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Fortified Wines > Sherry > Flashcards

Sherry Flashcards

1
Q

The name Sherry is derived from Sherish, the Arabic name for Jerez de
la Frontera

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2
Q

The Sherry demarcated district is in Andalucia in the south-western corner of Spain, immediately around Cadiz.

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3
Q

The Sherry triangle, located between Jerez de La Frontera, El Puerto de Santa Maria and Sanlacar de Barrameda.

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4
Q

Sherry-style wines from Cyprus are now marketed as “Cypriot fortified wine” and “British fortified
wine” in Britain.

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5
Q

In the US, Sherry is a protected name with the exception of those wines using the term prior to the 2005 EU/
US agreement. These are still permitted to use the name but must
be labelled with a country or region, like Californian Sherry.

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6
Q

Sherry is a fortified wine and a blend. Although single vintage Sherry is not produced commercially, one or two very small lots are made.

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7
Q

The special characteristics of Sherry are governed by the climate, soil and the process of vinification.

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8
Q

The wine is produced and shipped by the Bodegas de Crianza y Expedicion rather than by individual growers, although the shippers now own large vineyards themselves.

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9
Q

The best soil for sherry is called Albariza, which is 60-80 percent chalk and is very white. This chalky soil absorbs and holds moisture and reflects the sun, preventing the subsoil from drying out too much.

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10
Q

Albariza areas are classified as Jerez Superior and divided into pagos or individual vineyards.

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11
Q

In the whole Sherry region, there are approximately 150 pagos registered with the Consejo Regulador.

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12
Q

The largest pagos is Macharnudo.

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13
Q

Three others notable Pagos are Carrascal, Mina, Miraflores and Balbaina, all located in the Jerez Superior Zone.

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14
Q

Miraflores is one of the best pages in Sanhicar de Barrameda.

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15
Q

Albariza soil is planted with white Palomino Fino, which is the principal grape for Sherry, accounting for 98 percent of the total planted.

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16
Q

The other two varieties used for sherry making are Pedro Ximenez (PX) and Moscatel, both of which
are white.

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17
Q

PX grapes are grown for blending, sweetening and colouring Sherry, but 100 percent Pedro Ximenez Sherry is produced. It is a very dark brown, highly concentrated and ultra sweet wine.

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18
Q

The majority of the PX grapes are grown in the D.O. Montilla-Moriles
where it is less humid reducing the chance of rot. They are dried in the sun (asoleao) and made into wine.

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19
Q

Pedro Ximenez Sherry is transferred
to bodegas in the Jerez region where it will go into a Solera and matured. It is then legally sold as Sherry.

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20
Q

Muscatel, which is grown in coastal areas on Arenas soil, is traditionally used for sweet wines and also as a sweetening agent.

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21
Q

Arenas soil is sandy with some clay and limestone, while Barros soil is more fertile containing more clay and decomposed organic matter. Both contain about 10 percent chalk and are inferior to Albariza soil.

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22
Q

The region benefits from a hot easterly wind (levante) which dries the grapes during ripening, and a cool westerly wind (poniente) which allows the growth of flor in the bodegas.

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23
Q

There are three sections to the pressing: The primera yema is the first pressing which is free-run juice and the best quality, the segunda yema is the second section, and the mosto prensas is the third, which is used for unclassified wine or distillatio.

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24
Q

Traditionally, yeso (gypsum) was added to the pressing, which makes the wine drier and more acidic and assists in clarification. Nowadays, tartaric acid is used in its place.

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25
Q

After the first three days of fermentation, most of the sugar is converted into alcohol, and the wine is drawn off into stainless steel tanks to complete its fermentation.

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26
Q

Botas (casks) were traditionally used but have largely been replaced by stainless steel tanks.

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27
Q

The vats or botas are not filled right up to the top, as it is an important part of the Sherry vinification process to allow air to come into contact with the new wine and the growth of flor.

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28
Q

The wine is kept in these vats or botas while the fermentation is completed. At the end of November, it will be a dry white wine between 11 and 12.5 percent abv. In the January following the vintage, the wines are classified as either Fino or Oloroso. They are known as wines of the year (anadas).

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29
Q

Those classified as Oloroso are not expected to grow flor and will be fortified to 17/18 percent abv. At this level, no flor will grow and the wines will develop oxidative characteristics. These wines will be either left dry or sweetened.

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30
Q

The wines on which flor is allowed to grow will be used for Manzanillas, Finos, and Amontillados.

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31
Q

Those classified as Fino will be fortified to 15.0/15.5° abv and will
grow flor. They are now racked into 600 L wooden botas which are usually American or Canadian oak, as these allow a little more air to pass through.

