Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Micky WSET Lv3 > C43 - Sherry - completed > Flashcards

C43 - Sherry - completed Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Where is the vineyard area of Sherry?

A

Surrounding the town of Jerez de la Frontera in southern Spain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Where must Sherry be matured?

A
  • Either within the city limits of Jerez or…
  • …in one of the two smaller seaside towns:
      • Sanlúcar de Barrameda
      • El Puerto de Santa Maria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the climate of Jerez?

A
  • It has a hot, sunny mediterranean climate
  • Coastal vineyards are a little cooler on average and benefit from the cooling effect of the poniente
  • Higher average rainfall than much of Spain, but low during the growing season
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the poniente?

A

A cooling, humid, westerly wind in southern Spain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is southern Spain’s other wind (besides the poniente)? Describe it and the effect it can have on weather and vines

A
  • The levante
  • Easterly, hot and drying
  • It can send temperatures soaring, stressing the vines and damaging grapes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What ensures that vines in Jerez can cope with weather conditions?

A

The chalky albariza soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What properties of albariza soil make it well adapted to Spanish weather conditions?

A
  • The high chalk content provides good drainage

- It’s also very deep and has an excellent water-holding capacity to sustain the vines during hot dry summers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How is soil water-retention maximised during autumn and winter in Jerez?

A

Rectangular pits are dug between the rows of vines to trap the water and reduce run-off

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

When are rectangular pits dug in Jerez?

A

After harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When are the rectangular pits smoothed over in Jerez?

A

In the spring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Besides water holding properties, what happens in summer to albariza soils to further their water retention properties?

A

It forms a hard crust that limits evaporation from the soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How many grape varieties are permitted in Jerez? What are they?

A

Three:

  1. Palomino
  2. Pedro Ximénez
  3. Muscat of Alexandria
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which grape accounts for the vast majority of plantings in Jerez?

A

Palomino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Describe wines produced by Palomino

A
  • Naturally low in acid

- Lacking in obvious varietal aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Why is Palomino ideal for Sherry production?

A

Because flavours come from biological or oxidative maturation, not the grapes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the flavour of PX?

A

It has very little varietal flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is PX good for and why?

A
  • The production of sweet wines

- Its thin skin makes it ideal for being sun dried

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where is Pedro Ximenez mostly planted?

A

Very little in Jerez - most from the neighbouring region of Montilla-Moriles where it grows more successfully

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe the role of Muscat of Alexandria in Sherry

A
  • Only very small amounts are grown

- It is used to make sweet wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Which grape is used to make the dry wines of Jerez?

A

Palomino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What need to be taken care when harvesting Palomino from the vineyard to the press?

A

Given the high temperatures at harvest time, grapes must reach the press as quickly as possible to avoid oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Describe fermentation of dry styles of Sherry

A
  • Takes place in large stainless steel tanks

- temperatures ranging from 20-25C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is unique about the fermentation temperatures of dry Sherry?

A

They are high for a white wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Why is it acceptable for the fermentation temperature to be high for a white wine when it comes to Sherry?

A

Producers are aiming to produce a neutral base wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the key characteristics of a base wine for dry Sherry?

A

It’s dry with approximately 11-12% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

How and why are wines of Jerez classified in Autumn?

A

They are classified into wines that will either be sent for biological or oxidative ageing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How is it decided which base wines of Jerez will be used for which purpose?

A
  • It will be based on flavour characteristics
  • Paler wines with more finesse will be used for biological ageing
  • Darker, richer, heavier wines are selected for oxidative ageing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

At which stage will flor have started to grow on the surface of the base wines of Jerez?

A

At the point of classification for ageing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

The exact criteria for classification of Jerez base wines will vary according to…

A

The house style of the producer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Besides house style, what else influences a producer’s choice of certain base wines for certain styles in Jerez?

A

Producers need certain volumes of new wines in particular styles to meet sales demands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Which grapes are respectively more likely to be suitable for biological and oxidative ageing?

A
  • Biological ageing: Grapes from cooler coastal vineyards and/or fermented at cooler temperatures
  • Oxidative ageing: Grapes grown from warmer vineyards inland and/or fermented at higher temperatures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is ‘sobretabla’ in Sherry making?

