Sherry Flashcards
three town of sherry
jerez de la frontera - san lucar de barrameda - el puerto de santa maria
which winds help the creation of flor?
Poniente, a humid atlantic wind alternating with levante bringing hot arid air
main soil of sherry
albariza, barros and arenas
albariza characteristics
chalky and porous limestone
retain water in winter time and his friable texture permit the roots to go deep
barros
clay mainly found in valleys
arenas
sandy mainly found on coastal side
grapes of sherry
palomino, pedro ximenez and moscatel
soleo process
one to three weeks where grapes bunches are dried in the sun on esparto grape mats prior to pressing
training system
vara y pulgar (pruning alternate spurs each year)
stage of must
primera yema (free run)
segunda yema (pressed)
mosto prensa (third and poor use for distillation)
type of fermentaion
tumultuos fermentaion or lenta
creating a base wine of 11.12.5%
Which are the style of wine delivered after fermentaion?
Palo: fortified to 15 - 15.5% to become fino or manzanilla
Gordura: 17-18% meaning the avoid of flor grow
What’s the effect of floor?
Floor is made of yeast that metabolize glycerine, alcohol and volatile.
How is created flor?
Flor is a light layer created by humid air from poniente wind, absence of fermentable sugars and alcohol level of 15-15.5%.
what is sobretablas?
an intermediary stage of flor developing
Classification after fortification
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
What are criadera?
Americanb 600l butts
Fino sherry
15-15.5% light and delicate
During maturation fino can lose the floor and become amontillado
amontillado
16 -22%
oloroso
17-22% spicy and walnuts
Vos (vinum optimum signatum
solera older than 20 years
Vors
solera older than 30 years
unfortified sherry
vino de pasto
focus on albariza soil and terroir
palomino fino
used of sherry cask for maturation
asoleo process - dry grapes in the sun
minimun aeging for sherry
3 years
traditional sherry glass
copita
venencia
special small cup to take sherry from the cask trough the bunghole
cacebeo
blend from different criadera and botas
sherry styles
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
