Sherry

Question 1

What is the name of the region for Sherry production, and what is its climate?

Answer 1

Jerez, Andalucia. It is the most southerly wine producing region in Europe, making it a Hot/Mediterranean climate (300 days of sunshine a year!).

Question 2

What are the key 3 grape varieties for Sherry production?

Answer 2

Palomino 99%, Pedro Ximenez and Moscatel

Question 3

What style of wine is made with Flor?

Answer 3

Biologically aged wines: Fino and Manzanilla

Question 4

What conditions are needed for the growth of Flor?

Answer 4

Temperature (around 30 degrees), humidity 65%, Oxygen/Aeration and ABV < 16%.

Question 5

What is the name of the process when flor dies, and dead yeast cells provide flavours of nuts, savoury notes and texture?

Answer 5

Autolysis

Question 6

If flor isn’t present, then oxidisation will occur. Name the styles of sherry produced oxidatively, and the characteristics of oxidative sherry making.

Answer 6

Olorosso and Palo Cortado. Around 5% of liquid is lost from the barrels due to water evaporation, consequently alcohol levels increase slightly. Colour over time goes from lemon, to gold, to amber to brown. Flavours of caramel and nuts develop. Fuller bodied due to glycerol compared to biological wines.

Question 7

What is the best soil type for Sherry production and why?

Answer 7

Albariza. Chalky soils composed of limestone, clay and silica. Reflects light onto vines. Clay holds water well for hot summers (good for yeilds). Upper layer forms a crust and prevents evaporation.