Sherry

Question 1

Which three towns form the Sherry triangle?

Answer 1

Jerez de la Frontera
El Puerto de Santa María
Sanlúcar de Barrameda

Question 2

Which two DO zones is Sherry a product of?

Answer 2

Jerez-Xérès-Sherry
Manzanilla-Sanlúcar de Barrameda

Question 3

The two DO zones of Sherry share an identical production zone. What differentiates them?

Answer 3

Manzanilla must be aged in Sanlúcar de Barrameda

Question 4

What wind in Jerez intensifies the summer heat?

Answer 4

Levante wind

Question 5

What wind in Jerez promotes the growth of flor?

Answer 5

The Atlantic poniente wind

Question 6

What are the principle soil types of Jerez?

Answer 6

Albariza- chalky, porous, limestone rich soil
Barros- more clay
Arenas- sandy and found in coastal areas

Question 7

Why is albariza soil considered the best for Sherry?

Answer 7

It retains water from autumn and winter rains
The friable structure allows roots to dove deep in search for water
The surface becomes baked and hard and it’s light colour keeps the soil bellow cooler

Question 8

Which area of Sherry had the highest proportion of albariza soils?

Answer 8

Jerez Superior - lies between Sanlúcar de Barrameda and the Guadalete River

Question 9

What bay lies just South of Jerez de la Frontera?

Answer 9

Bay of Cádiz

Question 10

What are pagos in Jerez?

Answer 10

Vineyards

Question 11

Name 3 important pagos in the Jerez de la Frontera region

Answer 11

Marchanudo
Añina
Carrascal

Question 12

What white grapes are authorised for the production of Sherry?

Answer 12

Palomino
Pedro Ximénez
Moscatel (Muscat of Alexandria)

Question 13

What grape varieties are allowed for Manzanilla?

Answer 13

Only Palomino

Question 14

What are the two sub varieties of palomino?

Answer 14

Palomino Fino and Palomino de Jerez

Question 15

On what soil is Moscatel most commonly grown?

Answer 15

Arenas

Question 16

Which grape variety does the Consejo Regulador permit to be imported? From where?

Answer 16

Pedro Ximénez from Montilla-Moriles DO

Question 17

What is the soleo process in Sherry?

Answer 17

Grape bunches are dried in the sun on esparto grass mats usually for one to three weeks

Question 18

How are vines traditionally trained in Jerez?

Answer 18

Vara y Pulgar - growers prune alternate spurs each year. One years vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

Question 19

What are maximum yields in Jerez Superior?

Answer 19

80 hl/ha

Question 20

What are the traditional cowhide boots for stomping grapes called in Jerez?

Answer 20

Zapatos de Pisar
They had angled nails on the soles

Question 21

What are the three categories of must pressed from the Palomino Fino grape?

Answer 21

Called the mosto de yema
primera yema (free-run juice)
segunda yema (press wine)
most prensa (poorer quality press wine)

Question 22

What did Sherry producers traditionally do to the Palomino grapes prior to pressing to aid in clarification and increase acidity?

Answer 22

They would apply a yeso (plaster) which when combined with cream of tartar produced tartaric acid

Question 23

What vessels did Sherry traditionally undergo fermentation in? What is used today?

Answer 23

Traditionally in American oak butts
Today temp controlled stainless steel tanks

Question 24

What symbols / terms are used to mark Sherry as destined for biological aging versus oxidative aging?

Answer 24

Palo marks the barrels that are destined to be biologically aged - Fino or Manzanilla
Gordura marks barrels that are destined to be oxidatively aged - Oloroso

Question 25

To what alcohol level is Fino and Manzanilla fortified?

Answer 25

15-15.5% so that the yeasts for the flor can still populate

Question 26

To what alcohol level is Oloroso fortified?

Answer 26

17-18%, a level of alcohol that will not permit the growth of flor

Question 27

What is *mitad y mitad* in Sherry?

Answer 27

A mixture of grape spirit and Sherry used to fortify the wines without shocking them

Question 28

What is *mitad y mitad* in Sherry?

Answer 28

A mixture of grape spirit and Sherry used to fortify the wines without shocking them

Question 29

After the population of yeast metabolising alcohol in fino die off what happens?

