Sherry Flashcards
Describe the production process of Fino Sherry, including the role of flor.
Base wine from Palomino; fortified to 15% abv; aged biologically under flor; flor protects from oxidation; aged in solera system; style is pale, dry, fresh, with yeasty notes.
Compare Fino and Oloroso Sherry.
Fino: 15% abv, aged under flor (biological), pale and dry. Oloroso: 17% abv, aged oxidatively, darker, fuller, nutty.
How does the solera system influence Sherry style and quality?
Enables continuous blending of young and old wines; ensures consistency; increases complexity and stability; allows slow oxidation in some styles.
Name and describe three styles of Sherry.
Fino: pale, dry, aged under flor. Amontillado: starts under flor, then oxidized; amber, nutty. Pedro Ximénez: very sweet, from dried grapes; raisin, fig flavors.
What natural and human factors influence Sherry in Jerez?
Hot Mediterranean climate; chalky albariza soils; Palomino grapes; human factors: flor aging, fortification, solera system.
Which Sherry would you pair with seafood and why?
Fino or Manzanilla—light, dry, refreshing acidity; yeasty, slightly salty; complements shellfish and light seafood.
How is Manzanilla different from Fino?
Aged in Sanlúcar de Barrameda; cooler, humid climate creates thicker flor; fresher, more delicate with salty tang.
What is the role of oxidation in Sherry?
Creates nutty, dried fruit, and savory flavors; darkens wine and adds body; used in Oloroso, PX, and partly in Amontillado.
Describe the production and characteristics of Pedro Ximénez Sherry.
Made from sun-dried PX grapes; fortified and oxidatively aged; very sweet, full-bodied, flavors of fig, raisin, molasses.
What is the role of fortification in Sherry, and how does it vary?
Fortification level controls aging style: 15% = flor (biological); 17%+ = oxidative; prevents spoilage and stabilizes wine.
What is Flor in winemaking?
Flor is a layer of yeast found on the top of the wine after fermentation and during maturation. It feeds on alcohol
How does Flor affect wine during aging?
Flor protects the wine from oxidation and contributes unique flavors as it feeds on alcohol (below 15.5%)
How does the solera system help maintain Flor?
The Flor is also constantly consuming alcohol and other nutrients and therefore regular additions of new wine is needed to keep the Flor supplied with these nutrients. In order to maintain a ready flow of nutrients between the criaderas, wine is drawn off the so/era at frequent and regular periods throughout the year.
What environmental factors help keep Flor alive during maturation?
Bodegas with open windows, the cooling Poniente wind, whitewashed walls, damp sandy/earthy floors, and sometimes air conditioning help keep Flor alive.
