Sherry Flashcards
What are the two smaller seaside towns in Jerez de la frontera
Sandy at de barrameda
El purr to de Santa Maria
What is the climate like in Jerez
Hot, sunny Mediterranean climate vineyards near the coast is little cooler humid westerly wind
What is Albariza
Very high chalk
Good drainage
Hold water
Sustain vines during hot summer
What are the advantages of albariza during autumn and winter
Rectangular pits
- they trap water, reduce run off
Moisture retention
- further enhanced during summer soil become hard crust
What are the grape varieties in sherry
Palomino
Pedro Ximenez
Muskat of Alexandria
Vinification process Sherry dry style
Grape handling plus fermentation
High-temperature at harvest
Grapes must reach press ASAP to avoid oxidation
Fermentation takes place in large stainless steel vats
20 - 25 degrees
Clarification will vary according to the house style
Hot or cold fermentation
Fortification
What is biological ageing wine
Typically lighter, paler and more finesse
Film flooring yeast = FLOR
Starts on the surface of all the wines
What is oxidative ageing in wine
Darker and richer
Heavier
FLOR
What effects does wines from the cold coastal vineyard have on the fermentation
The winds are fermented at a lower temperature
Biological ageing
What effect does the warmer vineyard Inlands have on the fermentation
Fermented at higher temperature
Oxidative ageing
How much alcohol is being added, once the classification is made
96% neutral spirit
How much fortification need of biological wine in Jerez
45 between 15% it’s ideal for developing with Flor
How many alcohol does an oxidative ageing wine needs
17% fortification and the Flor will die
Unification naturally sweet wine sherry
Grape handling
Sun-dried grapes are picked to concentrate sugar levels - raising flavours
Fermentation and fortification
- The desired must weight is achieved for the groups that need to be pressed
— The fermentation starts to produce concentrated juice
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What are butts
600 L oak barrels
Often used to mature and fortified wines before they used to mature
The oak is needed to allow oxygen to reach the wine only 5/6 full
What is the biggest challenge in Sherry winemaking
Keeping Maturation-environment cool
What are the important things the winemakers does in traditional bodegas to keep the environment cool
Keep whitewashed walls High ceilings and windows Earth floors Kept damp = correct level of humidity Air-conditioning
What are dry styles in sherry
Fino
Manzanilla
Only biological ageing
Peel and in colour Citrus,, herbs, notes from Flor = tangy /salty
How can a thick layer of Flor be described as an aroma characteristic
Tangy
Describe oloroso
Oxidative ageing
Brown in colour, full-bodied, oxidative, toffee, leather, spice, walnut
Describe the old oloroso
Can become very concentrated, anstringent and balanced when blended with younger wines
Describe Amontillado
Biological ageing and oxidative ageing at 17°
Amber brown in colour less full-bodied
Combine yeast and oxidative flavours
Yeast fades as the wine ages becomes oloroso
Describe palo cortado
Rare style
Aroma character of amontillado
Body and richness of oloroso
Very high-quality
What are the sherry sweetened style
- Pale cream Undergone should period of biological ageing Similar in appearance to Fino - medium + cream Very dangerous category Expensive to premium Cream sherry is only oxidative
