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WSET 3 > Sherry > Flashcards

Sherry Flashcards

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1
Q

What are the 3 key cities in the region of Jerez?

A
  • Jerez de la Frontera
  • Sanlúcar de Barrameda
  • El Puerto de Santa María
    (wines must be matured within these 3 cities)
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2
Q

What are the latitude and climate of Jerez?

A

Jerez is located at 36.7° N
The climate is hot, sunny Mediterranean.

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3
Q

What are some of the influences on the climate of Jerez?

A

The Poniente (cool humid westerly wind)

The Levante (hot drying easterly wind)

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4
Q

When does most of the rain fall in Jerez?

A

In the winter.

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5
Q

What is the name of the soil in Jerez? Why is it important?

A

Albariza Soils, which are rich in chalk.
High water holding capacity enabling to supply water to the vines during the summer months.

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6
Q

What are the three grape varieties permitted in Jerez?

A

Palomino
Pedro Ximénez (PX)
Muscat of Alexandria

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7
Q

What variety accounts for the vast majority of plantings in Jerez?

A

Palomino

Low in acid and lacks varietal aromas
Ideal for Sherry production for both biological and oxidative maturation

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8
Q

What grapes, grown especially in Montilla-Moriles can be used for the production of sweet Sherries?

A

Pedro Ximenéz

A thin skinned grape suitable for sun drying.

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9
Q

How is Palomino handled for the production of the base wine?

A

In the hot climate, Palomino is harvested, crushed and pressed quickly to avoid oxidation.
It is fermented to dryness at 20°C to 25°C.
The base wine is 11 to 12% ABV.

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10
Q

What happens to the palomino-based wine in the autumn?

A

It undergoes its FIRST CLASSIFICATION:
The lightest, palest “finest” most delicate from cooler sites will be destined to BIOLOGICAL AGEING
The richer, heavier wines from grapes in warmer areas will be destined to OXIDATIVE AGEING

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11
Q

What happens after the first classification?

A

FORTIFICATION with a 96% abv neutral spirit
Incorporation into a solera system: the SOBRETABLA

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12
Q

To what ABV are wines fortified for BIOLOGICAL AGEING, and WHY?

A

15 to 15.5% ABV
This enables the formation of the FLOR. If the flor develops, it will protect the wine from oxidation and produce biological characteristics. If the the flor fails to develop during the sobretabla, it will be reclassified as oxidative style.

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13
Q

To what ABV are wines fortified for OXIDATIVE AGEING, and WHY?

A

17% ABV
This prevents the FLOR from developing. These wine will develop into oxidative styles.

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14
Q

What is the name and contenance of oak barrels for Sherry?

A

Used BUTTS, which contain 600 Litres.
These vessels are inert, and 5/6 (five-sixth full).

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15
Q

What are typical conditions in the cellars in Jerez?

A

The cellar have:
- Thick white-washed walls & high ceilings
- Windows to the west to enable the PONIENTE
- Damp earth floors
(All to control humidity and T°)

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16
Q

What is the Solera system?

A

A system to mature biological and oxidative sherries.
It contains several groups of BUTTS or LEVELS which all have names.

17
Q

What is the difference between the SOLERA SYSTEM and the SOLERA?

A

The SOLERA SYSTEM refers to the whole systems making up all the groups of butts for fractional blending
The SOLERA is the last group of butts from which some wines are drawn off for bottling = they hold the highest proportion of old wines in the blend.

18
Q

What are the name of the very first group of BUTTS in the SOLERA SYSTEM that received the youngest fortified wines?

A

Sobretabla

19
Q

What are named the intermediate LEVELS or groups of BUTTS within the SOLERA SYSTEM?

A

CRIADERAS
There can be between 3 and 14 CRIADERAS (levels) in a SOLERA SYSTEM

20
Q

BIOLOGICAL AGEING requires the presence of FLOR (a thick layer protecting the wine from oxigen).
What nourishes the flor?

A

Alcohol, oxygen and other nutrients.

21
Q

What does the FLOR produce?

A

FLOR produces C02 and ACETALDEHYDE (CH3CHO) which gives biologically aged Sherries their unique flavors.

22
Q

What are ideal conditions for the FLOR to thrive?

A

A precise level of alcohol (it dies above 15.5% ABV)
Precise cool temperatures and levels of humidity
(Spring and Autumn are ideal)
Regular addition of new wines to keep the flor supplied with nutrients between criaderas.

23
Q

What happens if the FLOR dies?

A

The wines develops oxidatively and will need to be reclassified to an oxidative style.

24
Q

Why are biologically aged Finos best enjoyed quickly after bottling?

A

Because they lose their freshness quickly- they are sensitive to oxidation.

25
Q

What styles of Sherry are ages oxidatively?

A

Oloroso, PX and some Muscats (without flor)
Amontillado is also aged oxidatively AFTER a period of ageing BIOLOGICALLY.

26
Q

What happens to OXIDATIVELY-AGED Sherries after 10, 20 or 30 years in the crilladeras?

A

With age, the alcohol level of these wines rises to 22% ABV as water content evaporates.

27
Q

What are the 5 styles of DRY sherries made from the Palomino Grape?

A
  1. Fino,
  2. Manzanilla,
  3. Oloroso,
  4. Amontillado,
  5. Palo Cortado.
28
Q

What is a Fino or a Manzanilla like?

A

These wine only underwent biological ageing.
They are pale lemon, with scents of citrus, almonds, herbs, bready notes some are tangy or salty.

29
Q

What is particular about Manzanilla?

A

A fino that must be aged in coastal Sanlúcar, which benefit from cellars with cooler damp conditions suitable for the growth of flor all year long.
The wines are more tangy. When labelled “EN RAMA”, it means minimal fining and filtering

30
Q

Describe an Oloroso sherry

A

These wines have only undergone oxidative ageing.
The wines are brown, full-bodied and dominated by coffee, toffee, leather, spice & walnut flavors

31
Q

Describe and Amontillado sherry

A

These wines have undergone both biological and oxidative ageing after re-fortification.
The wines are amber or brown, less full-bodied than olorosos and combine both aromas from yeast derived flavors and oxidative aromas.

32
Q

What is PALO CORTADO?

A

Rare style with the character of Amontillado and the body and richness of an Oloroso. Wines of top quality, they are difficult to differentiate from Amontillado and Oloroso.

33
Q

How are Pale Cream, Medium and Cream Sherries sweetened?

A

Pale Cream are sweetened with RCGM
Medium & Cream are sweetened with PX

34
Q

What are the grapes used for the NATURALLY SWEET sherries (which all have undergone oxidative aging?)

A

PX (which can contain 500g of sugar per liter) with aromas of dried fruit, coffee and liquorice)

Muscat (similar to PX with more dried citrus peel character).

35
Q

What are the 4 categories of Sherries with Indication of Age?

A

VORS (Vinum Optimum Rare Signatum) 30 y- average
VOS (Vinum Optimum Signatum) 20 y- average
15 years old
12 years old

36
Q

Which 4 styles of Sherries can qualify for age indicated status?

A

Amontillado
Palo Cortado
Oloroso
PX

WSET 3 (31 decks)

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