Sherry Flashcards
1
Q
Sherry’s history dates back to the rule of who?
A
The Phoenicians
2
Q
When did Sherry industry begin to grow rapidly?
A
After Christian rule in the 13th century and consumption and exports grew rapidly as English, Irish and Flemish traders begin to ship wine.
3
Q
What was established in 1933 to set regulations and control production of Sherry?
A
Consejo Regulador
4
Q
When did Sherry sales hit their peak? And what was peak?
A
1970s, shipments reached 1.5 million h/L
5
Q
The fall in demand of Sherry in the 80s resulted in what?
A
a surplus of Sherry, lots of cheap, low-quality wines
6
Q
What is a business that dramatically crippled the Sherry industry in the 1940s
A
Rumasa, started as almancenista, then shipped his own, soon supplied Harveys of Bristol and became major supplier of Bristol Cream. Dominated Sherry industry as well as hotels and banks; govt then nationalized the company resulting in lots of closures and an abundance of low-quality wine.
7
Q
Since the crippling actions of Rumasa, the Consejo Regulador has been doing what?
A
working to bring vineyard plantings, stock levels and sales back into balance to promote quality of sherry
8
Q
Where is Jerez located?
A
In Andalusia in Southern Spain at low latitude and low altitude
9
Q
What is the climate of Jerez?
A
hot mediterranean, with influences from Atlantic Ocean, hot dry summers, mild, rainy winters
10
Q
What is the “poniente?”
A
wind from the Atlantic Ocean that provides a cool, damp, humid influence in the summer
11
Q
What is the “Levante?”
A
hot, drying wind from North Africa that makes the climate more arid resulting in faster transpiration of grapes
12
Q
Why is the Levante damanging?
A
the transpiration can cause too much sugar which makes it difficult for the flor to develop
13
Q
Grapes for Sherry must come from what place?
A
the delimited 7,000 hectares known as Zona de Prouccion
14
Q
What are the two DOs for Sherry?
A
DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda
15
Q
The Zona de Produccion has two categories, what are they?
A
Jerez Superior and Jerez Zona
16
Q
Describe Jerez Superior
A
better vineyard sites, all albariza soil, makes up over 90% of plantings
17
Q
What are pagos?
A
smaller delimited areas where vineyards can be, thought to produce wine with diff. characteristics
18
Q
What is albariza a mixture of?
A
Limestone, silica and clay
19
Q
Why is clay important in Albariza?
A
effective at retaining and gradually releasing water from winter rainfall
20
Q
Why are high yields possible in Jerez?
A
The ability of the albariza to retain water and the grapes for Sherry do not need high concentration, flavor comes from maturation process
21
Q
What does the light color of the albariza soil do?
A
It reflects light back up to the vine canopy aiding in ripening
22
Q
Two other names for the palomino grape?
A
Palomino Fino and Listan
23
Q
What are the % of grape varieties in Jerez?
A
97% palomino, 3% Moscatel and PX
24
Q
Describe the Palomino grape
A
mid to late ripening; suited to dry sunny weather and capable of large yields, loses acidity quickly, neutral variety
25
Describe Moscatel
grown on sandy, areas soils; late ripening, suited to heat and drought; aromatic grape, used for sweet fortified wines
26
Describe Pedro Ximenez grape
used often as sweetening agent; small, thick-skinned and accumulates high levels of sugar, dried in sun to further concentrate sugar, neutral variety
27
What is changing in Sherry vineyards today?
In the process of being transformed to allow mechanization
28
What was traditional training system for sherry grapes vs now?
Traditional was replacement cane pruning but moving to cordon training and spur pruned (easier for machines)
29
Why is VSP good for sherry grapes?
ensures canopy remains open and arranged for machines but also prevents sunburn
30
What are max yields for Sherry?
80 h/L, but rare that is reached
31
How do vineyard managers manage water in sherry vineyards?
Each year after harvest troughs are build down the rows of vines to catch the winter rains, without them the rain would flow down sloped vineyards and not permeate the soil
32
What is the water trough system called?
