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Sherry Flashcards

1
Q

Where is the Sherry region located?

A

In Spain, southwestern Andalucía, in the provinces of Cádiz and Seville.

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2
Q

Name the rivers that run through the Sherry region?

A

Guadalquivir River to the north, and the Guadalete river through the middle of the region to the Bay of Cádiz just south of Jerez de la Frontera

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3
Q

How many towns are in Jerez-Xérès-Sherry DO and the three most popular?

A

10 towns: Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda

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4
Q

What are the seven less known towns in Jerez-Xérès-Sherry DO?

A

Chiclana de la Frontera, Puerto Real, Trebujena, Chipiona, Lebrija, Rota, and San José del Valle.

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5
Q

What other name was “Sherry” called in 711CE?

A

Sack

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6
Q

Which town in Sherry is farthest south?

A

Chiclana de la Frontera

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7
Q

Name three important pages in Jerez de la Frontera?

A

Macharnudo, Añina, and Carrascal

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8
Q

Who started winemaking in Sherry and around what timeline?

A

It is believed that the Phoenicians started growing vines around Jerez toward the end of the second millennium BCE (1100BCE) and later gave the name Xera to the town that still bears a derivation of its name.

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9
Q

During The Moors 500 year rule in 711 BCE what was legally grown?

A

Grapegrowing was allowed only for raisin production and grapes used for medical purposes, but wine consumption seems to have continued, during this period, and the science of distillation was introduced.

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10
Q

What led to the creation of the Solera system?

A

The need to supply the market with the volume, consistency, and quality that it required led to the innovation of the solera based on criaderas, or tiers. The practice of fortification soon followed, as a means of stabilizing and preserving the wines during and after transit.

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11
Q

When was Jerez-Xérès-Sherry DO established and what followed after?

A

1933, followed in 1935 by the Consejo Regulador, one of the first organizations of its type in Spain.

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12
Q

Define Bodegas de la Zona de Producción (production bodegas)?

A

These are large cooperatives that will process the must up to the base wine stage, then sell it to the aging bodegas. If they do mature and sell their own wines, those wines are not permitted to be part of the DO.

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13
Q

What does Bodegas de Crianza y Almacenado (aging and storing bodegas) mean?

A

The almacenistas mature wine before selling it to the Bodegas de Crianza y Expedición. Almost all almacenistas are very small operations.

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14
Q

Explain Bodegas de Crianza y Expedición (aging and shipping bodegas)?

A

These bodegas, also known as shippers, are the only bodegas permitted to sell and export bottled Sherry. Traditionally, they were situated in the towns of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. Because of a decline in the Sherry market, larger almacenistas have been permitted to register as aging and shipping bodegas as well.

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15
Q

Name the there main soils of Jerez-Xérès-Sherry DO?

A

Albariza, Barros, Arenas

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16
Q

Explain Albariza soil?

A

White, soft, and friable, very rich in calcium carbonate, silica, and clay, the proceeds of an ancient seabed (exoskeletons of marine algae deposited during the Oligocene period, 33.9 million to 23 million yrs ago). They retain moisture and enable extensive root systems—both vital in this dry climate—and they are easy to work.

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17
Q

Name the two main winds associated with wine making in Sherry?

A

The hot, dry levante wind intensifies the region’s heat and 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.

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18
Q

List the varying types of coastal albariza soils in Jerez-Xérès-Sherry DO?

A

Antehojuelas are loose, crumbly soils, with notable porosity, along with Lentejuelas, which contain more sand and limestone, and they are even more friable. Some of the best Finos and Manzanillas are grown on these two types of albariza soil.

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19
Q

What are the varying albariza soil types inland in Jerez-Xérès-Sherry DO?

A

-Tosca cerrada soils (less chalky, denser) 3/4 of the Jerez vineyards, these are the soils of several famous vineyards, including Pago Miraflores.
-Tosca de barajuelas contain the most limestone producing wines of delicacy and intensity.
-Albariza parda soils are the sandiest. The wines from them are fruity, but less fine (Rota and Chiclana)
-Albariza tajón soils are the hardest, most compact, and most clustered albarizas, containing the most active limestone. Least planted soils

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20
Q

Briefly define Barros and Arenas soils?

