Sherry Flashcards
What is Cabeceo?
The ‘Recipe’ for Sherry blends, usually sweetened blends
The blend is made up in a small qty, Cabaceo, it’s then applied to larger batches of wine
Sherry is the product of two DO zones, what are they?
Jerez-Xérès-Sherry
Manzanilla-Sanlúcar de Barrameda
Sherry with an Indication of Age
VOS - Very Old Sherry - Av age 20yrs
VORS - Very Old Rare Sherry - Av age 30yrs
Introduced by Consejo Regulador in 2000
i Wines subjected to Carbon Dating
ii Tasted by committee of Consejo Regulador tasters
iii For VORS Bodega must hold 30x what they want to sell, x20 for VOS
Introduced by Consejo Regulador in 2003
12 and 15yo Sherries
Age indication applies to the WHOLE Solera
i Consejo Regulador tasting and analysis done annually
ii Only 1/12 or 1/15 may be sold
Indication of Age applies to Oxidative wines only; Amontillado, Palo Cortado, Oloroso, PX
What am I?
Medium Gold, Med + aromas and flavours of
Lemon, Apple, Chamomile
Yeast, Yoghurt, Bread
Umami, Toasted Almonds, Hazelnuts, Wet Stones, Bruised Apple
Dry, low acidity, low alcohol, light body.
Pronounced Intensity with Med + Finish
Manzanilla Pasada
Where are the best Albariza soils found?
North of River Guadalete between Jerez and Sanlucar on gentle slopes
Hidalgo - La Gitana
Sanluca de Barrameda
Located very close to River Guadalquivir
6th Generation Spanish family owned
Own 200ha in Miraflores and Balbaina on prime Albariza soil
90% production = Manzanilla - Main La Gitana
10% range of other styles
Residual Sugar Dry sherries?
<5g/l
Palomino Fino What’s it like Yields Baumé Prone to?
Very, very neutral, so creates a blank canvas for Sherry making
Large bunches, Hi yields
Max yield 80hl/ha, easy to do (Spain av 55hl/ha)
Drought tolerant and highly disease resistant
Low sugar 10.5~12.5 Baumé (10.5 is legal min)
Very low acid (Flor can only live in low acid environment)
Prone to Oxidation, must be processed quickly. Mech harvesting helps
Vintage Sherry
Añada - Very rare
Shows the year harvested
Sherry does not enter a Solera, Casks filled and left to sit
Mostly Oxidative styles but Fino and Manzanilla do exist)
Most 20~22% abv due to evaporation
Name one company who regularly buys, bottles and sells Almacenista wines.
How are the wines labelled?
Lustau
The bottle also shows the name of the Bodega
When were Soleras first introduced into Sherry making
What happened before?
Soleras introduced mid 1800’s
Prev all Sherry were vintages like Claret
Palomino Winemaking for Oxidative Sherries
Base wine character?
Grapes from where?
Ferment process?
Grapes from Albariza and Baros soils on lower slopes, richer Must
Most grapes acidified
SO2 60~100g/l
Ferment S. Steel
Temp control with selected natural or cultured yeasts
Might be a starter ferment (Pies de Cuba)
1st Ferment Fast (tumultuous) +/-24c ~7 days to 10.5~11%
2nd Ferment slower @ cooler temps ‘till 12~12.5% abv
Results in Base wine - Neutral, darker than for Biological
Montilla-Morilles
Tech outside Jerez Production Zone but special derogation allowing PX to be grown and made
S. Spain, North of Malaga. Hot semi Arid, Albariza soils
PX grape dominant, usually Bush vines
Can make PX wine but export to Jerez Zone for Maturation
3 grapes allowed for Sherry?
Palomino Fino - 97%
Pedro Ximinez
Moscatel (Muscat of Alexandria)
What are the rivers in Jerez that influence climate and where are they?
R. Guadelete - Flows just South of Jerez
R. Guadalquivir - Flows into the sea just North of Sanlucar, that and (Marisma) marshes north of that create cooling at night and high humidity
How are vines normally planted?
How are they pruned?
In 1.15m x 2.3m Rectangle @ North/South to optimise sun interception
Traditional - Vara y Pulgar (Finger and Thumb), alternate spurs pruned each year
Modern - Simple Cordon, trellised on wires to facilitate Mech picking
Where is the Sherry region?
SW Spain
In Andalusia
Nr. Cadiz
One of most Southerly wine regions in EU
What is the maximum amount of Sherry that can be taken out of a Solera in any one year?
33%
What are the long and short names for those who act as Wholesalers who mature and keep stocks of Sherries but don’t bottle and sell directly themselves?
