Sherry

Question 1

When did Sherry became an appellation?

Answer 1

In 1933 with the establishment of Sherry Consejo Regulador

Question 2

Name the three towns of Sherry

Answer 2

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

Question 3

Sherry is the product of two DO zones:

Answer 3

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda

Question 4

Which are the winds that blow in Andalucia?

Answer 4

The hot, dry levante wind intensifies the region’s heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening. The humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor, a film-forming yeast necessary in the maturation of Sherry.

Question 5

Three principal soil types characterize the Jerez region:

Answer 5

albariza, barros, and arenas

Question 6

80% of the appellation’s vines are located in?

Answer 6

Jerez Superior

Question 7

Name some pagos of Sherry

Answer 7

Jerez de la Frontera: Macharnudo, Añina and Carrascal. Macharnudo, at over 2000 acres, is the largest pago in Jerez

Sanlucar de Barrameda: Miraflores

El Puerto de Santa María: Balbaina and Los Tercios

Question 8

Three white grapes are authorized for the production of Sherry:

Answer 8

Palomino (Listán), Pedro Ximénez (PX) and Moscatel (Muscat of Alexandria)

Moscatel is mainly cultivated in the arenas soils near Chipiona. Plantings of Pedro Ximénez in Jerez have diminished so greatly that the Consejo Regulador has granted special dispensation allowing producers to import Pedro Ximénez must from the nearby Montilla-Moriles DO

Question 9

In Jerez, each vine is commonly trained in the traditional manner of?

Answer 9

vara y pulgar
However, an increasing number of vineyards are now cordon trained (single or double)
and spur pruned which is more suitable for mechanisation. VSP trellising ensures the canopy
remains open and arranged for easy mechanisation, although some shading of the bunches
is needed to prevent sunburn. While within-row spacing can be quite tight (just over 1m),
between-row spacing is wide enough to allow tractors to pass

Question 10

Maximum yields are set at?

Answer 10

80 hl/ha in Jerez Superior and 100 hl/ha elsewhere in the region
A maximum 70 liters of juice may be pressed from 100 kg of grapes

Question 11

The must (mosto de yema) is divided into three stages of quality:

Answer 11

the primera yema (free-run juice, accounting for 60-70% of the total mosto de yema), segunda yema (press wine), and mosto prensa (poorer quality press wine for distillation)

Question 12

The fermentation is divided into two stages:

Answer 12

the tumultuous fermentation, a hot and vigorous initial phase lasting up to a week, and the lenta, or slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks. The delicate base wine of 11-12.5% abv is then separated from its lees, and the process of transformation begins.

Question 13

Two divergent paths of biological and oxidative aging divide Sherry wines. At the conclusion of fermentation, the wine is classified:

Answer 13

each tank is either classified as palo and marked with a vertical slash, or as gordura, marked with a circle. Wines marked as palo are fortified to 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles. Wines marked as gordura are fortified to 17-18%—a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries. Neither wine is fortified directly with spirit, rather a gentler mixture of grape spirit and mature Sherry, mitad y mitad, is used to avoid shocking the young wine. Both sets of wines are transferred to old Sherry butts of American oak.

Question 14

Flor feeds with?

Answer 14

metabolize glycerin, alcohol, and volatile acids in the wine. Humid air carried on the poniente wind, a moderate temperature between 60°-70° F, an absence of fermentable sugars, and a particular level of alcoholic strength (15-15.5% abv) are prerequisites for the development of flor. As flor requires contact with oxygen, it forms a film on the surface of the wine that will protect the liquid from oxidation

Question 15

Wines that develop under flor will enter an intermediary stage, the Sobretablas, for a period of six months to a year, during which the course of the wines’ evolution may be redirected. The wines, now kept in used 600 liter American oak butts, will be monitored and classified for a second time. The classifications are as follows:

Answer 15

Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.
Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 16

the minimum solera aging required before bottling?

Answer 16

2 years

Question 17

How many criaderas can exist?

