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Sherry Flashcards

1
Q

Etymology of Sherry

A

From Sherish = Arabic for Jerez de la Frontera

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2
Q

Sherry triangle

A

7000ha under vine between 3 communes:
Jerez de la frontera
Sanlucar de Barrameda
El Puerto de Santa Maria

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3
Q

Varieties permitted for Sherry production

A

Pedro Ximenes
Palomino fino
Moscatel fino
+ palomino de Jerez ( not commonly used)

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4
Q

Governing body in Sherry production

A

The consejo regulator , since 1935

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5
Q

What is Sherry?

A

Fortified wine and a blend , no single vintage

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6
Q

Bodegas de crianza y expedition

A

Control the production and the shipment of Sherry

Nowadays also owns large vineyards themselves

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7
Q

Main type of soil in Sherry

A

Albariza

60-80% chalk / white / absorb and jold moisture and reflect sun , preventing the soil from drying out too much

Classified as JEREZ SUPERIOR

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8
Q

Jerez superior

A

Areas with Albariza soils / divided in PAGOS

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9
Q

PAGOS (Sherry)

A

Single vineyards

Approximately 150 registered with the Consejo Regulator in the whole Sherry region

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10
Q

Palomino fino

A

Planted on Albariza soils

Accounts for 98% of the plantings

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11
Q

Pedro Ximenes

A

Used for blending, sweetening and colouring

100% PX also produced: dark brown , very sweet, highly concentrated

Majority grown in DO Montilla-Moriles
(Less humid, less rot)
Dried in the sun (Asoleao)
Matured in SOLERA in Jerez

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12
Q

Moscatel

A

Grown in coastal areas / used for sweet wines and as a sweetening agent

2 types of soil( both inferior to Albariza):
- Arenas: clay + sand + limestone + 10% chalk
- Barros: clay + decomposed matter + 10% chalk (more fertile)

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13
Q

The 2 winds in the Sherry region

A

LEVANTE: hot easterly / dries the grapes during ripening

PONIENTE: cool westerly / allows the growth of FLOR in the Bodegas

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14
Q

Vinification of Sherry steps:

A

Harvest
Pressing
Classification of the must
Fermentation
Fortification
Classifications
Blending (by SOLERA system)

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15
Q

Time of harvest and handling of the grapes for sherry

A

Harvest in late august / September

Palomino grapes are picked and pressed

PX are picked and dried for 1-2weeks on mats until they reach semi-raisin state (SOLEO)

Grapes are de stalked and sieved

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16
Q

Max of Litres of must per kg of grapes (sherry)

A

70L/100kg of grapes

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17
Q

3 sections of pressing (sherry)

A

PRIMERA YEMA: free rum juice
SEGUNDA YEMA
MOSTO PRENSAS: used for unclassified wine or distilled

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18
Q

Fermentation of sherry

A

After 3 days most of the sugar is fermented

The wine is then drawn off into stainless steel to complete fermentation (traditionally Botas = casks)

Vats not filled to the top to allow Flor to grow

By the end of November the wine is dry / 11-12.5% abv

In January wines are classified as either Fino or Oloroso

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19
Q

Fortification of Sherry

A

Wines are fortified according to their classification:

OLOROSO: fortified to 17-18% = no Flor = OXIDATIVE MATURATION (either left dry or sweetened)

FINO/MANZANILLA/AMONTILLADO: fortified to 15-15.5% = Flor = BIOLOGICAL MATURATION

20
Q

Flor

A

Prevents air from getting to the wine an oxidating it

Feeds of nutrients and alcohol in the wine

21
Q

Maturation of sherry under Flor

A

Wines are racked into American/Canadian oak BOTAS (600L)

Only 500L is racked in order to allow Flor to grow

22
Q

Classification of sherry after maturation

A

Wines are left for up to 12 months suiting which they are know as SOBREDABLA and then classified into:
-FINO (uno palma, dos palma, tres palma)
-PALO CORTADO
-OLOROSO

23
Q

FINO SHERRY

A

Wine continue biological aging in 500-600L Botas / used for Fino , Manzanilla, Amontillado

24
Q

PALO CORTADO

A

Evolves from Fino / Fortified to 17-18% that destroys Flor / oxidative style

25
OLOROSO SHERRY
Fortified to 17-18% / racked into 500-600L Botas / no air space left = no oxidation
26
Solera system
Fractional blending method Criaderas = scales / min 2 + solera Min 3 years + 1 day in the solera system High quality = 5 to 8 years
27
Sweeting of Sherry
Done by addition of PX or VINO DULCE VINO DULCE = fermenting PX or Moscatel to 5% then arresting fermentation by adding grape brandy
28
Darkening of Sherry
Addition of Arrope / vino de color to the wine Boiling mosto from PX grapes to 1/3rd of the volume (SANCOCHO) or 1/5th of the volume (ARROPE)
29
Cabeceo
Final sherry blend
30
Venencia
Special small cup with long handle used to taste sherry
31
Copita
Traditional sherry glass
32
Sherry aging
Min 2 years 2/3 matured in Jerez Sanlucar = Atlantic influence = PONIENTE = good for Flor
33
Manzanilla Sherry
Very dry, salty, bitter, yeasty Same as fino / must be matured in Sanlucar de Barrameda
34
Fino sherry
15.5-17% / slightly less dry than Manzanilla
35
Amontillado sherry
Amber colour / hazelnut character Min 2 years aging under Flor + min 2 years oxidative maturation after fortification killed Flor Min 16% / must be dry If sweetened = must be sold as MEDIUM CREAM / CREAM SHERRY
36
Palo CORTADO sherry
Cross between fino and amontillado Rare / very expensive Initially matured under Flor
37
Oloroso sherry
Rich and complex / slightly baked oxidative flavour / fortified to 17-18% / usually dry
38
Natural sweet wine (sherry)
From sun-dried PX or Moscatel grapes Fermented to 5% abv then fortified to 15-22% with RCGM PX= brown colour/ highly concentrated / very sweet / dried fig / dried apricot / dried raisin / liquorice MOSCATEL = less dark / dried fruit , grapey
39
PALE CREAM SHERRY
Dry wine under Flor fortified to 15.5% with RCGM
40
MEDIUM CREAM sherry
Similar to pale cream but amber in colour Blended with Natural sweet wine and/or RCGM / fortified to 15.5-22%
41
CREAM sherry
Oloroso+ sweetening and colouring (PX)
42
East India sherry
Originally sherry used by sailing ships as ballast Now owned by Bodega Lustau
43
Alamacenista
Sherry stockholder / investors
44
VOS sherry
Very old Sherry 20+ years in Botas
45
VORS sherry
Very old and rare Sherry 30+ years in Botas
46
En Rama sherry
Sherry kept for several years without going through solera system

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