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CMS Fortified, Sake, Spirits > Sherry > Flashcards

Sherry Flashcards

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1
Q

What are the 9 towns of sherry production?

A 
Lebrija
Trebujena 
Sanlúcar de Barrameda
Chipiona 
Rota 
Jerez de la Frontera
El Puerto de Santa Maria
Puerto Real
Chiclana de la Frontera
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2
Q

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

A

Lebrija, in Seville

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3
Q

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

A

Poniente

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4
Q

Where do you find the greatest concentration of Albariza soil?

A

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

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5
Q

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

A

80.00%

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6
Q

What is the largest pago in Jerez?

A

Marchanudo

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7
Q

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

A

95% of acreage.

Palomino Fino, Palomino de Jerez

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8
Q

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

A

Chipiona

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9
Q

Which varieties typically submit to soleo?

A

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

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10
Q

What is the traditional method of training in Jerez?

A

Vara y Pulgar (stick and thumb)

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11
Q

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

A

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

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12
Q

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

A

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

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13
Q

What is the name for grape must in Jerez?

A

Mosto de Yema

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14
Q

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

A

Free-run juice, comprising 60-70% of the total

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15
Q

What is segunda yema?

A

Press wine

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16
Q

What is Mosto Presna

A

Poor-quality press wine, used for distillate

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17
Q

T/F: The Primera Yema and Segunda Yema are fortified together

A

FALSE

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18
Q

What must happen to Palomino grapes before fermentation?

A

Acidification and Sulfuring

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19
Q

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

A

By adding plaster and cream of tartar (which produces tartaric acid).

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20
Q

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

A

Adding tartaric acid, and racking before fermentation.

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21
Q

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

A

600L American Oak Butts; nowadays, most producers use stainless steel

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22
Q

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

A

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.

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23
Q

What is the name for Jerez’s system of racking?

A

Desfangado

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24
Q

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

A

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

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25
Q

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

A

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

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26
Q

What is necessary to encourage the growth of flor?

A

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

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27
Q

What abv are gordura wines fortified to?

A

17-18%

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28
Q

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

A

The Primera Yema, from grapes grown on finer albariza soils.

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29
Q

Wines destined for oxidative aging are primarily sourced from what pressing?

A

The Segunda Yema.

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30
Q

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

A

Sobretablas: a period of six months to a year where the wine is monitored and classified for a second time.

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31
Q

What container is used for sobretablas?

A

Used 600L American Oak butts.

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32
Q

What does Palma indicate?

A

A fine, delicate sherry with flourishing flor, which will continue to develop as a fino style.

33
Q

What does Palma Cortada indicate?

A

A more robust sherry with flourishing flor, which may emerge as amontillado.

34
Q

What does Palo Cortado indicate?

A

A richly styled sherry with still-present flor. After sobretablas, the wine will be fortified to 17-18%, and will age oxidatively from then on.

35
Q

What does Raya indicate?

A

A quality sherry that is not sustaining flor, which will be fortified further and made into oloroso.

36
Q

What does Dos Rayas indicate?

A

A rough or coarse sherry that is not sustaining flor, characterized by high levels of VA. The wine will either be blended and sweetened for low-quality sherry, or become sherry vinegar.

37
Q

What is the minimum solera aging for sherry as of 2010? What was the previous minimum?

A

2 years as of 2010; previously 3 years.

38
Q

What is the term for movement of wine in the solera?

A

Trasiegos

39
Q

For every liter of wine drawn from the solera, how many must remain?

A

Two; previously the ratio was 1:3.

40
Q

The solera system is integral to what type of aging?

A

Biological

41
Q

Most sherries are totally dry in character. What is the name for this style of wine?

A

Generoso

42
Q

What characterizes Fino sherry?

A

Light, delicate; almond-toned and salty. Final abv 15-17%

43
Q

What characterizes Amontillado sherry?

A

Robust, hazelnut characters and slightly higher alcohol, with deep flavor and color. Final abv 16-22%.

44
Q

What is Fino-Amontillado sherry?

A

The intermediate stage between Fino and Amontillado, where the sherry has lost its flor, and begins to age oxidatively.

45
Q

What characterizes Oloroso?

A

Spicy, walnut tones and smooth, rich mouthfeel. Final abv 17-22%.

46
Q

What characterizes Palo Cortado?

A

The richness and body of Oloroso, with the delicate bouquet of Amontillado.

47
Q

What is Manzanilla Pasada?

A

Manzanilla that has lost its flor and is showing some oxidative characters. Similar to Fino-Amontillado.

48
Q

Which moves through the solera faster: Fino, or Manzanilla?

A

Manzanilla

49
Q

What is used for fortification in sherry?

A

Mitad y Mitad: a mix of grape spirit and mature sherry.

50
Q

What is the name for the process of blending and sweeting sherry?

A

Cabaceo

51
Q

What is Dulce Pasa?

A

Mistela produced from sunned Palomino, used for sweetening Generoso Liqueur Sherry

52
Q

What is Dulce de Almibar?

A

A blend of invert sugar and fino; very rare.

53
Q

What is Vino de Color?

A

A blend of boiled, reduced syrup and fresh must.

54
Q

If Vino de Color is reduced to 1/3 the original size, what is it called?

A

Sancocho

55
Q

If Vino de Color is reduced to 1/5 it’s original size, what is it called?

A

Arrope

56
Q

What are the Generoso Liqueur sherry types?

A

Pale Cream: lighter and fresher, from Fino wines (45-115 g/l RS, 15.5-22%)
Cream: darker and denser, from Oloroso (115-140 g/l RS, 15.5-22%)
Dry: a paler style, still with RS (5-45 g/l RS (15-22%)
Medium: rich amber sherry, sometimes from Amontillado (5-115 g/l RS, 15-22%)

57
Q

What additional terms are permitted for Medium Sherry?

A

Golden, Milk, Brown

58
Q

What is an almacenista?

A

One who purchases young wines and matures them, then sells them to shippers at full maturity.

59
Q

What is the Portuguese equivalent of almacenistas?

A

Partidistas (Madeira)

60
Q

Which major sherry house has trademarked the term Almacenista?

A

Lustau

61
Q

What is the term for wines produced solely from sunned PX and Moscatel?

A

Vino Dulce Natural (still fortified, like the French VDN)

62
Q

What does VOS indicate with regards to sherry?

A

Vinum Optimum Signatum: Solera wines with an average age of over 20 years.

63
Q

For every liter drawn from a VOS solera, how many must remain?

A

20

64
Q

What does VORS indicate with regards to sherry?

A

Vinum Optimum Rare Sigantum: Solera wines with an average age of over 30 years.

65
Q

For every liter drawn from a VORS solera, how many must remain?

A

30

66
Q

What styles are eligible for VOS/VORS?

A

Amontillado, Oloroso, PX, Palo Cortado

67
Q

Approval for VOS/VORS applies to the individual lot of drawn wine, or the whole solera?

A

The individual lot.

68
Q

Certification of age (either 12 or 15) for use on a label applies to the individual lot of drawn wine, or the entire solera?

A

The entire solera

69
Q

What is the traditional sherry glass?

A

Copita

70
Q

Name three major sherry pagos.

A

Jerez de la Frontera:
Macharnudo
Añina
Carrascal

Sanlucar de Barrameda
Callejuela
El Maestre
Miraflores

El Puerto de Santa Maria
Los Tercios

71
Q

Who produces Innocente, and from where? What parallel solera produces Amontillado? How long do these wines age?

A

Valdespino, from Macharndo Alto
Tio Diego is the Amontillado Solera
Innocente spends 10 years under flor; 12 for Tio Diego, followed by 5-6 years oxidatively.

72
Q

Name three VORS wines from Valdespino

A 
Cardenal Palo Cortado
Coliseo Amontillado
Su Majestad Oloroso
Niños PX
Toneles Moscatel
73
Q

Who produces the La Bota series?

A

Equipos Navazos

Focus is vineyard and cask selection, not house style.

74
Q

Where is Antonio Barbadillo? What is he most famous for?

A

Sanlucar de Barrameda
In 1827, first to name a wine Manzanilla (branded Divina Pastora) and release it in bottle, under the Bodegas El Toro label.
More contemporarily, En Rama releases.

75
Q

What does En Rama indicate?

A

Sherry bottled without the typical hard filtering; applies only to biologically aged styles.

76
Q

What are Barbadillo’s vineyards?

A

Gilbalbín

Santa Lucía

77
Q

Name three sherry houses owned by Grupo Estevez?

A

Valdespino
La Guita
Marqués de Real Tesoro

78
Q

Who produces Tio Pepe?

A

Gonzales Byass

Fino. First vintage 1849

CMS Fortified, Sake, Spirits (15 decks)

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