Jerez Flashcards
(28 cards)
What are the 9 towns of sherry production?
Lebrija Trebujena Sanlúcar de Barrameda Chipiona Rota Jerez de la Frontera El Puerto de Santa Maria Puerto Real Chiclana de la Frontera
All the towns of Sherry production are in the province of Cádiz, except one. Which one, and where is it located?
Lebrija, Seville
What is the humid wind that blows off the Atlantic and encourages the growth of flor?
Poniente
Where do you find the greatest concentration of Albariza soil?
Jerez Superior, between Sanlúcar de Barrameda and the Guadalete River.
What % of Jerez’s vineyards are located in Jerez Superior?
80%
Largest pago in Jerez
Marchanudo
What % of vineyard acreage in Jerez is given over to Palomino? What are the sub-varieties?
95% of acreage.
Palomino Fino, Palomino de Jerez
Which town has the greatest concentration of Moscatel plantings (and likely the sandiest soils)?
Chipiona
Which varieties typically submit to soleo?
PX and Moscatel. Palomino may be sunned briefly (<24 hours), but frequently is not at all.
What is the traditional method of training in Jerez?
vara y pulgar (stick and thumb)
The traditional method of crushing Palomino grapes was pisadores with zapatos de pisar. What are pisadores and zapatos de pisar?
Pisadores: laborers Zapatos de Pisar: cowhide boots (shoes) with angled nails on the soles
What is the maximum amount of liquid per 100kg of grapes allowed for use in Sherry?
72.5L per 100kg. The rest is used for distillate or non-classified wines.
What is the name for grape must in Jerez?
mosto de yema
What is primera yema, and what % of the mosto de yema does it comprise?
free run juice; 60-70% total
What is segunda yema?
press wine
What is Mosto Presna
poor quality, used for distillate
What must happen to Palomino grapes before fermentation?
acidification & sulphuring
Traditionally, how did producers add acidity and clarify the wine?
By adding plaster and cream of tartar (which produces tartaric acid –> palomino = low acid grape)
What is the modern method of acidifying and clarifying the must for sherry?
adding tartaric, racking pre-fermentation
What was the traditional fermentation vessel for sherry? What is more common now?
600l am oak; today most use SS
Sherry undergoes a two-part fermentation: what are they?
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.
name for Jerez’s system of racking?
desfangado
at the conclusion of fermentation, the wine is classified: what does a vertical slash mean, and what is the destiny of the wine?
vertical slash indicates the wine has been classified as Palo, and is destined to become Fino or Manzanilla
At the conclusion of fermentation, the wine is classified: what does a circle mean, and what is the destiny of the wine?
The circle indicates the wine has been classified as Gordura, and is destined to be aged oxidatively as an oloroso.
