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Spanish Wine Scholar > Andalucia: Sherry production > Flashcards

Andalucia: Sherry production Flashcards

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1
Q

What other names has Jerez been know as historically?

A
  • Xera: Phoenicians
  • Ceret: Romans
  • Sherish: Moors
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2
Q

What is Vinum Ceretensis?

A

This was a highly prized wine throughout the Roman empire.

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3
Q

Who created the Regulations of the Guild of Raisin & Grape Harvesters of Jerez in 1483 and why?

A

Sherry producers banded together to create these regulations to provide guidance on commercial practices such as:
* harvests
* aging
* barrel (“bota”) specifications

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4
Q

What has the English historically referred to sherry as?

A

Sack

The term is believed to have been taken from the Spanish word “sacar” meaning “to take out.”

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5
Q

What is the principal grape used for sherry production?

A

Palomino Fino (Listan Blanco)
* It occupies 95% of vineyards.
* indigenous to Andalucia

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6
Q

Where did Palomino Fino get its name?

A

This variety is believed to be named after Don Fernan Yanez Palomino, a knight who fought beside King Alfonso X during the Reconquista.

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7
Q

What are the characteristics of the Palomino Fino grape?

A
  • moderately large clusters
  • moderately large grapes
  • low sugar
  • low acidity
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8
Q

Why is Palomino Fino perfect for sherry production?

A

This grape produces a flat, low-alcohol wine that provides the perfect blank canvas upon which to infuse character and/or a patina of age through aging via the solera.
And, it is prone to oxidation.

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9
Q

Which 2 varieties are used as sweetening agents for sherry?

A
  • Pedro Ximenez (PX)
  • Moscatel (de Alejandria)
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10
Q

Which DOP has most of the PX planting in Jerez?

A

DO Mantilla-Moriles

  • Warmer, less-humid growing conditions favor this grape’s full ripening
  • Sherry producers can legally purchase finished sweet wine from this DO for blending purposes.
  • varietal wines are produced in this DO using this variety
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11
Q

Which ancient variety in Jerez is grown for consumption (fruit or rainsins) as well as for vinification?

A

Moscatel (de Alejandria)
* used as a sweetening agent in sherry
* produces varietal wines as well

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12
Q

What are the 2 prinicipal needs addressed by the new bodega design for sherry production in Jerez?

A
  • retention of humidity: humidity is vital to the development of flor
  • reduction of heat
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13
Q

What features contribute to the functional design of the Sherry Cathedrals (new bodegas) in Jerez for sherry production?

A
  • high ceilings: for stacking of soleras
  • windows to release heat
  • esparto blinds to temper the light and when moistened, cool incoming air
  • thick walls of porous sandstone/rough brick: maintains high moisture levels
  • outside walls painted white: to reflect sunlight
  • albero covered floors: absorbent sand helps regulate humity
  • northeast/southwest orientation w/ strategically placed windows: allows entry of westerly Poniente winds, while blocking the strong, dry Levante winds from the east
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14
Q

Historically, what was the traditional method of crushing grapes in Jerez?

A

Grapes were foot-trodden by men who marched to music from midnight to noon (resting during the heat of the day). They wore shoes with soles studded with nails (zapatos de pisar). After a time, the spikes became skewered w/ grapes, forming a flat & gentle press.

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15
Q

Name the 3 press fractions for the base wine used in sherry production.

A
  • Primera yema: mostly free-run juice; light & pale; ~65% of the total volume; typically used for Fino sherries
  • Segunda yema: extracted via pneumatic press; contains more color & tannin; ~23% of total volume; used for Oloroso sherries
  • Mosto prensa: the press fraction, receives more pressure & extracts a coarser, more inelegant juice; used for distillation, not sherry production
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16
Q

What containers are used in the fermentation process for the base wine in sherry production?

A
  • temperature-controlled stainless steel tanks: more common
  • traditional 132-159ga/500-600L wooden butt: a few smaller producers opt for this
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17
Q

Describe the fermentation process for the base wine in the production of dry sherry.

A
  • primera yema & segunda yema are fermented separately
  • indigenous yeasts are used
  • fermented to dryness; i.e. no residual sugar remains
  • 11%-12% abv in final product
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18
Q

Where is the base wine for sherry often crafted?

A

At special winemaking facilities near the vineyards (not in the sherry cathedrals).
This reduces the transportation time between grape & wine press significantly mitigating the risk of oxidation & the growth of spoilage organisms during harvest.

