Jerez-Xeres-Sherry Flashcards
DOs of Andalucia
Condado do Huelva
Jerez-Xeres Sherry and Manzanilla
Sanlucar de Barrameda
Malaga/Sierras de Malaga
Montilla-Moriles
Granada (2021)
How big is a bota
600L
Producing provinces of Sherry
Cadiz (main port town)
Séville
en rama means this
Unfiltered
Popular relatively new style of Sherry released with only lightest of clarifications. tastes like a sample straight from cask
Fino manzanilla
Townships of the sherry triangle
Jerez de la Frontera
Sanlucar de Barrameda
El Puerto de Santa Maria
Chipiona Rota Trebujera Puerto Real Chiclana de la Frontera Lebrija
what year did Sherry gain DO status
1935
Authorized grapes for Sherry
Palomino Fino
Palomino de Jerez
Moscatel (only allowed for varietal moscatel wines)
palomino is also called this
Listán (in France)
largest producers of Sherry
Gonzales Bypass
Williams and Humbert
Domecq
Sandeman
Sanchez Romate
Emilio Lustau
Valdespino
who produces La Gitana Sherry what is it
Manzanilla, Hidalgo
alcohol levels for sherry
15 to 17% Fino
16 to 22% amontillado
17 to 22% oloroso/ Palo Cortado
15 to 22% medium dry
15.5 to 22% pale cream
Main soil type of Xerez
Albariza (white chalk)
name of Strait that Bridges Africa and Europe
Strait of Gibraltar
how did the term Sherry come about
Jerez de la frontera is “sherish” in Arabic
English call Sherry this
Sack
name some Sherry yeasts
Rouxii
montelenisis
Baticis
These yeast can withstand higher temperature
Aging requirement for Sherry
All wines must be age in Solera at minimum two years prior to release
Only these styles of Sherry are authorized for certified age designation
Amontillado
oloroso
Palo Cortado
PX vino dulce Natural
What is VOS
what is VORS
20 average age
30 average age
what is a sobretable?
The period of time a new wine spends before it goes in Solara usually 6 to 8 months
What is Mitad Y Mitad
Half and half
when they fortify they mix spirit with older wine first then into fresh sherry so it’s not too much
Dry sherry is this
5 to 45 g/L fortified with VDN
sweeter than manzanilla Or fino
Who produces La Cigarrera? What is it?
Ignacio Hidalgo
Manzanilla, Sanlucar de Barrameda
manzanilla can only be produced in this town
Sanlucar de Barrameda
some of the earliest sherry firms
Osbourne
Garvey
John Harvey (now Domecq)
three principal soils of Sherry
Albariza (limestone)
Barros (clay)
Arenas (sand)
Max yields for Sherry
Jerez Superior: 80 hl/ha
All other vineyards: 100 hl/ha
min RS for Pedro Ximenez VDN
212 g/l
Min RS for Dulce VDN
And Moscatel VDN in Sherry
160g/l
what is Amontillado
Mature Fino
oxidative aging follows biological aging
What is Palo Cortado
A fino, redirected toward oxidative aging during second classification
two types of fermentation in Sherry production
Tumultuous (first)
Lenta (second)
styles produced in Sherry
Vino generoso: dry and style max 4 g/L RS (fino, Amontillado, Palo Cortado, Oloroso)
Manzanilla Vino generoso: (fina, pasada, olorosa) aged
Vino Generoso de Licor: (Vino generoso blended with VDN)
Vino Dulce Natural: soleo grapes, sweet, fortified
Dulce: 160 g/l RS
Moscatel:160 g/l
PX: 212 g/l
what is Vino de Color
Non-alcoholic, cane sugar wine added to must after fermentation
Often added to cream sherry, to add sweetness and color
What is the term for aged Manzanilla
Pasada
What is “Pale Cream” sherry
Sherry deliberately robbed of color
Where is Pedro Ximenez Grown
Montila-Moriles DO
PX Producers
Alvear
Toro Albala
Perez Barquero
Romé is a red grape native to this DO in Andalucia
Sierras de Málaga DO
Can be blended with Cabernet Sauvignon, Merlot, Syrah, Tempranillo
Palomino in France is distilled into this
Armagnac
This town marks the marks the southeastern border of the roughly triangular region of sherry
Chiclana de la Frontera
Sherry is the product of two DO zones:
Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda.
he two DOs share an identical production zone and similar production guidelines, but the latter must be aged in the seaside town of Sanlúcar de Barrameda.
Which is warmer: Jerez de la Frontera or Sanlúcar de Barrameda.
summer average temperatures may be nearly 20° F higher in Jerez de la Frontera
These towns are at the center of Sherry production, and DO regulations require Sherry to be matured in and shipped from one of these three municipalities.
Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda
How does the levante influence Xerez?
The hot, dry levante wind intensifies the region’s heat blowing in from the east
The humid Atlantic poniente wind alternates with the levante, and promotes this
the growth of flor, a film-forming yeast necessary in the maturation of Sherry.
These Pagos are located in Jerez Superior (where 80% of vines are located in Jerez-Xeres-Sherry)
Macharnudo, Añina, and Carrascal.
Largest Pago in Jerez
Macharnudo, at over 2000 acres
95% of the vineyard acreage in Jerez
Palomino (fino is more prevalent, higher yields, more disease resistant)
Palomino de Jerez
These two grapes primarily used for sweetening sherry
Moscatel and Pedro Ximénez
Where in Xerez is Moscatel cultivated, for the most part?
Moscatel is mainly cultivated in the arenas soils near Chipiona
The Consejo Regulador allows this grape to be grown outside the Sherry Triangle due to diminished plantings
Pedro Ximénez grown in Montilla-Moriles DO
Mats on which Moscatel and PX go through soleo (sunning) for one to three weeks in sherry
esparto grass mats
Training method of sherry, how does it work?
vara y pulgar, in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)
Most Sherry harvest is in Late August and is this:
Machine harvested
Max yields sherry
Maximum yields are set at 80 hl/ha in Jerez Superior and 100 hl/ha elsewhere in the region.
Name for laborers in Xerez
pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles.
Max press yield for Palomino
maximum 70 liters of juice may be pressed from 100 kg of grapes
What is the must called in Sherry? What are the stages of pressing?
(mosto de yema) is divided into three stages of quality: the primera yema (free-run juice, accounting for 60-70% of the total mosto de yema), segunda yema (press wine), and mosto prensa (poorer quality press wine for distillation).
How are The free-run primera yema and pressed segunda yema fermented?
Separately
Palomino fino is notorious for this
oxidation, low acid
Must is acidified prior to fermentation
What did producers of Sherry traditionally add to Palomino to aid in clarification?
Traditionally, producers adhered yeso (plaster) to the grapes prior to pressing, which aided clarification and—when combined with cream of tartar—produced tartaric acid. Today, most producers add tartaric acid directly and utilize a system of racking (desfangado) to clarify the must before fermentation begins.
Today, how is most Sherry fermented?
most Sherry is fermented in temperature-controlled stainless steel tanks of 50,000 liter capacity.
Used to be fermented in 600L Butts of new American oak
Basewine for sherry is this % abv
The delicate base wine of 11-12.5%
barrels of sherry marked with a vertical slash are this:
palo: fortified to 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles
Sherry barrels marked with a circle are this:
gordura: fortified to 17-18%—a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries.
These conditions are necessary for the development of flor
Humid air carried on the poniente wind, a moderate temperature between 60°-70° F, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5% abv) are prerequisites for the development of flor.
Oloroso are produced from this pressing
the pressed segunda yema must.
Manzanilla and Fino are made from this pressing and this soil
albariza soils, and are produced from the primera yema,
Secondary classifications of wines marked “Palo” after going through sobretables
Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.
Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.
For every liter of wine drawn from the solera, this many may remain
two (formerly three) must remain
For VOS: 20 L must remain for every liter withdrawn
For VORS: 30 L must remain for every liter withdrawn
movements of wine in criadera (sherry solera levels) is called this:
trasiegos.
solera is named for this latin word
derived from the Latin solum, or “floor”
What does generoso mean in sherry?
dry wine directly from the solera
What is the cabeceo in sherry production?
The final blend is assembled on a small scale—often in a glass or test tube—and then applied proportionally to the wine at large. Basewine must be 17.5% abv. This is when sweetening agents may be used.
Sweetening agents for Sherry
dulce pasa (from sunned Palomino, most common)
dulce de almíbar (blend of invert sugar and Fino, is rare)
mistela produced from the must of sunned Moscatel or Pedro Ximénez grapes.
In Sherry, If Vino de Color (non alcoholic grape must to add sweetness and color) is reduced to one-third of its original volume, it is called:
If it is reduced to 1/5 of original volume it is called:
1/3, the syrup is called sancocho
1/5, the syrup is called arrope.
Styles of Generoso Liqueur wines produced by the cabeceo (blending process of sherry)
Pale Cream: a lighter, fresher style blended from Fino wines;
Cream: darker, denser product of blended Oloroso;
Dry, a paler style that actually contains a fair amount of sweetness
Medium: a rich amber Sherry that may include Amontillado in the blend.
Medium Sherries can have additional traditional terms, such as:
“Golden,” “Milk,” or “Brown.”
The term “almacenistas” has been trademarked by this producer
almacenistas would purchase young wines, age them, and sell the wines to shippers at proper maturity.
Lustau.
Like the Like the partidistas of Madeira
What is the term Vino Dulce Natural in sherry for Moscatel and Pedro Ximenez
wines produced solely from sunned grapes
the wines are fortified after a partial fermentation. Sugar content for both wines ranges from 180 to 500 grams per liter.
2000, the Consejo Regulador for Jerez created two new categories for Sherry Wines of Certified Age:
VOS and VORS. VOS—Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over 20 years. For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain. VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years. 30 liters must remain in the solera for every liter withdrawn.
Only these wines are considered for VOS and VORS sherry
Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration
If the Consejo Regulador decides a wine is VOS or VORS, does it apply to the entire solera?
No, Approval to use either label only applies to an individual lot of drawn wine, not the entire solera.
If the The Consejo Regulador denotes an indication of age of either 12 or 15 years for use on a label for sherry:
in such cases the certification applies to the entire solera, not just a particular lot of wine.
