Sherry

Question 1

three town of sherry

Answer 1

jerez de la frontera - san lucar de barrameda - el puerto de santa maria

Question 2

which winds help the creation of flor?

Answer 2

Poniente, a humid atlantic wind alternating with levante bringing hot arid air

Question 3

main soil of sherry

Answer 3

albariza, barros and arenas

Question 4

albariza characteristics

Answer 4

chalky and porous limestone
retain water in winter time and his friable texture permit the roots to go deep

Question 5

barros

Answer 5

clay mainly found in valleys

Question 6

arenas

Answer 6

sandy mainly found on coastal side

Question 7

grapes of sherry

Answer 7

palomino, pedro ximenez and moscatel

Question 8

soleo process

Answer 8

one to three weeks where grapes bunches are dried in the sun on esparto grape mats prior to pressing

Question 9

training system

Answer 9

vara y pulgar (pruning alternate spurs each year)

Question 10

stage of must

Answer 10

primera yema (free run)
segunda yema (pressed)
mosto prensa (third and poor use for distillation)

Question 11

type of fermentaion

Answer 11

tumultuos fermentaion or lenta
creating a base wine of 11.12.5%

Question 12

Which are the style of wine delivered after fermentaion?

Answer 12

Palo: fortified to 15 - 15.5% to become fino or manzanilla
Gordura: 17-18% meaning the avoid of flor grow

Question 13

What’s the effect of floor?

Answer 13

Floor is made of yeast that metabolize glycerine, alcohol and volatile.

Question 14

How is created flor?

Answer 14

Flor is a light layer created by humid air from poniente wind, absence of fermentable sugars and alcohol level of 15-15.5%.

Question 15

what is sobretablas?

Answer 15

an intermediary stage of flor developing

Question 16

Classification after fortification

Answer 16

Palma: flor flourished will develop in fino style
Palma cortada: may evolve in amontillado
Palo cortado: flor still present, wine richness lead to an oxidative aeging. Wine is the fortified and flor destroyed.
raya
Dos rayas

Question 17

What are criadera?

Answer 17

Americanb 600l butts

Question 18

Fino sherry

Answer 18

15-15.5% light and delicate
During maturation fino can lose the floor and become amontillado

Question 19

amontillado

Answer 19

16 -22%

Question 20

oloroso

Answer 20

17-22% spicy and walnuts

Question 21

Vos (vinum optimum signatum

Answer 21

solera older than 20 years

Question 22

Vors

Answer 22

solera older than 30 years

Question 23

unfortified sherry

Answer 23

vino de pasto
focus on albariza soil and terroir
palomino fino
used of sherry cask for maturation
asoleo process - dry grapes in the sun

Question 24

minimun aeging for sherry

Answer 24

3 years

Question 25

traditional sherry glass

Answer 25

copita

Question 26

venencia

Answer 26

special small cup to take sherry from the cask trough the bunghole

Question 27

cacebeo

Answer 27

blend from different criadera and botas

Question 28

sherry styles

Answer 28

manzanilla (matured in san lucar de barrameda) fino amontillado (under flor for min of 2 year then fortified releasing an hazelnut character) palo cortado oloroso natural sweet wines (px or moscadel) 15-22° pale cream (dry wine blended with concentrated grape must) medium cream (more nutty aroma) cream (oloroso and sweetening as a pedro ximenez) east india (recall the shipping process of warm and cold air) almacenista px (sun dried grapes of pedro ximenenz in soleo process) en rama