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Fortified Wines > Sherry > Flashcards

Sherry Flashcards

1
Q

What year was Jerez demarcated as a DO?

A

1933

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2
Q

From what 3 towns must Sherry be shipped from and matured in?

A

Sanlucar de Barrameda
El Puerto de Santa Maria
Jerez de La Frontera

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3
Q

What 2 DO zones exist for Sherry?

A

Manzanilla San Lucar De Barrameda
Jerez Xeres Sherry

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4
Q

What 2 winds influence the Jerez area?

A

Levante, intensifies the heat inland
Poniente, brings humidity for flor

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5
Q

What are the 3 soil types of Sherry?

A

Albariza-chalky porous limestone
Barros-clay
Arenas-sandy coastal areas

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6
Q

What Sherry sub region sits between Sanlucar de Barrameda and the Guadelete river?

What percent of Sherry vines are from there?

A

Jerez Superior

80%

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7
Q

What 3 grapes are allowed for Sherry?

A

Palomino (Listan Blanco)
Moscatel (Muscat of Alexandria)
Pedro Ximenez

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8
Q

What percentage of plantings does Palomino account for in Jerez?

A

95%

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9
Q

How are Moscatel and PX used in Sherry production?

A

As sweetener typically. Dried for 1-3 weeks.

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10
Q

What is the Soleo process?

A

drying of grapes, particularly PX and Moscatel in Sherry.

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11
Q

What is the traditional vine training technique in Sherry?

A

Vara y Pulgar, (stick and thumb) where a grower will alternate which spur gets pruned each year.

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12
Q

What are the two sub types of Palomino in Sherry?

A

Fino and de Jerez

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13
Q

What is the must called in Sherry production?

What are the three portions of it?

A

Mosto de Yema

Primera Yema-free run juice
Segunda Yema-first press
Mosto Prensa-poorer quality press wine

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14
Q

How much juice may you extract for Sherry production per 100kg of grapes?

A

70L per 100kg

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15
Q

What are the barrels called in Sherry production? How big are they? 😉

A

Butts. 475-500L

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16
Q

How does the fermentation process go for Sherry?

A

Typically, a week of hot and vigorous, then a cooler period to finish it off.

17
Q

How is the base wine classified after initial fermentation for Sherry?

A

‘Palo’ for Fino and Manzanilla styles
‘Gordura’ for Oloroso

18
Q

What is the liquid used for fortifying Sherry?

A

Mitad y Mitad - a mixture of mature Sherry and grape spirit

19
Q

To what ABV will Palo and Gordura wines be fortified?

A

15ish for Palo
17.5ish for Gordura

20
Q

What type of ageing occurs under flor in Sherry production?

A

Biological. Flor eats glycerin, alcohol, and VA, while protecting against oxidation

21
Q

What is the name of the intermediate period where the newly fortified Palo wines are monitored? How long does this last?

A

Sobretablas

6 months to a year

22
Q

How are Sherries classified at the end of the first year following Sobretablas?

A

Palma - Flor is abundant, becomes Fino

Palma Cortada - a robust Fino perhaps becoming Amontillado

Palo Cortado - rare, but if its rich enough, fortified further and now ages oxidatively

Raya - No flor, becomes Oloroso

Dos Rayas - low quality, sweetened, blended, or made into Sherry vinegar

23
Q

As of 2010, how many years must a Sherry age for before being bottled?

A

2 years minimum

24
Q

How does a Sherry Solera work?

What is this process called?

A

A new wine enters the top level of a Solera, called ‘Criadera’. After a time, some of that wine is moved down to the next Criadera, which replenishes what was taken to replenish the Criadera below it.

Fractional Blending

25
Q

In Fractional Blending for the Sherry production process, what ratio may be drawn off versus what remains?

A

For every 1L drawn off, 2L must remain.

26
Q

What are the movements of wine from Criadera to Criadera called in Sherry production?

A

Trasiegos

27
Q

Why are trasiegos integral to Sherry production?

A

Flor needs nutrients and oxygen, thus trasiegos provide this. Essential for Fino and Manzanilla styles.

28
Q

What is a Generoso Sherry?

A

A completely dry Sherry.

29
Q

What are the three types of Manzanilla Sherry?

A

Fina
Pasada (Amontillado)
Anada

30
Q

What is the process of sweetening and blending Sherry called?

What are potential sweetening agents?

A

Cabeceo

Mistela, Dulce de Almibar, Dulce Pasa
made from PX and Moscatel

31
Q

What types of Generoso Liqueur wines are there?

A

Pale Cream - made from Fino
Cream - made from Oloroso
Medium - made from Amontillado

32
Q

A varietal bottling of PX or Moscatel Sherry is a type of what?

A

Vin Doux Naturel
Vino Dulce Natural

33
Q

What does VOS stand for in a bottling from Jerez?

A

Vinum Optimum Signatum
Very Old Sherry, 20 year average

not used for fino/manzanilla

34
Q

What does VORS stand for in a bottling from Jerez?

A

Vinum Optimum Rare Signatum
Very Old Rare Sherry, 30 years average

not used for fino/manzanilla

35
Q

What are Sancocho and Arrope?

A

reduced must, called vino de color, used to adjust color on a sweetened sherry

Fortified Wines (3 decks)

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