A

Barros, clay-rich, fertile soils containing some organic matter and free-draining sandy loams known as arenas. They are principally found in the coastal areas, valleys, and lower-lying areas, such as Chipiona.

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21
Q

In Jerez, what is the term called for which growers prune alternate spurs each year?

A

Vara y Pulgar
one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb).

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22
Q

In Sherry, grapes were traditionally crushed and pressed under the feet of who and what did they use to crush and press the grapes?

A

Pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles.

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23
Q

Explain the term “Pagos”?

A

Specific areas of production (though not necessarily single vineyards). These areas display distinct terroir personalities. There are approximately 70 pagos, but only 40 are currently used on labels.

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24
Q

List the most important Sherry grapes?

A

Palomino, Pedro Ximénez, and Moscatel

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25
Q

Since 2022 what three other grapes have also been permitted in Jerez-Xérès-Sherry DO?

A

Perruno, Beba, and Vigiriega

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26
Q

Explain the Palomino grape?

A

(Listán Blanco) Palomino is drought and disease resistant. Its bunches are thin-skinned berries that are juicy and sweet but neutral in character. Palomino Fino, is the most used variant with dry base wines of around 11% to 12% ABV and must be pressed quickly after picking as it is prone to rapid oxidation. A max 70 liters of juice may be pressed from 100 kg of grapes. The consejo regulador classifies dry wines from Palomino with a maximum residual sugar of four grams per liter as Generoso.

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27
Q

Explain the Pedro Ximénez grape?

A

(PX), Pedro Ximénez, or Alamis y Pedro Ximén, produces grapes with a potential alcohol of 12% to 13.5% ABV and higher acidity than Palomino. PX grapes are often dried in the sun prior to pressing. PX accounts for less than 1% of production within the DO, and the name can also apply to grapes or wine brought in from the Montilla district of neighboring Córdoba.

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28
Q

Explain the Moscatel grape and what other names it goes by?

A

Moscatel is an ancient aromatic grape grown in vineyards on arenas soils close to the sea. Moscatel requires far less water than Palomino and is well suited to these arid vineyards. Typically, the grapes are sun-dried and fashioned into the unctuous sweet wines associated with Chipiona. Also known as Musct of Alexandria, Moscatel de Alejandría, Moscatel Gordo, and Moscatel de España.

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29
Q

In Palomino Fino production the _______ is divided into three stages?

A

Must (mosto de yema)

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30
Q

Name the three stages of quality for Palomino Fino production?

A

-Primera yema (free-run juice, accounting for 60-70% of the total mosto de yema),
-Segunda yema (press wine)
-Mosto prensa (poorer quality press wine for distillation). The free-run primera yema and pressed segunda yema are fermented separately.

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31
Q

Before fermentation commences for Palomino Fino what happens to the must?

A

The must is acidified—Palomino provides a notoriously low-acid must—and sulfured, then allowed to settle.

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32
Q

Traditionally, producers adhered _________ to the grapes prior to pressing?

A

Yeso (plaster) which aided clarification and when combined with cream of tartar it produced tartaric acid.

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33
Q

In Sherry production what is Racking called?

A

Desfangado, which clarifies the must before fermentation

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34
Q

What is Sherry fortified with?

A

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

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35
Q

What are the prerequisites for the development of flor?

A

-Humid air carried on the poniente wind
-A moderate temperature between 60°-70° F
-An absence of fermentable sugars
-Particular level of alcoholic strength (15-15.5% abv)

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36
Q

Wines destined to undergo biological aging are sourced from grapes grown in what soils?

A

The finer albariza soils, and are produced from the primera yema

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37
Q

Wines destined to become an Olorosso sherry are made from which must?

A

From the pressed segunda yema must.

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38
Q

Wines that develop under flor will enter an intermediary stage into what?

A

Sobretablas for a period of six months to a year

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39
Q

In Sherry fermentation it is divided into what two stages?

A

-Tumultuous fermentation, a hot and vigorous initial phase lasting up to a week.
-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.

40
Q

When is the first classification of Sherry started?

