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Sparkling and Fortified > Sherry > Flashcards

Sherry Flashcards

1
Q

What sherries are biologically aged?

A

Fino and Manzanilla

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2
Q

What does biologically aged mean?

A

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

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3
Q

What flavour is contributed by the flor and why?

A

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

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4
Q

Which sherry is purely oxidative aged?

A

Oloroso

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5
Q

How is oxidative sherry aged to increase oxygen exposure?

A

In smaller barrels.

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6
Q

Describe the climate of Sherry?

A

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

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7
Q

What are the risks of the climate in Sherry?

A

Sunburn on grapes if not properly shaded.

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8
Q

What two winds regulate the temperature in Sherry?

A

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

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9
Q

Aspect of vineyards in Sherry?

A

Gently sloping

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10
Q

3 soil types in Sherry?

A

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

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11
Q

Three currently permitted grape varieties?

A

Palomino 97%
PX 1.5%
Moscatel 1.5%

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12
Q

Maximum abv for biological ageing?

A

15.5%

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13
Q

What impact does the flor have on wine?

A

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

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14
Q

How is pale cream sweetened?

A

RCGM

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15
Q

How is cream and medium sweetened?

A

Addition of PX/Moscatel

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16
Q

Where does ageing take place for Manzanilla?

A

San Lucar de Barrameda

17
Q

Key points of Fino Sherry?

A

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

18
Q

Amontillado?

A

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

19
Q

Oloroso?

A

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

Sparkling and Fortified (12 decks)

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