Answer 17

There may be as few as three to four criaderas, or as many as fourteen
The key rule is that no more than 40 per cent of the wine from one solera system can be
removed for blending and bottling each calendar year

Question 18

What is a Fino Sherry?

Answer 18

Fino Sherry is a light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-17%. As Fino matures, the flor may finally disappear. In this case, the Fino begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol

Question 19

What is an Amontillado Sherry

Answer 19

If the loss of its protective veil is not ruinous and the wine is of good quality, it has the capacity to evolve into a Fino-Amontillado, finally becoming an Amontillado as its flavor, strength and color deepen. The final alcohol content of Amontillado must be between 16% and 22%
This is a wine that must have attributes from both biological and oxidative ageing. The wines
will start in a Fino solera system, be re-fortified to 17% abv to kill the flor, and then be matured
oxidatively in an Amontillado solera system. Inexpensive Amontillados are likely to use young
biologically aged wines, e.g. those taken out of one of the youngest criaderas in a Fino solera
system, that then are blended into an Amontillado solera system, again, for a short period
of ageing

Question 20

What is an Oloroso Sherry?

Answer 20

The darker Oloroso, meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel. Oloroso must range from 17% to 22% abv. Aged oxidatively with no flor

Question 21

What is a Palo Cortado Sherry?

Answer 21

To be classified as this style, the wine
must have ‘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’.
It must also have a sugar level of under 5 g/L and alcohol of between 17–22% abv
Most commonly, these are wines that have undergone a number of years in a Fino
solera system to then be put into a Palo Cortado solera system. The wines selected for Palo
Cortado are generally those Finos at the Second Classification that are less delicate, show
more complexity and perhaps are less able to support a thick layer of flor so have already
undergone some mild oxidation

Question 22

These styles—Fino, Amontillado, Oloroso, and Palo Cortado—are generoso wines, totally dry in character. Sanlúcar de Barrameda has its own classifications for generoso wines:

Answer 22

Manzanilla Fina, Manzanilla Pasada, and Manzanilla Añada. Manzanilla Fina is similar in style to Fino, although the harvest occurs about a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree. In addition, Manzanilla wines are entered into—and moved through—the solera more quickly than a standard Fino. Manzanilla Pasada, like Fino-Amontillado wines, lose the protection of flor and begin to show some oxidative characteristics

Question 23

What is En Rama

Answer 23

In recent years there has been a trend for en rama Sherries. The term ‘en rama’ is hard
to define, with no legal definition. It is generally used to describe wines that have been
finished and packaged in a way to be the best representation of the wine straight from
the barrel. For some bodegas, this may mean no fining nor filtration. However, for wines
that are exported, it is common that a light fining and filtration (using large pore size to
capture particles of flor) will have been carried out. The term can be applied to any of
the above dry styles of Sherry, however Fino En Rama is most commonly seen.

Question 24

What is cabaceo?

Answer 24

Although Sherry may be bottled as a dry generoso wine directly from the solera, it is more likely to be sweetened and blended before sale.

Question 25

Several sweetening agents are available to the Sherry producer:

Answer 25

dulce pasa, dulce de almíbar, and mistela produced from the must of sunned Moscatel or Pedro Ximénez grapes. Pedro Ximénez is preferred, but expensive. Dulce pasa—mistela produced from sunned Palomino—is the most common sweetening agent in modern Jerez. Dulce de almíbar, a blend of invert sugar and Fino, is rare

Question 26

Producers may legally label Medium Sherries with additional traditional terms, such as?

Answer 26

“Golden,” “Milk,” or “Brown.”

Question 27

In 2000, the Consejo Regulador for Jerez created two new categories for Sherry Wines of Certified Age:

Answer 27

VOS and VORS. VOS—Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over 20 years. For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain. VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years. 30 liters must remain in the solera for every liter withdrawn. A tasting panel certifies all VOS and VORS wines, and only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration. Approval to use either label only applies to an individual lot of drawn wine, not the entire solera

Question 28

a glass of Fino, properly served in a?