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32
Q

The wines are left for a period of up to 12 months during which time
they are known as the Sobretabla or Mada.

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33
Q

Palo Cortados evolve from Finos. They will still have some flor but this
will be weak and will be destroyed by fortifying the wine to 17/18° abv.
They will then take on a more oxidative character and be used for Palo Cortado Sherries.

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34
Q

The wines classified as Oloroso will be fortified to 17/18° abv. and placed
into 500 L or 600 L botas. These will be filled to the top with no air space.

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35
Q

This is the system of blending Sherry known as fractional blending, whereby old wine is constantly refreshed by the addition of younger wine of the same style (Figure 8.2). It consists of a number of criaderas or scales.

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36
Q

Sometimes, a date, for example 1872, is found on the label of a Sherry or on a wine list. This means that the solera was laid down in the year stated, not that the bottle was made in that year.

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37
Q

The number of criaderas or scales in a solera system will vary from shipper to shipper and from style to style with a legal min of two criaderas plus a solera.

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38
Q

Pedro Ximenez grapes may be dried out in the sun (asoleo) until very little moisture is left in them, and they are very sweet and brown. These grapes are then pressed and the resultant juice, known as PX, is used to sweeten and darken the Sherry. Caramel is used by some shippers to colour their Sherries.

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39
Q

Vino dulce may be added. This is made by fermenting Pedro Ximenez or Moscatel juice to approximately 5 percent abv then arresting the fermentation by the addition of grape brandy, leaving a lot of sugar in the wine. This can also be used to sweeten Sherry.

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40
Q

To make the Sherry darker, arrope or vino de color may be added. Vino de color is made by boiling mosto (unfermented grape juice) from Pedro Ximenez grapes down to one-fifth (arrope) or one-third (sancocho) of its original volume.

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41
Q

Sherry must spend a minimum of three years plus one day in the solera system, but for some high quality Sherries five to eight years is the norm.

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42
Q

A final blend cabeceo may be prepared by the company’s team of experts mixing small quantities from the Sherry botas. It is often a blend of wines from the soleras (bottom scale) with some wines from other levels (criaderas) plus some sweetening or colouring wine and some more fortification.

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43
Q

The copita is the traditional Sherry glass

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44
Q

The venencia is a special small cup with a long handle used to take a taste of wine from a Sherry butt through the bung hole.

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45
Q

This Sherry is very dry. It must fulfill the same requirements as for Finos and must be matured entirely in Sanlidcar de Barrameda. The wines are matured in botas. They have a pungent yeasty nose, a slightly bitter taste with a slight salty tang.

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46
Q

Fino is a very dry, delicate wine on which flor has grown and which is
fortified to finish between 15.5° and 17° abv. It is slightly less dry than Manzanilla and the better ones are matured for many years.

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47
Q

Medium Cream Sherries are produced in a similar manner to Pale Cream Sherries, but are amber in colour with a nutty aroma. They have been blended with naturally sweet wine and/or concentrated rectified grape must, and fortified to 15.5°-22° abv.

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48
Q

The best Cream Sherries are made from Olorosos with the addition of
sweetening and colouring. The best use Pedro Ximenez for the sweetening, while the commercial Cream Sherries are made from sweetened and coloured Oloroso wines fortified to 150-22° abv.

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49
Q

These are Sherries which have been kept for a number of years without
going through the Solera system. They are not clarified or stabilised and undergo minimal filtration. They are almost straight from the cask and described as “raw” and released around April/May when the flor is at its thickest and are full of flavour. Although it is considered that they should be drunk within three months of release, it is now thought these wines may develop in the bottle.

A

En Rama

50
Q

VORS (Very Old and Rare Sherry) on the label means the wine has an
average age in excess of 30 years in sealed botas - Fino or Manzanilla

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51
Q

VOS (Very Old Sherry) on a Sherry label indicates that the wine used in its production have an average age in excess of 20 years in sealed botas.

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52
Q

Almacenista is a stockholder. Investors in Sherry buy butts of Arvada Sherry, produce a solera and sell it to the Sherry houses when they have matured it for many years.

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53
Q

Originally, East India was Sherry which had been used by sailing ships as ballast on the long sea voyage to the East Indies. This entailed crossing and recrossing the equator, which caused the Sherry to warm up and cool down very gradually. On its return, it was found to have richness and smoothness. It is now a brand name owned by Lustau.

