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Sherry Flashcards

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1
Q

What autonomia is Sherry produced in?

A

Andalucía

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2
Q

What coastal province is Jerez located in?

A

Cádiz

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3
Q

What river is Northwest of Jerez?
What river south of Jerez?
What does it flow into?

A

Guadalquivir River “GWA-dal-KA-veer”
Guadalete River “GWA-da-leh-tay”

-Guadalete flows into the Bay of Cádiz

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4
Q

What three towns form the sherry triangle?

What are the other communes of production?

A

Jerez de la Frontera
El Puerto de Santa María
Sanlúcar de Barrameda
**Aging for Jerez-Xérès-Sherry DO must come happen in these three communes
*Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda

--El Puerto de Santa María
Chipiona
Rota
Trebujena
Puerto Real
Chiclana de la Frontera
Lebrija
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5
Q

What are the two DO zones for Sherry?

A

Jerez-Xérès-Sherry

Manzanilla-Sanlúcar de Barrameda (wines from here must be aged in the town)

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6
Q

What is the difference in climate between Jerez de la Frontera and Sanlúcar de Barrameda?

A

Sanlúcar de Barrameda on the coast has the cool Atlantic breeze that alleviate the heat of the region, but the effect quickly dissipates as one moves inland: summer average temperatures may be nearly 20° F higher in Jerez de la Frontera than in Sanlúcar de Barrameda.

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7
Q

What are the two winds that effect sherry production?

A

Levante wind-hot, dry wind blows from the east and essentially cooks the grapes on the vine during ripening.

Poniente wind-from the west, the humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor.

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8
Q

What are the three soils of Jerez and describe them.

A

Albariza-Chalky, pourous, limestone-rich soil of brilliant white, produces the best Sherry. Retains water from autumn and winter rains, friable soil allows roots to penetrate deeply for water during arid growing season.

Barros- High proportion of clay and are prominent in low-lying valleys.

Arenas- Sandy soils most common in coastal areas.

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9
Q

What is Jerez Superior?

What is max yield for Jerez Superior? Elsewhere?

A
  • A sub-region between Sanlúcar de Barrameda and the Guadalete River, which flows into the Bay of Cádiz just to the south of Jerez de la Frontera.
  • 80% of the appellation’s vines are located in Jerez Superior and most of the snow-white albariza soils are concentrated on the gentle slopes of Jerez Superior.
  • 80 hl/ha in Jerez Superior; 100 hl/ha elsewhere.
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10
Q

What is the largest pago (vineyard) in Jerez?

A

Macharnudo, over 2000 acres.

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11
Q

What are the three grapes authorized for Sherry production?

A

Palomino (Listán)

Pedro Ximénez (PX)

Moscatel (Muscat of Alexandria)

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12
Q

What are the two sub-varieties of Palomino?

A

Palomino Fino and Palomino de Jerez.

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13
Q

Where is Moscatel mainly cultivated in Sherry production?

A

In the arenas soils near coastal Chipiona

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14
Q

What other DO may import the must of Pedro Ximenez outside of Jerez?

A

Montilla-Moriles DO.

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15
Q

How is Moscatel and Pedro Ximenez used in Sherry production?

A

Moscatel and Pedro Ximénez are predominantly used for sweetening Sherry

Generally, growers submit both varieties to the soleo process for a period of one to three weeks, in which grape bunches are dried in the sun on esparto grass mats prior to pressing. Palomino may also be sunned, but rarely for longer than 24 hours and often not at all.

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16
Q

How are vines trained in Jerez?

A

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

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17
Q

When does harvest typically occur for Sherry?

A

August

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18
Q

What is a pisadores?

A

Laborers who traditionally work Zapatista de pisar (cowhide boots with angled nails on the soles) to crush and press grapes.

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19
Q

What are the three stages of must (mosto de yema) for Sherry production?

A

Primera yema “first bud” (free-run juice, accounting for 60-70% of the total must)

Segunda yema “second bud” (press wine)

Mosto prensa “press juice” (poorer quality press wine for distillation)

Primera yema and segunda are fermented seperately.

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20
Q

What is yeso?

A

Traditionally done, Plaster adhered to the grapes prior to pressing, which aided clarification and, when combined with cream of tartar, produces tartaric acid.

Now tartaric acid is added directly along with racking for clarification.

21
Q

Traditionally what is Sherry fermented in? What about today?

A

Traditionally 600 liter American oak butts

Now, most Sherry is fermented in temperature-controlled stainless steel of 50,000 liter capacity.

22
Q

What are the two phases of Sherry fermentation?

A

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

Lenta-Slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks.

23
Q

What is sobretable?

A

Wines that are destined for biological aging enter a intermediary stage during which the course of the wines’ evolution may be redirected and are transfered to oak barrels and rested for 6 months-1 year.

24
Q

What are the two divergent paths that divide Sherry wines? How are each marked?

A

Biological -Wines marked as palo with a vertical slash. Destined to become the more delicate Fino or Manzanilla style, fortified to 15-15.5%

Oxidative-Wines marked as gordura with a circle. Destined to become Oloroso, fortified to 17-18%

25
Q

What is mitad y mitad “half and half”?

A

How Sherry is fortified. Rather than fortifying directing with spirit, it they will use a mixture of grape spirit and mature Sherry.

26
Q

What does flor do for sherry?

A

The film of years protects the wine from oxidation and metabolizes alcohol, glycerin, and volatile acid to Acetaldehyde.

27
Q

What is the yeast species responsible for flor?

A

genus Saccharomyces

28
Q

What are the prerequisites for Flor growth? (4)

A

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

29
Q

Define the second classification system:

Palma

Palma Cortado

Palo Cortado

Raya

Dos Rayas

A

Palma-Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortado- A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado-A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.