A

A stage wherein base wines are fortified using a 96% abv neutral spirit and the wines are set aside for a period of a few months before incorporation into a solera system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

To what abv are wines fortified for biological ageing in Jerez? Why?

A

To between 15% and 15.5% abv

This is the ideal strength for the development of flor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Why is the sobretabla stage so important for wines for biological ageing?

A

The producer needs to wait and see whether flor develops correctly on these wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the second classification for in Jerez?

A

For determining after sobretabla, whether a wine has a style and character suitable for its respective solera system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What happens to wines that fail to make the grade during the second classification?

A

They are either refortified and sent for oxidative ageing or rejected altogether

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

To what strength are wines fortified for oxidative ageing?

A

17% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What happens in Sherry at 17% abv?

A

The flor dies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Why is sobretabla less important for wines for oxidative ageing?

A

Because it’s not necessary to see if flor develops

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What happens immediately to harvested grapes for naturally sweet styles of Sherry?

A

They are sun-dried to concentrate the sugar levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What flavour does sun-drying develop in Sherry?

A

Raisin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What happens in Sherry once the desired must weight has been achieved for naturally sweet wines?

A

The grapes are pressed and fermentation starts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Describe the yeast during fermentation of naturally sweet wines in Sherry

A

The juice is so concentrated that the yeast struggle to ferment the sugars and rarely manage more than a few degrees of alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What happens to naturally sweet Sherry once fermentation is stopped?

A

The must is fortified to 17% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

In what must Sherry be aged?

A

600 litre oak barrels called butts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

How are the oak butts of Sherry prevented from giving oak flavours to Sherry?

A

They are often used to age unfortified wines before they are used for Sherry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What is the main requirement of Sherry’s oak butts?

A

To allow oxygen to reach the wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is the secondary way in which oxygen is allowed to reach the wines of Jerez?

A

By only ever filling the butts five sixths full

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is a particular challenge when it comes to maturation in Jerez?

A

Keeping the barrels cool

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What steps are taken in traditional bodegas to keep the environment cool?

A

Thick, whitewashed walls, high ceilings and windows that point toward the cooling poniente winds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

How are correct humidity levels maintained in bodegas of Jerez?

A

By keeping the earth floors damp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

What is the main method of keeping modern bodegas cool enough in Jerez?

A

Air conditioning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What is the main system of maturation called in Sherry?

A

Solera system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Briefly describe the solera system

A
  • Made up of a number of groups of butts (or criaderas/levels) which hold wines of different ages
  • Maturation involves moving wine between them over time to achieve a blend of younger and older wines
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What does solera traditionally refer to?

A

The final criadera that holds wines of the oldest average age

56
Q

List and briefly describe the stages of the solera system

A
  • Wine for bottling is taken out of the solera.
  • An equal amount of wine is taken from each butt of this level
  • The solera is not fully emptied and the butts are replenished with the same volume of wine taken from butts in the next level that contain wine of a slightly younger average age called the first criadera
  • The first criadera is the replenished in the same way as the solera and so on for following criaderas
  • The final criadera is replenished with sobretabla wine
57
Q

How many criaderas are there in the solera system?

A

Between three and fourteen

58
Q

What is the difficulty regarding labelling Sherry with an average age?

A

Due to the blending which occurs in the solera system, it is only possible to talk about the average age of wines which are being used for blending/bottling

59
Q

What is the main advantage of the complex solera system?

A

Wine taken from it for bottling/blending is the same every time

60
Q

How may Sherry consistency be interrupted?

A

By feeding poor quality wine into the solera system or too much wine is taken out each year

61
Q

How is the risk of losing an entire solera system in one catastrophic event reduced?

A

The different criaderas are often kept in different warehouses/buildings

62
Q

What does biological ageing of Sherry require?

A

The presence of flor

63
Q

What constitutes flor?

A

A number of yeast strains

64
Q

Where is flor found?

A

As a thick layer on the surface of the wine

65
Q

What are the inputs and outputs of flor in the biological ageing of Sherry?

A

Inputs: Alcohol/other nutrients and oxygen
Outputs: CO₂ and Acetylaldehyde

66
Q

What gives biologically aged Sherry its unique flavour?

A

Acetylaldehyde

67
Q

What does flor need to thrive?

A

Precise levels of alcohol, temperature and humidity

68
Q

What can influence the style of a maturing biological Sherry?

