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WSET Diploma D5: Fortified > Sherry > Flashcards

Sherry Flashcards

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1
Q

In what province is the city of Jerez located?

A

Andalusia

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2
Q

How old is viticulture in Andalusia?

A

It dates back to the Phoenicians, who settled there around 1000 BCE

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3
Q

Why was wine consumption prohibited in Spain between the 8th-13th century?

A

The Moors (Islam) ruled in Spain

Only consumption was illegal. Grape growing and winemaking continued during this period

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4
Q

Which countries rapidly increased importing Sherry at the end of the 13th century?

A

England, Ireland, the Flemish (Netherlands)

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5
Q

What were two advantages Andalusian wines had in the international market?

A
  1. Free trade agreements with England and France
  2. Global exploration/conquering the Americas meant Sherry was being shipped worldwide
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6
Q

What is the Consejo Regulador?

A

Spain’s first regulatory wine council, controlling the production and trade of Sherry

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7
Q

When was the Consejo Regulador established? What necessitated a regulatory body?

A

1935

Large commercial success in the late 19th and early 20th centuries led to foreign imitations of Sherry, often of poor quality. The Consejo Regulador set regulations for the production and trade of Sherry

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8
Q

How did demand for Sherry fluctuate in the 20th century?

A
  • WWII caused a decrease, but recovered after
  • Peak production hit in 1979 at 1.5 million hL
  • 50% decrease in demand by the end of the 80’s
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9
Q

What was the result of decreased demand for Sherry towards the end of the 20th century?

A

A large surplus of cheap, poor-quality Sherry

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10
Q

What was Ruiz Mateos S.A (Rumasa)?

A

An almacenista that began shipping it’s own Sherry in 1950

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11
Q

What was Rumasa’s largest commercial success?

A

Becoming a major supplier for Harvey’s of Bristol. The brand Bristol Cream was of particular importance.

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12
Q

What steps did Rumasa take to dominate the Sherry industry?

A
  • Acquired and consolidated smaller bodegas
  • Purchased hotels, banks and other businesses
  • Drove down the price of Sherry through its large market influence
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13
Q

When and why was Rumasa nationalized?

A

1983, due to millions in unpaid taxes

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14
Q

How did the Spanish government’s nationalization of Rumasa affect the Sherry industry?

A
  • Its bodegas were sold off, leading to large scale unemployment and social unrest
  • Other independent bodegas closed because they couldn’t compete in a market filled with high volumes of inexpensive, poor-quality wine
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15
Q

After the fallout from Rumasa’s nationalization, what steps have the Consejo Regulador taken to promote Sherry?

A
  • Regulating amount of vineyard plantings
  • Regulating stock levels
  • Promoting Sherry as a quality product
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16
Q

At what latitude is Jerez located?

A

36 degrees

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17
Q

At what altitude are the vineyards in Jerez located?

A

0-90 meters

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18
Q

What’s the largest moderating influence on Jerez?

A

The Atlantic Ocean

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19
Q

Describe the general climate of Jerez

A

Hot, mediterranean climate

Hot, dry summers and relatively rainy winters

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20
Q

What is the Poniente? Why is it important to the climate of Jerez?

A

A cool, damp wind coming from the Atlantic

It serves as a cooling influence and adds humidity during the summer

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21
Q

What is the Levante?
Why is it important to the climate of Jerez?

A

A hot, drying wind coming from North Africa

It creates a more arid climate

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22
Q

How does Jerez’s arid climate affect the time of harvest?

A

Grapes transpire at a quicker rate, leading to a higher concentration of sugar

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23
Q

Why would an especially hot year be a particular challenge for Fino/Manzanilla Sherry?

A

A high concentration of sugar can make it difficult to ferment dry and develop a layer of flor

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24
Q

How can the mediterranean climate affect canopy management in Jerez?

A

There are many cloudless days in the summer, leading to more hours of sunlight and potential for sunburn

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25
Q

What is the name of the delimited growing area for Sherry?

A

Zona de Producción or Marco de Jerez

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26
Q

How large is the Zona de Producción?

A

7,000 hectares

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27
Q

What are the two DO’s within the Marco de Jerez?

A

DO Jerez-Xérèz-Sherry
DO Manzanilla- Sanlúcar de Barrameda

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28
Q

Besides fortified wine, what is allowed to be produced from grapes within the Zona de Producción?

A

Sherry Vinegar

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29
Q

What is the one grape used in DO Jerez-Xérèz-Sherry that is allowed to be sourced from outside the Marco de Jerez? Where else can it be sourced from?

A

Pedro Ximénez (PX)

The grapes can come from around Montilla

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30
Q

What is a “pago”?