Answer 28

copita glass
Always serve Sherry chilled. Enjoy fino and manzanilla at 5-7°C. Amontillado, oloroso and palo cortado should be served at 12-14°C and PX at 14°C .

Question 29

Some pairings with Fino and Manzanilla?

Answer 29

olives, Iberian ham, almonds, and a plate of shellfish, grilled sardines or Spanish mackerel.
These are the driest styles of sherry, known for their light, delicate, and crisp characteristics.

Tapas: Olives, almonds, and Iberian ham (Jamón Ibérico) are classic pairings.
Seafood: Light seafood dishes such as shrimp, clams, oysters, and sushi.
Vegetables: Artichokes, asparagus, and salads.
Cheese: Young, fresh cheeses like goat cheese.

Question 30

By the late 1970s it dominated the Sherry industry, and through consolidation
of production facilities, drove down prices; a tactic that would negatively impact the Sherry
industry for decades to come

Answer 30

Rumasa
In 1983, the government nationalised Rumasa claiming that
it owed millions in unpaid taxes

Question 31

Located in Andalusía in southern Spain at low latitude of?

Answer 31

(36°) and with low altitude (0–90 metres
above sea level), with influences from the Atlantic Ocean, Jerez has a hot Mediterranean
climate with hot, dry summers and mild, relatively rainy winters

Question 32

Each year after harvest the soil is worked to create a series of troughs
or gullies down each row of vines to catch the winter rains. Without this, most of the rainwater
would flow down the sloped vineyards rather than permeating the soil. This system, termed ?

Answer 32

aserpia

Question 33

The grapes are usually picked with approximately?

Answer 33

12% potential alcohol, total acidity of around 5 g/L and
pH of 3.3–3.5. Palomino loses acidity quickly in the final stages of ripening, and therefore
acidification is sometimes required if levels fall much below 5 g/L.

Question 34

Most Sherry producers make a single varietal PX. These wines must have a minimum residual
sugar level of?

Answer 34

212 g/L, but it is usual for these wines to reach 450–550 g/L. The wines are
full bodied (with a consistency similar to syrup), low in acidity with pronounced aromas and
flavours of raisins, molasses and liquorice

Question 35

Single varietal Moscatel is much less common.
These wines must have minimum sweetness level of?

Answer 35

160 g/L, but in reality tend to have 325–
375 g/L of residual sugar. They can either be protected from oxygen to give a non-oxidative
style or aged in barrels for several years and made in an oxidative style.

Question 36

What is a Pale Cream Sherry?

Answer 36

These wines must have undergone a period of biological ageing prior to sweetening. RCGM
(rectified concentrated grape must) is generally used as the sweetening component so that is
does not add colour or its own flavours to the wine. These wines frequently have a very subtle
flor character. They will often not be aged for very long and the sweetening component dilutes
some of the flor-derived characteristics. They can be medium-sweet to sweet. Most pale
cream wines are inexpensive, and acceptable to good in quality

Question 37

What are Medium and Cream Sherries?

Answer 37

Medium wines must show characteristics of both biological and oxidative ageing, whereas
Cream wines only have oxidative characters. They are both usually blended with PX for
sweetening. Medium Sherries can range from off-dry to sweet, whereas Cream Sherries are
usually always sweet. These wines can range from inexpensive to premium in price, and
acceptable to outstanding in quality. As with the dry styles of Sherry, the cheapest wines
tend to be made from younger wines, whereas premium examples, will be made from a high
proportion of well-matured Amontillado, Oloroso and PX wines.

Question 38

What are almacenistas?

Answer 38

Almacenistas are independent sherry producers or aging houses in the Jerez region of Spain who traditionally purchase young wines from larger bodegas and age them in their own cellars using the solera system. The term “almacenista” comes from the Spanish word “almacén,” meaning “warehouse” or “storage place,” reflecting their role in the storage and aging of sherry.
They must be located in the Zona
de Crianza and tend to be relatively small in the amount of wine they mature. The wines must
then be sold to Bodegas de Crianza y Expedición.

