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Spain > Sherry > Flashcards

Sherry Flashcards

0
Q

3 main towns of sherry

A

Jerez de la frontera
Sanlucar de barrameda
El puerto de Santa maria

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1
Q

How many acres under vine in sherry region

A

Over 25 000

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2
Q

Climate of sherry

A 
300 days sunlight per year
Humid
Med climate
Low rainfall
Mild winters
Hot summers
Windy
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3
Q

Name of winds in sherry

A

Levante

Poniente

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4
Q

3 grape varieties of sherry

A

Palomino
PX
Moscatel

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5
Q

What percentage of plantings is palomino

A

95%

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6
Q

What is PX used for

A

Sweet wine

Blending

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7
Q

What is Moscatel used for

A

Sweet wine

Blending

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8
Q

3 soil types of sherry

A

Albariza
Barros
Arenas

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9
Q

Albariza soil info

A

Chalky with high levels of calcium and limestone
Porous - retains moisture in hot summer
Dries to crust on top protecting moisture below

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10
Q

What is the best soil for palomino

A

Albariza

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11
Q

Barros soil info

A

Dark brown valley soils

High clay content

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12
Q

Best soil for PX and Moscatel

A

Barron’s

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13
Q

Arenas soil info

A

Yellowish soil high high sand content

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14
Q

When are grapes harvested for Sherry

A

Early September

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15
Q

What happens to palomino grapes after picking

A

Pressed immediately

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16
Q

What happens to PX grapes after harvesting

A

Sun dried to increase sugar levels

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17
Q

How are Finos selected

A

Developing flor

18
Q

If not enough flor what happens to the Sherry base

A

Fortified to 18%

Become olorosos

19
Q

What is used to fortify Sherry

A

Neutral grape spirit 95% ABV

and older Sherry

20
Q

What alcohol levels are Finos fortified to

A

15-15.5%

21
Q

What alcohol levels are olorosos fortified to

A

17-18%

22
Q

What level of alcohol can flor withstand

A

Up to 15.5 %

23
Q

Where does flor grow

A

Surface of wine in cask

24
Q

What does flor live off

A

Nutrients in wine

Affects colour

25
Q

What conditions does flor require to grow

A

Temp 59-86 F
Moisture
Low sulphur
Tannins

26
Q

When is the best time for flor to grow

A

Spring and fall

All year round in coastal areas

27
Q

Sobretablas

A

Intermediate stage for wines that begin to develop flor
Wines are transferred to 600 liter american butts and monitored for 6 months
During this time a second classification occurs

28
Q

Sobretablas classifications

A 
Palma
Palma cortada
Palo cortado 
Raya
Dos rayas
29
Q

Palma classification

A

Flor has flourished

Developing into fino styles

30
Q

Palma cortada classification

A

A robust style of fino

Becoming amontillado

31
Q

Palo cortado classification

A

Flor is present but fishnets of wine makes winemaker decide to take an oxidative path

32
Q

Raya classification

A

Not enough flor growth to become a fino

33
Q

Dos raya classification

A

Flor has vanished
Wines sweetend
Or made to become Sherry vinegar

34
Q

Solera system

A

Fractional blending

Old wine constantly refreshed with younger wine

35
Q

Levels of Solera system

A

Anada - u blended
1st criadera
2nd criadera
Shipping Solera

36
Q

Criadera

A

Parcels of the same wine at different stages of aging

37
Q

Manzanilla Sherry

A

Lightest most delicate fino style

Produced only in sanlucar de barrameda

38
Q

Fino Sherry

A

Light and delicate style of Sherry fortified to 15% ABV max 18%

39
Q

Amontillado Sherry

A

Fino that has been left in cask for additional aging and develops a rich, nutty character - typically dry in style

40
Q

Palo cortado Sherry

A

Rush style fortified to 17-22% ABV
Usually aged longer
True are dry
Some sweetened and sold as cream Sherry

41
Q

Almacenista

A

Single Solera Sherry bottled unblinded and produced in small quantities

42
Q

Pale cream Sherry

A

Sweetened by addition of grape juice

43
Q

PX Sherry

A

Finest dessert style

Produced from sun dried grapes

Spain (21 decks)

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