A

A smaller delimited area thought to produce distinct wines

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31
Q

Can pagos be included on DO Jerez-Xérèz-Sherry labels ?

A

Yes, as of 2021

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32
Q

What is the name of the key soil in Jerez?

A

Albariza

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33
Q

What makes up albariza soils?

A

Limestone, silica and clay

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34
Q

How does the limestone in Albariza soils assist viticulture?

A

It was formed from shells of aquatic microorganisms 30 years ago, creating a porous soil that is spongelike when wet.

It is able to retain water well, which is crucial during hot, dry growing seasons

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35
Q

What role does clay play in albariza soils?

A

It water moisture from winter rains and gradually releases it throughout the growing season

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36
Q

How is albariza’s crust advantageous for viticulture in Jerez?

A
  1. It forms a dry crust on the surface, which prevents water from evaporating
  2. Its light color reflects sunlight, aiding in ripening, and not retaining heat so diurnal temperature shift is larger
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37
Q

What major benefit does albariza provide for grape growers?

A

It allows for higher density plantings and higher yields (70 hL/ha)

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38
Q

What’s the average planting density in Jerez?

A

3,500-4,000 vines per hectare (compared to 1-2k vines/ha in La Mancha)

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39
Q

Why are higher yields acceptable for grapes making Sherry?

A

Most of the flavor is coming from the maturation process, and not the grapes themselves. Concentration is less of a concern.

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40
Q

Besides albariza, what are two other types of soils in Jerez and what are their major characteristics?

A
  1. Barros - Higher clay content
  2. Arenas - Higher sand content
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41
Q

What percent of grapes grown in Jerez are Palomino?

A

97%, with Moscatel and PX splitting the remainder

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42
Q

What are two aliases for Palomino?

A

Palomino Fino, Listán

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43
Q

What 5 characteristics does WSET give for Palomino?

A
  • Mid to late ripening
  • Grows well in dry, sunny weather
  • High yielding
  • Loses acid quickly as it approaches ripeness
  • Neutral in flavor and aroma
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44
Q

What are two aliases for Moscatel?

A
  • Moscatel de Chipiona (named after the town of Chipiona)
  • Muscat of Alexandria
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45
Q

What kind of soil will you most likely find Moscatel grown on?

A

Arenas soil - sandy, like the soils found in Chipiona

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46
Q

What are the 4 characteristics WSET gives for Moscatel?

A
  • Late ripening
  • Well adapted to heat and drought
  • Aromatic grape variety
  • Usually used for sweet Sherry labelled “Moscatel”
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47
Q

What is PX used for in Sherry?

A

Sweet fortified wine, either bottled varietally or as a sweetening agent in blends

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48
Q

What percentage of vineyards area within the Marco de Jerez is planted with PX?

A

1%

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49
Q

Besides the Marco de Jerez, where else can PX come from?

A

Montilla, in the province of Córdoba

Usually shipped as young wine, but also as raisins or fresh grapes

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50
Q

What are the three characteristics WSET gives for PX?

A
  • Small, thin-skinned grape
  • Neutral in flavor and aroma
  • Capable of accumulating high levels of sugar
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51
Q

What’s special about PX production?

A

Grapes are left to dry in the sun after picking to concentrate sugar

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52
Q

How many local varieties were recently permitted for use in the production of Sherry?

A

6, all grown locally pre-phylloxera

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53
Q

Why are Sherry vineyards currently being transformed?

A

To accommodate mechanization of pruning, harvesting and soil management

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54
Q

What used to be the principal vine training method? What is it called in Jerez?

A

Replacement cane pruning, or Vara y Pulgar

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55
Q

What kind of vine training are growers increasingly switching to?

A

Single or double cordon, spur pruned, VSP

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56
Q

What is an increased risk caused by VSP training in Jerez?

A

Sunburn, but more canopy shading helps

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57
Q

What is a typical vine spacing in Jerez?

A

Intra-row: 1m
Inter-row: Enough to fit a tractor lol

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58
Q

What is the maximum yield allowed for Sherry vineyards?

A

80 hl/ha, but it’s not common

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59
Q

What are common yields for Sherry vineyards?

A

60-70 hl/ha

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60
Q

What is the topography of most Sherry vineyards?

A

Gentle slopes (10-15 degrees), where albariza is normally found

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61
Q

What is the process of “aserpia”? Why is it done?

A

The practice of creating troughs within the rows after harvests.

It helps the vineyards retain water from winter rains rather than it flowing away

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62
Q

How is aserpia accomplished?

A

Traditionally, manually, but its mostly mechanized now

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63
Q

What rootstocks will you mainly find in Sherry vineyards?

A

333EM, 41-B and 13-5 EVEX (all hybrids of V. vinifera and V. berlandieri)

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64
Q

What are 3 reasons why 13-5 EVEX is an important rootstock in Sherry?

A
  • It’s well adapted to limestone soils, which can help prevent chlorosis
  • It’s drought resistant
  • It produces good yields
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65
Q

What are the most significant pests/hazards in Sherry vineyards? What are the typical solutions?

A
  • Chlorosis (due to limestone heavy soils) : 13-5 EVEX rootstock
  • Drought : Drought tolerant rootstock (13-5 EVEX rootstock)
  • Powdery mildew in the Spring/fungal disease : VSP (air circulation) and systemic fungicides (if disease is present)
  • European grapevine moth : Pheromone traps (sexual confusion)
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66
Q

When does harvest usually start in Sherry?

A

1st week of August in the more inland vineyards, finishing by the 2nd week of September for the cooler coastal sites

PX and Moscatel tend to be harvested a little later

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67
Q

Why are Palomino grapes harvested earlier?

A

To avoid rain and rot.
Phenolic and flavor/aroma development aren’t huge considerations for Palomino because a) the wine gets its character from maturation, and b) it’s getting pressed immediately after arrival at the winery

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68
Q

What’s a normal potential alcohol for Sherry grapes at harvest?

A

12% ABV

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69
Q

What’s a normal level of acid for Sherry grapes at harvest?

A

5g/l or 3.3-3.5pH

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70
Q

Why might acidification be necessary for Palomino?

A

Palomino loses acid quickly at harvest (should be at 5g/l when picked)

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71
Q

What percent of grapes are harvested by machine in Jerez?

A

60% by machine

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72
Q

At what time of day are grapes harvested for Sherry production?

A

At night/early morning to prevent oxidation and microbial spoilage

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73
Q

How much skin contact is allowed for Sherry grapes?

A

As little as possible. Grapes are pressed immediately upon arrival at winery.

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74
Q

Why is skin contact bad for biologically aged wines?

A

Phenolics prevent the formation of flor

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75
Q

What is “Primera Yema”? What is it used for?

A

The first and lightest press. Used for, along with free run, biologically aged wines

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76
Q

Primera Yema and free run juice make up what percentage of total juice yields?

A

60-75%

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77
Q

Is free run/primera yema allowed in Oloroso Sherry?

A

Yes

Because they make up so much of the yield (60-75%), they’re often included in Oloroso production for producers who mainly make that style (Eg. Fundador)

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78
Q

What is the “segunda yema”?

A

The second press, which is used for oloroso because it will be higher in phenolics

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79
Q

What is the “Prensa”?

A

The Prensa is the last press fraction
- Typically fermented in new casks to prepare them for future use
- Distilled into a grape spirit

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80
Q

What’s the maximum permitted juice yield for Sherry production?

A

70 L/100kg grapes

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81
Q

Why is juice clarified before fermentation in Sherry production?

A

Albariza soils are dusty, and the sediment needs to be discarded before fermentation

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82
Q

What are the options Sherry producers have for clarifying juice before fermentation?

A

Cold settling, centrifugation, flotation

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83
Q

Is must from different vineyard sites typically fermented separately?

A

Yes

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84
Q

What kind of yeast is typically used in Sherry?

A

Cultured yeast

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85
Q

For base wines in Sherry, what’s the typical range for temperature during fermentation?

A

22–26°C (72– 79°F), medium-high temperatures

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86
Q

Why do Sherry producers typically let the must ferment at warmer temperatures (72-79°F)?

A

Because Palomino is a relatively neutral grape and most of the flavor will be coming from maturation, it’s not as important to retain the fruity aromas and esthers

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87
Q

What’s a typical vessel for Sherry fermentation?

A

Stainless steel mostly, with a small number of producers using old oak to add richness

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88
Q

When is the vast majority of sugar converted during fermentation? How long is the entire process?

A

The first 7 days

A few weeks

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89
Q

Why does the remainder of the fermentation process happen at a slower rate?

A

The higher alcohol levels make it more difficult for yeast to function

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90
Q

Why is MLF not wanted for Sherry production?

A

Acid is already low, and buttery flavors aren’t wanted

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91
Q

How is MLF blocked in Sherry production?

A

Chilling the must (particularly important for biologically aged wines. SO2 will prevent flor)

92
Q

Besides stylistic winemaking decisions, why is MLF not common in Sherry?

A

Climactic factors result in low acid

Palomino has naturally low levels of malic acid

93
Q

What is the “First classification” in Sherry?

A

Deciding whether or not a wine will go through biological or oxidative aging

94
Q

At the first classification, what wines will go though biological aging?

