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Fortified Wines > Sherry > Flashcards

Sherry Flashcards

1
Q

When was sherry at its most popular?

A

1870s - British market

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2
Q

Where is Sherry from?

A

Andalucía, Spain

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3
Q

more specifically, where is Sherry from?

A

Jerez, Spain - coastal province of Cadiz

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4
Q

climate of Jerez?

A

Hot! - Hottest region in Spain.

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5
Q

Three towns of Jerez? Golden Triangle?

A

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda
Sherry must be matured and shipped from one these 3 municipalities.

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6
Q

What are the 2 DO zones of Sherry?

A

Jerez, Xeres, Sherry and

Manzanilla de Sanlucar de Barremeda

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7
Q

What is the levanter?

A

A hot, dry wind that intensifies the heat. Blows from the East.

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8
Q

What is the poniente?

A

A humid wind that blows off the Atlantic. Essential for the growth of Flor.

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9
Q

What is Flor?

A

A film forming yeast. Important for the maturation of sherry.

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10
Q

What are the towns of Sherry?

A 
El Peurto de Santa Maria
Jerez de la Fronterra
Sanlucar de Barrameda
•Sanlúcar de Barrameda (Cádiz)
•Chiclana de Frontera (Cádiz)
•Puerto Real (Cádiz)
•Rota (Cádiz)
•Chipiona (Cádiz)
•Trebujena (Cádiz)
•Lebrija (Seville)
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11
Q

What are the 3 soils of Sherry?

A

Albarizza
Barros
Arenas

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12
Q

What is Albariza?

A

A limestone rich porous soils. It retains moisture, and reflects light. The soil is also friable allowing vines to penetrate in search of water.

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13
Q

Where do you find Albariza soils?

A

In Jerez superior.

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14
Q

What and where do you find Barros, and Arenas soils?

A

Barros, a clay soil, is found in low lying valleys

Arenas is a sandy soil found in the coastal areas of jerez

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15
Q

What is a pago?

A

Spanish term for vineyard in Jerez.

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16
Q

Name 3 pagos in jerez?

A

Marchanudo
Anina
Carrascal

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17
Q

What are the 3 white grapes used in Sherry production?

A

Palomino - Listan
Moscatel - Muscat of Alexandria
Pedro - Ximenez - PX

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18
Q

What are the 2 sub varieties of the Palamino grape?

A

Palamino Fino - more prevalent

Palamino de Jerez

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19
Q

Where is Moscatel cultivated in Jerez?

A

On the sandy soils near Chipiona.

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20
Q

Where does Pedro-Ximenez come from in Sherry?

A

Most of it comes from nearby Montilla-Moriles DO

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21
Q

What is Soleo?

A

Soleo is drying grapes in the sun for one to three weeks. This is done with PX and Moscatel grapes. Palamino grapes rarely spend more than 24 hours in sun before being pressed - if at all.

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22
Q

What is an esparto?

A

A grass mat on which grapes are dried

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23
Q

What is the vine training technique used in Jerez?

A

Vara y Pulgar. Stick and thumb - alternates pruning the spurs.

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24
Q

How are Jerez vineyards harvest?

A

Mostly by machine in late August.

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25
Q

What is the maximum yield in Jerez?

A

80 hl / ha in Jerez-Supior. 100 hl /ha elsewhere in the region.

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26
Q

What is a pisador?

A

a laborer in jerez. Crushed grapes manually with their feet.

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27
Q

What is Zapatos de Pisar?

A

cowhide boots with angled nails on the sole. Used for crushing Palamino grapes.

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28
Q

How much juice can be pressed from 100 kg of Sherry grapes?

A

72.5

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29
Q

Spanish term for Sherry must?

A

Mosto de yema

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30
Q

What are the 3 stages of quality for the Mosto de yema?

A

Primera yema - free run juice = 60to 70%
segunda yema
mosto presna - poor quality press wine for distillation

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31
Q

What is desfangado?

A

Sherry term for racking the wine. Done before fermentation starts. Clarifies the must.

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32
Q

What is yeso?

A

A plaster that was applied to Sherry grapes to aid in clarifying the must. No longer used.

