Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET D5 Fortified > Sherry 2.3 Styles and 2.4 Law & Business > Flashcards

Sherry 2.3 Styles and 2.4 Law & Business Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

To be labeled as one of the styles of Sherries, the wines must conform to ____ standards and have what attributes?

A

Consejo Regulador
attributes: level of RS
typical ABV%
color
other characteristics in line with how the wine is matured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Max RS for dry sherries?

A

5 g/l or Residual sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Describe the characteristics of Fino and Manzanilla that are the same?

A

the whole ageing process is under a film- Flor (Biological ageing)
Color: pale lemon
Palate: dry, low acidity, low alcohol 15-15%, light to med body,
Aromas Flavors: depend on length of aging in Solara system- associated wit acetaldehyde (rather than primary fruit) bread dough and almonds
Range: good to outstanding
Value: inexpensive to super premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Describe the municipality of Sanlúcar de Barrameda

A

coastal municipality - qualifies as Manzanilla de Sanlúcar de Barrameda
maritime climate, does not have extreme summers and winters, humidity is relatively high
ideal for flor growth - observed that solera systems have thicker layers (year round) than that of flor than Jerez
Flor will thin during the summer months (Jerez flor thins during winter months)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

describe the levels of acetaldehyde in Manzanilla wine as apposed to fino wines and the resulting wines?

A

Manzanilla has generally a thicker flor than Fino which means a greater protection from oxygen
Flor consumes alcohol in the wine and releases acetaldehyde
Even thought the flor is thicker in Manzanilla, the Manzanilla’s flor produces a lower level of acetaldehyde than Fino wines
It is thought thought that difference arises from the Flor strains of each town
the result is Manzanilla wines often taste lighter and fresher than Fino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

to ensure proper flor growth in Manzanilla solera systems, what activities must be done?

A

To ensure the thicker flor in Manzanilla wines, the cellar master will need to replenish the barrels with young wines
to support the growth
small volumes of wine will be released an bottled several times through the year to ensure the flor is constantly maintained.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

describe the production method of Manzanilla Pasada wines?

A

labelling term - wine subject to short period of oxidative ageing
Flor left to die- not replenish the barrel
may age in the _______solera system on average for a couple years more than Manzanilla wines
-further aging, wines will resemble Amontillado style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

describe the production method of Amontillado wines?

A

has attributes of both biological and oxidative ageing
wine will start in a Fino solera system,
be refortified to 17 ABV to kill the flor
then be matured oxidatively in an amontillado solera system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

describe the resulting price and quality levels when producing Amontillado?

A

Inexpensive examples are likely to use young biologically aged- taken from the youngest criaderas in the fino system
- then blended in the Amontillado for a short period
More expensive wines may be matured for longer and hence more complex
Value: good to outstanding quality - mid priced to premium or even super premium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

describe the Palo Cortado sherry?

A

most difficult to describe
has similar aromas as Amontillado, palate similar to Oloroso-
oxidative ageing once the initial flor disappeared
Sugar level 5 g/L and abv 17-22%
-no maturation practices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

how is the wine selected to become Palo Cortado?

A

wine has commonly undergone a number of years in a Fino Solera system
at Second Classification wines are deemed
less delicate
show more complexity
less able to support a thick layer of flor
have undergone some mild oxidation
then put into the Palo Cortado solera system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

compare Palo cortado to Amontillado styles? (in general Palo Cortado will be…..)

A

less time biologically ageing
acetaldehyde aromas will be present but less prominent
glycerol levels remain higher
higher concentration of the components and aging process
resulting wine is slightly fuller, rounder body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

where does a Palo Cortado stand in the market with regard to price and quality?

A

Often these wines are premium priced
very good to outstanding in quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

describe the production method for Oloroso sherry? What are the resulting flavors/ aromas?

A

attributes from oxidative ageing
Once fermentation is complete, wine is fortified to 17% ABV to stop flor developing
brown in color
dominated by tertiary, oxidative aromas of toffee and walnut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

where does Oloroso sherries stand in the market place with regard to price and quality?

A

inexpensive wines- acceptable to good quality, released from the solera system early
higher quality examples reach very good to outstanding and reach premium prices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

describe the characteristics of en rama sherries?

A

no legal definition- best represents wine straight from the barrel
eg no fining or filtering (export might get light fining and filtrations)
term applied to any wine above the dry style
generally wine will tend to taste more intense and complex than the bodega’s regular bottling
sell at higher price- Fino ____ most common

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

production method for producing naturally sweet wines from harvest to just before fermentation?