A

lighter-bodied, less intense wines

95
Q

At the first classification, what wines will go though oxidative aging?

A

Fuller-bodied, more intense wines

96
Q

What are biologically aged wines fortified to?

A

15-15.5% ABV

97
Q

Why are oxidatively aged wines fortified to 17% ABV?

A

Flor cannot survive at 17% ABV or higher

98
Q

What is used to fortify Sherry?

A

95% ABV neutral grape spirit

99
Q

Do wines labelled with the D.O. Xeres-Jerez-Sherry need to be fortified?

A

As of 2021, no, however they must naturally reach an ABV of at least 15%

This is yet to be approved by EU law

100
Q

What is the process after fortification called?

A

Sobretablas

101
Q

How long does the Sobretablas process last?

A

A few months

102
Q

What happens during sobretablas?

A

Wines intended for biological aging are kept separate from the solera system and monitored for flor development

103
Q

What are the characteristics of wines during the second classification?

A

Fino/Manzanilla: full layer of Flor, still tastes fresh. May be moved to an Amontillado system later.

Palo Cortado: Slightly less delicate profile than Fino

104
Q

Where must the Sherry wine undergo maturation?

A

Traditionally, within the Zona de Crianza (Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria)

Now, anywhere within the Zona de Produccion

105
Q

Where must D.O. Manzanilla - Sanlúcar de Barrameda be aged?

A

Sanlúcar de Barrameda

106
Q

What is the most typical vessel for aging Sherry?

A

Old 600L Butts, made from American oak (historical reasons due to Spanish conquests and also because it’s cheaper than French Oak)

107
Q

To what level will butts be filled for biologically aged Sherry?

A

500L out of 600L to allow room for flor to develop?

108
Q

The municipalty of Puerto de Santa Maria lies along which river?

A

Ribera Guadalete

109
Q

The municipalty of Sanlúcar de Barrameda is located at the mouth of which river?

A

Ribera Guadalquivir, which outlines the northwestern border of the Zona de Produccion

110
Q

What is the main consideration for the design and architecture of bodegas (maturation facilities) in Sherry?

A

Create ideal maturation conditions (humid, cool temperatures) without the need for modern air conditioning

111
Q

What are some features built into bodegas in Sherry that produce ideal conditions for maturation? (5 in total)

A
  • Thick walls that maintain a consistent temperature
  • High ceilings that allow heat to rise away from the wine (stacked only 3-4 butts high)
  • Windows positioned high up and oriented towards southwesterly winds (damp, cool winds)
  • Thin blinds over windows to prevent sunlight, bugs and dust from entering
  • Floors made of earth which can be easily dampened during warmer, drier months
112
Q

Why are humidity and temperature especially important considerations in Sherry?

A

Growth and maintenance of flor depend on these factors

113
Q

What makes the year round maintenance of Flor difficult?

A

Fluctuations between Summer and Winter temps

114
Q

What is a criadera and what does it indicate?

A

It is a tier within a solera system containing wines of the same age. Its number indicates its age and place within the system (oldest wine is called the solera, 2nd oldest is in the 1st criadera, etc)

115
Q

What is the maximum legal amount that can be removed from a solera system annually?

A

40%

116
Q

What is the minimum age of a wine that can be bottled and released in Sherry?

A

2 years old

117
Q

How is a solera system maintained (simplified)?

A

40% is drawn from the solera, which is replaced by 40% of the 1st criadera, which follows successively up to the wine from the sobretablas

118
Q

Why would a younger wine be pulled from the solera system for bottling?

A
  • Style (inexpensive, fresher Sherry could be a majority of younger wine)
  • Complexity for older/more premium bottlings
  • Quicker cashflow
  • Lower price due to maturation
119
Q

Can solera systems be blended?

A

Yes, for different reasons

  • Soleras can be blended for final blends before bottling
  • Wines can be pulled from one solera system into another (eg. being matured in a Fino system before being introduced to an Amontillado system)
120
Q

What is flor?

A

A composition of four different strains of Saccharomyces Cerevisiae

121
Q

Under what conditions can flor start to form?

A
  • ABV of 15-15.5%, struggle to survive above 16%
  • No added sulfur
  • Access to oxygen (only fill butts 85-90%, loosely inserted bungs)
  • Temperature of 61–68°F (16-20°C)
  • Humidity levels of at least 65%
122
Q

Regarding the sensory experience of finished wine, how does flor affect biologically aged Sherry?

A
  • Color
  • Sweetness
  • Body
  • Flavor/aroma
123
Q

How does flor affect color?

