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WSET Level3 > Fortified Wine - Sherry > Flashcards

Fortified Wine - Sherry Flashcards

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1
Q

Name the region that makes sherry

A

Jerez la Frontera

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2
Q

Name the cool humid wind

A

Poniente

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3
Q

Name the hot dry wind

A

Levante

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4
Q

Name the climate of Jerez

A

hot, sunny climate

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5
Q

Name the soil of fortified wine

A

albariza
- high chalk content
- good drainage
- depth and excellent water holding capacity mean it can store water to sustain the vines during the hot dry summers

Therefore,
- rectangular pits are dug between the row of vines to trap the water and reduce run-off

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6
Q

Name the grape varieties

A

Palomino (vast majority)
Pedro Ximenez (dried sweet sherry)
Muscadet (mix of crone, small amount of sweet)

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7
Q

Temperature of the fermentaiton

A

22 - 26 degree
in stainless steel tank

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8
Q

What is the abv of the dry base wine

A

11-12%

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9
Q

What is the wine style of biological ageing

A

lighter, pale wine, more finesse

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10
Q

What is the wine style of oxidative ageing

A

darker, richer, heavier

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11
Q

What is the abv of adding the neutural spirit

A

95%

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12
Q

What is the abv for the wines to be fortified in biological ageing

A

15 - 15.5%
- development for flor

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13
Q

What is the abv for the wines to be fortified in oxidative ageing

A

17%
- flor will die

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14
Q

Name the DO that the wines in Jereze can be matured

A

Jerez la Frontera
smaller seaside towns:
1. Sanlucar de Barramenda
2. El Puerto de Santa Maria

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15
Q

What is the capacity of sherry oak barrels

A

600 litres
- no oak flavour
- five-sixth full
- allow oxygen to reach the wine

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16
Q

What is the requirement of flor?

A
  1. alcohol reach 15.5%
  2. temperature is cool to moderate
  3. high level of acidity
  4. in biological ageing
17
Q

What is the function of the Solera System

A

treat as a second classification
- stage name: sobretabla

18
Q

Name the level of wines in Solera System

A

Criaderas

19
Q

Describe Solera System

A
  1. wine for bottling is taken out of the solera system from the solera
  2. the solera is not fully emptied and the butts are replenished with the same volume of wine taken
  3. all wines taken from the first criadera is mixed together then top up each butt in the solera
  4. the youngest cridera is replenished with sobretabla wine
20
Q

Name the style of sherry that is biologically aged wines

A

Fino / Manzanilla (dry, consumed asap)
Pale Cream (sweet)

21
Q

Name the style of sherry that is oxidatively aged wines

A
  1. PX
  2. Cream
  3. Oloroso
22
Q

Name the style of sherry that is oxidatively and biologically aged wines

A

Medium (sweet)
Amontillado (dry)

23
Q

What is the residual sugar of PX style?

A

500g/L residual sugar

24
Q

Name the wines matured in Sanlucar de Barrameda

A

Manzanilla de Sanlucar de Barramenda

  • the cooler more humid conditions on the coast guarantee a thicker layer of flor throughout the year
25
Q

Manzanilla is most famous for the Fino style wine that is called

A

Manzanilla fina

26
Q

What is the style of Palo Cortado

A

rare style of sherry
- Aroma character of an Amontillado
- body and richness of an Oloroso

27
Q

What is the style of Oloroso

A
  • brown in colour
  • full-bodied
  • toffee, leather, spice, walnut

(oxidative ageing)

28
Q

What is the style of Fino

A
  • pale lemon colour
  • citrus, almonds, herbs with bready notes from flor

(biological ageing)
- consumed asap

29
Q

What is the style of Amontillado

A
  • amber and brown colour
  • less full-bodied than Oloroso
  • combined yeast-derived aroma with oxidative aromas
30
Q

What is the style of Pedro Ximenez (PX)

A
  • deep brown
  • lusciously sweet
  • dried fruit, coffee, liquorice
31
Q

Ageing requirment of VORS
VORS = Vinum Optimum Rare Signatum / Very Old Rare Sherry

A

30 years old

32
Q

Ageing requirment of VOS
VOS = Vinum Optimum Signatum / Very Old Sherry

A

20 years old

33
Q

Albariza is the most important soil in Jerez. Explain what is the key characteristics and why it is vital for grape growing in Jerez.

A

albariza
- high chalk content
- good drainage
- depth and excellent water holding capacity mean it can store water to sustain the vines during the hot dry summers

  • To max the water retained, rectangular pits are dug between the rows of vines to trap the water and reduce the run-off.
  • Moisture retention is further enhanced during the summer when the albariza soil forms a hard crust that limits the evaporation from the soil.

WSET Level3 (31 decks)

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