Bodega de Crianza y Almacenado
Almacenistas
Sweetened sherries
How made
Residual Sugar
Pale Cream - Fino + (usually) RCGM 45~115g/l RS
97% Pale Cream sold to UK - Biggest brand Croft Original
18mo Fino Solera + 18mo Pale Cream Solera 110g/l RS
Medium - Amontillado + (usually) PX (could be RCGM+Arrope)
5~115g RS
Cream - Oloroso + (usually) PX (could be RCGM+Arrope)
Biggest Brand Harvey’s Bristol Cream - Have own Bodega in Jerez
(owned Andrew Tan Emperador Brandy)
115~140g RS
What is Arrope?
Vino de Color
Rarely used but sometimes in cheaper blends
Boiled down Palomino Must 80% reduction blended
2/3 with 1/3 fresh Palomino Must and fermented to 9% abv
Sherry History
Xxxxx - One of the oldest wine producing towns in Spain, Xxxxxxxxxxx 1,100BC.
Year Person flees Spain, makes Sherry popular in Country
Year~year Person and his Xxxxxx empire contributed to Sherry’s success but also drove prices down
Jerez - One of the oldest wine producing towns in Spain, Phoenicians 1,100BC.
1587 Drake flees Spain, makes Sherry popular in UK
1950’s~1980’s Ruiz Mateo and his Rumasa empire contributed to Sherry’s success but also drove prices down
Barbadillo
Sanlucar de Barrameda
7th Generation Spanish Family owned
The largest Manzanilla producer
Only produce small quantities of other styles
Own total 1,000ha ha on hi quality Albariza soil
What happens to Sherry before it enters a Solera?
When is it decided what style Solera the wine will be put into?
To what %abv are the wines fortified and with what?
Stored in Sobretabla
Largely already decided but final selection in November by which time all the Sherries would have developed some Flor
Biological Fortified to 15% abv
Oxidative Fortified to 17~18%
Fortified with with 96% Neutral grape spirit (From La Mancha made from Airen grape)
Note: Most wine will be made in Biological style as
a) Can’t go backwards in the process
b) Biological Sherries still needed to feed Amontillado & Palo Cortado Soleras
The area under vine in Jerez and the smaller Sherry producing areas has reduced by 1/3 since 2002, why?
As a result of falling sales Jerez grape growers took full advantage of the EU grubbing up initiative between 2007 and 2011 that saw surplus vines uprooted to counter increasing wine overproduction in Europe.
What am I?
Med Amber, Pronounced aromas and flavours of
Yoghurt, Yeast, Bread
Toasted Hazelnut, Toffee, Coffee, Mocha, Walnut, Fig
Dry, Med (-) acidity, High alcohol, Med + (or Full) body.
Pronounced Intensity with Long Finish
Palo Cortado
Sherry region climate Tech term climate Sunlight hours Heating / cooling influences Winds? Av temps Rainfall mm, when?
Hot Mediterranean climate
Av 300 days sunshine = 3,000~3,200 hrs
Some Atlantic influence bringing cooler humid air
Poniente - Persistent Westerly from Atlantic, brings cool air and humidity
Levante - From SE, Hot, Dry wind. Helps keep Rot at lowest levels
Av 34c but can get up to 40c. Generally getting hotter = harvests earlier
Around 8c in Winter
Same rain as e.g. Leicester 600ltr M2 but Concentrated Oct~May
PX Winemaking
Pressing, grapes stacked several mats high
Ferment in S. Steel, partial ferment, yeast dies @ 5~8% due to sugar
Fortified with spirit to 15~17%
In Tankers —> Jerez for Maturation in Oxidative Soleras
Naturally Sweet Sherries RS?
PX
Moscatel
PX Min 212g/l RS, can hit 450~500!
Moscatel Min 160g/l RS
What is Mistela?
A mix of grape juice (unfermented or slightly fermented) + Alcohol to a Max abv of 20%
Used as a stable sweetening agent
What am I?
Med Lemon or Pale Gold, Pronounced aromas and flavours of
Lemon, Green Apple, Chamomile
Yeast, Yoghurt, Bread, Toast
Bruised Apple, Umami, Almonds, Earth
Dry, low acidity, low alcohol, Med - body
Pronounced Intensity with Long Finish
Fino Sherry
Bodegas Fundedor
Jerez de la Frontera
Owned by Andrew Tan - Philippines- Emperador Brandy
Own Harvey’s of Bristol - Harvey’s Bristol Cream
What is the temperature range in Sanlucar?
Very rarely below 12c, very rarely above 25c
Palomino Harvest
Global warming, was Sept, now August
60% now machine harvested
Av Baumé @ harvest 10.5~12.5 Be
Grapes prone to Oxidation so quick processing essential
Osborne
El Puerto de Santa Maria
Trademark - The Famous Osborne Bull
Biggest brand - Fino Quinta (Puerto Fino)
Sherry market 2016 Harvest size Harvest size change over last 20yrs Why? Main Markets
2016 Harvest 38.4m litres 2000 nearly double that Outside Spain fallen out of favour as a drink - image Spain 12m litres UK 10m litres Netherlands 5.7m litres
How many towns are there for Sherry production?