A

The color of the wine remains pale lemon after aging because flor protects from oxidation

124
Q

How does flor affect flavor/aroma?

A

Flor consumes alcohol and converts it to acetaldehyde, with flavors of apple skin, bruised apple, hay, and chamomile. It also consumes acetic acid, which lessens any vinegar character you might get from oxidative aging.

125
Q

How does flor affect body?

A

Flor consumes glycerol and alcohol, which will give the wine a lighter texture and body (relative to other fortified wines)

126
Q

How does flor affect perceptible sweetness?

A

Flor consumes glycerol, which can remove some perceptible sweetness

127
Q

How can flor reflect terroir?

A

The composition of the different yeast strains within flor will change from place to place. It will influence the amount of alcohol consumed and acetaldehyde produced

128
Q

Besides acetaldehyde, what other aromas and flavors might be found in biologically-aged Sherry?

A
  • Autolysis, which comes from dead flor cells (Savory, nuttier character w/rounded, fuller texture)
  • Other compounds (higher alcohols, acids, acetals, and terpenes)
129
Q

What are three important purposes for a biologically aged solera system?

A
  • Style
  • Maintaining quality
  • Refreshing nutrient levels (glycerol, ethanol, acetic acid) needed to maintain flor
130
Q

How does bottling of Fino/Manzanilla Sherry differ from other styles?

A

It occurs in smaller, more frequent bottlings so that nutrients for the solera system’s flor is constantly replenished and the wine being pulled has the freshest character possible

131
Q

How long should Fino/Manzanilla sherry be aged in bottle?

A

None. They should be consumed as early as possible after bottling.

132
Q

How does the color of oxidatively aged wines change throughout maturation?

A

Lemon -> Golden -> Amber -> Brown

133
Q

Why do alcohol levels rise as an oxidatively aged wine matures?

A

Water evaporates fast than ethanol in a cool, humid environment like a bodega

134
Q

At what rate does volume of wine decrease each year during maturation?

A

3-5% of volume evaporates each year

135
Q

Why do alcohol levels not rise in a biologically aged solera system?

A

Flor consumes ethanol at a faster rate than water evaporates

136
Q

How does evaporation during oxidative maturation affect the resulting wine? (6 in total)

A
  • Higher ABV
  • More concentrated flavors/aromas
  • Flavors and aromas change from primary to tertiary
  • Higher concentration of glycerol (rounder, fuller body, perceptibly sweeter)
  • Acetaldehyde decreases slightly
  • Acetic acid and ethyl acetate increase slightly
137
Q

How are most Sherry wines finished before bottling?

A
  • Tartrate stabilization (through contact method)
  • Fining
  • Filtration (necessary to remove flor in B-A sherry)
138
Q

What closures are allowed in Sherry?

A

Cork, Cork Stoppers, Screw Caps

139
Q

The Consejo Regulador uses which features to regulate styles of sherry?

A
  • Alcohol
  • Sugar content
  • Aging method
  • Length of aging
  • Color
  • Location
140
Q

Where can Sherry be bottled?

A

Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria

141
Q

What are vinos generosos?

A

Dry styles of Sherry

142
Q

What’s the maximum amount of sugar that Dry Sherry can contain?

A

4 g/L RS

9 g/L if the wine is 12+ years old

143
Q

What are the styles of dry Sherry?

A
  • Fino/Manzanilla
  • Fino Viejo/Manzanilla Pasada
  • Amontillado
  • Palo Cortado
  • Oloroso
144
Q

What are the commonalities between Fino and Manzanilla? (8 total)

A
  • Pale Lemon
  • Dry
  • Low Acidity
  • Low Alcohol
  • Light to medium body
  • Feature some combination of fresh fruit and acetaldehyde flavors/aromas (depending on length of aging)
  • Range in quality from Good to Outstanding
  • Range in price from inexpensive to super-premium
145
Q

What climatic factors impact Manzanilla sherry in relation to Fino sherry?

A
  • Proximity to ocean
    (higher humidity and gentler seasonal temperature shifts)
  • Yeast strains available
    (local flor produces lower levels of acetaldehyde)
146
Q

How does flor play a role in distinguishing Manzanilla Sherry from Fino?

A
  • Thicker layer of flor (due to climate) creates more protection from oxygen
  • Lower production of acetaldehyde leads to more fruit character than Fino
147
Q

How does maintaining a Fino solera system in Jerez de la Frontera differ from a Manzanilla solera system in Sanlúcar de Barrameda?

A

Thicker layers of flor in Sanlúcar de Barrameda need more frequent replenishing of nutrients from younger wine. This leads to smaller, more frequent releases.