Aserpia
33
Does Jerez have a disease pressure problem?
Not really since its so dry; but sometimes warm humid rain in spring can cause mildew so VSP used for circulation
34
Is Frost an issue in Jerez
No, hot climate and moderating influence from Atlantic prevents frost
35
What pest is an issue in Jerez and how do they manage?
European Grapevine Moth and using phermone traps
36
Why do they harvest as soon as possible in Jerez?
to avoid any autumn rain resulting in rot which is bad in biologically aged wines
37
When are sherry grapes picked?
around 12% abv
38
Since the palomino grape loses acidity near ripening, what often happens?
Acidification is used
39
How are sherry grapes harvested?
60% machine harvested, mostly at night
40
What is the typical winemaking process with sherry?
pressed on arrival, no skin contact, biologically aged wines usually free run juice used or light pressing unless oloroso, must clarified before fermentation, often different base wines made by fermenting different vineyards separately, cultured yeasts for fermentation abt 72-79 degrees in stainless steel.
41
Why does flor struggle in later press fractions?
Higher level of phenolics
42
Which wines use free run juice or light press and which used later pressings?
Biologically aged light, olorso wants heavier presseings
43
How do they usually clarify the must before fermentation?
cold settling, centrifugation or flotation
44
Why is it important to clarify sherry grapes?
The albariza soil is really dusty
45
There are two phases of sherry fermentation, describe them
The first phase is quick (only 7 days) and vigorous as the ferment temps are very warm, the majority of the sugar is fermented in this first phase. THEN FORTIFCATION; the second phase is slower and the rest of the sugar is fermented, takes a couple of weeks
46
Is Malolactic used?
No, don't want because acid is already low and don't want buttery flavors
47
How do they prevent malo?
chilling the must
48
Why would you not use SO2 in biologically aged wines to prevent malo?
Don't want also kill the flor
49
What is the "First Classification?"
After fermentation, each batch of wine is tasted and sent for analysis to decide whether it will be biological or oxidatively aged
50
After classification what happens next?
The wines to be aged biologically get fortified to 15-15.5% Abv and those to be aged oxidatively to 17% abv (where flor cannot survive)
51
What is used to fortify sherry?
96% abv neutral grape spirit
52
What is sobretabla?
The stage after fortification when they are stored before joining the solera system, placed in tanks or wooden barrels
53
After a few months in sobretabla then what happens?
The Second Classification; The wines that were marked for biological aging get analzyed: Those that have a full layer of flor will be fino or manzanilla and those less delicate will be potential amondillado, those that are full bodied and intense will be marked for Palo Cortado: then everything goes into solera system
54
What is the Zona de Crianza
the three municipalities that make up the DO Jerez-Xeres-Sherry: Jerez de la Frontera; El Puerto de Santa Maria and Sanlucar de Barrameda
55
If a wine is labelled DO Jerez-Xeres-Sherry then it must be matured where?
In Jerez de la Frontera or El Puerto de Santa Maria or Sanlucar de Barrameda
56
If a wine is labelled DO Manzanilla-Sanlucar de Barramedas, where must it be matured?
In Sanlucar de Barrameda
57
What vessels are used for sherry maturation?
Old wooden vessels, ranges in size but usually 600 L butts. Usually American oak for historical reasons and cheaper
58
What design features do bodegas have in order to not need air conditioning?
thick walls keeps temps constant; tall buildings with high ceilings causing warm air to rise away from rows of butts; small window up high oriented to allow cool SW winds from Atlantic enter to lower temps and raise humidity; windows have thin blinds to diffuse sunlight and prevent dust and insects from entering; floors made of earth that can be wetted to lower temps and raise humidity
59
What are two important things for growth and maintenance of flor in biological ageing?
temperatures and humidity
60
What is a solera system?
A fractional blending system used to maintain consistency and quality year after year
61
What is a criadera?
The barrels of wine grouped in sections that make up the solera system
62
The barrels belonging to the same criadera contain wine of the same.......XYZ?
Age
63
Criaderas are named according to what?
