Sherry

Question 1

How much sherry can be removed at a time?

Answer 1

1:2(3)

Question 2

Where is most of the Moscatel grown?

Answer 2

Near Chipiona (SW of Sanlucar) in the coastal Arenas soils

Question 3

What is desfangado?

Answer 3

racking in jerez

Question 4

What are the cities of the Sherry Triangle? What is the province?

Answer 4

Jerez de la Fontera, San Lucar de Barrameda, El Puerto de Santa Maria. Cadiz

Question 5

What are the soil types of sherry?

Answer 5

Albariza - chalk, Barros - Clay, Arenas - sand

Question 6

What is now used for acidification in Sherry?

Answer 6

Tartaric Acid

Question 7

What are the classifications of wine destined to become sherry immediately after fermentation, but before fortification?

Answer 7

Palo or gordura. / or O

Question 8

What is a generoso liqueur?

Answer 8

Sherry that is blended with sweetening agents. Pale Cream, Cream, and Medium

Question 9

What are the 2nd classifications of sherry?

Answer 9

Palma - into fino, Palma Cortada - amontillado, Palo Cortado - flor but rich –> fortification and into Palo cortado, Raya - poor flor fortification into oloroso. Dos Rayas - rough and coarse w/no flor, high VA –> blended and sweetened or vinegar

Question 10

What is the alcohol range of an amontillado?

Answer 10

16-22%

Question 11

What is the preferred alcohol for flor to do its work?

Answer 11

about 15%

Question 12

What process do Moscatel and PX undergo when being produced as sweetening agents?

Answer 12

Soleo - sun drying for 1-3 weeks

Question 13

What is the alcohol content of fortification for fino? Oloroso?

Answer 13

15-15.5%. 17-18%

Question 14

What does flor consume?

Answer 14

metabolizes glycerin, alcohol and volatile acids.

Question 15

Minimum aging for sherry?

Answer 15

2 years. 3 pre ‘10

Question 16

What is the press limit for Palomino Fino?

Answer 16

72.5L/100kg of grapes

Question 17

What is a generoso sherry?

Answer 17

A dry sherry - fino, amontillado, oloroso, palo corado; manzanilla pasada, manzanilla, manzanilla oloroso

Question 18

What is the size of a sherry barrel?

Answer 18

600L American Butts

Question 19

What is the sobretablas?

Answer 19

a waiting period of 6m to 1 y after flor develops for observation and then possible reclassification of the sherry

Question 20

What are the subvarieties of Palomino?

Answer 20

Palomino Fino and Palomino de Jerez

Question 21

What are the stages of the pressed must?

Answer 21

Primera yema (60-70%), Segunda Yema (press wine), Mosto prensa (distill)

Question 22

Where is most PX actually grown?

Answer 22

Malaga DO

Question 23

What was traditionally used to acidify the must in sherry?

Answer 23

plaster (yeso)

Question 24

What do the winds of Jerez do?

Answer 24

The Levante, hot easterly, dries out the grapes.

The pontiente, humid cooler, promotes flor growth

Question 25

What is the training method in Jerez?

Answer 25

Vara y Pulgar - alternate spurs pruned each year.

Question 26

Where is the Jerez superior?

Answer 26

Between he Sanlúcar and Guadalete rivers. 80% of vines are here. Marcharnudo is here - 2000+ acres. Añina and Carrascal vineyards too

Question 27

What are the grapes of Sherry?

Answer 27

Palomino, PX, Moscatel

Question 28

What is used to fortify sherry?

Answer 28

mitad y mitad - grape spirit and mature sherry

Question 29

Saccharomyces Cerivisiae beticus
Saccharomyces Cerivisiae cheresiensis
Saccharomyces Cerivisiae montuliensis
(Zygo)Saccharomyces Cerivisiae rouxii

Are the primary yeasts of what?

Answer 29

Flor! Beticus is the most common in Sherry country.

Question 30

what is a criadera?

Answer 30

layer of a solera

Question 31

What is the yeast that is responsible for sherry’s unique flavor?

Answer 31

Flor del Vino

Question 32

What is Anada?

Answer 32

vintage in jerez

Question 33

What is En Rama?

Answer 33

minimally or non-filtered sherry