148
Q

What is the minimum aging requirement for Sherry to be labelled “Fino Viejo” or “Manzanilla Pasada”

A

An average age of 7 years

149
Q

How does Amontillado leave a Fino solera system?

A

The wine will start in a solera system, be fortified to 17% (kills the flor), and enters an amontillado system

150
Q

What are the aging requirements for Amontillado Sherry?

A

There are no legal specifications for aging requirements, and the proportion/length of biological and oxidative aging can vary significantly

Flavor profile/price will depend heavily on producer/release

151
Q

What are the characteristics that every Amontillado Sherry will have?

A
  • A mix of biological and oxidative character
  • Completely dry
  • Lighter body (due to flor’s consumption of glycerol)
  • Above 16% ABV
152
Q

Where does Amontillado range in price?

A

Inexpensive to Super Premium

153
Q

Where does Amontillado range in quality?

A

Good to Outstanding

154
Q

How is a Palo Cortado sherry classified?

A

It is vague. “Aromas similar to those of an Amontillado, but a palate more similar to that of an Oloroso, as a consequence of its oxidative ageing once the initial film of flor has disappeared”

155
Q

What are the characteristics that every Palo Cortado Sherry will have?

A
  • Dry, under 5 g/L
  • ABV of 17-22%
  • A mix of BA and OA character, but predominantly OA
156
Q

How long does Palo Cortado need to be aged?

A

There are no stipulations on winemaking or maturation

157
Q

How do Palo Cortado sherries begin?

A
  • Designated for biological aging during the first classification
  • Failing to develop a sufficient layer of flor and show some amount of oxidative character
  • Moved to a Palo Cortado solera system after the second classification
158
Q

How does Palo Cortado differ from Amontillado?

A
  • Less time biologically aging (less acetaldehyde character)
  • Contains more glycerol (fuller, rounder body)
159
Q

Where does Palo Cortado range in price?

A

Sometimes medium, but generally premium to super premium

160
Q

Where does Palo Cortado range in quality?

A

Generally very good to outstanding

161
Q

When is Oloroso fortified and to what ABV?

A

After fermentation to 17% ABV

162
Q

Where does Oloroso range in price?

A

Inexpensive to premium

163
Q

Where does Oloroso range in quality?

A

Acceptable to outstanding

164
Q

What are the characteristics that every Oloroso Sherry will have?

A
  • Flavors/aromas from OA
  • Dry, under 5 g/L
  • ABV of 18-22%
165
Q

What does the “En Rama” style try to accomplish?

A

To bottle wine as it was in the barrel. Tends to be more intense and complex than regular releases.

166
Q

What are the legal requirements to be considered “En Rama”?

A
  • Applicable to any dry style of Sherry
  • NO fining, clarification or cold stabilization
  • They CAN be filtered, but some producers choose not to. Usually a light filtration for exported wine.
167
Q

Which styles of Sherry can be bottled En Rama?

A

Any dry style, but Fino is most common

168
Q

Where does En Rama range in price?

A

It tends to sell for more than the standard of its respective style

169
Q

What are the styles of naturally sweet Sherry?

A
  • PX
  • Moscatel (much less common bottled varietally)

The two most common grapes used in naturally sweet sherry, often bottled varietally.

170
Q

How do naturally sweet styles of Sherry retain their sweetness?

A

Harvested grapes are lain in the sun for 2-3 weeks to concentrate sugar. Yeast can only survive up to 4-6% ABV.

171
Q

To what ABV are naturally sweet Sherries fortified?

A

15-16% ABV

172
Q

How does oxidative aging affect naturally sweet sherry?

A

It concentrates the sugar and flavors/aromas

173
Q

What is the minimum RS for PX Sherry?

A

212 g/L, but it’s often closer to 450-550 g/L

174
Q

What are the common characteristics of PX sherry?

A
  • Full bodied (almost syrup)
  • Lusciously sweet
  • Low acid
  • 15-22% ABV
  • Pronounced aromas/flavors (raisins, nuts, molasses, chocolate and salt)
175
Q

What’s the minimum RS for Moscatel Sherry?

A

160 g/L, but often closer to 325-375 g/L

176
Q

How is Moscatel sherry aged differently than PX?

A

It can be aged in the same way, oxidatively.

It can also be aged under protection from oxygen to preserve a fresher character.

Both highlight the aromas of Moscatel.

177
Q

Where do naturally sweet sherries range in price?

A

Inexpensive to premium

178
Q

Where do naturally sweet sherries range in quality?

A

Good to outstanding

179
Q

What is the difference between a sweetened Sherry and a naturally sweet Sherry?