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54
Q

Traditional Amontillado is a dry wine which has obtained its amber colour
through seven or eight years of cask maturation. It has been matured under flor (biological ageing) for a minimum of 2 years, and then when the flor has either died off or been killed with a further fortification, it will finish its maturation under traditional (oxidative) ageing for a further minimum of 2 years, making a total of 4 years ageing. Hazelnut + 16abv>20-22

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55
Q

All amontillados must now be dry. If they are sweetened they may only be sold as Medium Cream or Cream Sherries.

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56
Q

Palo Cortado are quite rare and much sought after. They are made from wine which attracted flor originally, but this died off early. Instead of becoming a Fino, it becomes a type of Amontillado/Oloroso finishing its maturation under the traditional system.

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57
Q

Olorosos are fortified to 17°-18° abv. They are either dry, or start off dry,
with some sweetening added before bottling. These wines are rich and
complex, with a slightly baked oxidative flavour. The best quality Olorosos are usually dry.

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58
Q

Traditional Amontillado is a dry wine which has obtained its amber colour
through seven or eight years of cask maturation.

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T

59
Q

It has been matured under flor (biological ageing) for a minimum of 2 years, and then when the flor has either died off or been killed with a further fortification, it will finish its maturation under traditional (oxidative) ageing for a further minimum of 2 years, making a total of 4 years ageing.

A

Amontillado

60
Q

The wine is dry will have taken on a hazelnut character and be highly
concentrated.

A

Amontillado - Aman likes dried hazelnut and wears 4 but sometimes 8 rings with amber Sapphire!

61
Q

All Amontillados must be a minimum of 16° abv. Long maturation in a Solera will cause the alcohol level to rise to 20° or 22° abv.

A

Aman likes dried hazelnut since he was 16°, and wears 4 but sometimes 8 rings with amber Sapphire between age 20°-22°!

62
Q

Palo Cortado are rare sherries made from wine which attracted flor originally, but this died off early. Instead of becoming a Fino, it becomes a type of Amontillado/Oloroso finishing its maturation under the traditional system.

A

Polo kordestan is fine and nutty!

63
Q

Olorosos are fortified to 17°-18° abv. They are either dry, or start off dry, with some sweetening added before bottling. These wines are rich and complex, with a slightly baked oxidative flavour. The best quality Olorosos are usually dry.

A

Since she was 17°-18° yo Oldooz swings between dry and off dry, but oxygen bakes her complex.

64
Q

PX is fermented to approximately 5% abv then fortified with rectified grape spirit to between 15° and 22° abv. PX wines are a deep dark brown in colour, highly concentrated, very sweet with dried fig, dried apricot, dried raisin and liquorice flavours.

A

Pedro was 5 when his skin started to darken, then at age 15 it was like figs, and 22 it became like liquorice.

65
Q

Moscatel wines are slightly less dark in colour than PX with dried fruit and
grapey flavours. The must is fermented to approximately 5% abv then fortified with rectified grape spirit to between 15° and 22° abv.

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T

66
Q

Pale Cream Sherries are produced by blending dry wines which have
initially been under flor, blended with rectified concentrated grape must and fortified to 15.5° abv.

A

Pale>dry+RGM>15.5°

67
Q

Medium Cream Sherries are amber in colour with a nutty aroma and fortified to 15.5°-22° abv.

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T

68
Q

The best Cream Sherries are made from Olorosos with the addition of sweetening and colouring and fortified to 15°-22° abv.

A

T

69
Q

East India was Sherry which had been used by sailing ships as ballast
on the long sea voyage to the East Indies. This entailed crossing and recrossing the equator, which caused the Sherry to warm up and cool down very gradually. On its return, it was found to have richness and smoothness. It is now a brand name owned by Lustau.

A

T

70
Q

Almacenista is a stockholder. Investors in Sherry buy butts of Arvada Sherry, produce a solera and sell it to the Sherry houses when they have matured it for many years.

A

T

71
Q

VOS (Very Old Sherry) on a Fino/Manzanilla Sherry label indicates that the wine used in its production have an average age in excess of 20 years in sealed botas.

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T

72
Q

VORS (Very Old and Rare Sherry) on the Fino/Manzanilla label means the wine has an average age in excess of 30 years in sealed botas.

A

T

73
Q

En Rama Sherries which have been kept for a number of years without
going through the Solera system. They are not clarified or stabilised and undergo minimal filtration. They are almost straight from the cask and described as “raw” and released around April/May when the flor is at its thickest and are full of flavour. Although it is considered that they should be drunk within three months of release, it is now thought these wines may develop in the bottle.

A

T

Fortified Wines (5 decks)

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