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Sherry Flashcards

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1
Q

Sherry Consejo Regulador founded when?

A

1933

In response to poor quality “Sherries” from around the world.

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2
Q

Ruiz Mateos SA aka Rumasa

A 
Major player in Sherry for a long time
Started as almacenista
Started to ship its own Sherry 1959
Supplied Harveys Bristol cream
Business empire: bodegas, hotels, banks
1970s: dominate industry, drive down prices
Negative impact on industry overall
Nationalsied 1983
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3
Q

Latitude of Jerez?

A

Low latitude

36 degrees

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4
Q

Sherry climate

A

Hot Mediterranean

nb it’s on the Atlantic

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5
Q

Poniente

A

Cool, damp wind from the Atlantic = humid influence in summer

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6
Q

Levante

A

Hot drying wind from Africa
Makes climate arid
Grapes transpire more quickly = concentrating sugars
Too much sugar a problem in fermenting to dryness

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7
Q

Sherry has high or low number of sunlight hours

A

High
Lots of cloud-free days
W/o sufficient shading = grapes can sunburn

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8
Q

How many hectares under vine for Zona de Produccion de Jerez?

A

7,000ha

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9
Q

Zona de Produccion can make grapes for which two DOs?

A

DO Jerez-Xeres-Sherry

DO Manzanilla - Sanlucar de Barrameda

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10
Q

One exception to Zona de Produccion?

A

PX grown around Montilla, in mountains above Malaga (outside Zona de Produccion but matured in Zona de Crianza) so can use DO Sherry

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11
Q

Two parts of Zona de Produccion?

A

Jerez Superior

Jerez Zona

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12
Q

Which is better, Jerez Superior or Jerez Zona?

A

Jerez Superior
All on albariza soil
Accounts for 90% of plantings

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13
Q

Pagos

A

Smaller delimited areas of Sherrry vineayrds

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14
Q

Albariza

A

key soil type in Sherry. mix of limestone, silica and clay

Clay = retain and gradually release water from winter rainfall = vital in such a dry region

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15
Q

What does Albariza forming crust do?

A

Helps reduce evaporation from the soil surface

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16
Q

Why are higher planting densities possible in Jerez?

A

Albariza soils retain water well

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17
Q

Why are high yields possible in Jerez?

A

Sherry grapes don’t need same level of concentration of flavour as grapes for unfortified wines = most flavour comes from maturation

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18
Q

Light colour of albariza soil has what advantage?

A

Reflects light back to vine canopy = aids ripening

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19
Q

Types of soil other than albariza?

A

Barros (more clay)

Arenas (sandy)

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20
Q

Palomino aka

A

Palomino Fino

Listan

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21
Q

Palomino characteristics (grape)

A 
Mid to late ripen
Suits dry, sunny weather
Large yields
Loses acidity quickly near maturity
Netural aromas
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22
Q

Moscatel in Sherry is which type?

A

Muscat of Alexandria

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23
Q

Where is Moscatel grown?

A

Chipiona

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24
Q

Moscatel characteristics (grape)

A

Aromatic (grape, blossom)

Grown on sandy arenas soils

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25
Q

Where do PX flavours come from?

A

Neutral variety

Flavours from drying and maturing processes

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26
Q

Vara y pulgar

A

This WAS the principal training system (form of replacement cane)
Now more and more cordon trained and spur pruned (better for mechanisation)

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27
Q

Why is VSP trellising good in Sherry?

A

Ensures canopy remains open, easy for machine. BUT some shading is needed to prevent sunburn

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28
Q

Max yields in Sherry

A

80hl/ha

Rare. usually closer to 60-70hl/ha

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29
Q

Gradient for slopes in Sherry

A

Gentle

10-15%

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30
Q

Aserpia

A

System of troughs or gullies down each row of vines to catch winter rains
Otherwise rainwater would flow down sloped vineyards (not penetrate soil)

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31
Q

Most used rootstocks Sherry

A

333EM
41-B
13-5 EVEX
(hybrids of v. vinifera and v. berlandieri)

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32
Q

13-5 EVEX

A 
Rootstock
Hybrid vinifera and berlandieri
Developed by local research station
Most successful so far
Tolerant of limestone (prevent chlorosis)
Tolerant of drought
Good yields
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33
Q

Diseases a problem in Jerez?

