C43 - Sherry - completed Flashcards
1
Q
Where is the vineyard area of Sherry?
A
Surrounding the town of Jerez de la Frontera in southern Spain
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
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
4
Q
What is the poniente?
A
A cooling, humid, westerly wind in southern Spain
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
6
Q
What ensures that vines in Jerez can cope with weather conditions?
A
The chalky albariza soil
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
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
9
Q
When are rectangular pits dug in Jerez?
A
After harvest
10
Q
When are the rectangular pits smoothed over in Jerez?
A
In the spring
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
12
Q
How many grape varieties are permitted in Jerez? What are they?
A
Three:
- Palomino
- Pedro Ximénez
- Muscat of Alexandria
13
Q
Which grape accounts for the vast majority of plantings in Jerez?
A
Palomino
14
Q
Describe wines produced by Palomino
A
- Naturally low in acid
- Lacking in obvious varietal aromas
15
Q
Why is Palomino ideal for Sherry production?
A
Because flavours come from biological or oxidative maturation, not the grapes
16
Q
What is the flavour of PX?
A
It has very little varietal flavour
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
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
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
20
Q
Which grape is used to make the dry wines of Jerez?
A
Palomino
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
22
Q
Describe fermentation of dry styles of Sherry
A
- Takes place in large stainless steel tanks
- temperatures ranging from 20-25C
23
Q
What is unique about the fermentation temperatures of dry Sherry?
A
They are high for a white wine
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
25
What are the key characteristics of a base wine for dry Sherry?
It's dry with approximately 11-12% abv
26
How and why are wines of Jerez classified in Autumn?
They are classified into wines that will either be sent for biological or oxidative ageing
27
How is it decided which base wines of Jerez will be used for which purpose?
- 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
28
At which stage will flor have started to grow on the surface of the base wines of Jerez?
At the point of classification for ageing
29
The exact criteria for classification of Jerez base wines will vary according to...
The house style of the producer
30
Besides house style, what else influences a producer's choice of certain base wines for certain styles in Jerez?
Producers need certain volumes of new wines in particular styles to meet sales demands
31
Which grapes are respectively more likely to be suitable for biological and oxidative ageing?
- 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
32
What is 'sobretabla' in Sherry making?
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
33
To what abv are wines fortified for biological ageing in Jerez? Why?
To between 15% and 15.5% abv
| This is the ideal strength for the development of flor
34
Why is the sobretabla stage so important for wines for biological ageing?
The producer needs to wait and see whether flor develops correctly on these wines
35
What is the second classification for in Jerez?
For determining after sobretabla, whether a wine has a style and character suitable for its respective solera system
36
What happens to wines that fail to make the grade during the second classification?
They are either refortified and sent for oxidative ageing or rejected altogether
37
To what strength are wines fortified for oxidative ageing?
17% abv
38
What happens in Sherry at 17% abv?
The flor dies
39
Why is sobretabla less important for wines for oxidative ageing?
Because it's not necessary to see if flor develops
40
What happens immediately to harvested grapes for naturally sweet styles of Sherry?
They are sun-dried to concentrate the sugar levels
41
What flavour does sun-drying develop in Sherry?
Raisin
42
What happens in Sherry once the desired must weight has been achieved for naturally sweet wines?
The grapes are pressed and fermentation starts
43
Describe the yeast during fermentation of naturally sweet wines in Sherry
The juice is so concentrated that the yeast struggle to ferment the sugars and rarely manage more than a few degrees of alcohol
44
What happens to naturally sweet Sherry once fermentation is stopped?
The must is fortified to 17% abv
45
In what must Sherry be aged?
600 litre oak barrels called butts
46
How are the oak butts of Sherry prevented from giving oak flavours to Sherry?
They are often used to age unfortified wines before they are used for Sherry
47
What is the main requirement of Sherry's oak butts?
To allow oxygen to reach the wine
48
What is the secondary way in which oxygen is allowed to reach the wines of Jerez?
By only ever filling the butts five sixths full
49
What is a particular challenge when it comes to maturation in Jerez?
Keeping the barrels cool
50
What steps are taken in traditional bodegas to keep the environment cool?
Thick, whitewashed walls, high ceilings and windows that point toward the cooling poniente winds
51
How are correct humidity levels maintained in bodegas of Jerez?