Answer 29

The flor yeast populate and metabolize glycerin, alcohol, and volatile acids

Question 30

What are the pre-requisites for flor to populate?

Answer 30

A temperature of 60-70 degrees (comes from the poniente wind) Alcohol level of 15-15.5% The absence of any fermentable sugars

Question 31

Why does the the flor form a film on the surface if the wine? How does this affect the wine?

Answer 31

It needs direct contact with oxygen. In turn it protects the wine from oxidation.

Question 32

What is the intermediary stage that wines destined to develop floor enter?

Answer 32

Sobretablas - lasts for 6 months to a year

Question 33

What are the different classifications that may emerge from the sobretablas period?

Answer 33

**Palma** - destined to become Fino **Palma Cortada** - a more robust fino that may eventually become amontillado **Palma Cortado** - A rarity in which the flor is still present, but the robust character of the wine leads the cellarmaster to fortify the wine to 17-18% to kills the yeast and oxidise. Palo Cortado. **Raya** - the protective yeast has died completely, the wine is fortified and emerges as Oloroso **Dos Rayas** - protective yeast has died and the wine has high levels of VA. Destined for vinegar or sweetened Sherry.

Question 34

How was the minimum solera aging for Sherry changed in 2010?

Answer 34

It went from 3yrs minimum to 2yrs minimum

Question 35

What is the movement of wine through the criaderas in Sherry called?

Answer 35

Trasiegos

Question 36

Why is the solera system integral to Sherry production?

Answer 36

The flor requires oxygen and nutrients to survive, wine being transferred from one barrel to the next introduces oxygen and the añada wine provides nutrients

Question 37

What component of Fino Sherry gives it a salty tang?

Answer 37

acetaldehydes

Question 38

How is amontillado made in Sherry?

Answer 38

When the flor dies off on a fino Sherry and it begins to oxidise it will first become a fino-amontillado, finally becoming amontillado as its flavour and color deepens

Question 39

List the generoso styles of Sherry

Answer 39

Fino Amontillado Palo Cortado Oloroso Manzanilla Fina (similar to Fino) Manzanilla Pasada (similar to Amontillado, but requires 7yrs oak aging) Manzanilla Añada

Question 40

What is the cabeceo process in Sherry?

Answer 40

The blending of base wine with a sweetening agent done on a small scale before it is applied proportionally to the the wine at large

Question 41

What sweetening agents are available to Sherry producers?

Answer 41

Dulce pasa - sun dried Palomino Fino or PX grapes Dulce de almíbar - a blend of invert sugar and fino Mistela

Question 42

What is Fino del Puerto?

Answer 42

Fino vinified and aged exclusively in Puerto de Santa Maria

Question 43

What is Fino Viejo?

Answer 43

Fino that is aged for at least 7yrs in the solera (against the 2 required for amontillado)

Question 44

What is En Rama in Sherry?

Answer 44

Unfiltered

Question 45

What is Pale Cream Sherry?

Answer 45

Sweetened Fino Sherry

Question 46

What is Cream Sherry?

Answer 46

Sweetened Oloroso

Question 47

What is VOS in Sherry?

Answer 47

Vinum Optimum Signatum / Very Old Sherry - min 20yrs average age

Question 48

What is VORS in Sherry?

Answer 48

Vinum Optimum Rare Signatum/ Very Old Rare Sherry - min 30yrs average age

Question 49

What styles of Sherry may carry the age designations of VOS or VORS?

Answer 49

Amontillado, Palo Cortado, Oloroso, and Pedro Ximénez Dulce Natural

Question 50

What are the styles of Vino Generoso de Licor?

Answer 50

Pale dry Medium Pale Cream Cream

Question 51

What is Vino Dulce Natural?

Answer 51

Naturally sweet wine fortified after partial fermentation of sunned (soleo) grapes

Question 52

What are the styles of Vino Dulce Natural?

Answer 52

Dulce Moscatel Pedro Ximénez

Question 53

What is Vino de Color on Sherry?

Answer 53

A combination of boiled, reduced syrup and fresh grape must used to color and sweeten wines

Question 54

What are almacenistas in Sherry?

Answer 54

Companies that would purchase wine, age it, and then sell to shippers

Question 55

What Sherry company has trademarked the term almacenista?

Answer 55

Lustau