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WSET D5 > Sherry > Flashcards

Sherry Flashcards

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1
Q

Almacenista

A

Bodegas that warehouse soleras

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2
Q

Climate of Jerez

A
  • Hot Mediterranean, with Atlantic influence
  • Hot dry summers
  • Mild rainy winters
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3
Q

Poniente

A
  • A cooling humid breeze brought by the Atlantic
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4
Q

Levante

A
  • Hot drying wind from north Africa
  • Make grapes transpire faster
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5
Q

Primary goal for making the base wine for (dry) Sherry

A

Making a blanc canvas to take on flavours during the maturation process

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6
Q

Two zones of production in Jerez

A
  1. Jerez Superior - with better vineyard sites with albariza soil; 90% Jerez’s plantings are found here
  2. Jerez Zona - with
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7
Q

Pagos

A
  • Smaller areas of vineyards thought to have unique characters
  • Can legally name the pago on the label
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8
Q

Albariza

A
  • Soil unique to Jerez
  • Mixture of limestone, silica and clay
  • Effective at retaining and gradually release water
  • Forms a crust when dry, further protecting evaporation
  • Making high density planting and yields possible in Jerez (avg 70 hL/ha)
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9
Q

Barros

A

Soil type in Jerez; has higher clay content

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10
Q

Arenas

A

Sand soil in Jerez

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11
Q

Three types of soils in Jerez

A
  1. Albariza - white limestone, silica and clay soil
  2. Barros - similar to Albariza but with more clay
  3. Arenas - sandy soil
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12
Q

Three grape types used in Sherry

A
  1. Palamino, aka Palomino Fino or Listan - 99% planting
  2. Moscatel, aka Muscat of Alexandria in France, or Moscatel de Chipiona - good on arenas soils
  3. Pedro Ximenez - neutral; 1% of Sherry production by volume
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13
Q

Max yield allowed in Jerez and the reality

A

Capped at 80 hL/ha and 60-70 hL/ha

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14
Q

Hazards in Jerez

A
  • Drought
  • Grape moth
  • High lime content causing chlorosis
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15
Q

Harvest time in Jerez for Palomino

A
  • First week of August usually
  • As soon as 12% potential abv is reached
  • Total acidity should be around 5 g/L with pH of 3.3-3.5
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16
Q

Skin contact is ______ for Sherry making.

A

Skin contact not desirable, especially for biologically aged wines - phenolic compounds can restrict the growth of flor yeast

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17
Q

Three fractions of must in Jerez

A

Free run - lightly pressed / primera yema - hard presses

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18
Q

Oloroso wines tend to be made using ______ press.

A

Later and harder pressings

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19
Q

Albariza soil is dusty. Therefore ______ is necessary before fermentation.

A

Clarification is necessary before fermentation can start

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20
Q

Three methods of clarifying must to make Sherry

A
  1. Cold settling
  2. Centrifugation
  3. Flotation
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21
Q

Most producers use ______ yeast when making Sherry.

A

Cultured yeast - for that blank canvas

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22
Q

Fermentation temperature for Sherry is _____ °C, for a reliable ferment to dryness.

A

22-26 °C

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23
Q

Malolactic conversion is ____ as acidity is already low and buttery flavours are not wanted.

A

Malolactic conversion is prevented

24
Q

First Classifcation

A
  • After fermentation, each batch of base wine will be tasted and sent for analysis for the First Classification, where the winemaker decide on how to age them, ie biologically or oxidatively.
  • Fortification takes place after this
25
Q

Wines destined for biological ageing will be fortified to ______ % abv.

A

15-15.5% abv for the optimal growth condition for flor

26
Q

Wines destined for oxidative ageing will be fortified to _______ % abv.

A

17% abv so that floor can’t grow

27
Q

A neutral grape spirit of _____% abv is used to fortify Sherry.