A

harvest
lay out fruit to dry for 2-3 weeks
water evaporates, concentrating sugar levels
raisin like aromas develop

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Naturally sweet wines production method from fermentation to bottling?

A

fermentation naturally stops around 4-6% abv due to very high sugar levels
fortified to 15-16% abv
matured oxidatively in their own solera system
gradual evaporation causes sugar and flavors to concentrate further

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

resulting wine characteristics that have undergone the naturally sweet wine production?

A

most common grapes are PX (more popular) and Moscatel (much less common)
min RS level of 160 g/l — more likely to tend to be 325-375 g/L of RS
full bodied wines (consistency similar to syrup)
low acidity
pronounced aromas and flavors of raisin, molasses, liquorish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Upon harvest, wine destined to be of the naturally sweet production method will have what level or RS upon arrival to the winery?

A

min RS level of 212 g/l — more likely to reach 450-550 g/l

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

In the production of Naturally Sweet Sherries what are the choices typically taken with regard to oxidative measures?

A

either be protected from oxygen - non oxidative style
or barrel aged for several years- oxidative style
Moscatel will show its aromatic nature to a greater or less extent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Where in the market is the Naturally Sweet Wines with regard to price and quality, and use?

A

PX and Moscatel wines can range from inexpensive to premium
good to outstanding quality
both wines can be used as blending components for sweetened sherries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Describe the production method for sweetened sherries?

A

made from Palomino that has been fermented to dry, fortified, aged
then sweetened using a sweetening component

24
Q

Where in the market does sweetened wines sit with regard to price and quality?

A

Inexpensive wines likely made from young wine- sweetened just prior to bottling
mid price to premium - sweetened wine may be fruther matured in its own solera system
EG Gonzalez Byass’ MAtusalem VORS Cream Sherry remains 15 yeasr in solera system after the dry and sweet sherries have been blended

25
Q

RCGM?

A

rectified concentrated grape must
-used as sweetening agent
does not add color or its own flavor

26
Q

Describe the production method for Pale Cream sherries?

A

undergone a period of biological ageing prior to sweetening
RCGM used generally
subtle flor character
often not be aged for very long and the sweetening component dilutes flor-derived characteristics
medium sweet to sweet

27
Q

where does Pale cream sherries sit in the market with regard to price and quality?

A

most are inexpensive
acceptable to good in quality

28
Q

Characteristics of medium sherries?

A

show signs of biological and oxidative ageing
blended with PX for sweetening
range from off dry to sweet

29
Q

Characteristics of Cream sherries?

A

show signs of oxidative ageing
blended with PX for sweetening
usually always sweet

30
Q

Where do Medium and Cream sherries sit in the market place with regard to price and quality?

A

inexpensive to premium in price- cheapest wines tent to be made from younger wines
premium examples made from high proportion of well matured Amontillado, Oloroso and PX wines.
acceptable to outstanding in quality

31
Q

Sherries with an indication of age. name the various categories?

A

VOS Vinum Optimum Signatum/ Very Old Sherry
VORS Vinum Optimum Rare Signatum/ Very Old Rare Sherry
12 year old sherries
15 year old sherries

32
Q

Describe the VOS sherry?

A

Vinum Optimum Signatum
denotes average age of 20 years or more

33
Q

Describe the VORS sherry

A

Vinum Optimum Rare Signatum
denotes wines with an average age of 30 years or more

34
Q

VOS adn VORS wines must be assessed before release. What are they looking for and what adjustments are allowed?

A

Each batch is assessed for typicity by a tasting panel
sent for laboratory analysis to provide evidence of the age of the wine (e.g. carbon-14 testing).
Allowable adjustment: if astringent, producers can blend in a little sweet wine, usually PX,
as long as it does not mask the original dry wine (as judged by the tasting panel).

35
Q

What sherries are eligible for the designation of VOS and VORS?

A

Amontillado
Palo Cortado
Oloroso
PX

36
Q

Where do VOS and VORS sit in the market place with regard to price and quality?

A

made in very small quantities
very good or outstanding quality
with their very small quantities produced means premium and super premium prices

37
Q

describe the categories for wines that are designated as 12 year and 15 year old sherries?

A

slightly lower average age than the VOS and VORS
must undergo tasting and laboratory analysis
carried out on a yearly basis rather than for every individual batch of wine released

38
Q

What sherries are eligible for 12 year and 15 years old sherries categories?

A

Amontillado
Palo Cortado
Oloroso
PX

39
Q

What is the name of the total area of vineyards planted and how many ha were planted in 2016?