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19
Q

What attributes are considered when the base wines in sherry production undergo their first classification?

A
  • color
  • clarity
  • aroma
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20
Q

What are the 2 types of aging used in sherry production?

A
  • biological aging: under a film of surface yeast called “flor”; tanks/barrels are marked w/ a slash (/)
  • physiochemical oxidation: in direct contact w/ air; tanks/barrels are marked w/ a circle (o)
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21
Q

What style of sherry is produced from wines that undergo biological aging?

A
  • Finos
  • Manzanillas
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22
Q

What style of sherry is produced from wines that undergo physiochemical oxidation?

A

Olorosos

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23
Q

What characteristics must a wine have to be destined for biological aging?

A
  • distinct paleness
  • finesse
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24
Q

What characteristic must a wine have to be destined for physiochemical oxidation?

A

greater structure

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25
Q

What is mitad y mitad?

A

This is a 50/50 mixture of distilled grape spirit & mature sherry. This mixture is aged in the solera system in one of two aging methods.

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26
Q

Wines destined to be Fino or Manzanilla are fortified to what abv for barrel aging?

A

15-15.5%

If fortified to above 17%, the flor will die.

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27
Q

What abv are Olorosos wines fortified to for barrel aging?

A

min. 17%%

This is to ensure the flor does not develop during aging.

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28
Q

How did the classification of base wine for sherry benefit from mechanization?

A

Mechanization allowed producers to determine which variables affected the quality of the juice, when it used to be a mystery.

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29
Q

The palest, clearest, most aromatic & least bitter base wine for sherry production hails from what?

A
  • free-run juice
  • grapes grown in albariza soil
  • old vines
  • wines made w/ excellent hygiene & care (roughly treated grapes pick up astringent compounds)
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30
Q

What is sobretabla?

A

This is an intermediary stage in sherry production after fortification of the base wine and before entering into the solera aging system.

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31
Q

What is the purpose of the sobretabla stage?

A

Wines destined for biological aging w/ flor (Finos & Manzanilla) often need time to show their true character.
After a period of time (between 3 months to 1 year) tasters analyze the wines again & confirm or change the original classification.

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32
Q

What happens to sherry butts where the flor is less vigorous or has died?

A

These butts are fortified to 17% and continue to age oxidatively as an Oloroso.

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33
Q

What happens to sherry butts not worthy of sherry producting?

A

These are used to make sherry vinegar.

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34
Q

What is velo de flor?

A

“Flower veil” is the living blanket of surface yeast that develops in sherry production during biological aging.

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35
Q

The flor that develops during biological aging in sherry production belongs to which strain of yeast?

A

Saccaromyces beticus

There are many strains, but this is the most abundant.

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36
Q

What factors contribute to the development of flor during biological aging?

A
  • aerobic environment
  • undisturbed
  • cool & stable temperatures (ideally 64-68°F/18-20°C)
  • humidity (>65%)
  • closed bodega doors
  • floor is regularly hosed down with water
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37
Q

What effect does the flor yeast have on the wine during biological aging?

A

Enzymes in the yeast catalyze a series of reactions which metabolizes alcohol, acid, & glycerin while producing aldehydes (oxidized alcohols) & fusel oils (higher alcohols).
Simultaneously, the flor protects the wine from acetobacter (the bacteria that produces vinegar) & serves as a semi-permeable barrier to prevent overt oxidation.

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38
Q

How long before the flor’s food source is depleted during biological aging?

A

12-18 months

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39
Q

What happens to the sherry barrel once the flor’s food source is depleted during biological aging?

A

The wine must be refreshed via the solera system, in which it receives younger wine w/ a fresh supply of alcohol & acid, in order to keep the biological aging process moving forward.

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40
Q

What is the minimum aging requirement for biologically aged wines as prescribed by the Denominacion de Origen?

A

min. 2 years

However, the majority of these wines age considerably longer.

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41
Q

Even with replenishment, what is the general lifespan of flor during biological aging?

A

Fino: 7-8 years

Manzanilla: can survive a little longer given the favorably humid conditions in Sanlucar de Barrameda

42
Q

What happens to biologically aged wines after the flor has died off and it is left to stay in the barrel?

A

The wine comes into direct contact w/ air and is no longer classified a Fino/Manzanilla.
However, an Amontillado can be created by refortifying the wine to a min. 17% abv and aging it further. The flor dies completely and the wine begins to oxidize; the color turns from pale lemon to gold and aromas of hazelnuts begin to develop.

