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Sherry Flashcards

1
Q

Name some examples of fortified wine from Spain?

A

Málaga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula—Tarragona Clásico, Rueda Dorado

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2
Q

Where is Sherry made?

A

Andalucía on the southern coast of Spain

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3
Q

What is located within the coastal province of Cádiz?

A

Jerez, the hottest wine region in Spain and the home of Sherry production

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4
Q

What 3 towns are the center for Sherry production?

A

Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda

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5
Q

What are the 2 DO zones for Sherry?

A

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda share similar production guidelines, Manzanilla must be aged at seaside town of Sanlúcar de Barrameda

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6
Q

Define levante

A

hot, dry levante wind intensifies heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening.

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7
Q

Define poniente

A

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.

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8
Q

What are the principal soil types in Jerez?

A

Albariza - chalky, white, limestone rich
Barros - concentrated on slopes of Jerez Superior
Arenas - most fertile, most difficult, clay based. Sandy arenas common in coastal areas.

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9
Q

Where are the majority of pagos (vineyards) located?

A

Jerez de la Frontera, including Macharnudo (largest pago), Añina, and Carrascal

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10
Q

What grapes are allowed for Sherry production?

A

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

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11
Q

What grapes are allowed for Manzanilla production?

A

only Palomino is allowed a neutral grape that usually yields lackluster, low-acid table wines,

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12
Q

What other varieties of Palomino are there?

A

Two sub-varieties, Palomino Fino (higher yields and disease resistance) and Palomino de Jerez

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13
Q

How are Moscatel and Pedro Ximénez primarly used?

A

sweetening Sherry; varietal bottlings of either grape are extremely rare in Jerez

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14
Q

What grape does the Consejo Regulador allow to be imported?

A

Pedro Ximénez in Jerez have diminished, must from the nearby Montilla-Moriles DO

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15
Q

Where is Moscatel mainly cultivated?

A

in the arenas soils near Chipiona

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16
Q

Define soleo process

A

1-3 weeks grape bunches are dried in the sun on esparto grass mats prior to pressing. Palomino rarely sunned at all, or more than 24 hrs

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17
Q

In Jerez, how are vines commonly trained?

A

vara y pulgar, growers prune alternate spurs each year: 1 year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

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18
Q

What are max yields in Jerez?

A

80 hl/ha in Jerez Superior and 100 hl/ha elsewhere in the region.

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19
Q

How were grapes were traditionally crushed and pressed in Jerez?

A

under the feet of pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles.

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20
Q

What is the max amount to be pressed?

A

max 70 liters pressed from 100 kg any additional goes to the production of non-classified wines or distillate.

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21
Q

How is the must (mosto de yema) divided?

A

3 stages of quality - primera yema (free-run juice, accounting for 60-70%
segunda yema (press wine)
mosto prensa (poorer quality for distillation)

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22
Q

In Sherry production when is the must acidified and sulfured?

A

Before fermentation, Palomino is pressed quickly after picking as it is prone to rapid oxidation & provides a low-acid must, then allowed to settle.

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23
Q

Traditionally, what was used in clarification for Sherry?

A

yeso (plaster) to the grapes prior to pressing, combined with cream of tartar—produced tartaric acid.

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24
Q

How do modern day producers clarify Sherry?

A

add tartaric acid directly and utilize a system of racking (desfangado)

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25
Q

Classically, where did Sherry base wines undergo alcoholic fermentation?

A

new American oak butts of 600 liters, a seasoning technique that would both impart tannin to the wine and leech oak flavor

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26
Q

How is most Sherry is fermented today?

A

temperature-controlled stainless steel tanks of 50,000 liter capacity

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27
Q

Describe the two stages of Sherry fermentation

A

Stage 1 hot and vigorous initial phase up to 1 week. Stage 2 lenta, or slow fermentation, high temps subside, remaining sugar is converted to alcohol over a period of weeks

28
Q

Describe the two types of aging for Sherry

A

Delicate base wine of 11-12.5% abv is separated from its lees and either biological and oxidative aging begins

29
Q

How is palo and gordura marked?

A

Palo with a vertical slash, or as Gordura, marked with a circle

30
Q

Fino or Manzanilla styles

A

palo fortified to 15-15.5% abv
Biological aging

31
Q

Oloroso styles

A

gordura fortified to 17-18% abv, higher level of alc will not permit flor
Oxidative aging

32
Q

How is Sherry fortified?

A

gentler mixture of grape spirit and mature Sherry, mitad y mitad, is used to avoid shocking the young wine

33
Q

In Sherry, what is the film-forming yeast known as?

A

flor del vino—the “flower.” A special set of yeast species (Saccharomyces) ametabolize glycerin, alcohol, and volatile acids in the wine

34
Q

What are prerequisites for the development of flor?