What are they?
Can they all mature Sherry?
9 towns designated for production • Jerez de la Frontera (Cádiz) • El Puerto de Santa María (Cádiz) • Sanlúcar de Barrameda (Cádiz) • Chiclana de Frontera (Cádiz) • Puerto Real (Cádiz) • Rota (Cádiz) • Chipiona (Cádiz) • Trebujena (Cádiz) • Lebrija (Seville) No, sherry can only be matured in the triangle of Jerez, Sanlucar and El Puerto
What am I?
Med Amber, Pronounced aromas and flavours of
Rancio, Walnut, Toffee, Molasses, Caramelised Orange Peel,
Fig, Dates
Dry, Med acidity, High alcohol, Full body.
Pronounced Intensity with Long Finish
Oloroso
In Spanish please
Dry Sherries
Blended Sweetened Sherries
Naturally Sweet Sherries
Vinos Generosos
Vinos Generosos de Licor
Vinos Dulces Naturales
Sherry is aged in Oak Butts, how much evaporates, what’s the reduction called?
3~5% pa
Merma (Decrease)
Who are some of the main Sherry Shippers? (7)
What’s the Spanish for Establishments that both Mature and Sell wine for Consumption?
Bodegas de Crianza y Expedicion
- Barbadillo - Sanlucar
- Hidalgo La Gitana - Sanlucar
- Gonzalez Byass - Jerez
- Bodegas Fundador - Jerez
- Lustau - Jerez
- Williams and Humbert - Jerez
- Osborne - El Puerto
What are Almacenistas?
Bodegas that don’t make wine but which mature and keep stocks of wine (wholesalers)
Bodegas de Crianza y Almacenado
How are Palomino grapes pressed?
Max?
Juices?
Clarification?
Horizontal Press or Pneumatic Presses
Max 72.5% extraction (72.5l from 100kg grapes)
Free run and 2kg/cm2 Primera Yema 65% of total juice
Best for Biological Sherries
4kg/m2 Segunda Yema 23% of total juice
Best for Oxidative Sherries
6kg/m2 Mosto Prensa 12% of total
Usually used for Distillation
After Pressing —> Settling then racked of Solids - Desfangado
(De-mudding)
What are Pagos?
How many?
Which are considered the best?
Small vineyard areas, recognised and logged by Consejo Regulador, as having own soil and climactic characteristics.
2016 - 69 Pagos recognised by CR
Best - Carrascal, Marchanudo, Aniña
Best in Sanlucar - Miraflores
Fino and Manzanilla, being fairly similar styles account for what % of Sherry sales?
44% and growing
What are the 5 biggest selling styles of Sherry and how are segment sales trending?
Fino 7.7m litres Flat Cream 7.4m litres Down Medium 7.1m litres Down Manzanilla 7.1m litres Up Pale Cream 2.5m litres Down
Zone de Produccion
What are the two zones designated for growing grapes for Sherry?
Approx what % do they contribute to the whole?
Jerez Superior 95% Best Albariza soils
Jerez Zone 5% Lesser soils, usually grapes grown for inferior bulk Sherries. As demand has dropped, not used so much
Moscatel
Muscat of Alexandria
Drought tolerant
Thicker skin and larger grapes than PX so don’t dry as much as PX
Usually dried in the vineyard
Some late harvest wines, not sun dried
Moscatel can be made and matured in Chipione and be called Sherry
How many ha under vine in 1970’s?
How much now?
How many vineyard owners?
How much owned by how many Co-Ops?
1970’s 20,000ha
Now 7,000ha
1,642 separate vineyard owners
42% of vineyards owned by members of one of 7 co-operatives
Most grapes sold direct to a shipper or on of the 7 co-ops
William’s and Humbert
Jerez de la Frontera
Own 240ha Vineyards
Own Dry Sack - Blend Amontillado, Oloroso and PX
What are the three towns that make up the Sherry ‘triangle’?
Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda
How do the Production Zones of Jerez and Sanlucar differ?
They don’t.
The two DOs share an identical production zone and similar production guidelines
What is the minimum ageing for Sherry?
What did it used to be?
Who made the change?
Current 2 yrs min
Used to be 3 yrs min
Changed by The Consejo Regulador
What am I?
Med Amber, Pronounced (or Med +) aromas and flavours of
Yeast, Bread
Caramel, Toffee, Marmalade, Toasted Almond, Hazelnut, (Raisin?)
Dry, low acidity, Med alcohol, Med body.
Pronounced Intensity with Long Finish
Amontillado
What is the term for evaporation as seen with older sherries through maturation?
