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Continuing Studies > ES: Andalucia > Flashcards

ES: Andalucia Flashcards

1
Q

Málaga DO for dry wines?

A

Sierras de Málaga

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2
Q

Málaga Vinos de Lágrima

A

Free run of briefly dried Pedro Ximenez grapes (just a day or two) - no mechanical pressing.

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3
Q

Málaga DO grapes?

A

Recommended: Pedro Ximenez, Moscatel de Alejandria, Moscatel de Grano Menudo

Authorized: Lairén, Doradilla, Romé (ONLY red grape here)

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4
Q

Málaga ‘Pajarete’ Wines - what are they?

A

Fortified amber wine
* 45 - 140g/l.
* oak-aged wine
* NO arrope (concentrated grape must/syrup)

This is the most historically traditional style of Málaga wine.

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5
Q

How many months does basic Málaga DO wines age for in oak?

A

Min. 6 months
- 24 - 36 for Noble
- 36 - 60 for Añejo
- min. 60 months for Transañejo

(I doubt these matter)

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6
Q

Min. RS for Dulce Málaga?

A

45 g/l

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7
Q

Most northerly DO in Andalucia?

A

Montilla-Moriles

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8
Q

Montilla-Moriles Superior subzone soils?

A

High concentration of Albariza

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9
Q

Most planted grape in Montilla-Moriles?

A

Pedro Ximenez, with about 75% of DO plantings

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10
Q

Montilla-Moriles grapes?

A

Recommended: Pedro Ximenez (~75% of vineyard area)

Authorized: Baladí (Verdejo), Layren, Moscatel, Torrontes

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11
Q

Aging requirement for Montilla-Moriles Vino Generoso?

A

Min. 2 years in oak (same as Sherry)

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12
Q

Montilla-Moriles Vino Generosos may be made into what 4 styles?

A

Fino
Oloroso
Amontillado
Palo Cortado

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13
Q

PX wine from Montilla can legally be called PX Sherry after aging in Jerez for how long?

A

At least 2 years

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14
Q

What is a tinajas?

A

Large earthenware or concrete vessel

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15
Q

General differences between Fino or Amontillado from Jerez vs. Montilla-Moriles?

A

Both age under flor
BUT the yeast for the flor in MM isn’t as strong or active so the flor stays thinner - leaving more glycerol in the wine and more body and structure than the thinner lighter wines of Jerez.

less flor = more glycerol

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16
Q

Name a producer in Montilla-Moriles

A

Alvear
Toro Albalá
Pérez Barquero

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17
Q

Max. RS for dry Sherry styles?

A

Max. 4 g/l RS
*updated in 2023

aka Fino, Amontillado, Manzanilla, Oloroso

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18
Q

“Pale Dry” Sherry RS?

A

5 - 50 g/l RS

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19
Q

“Medium Dry” Sherry - RS? Made from?

A

4 - 45 g/l RS
usually Amontillado

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20
Q

“Medium Sweet” Sherry - RS? Made from?

A

45 - 115 g/l RS
Usually Amontillado

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21
Q

Pale Cream Sherry

A
  • 50 - 115g/l RS
  • Fino or Amontillado base
  • 15.5 - 22% ABV
    *relatively recent addition - added in 1960’s
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22
Q

Cream Sherry
- RS
- ABV
- blend of what types

A
  • 115 - 140 g/l RS
  • 15.5 - 22% ABV
  • Blending of (usually) Oloroso + some PX
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23
Q

Vino Dulce Natural in the Sherry DO - min. RS? Varietals?

A

Dulce / Varietal Moscatel = min. 160g/l RS

PX = min. 212 g/l RS

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24
Q

Fino Sherry ABV?

A

15 - 17%

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25
Q

Amontillado Sherry ABV?

A

16 - 22%

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26
Q

Oloroso Sherry ABV?

A

17 - 22%

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27
Q

Palo Cortado ABV?

A

17 - 22%

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28
Q

Dry/Medium Dry Sherry ABV?

A

15 - 22%

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29
Q

Min. aging for all Sherry styles?

A

Min. 2 years in solera

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30
Q

Which styles of Sherry can carry an age designate?