A

95% abv

28
Q

Sobretablas

A

The stage after fermentation and entering into the Solera system

29
Q

Second Classification

A
  • Months after the First Fermentation
  • Wines will be tasted and sent for analysis again
  • Those for Fino and Manzanilla will have flor growing on them already
30
Q

Maturation for Sherry must take place in one of three municipalities

A
  1. Jerez de la Frontera
  2. El Puero de Santa Maria
  3. Sanlucar de Barrameda
    Together they are called Zona de Crianza
    * Moscatel can be matured inChipiona and Chiclana de Frontera
31
Q

Butts

A

600L old wood vessels used to mature Sherry

32
Q

Historically, oak used for butt tend to be from….

A

America - brought back by the Spanish conquest

33
Q

Bodegas have _____ ceilings and ______ walls to keep temeerature constant.

A

High ceilings & thick walls

34
Q

Solera is a _______ blending system

A

Fractional blending system

35
Q

Components of the solera system from top to bottom

A

Solera
1st criadera
2nd criadera
(Sobretablas)

36
Q

No more than _____ % can be take from each barrel in the solera system

A

No more than 40%

37
Q

Flor is comprised of four strains of….

A

Saccharomyces cerevisiae

38
Q

Ideal growing environment for the flor

A
  1. No more than 16% abv
  2. Plenty of oxygen - don’t fill up and don’t seal the bungs!
  3. 16 -20°C
  4. Moisture level above 65%
39
Q

Flor consumes ______ and release _______.

A

Alcohol -> Acetaldehyde

40
Q

Some common aromas attributed to acetaldehyde

A
  • Apple skin
  • Bruised apple
  • Olive brine
  • Nail polish
41
Q

Flor also eats ______ to give the wine a ______ body.

A

Eats glycerol to give a lighter body

42
Q

In oxidative ageing, and estimate of _____% of volume is lost every year.

A

3-5% of wine will be transpired

43
Q

As wine ages oxidatively, components in wine also increase

A
  1. Glycerol - fuller rounder body
  2. Flavors
  3. Alcohol level
  4. Depth of colour - lemon to gold, amber then brown
44
Q

Finishing of most Sherries include….

A
  1. Tartrate stabilisation via contact
  2. Fining
  3. Filter - unless en rama
45
Q

Manzanilla’s flor is thicker and results in a wine _______ and ________ than Finos.

A

Lighter and fresher

46
Q

Maxium RS for dry sherries

A

5 g/L

47
Q

Manzanilla Pasada

A

Manzanilla that underwent a short period of oxidative ageing

48
Q

Naturally sweet sherries are laid out to dry in the sun ______ weeks

A

2-3 weeks, developing a raisin flavour

49
Q

Fermentation for PX and Moscatel naturally stops at _____ % abv.

A

4-6% abv, because it’s too sweet!

50
Q

VOS

A

Vinum Optimum Signatum / Very Old Sherry - 20+ yo

51
Q

VORS

A

Vinum Optimum Rare Signatum / Very Old Rare Sherr - 30+ yo

52
Q

Three types of Bodegas in Jerez

A
  1. Bodegas de la Zona d Produccion / Production Bodega
  2. Bodegas de Crianza y Almacenado / Ageing and Storage Bodega
  3. Bodegas de Crianza y Expedicion / Ageing and Shipping Bodega
53
Q

Cultivated land ownership by type in Jerez

A

40% Members of coops
28% Independent grower
22% Shippers, eg. Gonzales Byass, Barbadillo and the Estevez Group

54
Q

Production Bodegas

A
  • Press grapes & ferment into base wine
  • Usually coops themselves
  • May or may not sell their wines
55
Q

Ageing and Storage Bodegas

A

Or just Almacenistas, must be within the Zona de Crianza

56
Q

Ageing and Shipping Bodega

A
  • Permitted to export or sell DO wines
  • Can mature and well wines
  • Must be within Zona de Crianza

WSET D5 (5 decks)

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