43
Q

How do wines undergoing oxidative aging avoid acetobacter w/out the aid of flor?

A

Acetobacter is inhibited by the higher level of fortification (min. 17% abv)

44
Q

What happens to wines that undergo oxidative aging over time?

A

As these wines oxidize, they darken in color, aromas of hazelnuts & walnuts develop, and the wine gains body.
Due to evaporation, an old olorosso can pick up an alcoholic strength of up to 22% (the max. allowed by the DO).

45
Q

What type of wines undergoing oxidative aging may be aged outside in the sun? For how long?

A

Lighter wines

1-2 years

46
Q

How does oxidative aging outside in the sun affect the wine?

A
  • 15% of the volume evaporates each year
  • concentrates flavors
  • hastens aging
47
Q

What are rayas?

A

These are wines that have undergone oxidative aging outside in the sun for 1-2 years.
They are often blended w/ sweetening agents to craft dessert sherries.

48
Q

Detail the 4 definitions for the word “solera.”

A
  1. A vertical stacking of casks representing one type of sherry from many different vintages
  2. A word derived from the Latin word “solum” meaning “floor” (Spanish: suelo); technically, the bottom row of butts in a vertical stacking
  3. A dynamic aging system that allows for the partial withdrawal of older wines from a butt & the replacement of the same w/ wine from younger vintages so as to assimilate the younger wine into the old
  4. A fractional blending & aging system that maintains both house style & consistent quality of product
49
Q

How are the barrels in a solera system organized?

A

This system is organized in tiers called criaderas (“nurseries”), each of which contains wine of the same age. Also known as “scales”.
The number of criaderas in a solera can range from as few as 3 to upwards of 20.

50
Q

What size barrel is preferred for aging sherry and is most the widely used today?

A

159gal/600L American oak (commonly referred to as a “bodega butt”

51
Q

How much base wine fills a bodega butt during aging?

A

Five/sixths capacity
* allows for direct oxygen contact of Olorosos
* encourages growth of flor for Finos & Manzanillas

52
Q

What is another name for the solera?

A

Criaderas y soleras

The solera aging system with its criaderas.

53
Q

What is the traditional method for tiering in the solera system?

A

The barrels were tiered based on the age of the wine in the barrel: the oldest on the the floor w/ younger criaderas stacked on top.

54
Q

Why has the tiering system in the solera changed?

A
  • Finos mature best on the bottom tiers of the stack where temperatures are the coolest & humidity is highest
  • Olorosos are positioned w/in the warmer, higher tiers as warmer temperatures accelerate oxidation
  • Fino soleras need to be moved from one tier to another more often than Oloroso soleras b/c it is necessary to replenish the flor’s food supply (by adding fresher sherry)
55
Q

With a modernized tier system for solera wines, how do producers track the soleras?

A

With an elaborate system of barrel markings.

56
Q

What is “running the scales”?

A

This is the process of removing no more than 1/3 of the oldest wine in the solera for bottling.
This “vacuum” is replaced with an equal portion of wine form the 1st criadera (the oldest tier) in the solera, which is then replaced w/ an equal portion of wine from the 2nd criadera (a younger tier).
The 2nd is topped w/ the 3rd and so on, until the youngest tier is topped up w/ the current vintage.

57
Q

How does time influence the loss of water & alcohol for the different styles of sherry through the solera aging system?

A
  • All sherries lose water w/ age
  • Olorosos gain in alcohol as water evaporates
  • Finos lose water (evaporation) & alcohol (flor)

Therefore, Finos must be re-fortified to a min. of 15% before bottling.

58
Q

What is vinos generosos?

A

These are fortified wines that are bottled dry (e.g. sherry in Jerez).
They may be aged oxidatively or under flor.

59
Q

What is vinos generosos de licor?

A

These are vinos generosos that are blended with vinos de color or other sweetening agents to create a variety of styles of cream sherry.

60
Q

What is vinos de color?

A

Literally meaning “color wine”, it is a wine used to deepend the color/pigment of sherry.

61
Q

How is vinos de color made?

A

This is created by first producing an arrope, a dark syrup obtained by heating grape must over a slow fire until it reduces to 1/5th its volume.
It is then added to Palomino Fino must in a 1:3 ratio & aged in a solera to gain the appropriate style characteristics.