A

Amontillado
Oloroso
Palo Cortado
PX Vino Dolce Natural

(certified age designate = VOS/VORS)

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31
Q

VOS & VORS Sherry

A

Vinum Optimum Stignatum/ Very Old Sherry
*avg age at least 20 years old

Vinum Optimum Rare Stignatum / Very Old Rare Sherry
*avg age at least 30 years old

(can apply to Oloroso, Palo Cortado, Amontillado, PX Dolce Natural)

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32
Q

Sherry DO’s required pruning technique?

A

Vara y Pulgar

(Each vines trunk is trained into 2 branches. Each branch is pruned on alternate years, leaving a stick that will bear fruit with at least 8 buds on it - and a thumb that will only have 1 or 2 buds and that will become the stick the following year)

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33
Q

Jerez latitude?

A

36˚ N

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34
Q

3 towns OG towns for aging Sherry? New towns?

A

Sanlucar de Barameda
Jerez de la Frontera
El Puerto de Santa Maria

NEW TOWNS (2022): Trebujena, Lebrija, Chipiona, Rota, Chiclana and Puerto Real

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35
Q

What year was Sherry’s DO established?

A

1935

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36
Q

Names for ridges between vines in Jerez? What are they for?

A

Aserpia OR Alumbra
- built up after harvest. Rectangular pits that catch/store winter rain
- prevents runoff on the downhill slopes
- demolished/leveled in spring

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37
Q

Jerez’s special method to catch fall/winter rainwater?

A

Aserpia OR Alumbra
- built up after harvest. Rectangular pits that catch/store winter rain
- prevents runoff on the downhill slopes
- demolished/leveled in spring

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38
Q

Name for straw mats used to dry grapes in Jerez? What varieties would be dried on them?

A

Esparto - straw mats
PX, Moscatel

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39
Q

3 press stages in Sherry vinification and %?

A

Primero Yema: 65%
Segundo Yema: 23%
Mosta Prensa: the rest

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40
Q

Term for a Spanish DO’s list of rules and regulations?

A

Pliego de Condiciones

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41
Q

Max. press yield for Sherry?

A

70 liters per 100 kg of grapes

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42
Q

Spanish term for racking?

A

Desfangado

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43
Q

Term for the sun-drying process in Jerez?

A

Soleo

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44
Q

Vertical slash on Sherry barrel is called? It means?

A

Palma
*destined for flor aging

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45
Q

Barrel mark for Sherry destined for flor aging?

A

Palma
Vertical slash

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46
Q

Barrel mark for Oloroso Sherry?

A

A circle

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47
Q

The flor survives between what alcohol range? Flor yeast dies at what ABV?

A

15 to 17%

48
Q

Trasiego

A

the movement of Sherry, performed by the trasegadores with care not to disturb the flor or the lees

49
Q

What does a “palma” marking on a sherry cask indicate?

A
  • Surviving/flourishing under flor and will continue under flor. Will become fino
  • 2nd classification
50
Q

Cabaceo (Sherry)

A

blending of Generoso Wines with Naturally Sweet Wines, or in certain cases with concentrated must

51
Q

Preferred barrel size/type for Sherry?

A

600L American Oak

52
Q

What is an arroba?

A

An old unit of measurement for Sherry, equal to 16.66L

53
Q

How much is one arroba? Where is this measurement used?

A

16.66L
Sherry

54
Q

What percentage of Sherry evaporates yearly from each barrel, on average? What is the name of this evaporation effect?

A

3 to 5%
Merma

55
Q

What is “cabezuelas”?

A

Fine lees

56
Q

Almacenista

A

A firm registered as an Aging and Storing winery with the DO.
* keeps stock of ageing wine; sacas are used only to replenish, not for direct consumption

(wholesaler)

57
Q

Raya

A

“raya”: clean wines marked for Oloroso; had some body but weren’t developing

Rayas y Punto (/): good but less density than a Raya
Dos Rayas (//): slight defect; usable for blending/sweetening
Tres Rayas (///): bad. Future is vinegar.

58
Q
A

Palo Cortado

59
Q

What does this symbol indicate?

A

Palma
Fino/Manzanilla

60
Q

What does this symbol indicate?

A

Manzanilla

61
Q
A

Amontillado

62
Q
A

Oloroso - determined during 1st classification

63
Q

Manzanilla can be made from what varieties?

A

Palomino Fino

64
Q

What styles of wine are allowed for production in the Sanlúcar de Barrameda DO?

A

Vino de Licor only
Fina, Pasada, Añada

65
Q

Manzanilla ABV? RS?

A

15 to 17%
max 4gl RS

66
Q

Manzanilla Pasada aging requirement?