A

Naturally sweet Sherry
- Predominantly PX or Moscatel
- Left in sun to concentrate sugar
- Yeast cannot ferment it dry before fortification

Sweetened
- Made from Palomino
- Base wine is fermented dry, fortified, aged, and then blended with a sweetener

180
Q

How long is a sweetened Sherry aged for?

A

Depends on the producer.

Inexpensive will pull young wines from the system and sweeten right before bottling

Medium to premium might age the base wine for a long period of time before sweetening, after which it can undergo additional aging in a sweetened solera system

181
Q

What’s an example of a premium sweetened Sherry?

A

Gonzalez Byass’ “Matusalem” VORS Cream Sherry

15 year aging -> Blending -> Additional 15 years

182
Q

What are the styles of Sweetened Sherry?

A
  • Pale Cream
  • Medium
  • Cream
183
Q

How are Pale Cream Sherries aged?

A
  • Must undergo a period of biological aging prior to sweetening
  • Blended with sweetener (usually rectified concentrated grape must because it doesn’t add color or flavor)
184
Q

How sweet are Pale Cream Sherries?

A

Medium-Sweet to Sweet
(45-115 g/L)

185
Q

Where does Pale Cream Sherry range in price?

A

Inexpensive

186
Q

Where does Pale Cream Sherry range in quality?

A

Acceptable to good

187
Q

What are the commonalities between Medium and Cream Sherries? (5 total)

A
  • Legal maturation requirements are the same
  • Some degree of sweetness (usually from PX)
  • Inexpensive to premium in price
  • Acceptable to outstanding in quality
  • Premium examples will be made from well aged Amontillado, Oloroso, and PX
188
Q

What are the differences between Medium and Cream Sherries?

A

Sugar (usually PX, but sometimes RCGM or both)
- Medium will have 4-115 g/L of sugar
- Cream will have more than 115-140 g/L of sugar

Flavors/aromas
- Medium SHOULD show character of BA and OA
- Cream SHOULD show character of OA

189
Q

Legally, what can Medium and Cream Sherries use as base wines?

A

Both can use a blend of biologically and oxidatively aged wines, or exclusively one or the other

190
Q

In practice, what do Medium and Cream Sherries almost always use as base wines?

A

Medium
- A blend of BA and OA sherries/Amontillado

Cream
- Oloroso

191
Q

What does VOS stand for and what does it signify?

A

Very Old Sherry (Vinum Optimum Signatum)

The average age of the wine is 20 years or older
- Each batch assessed by a tasting panel for typicity
- Each batch given a chemical analysis for verification of aging

192
Q

What does VORS stand for and what does it signify?

A

Very Old Rare Sherry (Vinum Optimum Rare Signatum)

  • Average age of wine is at least 30 years old
  • Assessed by a tasting panel for typicity
  • Given a chemical analysis for verification of aging
193
Q

Is VOS/VORS dry?

A

Not necessarily. Amontillado, Oloroso (sweet or dry), Palo Cortado or Pedro Ximénez can all be age certified

To cover the astringency that comes with age, producers are allowed to blend in a small amount of PX to their dry wines. These must be perceptibly dry.

194
Q

Where does VORS range in quality?

A

Very Good to Outstanding

195
Q

Where does VORS range in Price?

A

Premium to Super Premium

196
Q

How does the process of certifying 12yr and 15yr Sherry differ from VOS/VORS?

A

Everything undergoes a tasting and a lab analyses

VOS/VORS are tested for each batch, or “saca”, intended for release

12yr/15yr releases have their entire solera systems certified on an annual basis

197
Q

What are the quotas for the maximum withdrawal of age certified sherry?

A

12yr - 1/12 of the available stock
15yr - 1/15 of the available stock
VOS - 1/20 of the available stock
VORS - 1/30 of the available stock

198
Q

As of 2020, how large is the Zona de Producción?

A

7,142 ha

199
Q

What is the average vineyard holding within the Zona de Producción?

A

Just above 3 ha (~7.5 acres)

200
Q

What’s the breakdown of vineyard ownership in the Zona de Producción

A
  • 47% belongs to members of co-operatives
  • 31% belongs to shippers
  • 22% belongs to independent growers
201
Q

What are the three registers of companies involved in the production and sale of Sherry?

A
  • Bodegas de la Zona de Producción (Production bodega)
  • Bodegas de Crianza y Almacenado (Aging and storage bodegas)
  • Bodegas de Crianza y Expedición (Aging and shipping bodegas)
202
Q

What are examples of a few Bodegas de Crianza y Expedición?

A

Gonzalez Byass, Barbadillo, the Estevez Group

203
Q

What is the basic function of a Bodega de la Zona de Producción?

A

It presses grapes, ferments must into wine, and can fortify the wine

204
Q

Who would own a Bodega de la Zona de Producción?