The relative age of the wine they contain
64
The criadera of the oldest wine is called what?
The solera
65
The criadera with the next oldest wine from the solera is called what?
The first criadera, and then so forth (2nd criadera etc.)
66
What rule in the solera system ensures that the solera system always retains most of its wine?
no more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year
67
What is one more rule for the solera system?
Any wine that is released and bottled for sale must be a minimum of 2 years old
68
Basic process of solera system.....
a portion of wine (up to 40%) is taken from each barrel in the solera (oldest group); the same portion is taken from barrels in the 1st criadera to blend in tank to ensure consistencey and then used to top off the barrels in the solera; the same portion of the 2nd criadera are blended in tank and then used to top off barrels in 1st criadera; process is repeated for each criadera and then the barrels in the youngest are topped off with wines from the sobretablas
69
Is there a simplified use option for the solera?
Yes, wines can be removed early from Solera for bottling before they reach the Solera; for reasons of style and expense; an inexpensive Fino could be removed from 4th or 5th criadera and maybe blended with a bit of the 1st criadera for complexity
70
What are other options for the solera system?
Wines from one solera system can be blended with another solera system
71
Where are the yeast strains found that make up the famous Flor?
On the skins of grapes in the Jerez region and present in the bodegas
72
What conditions need to be met for flor to develop?
wine needs to be a maximum of 15.5% abv; as flor can't survive in over 15% abv; important not to add SO2; flor needs plenty of oxygen so butts are only 85% full and bungs loosely inserted; warehouse temps need to be between 61-68 f and humidity levels over 65%
73
What influences does flor have on Sherry?
protects wine from oxidation; (wine remain pale colored); flor consumes alcohol and releases acetaldehyde (apple skin, hay, chamomile aromas); consumes gycerol (lighter body); gives slightly sweet taste and very dry; reduces levels of acetic acid
74
Over extended time in the barrel, what happens to the flor?
Flor yeast reproduces and dies, falling to bottom of barrels and autolysis occurs causing savory, nutty flavors and richer textures
75
What are the benefits of the solera system?
1) maintaining style and quality 2) blending young wines into old helps refresh nutrient levels in older wines, keeping flor alive; 3) keeps wine fresher for point of sale
76
What influences does oxidative ageing have on sherry?
color changes from lemon to gold, then amber, then brown; alcohol increases with age; glycerol rises giving wine full, rounder body; aromas and flavors become concentrated and go tertiary
77
What is difference between evaporation on biological ageing vs. oxidative ageing?
Both evaporate but the flor consumes alcohol as well so the alcohol levels decrease. In oxidative the alcohol level increases
78
How are sherries finished?
Most are tartrate stabilized, fined and filtered prior to bottling
79
Why is filtration highly necessary in biologically aged wines?
to remove the flor yeast, otherwise it would start to develop in the bottle
80
What is a law about sherry packaging?
All sherries must be packaged and sealed within the three sherry towns
81
What are the attributes that determine a style of sherry?
level of residual sugar, alcohol level, color and other maturation characteristics
82
Name the dry sherries
Fino, Manzanilla, Manzanilla Pasada, Amontillado, Palo Cortado, Oloroso and lastly En Rama
83
What is the max residual sugar in a dry sherry?
5 g/L
84
Describe Fino and Manzanilla
entire ageing under flor; pale lemon; dry; light to medium body; low acid; low alcohol (15-15.5%); aromas of acetaldehyde rather than primary fruit (bread dough and almonds); good to outstanding; inexpensive to super premium
85
What is the difference between Fino and Mazanilla?
If matured in Sanlucar de Barrameda then they are Manzanilla -Sanlucar de Barrameda; Manzanillas from Sanlucar have thicker layers of flor than those in Jerez de la Frontera so they have greater protection from oxygen; therefore Manzanillas are lighter and fresher than Finos
86
Why does Sanlucar de Barrameda have thicker layers of Flor?
its proximity to the Atlantic gives it maritime climate; does not have extreme summers and it has higher humidity, ideal for flor growth
87
Why do the Manzanilla solera systems need to be replenished more frequently with young wines?
they have thicker layers of flor than the Fino solera systems
88
How do they manage the solera system that needs to be replenished more frequently with young wines?
