Sherry Flashcards
Sherry is produced around the town named?
Jerez de la Frontera , Spain
Climate of Jerez?
Hot, Mediterranean
Other factors from climate in Jerez?
-Cool westerly wind known as the poniente
Temperature can be sent soaring from the hot easterly drying wind called the levante
Coastal region, so rainfall is high
Soil type of Jerez?
It is called ‘Albariza’ and has a very high chalk content, good drainage and excellent water holding capacity so it can store for vines during very hot Summers
3 main grape varieties in sherry?
Palomino
Pedro Ximenez
Muscat of Alexandria
Grape handling and fermentation of sherry?
Given high temps at harvest times grapes must reach the press as quickly as possible to avoid oxidation.
-fermentation in large stainless steel tanks with temps ranging from 22c to 26c.
-base wine is dry with approximately 11 to 12% abv
Explain the first classification of sherry?
wines are classified into two types after fermentation ..those that will be sent for oxidative ageing and those sent for biological ageing.
-lighter, paler wines with more finesse are selected for biological ageing. At this stage the film forming yeast known as flow will have started to grow on the surface of all the wines.
Wines made from grapes grown in warmer areas and fermented at higher temperatures are more likely to be suitable for oxidative ageing.
Fortification and Sobretabla?
Once the classification has been made (oxidative or biological) wines are fortified using a 95% abv spirit then set aside for a few months before they are incorporated into a solera system. This is known as ‘sobretabla’
What is done to sherry wines classified for biological ageing?
They are fortified to between 15 and 15.5 % abv which is the ideal strength for the development of flor.
-Sobretabla is important for these wines as the producer needs to check if flor develops correctly..a 2nd classification is needed to see if the wine is suitable for a solera system otherwise it is re-fortified and sent for oxidative ageing or rejected.
Sherry in the winery for naturally sweet styles?
Grapes are picked and sundried to concentrate sugars.
Once the desired must weight is achieved the grapes are pressed and fermentation is started.
Yeast struggle to ferment all the sugar and rarely manage more than a few degrees of alcohol.
Once fermentation stops the mist is fortified to 17% abv
Wines of DO Jerez can only be produced where?
Jerez de la frontera
Sanlucar de Barrameda
El puerto de Santa Maria
Maturation on the solera system?
600 litre oak barrels called butts
Very old as the flavours of oak are undesirable in these wines
The oak is needed to make sure oxygen comes into contact with the wine, this is further encouraged as the barrels are only ever 5/6’s full.
Keeping the maturation environment cool is important so traditional bodegas have thick whitewashed walls, high ceilings and windows that allow cooling breezes from the poniente. The earth floors are kept damp to maintain the correct level of humidity
Explain the Solera System:
System of maturation made up of groups of butts which hold wines of different ages, these are called ‘criaderas’
It involves moving wine between them over time to achieve a blend of younger and older wines.
Flor and Biological ageing:
Biological ageing requires the presence of flor which is made up of a number of yeast strains.
Forms a thick layer on top of the wine and feeds off the alcohol and other nutrients in the wine as well as oxygen in the atmosphere to produce carbon dioxide and aceltaldrhyde.
Flor cannot thrive in a wine above 15.5% abv and likes moderate levels of humidity.
Describe a Fino and a Manzanilla Sherry:
These wines have undergone biological ageing.
Pale lemon in colour, usually have aromas of citrus fruit, almonds and herbs with breads notes from the flor.
