Grapes & Steps Flashcards

1
Q

What grape is used for dry sherry?

A

Palomino

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2
Q

What 2 grapes are used for sweet sherry?

A

Pedro Ximinez

Muscat of Alexandria

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3
Q

Why does Palomino have to be shipped to the winery quickly?

A

To reduce oxidation

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4
Q

What are the 3 main steps of sherry making before ageing?

A
  1. Handling/Fermentation
  2. 1st Classification
  3. Fortification & Sobretabla
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5
Q

What temperature is sherry fermented at?

A

20-25c

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6
Q

Why is sherry fermented at higher temps for a white wine?

A

To get a neutral wine

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7
Q

What is the abv of the neutral base sherry wine?

A

11-12%

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8
Q

What does the 1st classification define?

A

The type of ageing the sherry goes through

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9
Q

What type of ageing does lighter/fine sherry from the coast or fermented at lower temps go through?

A

Biological

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10
Q

What type of ageing does dark/richer sherry from inland or fermented at higher temps go through?

A

Oxidative

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11
Q

What is used to fortify sherry to 96%?

A

Neutral spirit

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12
Q

How long does sherry stay in sobretabla?

A

A few months

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13
Q

Where does sherry go to age?

A

Solera system

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14
Q

What is done to PX or Muscat grapes to make sweet sherry?

A

Sun dried

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15
Q

What is done to sweet sherry once it reaches must weight?

A

Pressed & fermented

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16
Q

What abv is sweet sherry fermented to?

A

17%

17
Q

Why is most sherry blended in different soleras?

A

For balance

18
Q

What is the final step of sherry making?

A

Fining & Filtration