Sherry Flashcards
What is the “Sherry Triangle”?
Center of the Sherry industry formed by the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.
What is the primary/secondary grapes used in production
Palomino (primary), PX, and Moscatel (aka Muscat of Alexandria)
What are the three soil types in the Jerez region and which grape is suited to each?
Albariza (Palomino), Barro (PX), and Arena (Moscatel)
What are the two basic styles of sherry?
Fino (biological aging/use of flor) and Oloroso (high alcohol/no flor). Both are fermented dry before aging/blending (note* not all styles of Sherry are fermented dry)
What process is responsible for Sweet Sherry and which grapes are used?
“Soleo”, which involves letting fully ripe grapes dry in the sun. PX and Moscatel grapes are used.
Which Sherry designations recognize exceptionally old and rare wines.
“vinos con indicación de edad” (Sherries with an age indication); aged 12 - 15 years
“vinos de vejez calificada” (Sherries of certified old age), which consists of two levels:
“Vinum optimum signatum” (VOS/very old Sherry): minimum of 20 years of solera aging
“Vinum optimum rare signatum” (VORS/very old rare Sherry): minimum of 30 years of solera aging
What is unfiltered Sherry known as?
En Rama
What is cream sherry
A sweetened oloroso-style sherry using a variety of sherries
What accounts for the light body and pale color of fino Sherry?
FLOR YEAST, which multiplies until it becomes a thick, protective blanket on top of the maturing wine, protecting the wine from oxidation and preventing it from darkening in color.
Flor survives in the presence of oxygen by consuming any remaining sugars and glycerol in the wine, as well as a small amount of alcohol. As a result, these are lighter-bodied wines than those that have not been aged in the presence of flor. The flor also feeds on acetic acid, thereby lowering acid levels in the wine. When all of the sugar is consumed, flor use oxygen from the atmosphere. In the process, the flor produces chemicals such as acetaldehyde that create a characteristic “flor aroma” often described as “nutty” or “bruised apple.”
How much wine is removed from a solera system each year/
A maximum of 40%
What is “running the scales”?
topping up each row of “butts” with wine from the next (younger) row above it. Also known as a fractional blending system. Because no barrel is ever completely emptied, it ensures that the average age of the solera continues to grow.
What is the minimum amount of time fino sherries must remain under flor?
two years
The Montilla-Moriles DO is known for what grape?
Pedro Ximinez, which accounts for 70% of plantings in the DO
