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Fortified Wines > Sherry > Flashcards

Sherry Flashcards

1
Q

Which three towns form the Sherry triangle?

A

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

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2
Q

Which two DO zones is Sherry a product of?

A

Jerez-Xérès-Sherry
Manzanilla-Sanlúcar de Barrameda

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3
Q

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

A

Manzanilla must be aged in Sanlúcar de Barrameda

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4
Q

What wind in Jerez intensifies the summer heat?

A

Levante wind

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5
Q

What wind in Jerez promotes the growth of flor?

A

The Atlantic poniente wind

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6
Q

What are the principle soil types of Jerez?

A

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

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7
Q

Why is albariza soil considered the best for Sherry?

A

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

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8
Q

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

A

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

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9
Q

What bay lies just South of Jerez de la Frontera?

A

Bay of Cádiz

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10
Q

What are pagos in Jerez?

A

Vineyards

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11
Q

Name 3 important pagos in the Jerez de la Frontera region

A

Marchanudo
Añina
Carrascal

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12
Q

What white grapes are authorised for the production of Sherry?

A

Palomino
Pedro Ximénez
Moscatel (Muscat of Alexandria)

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13
Q

What grape varieties are allowed for Manzanilla?

A

Only Palomino

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14
Q

What are the two sub varieties of palomino?

A

Palomino Fino and Palomino de Jerez

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15
Q

On what soil is Moscatel most commonly grown?

A

Arenas

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16
Q

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

A

Pedro Ximénez from Montilla-Moriles DO

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17
Q

What is the soleo process in Sherry?

A

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

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18
Q

How are vines traditionally trained in Jerez?

A

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)

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19
Q

What are maximum yields in Jerez Superior?

A

80 hl/ha

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20
Q

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

A

Zapatos de Pisar
They had angled nails on the soles

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21
Q

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

A

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

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22
Q

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

A

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

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23
Q

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

A

Traditionally in American oak butts
Today temp controlled stainless steel tanks

24
Q

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

A

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

25
Q

To what alcohol level is Fino and Manzanilla fortified?

A

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

26
Q

To what alcohol level is Oloroso fortified?

A

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

27
Q

What is mitad y mitad in Sherry?

A

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

28
Q

What is mitad y mitad in Sherry?

A

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

29
Q

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

A

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

30
Q

What are the pre-requisites for flor to populate?

A

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

31
Q

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

A

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

32
Q

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

A

Sobretablas - lasts for 6 months to a year

33
Q

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

A

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.

34
Q

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

A

It went from 3yrs minimum to 2yrs minimum

35
Q

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

A

Trasiegos

36
Q

Why is the solera system integral to Sherry production?

A

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

37
Q

What component of Fino Sherry gives it a salty tang?

A

acetaldehydes

38
Q

How is amontillado made in Sherry?

A

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

39
Q

List the generoso styles of Sherry

A

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

40
Q

What is the cabeceo process in Sherry?

A

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

41
Q

What sweetening agents are available to Sherry producers?

A

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

42
Q

What is Fino del Puerto?

A

Fino vinified and aged exclusively in Puerto de Santa Maria

43
Q

What is Fino Viejo?

A

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

44
Q

What is En Rama in Sherry?

A

Unfiltered

45
Q

What is Pale Cream Sherry?

A

Sweetened Fino Sherry

46
Q

What is Cream Sherry?

A

Sweetened Oloroso

47
Q

What is VOS in Sherry?

A

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

48
Q

What is VORS in Sherry?

A

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

49
Q

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

A

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

50
Q

What are the styles of Vino Generoso de Licor?

A

Pale dry
Medium
Pale Cream
Cream

51
Q

What is Vino Dulce Natural?

A

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

52
Q

What are the styles of Vino Dulce Natural?

A

Dulce
Moscatel
Pedro Ximénez

53
Q

What is Vino de Color on Sherry?

A

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

54
Q

What are almacenistas in Sherry?

A

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

55
Q

What Sherry company has trademarked the term almacenista?

A

Lustau

Fortified Wines (4 decks)

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