By keeping the earth floors damp
52
What is the main method of keeping modern bodegas cool enough in Jerez?
Air conditioning
53
What is the main system of maturation called in Sherry?
Solera system
54
Briefly describe the solera system
- 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
55
What does solera traditionally refer to?
The final criadera that holds wines of the oldest average age
56
List and briefly describe the stages of the solera system
- 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
How many criaderas are there in the solera system?
Between three and fourteen
58
What is the difficulty regarding labelling Sherry with an average age?
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
What is the main advantage of the complex solera system?
Wine taken from it for bottling/blending is the same every time
60
How may Sherry consistency be interrupted?
By feeding poor quality wine into the solera system or too much wine is taken out each year
61
How is the risk of losing an entire solera system in one catastrophic event reduced?
The different criaderas are often kept in different warehouses/buildings
62
What does biological ageing of Sherry require?
The presence of flor
63
What constitutes flor?
A number of yeast strains
64
Where is flor found?
As a thick layer on the surface of the wine
65
What are the inputs and outputs of flor in the biological ageing of Sherry?
Inputs: Alcohol/other nutrients and oxygen
Outputs: CO₂ and Acetylaldehyde
66
What gives biologically aged Sherry its unique flavour?
Acetylaldehyde
67
What does flor need to thrive?
Precise levels of alcohol, temperature and humidity
68
What can influence the style of a maturing biological Sherry?
Temperature, humidity and even a butt's position within the bodega
69
At what alcohol level can flor no longer thrive?
15.5% abv
70
What ambient conditions do flor favour?
Cool to moderate temperatures and high levels of humidity
71
When during the year does flor grow more vigorously?
Spring and autumn
72
What happens to flor in summer and winter?
It dies back
73
Why are butts only partly filled in the solera system for biological maturing of Sherry?
So that flor has easy access to oxygen
74
Besides imparting flavours, what is the secondary benefit of flor for Sherry?
It protects the wine from oxidation
75
What is constantly needed to keep flor thriving? Why?
Regular additions of new wine are needed as flor is constantly consuming alcohol and other nutrients
76
When should biologically aged Sherry be consumed?
Those such as Finos quickly lose their freshness and should be consumed as soon as possible after bottling
77
What is the average age of wine taken from solera systems?
Rarely greater than three to four years
78
What can happen as wines move to their oldest criadera?
As the average age increases, overall levels of nutrients decrease and flor can start to fail, with oxidative characters eventually developing
79
Which Sherries are aged oxidatively, without the presence of flor?
Oloroso, PX and some Muscat Sherries
80
How is Amontillado aged?
Oxidatively after a period of biological ageing
81
What heavily influences the impact of oxygen on the oxidatively aged Sherries?
The air present in the partly filled butts
82
What is the positive impact of using the solera system for oxidative aged Sherry?
The introduction of young wines helps to preserve the base character of the Sherries
83
For how long may Sherries be aged oxidatively?
Upwards of 30 years, though very few wines make it to this age
84
What happens to Sherries as they age oxidatively?
Alcohol levels rise to 22% abv as the water content evaporates
85
What is the advantage of the solera system?
It produces wines of consistent style and quality
86
How are the solera systems used in creating final Sherry products?
Most Sherries, including many of the very best, are blends of wines from several solera systems
87
How is the blending of several solera systems beneficial in the case of Oloroso Sherries?
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
What options do Sherry's larger producers have available to them?
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
What may happen with Sherry just prior to bottling?
Most Sherry will undergo fining and filtration
90
What has been the trend in Sherry pre-bottling?
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
List the dry styles of Sherry
- Fino and Manzanilla
- Oloroso
- Amontillado
- Palo Cortado
92
How are Fino and Manzanilla Sherries made?
Only biologically
93
What is the profile of Fino and Manzanilla Sherry?
- Pale lemon
- Aromas of citrus fruit, almonds and herbs
- Bready notes from the action of flor
94
What are the flavours of Fino and Manzanilla Sherry sometimes referred to as?
Tangy or salty
95
Describe ageing for Fino and Manzanilla Sherries
They do not improve in bottle and should be consumed as fresh as possible
96
How does a Sherry become a Manzanilla?