A

Conducted after fermentation and prior to fortification

41
Q

Name the process in which grape bunches are dried in the sun on esparto grass mats prior to pressing?

A

The soleo process for a period of one to three weeks

42
Q

What is the minimum solera aging required before bottling?

A

Two years

43
Q

How are Finos or Manzanillas picked for fortification and what are they marked with?

A

Wines that are considered sufficiently pale, light, and elegant, made mostly from free-run musts or from those expressed with light pressure, are designated to become Finos or Manzanillas, and their tanks are marked with a single slash (/), known as a palo

44
Q

How are Oloroso Sherry’s picked for fortification and what are they marked with?

A

Base wines with greater body, structure, or character are marked with a circle (o), called a gordura, and designated as appropriate for Oloroso Sherry.

45
Q

Explain when the second classification takes place for Sherry?

A

After fortification with 96% neutral grape spirit, the second classification takes place. The young wines are transferred from tank to 600-liter used American oak butts. The wines destined for oxidative aging as Olorosos begin their maturation in solera. Wines from the same harvest and classified as Olorosos are stored together, then transferred to an Oloroso solera.

46
Q

Explain how wines destined to be aged biologically are handled differently?

A

At this stage, those wines, fortified to 15%, are termed sobretablas (on the table). They are transferred to butt and tasted again. Should they remain destined for biological aging under flor, the butt will be marked with the palma, a mark resembling a reversed Y.

47
Q

What is the purpose of the Solera system?

A

This system enables the fractional blending of wines from different stages of their maturation to promote specific elements that are characteristic of a particular style of Sherry. The Sherry butts are arranged with the oldest wines, ready for bottling, in a solera level on the floor.

48
Q

How does the Criadera system work?

A

Criaderas (butts) are the levels above the first level of butts of Solera. The wines older than those in the solera level are held above them, in the first criadera. Above them, the younger wines are in the second criadera, and there may be a third criadera above that. The sobretablas wines enter at the top.

49
Q

Most Sherry enter a system of fractional blending known as the _______ wherein new ________ wines enter an upper scale, or tier, of butts known as a ________?

A

Solera
Añada (vintage)
Criadera

50
Q

For every liter of wine drawn from the ________, _______ must remain?

A

Solera
Two

51
Q

Solera butts are only partially emptied, and refreshed with wines from the first criadera in movements of wine known as what?

A

Trasiegos

52
Q

The solera system is integral to biological aging, as flor requires what?

A

Certain nutrients and oxygen to survive.

53
Q

The movement of wine from one butt to another provides what?

A

Oxygen

54
Q

The addition of _________ wines provides a constant influx of nutrients for the flor to prosper

A

Añada (vintage)

55
Q

What does Saca mean in Sherry production?

A

Periodically, an element of the solera will be removed for bottling (the consejo regulador does not permit wines under two years of age to enter the market) The same volume of the first criadera’s butts is transferred to replace this void; an equivalent amount is taken from the second criadera and from the sobretablas butts.

56
Q

When a Sherry producer does “Rocio” what does that mean?

A

Process of topping up, or replenishment, is referred to as rocio.

57
Q

What are the workers in Sherry called who perform Rocio?

A

“Trasegadores” Their work (trasiegos) is particularly delicate, as they must not disturb the flor. The constant replenishment with new wine feeds the flor and enables it to continue covering the wines.

58
Q

In solera wines aged oxidatively, what accelerates the oxidative development of the wines during trasiegos?

A

Oxygen

59
Q

Whether biological or oxidative, how full are the butts filled?

A

They are usually about five-sixths full, leaving approximately dos puntos (two fists) to either enable the growth of flor or aid the effect of oxygen.

60
Q

What are the names of the people that sample Sherry?

A

Venenciador

61
Q

Name the instrument lowered through the bojo, (bunghole) of a Sherry butt?

A

A venencia. Once made of silver and whalebone, this tool is composed of a long rod with a small metal capsule on the end.

62
Q

Explain what it means to be aged biologically in Sherry production?