A

Generally not
Hot dry growing season

Sometimes mildew in spring (warm humid weather after rain)

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34
Q

Where mildew occurs in Sherry how is it treated?

A

Systemic fungicides

VSP training helps promote air flow

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35
Q

What pest in Sherry?

A

European grapevine moth

use sexual confusion/pheromones against it

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36
Q

When/where does harvest start?

A

First week of august

More inland vineyards

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37
Q

Where/when does harvest finish?

A

Second week of september

Cooler coastal plots

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38
Q

Why harvest early in Sherry?

A

Harvest early as possible to avoid autumn rain

Rot undersirable, particularly for bio aged wines

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39
Q

Grapes picked at what % potential alc?

A

12%

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40
Q

Acidification needed?

A

Yes, sometimes
Palomino loses acidity quickly
Acidify if levels fall below 5g/L

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41
Q

PX and Moscatel harvested later. T/F

A

True

Want more sugar in grapes, makes drying process easier and quicker

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42
Q

Picking by hand or machine?

A

Both

60% by machine, mostly at night or early morning = temperatures coolest = reduce oxidation and microbial spoilage

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43
Q

Skin contact in Sherry?

A

No, particularly not for bio aged wines. Phenolic compounds can restrict flor

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44
Q

Lightest first pressings called what

A

Primera yema

Bio aged styles

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45
Q

Second pressing called what

A

Seconda yema
Oloroso
Extracted later with more pressure
Higher phenolics = flor struggles to develop

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46
Q

Final press fractions of Sherry used for what?

A

Other products

Wine for seasoning abrrels

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47
Q

Clarifying the must in Sherry

A

Before fermentation, either by cold settling, centrifugation or flotation
Albariza is dusty = need to remove particles

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48
Q

Cultured or ambient yeast?

A

Cultured

49
Q

Fermentation temp for Palomino sherry?

A

22-26C

Aromas come from maturation so no need to preserve fruit etc

50
Q

MLF in Sherry?

A

Prevented

Acidity already low; buttery flavours not wanted

51
Q

How is MLF prevented?

A

Chill the must

Don’t use SO2 = would impact flor development

52
Q

Fortifiying liquid

A

95% abv grape spirit, neutral

53
Q

Wine for bio aged sherry fermetned to what %

A

15-15.5%

allow flor to develop

54
Q

Wine for oxidative aged sherry fermented to what %

A

17%

flor can’t develop

55
Q

Sobretablas

A

Waiting room/holding pen before solera system

56
Q

Three municipalities for Sherry maturation?

A

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda
(together: Zona de Crianza)

exception: Moscatel matured in Chipiona and Chiclana de Frontera

57
Q

Maturation for DO Manzanilla-Sanlucar de Barrameda must take place in what municipality?

A

Sanlucar de Barrameda

58
Q

Most widely used maturation vessel for Sherry?

A 
600L butt
Old wood
American oak
Historical reasons and cheaper than French
Don't contribute flavours
59
Q

What aspects of bodega architecture mean air conditioning not needed?

A

Thick walls = constant temperature
Tall buildings, high ceilings = warm air rises away from barrels
Small windows near roof = allow coop, damp south weterly winds from Atlantic = lower temp, increase humidity
Window blinds are thin = diffuse sunlight, prevent dust and insects
Floors made of earth = wetted in summer to lower temperatures, raise humidity

60
Q

Why are temperature and humidity important for bodega?

A

For growth and maintenace of flor

variation throughout year so flor can’t necessarily be maintained throughout the year

61
Q

Define solera system

A

A method of fractional blending used to maintain consistency and quality yea rafte ryear

62
Q

What are the sections of barrels in a solera system called?

A

Criadera

63
Q

Name of oldest criadera in a solera system?