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33
Q

What type of container is used for alcoholic fermentation of sherry?

A

Traditionally a 600 liter oak butt. But now, it is done in stainless steel tanks with 50000 liter capacity.

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34
Q

What are the 2 Sherry fermentations?

A

A hot tumultuous fermentation

and the lenta - a cool slow fermenation

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35
Q

What is lenta?

A

A slow, cool fermentation that eats up the rest of the yeasts. Can last a couple of weeks.

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36
Q

What is the abv % of Sherry base wines?

A

Approximately 11 - 12.5 %

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37
Q

What are the 2 paths of aging sherry?

A

Biological - Flor

Oxidative - Olorosso

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38
Q

What is Palo and Godura?

A

A classification
Palo = fortification to 15 or 15.5 % - good for Flor development - a verticle slash
Godura = fortification to 17 or 18 % Olorosso - a circle

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39
Q

What is mitad y mitad?

A

A gentle fortification of Sherry. Grape spirit and mature sherry are used so it does not shock the wine.

40
Q

What are the 2 styles of wine that undergo biological aging

A

Fino and Manzanilla

41
Q

What type of container is Sherry aged in?

A

old Sherry Butts - 600 liter American oak barrels

42
Q

What is Flor del Vino

A

It means Flower

strains of Sacchromyces yeast

43
Q

If there is no sugar to consume what do the Flor yeast feed on?

A

They metabolize volatile acid, glycerin, and alcohol

44
Q

What are the prerequisites for Flor development?

A

Humid air = poniente wind
Moderate temperature = 60 to 70
no fermentable sugars
abv of 15 to 15.5 %

45
Q

What time of the year is the Flor active

A

In the spring and the fall

dormant in summer and winter

46
Q

Where do Fino sherry grapes come from.

A

Albariza soils

Primera yema

47
Q

Where do Olorosso Sherrys come from?

A

Segunda Yema

48
Q

What is the second classification of Fino / Manzanilla

A

Sobretablas

49
Q

What is Sobretablas?

A

a second classification that monitors the development of Flor

50
Q

What are the Sobretablas classifications?

A 
Palma
Palma Cortada
Palo Cortado
Raya
Dos Rayas
51
Q

What is Palma?

A

Sobretablas = fine, delicate sherry, Flor has flourished and the wine will most likely become a Fino style

52
Q

What is Palma Cortado?

A

Sobretablas = A more robust fino, may emerge as an Amontillado

53
Q

What is Paolo Cortado?

A

Sobretablas = A rarity. While Flor has grown, the wine is rich. This leads the wine maker to redirect its aging to oxidative. The wine is fortified to 17 % and aged oxidatively.

54
Q

What is Raya?

A

Sobretablas = Flor has died. The wine is fortified a second time and emerges from the Sobretablas has an Olorosso.

55
Q

What is Dos Rayas?

A

Sobretablas = No more Flor, and the texture is coarse. Often blended and sweetened to become inexpensive sherry. Or, Sherry vinegar.

56
Q

What is the minimum amount of time Sherry must be aged?

A

2 years, decreased from 3 years in 2010.

57
Q

What is Solera?

A

A system of fractional blending. The Solera is the floor level.

58
Q

What is anada as it relates to a Solera?

A

The youngest wine entering the Solera. The new anada = year.

59
Q

What is a criadera?

A

A scale or tier within the Solera. Several descending tiers or Criaderas separate the young wine from the Solera, or floor wine.

60
Q

How many criaderas are normal for a Solera system.

A

3, or 4, sometimes as many as 14.

61
Q

How much Sherry can be drawn off of the Solera for bottling?

A

for every liter that is drawn off, 2 must remain. it used to be 3. Thus, the Solera is never empty. Younger wine replaces the wine that is removed.

62
Q

What is movement through the Solera called?

A

Traisiegos.

63
Q

What does Fino Sherry taste like?

A 
Almond scented
apple, pear, lemon
almond-toned style characterized by a high concentration of acetaldehydes
salty tang
final abv % is between 15 and 18%
64
Q

What does Amontillado taste like?