A

Biologically aged wines are aged under flor (yeast) in a solera. The yeast protects the wine from oxidation, releases acetaldehyde aromas and flavors, and metabolizes most of the wine’s glycerol. It might also digest some alcohol and acidity, though the process of evaporation and subsequent concentration largely reverses these losses.

63
Q

Why do towns closer to the water tend to have thicker flor than those farther inland?

A

By the water there is a drier and warmer environment with slightly cooler winters.

64
Q

Describe what a Fino wine is?

A

Fino wines are aged biologically spend a minimum of two years under flor in a solera. 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%.

65
Q

What is the term en rama (raw) mean?

A

Is used to describe dry wines, usually Finos, that have been bottled without any stabilization, clarification, or fining, and with minimal filtration.

66
Q

What four natural features are involved with Manzanilla Sanlúcar de Barrameda?

A

It sits on two natural features, the Barrio Bajo (low quarter) and the Barrio Alto (high quarter). The DO is associated with the town of Sanlúcar de Barrameda, which sits at the mouth of the Guadalquivir River and the Atlantic Ocean to the West.

67
Q

What is the only authorized grape for the DO Manzanilla Sanlúcar de Barrameda?

A

Palomino, the same production techniques used for Sherry are used here, though all wines bearing the Manzanilla name must be aged within Sanlúcar de Barrameda.

68
Q

Briefly describe Manzanilla’s fortification process and why the flor is thicker when aging?

A

The wines are fermented dry to around 12% ABV before being fortified with 96% ABV neutral grape spirit to around 15% to 15.5% ABV. Because of the humidity and mild winters of Sanlúcar, flor grows more thickly, adding to the DO’s unique terroir.

69
Q

How do the Palomino grapes receive Manzanilla designation?

A

The wines must be aged a minimum of two years in solera.

70
Q

What does Manzanilla Pasada mean?

A

Wines matured in solera for at least seven years can be labeled as Manzanilla Pasada. These take on a slightly oxidative character as the flor weakens and breaks down.

71
Q

In Manzanilla Sanlúcar de Barrameda DO, how does a wine achieve “Anada” (vintage) status?

A

The wines must be aged in a static system without interruption until bottling.

72
Q

Why would the flor of Fino or Manzanilla wines dies away naturally?

A

Through the lack of nutrition or because the alcohol in the evaporating and concentrating wine has risen to a level at which the yeast cannot survive, the wines are refortified to 17% ABV (or as low as 16%) and begin an oxidative stage of development.

73
Q

How would you explain what an Amontillado Sherry is and its characteristics?

A

As Fino matures, the flor may disappear and the Fino begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol from the wines being refortified to 17% ABV (or as low as 16%) and begin an oxidative stage of development becoming an Amontillado as its flavor, strength and color deepen. The final alcohol content of Amontillado must be between 16% and 22%. Amontillado wines become much more concentrated over time, often more than 20 or 30 years, and through evaporation the resulting concentration, can rise to as much as 22% ABV.

74
Q

Explain what Palo Cortado means and what style do they resemble?

A

The rare Palo Cortado combines the rich body and color of an Oloroso with the delicate bouquet of an Amontillado.

75
Q

Describe an Oloroso Sherry?

A

The darker Oloroso, meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel. Oloroso must range from 17% to 22% abv and roundest of the dry styles of Sherry. As with Amontillados and Palo Cortados, they can age for a very long time; oxygen enters through the oak of the barrels, increasing the alcohol of the wines to as much as 22% ABV and intensifying the flavor profile.

76
Q

What does Vinos Generosos de Licor mean?

A

Sweetened Sherries

77
Q

Explain Vinos de Pasto?

A

Vinos de Pasto are unfortified white table wines that reflect their unique terroirs and share some of the same winemaking traditions as the fortified wines. Must originate from albariza soils, be Palomino grapes, and fermentation in cask. Because they undergo a brief period of biological aging in used Sherry casks, they show a close olfactory link to Sherry. A group called Territorio Albariza comprises nine winery members who work together to promote the category.

78
Q

What are the three sweetened sherry styles?

A

Pale cream, Medium cream, Cream

79
Q

What is it called when the final wine in Sherry is sweetened in a glass or test tube?