62
Q

Name the different styles of dry sherry produced w/in the Sherry Triangle.

A
  • Fino
  • Manzanilla
  • Amontillado
  • Palo Coratado
  • Oloroso
63
Q

What factors contribute to the production of a Fino sherry?

A
  • made from Palomino
  • biological aging under a velo de flor
  • fortified
  • dry
64
Q

What are the characteristics of a Fino sherry?

A

This is one of the least acidic wines in the world.
It is very pale in color w/ the flavor & aroma of fresh dough & roasted almonds.
On the palate, it is very light & elegant; hence the name “fino,” which means “fine.”

65
Q

What factors contribute to the production of a Manzanilla sherry?

A
  • crafted from Palomino
  • undergone biological aging
  • produced in Sanlucar de Barrameda
  • fortified
  • dry
66
Q

What are the characteristics of a Manzanilla sherry?

A

This wine is particularly aromatic & light w/ a hint of chamomile, almonds, & a distinctive, salty finish.

“Manzanilla,” is the Spanish word for “chamomile.”

67
Q

What factors contribute to the production of a Amontillado sherry?

A
  • made from Palomino
  • biologically-aged
  • oxidatively-aged
  • fortified
  • dry
68
Q

What are the characteristics of a Amontilado sherry?

A

This sherry is dark, nutty, & reminiscent of cashews or hazelnuts & tobacco.

69
Q

What are the characteristics of a Palo Cortado sherry?

A

This sherry has the aroma & elegance of an Amontillado but the flavor, color, & body of an Oloroso.

Note: in the past, this wine was created by accident. Today, an experienced cellar master can direct a wine to produce it.

70
Q

What factors contribute to the production of a Palo Cortado sherry?

A
  • made from Palomino
  • initially classified for biological aging, but after sobretable stage is fortified above 17% abv and aged oxidatively
  • fortified
  • dry

Note: this is a rare sherry. It is removed from the flor sooner than Amontillados.

71
Q

What factors contribute to the production of a Oloroso sherry?

A
  • made from Palomino
  • fortified to min. 17% abv
  • oxidatively aged
  • fortified
  • dry
72
Q

What are the characteristics of a Oloroso sherry?

A

This sherry is dark-colored & full-flavored w/ walnut aromas & toasted balsamic notes.

73
Q

What is en rama?

A

Translating to “on the branch,” this is a process being used by some producers to keep the filtering process of sherry as natural as possible.
The wine is very lightly filtered to remove suspended particles but does not undergo further clarification or stabilization.
This method is only used for biologically-aged sherries and is still somewhat rare, but popularity is rising.

74
Q

What are Vinos Dulces Naturales?

A

These are naturally sweet sherry wines typically produced from overripe/sun-dried:
* Moscatel de Alejandria: min. 85%
* Pedro Ximenez: min. 85%; vinified in DO Montilla-Moriles then matured in Jerez

75
Q

Where is Jerez do most Pedro Ximenez grapes originate?

A

DO Montilla-Moriles

76
Q

How are Vinos Dulces Naturales produced?

A
  • Fermentation of the must is halted by the addition of grape spirit
  • wines are aged oxidatively
77
Q

What are the characteristics of sweet sherry made from Moscatel de Alejandria?

A

These wines are amber to mahogany in color w/ intense notes of orange blossom & honey.

This wine is sometimes blended w/ PX or arrope to create a darker, more caramel-like color.

78
Q

What are the characteristics of sweet sherry made from Pedro Ximenez?

A

This luscious sweet wines are syrupy & extremely dark in color w/ intense notes of figs, raisins, & dried fruit.
These are among the sweetest wines in the world. Some have more than 40% or 400g/l of residual sugar.

79
Q

What is cabeco?

A

The is the process of blending dry & naturally sweet sherries to produce vinos generosos de licor (also called “cream” sherries).

80
Q

Name the 4 categories of Vinos Generosos de Licor (blended sherries).

A
  • Dry: also referred to as “Pale” or “Pale Dry”
  • Pale Cream
  • Medium: further divided into Medium Dry & Medium Sweet
  • Cream
81
Q

How is Pale Dry sherry produced?

A
  • made from a Fino or Manzanilla
  • Rectified Concentrated Grape Must (RCGM) is added
  • sweetness is adjusted to <4.5% or <45g/l
82
Q

What are the characteristics of a Pale Dry sherry?