Merma
Ideal conditions for Flor?
Max age for Flor
\+/- 20c >65% Humidity Aeration (Oxygen) - Butts 5/6 full Abv >14.5 / <16% Too low = Vinegar, Too high Flor dies Flor dies @ much over 8yrs
Bodegas that both mature and sell wine for consumption
Bodegas de Crianza y Expedicion
Bodegas that make wine and are allowed to hold stock for a short time before selling it on
Bodegas de Elaboracion
Bodegas that make wine but are not allowed to mature it
Bodegas de Produccion
What are the 3 soils found in Jerez?
Describe
Albariza - a chalky, porous, limestone-rich soil of brilliant white colour, produces the best Sherry. Largely found in Jerez Superior zone. Retains moisture, crumbly texture allows vine roots to go deep to get moisture during arid Summer when it crusts over to trap moisture underneath.
Baros - Clay and Albariza, largely found in the Jerez Zone. Used to make most basic wines.
Arenas - Sand and Clay, found on coast W of Sanlucar around Chipiona. Tiny production Muscat and PX
The Consejo Regulador
Formed Jerez 1933, given full legal status by ES govt 1935
“To be an institution at the Service of the “Marco de Jerez”
Make up: Vine growers, Wine producers, Merchants
Decide, agree and enforce regulations
Manages; Register of V’yards, Vines, Max yields, prodn per KG, min alc in Base Wines
Soils, Bodega stocks, Movements, Rotations,
Palomino Winemaking for Biological Sherries
Base wine character?
Grapes from where?
Ferment process?
Grapes from purer Albariza soils on higher slopes
Most grapes acidified
SO2 60~100g/l
Ferment S. Steel
Temp control with selected natural or cultured yeasts
Might be a starter ferment (Pies de Cuba)
1st Ferment Fast (tumultuous) +/-24c ~7 days to 10.5~11%
2nd Ferment slower @ cooler temps ‘till 12~12.5% abv
Results in Base wine - Neutral, low phenolics
PX
Pedro Ximinez
Drought Tolerant
Big bunches of smallish grapes, thin skin
Naturally Hi sugar (16 Baumé, 300g/l sugar @ harvest)
Low acidity
Grown mostly outside Jerez in Montilla de Morilles
Lustau
Jerez de la Frontera
Market one of most complex and complete ranges of Sherry from all 3 zones of Sherry Triangle
Supply Waitrose and Sainsbury’s own label ranges
Owns La Ina brand - bought from Domecq
Champions Alcamenista Sherries
What am I?
Pale Lemon, Med + aromas and flavours of
Lemon, Apple, Chamomile
Yeast, Yoghurt, Bread
Umami, Almonds, Wet Stones, Bruised Apple
Dry, low acidity, low alcohol, light body.
Pronounced Intensity with Med + Finish
Manzanilla Sherry
What do grape growers do to trap Winter rain in the soil?
In Winter create troughs and ridges to ensure no run off
In Summer level off soil again
How is most Sherry processed for bottling?
Any exception?
Filtered and Cold Stabilised for Tartrates
En Rama (Raw) Sherry minimally filtered but still Cold Stabilised
Bodega terms, can wineries be approved to carry out a number of functions i.e. make it, mature it and sell it?
Yes
Bodegas that don’t make wine but which mature and keep stocks of wine (wholesalers)
Bodegas de Crianza y Almacenado
Also known as Almacenistas
What are the Alcohol thresholds for Fortified wines?
Low 15~17%
Med 17~19%
High 19~22%
El Puerto de Santa Maria
Climate somewhere between Sanlucar and Jerez
Mainly big Brandy brands but makes Puerto Fino
Gonzalez Byass
Jerez de la Frontera
Easily the biggest producer biological sherries
But also make full spectrum of Sherry styles
Own Tio Pepe - World’s No.1 Fino
Own Croft Original (and Particular)
Pioneered En Rama Sector - Tio Pepe En Rama 1994
Why is Flor more active in Sanlucar than Jerez?
Sanlucar has a more even temperature throughout the year due to coastal position allowing Flor to be
Jerez further inland and can be 10c hotter in Summer and cooler in Winter
Flor likes +/- 18c, too hot/cool dies back
Sanlucar active Flor almost all year, Jerez active only in Spring and Autumn
Difference between a Simple and a Complex Solera?
Simple might have 3~4 Craideras
Complex ~14 Criaderas
PX processing
Dried in the sun but very Humid in M de M so usually dried in
Rhonda (N of Malaga), sunnier and less humid
Dried on Paseras (grass mats) for 1~3 weeks
Sugar rises approx +15g/l per day. 450~500g/l at end of process
Sometimes under poly tunnels at night
Pressing, grapes stacked several mats high