Raya-Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.

Dos Rayas-The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

30
Q

How long must Sherry be aged?

What is VOS and VORS? Which styles are authorized?

A
  • All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
  • Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
  • VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age. For every liter drawn, at least 20 liters must remain.
  • VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age. For every liter drawn, at least 30 liters must remain.

Tasting panel certifies all VOS and VORS. Approval to use either label only applies to an individual lot of drawn wine, not the entire solera.

The Consejo Regulador may certify an indication of age of either 12 or 15 years for use on a label; in such cases the certification applies to the entire solera, not just a particular lot of wine.

31
Q

What is trasiegos?

A

In a solera system, it is the movements of sherry from one criadera to the next

32
Q

Describe Fino Sherry

A

A light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-18%. As Fino matures, the flor may finally disappear. In this case, the Fino begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol

33
Q

Describe Amontillado

A

Aged Fino. The basic fino wine becomes amontillado when the flor yeast dies and the wine is exposed to oxygen. The wine turns amber and tastes richer and nuttier. Final alcohol content of Amontillado must be between 16-22%.

34
Q

Describe Palo Cortado

A

Traditional and full natural style of sherry based on a fluke of nature. During the second classification, flor is still present, but the wines richness lead the cellar master to redirect the wine toward and oxidative aging path. Combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado. Rarity, greatly prized by Sherry aficionados. As Oloroso, it must be between 17-22% alc.

35
Q

Describe Oloroso

A

Meaning “fragrant”, demonstrates spicy, walnut tones and a smooth mouthfeel. Oloroso must range from 17% to 22% abv.

36
Q

What are the four generoso wines?

A

Generoso= totally dry in character

  • -Fino
  • -Amontillado
  • -Oloroso
  • -Palo Cortado

Sanlúcar de Barrameda has its own classifications for Manzanilla generoso wines:

  • -Manzanilla Fina
  • -Manzanilla Pasada (Fino-Amontillado style)
  • -Manzanilla Olorosa
37
Q

What is the difference between Jerez generoso wines and Sanlúcar de Barrameda?

A

Manzanilla Fina is similar in style to Fino, although the harvest occurs about a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree.

Manzanilla wines are entered into—and moved through—the solera more quickly than a standard Fino.

38
Q

What is cabeceo?

A

The process of blending and sweetening a sherry on a small scale—often in a glass or test tube—and then applied proportionally to the wine at large. Base wines entered into the cabeceo must have a minimum abv of 17.5%.

39
Q

What sweetening ages are used for Sherry? What are they produced from?

A

Ducle Pasa-produced from sunned Palomino, most common sweetening agent.

Mistela-must of sunned Moscatel or PX (PX preferred, but expensive)

Dulce de almíbar-a blend of invert sugar and fino, rarity

40
Q

Discuss vino de color. What are the two types?

A

A Sherry house may adjust the color of the final wine with a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Also adds a level of sweetness to the wine.

Sancocho- If syrup reduced to one-third of its original volume

Arrope-if reduced to one-fifth, the syrup is called arrope.

41
Q

Describe the Generoso Liqueur wines

A
  • -Dry- a paler style that actually contains a fair amount of sweetness, 5-45 g/l
  • -Medium- a rich amber Sherry that may include Amontillado in the blend, 5-115 g/l
  • -Pale cream-a lighter, fresher style blended from Fino wines; 45-115 g/l
  • -Cream-a darker, denser product blended from Oloroso. 115-140 g/l
42
Q

What are terms labeled to Medium sherries, that reinforce the historic British control of the shipping houses and bodegas of Jerez (3)

A

“Golden”

“Milk”

“Brown”

43
Q

What is an almancenistas?

A

Aging house that matured young wines and then sold it to larger houses because they weren’t large enough to ship their own product. Like the partidistas of Madeira, almacenistas would purchase young wines, age them, and sell the wines to shippers at proper maturity. Shipper relied heavily on almacenistas when configuring their blends, but the role of almacenistas today is minor, and the term itself has been trademarked by Lustau.

44
Q

What is Vino Dulce Natural?

Styles?

A

Moscatel and PX produced soley from sunned grapes. The moniker is misleading, as the wines are fortified after a partial fermentation. Sugar content range from 180-500 grams per liter.

Dulce: min 160 g/l residual sugar
Moscatel: min 160 g/l residual sugar
Pedro Ximénez: min 212 g/l residual sugar

45
Q

What are the two age categories for Sherry wines of Certified Age?

A

VOS- Vinum Optimum Signatum/Very Old Sherry- May be applied to solera wines with an average age of over 20 years. For every liter of VOS Sherry drawn from the solera, at least 20 liters must remain.

VORS- Vinum Optimum Rare Signatum, or Very Old Rare Sherry-May be appled to solera wines with an average age of over 30 years. For every liter of VORS sherry drawn from the solera, at least 30 liters must remain.

Approval to use either label only applies to an individual lot of drawn wine, not the entire solera.

46
Q

What wines are authorized for consideration of VOS and VORS wines?

A

Amontillado,Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration.

47
Q

What are classic pairing foods with Fino and what glass should it be served in?

A

Traditional tablemates include olives, Iberian ham, almonds, and a plate of shellfish, grilled sardines, or Spanish mackerel

Fino is properly served in a copita.

48
Q

Bota Marks (Classification of the wine before fermentation)?

A
  • -One Stroke: Best Wine, used for Fino, Manzanilla, Amontillado
  • -One Stroke and a Dot: Full Bodied Wines used for Oloroso
  • -Two Strokes: Not to be used for Fino and will be reclassified during development
  • -Three Strokes: Poor quality, usually used for distillation
49
Q

What is saca?

A

When a fraction of the wine is extracted from the solera

Fortified Wine (5 decks)

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