A

Minimum 7 years
* equivalent to Sherry Fino Viejo

67
Q

Manzanilla
- location
- grapes
- styles
- ABV, RS

A

“chamomile”
Same geo boundaries as Jerez DO - but only made from Palomino Fino and must be aged in Sanlucar
* left bank of Guadalquivir; proximity to Atlantic tempers the climate. Flor can thrive year round.
* STYLES: Fina, Pasada, Añada
* 15 - 17%; max 4 gl RS

68
Q

Aging requirements for Manzanilla

A

Fina: min. 2 years in solera
Pasada: min 7 years in oak
Anada (Vintage): aged in a static system (not solera)

69
Q

Just fun trivia: what was one of the big catalysts for England’s affinity for Sherry during the Elizabethan era?

A

The English fleet captured over 1 million liters of Sherry in 1587. They got a taste for it.

70
Q

Sanlucar accounts for what % of Sherry production?

A

15%

71
Q

Sanlúcar de Barrameda sits at the mouth of what river?

A

Guadalquivar River

72
Q

% of grapes from pago named on a bottle of Sherry?

A

min. 85%

73
Q

Carrascal, Añina, Macharnudo are in?

A

Jerez de la Frontera
*don’t be confused by the other Carrascal in Sanlucar

74
Q

Macharnudo

A

Important Pago in Jerez de la Frontera
*split in Alto (bigger, better section) and Baja (fine but lower elevation, poor drainage)
*Innocente, Ojo de Gallo are important plots within
*biggest owner = Valdespino, with 260ha of the total 600

75
Q

Miraflores, Pastrana are pagos in?

A

Sanlúcar de Barrameda

76
Q

The Los Tercios Pago is located in _________?

A

El Puerto de Santa Maria

77
Q

Valdespino/Grupo Estévez has a partnership with what Scotch producer?

A

Macallan

78
Q

Largest pago in Sherry?

A

Macharnudo

79
Q

Just trivia: what was the historical name for the Miraflores pago?

A

Las Caleras - named so for the extraction of lime needed for pottery. Later, there was a park installed in the area so the new name.. fittingly.. means “look at the flowers”

80
Q

What is Misericordia?

A

La Guita’s historic bodega for aging Manzanilla; highest point in Sanlúcar de Barrameda

81
Q

Reliquia

A

The oldest and rarest wines from Barbadillo - they bottle an Amontillado, Palo Cortado, Oloroso, and PX, all are 100+ years old. They bottle from one cask and use another cask to top it up.

82
Q

Who produces the Sherry “Toneles” and what is it?

A

A super rare selection from Valdespino: an 80 - 100 year old Moscatel. 100 half bottles are produced yearly.

83
Q

Who produces Tio Pepe?

A

Gonzalez Byass

84
Q

“Del Duque”, “Apóstoles”, “Matusalem”, and “Noah” are wines produced by ________?

A

Tio Pepe

85
Q

What is unique about Valdespino’s Tio Diego and Inocente bottlings?

A

Both are barrel fermented with natural yeasts.
Both spend a prolonged amount of time under flor- Inocente (Fino) ages 10 years under flor. Tio Diego (Amontillado) spends 12 years under flor followed by 5-6 years aging oxidatively.

86
Q

What mountain range separates Andalucia from Extremadura?

A

The Sierra Morena range

87
Q

In Andalucia, Jaén Blanco is a synonym for ________?

A

Cayetana, a grape widely planted in Extremadura + Andalucia for brandy production.

88
Q

The base wine for fino/manzanilla/amontillado would be fortified to what %?

A

15%

89
Q

The base wine for oloroso would be fortified to what %?

A

17%
*cause that’s where the flor yeasts die

90
Q

Preferred soil type for Moscatel in Jerez?

A

Sandy soils, closer to the beach

91
Q

5 grapes authorized for sherry production?

A
  1. Palomino Fino
  2. Palomino de Jerez
  3. Perruno
  4. Beba
  5. Vigiriega
  6. Pedro Ximénez
  7. Moscatell de Alejandriá

(2022 additions: Beba, Cañocazo, Mantúo Castellano, Mantúo de Pilas, Perruno and Vigiriega)

92
Q

2 winds affecting Jerez?

A
  1. Poniente: cool, humid, from the west
  2. Levante: hot, dry, from the southeast
93
Q

What is the average grade of Sherry’s vineyards?

A

10 to 15% - this is a landscape of gently rolling hills

94
Q

Sherry soils

A

Albariza (limestone)
clay (barros)
Sand (arenas)

95
Q

Sherry’s Moscatel is which Muscat?

A

Moscatel de Alejandria

96
Q

What is the traditional planting pattern in Jerez?

A

Marco Real: a 1.5 x 1.5M grid

(a rectangular 1.15 x 2.30 grid is the norm now for mechanization)

97
Q

Purpose of an Añada in Sherry production

A

Holding area for young Sherry before it is used to top up the solera (or do whatever it is that Olorosos are doing while the 15%ers go through the Sobretablas)

98
Q

Sobretablas

A

Term applied to must that has just been fortified for various purposes, and which from then on is referred to as wine

99
Q

Criadera y Solera: explain the system

A

Criadera = “nursery”; top of the system
Solera = floor; this is the oldest tier and the section that will be bottled next

100
Q

In Sherry production, what is the “saca”?

A

“Taking out” - a portion of wine is taken from each section of the solera, leaving the butts partially empty

101
Q

In Sherry production, what is the “rocío”?

A

Refreshing.
* younger (but same) wine is added to a criadera or solera. // Acad. A brief shower of rain.

102
Q

In Sherry production, what is “running the scales”?

A

Sacas and Rocío - moving wine down through the criadera to the solera and then refreshing it from the top
*takes a lot of skill - need to be careful to disturb neither the flor nor the lees

103
Q

En Rama

A

“on the branch”

reserved to wines that are not subjected to clarification or cold stabilisation processes (2022)

The objective is to transfer the closest possible version of the wine that is found in the solera to the bottle, to approximate the experience of enjoying it directly from the butt.

*will have undergone a very light filtration but not the full stabilization process

104
Q

Sherry communes of production outside of the main 3? (7)

A

Chipiona, Chiclana de la Frontera
Puerto Real
Rota, Trebujena
Lebrija, San José del Valle

[The OGs: Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María]

105
Q

Major rivers in Jerez?

A

Guadalquivir River is the main one
Guadelete also important

106
Q

Origin of name Sherry?

A

Phoenicians called it Xera, Moors took over in 711AD and called it Sherish - the name by which the Brits knew the wine

107
Q

What area of Jerez is best known for Moscatel?

A

Chipiona

108
Q

2022 changes to Sherry DO

A
  1. expansion of aging zone beyond the OG 3
  2. recognition of pagos
  3. pre-phylloxera grapes added to DO
  4. Jerez Supérieur now a technical term, not limited to vineyards
  5. Fino Viejo category
  6. sugar level modifications
  7. fortification not mandatory
  8. no more fino from Sanlucar - it is all Manzanilla now
    9.
109
Q

3 varieties added to Sherry DO in 2022 update

A

Beba, Cañocazo, Mantúo Castellano, Mantúo de Pilas, Perruno and Vigiriega
* pre-phylloxera varieties

110
Q

Jerez Superior

A

Pre-2022: limited to vineyards in the chalky albariza core of the DO

NOW open to vineyards in any part of the D.O. that meet the technical standards; any can apply, will be subject to approval by the DO

111
Q

3 towns adding to Sherry DO aging zone with 2022 update?

A

Trebujena
Lebrija
Chipiona
Rota
Chiclana
Puerto Real

112
Q

Jerez Fino Viejo

A

Min. average age is over 7 years

(Equivalent to Manzanilla Pasada)

113
Q

Sweetening agents used for Sherry

A

Dulce pasa - must of sundried Palomino

Dulce de almibar- blend of invert sugar and Fino

Mistela - must of dried Moscatel and PX

114
Q

Jerez name for a copper pot still

A

Alquitara

115
Q

Brandy de Jerez - method

A

Ages in solera - used Sherry casks
* typically Airen base (Castilla la Mancha, Extremadura)
* 1 distillation required - resulting in “holandas” (60 - 70% ABV; highest level of congeners)
** finished product must be min. 50% holandas (flavor)

116
Q

Brandy de Jerez aging

A

Min. 6 months in solera
RESERVA: min 1 year in solera
GRAN RESERVA: min 3 years in solera
** min avg age

117
Q

Brandy de Jerez brands

A

Cardenal de Mendoza
Terry Centenario
Osborne Magno

** Veterano, Soberano = formerly 2 market leading products; lowered ABV so no longer in DO but still commonly associated

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