A

Humid air from the poniente winds
moderate temperature between 60°-70° F
absence of fermentable sugars
15-15.5% abv
contact with oxygen

35
Q

When does the flor grows vigorously?

A

Spring and autumn months, forming a frothy white veil over the surface; summer and winter thins and turns gray.

36
Q

Which soils are best for Sherries which will undergo biologically aging?

A

Albariza soils
Also, primera yema must is best

37
Q

Which must press is destined for the oxidative aging?

A

Olorosso styles from the segunda yema must

38
Q

Define Sobretablas

A

intermediary stage a period of six months to a year, during which the course of the wines’ evolution may be redirected

39
Q

Palma

A

Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

40
Q

Palma Cortada

A

A more robust Fino, which may eventually emerge as Amontillado.

41
Q

Palo Cortado

A

A rarity. Although flor is present, the richness leads 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.

42
Q

Raya

A

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.

43
Q

Dos Rayas

A

flor has disappeared, rough and coarse. High levels of VA, blended and sweetened for lower quality Sherry or made into Sherry vinegar.

44
Q

When did min solera aging required before bottling change from 3 years to 2?

A

2010

45
Q

Define criadera

A

new añada (vintage) wines enter an upper scale, or tier, of butts. Anywhere from 3-14 criaderas

46
Q

How many liters of wine may be withdrawn from the solera?

A

1 liter of wine drawn, 2 (formerly three) must remain

47
Q

What is the movement of wine called when changing between criaderas?

A

Trasiegos - movement provides oxygen.

48
Q

Fino Sherry

A

Light, delicate, almond, salty tang,
ABV 15-17%

49
Q

Fino-Amontillado

A

Aged Fino, more robust, oxidative, hazelnut

50
Q

Amontillado

A

ABV 16% to 22% laborious process, and soleras devoted to the wine are expensive to maintain

51
Q

Oloroso

A

Means “fragrant,” spicy, walnut, smooth mouthfeel. ABV 17% to 22%

52
Q

Palo Cortado

A

Rare. Combines rich body, color Oloroso with delicate bouquet of an Amontillado, and is greatly prized

53
Q

What are some examples of generoso wines from Sherry?

A

Fino
Amontillado
Oloroso
Palo Cortado
Manzanilla Fina
Manzanilla Pasada
Manzanilla Añada

54
Q

What are the 3 examples of generoso wines from Sanlucar de Barrameda?

A

Manzanilla Fina, Manzanilla Pasada, and Manzanilla Añada

55
Q

Define cabeceo

A

Base wines enter into the cabeceo min abv of 17.5% to be sweetened and blended before sale

56
Q

What sweetening agents are available to the Sherry producer

A

dulce pasa, dulce de almíbar, and mistela are produced from the must of sunned Moscatel or Pedro Ximénez grapes

57
Q

Define vino de color

A

a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Will always add sweetness to the wine

58
Q

When vino de color is reduced, what is it called?

A

1/3 of original; sancocho
1/5 of original; arrope

59
Q

What are some Generose Liqueur wines?

A

Pale Cream - light, fresher style
Cream - dark, dense, blended with Olorosso
Dry - actually fairly sweet
Medium -rich amber may have Amontillado in the blend

60
Q

What other terms might appear on “Medium” Sherry labels?

A

“Golden,” “Milk,” or “Brown.”

61
Q

Define almacenistas

A

purchase young wines, age them, and sell the wines to shippers at proper maturity. Minor, the term is now trademarked by Lustau

62
Q

Define Vino Dulce Natural

A

wines produced solely from sunned Moscatel and Pedro Ximénez grapes are occasionally sold as Vino Dulce Natural, or “naturally sweet wine.”

63
Q

What is the range of residual grams of sugar for Vino Dulce Natural?

A

180 to 500 grams per liter
the wines are fortified after a partial fermentation

64
Q

Define VOS Sherry established by the Consejo Regulador in 2000?

A

Vinum Optimum Signatum, or “Very Old Sherry”— solera wines with an average age over 20 yrs. Withdrawn at 1:20 liters must remain

65
Q

Define VORS Sherry established by the Consejo Regulador in 2000?

A

Vinum Optimum Rare Signatum, or “Very Old Rare Sherry” — solera wines with an average age over 30 yrs. Withdrawn at 1:30 liters must remain

66
Q

Other regulations around VOS/VORS Sherry by the Consejo Regulador?

A

Certified by tasting panel. Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez authorized. Applies only to an individual lot of drawn wine, not entire solera

67
Q

What age designations may apply to entire solera?

A

Consejo Regulador may certify an indication of age of either 12 or 15 years

Advanced; Fortified (5 decks)

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