A

Temperature, humidity and even a butt’s position within the bodega

69
Q

At what alcohol level can flor no longer thrive?

A

15.5% abv

70
Q

What ambient conditions do flor favour?

A

Cool to moderate temperatures and high levels of humidity

71
Q

When during the year does flor grow more vigorously?

A

Spring and autumn

72
Q

What happens to flor in summer and winter?

A

It dies back

73
Q

Why are butts only partly filled in the solera system for biological maturing of Sherry?

A

So that flor has easy access to oxygen

74
Q

Besides imparting flavours, what is the secondary benefit of flor for Sherry?

A

It protects the wine from oxidation

75
Q

What is constantly needed to keep flor thriving? Why?

A

Regular additions of new wine are needed as flor is constantly consuming alcohol and other nutrients

76
Q

When should biologically aged Sherry be consumed?

A

Those such as Finos quickly lose their freshness and should be consumed as soon as possible after bottling

77
Q

What is the average age of wine taken from solera systems?

A

Rarely greater than three to four years

78
Q

What can happen as wines move to their oldest criadera?

A

As the average age increases, overall levels of nutrients decrease and flor can start to fail, with oxidative characters eventually developing

79
Q

Which Sherries are aged oxidatively, without the presence of flor?

A

Oloroso, PX and some Muscat Sherries

80
Q

How is Amontillado aged?

A

Oxidatively after a period of biological ageing

81
Q

What heavily influences the impact of oxygen on the oxidatively aged Sherries?

A

The air present in the partly filled butts

82
Q

What is the positive impact of using the solera system for oxidative aged Sherry?

A

The introduction of young wines helps to preserve the base character of the Sherries

83
Q

For how long may Sherries be aged oxidatively?

A

Upwards of 30 years, though very few wines make it to this age

84
Q

What happens to Sherries as they age oxidatively?

A

Alcohol levels rise to 22% abv as the water content evaporates

85
Q

What is the advantage of the solera system?

A

It produces wines of consistent style and quality

86
Q

How are the solera systems used in creating final Sherry products?

A

Most Sherries, including many of the very best, are blends of wines from several solera systems

87
Q

How is the blending of several solera systems beneficial in the case of Oloroso Sherries?

A

This blending can bring together the intense flavours of very old wines which would be unbalanced on their own, with the freshness of younger wines

88
Q

What options do Sherry’s larger producers have available to them?

A

They have many different solera systems, giving them wines of different ages and styles that they can use to make up their various blends

89
Q

What may happen with Sherry just prior to bottling?

A

Most Sherry will undergo fining and filtration

90
Q

What has been the trend in Sherry pre-bottling?

A

There has been a growing trend towards keeping pre-bottling interventions to a minimum, particularly with biologically aged Sherries, as the vibrancy of their flavours can be dulled by high levels of intervention

91
Q

List the dry styles of Sherry

A
  • Fino and Manzanilla
  • Oloroso
  • Amontillado
  • Palo Cortado
92
Q

How are Fino and Manzanilla Sherries made?

A

Only biologically

93
Q

What is the profile of Fino and Manzanilla Sherry?

A
  • Pale lemon
  • Aromas of citrus fruit, almonds and herbs
  • Bready notes from the action of flor
94
Q

What are the flavours of Fino and Manzanilla Sherry sometimes referred to as?

A

Tangy or salty

95
Q

Describe ageing for Fino and Manzanilla Sherries

A

They do not improve in bottle and should be consumed as fresh as possible

96
Q

How does a Sherry become a Manzanilla?

A
  • It is matured in the coastal town of Sanlúcar de Barrameda, qualifying it as Manzanilla de Sanlúcar de Barrameda (a separate DO to that of Jerez)
97
Q

How does the winemaking of Manzanillas differ for the winemaking for Fino?

A

It’s identical

98
Q

What is the difference, other than location, between Fino and Manzanilla?

A

The cooler more humid conditions in Sanlúcar guarantee a thick layer of flor throughout the year

99
Q

What is the effect on flavour of the thicker flor of Manzanilla?

A

They have a more intensely tangy aroma

100
Q

For what is Manzanilla most famous?

A

The fino-style wine that is called Manzanilla fina

101
Q

What in Sherry does “en rama” mean?