Question 39

Name some top producers of Sherry

Answer 39

González Byass:

Famous for its flagship sherry, Tio Pepe Fino.
One of the largest and most well-known sherry producers in the world.

Bodegas Lustau:

Known for its wide range of high-quality sherries and its Almacenista series.
Renowned for both traditional and innovative styles.

Bodegas Hidalgo La Gitana:

Famous for its La Gitana Manzanilla.
A well-regarded producer of Manzanilla sherries from Sanlúcar de Barrameda.

Bodegas Tradición:

Specializes in very old sherries, with a focus on quality and tradition.
Known for its VOS (Very Old Sherry) and VORS (Very Old Rare Sherry) designations.

Bodegas Fernando de Castilla:

Known for its Antique range of sherries, offering high-quality, aged products.
Recognized for both dry and sweet sherries.

Williams & Humbert:

Producers of the famous Dry Sack range of sherries.
Known for their extensive solera systems and variety of sherry styles.

Bodegas Barbadillo:

One of the leading producers of Manzanilla.
Famous for its Solear Manzanilla and also produces a wide range of other sherries.

Bodegas Rey Fernando de Castilla:

Renowned for its high-quality sherries, particularly the Antique range.
Focuses on traditional methods and aging.

Bodegas Emilio Lustau:

Another significant player, distinct from Lustau mentioned earlier.
Offers a broad spectrum of sherries, including the well-regarded East India Solera.

Bodegas Osborne:

One of the oldest sherry producers, with a history dating back to 1772.
Known for its premium sherries and the famous Osborne bull logo.

A.R. Valdespino is one of the most prestigious and historic sherry producers in Jerez, Spain

Valdespino is famous for its exceptional single-vineyard sherries, particularly the Fino Inocente, which comes from the Macharnudo Alto vineyard.
Another notable sherry is the Amontillado Tio Diego, known for its complexity and depth
Valdespino produces a wide range of sherry styles, including Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez.
They are also known for their rare and old sherries, often with VOS (Very Old Sherry) and VORS (Very Old Rare Sherry) designations.

Equipo Navazos

Question 40

Some pairings with Amontillado, Oloroso and Palo Cortado?

Answer 40

Amontillado has a nutty flavor with a bit more body and complexity compared to Fino and Manzanilla.

Soups and Stews: Consommé, rich soups, and broths.
Mushrooms: Dishes featuring mushrooms and truffles.
White Meat: Chicken, turkey, and rabbit.
Cheese: Semi-hard cheeses like Manchego and Gruyère.
Oloroso
Oloroso is rich, full-bodied, and often has a touch of sweetness, making it ideal for heartier dishes.

Red Meat: Beef, lamb, and game.
Rich Sauces: Dishes with rich, savory sauces.
Spicy Dishes: Indian and Moroccan cuisine.
Cheese: Aged cheeses like Cheddar and Parmesan.
Palo Cortado
Palo Cortado combines the finesse of Amontillado with the richness of Oloroso.

Charcuterie: Cured meats and pâtés.
Game: Venison, duck, and other game meats.
Asian Cuisine: Dishes with soy sauce or hoisin sauce.
Cheese: Blue cheeses like Stilton or Roquefort.

Question 41

Some pairings with sweeter Sherries?

Answer 41

Pedro Ximénez (PX)
Pedro Ximénez is a very sweet sherry, with intense flavors of dried fruits and molasses.

Desserts: Chocolate desserts, Christmas pudding, and fruit tarts.
Ice Cream: Vanilla or caramel ice cream.
Cheese: Strong blue cheeses like Stilton, or as a drizzle over cheesecake.
Cream Sherry
Cream sherry is a blend of Oloroso and Pedro Ximénez, offering a sweet, rich flavor.

Desserts: Cream-based desserts, pastries, and sweet cakes.
Nuts and Dried Fruits: Almonds, walnuts, and figs.
Foie Gras: The sweetness complements the richness of foie gras.