A
  • Most owned by a company within another register
  • Some are independent (including the large co-ops) and sell to Bodegas de Crianza y Almacenado
205
Q

What happens after a base wine is produced at a Bodega de la Zona de Producción?

A
  • Sold to/moved to (if owned by a company in another register) a Bodega de Crianza y Almacenista
  • Sold as finished wine directly from production facility, but cannot qualify for DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda
206
Q

What is the role of a Bodega de Crianza y Almacenista?

A
  • Store and mature wines
  • Usually work with relatively small volumes of wine
  • Must sell to a Bodega de Crianza y Expedición
207
Q

What is the role(s) of a Bodega de Crianza y Expedición?

A
  • They are the only companies allowed to export and sell wines under the DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda
  • To mature wine themselves, bought either from a Bodega de producción or an almacenista
208
Q

What’s another term for Bodega de Crianza y Expedición?

A

Shipper

209
Q

Why would a shipper choose to blend wine from an Almacenista with their own stock?

A

To add volume to their production and to add complexity

210
Q

How do Bodega de Crianza y Expedición brand the wines they sell?

A
  • Generally they bottle under their own label
  • Lustau works with many almacenistas and will feature them on their labels
211
Q

Which tier has suffered significantly due to the decrease in demand of Sherry?

A

Almacenistas, who don’t produce or sell wine

Shippers only needed to sell their own stocks rather than buy more

212
Q

What legislation was passed in 1996 that helped almacenistas survive waning demand?

A

Consejo Regulador lowered minimum stockholding for shippers from 12,500 hL to 500hL

Larger almacenistas were then able to sell under their own label

213
Q

What were some brands that emerged from almacenistas-turned-shippers in 1996?

A
  • El Maestro Sierra
  • Bodegas Tradición
214
Q

When was Sherry’s Consejo Regulador first registered?

A

1933, the first regulatory body for wine production in Spain

215
Q

What does the Consejo Regulador oversee?

A
  • All vineyard registers
  • Maximum yields
  • Minimum alcohol levels for base wines
  • Rotation of stock in bodegas
  • Verification of age-dated sherries
  • Marketing and promotion of sherry
216
Q

What are some tactics the Consejo Regulador uses to promote Sherry?

A
  • Organizing events for International Sherry week
  • Educational classes for wine professionals
217
Q

What is one monumental acheivement that the Consejo Regulador was able to accomplish

A

In the 1990’s, it campaigned for the term “Sherry” to be used only for the DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda

Before, Sherry was a generic term referring to a fortified white wine

218
Q

When did Sherry sales peak? How have Sherry sales changed (in Liters) over the past 15 years?

A

In the 1970’s, around 150 million liters

That decreased to 77 million liters in 2009 and 25.8 million liters in 2023

219
Q

What styles of Sherry have been hit the hardest by declining sales?

A

Sweet Sherries, which used to be the highest by volume, declined by more than 50% between 2006 to 2023

Cream
(12.5m L -> 5.4m L)
Medium
(11.8m L -> 4.2 m L)
Pale Cream
(4.1m L -> 1.8m L)

220
Q

What’s the largest market for Pale Cream Sherry?

A

The U.K.

The majority of Sherry exported to the UK is sweetened Sherry, including 90% of Pale Cream Sherry’s total production

221
Q

How have sales of Fino compared to Manzanilla recently?

A

Fino
(14m L in 2006 -> 5.3m L in 2023)
Manzanilla
(8.5m L in 2006 -> 6.2m L in 2023)

222
Q

Why have sales of Manzanilla not been hit quite as hard as other styles?

A

Manzanilla is the most popular style in Spain (followed by Fino), which is the largest global consumer of Sherry (38% of sales, or 11.5m L in 2023)

223
Q

How have exports vs domestic consumption of Sherry differed?

A

Spain’s demand for Sherry has been relatively stable (2014-2019)

The most popular export markets (UK- 6.9m L, Holland- 2.5m L, Germany- 1.3m L) have all declined in sales

224
Q

Despite an overall decline in sales, what are the styles that have been profitable for shippers?

A

Palo Cortado, PX, and Age-Indicated Sherries

225
Q

Where has Sherry seen an increase in sales?

A
  • Markets like the UK
  • Premium-priced sherries
  • Driven by hospitality sector and younger drinkers
226
Q

What have some Sherry producers experimented with to attract new consumers?

A

Still wines, made from Palomino or PX

Range of styles: young & fresh, BA, partial OA

227
Q

Name 5 shippers established in the city of Jerez de la Frontera

A

WSET Diploma D5: Fortified (8 decks)

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