Fortified - Sherry

Question 1

Sobretablas

Answer 1

First 6-12 months of sherry development

Question 2

Palma Cortada

Answer 2

More robust Fino; may become Amontillado

Question 3

Poniente vs Levante

Answer 3

Hot eastern winds (levante) dry grapes; Cool western winds (poniente) allow growth of flor

Question 4

Macharnudo

Answer 4

Largest Pagos

Question 5

Miraflores

Answer 5

Pagos in in Sanlucar de Barrameda

Question 6

Name the Sherry triangle

Answer 6

Jerez de la Frontera, El Puerto de Santa Maria, Sanlucar de Barrameda

Question 7

Raya

Answer 7

Will become Oloroso

Question 8

Dulce Pasa vs Dulce de Almibar vs Mistela

Answer 8

Sweeteners
Sunned Palomino is most common in modern Jurez v Blend of invert sugar & Fino (rare) v Must of sunned Moscatel or Pedro Ximenez grapes (PX is preferred but expensive)

Question 9

Manzanilla Generoso wine

Answer 9

Totally dry in character; harvested 1 week earlier than fino

Question 10

Manzanilla Pasada

Answer 10

Lose protection of flor and show oxidative signs

Question 11

VOS vs VORS in Sherry

Answer 11

VOS (Very Old Sherry/Vinum Optimum Signatum): Solera wines with average age of over 20 years. For every 1L drawn, 20L must remain.
VORS (Very Old Rare Sherry/ Vinum Optimum Rare Signatum):Solera wines with average age of over 30 years. FOr every 1L drawn, 30L must remain.

Question 12

Name province and river associated with Sherry

Answer 12

Cadiz and Guadalquivir river

Question 13

Name 3 soil types in Sherry

Answer 13

Albariza Soil (best) 60-80% chalk; Arenas Soil 10% chalk/clay sand; Barros Soil – 10% chalk; more fertile

Question 14

Criadera

Answer 14

Criadera – Row of barrels where is it located in winery (high dry) low (cool)

Question 15

Addition of Yeso

Answer 15

Yeso aka Gypsum used to lower pH and clarify. modern method is adding tartaric acid

Question 16

Name 4 producers based in Jerez de la Frontera

Answer 16

Fernando de Castilla, Del Duque, El Maestro Sierra, Bodegas Tradicion

Question 17

Name 3 producers based in El Puerto de Santa Maria

Answer 17

Osborne, Colosia, La Garrogia

Question 18

Name 2 producers based in Sanlucar de Barrameda

Answer 18

La Gitana, Cigarrera

Question 19

Name 3 characteristics about El Puerto de Santa Maria

Answer 19

1) Ocean proximity = humidity
2) Fino focused
3) Flor has petrol-type notes like riesling

Question 20

Name 3 characteristics about Jerez de la Frontera

Answer 20

1) Inland – less affected from poniente
2) richer and fuller styles
3) Oloroso and fino are warm, round, rich

Question 21

Name 3 characteristics about Sanlucar de Barrameda

Answer 21

1) Town on the plateau (lower traps more humidity, upper more wind)
2) Flor succeeds. Very thick. Sea influence. -Poniente inffluence
3) Manzanilla has to be from here. Salty, vibrant, fresh.

Question 22

Yields limited in Jerez superiore

Answer 22

80hl/ha

Question 23

What is Mitad y Mitad

Answer 23

Fortification brandy from Iren grape 88%abv. Not regulated

Question 24

Gordura

Answer 24

Oloroso worthy grapes in sorting