A

Zona de Producción was 6,989 ha in 2016
average holding is just under 3 ha

40
Q

What kind of companies participate in vineyard ownership?

A

about 42% co-operatives with 2,935 Ha
about 28% Independent growers with 1,957 ha
about 30% shippers ownership with 2,097

41
Q

Companies involved in the production of Sherry wines are registered within three different categories
The Categories are:

A

a company may belong to only one of these registers or to multiple

Bodegas de la Zona de Producción (Production Bodega)
Bodegas de Crianza y Almacenado (Ageing and Storage Bodega)
Bodegas de Crianza y Expedición (Ageing and Shipping Bodega)

42
Q

Bodegas de la Zona de Producción (Production Bodega) – describe activities and where located?

A

usually large cooperatives
press grapes
ferment the must into base wine.
Must be located in the Sherry production zone but do not need to be located in the Zona de Crianza.

43
Q

Bodegas de la Zona de Producción (Production Bodega)- describe who owns this kind of company and who do they sell to?

A

often owned by a company within one of the other registers
can be independent
will sell the base wine to either of the ageing bodegas
May sell their own wines,
Cannot qualify for DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda.

44
Q

Bodegas de Crianza y Almacenado (Ageing and Storage Bodega) = describe what they do?

A

These bodegas, also called almacenistas,
mature wines.
must be located in the Zona de Crianza
tend to be relatively small in the amount of wine they mature.
wines must then be sold to Bodegas de Crianza y Expedición.

45
Q

Bodegas de Crianza y Expedición (Ageing and Shipping Bodega) - describe who sell to and where located?

A

Bodegas are called shippers
only register permitted to export or sell DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda wines to the market
be located in the Zona de Crianza

46
Q

Bodegas de Crianza y Expedición (Ageing and Shipping Bodega) what do they sell?

A

sell final wine
permitted to mature the wines
young wine comes from Bodegas de Producción
matured wine from Bodegas de Crianza y Almacenado
almacenistas may be blended with the shipper’s own stocks of wines to make up volumes and add complexity.

47
Q

describe the demand for Almacenistas?

A

suffered from the declines in sherry sales
demand reduced
shippers survived using own stocks and not needing extra wine from the almacenistas
the almacenistas went out of business in 1996

48
Q

in 1996 who lowered minimum stockholding for registered shippers?

A

Consejo Regulador lowered min stockholdings for cos to register as a shipper from 12,500 to 500
the biggest almacenistas became shippers and therefore now market their own wines under their own brands

49
Q

Consejo Regulador = what are the regulatory responsibilities?

A

registered in Spain in 1933
maintains all vineyard registers and set parameters
eg: max yields and minimum alcohol levels for base wines
oversee rotation of stock in the bodegas
verifies the authenticity of age date Sherries

50
Q

Consejo Regulador is also a marketing body that….

A

promotional body
engaging s in many forms of marketing
organization of events during International Sherry Week to running educational course for wine professionals

51
Q

describe volume of sherry sales in the last 4 decades?

A

2006 global sales were around 56 million liters
2016 global sales were 34 million liters
peak sales were in the late 1970s around 150 million liters

52
Q

describe the sales of sweetened sherries?

A

declined dramatically
Sales of cream sherries (had been largest category by volume) declined 12.5 million liters in 2006 to 7.4 million liters in 2016
medium sherry from 11.8 million liters to 7.2 million liters
Pale sherry from 4.1 million liters to 2.5 million liters (97% of that is shipped to the UK)

53
Q

describe the sales of Fino and Manzanilla sherries?

A

14.0million liters in 2006 to 7.6 million liters in 2016
Manzanilla sales8.5 million in 2006 to 7.1 million liters in 2016
domestic market consumed style the most

54
Q

styles of sherries that are profitable include?

A

Volumes of Palo Cortado,
Pedro Ximénez, and
age-indicated sherries
are small but all of these now represent a profitable part of most shippers’ portfolios.

55
Q

What country is the biggest market for sherries?

A

Spain with 12 million liters in 2016 (just over 1/3 of production) -Manzanilla and Fino
UK with 9.9 millions liters –Sweetened sherries
Holland 5.7 million liters
Germany 2.3 million liters
USA 1.2 million liters

56
Q

What are market trends currently for sherries?

A

UK moving to premium priced sherries increasing
primarily driven by the hospitality sector- (modern tapas bars use sherry cocktails) and younger drinkers
diversification for winemakers to produce unfortified wines often with Palomino or PX
-range of style fresh and youthful, biologically aged, partially oxidative

WSET D5 Fortified (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions