Sherry

Question 1

What sherries are biologically aged?

Answer 1

Fino and Manzanilla

Question 2

What does biologically aged mean?

Answer 2

Wines are aged under a protective layer of flor yeast, protects from oxidation.

Question 3

What flavour is contributed by the flor and why?

Answer 3

Apple, hay, cinnamon, dough and nuts. High levels of acetaldehyde.

Question 4

Which sherry is purely oxidative aged?

Answer 4

Oloroso

Question 5

How is oxidative sherry aged to increase oxygen exposure?

Answer 5

In smaller barrels.

Question 6

Describe the climate of Sherry?

Answer 6

Hot, Mediterranean with some atlantic influence.
Hot summers and mild, wet winters.

Question 7

What are the risks of the climate in Sherry?

Answer 7

Sunburn on grapes if not properly shaded.

Question 8

What two winds regulate the temperature in Sherry?

Answer 8

Levante (warm and dry)
Poniente (fresh and humid)

Question 9

Aspect of vineyards in Sherry?

Answer 9

Gently sloping

Question 10

3 soil types in Sherry?

Answer 10

Albariza (limestone, silica and clay)
Arenas (sand)
Barros (higher clay content)

Question 11

Three currently permitted grape varieties?

Answer 11

Palomino 97%
PX 1.5%
Moscatel 1.5%

Question 12

Maximum abv for biological ageing?

Answer 12

15.5%

Question 13

What impact does the flor have on wine?

Answer 13

Protects from oxidation
Consumes alcohol
Releases acetaldehyde
Reduces VA
Consumes glycerol-lighter body

Question 14

How is pale cream sweetened?

Answer 14

RCGM

Question 15

How is cream and medium sweetened?

Answer 15

Addition of PX/Moscatel

Question 16

Where does ageing take place for Manzanilla?

Answer 16

San Lucar de Barrameda

Question 17

Key points of Fino Sherry?

Answer 17

Aged under flor
Very dry
Light to medium bodied
Low acidity
Low alcohol 15-17%
ACETALDEHYDE

Question 18

Amontillado?

Answer 18

Has attributes of biological and oxidative ageing.
Starts off in Fino solera then drawn off into Amontillado.
Amber/Brown
16-22%

Question 19

Oloroso?

Answer 19

OXIDATIVELY AGED
After ferment fortified to 17% to stop flor developing.
Dried fruit, caramel, nuts
Full bodied
17-22%