A

Cabeceo

80
Q

What are the several sweetening agents available to the Sherry producer?

A

Dulce pasa, dulce de almíbar, and mistela

81
Q

What is the difference between Dulce pasa—mistela and Dulce de almíba?

A

-Dulce pasa—mistela is produced from sunned Palomin and is the most common sweetening agent in modern Jerez.
-Dulce de almíbar, a blend of invert sugar and Fino, is rare

82
Q

How would a Sherry house adjust the color of the final wine?

A

With vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must.
If reduced to one-third of its original volume, the syrup is called SANCOCHOIF ;
reduced to one-fifth, the syrup is called ARROPE

83
Q

What does Pale Cream mean?

A

Pale Cream wine is young, biologically aged Fino or Manzanilla to which rectified concentrated grape must (RCGM) has been added. Pale Cream typically ranges from 45g of r/s per liter to 115g of r/s per liter and is generally 17% to 17.5% ABV, though 15.5% to 22% ABV is permitted

84
Q

Explain what a Medium Cream Sherry is?

A

Any Sherry above five grams of residual sugar per liter can be termed Medium Cream. From 45g of r/s up to 115 g of r/s per liter, they can be labeled as medium sweet. These wines can be sweetened with RCGM or a Naturally Sweet Wine (Moscatel). They can be made from wines that were oxidatively matured for part or all of their development. They must be 15% to 22% ABV; most are around 18% ABV.

85
Q

How does a Sherry become a Cream Sherry?

A

Ranging from 15.5% to 22% ABV, though usually around 20% ABV, and with 115g of r/s per liter to 140g or more r/s per liter, Cream Sherries are oxidatively matured wines, mainly Olorosos, sweetened with RCGM or a Naturally Sweet Wine (Moscatel)

86
Q

A Sherry labeled medium dry has how many grams of sugar per liter?

A

45g of r/s per liter

87
Q

What soil is the Moscatel grape planted in Jerez-Xérès-Sherry DO and its ABV %?

A

Moscatel vineyards are planted on arenas soils close to the sea, primarily around Chipiona. Ranging from 15% to 22% ABV, though usually 15% to 16% ABV.

88
Q

Is Moscatel produced from fresh or raisined grapes?

A

Both fresh and raisined grapes

89
Q

How many grams of sugar per liter is required for Moscatel grapes and how are they aged?

A

They must contain at least 160g of r/s per liter, but have closer to 350g of r/s per liter.
Moscatel grapes are either protectively or oxidatively aged,
and dried under the sun on straw mats, a process named “asoleo”, “soleo”, or “sunning,” and develop a distinctly raisiny perfume and are known as Moscatel de Pasas.

90
Q

Which grape in Sherry is used as a sweetening component?

A

Moscatel

91
Q

What happens to PX grapes when harvested and why?

A

PX grapes are ripened on the vine and then dried in the sun until raisined. This takes anywhere from a week to a month. The resulting berries have a greater concentration of acidity as well as towering levels of sugar.

92
Q

Over time in a Solera what causes the PX wines to further concentrate the sugars while it ages?

A

Evaporation in barrel further concentrates the sugars, and the PX wines gain more than 400g of r/s per liter. The oxidative maturation gives these viscous and intensely unctuous wines a tertiary character counterbalanced by notable grapiness, and they have flavors of molasses, muscovado sugar, fruitcake, and nuts. As with Moscatels, PX Sherries are usually 15% to 16% ABV.

93
Q

What is the minimum permitted grams of residual sugar per liter for PX grapes?

A

212g of r/s per liter

94
Q

What has to happen to VOS and VORS Sherry before it is bottled and what grape may be added to them?

A

20- and 30-year-old wines must be assessed by an official tasting panel. Older wines might have a small amount of PX added to them, for balance rather than sweetness, as they can be quite fiery and astringent after decades in butt.

95
Q

Define VOS Sherry?

A

Vinum Optimum Signature or Very Old Sherry. This term denotes a wine with an average maturation in cask of at least 20 years.

96
Q

Define VORS Sherry?

A

Vinum Optimum Rare Signature or Very Old Rare Sherry This term denotes a wine with an average age of at least 30 years.

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