A 
As a Fino matures, flor may disapear
the wine begins to age oxidatively
becomes more robust
gains alcohol
if the wine retains quality it will become a fino-amontillado or emerge as an Amontillado with a deepening of color and flavor
65
Q

What is the final alcohol content of an Amontillado?

A

16 - 22%

66
Q

What is unique about Amontillado production?

A

labor intensive

Soleras are expensive to maintain

67
Q

What does Oloroso mean?

A

Fragrant

68
Q

What is the character of Oloroso?

A

spicy walnut aromas

smooth texture

69
Q

what is the final alcohol content of an Oloroso?

A

17 - 22%

70
Q

What is the character of Palo Cortado?

A

combines the richness of Oloroso and the bouquet of an Amontillado

71
Q

What are generoso wines?

A

Fino, Amontillado, Oloroso, and Palo Cortado are generoso wines - They are dry.
In Sanlucar - Manzanilla Fina
Manzanilla Passada
Manzanilla Olorosa

72
Q

Why are Manzanilla wines light in character?

A

Harvest a week earlier
fortified to a lower abv
move through the Solera more quickly

73
Q

The majority of sherry is?

A

sweetened and blended
small scale - test tube
then applied to a larger scale
process is called cabaceo

74
Q

What is the requirement for a base wine entering the cabaceo?

A

min abv of 17.5%

75
Q

What are the sweetening agents available to Sherry producers?

A

dulce pasa
dulce de alimbar
mistela

76
Q

What is the most common sweetening agent?

A

dulce pasa - sunned palamino grapes

77
Q

what is mistela?

A

a sweetening agent made from sunned PX and Moscatel grapes

78
Q

What is dulce de alimbar?

A

a blend of invert sugar and fino - rare

79
Q

what is vino de calor?

A

color adjustment for sherry

non alcoholic reduced, boiled syrup and fresh must

80
Q

What is sancocho?

A

a vino de calor reduced to 1/3 of its original volume

81
Q

What is arrope?

A

a vino de calor reduced to 1/5 of its original volume

82
Q

what are one of the by products of using vino de calor

A

in addition to adding color

there is some degree of sweetness added as well

83
Q

What is generoso liqueur?

A

a sherry that has had vino de calor color adjustment

these sherrys are lightly sweet

84
Q

What are the generoso liqueur styles?

A

Pale Cream - product of blended fino
Cream - product of blended oloroso
Dry - pale style that has a fair amount of sweetness
Medium - a rich amber colored sherry that may include amontillado in the blend

85
Q

Where would you find Golden, Milk, or Brown on a sherry label

A

Terms for the British market

They can appear on Medium styles of generoso liqueurs

86
Q

What is an almacenista?

A

A shipper who purchases young sherry, ages them, then blends them and takes them to market.
Rare today.

87
Q

Which Sherry producer trademarked the term Almacenista?

A

Lustau

88
Q

What is Vino Dulce Natural?

A

Sherry made from sunned PX or Moscatel grapes.
The wines are fortified after partial fermentation
can have as much as 180 to 500 grams of rs

89
Q

What does VOS stand for?

A

Vinum Optimum Signatum = Very Old Sherry
Can be applied to Solera wines with average age older than 20 years.
For every liter drawn off, 20 must remain in the Solera

90
Q

What does VORS stand for?

A

Vinum Optimum Rare Signatum = Very Old Rare Sherry
Can be applied to Solera wines with an average age older than 30 years
For every liter drawn off 30 must remain in the Solera

91
Q

What wines are authorized for VOS and VORS production?

A

Amontillado
Oloroso
Palo Cortado
PX

92
Q

Is the entire Solera authorized for VOS and VORS labeling.

A

No, it only applies to individual lots.

and must be approved by a tasting panel.

93
Q

What other indications of age might you find on Sherry label?

A

12 or 15 years of age.
Must be approved by the Consejo Regulador
applies to Solera not and individual lot

94
Q

What is a traditional service glass for Sherry?

A

Copita

95
Q

What are traditional food items that work well with Sherry?

A 
Olives
Iberian Ham
Almonds 
Shellfish
grilled sardines
mackeral

Fortified Wines (6 decks)

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