Jerez

Question 1

What are the 9 towns of sherry production?

Answer 1

Lebrija
Trebujena
Sanlúcar de Barrameda
Chipiona
Rota
Jerez de la Frontera
El Puerto de Santa Maria
Puerto Real
Chiclana de la Frontera

Question 2

All the towns of Sherry production are in the province of Cádiz, except one. Which one, and where is it located?

Answer 2

Lebrija, Seville

Question 3

What is the humid wind that blows off the Atlantic and encourages the growth of flor?

Answer 3

Poniente

Question 4

Where do you find the greatest concentration of Albariza soil?

Answer 4

Jerez Superior, between Sanlúcar de Barrameda and the Guadalete River.

Question 5

What % of Jerez’s vineyards are located in Jerez Superior?

Answer 5

80%

Question 6

Largest pago in Jerez

Answer 6

Marchanudo

Question 7

What % of vineyard acreage in Jerez is given over to Palomino? What are the sub-varieties?

Answer 7

95% of acreage.

Palomino Fino, Palomino de Jerez

Question 8

Which town has the greatest concentration of Moscatel plantings (and likely the sandiest soils)?

Answer 8

Chipiona

Question 9

Which varieties typically submit to soleo?

Answer 9

PX and Moscatel. Palomino may be sunned briefly (<24 hours), but frequently is not at all.

Question 10

What is the traditional method of training in Jerez?

Answer 10

vara y pulgar (stick and thumb)

Question 11

The traditional method of crushing Palomino grapes was pisadores with zapatos de pisar. What are pisadores and zapatos de pisar?

Answer 11

Pisadores: laborers
Zapatos de Pisar: cowhide boots (shoes) with angled nails on the soles

Question 12

What is the maximum amount of liquid per 100kg of grapes allowed for use in Sherry?

Answer 12

72.5L per 100kg. The rest is used for distillate or non-classified wines.

Question 13

What is the name for grape must in Jerez?

Answer 13

mosto de yema

Question 14

What is primera yema, and what % of the mosto de yema does it comprise?

Answer 14

free run juice; 60-70% total

Question 15

What is segunda yema?

Answer 15

press wine

Question 16

What is Mosto Presna

Answer 16

poor quality, used for distillate

Question 17

What must happen to Palomino grapes before fermentation?

Answer 17

acidification & sulphuring

Question 18

Traditionally, how did producers add acidity and clarify the wine?

Answer 18

By adding plaster and cream of tartar (which produces tartaric acid –> palomino = low acid grape)

Question 19

What is the modern method of acidifying and clarifying the must for sherry?

Answer 19

adding tartaric, racking pre-fermentation

Question 20

What was the traditional fermentation vessel for sherry? What is more common now?

Answer 20

600l am oak; today most use SS

Question 21

Sherry undergoes a two-part fermentation: what are they?

Answer 21

First, the Tumultuous Fermentation, a hot and vigorous phase lasting about a week.
Second, the Slow Fermentation, a longer, cooler process of converting the last of the sugar into wine.

Question 22

name for Jerez’s system of racking?

Answer 22

desfangado

Question 23

at the conclusion of fermentation, the wine is classified: what does a vertical slash mean, and what is the destiny of the wine?

Answer 23

vertical slash indicates the wine has been classified as Palo, and is destined to become Fino or Manzanilla

Question 24

At the conclusion of fermentation, the wine is classified: what does a circle mean, and what is the destiny of the wine?

Answer 24

The circle indicates the wine has been classified as Gordura, and is destined to be aged oxidatively as an oloroso.

Question 25

What is necessary to encourage the growth of flor?

Answer 25

Fortification to 15-15.5%abv, warm, humid air, and the absence of fermentable sugars.

Question 26

Wines destined for biological aging are primarily sourced from what soils and what pressing?

Answer 26

primera yema grapes from albariza

Question 27

oxidative wines from what pressing

Answer 27

segunda yema

Question 28

wines that undergo biological aging go through an intermediary stage. What is this stage called, and what is its purpose?

Answer 28

sobretablas; a period of 6mo to a year where the wine is monitored and classified for a second time