Sherry Flashcards
What sherries are biologically aged?
Fino and Manzanilla
What does biologically aged mean?
Wines are aged under a protective layer of flor yeast, protects from oxidation.
What flavour is contributed by the flor and why?
Apple, hay, cinnamon, dough and nuts. High levels of acetaldehyde.
Which sherry is purely oxidative aged?
Oloroso
How is oxidative sherry aged to increase oxygen exposure?
In smaller barrels.
Describe the climate of Sherry?
Hot, Mediterranean with some atlantic influence.
Hot summers and mild, wet winters.
What are the risks of the climate in Sherry?
Sunburn on grapes if not properly shaded.
What two winds regulate the temperature in Sherry?
Levante (warm and dry)
Poniente (fresh and humid)
Aspect of vineyards in Sherry?
Gently sloping
3 soil types in Sherry?
Albariza (limestone, silica and clay)
Arenas (sand)
Barros (higher clay content)
Three currently permitted grape varieties?
Palomino 97%
PX 1.5%
Moscatel 1.5%
Maximum abv for biological ageing?
15.5%
What impact does the flor have on wine?
Protects from oxidation
Consumes alcohol
Releases acetaldehyde
Reduces VA
Consumes glycerol-lighter body
How is pale cream sweetened?
RCGM
How is cream and medium sweetened?
Addition of PX/Moscatel
Where does ageing take place for Manzanilla?
San Lucar de Barrameda
Key points of Fino Sherry?
Aged under flor
Very dry
Light to medium bodied
Low acidity
Low alcohol 15-17%
ACETALDEHYDE
Amontillado?
Has attributes of biological and oxidative ageing.
Starts off in Fino solera then drawn off into Amontillado.
Amber/Brown
16-22%
Oloroso?
OXIDATIVELY AGED
After ferment fortified to 17% to stop flor developing.
Dried fruit, caramel, nuts
Full bodied
17-22%