Small volumes of wines are released and bottled several times throughout the year to ensure flor is constantly maintained
89
What is Manzanilla Pasada?
Manzanilla subjected to a short period of oxidative ageing
90
What is the process of making a Manzanilla Pasada?
flor may be left to die naturally by not refreshing barrels with new wine for around a year. Then wines enter a Manzanilla Pasada solera system.
91
What is a Amontillado?
must have attributes of both biological ageing and oxidative ageing
92
How do you make an Amontillado?
wines start in a Fino Solera System, be re-fortified at 17% to kill flor and then matured oxidatively in an Amontillado Solera System
93
What are the quality and prices of Amontillado?
Good to outstanding and mid-priced to super- premium
94
What is a Palo Cortado?
Must have aromas similar to Amontillado but palate like Oloroso; must have sugar under 5 m/l and alcohol between 17-22%
95
Why are Palo Cortados hard to pin down?
Apart from aromas , sugar and alcohol rules, there are no other parameters set on how they are made or matured
96
How are Palo Cortados commonly made?
wines undergo many years in Fino solera system and then put into a Palo Cortado solera system
97
What wines are generally selected for Palo Cortado?
The Finos that at the 2nd classificationi are less delicate and show complexity and less able to support a thick layer of flor, so they show some oxidation
98
How are Palo Cortados different than Amontillado?
less biological ageing than Amontillado so less aceteldehyde, higher glycerol levels; slightly fuller body, rounder body than Amontillados
99
What are the qualities and prices of Palo Cortados
premium priced and very good or outstanding quality
100
Describe an Oloroso
brown, dried fruits (raisin, prune, caramel and walnut); range from inexpensive to premium and good to outstanding quality
101
How are Olorosos made
After fermentation, fortified at 17% abv to stop flor from developing
102
What is En Rama sherries?
wines finished and packaged to be the best representation of wine straight from the barrel
103
Why is En Rama hard to define
A recent trend, no legal definition
104
The term En Rama is used for what sherries?
Any dry style but most commonly used with Fino
105
How does an En Rama taste different?
more intense and more complex than regular bottlings and sell for higher prices
106
What are the two categories of sweet sherries?
Naturally sweet and sweetened wines
107
How are the naturally sweet sherries made?
after harvest, grapes laid out to dry in sun for 2-3 weeks concentrating sugars and aromas, fermentation stops naturally at 4-5% abv due to high sugar; wines fortified to 15-16% abv, matured oxidatively in their own solera system where gradual evaporation causes sugars and flavors to concentrate further
108
What are most common varietals uses for naturally sweet wines?
PX and Moscatel
109
Describe a single varietal PX
must have min sugar level of 212 g/l but usual to reach 450-550 g/l. Full-bodied, low acid; pronounced aromas of raisins, molasses and liquorice.
110
What is more common single varietal PX or single varietal Moscatel?
PX
111
Describe a single varietal Moscatel
must have min sweetness of 160 g/l but usually have 325-375 g/l. Can be made protectively or oxidatively
112
What are the PX and Moscatel single varietal naturally sweet wines often used for?
Sweetening components of sweetened sherries
113
Name the sweetened sherries
Pale Cream, Medium and Cream
114
How are sweet sherries made?
with Palomino that has been fermented dry, fortified, aged, then sweetened using a sweetening component
115
How are inexpensive sweet sherries made?
made with relatively young wines that are sweetened just prior to bottling.
116
How are mid-priced or premium sweet sherries made?
sweetened wine may be future matured in its own solera system.
117
What is an example of a higher quality sweetened sherry?
Gonzalez Byass' Matusalem VORS Cream sherry (remains in solera system for 15 years)
118
What is a Pale Cream Sherry?
wines that have undergone a period of biological ageing prior to sweetening. RCGM is used as sweetener so as to not add color or flavor to wine; not aged very long and the sweetening component dilutes some of the flor characteristics
119
How is a Pale Cream Sherry made?