- 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
How does the winemaking of Manzanillas differ for the winemaking for Fino?
It's identical
98
What is the difference, other than location, between Fino and Manzanilla?
The cooler more humid conditions in Sanlúcar guarantee a thick layer of flor throughout the year
99
What is the effect on flavour of the thicker flor of Manzanilla?
They have a more intensely tangy aroma
100
For what is Manzanilla most famous?
The fino-style wine that is called Manzanilla fina
101
What in Sherry does "en rama" mean?
Wines (Manzanilla) that have undergone minimal fining and filtering
102
Describe the ageing of Oloroso wines
Oxidative only
103
Describe Oloroso wines
- Brown in colour
- Full bodied
- Dominated by oxidative aromas such as toffee, leather, spice and walnut
104
Describe very old Oloroso wines
Very concentrated and develop an astringency that is balanced when blended with younger wines in the solera system
105
Describe ageing of Amontillado wines
They have undergone a period of biological ageing followed by a period of oxidative ageing
106
What happens in the bodega once Amontillado wines have completed their biological ageing?
They are refortified to 17% abv to kill the flor and fed into an Amontillado solera system
107
Describe Amontillado wines
- They are amber or brown in colour
- Less full-bodied than Olorosos
- Combine yeast derived aromas with oxidative aromas
108
What happens to Amontillado aromas over time?
Yeast aromas slowly fade as the wine ages, though they remain recognisable
109
Describe how long Amontillados can be matured
As long as Olorosos
110
What is the rarest style of Sherry?
Palo Cortado
111
What is the aroma character of a Palo Cortado?
Similar to Amontillado
112
How is Palo Cortado similar to Oloroso?
They share a body and richness
113
Some producers identify ... at the second classification, though this is not always the case
Palo Cortado
114
How are Palo Cortado wines made?
Using a variety of different methods
115
With which wines are Palo Cortados similar and difficult to tell apart from?
Amontillado and Oloroso Sherries
116
What is the general quality of Palo Cortado Sherries?
Generally very high
117
What kind of ageing is common to Sherry's naturally sweet styles?
Oxidative
118
Describe Pedro Ximenez Sherries
- Deep brown and lusciously sweet
| - Pronounced aromas of dried fruit, coffee and liquorice
119
What sugar levels do Pedro Ximenez sweet Sherries often reach?
500 g/l residual sugar
120
Describe naturally sweet Sherries made from Muscat
They take on similar characteristics to PX wines although they retain a varietal dried citrus peel character
121
How are Pale Cream Sherries made?
They must have undergone a period of biological ageing prior to sweetening
122
With what are Pale Cream Sherries typically sweetened?
Rectified Concentrated Grape Must (RCGM)
123
Describe the appearance of Pale Cream Sherries
Similar to Fino
124
What is the major difference in flavours (other than sweetness) between Pale Cream and Fino Sherries?
Pale Cream rarely has any pronounced flor character
125
What is the price of Medium and Cream Sherries?
It ranges from inexpensive to super premium
126
Describe the characteristics of a Medium Sherry
It must show characteristics from both biological and oxidative ageing
127
What are the characteristics of a Cream Sherry?
Purely oxidative
128
How are Medium and Cream Sherries sweetened?
With PX wine
129
Describe flavours of the best Medium/Cream Sherries
They seamlessly balance the toffee, leather and walnut flavours of the dry wine with the dried fruit notes of the sweet wine
130
Describe inexpensive versions of Cream Sherries
They can taste cloying and lack complexity
131
What are the recent law changes regarding the use of Amontillado, Oloroso and Palo Cortado?
They can now only be used for dry styles of wine
132
What historically, was 'Oloroso dulce'?
A sweet Oloroso/PX blend (this can no longer be the case)
133
What are the four categories of age-indicated Sherries?
- VORS (Vinum Optimum Rare Signatum/Very old rare Sherry)
- VOS (Vinum Optimum Signatum/Very old Sherry)
- 12 years old
- 15 years old
134
What do the top two categories (VORS, VOS) of age-indicated Sherry signify?
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
To what do the lesser categories of aged Sherry apply?
The whole solera system, so can be used more flexibly
136
Which Sherries can qualify for age-indicated status?
Only Amontillado, Palo Cortado, Oloroso and PX
