Fortified - Sherry Flashcards

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1
Q

What are Pagos? And Parcelas?

A

Pagos are vineyard districts.
Parcelas are vineyard plots.

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2
Q

Name principal Sherry Pagos.

A

Anina
Balbaina
Carrascal
Marchanudo
Martin Miguel
Miraflores
Los Tercios
Torrebreda

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3
Q

Name 3 different soil types in Sherry.

A

Barros (clay)
Arenas (sand)
Albariza (high chalk content)

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4
Q

What’s the principal training technique in Sherry?

A

Vara y Pulgar - stick and thumb

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5
Q

Mosto Yema is divided into which 3 stages of quality?

A

Primera Yema or free-run juice
Segunda Yema or press wine
Mosto Prensa (for distillation)

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6
Q

In which 2 stages is the fermentation separated?

A

Tumultuous fermentation: hot and vigorous.
Lenta: slow fermentation in which high temperatures subside and remaining sugar is converted to alcohol over a period of weeks.

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7
Q

What’s the size of a Bota?

A

600L
Made from American oak
Not filled more than 500L

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8
Q

What is Mitad y mitad?

A

A mixture of grape spirit and old wine with which the fortification takes place.

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9
Q

To which degree of alcohol are Fino’s fortified? And Oloroso’s?

A

15.5%
17%

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10
Q

What mean the terms Palo and Gordura?

A

Classifications at the conclusion of the fermentation. Palo is a vertical slash and fortified to 15-15.5% abv. Gordura is a circle and fortified to 17-18% abv.

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11
Q

What is Sobretablas?

A

An intermediary stage of 6 months to 1 year for biologically aged Sherries. During this stage the course of the wines might be redirected.

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12
Q

What means Palma Cortada?

A

A more robust Fino which may eventually emerge as Amontillado.

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13
Q

What means Raya?

A

Flor growth is diminished or died and the wine’s robust character is reinforced by further fortification to 17-18% abv and the wine emerges from Sobretablas as an Oloroso.

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14
Q

What means Dos Rayas?

A

The wine’s flor has disappeared and the wine’s character is rough and coarse. Used for blending or sweetening or ending up as sherry vinegar.

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15
Q

What is the maximum RS for Fino, Amontillado, Palo Cortado and Oloroso?

A

Max. 4 g/L.

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16
Q

What is the RS of PX, Moscatel and Dulce?

A

PX - more than 212 g/L.
Moscatel and Dulce - more than 160 g/L.

17
Q

T/F - since 2021 Sherry can be aged anywhere in the DO, also outside of Sherry triangle.

A

True

18
Q

T/F - since 2021 unfortified wines that reach 15/17% alcohol can now be labelled as Sherry as well.

A

True

19
Q

How is the wine called that is removed from solera for bottling?

A

Saca

20
Q

T/F - Fino and Amontillado Solera’s have usually more criadera’s (as much as 16) than Palo Cortado and Oloroso Solera’s (up to 3)

A

True

21
Q

What is Dulce Pasa?

A

A sweetening agent made from sun-dried Palomino fruit that is run off in barrel with spirit in it.

22
Q

What is Dulce de almíbar?

A

Used to sweeten Pale Cream Sherries.
Mix of glucose and lactulose blended with Fino sherry and matured.

23
Q

What is Sancocho and Arrope?

A

Reduced (reduced via heat) syrup and grape must.
It’s a dark coloured sweet non-alcoholic syrup.
It is used in production of vino de color.
Reduced to one-third is Sancocho. Reduced to one-fifth is Arrope.

24
Q

What is Color de Macetilla?

A

Vino de Color made by blending 2 parts of Arrope with 1 part grape must. A violent fermentation happens and the finished wine has 9% abv and 235 g/L RS. This wine is matured in solera.

25
Q

What is Color de Remendado?

A

Cheaper style of vino de color. Sancocho or Arrope is blended with local wine.

26
Q

What is Pale Cream Sherry?

A

Made with Fino Sherry that is sweetened with Dulce de Almíbar.

27
Q

What is Medium Sherry?

A

Amontillado Sherry that is sweetened.

28
Q

What is Cream Sherry?

A

Oloroso Sherry that is sweetened.

29
Q

What are Vinos Generosos?

A

Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso

30
Q

What are Vinos Dulces Naturales?

A

PX, Moscatel and Dulce. Must is partially fermented, then fortified and aged oxidatively.

31
Q

What are Vinos Generosos de Licor?

A

Pale Dry, Medium, Pale Cream, Cream = blended

32
Q

What is the ageing requirement for both Fino Viejo and Manzanilla Pasada?

A

7 Years

33
Q

Where is Manzanilla produced?

A

In the coastal Sanlucar de Barrameda.

34
Q

Describe Amontillado.

A

It is left in the cask as Fino without refreshment. The flor dies off and the wine is aged for a total of 4 years - 2 years biologically and 2 years oxidative. Amontillado is a dry and nutty wine. Some are sweetened and sold as commercial Medium Sherry.

35
Q

Describe Palo Cortado.

A

A wine that started life as a Fino, left to develop as an Amontillado, and then became deeper in colour with characteristics of an Oloroso. According to age classified as Dos, Tres or Cuatro Cortados.

36
Q

How is Brown Sherry made?

A

Sweet wine blended from Oloroso and Raya Sherries.

37
Q

What is En Rama?

A

Means Raw. This is a young Fino or Manzanilla made from unfiltered and unclarified wine taken out of the cask when the flor is at its thickest during Spring. With no stabilisation the wine must be enjoyed within 3 months of bottling.

38
Q

What mean VOS and VORS?

A

Very Old Sherry - minimum age of 20 years.
Very Old Rare Sherry - minimum age of 30 years.

39
Q

What is an Almacenista?

A

Almacenistas purchase young wines, age them and sell the wines at proper maturity. The role of Almacenistas today is minor, and the term itself has been trademarked by Lustau.
They’re like the Partidistas of Madeira.