A

The solera

next oldest is 1st criadera

64
Q

No more than what % of wine from one solera system removed for blending & bottling each calendar year?

A

max 40%

solera always maintains most of its wine

65
Q

Any wine released and bottled for sale must be at least how old?

A

Two years

66
Q

What is flora made of?

A

Four strains of Saccharomyces cerevisiae (yeasts)

Found on skins of grapes from jerez, and in bodega

67
Q

Max % for flor to develop?

A

15.5%

68
Q

What would adding SO2 to bio-ageing Sherry do to flor?

A

Inhibit it

69
Q

Why are bio-ageing Sherry butts left 85-90% full with bung loosely inserted?

A

Keep flor in contact with oxygen

70
Q

What conditions does flor need?

A

Max 15.5% alcohol
Oxygen
Warehouse temperature 16-20C
Humidity above 65%

71
Q

What influences does flor have on wine?

A

Protects it from oxidation = stay pale lemon colour
Consumes alcohol and releases acetaldehyde = apple/brused apple, hay, chamomile, bitter
Consumes glycerol = lighter body and drier, more bitter taste
Reduces acetic acid levels

72
Q

Is flor uniform everywhere?

A

No. Variation of strain prevalence from one bodega to next or one solera to next = different amounts of alcohol consumed, acetaldehyde produced etc

73
Q

Autolysis in bio aged sherry?

A

Flor yeast reproduce and die. Dead cells fall to bottom; autolysis takes place = savoury, nutty flavours, enhanced texture

74
Q

Benefit to bottling and selling small lots of Sherry throughout the year?

A

Keep it as fresh as poss at point of sale ie not sitting in a warehouse for long time

75
Q

Oxidative ageing effects

A

Lemon to gold, amber, then brown
Increase alcohol slightly (evaporation)
Concentrate elements of wine (glycerol gives full round body)
Aromas of caramel and nuts

76
Q

Does evaporation happen in bio ageing as well as oxidative?

A

Yes but consumption of alcohol by flor is more significant, so alcohol levels decrease rather than increase

77
Q

Why is filtration needed in bio Sherry?

A

Remove flor yeast = otherwise could develop in bottle

78
Q

Dry Sherry max RS

A

5g/L

79
Q

Fino and Manzanilla style

A 
100% bio aged
Pale lemon
Dry
Light-med body
Lowa cid
Low alc
Acetaldehyde, bread dugh, almonds
80
Q

Manzanilla de Sanlucar de Barrameda

A

Wines matured in municipality of Sanlucar de Barrameda
Coastal town = maritime climate, not such extreme summers and winters
Ideal for flor growth (thicker flor here)

81
Q

Manzanillas taste lighter and fresher than Finos. Why?

A

Greater protection from oxygen, lower levels of acetaldehyde.
Different strains of flor

82
Q

Manzanilla Pasada

A

Manzanilla with a short period of oxidative ageing
Flor may be left to die naturally by not refreshing barrels
Then into a Manzanilla Pasada solera

83
Q

Amontillado

A

Attributes of bio and oxi

Start as fino, re-fortified to 17% (kill flor), matured oxidatively in Amontillado solera

84
Q

Inexpensive Amontillado made how

A

Use young bio-aged wines (youngest criaderas in a fino solera) then blended into Amontillado solera for a short time

85
Q

Expensive Amontillado made how

A

Matured for longer, more complex

86
Q

Palo Cortado

A

Difficult to define
aromas similar to Amontillado, palate similar to Oloroso
Under 5g/L
17-22%abv
Once these conditions are met, no stipulations on winemaking/maturation

87
Q

Palo Cortado commonly made how

A

Spend a few years in fino solera
Put into a Palo Cortado solera
Usually picked as Second Classification as less delicate, more complex and less able to support flor

88
Q

Palo Cortado vs Amontillado

A

PC generally less time bio ageing (acetaldehyde present but less prominent)
PC has higher glycerol, concentration = fuller body

89
Q

Oloroso

A

Oxdiative
Fermented then fortified to 17% = no flor
Brown colour
Tertiary oxi aromas toffee walnut