RCGM is used as sweetener so as to not add color or flavor to wine; not aged very long and the sweetening component dilutes some of the flor characteristics
120
Describe a Pale Cream Sherry
very light flor character; Medium-sweet to sweet; mostly inexpensive to acceptable to good in quality
121
What is the difference between Medium and Cream Sherries?
Medium wines must show characteristics of both biological and oxidative ageing, whereas Cream wines only have oxidative characters. Both usually blended with PX for sweetening; Mediums are off-dry to sweet; Cream are always sweet; Both can range from inexpensive to premium in price and acceptable to outstanding in quality
122
Cheap Medium and Cream are made with XYZ and Premium Mediums and Creams are made with XYZ.
Younger wines and from well-matured Amontillados, Olorosos and PS wines
123
What is Sherries with Indication of Age?
Denotes sherries that have been aged for long periods of time
124
What is VOS?
Very Old Sherry; average of 20 years or more
125
What is VORS?
Very Old rare sherry aged with an average of 30 years or more
126
What are 12 and 15-year-old sherries?
slightly lower age than VOS or VORS
127
What does 12/15 year old sherries and VOS and VORS have in common?
They all have to undergo a tasting panel and lab analysis to provide evidence of age of the wine; but difference is 12/15 year old only have to provide on a yearly basis rather than for each batch of wine like VOS or VORS
128
What are a few changes to the Consejo Regulador regulations of sherry as of 2021?
1.) extension of ageing zone to include whole Production Zone 2.) formal recognition w/in regulations of pagos of smaller delimited areas 3.) Above the 3 grape varieties allowed, adding the six varieties that were grown in region before phylloxer 4.) Fortification no longer mandatory 5.) New category of Fino Viejo added (7 years ageing) 6.) En Rama will now be regulated 7.) Medium and Creams no longer require biological ageing
129
In the Sherry Zona de Produccion, how many hectares exist?
7, 142
130
What are the three different categories of sherry company registrations?
1.) Bodegas de la Zona Produccion (Production Bodegas) 2.) Bodegas de Crianza y Almancenado (Ageing and storage bodegas) 3.) Bodegas de Crianza y Expedicion (Ageing and shipping Bodegas)
131
What do the production bodegas do?
large co-ops that press grapes and ferment the must into base wine. Then sell the base wine to either of the ageing bodegas.
132
What do the Ageing and storage bodegas do?
they mature wines
133
What is another name for the ageing and storage bodegas?
Almacenistas
134
What are the rules of the production bodegas?
they may sell their own wines but cannot qualify for DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda
135
What are the rules of the ageing and storage bodegas?
must be located in the Zona de Crianza, wines must then be sold to Bodegas de Crianza y Expedicion
136
What is another name for the Ageing and shipping bodegas?
Shippers
137
What does the ageing and shipping bodegas do?
only ones permitted to export or sell DO Jerez-Xeres-Sherry or DO Manzanilla-Sanlucar de Barrameda wines to market
138
What are the rules the shipping bodegas have to follow?
must be located in the Zona de Crianza; they are also permitted to mature the wines (may come as young or may come as mature); they may blend the wines from the almancenistas with their own wine; they generally sell under their own brands
139
Who has suffered the most from the decline in Sherry and why?
The almacenistas; as demand reduced, shippers survived on their own stock not needing extra wine from almacenistas so many went out of business.
140
What year was the Consejo Regulador founded? and Why?
1933; maintains all vineyard registers and sets parameters for max yields and min alcohol for base wines; oversees rotation of stock in bodegas and verifies age of older sherries and promotional and marketing.
141
When were peak sales for sherry and was was the production?
Late 1970s and 150 million litres
142
What are sherry sales down to in 2019?
31 million litres
143
What are the categories with the sharpest decline for sherry?
sweetened sherries
144
what category has had the less rapid decline?
Manzanilla
145
What is the biggest market for sherry?
Spain (most popular is Manzanillo then Fino)
146
What is the largest export market?
UK, Holland and then Germany
