Sherry Flashcards

1
Q

The vineyard area surrounds the southern Spanish town of ____1__ de la Frontera that gives the region its name. 1 is the centre of the Sherry industry.

A

1= Jerez

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2
Q

Jerez has a ____, sunny ______________ climate although the vineyards that are nearer the coast are on average a little cooler and benefit more from the prevailing cool humid westerly wind known as the _____1_____. On occasions the temperature can be sent soaring by the hot and drying _____2____, which blows from the east.
This extra heat can seriously stress the vines and damage grapes.

A

hot, Mediterranean

1= poniente
2= levante
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3
Q

Being a coastal region the annual rainfall is high compared with many other Spanish regions, but rainfall in the growing season is limited and it is the ____1_____ soil in the region that ensures the vine can cope.

A

1= albariza

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4
Q

Albariza( soil) has a very high ____1____ content. It provides _____2_____ but vitally its depth and _________3_______ mean that it can store enough water to sustain を支えるthe vines during the hot dry summers.

A
1= chalk
2= good drainage
3= excellent water holding capacity
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5
Q

In order to maximise the amount of water retained by the soil( Albariza) during autumn and winter, _______1______ are dug between the rows of vines to _______2______ and reduce run-off.

A
1= rectangular pits
2= trap the water
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6
Q

There are three grape varieties permitted in Jerez:

List the 3.

A

Palomino
Pedro Ximenez
Muscat

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7
Q

This grape accounts for the vast majority of the plantings in Jerez. It produces wines that are naturally low in acid and lack obvious varietal aromas. This makes it ideal for Sherry production where the styles of wine are largely determined by either biological or oxidative maturation. What’s this?

A

Palomino

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8
Q

In common with Palomino, _____1_____ has little varietal flavour. Its thin skin makes it ideally suited to being sun dried and consequently it is used in the production of sweet Sherries.

A

1= Pedro Ximenez(PX)

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9
Q

Only very small amounts of this are grown and, like PX, it is used to make sweet wines.

A

Muscat of Alexandria

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10
Q

(Dry Sherry)
After fermentation, classification,
List the two options.

A

(a) fortification to 15% abv, flor growth, biological ageing( option: refortification to 17%+, oxidative ageing)
(b) fortification 17%abv, no flor, oxidative ageing

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11
Q

(Sweet Sherry)

List the 5 process.

A
1= sundried grapes
2= pressing
3= fermentation 
4= fortification to stop fermentation 
5= oxidative ageing
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12
Q
Dry styles( Sherry)
\_\_\_\_1\_\_\_\_ and \_\_\_\_\_2\_\_\_\_\_- These wines have only undergone biological ageing.
A

1= Fino
2= Manzanilla
マンサニリャ

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13
Q

Dry Styles
Fino and Manzanillaマンサニリャ
These wines have only undergone biological ageing. They are _____1____ in colour and usually have aromas of _____ fruit, ________ and ______, together with _______ notes derived from the action of flor. The flavours are sometimes referred to as ______ and ______. They do not improve in bottle and should be consumed as fresh as possible.

A

1= pale lemon

citrus, almonds, herbs, bready

tangy, salty
ツンとくる

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14
Q

______1_____ is most famous for the Fino style wine that is called Manzanilla fina.

A

1= Manzanilla

マンサニリャ

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15
Q

Dry styles

______1______- These wines have only undergone oxidative ageing.

A

Oloroso

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16
Q

Dry Styles
Oloroso- These wines have only undergone oxidative ageing. They are ____1____in colour, ____2__- bodied and dominated by oxidative aromas such as ______, _______, ______ and _______.

A
1= brown
2= full

toffee, leather, spice, walnut

17
Q

Dry Styles
______1_____- These are wines that have undergone a period of biological ageing followed by a period of oxidative ageing. Once their biological ageing is complete they are refortified to 17% abv, to kill the flor and fed into 1 solera system.

A

Amontillado

18
Q

Dry Styles
Amontillado- have undergone a period of biological ageing followed by a period of oxidative ageing. These wines are ____1____or _____2___ in colour, ___3___- bodied than Olorosos and combine yeast derived aromas with oxidative aromas.

A
1= amber
2= brown
3= less full
19
Q

Dry Styles
______1_____- This is a rare style of Sherry. It is defined as one that has the aroma character of an Amontillado but the body and richness of an Oloroso.

A

Palo Cortado

パロ• コルタド

20
Q

What is the naturally sweet Styles Sherry?

A

Pedro Ximenez(PX)

21
Q
Naturally Sweet Styles
Pedro Ximenez(PX) - These wines are \_\_\_\_\_\_1\_\_\_\_(colour) and lusciously sweet, often reaching 500g/L residual sugar.  They have pronounced aromas of \_\_\_\_\_\_\_ fruit, \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_\_.
A

1= deep brown

dried, coffee, liquorice

22
Q

Sweetened styles
______1______- These wines must have undergone a short period of biological ageing prior to sweetening, typically with RCGM. They are similar in appearance to Fino but rarely have a pronounced flor character.

A

1= Pale Cream

23
Q

Sweetened Styles
Medium and Cream
This is a very diverse category that includes both inexpensive and super premium wines. A Medium Sherry must show characteristics from both _____1_____ and _____2_____ ageing whereas a Cream Sherry only has _____3____ characteristics.

A
1= biological
2= oxidative 
3= oxidative
24
Q

Sweetened Styles
These wines, in particular the premium wines, will be sweetened with PX wine.
List the 2.

A

Medium

Cream

25
Q

Sweetened Styles
Medium and Cream
The best wines seamlessly balance the ______, _______ and ________ flavours of the dry wine with the ______ fruit notes of the sweet wine.

A

toffee, leather, walnut, dried

26
Q

(Dry Styles)
Palomino is used to make the dry wines of Jerez. Given the high temperatures at harvest time, the grapes must reach the press as quickly as possible to avoid _____1____. Fermentation typically takes place in ________2_______ at temperatures ranging from 20℃ to 25℃. This is high for a white wine but suits the aim of the Sherry producer who is seeking to produce a ______3_______. The base wine is dry with approximately 11-12%abv.

A
1= oxidation
2= large stainless steel tanks
3= neutral base wine
27
Q

First Classification
During the autumn the wines are classified into two types: lighter paler wines with more ‘finesse’ are selected for _____1____ ageing and darker, richer ‘heavier’ wines are selected for ____2_____ ageing.

A
1= biological 
2= oxidative
28
Q

Biological ageing requires the presence of ____1__, which is made up of a number of _____2______. Together these yeast from a thick layer on the surface of the wine. They feed off the ____3____(and other nutrients) in the wine and _____4____in the atmosphere to produce _____5______ and ______6_____. It is 6 that gives biologically aged Sherries their unique flavour.

A
1= flor
2= yeast strains
3= alcohol 
4= oxygen
5= carbon dioxide
6= acetaldehyde
29
Q

Biological ageing
_____1__ cannot thrive in a wine with an abv above 15.5%, and it flavours cool to moderate temperatures and high levels of humidity. Consequently, 1 grows more vigorously in the spring and autumn and dies back in winter and summer.

A

1= Flor

30
Q

Pale Cream/ Medium/ Cream:

Blending ____1___ wine with either ____2____ wines or ______3_________.

A

1= dry
2=sweet
3= other grape-based sweeteners