90
Q

En Rama

A

No legal definition
Straight from barrel, generally
No fining or filtration (or light fining/filter for export)
Fino En Rama most common

91
Q

Naturally sweet Sherry made how

A

Leave grapes out to dry in sun for 2-3 weeks
Water evaporates, concentrating sugar
Raisin aromas develop
Ferment stops naturally around 4-6% (high sugar levels)
Fortified to 15-16%
Matured oxidatively = evaporation causes sugar and flavours to concentrate more

92
Q

Minimum RS for PX

A

212 g/L

common to reach 450-550g/L

93
Q

PX style

A

Full bodied (syrupy)
Lowa cid
Pronounced raisin, molasses, liquorice

94
Q

Single varietal Msocatel

A

Less common
160g/L min RS
325-375g/L more common

95
Q

Inexpensive sweetened Sherry: at what point are they sweeetened?

A

Just prior to bottling

Relatively young vines

96
Q

Pale Cream

A

Biological ageing period prior to sweetening
RCGM added - no colour or flavour (ie PALE)
Subtle flor character
Medium sweet to sweet

97
Q

Medium and Cream Sherry

A

Medium: both bio and oxi characteristics
Cream: oxidative characters only

Both blended with PX

98
Q

Sweetness level for Medium and Cream Sherry

A

Medium: off-dry to sweet
Cream: always sweet

99
Q

VOS

A

Very Old Sherry
Vinum Optimum Signatum
avg 20 yo

100
Q

VORS

A

Very Old Rare Sherry
Vinum Optimum Rare Signatum
avg 30yo

101
Q

VOS (20yo) and VORS (30yo) are checked for age how?

A

Carbon-14 testing in a lab

102
Q

VOS and VORS sometimes sweetened. Why?

A

Sweeteened by blending a little PX to balance astringency (can’t judge the original dry flavours)

103
Q

Which Sherry types can be VOS and VORS?

A

Amontillado
Palo Cortado
Oloroso
PX

104
Q

Other age designations for SHerry (ie not VOS and VORS)

A

12- and 15-year-old

105
Q

Land under vine for Sherry Zona de Produccion

A

6,989ha

106
Q

Average vineyard holdings in Sherry

A

Small

3ha

107
Q

What % of vineyards owned by co-op members?

A

Over 40%

108
Q

Examples of shippers that own vineyards

A

Gonzalez Byass
Barbadillo
Estevez Group

109
Q

Three categories of company in Sherry?

A

Bodegas de la Zona de Produccion (Production Bodega)
Bodegas de Crianza y Almacenado (Ageing and storage bodega)
Bodegas de Crianza y Expedicion (Ageing and shipping)

110
Q

Bodegas de la Zona de Produccion

A

Usually large co-op
Press grapes, ferment base wine
Must be in production zone but no zona de crianza
Cant label their own wine as Sherry or Manzanilalla DO

111
Q

Bodegas de Crianza y Almacenado

A 
Ageing and storage bodegas
almacenista
They mature wines
Located in zona de crianza
Wines must be sold to Bodegas de Crianza y Expedicion
112
Q

Bodegas de Crianza y Expedicion

A

Shippers
Only group permitted to sell DO Jerez or DO Manzanilla
Must be in Zona de Crianza

113
Q

Which shipper has an almacenista range?

A

Lustau

114
Q

Consejo did what in 1996?

A

Lowered the minimum stockholing for shippers from 12,500hl to 500hl.
Larger almacenistas became shippers
Could market their own wines i.e. El Maestro Sierra and Bodegas Tradicion

115
Q

General trend for Sherry sales

A

downward trend
peak in 1970s: 150million litres per year
2016: 34 million litres

116
Q

Sales trend for sweetened Sherry?

A

Dramatic decline

Cream was biggest category, but dropped from 12.5m litres in 2006 to 7.4m litres in 2016

117
Q

Biggest market for Sherry

A 
Spain
12m litres (1/3 of total sales)
118
Q

Largest export market for Sherry

A

UK (mostly sweetened)
Holland
Germany
USA

diploma rough (18 decks)

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