A

This blended sherry is pale yellow w/ aromas of almonds, fresh dough, & wild herbs.

83
Q

How is Pale Cream sherry produced?

A
  • Fino or Manzanilla
  • RCGM is added
  • sweetness level 4.5-11.5% or 45-115g/l
84
Q

What are the characteristics of a Pale Cream sherry?

A

This blended sherry is gold w/ hints of bread dough & hazelnut.

85
Q

How is Medium sherry produced?

A
  • from Amontillado
  • blended w/ Moscatel, PX or RCGM
  • sweetness level 0.5-11.5% or 5-115g/l
  • Medium Dry: 0.5-4.5% or 5-45g/l
  • Medium Sweet: 4.5-11.5% or 45-115g/l
86
Q

What other traditional terms are authorized for used on the label of Medium sherry?

A
  • Golden
  • Abocado
  • Amoroso
  • Brown
  • Milk
  • Rich
87
Q

How is Cream sherry produced?

A
  • Oxidatively aged wine (typically Oloroso) blended w/ PX
  • sweetness level 11.5-14% or 115-140g/l
88
Q

What are the characteristics of a Cream sherry?

A

This blended sherry is Dark mahogany in color w/ intense aromas of walnut & dried fruits.

89
Q

What is Rectified Concentrated Grape Must (RCGM)?

A

This is a clear, odorless sugar solution derived from grape must.
It is used in sherry production to add sweetness w/o altering color, aroma, or flavor.

90
Q

Name the 3 special categories for age-designated sherries, recognized by the Consejo Regulador.

A
  1. Vinos de Vejez Calificada (Sherry Wines of Certified Age)
  2. Vinos con Indicacion de Edad (Sherry Wines with Indication of Age)
  3. Anada (Vintage Sherry)
91
Q

Which special category for age-designated sherries references the age of the wine drawn & bottled - NOT the entire solera from which it is drawn?

A

Vinos de Vejez Calificada

92
Q

Which sherry wines are eligible for production under Vinos de Vejez Calificada?

A
  • Amontillado
  • Oloroso
  • Palo Cortado
  • Pedro Ximenez
93
Q

What are the requirements of wines produced under Vinos de Vejez Calificada?

A
  • must undergo rigorous qualification process
  • must undergo judgement of an independent tasting committee (not connected to the bodega or sherry region)
  • wines are subject to extensive age analysis by the Estacion de Viticultura y Enologia de Jerez
  • shipments/sales are limited by requiring a certain amount of wine to remain in its respective solera
94
Q

What is Vinum Optimum Signatum (“VOS”)?

A

This is a designation for specific sherry wines with an average age of more than 20 years.
It is also referred to as “Very Old Sherry.”

95
Q

What is Vinum Optimum Rare Signatum (“VORS”)?

A

This is a designation for specific wines w/ an average age of more than 30 years.
It is also referred to as “Very Old Rare Sherry.”

96
Q

Which special category for age-designated sherries apples to the ENTIRE criadera y solera system from which the wine is drawn?

A

Vinos con Indicacion de Edad (Sherry Wines with Indication of Age)

97
Q

Which sherry wines are eligible for production under Vinos con Indicacion de Edad?

A
  • Amontillado
  • Oloroso
  • Palo Cortado
  • Pedro Ximenez
98
Q

What are the 2 aging designations for Vinos con Indicacion de Edad?

A
  • 12 years old
  • 15 years old

These wines carry an average of each respective age.

99
Q

Which special category of age-designated sherries is NOT part of a solera system?

A

Anada (Vintage Sherry)

These wines are oxidatively aged.
Barrels are stoppered, sealed & strictly monitored by the Consejo.

100
Q

Which sherry wines are eligible for production under Anada?

A
  • Amontillado
  • Oloroso
  • Palo Cortado
101
Q

What is “East India” Sherry?

A

This is a wine produced by Lustau and created to pay homage to they style of cream sherry carried by trading ships traveling to the Indies in the 17th C.
The motion of the ship & humid conditions created a more mature, smoother-textured wine than was originally put into cask.

102
Q

How is “East India” Sherry replicated?

A

Oloroso & PX are aged separately in their own solera for 12 years.
The 2 wines are blended and then returned to a 45-cask solera for an additional 3 years of aging.
The 2nd aging takes place with elevated humidity/temperatures aimed at recreating the conditions on the 17th C. journey.

Spanish Wine Scholar (31 decks)

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