A

Wines (Manzanilla) that have undergone minimal fining and filtering

102
Q

Describe the ageing of Oloroso wines

A

Oxidative only

103
Q

Describe Oloroso wines

A
  • Brown in colour
  • Full bodied
  • Dominated by oxidative aromas such as toffee, leather, spice and walnut
104
Q

Describe very old Oloroso wines

A

Very concentrated and develop an astringency that is balanced when blended with younger wines in the solera system

105
Q

Describe ageing of Amontillado wines

A

They have undergone a period of biological ageing followed by a period of oxidative ageing

106
Q

What happens in the bodega once Amontillado wines have completed their biological ageing?

A

They are refortified to 17% abv to kill the flor and fed into an Amontillado solera system

107
Q

Describe Amontillado wines

A
  • They are amber or brown in colour
  • Less full-bodied than Olorosos
  • Combine yeast derived aromas with oxidative aromas
108
Q

What happens to Amontillado aromas over time?

A

Yeast aromas slowly fade as the wine ages, though they remain recognisable

109
Q

Describe how long Amontillados can be matured

A

As long as Olorosos

110
Q

What is the rarest style of Sherry?

A

Palo Cortado

111
Q

What is the aroma character of a Palo Cortado?

A

Similar to Amontillado

112
Q

How is Palo Cortado similar to Oloroso?

A

They share a body and richness

113
Q

Some producers identify … at the second classification, though this is not always the case

A

Palo Cortado

114
Q

How are Palo Cortado wines made?

A

Using a variety of different methods

115
Q

With which wines are Palo Cortados similar and difficult to tell apart from?

A

Amontillado and Oloroso Sherries

116
Q

What is the general quality of Palo Cortado Sherries?

A

Generally very high

117
Q

What kind of ageing is common to Sherry’s naturally sweet styles?

A

Oxidative

118
Q

Describe Pedro Ximenez Sherries

A
  • Deep brown and lusciously sweet

- Pronounced aromas of dried fruit, coffee and liquorice

119
Q

What sugar levels do Pedro Ximenez sweet Sherries often reach?

A

500 g/l residual sugar

120
Q

Describe naturally sweet Sherries made from Muscat

A

They take on similar characteristics to PX wines although they retain a varietal dried citrus peel character

121
Q

How are Pale Cream Sherries made?

A

They must have undergone a period of biological ageing prior to sweetening

122
Q

With what are Pale Cream Sherries typically sweetened?

A

Rectified Concentrated Grape Must (RCGM)

123
Q

Describe the appearance of Pale Cream Sherries

A

Similar to Fino

124
Q

What is the major difference in flavours (other than sweetness) between Pale Cream and Fino Sherries?

A

Pale Cream rarely has any pronounced flor character

125
Q

What is the price of Medium and Cream Sherries?

A

It ranges from inexpensive to super premium

126
Q

Describe the characteristics of a Medium Sherry

A

It must show characteristics from both biological and oxidative ageing

127
Q

What are the characteristics of a Cream Sherry?

A

Purely oxidative

128
Q

How are Medium and Cream Sherries sweetened?

A

With PX wine

129
Q

Describe flavours of the best Medium/Cream Sherries

A

They seamlessly balance the toffee, leather and walnut flavours of the dry wine with the dried fruit notes of the sweet wine

130
Q

Describe inexpensive versions of Cream Sherries

A

They can taste cloying and lack complexity

131
Q

What are the recent law changes regarding the use of Amontillado, Oloroso and Palo Cortado?

A

They can now only be used for dry styles of wine

132
Q

What historically, was ‘Oloroso dulce’?

A

A sweet Oloroso/PX blend (this can no longer be the case)

133
Q

What are the four categories of age-indicated Sherries?

A
  • VORS (Vinum Optimum Rare Signatum/Very old rare Sherry)
  • VOS (Vinum Optimum Signatum/Very old Sherry)
  • 12 years old
  • 15 years old
134
Q

What do the top two categories (VORS, VOS) of age-indicated Sherry signify?

A

That the average age of the blend is at least 30 years old and 20 years old respectively and each batch must be tested to see whether it complies

135
Q

To what do the lesser categories of aged Sherry apply?

A

The whole solera system, so can be used more flexibly

136
Q

Which Sherries can qualify for age-indicated status?

A

Only Amontillado, Palo Cortado, Oloroso and PX

Micky WSET Lv3 (46 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions