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WSET 4 D5 by Sarp Sarac > D5.C2. Sherry > Flashcards

D5.C2. Sherry Flashcards

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1
Q

Production of Sherry dates back to which period in history?

A

Phoenicians

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2
Q

After which event in history, both domestic consumption and exports grew rapidly for Sherry?

A

After Jerez came under Christian rule in the 13th century both domestic consumption and exports grew rapidly as English, Irish and Flemish traders began to ship the wines

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3
Q

During which periods in history, Sherry industry was devasted?

A
  • The Peninsular Wars
  • The plague of phylloxera
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4
Q

When and why Consejo Regulador was formed?

A

The popularity of Sherry in the late 19th and early 20th centuries meant that other countries began to produce their own, often poor- quality Sherries so Consejo Regulador was formed in 1933 setting regulations to control the production and trading of Sherry wines

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5
Q

When does the sales of Sherry reached their peak?

A

1970s with shipments reaching 1.5 million hL

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6
Q

What does the domination of Sherry industry by Ruiz Mateos (Rumasa) lead to?

A

Through consolidation of production facilities, drove down prices; a tactic that would negatively impact the Sherry industry for decades to come. In 1983, the government nationalised Rumasa claiming that it owed millions in unpaid taxes. Its Sherry bodegas were sold causing a substantial rise in unemployment and social unrest. In addition, a large number of other bodegas closed or were sold and merged as they were unable to sustain themselves in a marked burdened with large quantities of low-quality wines and a market that was based on inexpensive brands. In these difficult times, brands changed ownership multiple times

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7
Q

How is the climate in Jeres?

A

Jerez has a hot Mediterranean climate with hot, dry summers and mild, relatively rainy winters

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8
Q

What is the effect of Atlantic ocean on Jeres?

A

The Atlantic also brings a cool, damp wind called the poniente that provides a cooling, humid influence in the summer

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9
Q

What is the effect of levante on Jeres?

A

Levante is a hot, drying wind from north Africa, can make the climate more arid.This can cause grapes to transpire more quickly, concentrating the sugars. Too much sugar can be a negative because it may become difficult to ferment the wine to dryness, which is particularly problematic for the development of the flor

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10
Q

Why do the grapes in Jeres need sufficient shading?

A

Because, Jerez experiences a high number of cloud-free days therefore sunlight hours in the growing season are high

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11
Q

Where must the grapes for Sherry come from? What is the exception?

A
  • From the delimited area of around 7,000 hectares known as the Zona de Producción or Marco de Jerez
  • Pedro Ximénez (also called PX), can be grown around Montilla but matured in the Zona de Crianza
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12
Q

Grapes grown in Zona de Producción can be used to produce…

A

DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda

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13
Q

What are the parts of the Zona de Producción?

A
  • Jerez Superior: Made up of the better vineyard sites, all located on albariza soil, and makes up over 90 per cent of the plantings
  • Jerez Zona
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14
Q

What are “pagos”, in Jeres?

A

Small delimited areas in Jeres, producing wines with different characteristics than the others, a function of factors such as aspect, location, small differences in soil etc

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15
Q

What is the structure of albariza?

A

It is a mixture of limestone, silica and clay

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16
Q

What are the characteristics of albariza soil?

A
  • Due to the clay, it is very effective at retaining and gradually releasing water from winter rainfall, vital in a region that is very dry during the growing season
  • lt forms a crust when dry which is helpful in reducing evaporation from the soil surface
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17
Q

What are the reasons that makes Jeres suitable for growing vines with higher planting density (average 70 hL/ha)?

A
  • Albariza soil
    + Retaining water
    + Reflects light back into the vine canopy aiding the ripening of the grapes
  • Sherry does not need to have the same concentration of flavours as grapes for unfortified wines, since most of the flavour comes through the maturation process
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18
Q

What are the other types of soils in Jeres, other than albariza?

A
  • Barros: Greater clay content
  • Arenas: Sandy
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19
Q

What are the other names of Palamino?

A
  • Palomino Fino
  • Listán
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20
Q

Palomino is used to produce which type of Sherry?

A

It is used in all dry and sweetened styles of Sherry

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21
Q

What are the viticultural characteristics of Palomino grape?

A
  • Mid to late ripening
  • Well-suited to dry, sunny weather
  • Capable of producing large yields
  • Neutral variety
  • Loses acidity very quickly as it nears maturity
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22
Q

Moscatel (Muscat of Alexandria) is also called as:

A

Moscatel de Chipiona

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23
Q

What are the viticultural characteristics of Moscatel?

A
  • Mainly grown,generally on sandy arenas soils
  • Late ripening
  • Well adapted to heat and drought
  • It is an aromatic grape (grape, blossom)
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24
Q

What kind of wine is produced by Moscatel?

A

Sweet fortified wines of the same name

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25
Q

What are the viticultural characteristics of Pedro Ximénez (PX)?

A
  • It has small, thin-skinned grapes which accumulate high levels of sugar
  • It is a neutral variety, its flavours mainly come from the drying and maturing processes
  • Traditionally dried in the sun to further concentrate that sugar
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26
Q

Legislation permits which forms of PX to be shipped to the Zona de Produccion from Montilla district in Cordoba?

A
  • Fresh grapes
  • Raisined grapes
  • Young wine (mostly)
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27
Q

What is the principal training system in Jeres?

A
  • Replacement cane pruning, here called vara y pulgar
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28
Q

Which kind of training system is increasing in Jeres? Why?

A
  • Cordon training (single or double)
    and spur pruning
  • More suitable for mechanisation. VSP trellising ensures the canopy remains open and arranged for easy mechanisation, although some shading of the bunches is needed to prevent sunburn
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29
Q

What is the maximum permitted yield in Jeres?

A
  • 80 hL/ha, however, it is rare that this maximum is reached, usually closer to 60–70 hL/ha
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30
Q

Which sites are preferred for planting vineyards in Jeres?

A

Gentle (10–15 per cent) slopes with albariza soil

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31
Q

What is aserpia?

A

Each year after harvest the soil is worked to create a series of troughs or gullies down each row of vines to catch the winter rains, this system is called aserpia. It was very labour intensive and is now mainly done mechanically

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32
Q

What are the most commonly used rootstocks in Jeres?

A
  • 333EM
  • 41-B
  • 13-5 EVEX
    (all hybrids of V. vinifera and V. berlandieri)
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33
Q

Which of the rootstocks used in Jeres is found to be the most successful to date? Why?

A
  • 13-5 EVEX
  • It is tolerant of limestone soils (preventing the vine from suffering from chlorosis) and drought, while also producing good yields
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34
Q

Which hazards can be seen Jerez?

A
  • The dry growing season means that Jerez has relatively little problem with disease while mildew can be a problem in the spring due to warm humid weather after any rain
  • The hot climate and moderating influence from the Atlantic means that frost is not an issue
  • European grapevine moth is a problem and often managed using pheromone traps
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35
Q

Which measures can be used for mildew in Jeres?

A
  • VSP training helps to promote air circulation to reduce the development of such diseases
  • When necessary, systemic fungicides are used as treatment
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36
Q

What is the harvest period for Jeres?

A
  • Begins in th first week of August starting on the more inland vineyards
  • Finishing with the cooler coastal plots by the second week in September
  • The PX and Moscatel grapes are harvested slightly later
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37
Q

Why should the harvest be as early as possible in Jeres?

A

To avoid the risk of autumn rain, since any rot would be very undesirable, particularly for biologically aged wines

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38
Q

What are the approximate potential alcohol, total acidity and pH values of the harvested grapes in Jeres?

A
  • 12% potential alcohol
  • Total acidity of around 5 g/L
  • pH of 3.3–3.5
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39
Q

When is acidification needed for Palomino?

A

If total acidity levels fall much below 5 g/L

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40
Q

What is the common method for harvest in Jeres?

A

Around 60% of the total grape volume is harvested by machine mostly at night or in the early hours of the morning when temperatures are coolest to reduce chances of oxidation and microbial spoilage

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41
Q

Is pre-fermentation maceration a common practice for producing Sherry? Why?

A

Skin contact is not desirable particularly for biologically aged wines as phenolic compounds can restrict the growth of flor yeast

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42
Q

Which press fractions are used for the production of biologically aged wines?

A

These styles will tend to be made from free run juice and the lightest pressings (called the primera yema)

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43
Q

Which press fractions are used for the production of oxidatively aged wines? Why?

A
  • Oloroso wines tend to be made from later press fractions that are extracted using greater pressure.
  • The higher levels of phenolics in these pressings mean the flor struggles to develop
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44
Q

The final press fractions of Sherry will be used for:

A

Other products, such as the wine used for seasoning barrels

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45
Q

Free run juice and the first pressings typically makes up around how many per cent of the juice yield for Sherry?

A

60–75%

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46
Q

Can free run juice be used to produce Olorosso Sherry?

A

Since free run juice and the first pressings typically makes up around 60–75 per cent of the juice yield, producers who mainly make Oloroso (e.g. Fundador), may also use free run juice in these styles

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47
Q

What is the maximum permitted juice yield for Sherry?

A

It is 70 L/100kg of grapes

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48
Q

Why is clarification of the must important for Sherry?

A

The albariza soil is dusty, and therefore clarification is important to remove these particles from the must

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49
Q

Which methods are used to clarify Sherry must?

A
  • Cold settling
  • Centrifugation
  • Floatation
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50
Q

Why is it common for the musts from different vineyard sites to be fermented separately for Sherry?

A

To create many different base wines that can then be blended as needed

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51
Q

What are the common winemaking practices for the production of base wine for Sherry?

A
  • Use of cultured yeasts
  • Fermentation at around 22–26°C
  • Fermentation generally takes place in stainless steel vessels
  • However, a small number of producers are using barrel fermentation (with old barrels) for some of their wines to give a fuller body
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52
Q

What is the difference between the 2 phases of fermentation for Sherry?

A
  • First phase: Usually quick and vigorous as the fermentation temperatures are not particularly cool. The vast majority of the sugar is fermented within the first seven days.
  • Second phase: Slow phase of fermentation during which the last ofthe sugar is fermented. This usually takes a couple of weeks
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53
Q

Is malolactic conversion preferred for Sherry?

A

No, malolactic conversion is prevented as acidity is typically already low and buttery flavours are not wanted

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54
Q

Which method is used to prevent MLF for biologically aged Sherry?

A

Chilling the must, because using SO2 to prevent MLF would negatively impact the development of flor yeast

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55
Q

What is the “First Classification” of Sherries?

A

After fermentation, each batch of base wine will be tested and sent for analysis. It decides whether the batch will be used for biological ageing (lighter-bodied, less intensely flavoured wines) or oxidative ageing (fuller-bodied, more intense wines)

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56
Q

How are the biologically and oxidatively aged base wines fortified?

A

By using 95% abv grape spirit, wines destined for biological ageing will be fortified to 15–15.5% abv and wines destined for oxidative ageing will be fortified to 17% abv

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57
Q

What is sobretablas?

A

After fortification the wines are stored before joining the solera system, this stage is called sobretablas

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58
Q

What kinds of vessels can be used to store the wines in sobretablas stage?

A

These wines may remain in tanks or be transferred to wooden barrels

59
Q

What is the “Second Classification”?

A

The wines that were marked out for biological ageing at the First Classification will be tasted and analysed in the Second Classification
- Wines that have a full layer of flor and have remained fresh will be classified as potential Fino or Manzanilla
- Those that are slightly less delicate may be marked as potential Amontillado
- Those that are even more full-bodied and intensely flavoured may be marked as potential Palo Cortado

60
Q

Where does the maturation of wines labelled DO Jerez-Xérès-Sherry must take place? What is the exception?

A
  • In one of the three municipalities of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, together called as “Zona de Crianza” (With the new regulation,
  • Moscatel can also be matured in the municipalities of Chipiona and Chiclana de Frontera
61
Q

Where does the maturation of DO Manzanilla take place?

A

Sanlúcar de Barrameda

62
Q

What are the properties of the vessels used for the aging of Sherry?

A
  • Wooden vessels (mostly American oak)
  • The most widely used is the 600L butt
  • The vessels are very old so are not used to contribute oak flavours
63
Q

What are the properties of the bodegas used to store Sherry?

A
  • Thick walls: To keep the temperature constany
  • High ceilings: Warm air rises away from the stacked butts
  • Small windows oriented towards Poniente, helping lower the temperatures and raise humidity
  • The windows have thin blinds to diffuse sunlight and prevent dust and insects entering
  • The floors are often made of earth and this can be regularly wetted during the summer to help lower temperatures and increase humidity
64
Q

Can the flor survive throughout the year with the help of the effective design of the bodegas?

A

Despite the effective design of the bodegas, there is still some fluctuation in conditions between summer and winter, and therefore growth of flor can often not be maintained throughout the year

65
Q

What is “ solera system”?

A

It is a method of fractional blending that is used to maintain consistency and quality year after year

66
Q

What is the name of the criadera with the oldest wine?

A

Solera

67
Q

What is the maxiumum amount of the wine from one solera system that can be removed for blending and bottling each calendar year?

A

40%

68
Q

What is the minimum age of the Sherry, that can be sold?

A

2 years

69
Q

Should all the bottled Sherries come from the last criadera (solera)?

A

No, in reality, wines can be removed early from the solera system for bottling before they reach the solera (can be for stylistic and economic reasons)

70
Q

Should the wine of a bottled Sherry come from a single solera system?

A

No, wines from one solera system can also be blended with the wines of a different solera system during final blending or some of the wine from one solera system can be fed into a different solera system for further maturation (like Amantillado)

71
Q

What is flor composed of?

A

Four strains of Saccharomyces cerevisiae

72
Q

What is the origin of flor?

A

These yeast strains are found on the skins of the grapes from the Jerez region

73
Q

What are the ideal conditions for flor?

A
  • Alcohol no more than 15.5%
  • No SO2
  • Plentiful oxygen (Butts are 85-90% full and the bungs are loosely inserted)
  • Temperature between 16–20°C
  • Humidity levels above 65%
74
Q

What are the ideal conditions for the warehouses that are used to store biologically aging Sherry?

A
  • Temperatures between 16–20°C
  • Humidity levels above 65 %
75
Q

What are the influences of flor on Sherry?

A
  • It protects the wine from oxidation, and hence these wines remain pale lemon in colour
  • It consumes alcohol in the wine and releases acetaldehyde
  • It consumes glycerol which gives the matured wine a lighter body
  • It reduces the levels of acetic acid
76
Q

Which aromas/flavours does acetaldehyde impart on Sherry?

A
  • Apple skin or bruised apple
  • Hay and/or chamomile
  • Sometimes a slightly bitter taste
77
Q

Is the nature of flor same in all bodegas?

A

No, it changes in the different areas of the region, from bodega to bodega and even over the different stages of the solera system

78
Q

By which mechanism does the flor impart araomas/flavours to Sherry other than producing acetaldehyde?

A
  • The dead yeast cells fall to the bottom of the barrel and autolysis takes place
  • This can lead to savoury, nutty flavours and enhances the texture of the wine
79
Q

Why is solera system important for the survival of flor?

A
  • The young wine from the sobretablas is rich in nutrients for the flor such as alcohol, glycerol and acetic acid
  • The blending of younger wines into older wines therefore helps refresh the nutrient levels in older wines, keeping a thick layer of flor alive
80
Q

Why is removing smaller proportions of wine more frequently throughout the year, more advantageous in Fino and Manzanilla solera systems, rather than doing it once a year?

A
  • The blending of younger wines into older wines therefore helps refresh the nutrient levels in older wines, keeping a thick layer of flor alive
  • The wine should be fresher when it reaches the point of sale
81
Q

Do Fino and Manzanilla Sherries improve with bottle ageing?

A

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

82
Q

What are the effects of oxidative aging on Sherry?

A
  • The colour of the wines gradually changes away from lemon to gold, amber and then brown
  • Levels of alcohol increase, since water is generally
    lost from the barrel at a quicker rate than ethanol (3–5% each year)
  • Glycerol levels rise and this gives wines that have been oxidatively aged a fuller, rounder body
  • Aroma and flavour compounds increase in concentration and evolve from primary characteristics to tertiary (oxidative characteristics such as caramel and nuts)
  • Acetaldehyde decreases slightly,
  • But levels of acetic acid and ethyl acetate
    (associated with volatile acidity) increase slightly
83
Q

Although evaporation of water occurs during both biological and oxidative ageing, alcohol levels decrease in biological ageing while it increases during oxidative ageing. Why?

A

In biological ageing, the consumption of alcohol by flor is more significant, leading to decrease in alcohol levels

84
Q

What are the most common finishing practices for Sherries?

A
  • Tartrate stabilisation (often by contact process)
  • Fining
  • Filtering
85
Q

Filtration is important for which type of Sherries? Why?

A
  • Biologically aged Sherries to remove the yeast
  • Otherwise flor could start to develop once the bottle is opened and the wine is in contact with oxygen
86
Q

What is the maximum amount of sugar a dry Sherry can have?

A

5 gr/L

87
Q

Tasting notes for Fino and Manzanilla

A
  • Pale lemon in colour
  • Dry
  • Light to medium bodied
  • Low acidity
  • Low alcohol of 15–15.5% abv
  • Aromas associated with acetaldehyde rather than primary fruit, bread dough and almonds
88
Q

Why do the solera systems in Sanlúcar de Barrameda have thicker layers of flor than those in Jerez de la Frontera?

A

Its proximity to the Atlantic, and hence its maritime climate, means that it does not have such extreme summers and winters and that humidity is relatively high. These conditions are ideal for flor growth in Sanlúcar de Barrameda

89
Q

Although the flor is thicker in Sanlúcar de Barrameda, the acetaldehyde levels are not higher than Jeres de la Frontera. Why?

A

It is thought that differences in the flor strains between the two towns are a likely reason for this; the strain that has been shown to produce some of the highest levels of acetaldehyde is not present in flor samples taken from Sanlúcar de Barrameda

90
Q

Why do Manzanillas often taste lighter and fresher than Finos?

A

Because of greater protection from oxygen and lower levels of acetaldehyde

91
Q

Why small volumes of Manzanilla will be released and bottled several times throughout the year?

A

Since Manzanilla has thicker levels of flor, they need replenishing with young wines more frequently to support this growth

92
Q

What is “Manzanilla Pasada”?

A
  • When the flor may be left to die naturally by not refreshing the barrels with new wine for around a
    year, Manzanilla is subjected to a short period of oxidative aging
  • The wines are on average a couple of years older than Manzanilla wines, beyond which they start to become more like Amontillado
93
Q

How is Amontillado produced?

A

The wines will start in a Fino solera system, be re-fortified to 17% abv to kill the flor, and then be matured oxidatively in an Amontillado solera system

94
Q

How are inexpensive Amontillados produced?

A

Inexpensive Amontillados are likely to use young biologically aged wines, e.g. those taken out of one of the youngest criaderas in a Fino solera, that then are blended into an Amontillado solera system, again, for a short period of ageing

95
Q

What is the quality/price range for Fino/Manzanilla and Amontillado Sherries?

A
  • Fino/Manzanilla: Good to outstanding in quality, and are inexpensive to premium or even super-premium
  • Amaontillado: Good to outstanding in quality, and are mid-priced to premium or even super-premium
96
Q

To be classified as “Palo Cortado”, the Sherry must have:

A
  • Aromas similar to those of an Amontillado but a palate more similar to that of an Oloroso
  • It must also have a sugar level of under 5 g/L and alcohol of between 17–22% abv, however as long as these parameters are met, there are no stipulations on winemaking and maturation practices
97
Q

How are the wines destined to be Palo Cortado choosen?

A

They are generally those Finos at the Second Classification that are less delicate, show more complexity and perhaps are less able to support a thick layer of flor so have already undergone some mild oxidation

98
Q

What is the difference between Palo Cortado and Amontillado?

A
  • Palo Cortado will generally have spent less time biologically ageing than their Amontillado, and therefore the characteristic acetaldehyde aromas will be present but less prominent than those on an Amontillado
  • This, combined with the concentration of the components in the wine as part of the ageing process, means that Palo Cortados usually have a slightly fuller,
    rounder body than those of Amontillados
99
Q

What is the quality/price range for Palo Cortado?

A

Very good to outstanding in quality, mid to premium priced

100
Q

Tasting notes for Olorosso Sherry

A
  • Brown in colour
  • Dominated by tertiary, oxidative aromas of toffee and walnut
101
Q

What is the quality/price range for Olorosso?

A
  • Inexpensive wines of acceptable to good quality will be released from the solera system earlier
  • Well-matured Olorosos are often very good or
    outstanding in quality and sell at premium prices
102
Q

What does “en rama” Sherry mean?

A
  • There is no legal definition (changed with the new regulation)
  • It is generally used to describe wines that have been finished and packaged in a way to be the best representation of the wine straight from the barrel
  • For some bodegas, this may mean no fining nor filtration. However, for wines that are exported, it is common that a light fining and filtration (using large pore size to capture particles of flor) will have been carried out
103
Q

How is the quality and the price of en rama Sherries?

A

They tend to taste more intense and complex than the bodega’s regular bottling and sell for higher prices

104
Q

For naturally sweet Sherries, which method is used to concentrate the sugar?

A

The grapes for naturally sweet wines are laid out to dry in the sun for 2–3 weeks

105
Q

How does the fermentation stop for naturally sweet Sherries?

A
  • The fermentation for these wines stops NATURALLY at around 4–6% abv due to the very high sugar levels
  • The wines are then fortified to a concentration of 15–16% abv
106
Q

Which grapes are used to produce naturally sweet Sherries and what are their minimum residual sugar level?

A
  • Pedro Ximenez (PX): 212 g/L, but it is usual for these wines to reach 450–550 g/L
  • Moscatel: 160 g/L, but in reality tend to have 325–375 g/L of residual sugar
107
Q

Tasting notes for PX.

A
  • Full body
  • Low acidity
  • Consistency similar to syrup
  • Flavours of raisins, molasses and liquorice
108
Q

What are the styles for Moscatel?

A
  • It can be protected from oxygen to give a non-oxidative style
  • It can be aged in barrels for several years and made in an oxidative style
  • Both styles show the aromatic nature of the Moscatel grape
109
Q

What is the quality/price range for PX and Moscatel Sherries?

A

Inexpensive to premium in price and good to outstanding in quality

110
Q

How are the practices for producing inexpensive sweetened Sherries different than those for mid-priced and premium sweetened Sherries?

A
  • Inexpensive wines are likely to be made from relatively young wines that are sweetened just prior to bottling
  • For mid-priced and premium wines, the sweetened wine may be further matured in its own solera system
111
Q

How is Pale Cream produced?

A

RCGM (rectified concentrated grape must) is generally used as the sweetening component

112
Q

Why are the Pale Creams not to be aged?

A

These wines frequently have a very subtle flor character and sweetening component dilutes some of the flor-derived characteristics

113
Q

What is the quality/price range for Pale Cream?

A

Most Pale Cream wines are inexpensive, and acceptable to good in quality

114
Q

What are the differences between Medium and Cream Sherries?

A
  • Medium wines must show characteristics of both biological and oxidative ageing whereas Cream wines only have oxidative characters (changed with the new regulation)
  • Medium Sherries can range from off-dry to sweet whereas Cream Sherries are usually always sweet
115
Q

What is the quality/price range for Medium and Cream?

A
  • Acceptable to outstanding in quality and from inexpensive to premium in price
  • As with the dry styles of Sherry, the cheapest wines tend to be made from younger wines, whereas premium examples, will be made from a high proportion of well-matured Amontillado, Oloroso and PX wines
116
Q

What VOS and VORS denote?

A
  • The term VOS (Vinum Optimum Signatum / Very Old Sherry) denotes wines with an average age of 20 years or more
  • The term VORS (Vinum Optimum Rare Signatum / Very Old Rare Sherry) denotes wines with an average age of 30 years or more
117
Q

How is the authenticity of VOS and VORS confirmed?

A
  • Each batch of these wines released from the bodega is assessed for typicity by a tasting panel
  • Also sent for laboratory analysis to provide evidence of the age of the wine (e.g. carbon-14 testing)
118
Q

Which practice is performed to overcome the astringency of VOS and VORS?

A

The producers can blend in a little sweet wine, usually PX, as long as it does not mask the original dry wine (as judged by the tasting panel)

119
Q

Which kinds of Sherries are eligible for VOS and VORS?

A

Only Amontillado, Palo Cortado, Oloroso and PX

120
Q

What is the quality/price range for VOS and VORS wines?

A

Very good or outstanding quality together with their relative rarity, means they sell at premium and super-premium prices

121
Q

How is the authenticity check performed for 12- and 15-year-old Sherries?

A

The wines must still undergo a tasting and laboratory analysis, however, this is carried out on a yearly basis rather than for every individual batch of wines released

122
Q

Which kinds of Sherries are eligible for 12- and 15-year-old Sherries?

A

Only Amontillado, Palo Cortado, Oloroso and PX

123
Q

What are the new regulations for Sherry, announced by Consejo Regulador in September 2021?

A
  • The extension of the Ageing Zone to include the whole of the Production Zone
  • All biologically aged wines form Sanlúcar will be called Manzanilla DO
  • The formal recognition within the regulations of the pagos of smaller delimited areas
  • In addition to the three grape varieties currently allowed for the production of Sherry, six varieties that were grown in the region before phylloxera will be allowed
  • The designation Jerez Superior will be determined entirely on technical criteria and will no longer be geographically restricted to part of the DO
  • Fortification will no longer be mandatory. For example, if a Fino is 15% abv naturally it will not have to be fortified
  • The category of Fino Viejo will be created for biologically aged wines with a minimum average age of seven years. The same seven-year rule will apply to Manzanilla Pasada
  • The en rama term will now be regulated. It will be reserved for wines that are not subject to clarification or cold stabilisation.
  • Medium and Cream wines no longer require a period of biological ageing. They can be a blend of biologically and oxidatively aged wines or exclusively one or the other
124
Q

What is the area under vine in Zona de Producción?

A

7,142 ha in 2020

125
Q

What is the average vineyard holding in Jeres?

A

Just over 3 ha

126
Q

What is the distribution of vineyard area between cooperatives, shippers and independent growers?

A
  • Cooperatives: 47 %
  • Shippers: 31 %
  • Independent growers: 22%
127
Q

What are the 3 types of bodegas in Jeres?

A
  • Bodegas de la Zona de Producción (Production bodega)
  • Bodegas de Crianza y Almacenado (Ageing and storage bodegas)
  • Bodegas de Crianza y Expedición (Ageing and shipping bodegas)
128
Q

What do Bodegas de la Zona de Producción do?

A
  • They press grapes and ferment the must into base wine
  • They are often owned by a company within one of the other registers, but can be independent and will sell the base wine to either of the ageing bodegas
129
Q

Can Bodegas de la Zona de Producción sell their own wines?

A

They may sell but these cannot qualify for DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda

130
Q

What are the functions of Bodegas de Crianza y Almacenado?

A
  • Also called as almacenistas
  • They mature wines
  • The wines must then be sold to Bodegas de Crianza y Expedición
131
Q

What are the functions of Bodegas de Crianza y Expedición?

A
  • These bodegas, also called ‘shippers’ are the only register permitted to export or sell DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda wines to the market
  • They are also permitted to mature the wines, which may come as young wines straight from the Bodegas de Producción or may come as matured wines from the Bodegas de Crianza y Almacenado
  • The wines from the almacenistas may be blended with the shipper’s own stocks of wines to make up volumes and add complexity
132
Q

Why do the almacenistas, in particular, have suffered from the declines in Sherry sales?

A

As demand reduced, the shippers survived using their own stocks, not needing extra wine from the almacenistas, consequently many almacenistas went out of business

133
Q

How does the Consejo Regulador solve thre problem affecting almacenistas due to decline in Sherry sales?

A

It lowered the minimum stockholding for companies to register as a shipper from
12,500 hL to 500 hL. This meant that a number of the biggest almacenistas, such as El Maestro Sierra and Bodegas Tradición, became shippers and therefore now market their own wines under their own brands

134
Q

What are the functions of Consejo Regulador?

A
  • It maintains all the vineyard registers and sets parameters such as maximum yields and minimum alcohol levels for base wines
  • It oversees the rotation of stock in the bodegas and verifies the authenticity of age-dated Sherries
  • It is also a major promotional body, engaging in many forms of marketing
  • It successfully campaigned for Sherry term to only be used (at least within the EU) for the wines of DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda
135
Q

What is the trends for Sherry sales?

A
  • Sales volumes of Sherry have been in gradual decline for the last four decades
  • In 2016, global sales of Sherry were 34 million litres, down from 56 million litres
    10 years earlier
  • Stocks in bodegas were down from 225 million litres to 130 million litres
136
Q

When was the peak sales for Sherry?

A

Late 1970s, around 150 million liters

137
Q

The sales of which types of Sherries decreased dramatically?

A

Sweetened Sherries and Fino

138
Q

The sales of which kind of Sherry stayed relatively stable?

A

Manzanilla (8.5 million litres in 2006, 7.1 million litres in 2016), being the most consumed style in the domestic market

139
Q

Which types of Sherries now represent a profitable part of most shippers’ portfolios?

A

Palo Cortado, Pedro Ximénez, and age-indicated sherries

140
Q

Which country is the biggest market for Sherry? What are the most favorite products?

A
  • Spain is the biggest market with sales of 12 million litres in 2016
  • Manzanilla, followed by Fino
141
Q

What are the largest export markets for Sherry?

A
  • UK: 9.9 million L
  • Holland: 5.7 million L
  • Germany: 23. million L
  • USA: 1.2 million L
142
Q

What is the latest trend at least in some markets like UK for Sherry?

A
  • The sales of premium-priced sherries are increasing
  • These sales are reported to be primarily driven by the hospitality sector (modern tapas bars, use of Sherry in cocktails) and younger drinkers
  • Some winemakers have diversified into producing unfortified wines, often from Palomino or PX, in a range of styles: fresh and youthful; biologically aged; partially oxidative
143
Q
A

WSET 4 D5 by Sarp Sarac (6 decks)

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