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Fortified Wines > Sherry > Flashcards

Sherry Flashcards

1
Q

What is the hottest growing wine region in Spain?

A

Jerez

  • home to Sherry production
  • located within the coastal province of Cadiz, flanked by the Guadalquivir River to the Northwest.
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2
Q

Name 3 towns of Sherry production.

A
  • Jerez de la Frontera
  • El Puerto de Santa Maria
  • Sanlucar de Barrameda
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3
Q

Name the 2 DO zones of Sherry.

A

Jerez-Xeres-Sherry

Manzanilla-Sanlucar de Barrameda

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4
Q

Describe the Levante winds.

A

hot and dry

-blows from the east and cooks the grapes on the vine during ripening

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5
Q

Describe the Poniente winds.

A
  • humid, Atlantic
  • alternates with the Levante
  • promotes the growth of Flor
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6
Q

What are the 3 principle soil types of the Jerez region?

A
  • albariza: limestone rich
  • barros: more fertile, higher proportion of clay
  • arenas: common in coastal areas, sandy
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7
Q

Which soil type produces the best Sherry?

A

Albariza

  • chalky, porous, limestone-rich soil that is has a brilliant white color
  • moisture rententive
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8
Q

Where is the sub-region of Jerez Superior located?

A

between Sanlucar de Barrameda and the Guadalete River which flows into the Bay of Cadiz just south of the Jerez de la Frontera

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9
Q

Where are 80% of the appellation’s vines located?

A

Jerez Superior

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10
Q

Where are most of the the appellation’s (Jerez) Pagos located?

A

Jerez de la Frontera

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11
Q

What is the largest Pago of Jerez?

A

Marchanudo

-over 2,000 acres

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12
Q

List the 3 white grapes authorized for Sherry production.

A
  • Palomino (Listan)
  • Pedro Ximenz (PX)
  • Moscatel (Muscat of Alexandria)
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13
Q

What is Vara y Pulgar?

A
  • a system of vine training that is traditional in Jerez

- growers prune alternate spurs each year

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14
Q

What are the maximum yields of Jerez?

A

80hl/ha-Jerez Superior

100hl/ha-everywhere else

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15
Q

Name 3 Pagos of Jerez

A

Marchanudo
Añina
Carrascal

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16
Q

What is mosto de yema?

A

Must

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17
Q

Name the 3 divisions of must in Jerez.

A
  • primera yema: free run juice, 60-70%
  • segunda yema: press wine
  • mosto prensa: poor quality wine for distillation
18
Q

True or False:

Must is acidified prior to fermentation.

A

True

-Palomino provides a naturally low-acid must

19
Q

What is desfangando?

A

Racking-to clarify must

20
Q

Name 2 vessels used for the fermentation of Sherry.

A
  • 600L American oak butts (classic)

- temperature controlled stainless steel tanks of 50,000 liters

21
Q

What are the 2 stages of fermentation?

A

1) the tumultuous fermentation, a hot and vigorous initial phase lasting up to a week.
2) lenta or slow fermentation

22
Q

Define “palo” and “gordura”.

A
  • palo: wines fortified to 15-15.5% abv and become delicate Fino of Manzanilla sherry
  • gordura: wines fortified to 17-18% abv, too high of alcohol for flor to grow and become Oloroso sherry
23
Q

What type of aging do Fino and Manzanilla sherries undergo?

A

biological aging under flor

24
Q

What are the prerequisites for the development of Flor?

A
  • a moderate temperature between 60-70 degrees F
  • an absence of fermentable sugars
  • an alcoholic strength of 15-15.5% abv
25
Q

What type of aging does Oloroso sherry undergo?

A

oxidative

26
Q

What is “Sobretablas”?

A

a period of 6 months to a year during which the evolution of wines developed under flor may be redirected

27
Q

True of False:

Sherry wines are marketed as vintage wines.

A

False:

Rarely. Sherry wines enter a system of fractional blending known as solera.

28
Q

What is the character and final alcohol of a fino sherry?

A
  • light, delicate, almond-toned
  • high concentration of acetaldehydes, salty tang
  • 15-18% abv
29
Q

Name the 3 generoso classifications of Sanlucar de Barrameda.

A

Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa

30
Q

Describe the character and alcohol content of Amontillado sherry.

A
  • loses protection of flor
  • stronger and deeper in color than fino
  • laborious process
  • 16-22% abv
31
Q

What is Cabeceo?

A
  • the process of sweetening and blending sherry

- base wines must be 17.5% abv min.

32
Q

Name 3 sweetening agents for Sherry.

A

Dulce Pasta (common)
Dulce de almibar (rare)
Mistela (produced from sunned Palomino and Moscatel)

33
Q

What is Vino de Color?

A

a non-alcoholic concoction by a combination of boiled, reduced syrup and fresh must
-used to adjust the final color of the wine

34
Q

What is “Sancocho”?

A

Syrup reduced to one-third of its original volume and must

-used to adjust the color of the final wine of sherry

35
Q

What is “Arrope”?

A

syrup reduced to one-fifth of its original volume

-used to adjust the color of the final wine of sherry

36
Q

Name 3 generoso liqueur wines produced by the Cabeceo blending process.

A
  • pale cream: light, fresh blended from fino
  • cream: darker, denser, blended from olorose
  • medium rich, amber, may include Amontillado and traditional terms : Golden, Milk, or Brown
37
Q

What is an almancenista?

A
  • they purchase young wines , age them and sell them at maturity to shippers
  • like the partidistas of Madeira
  • they play a minor role today and the term was trademarked bu Lustau
38
Q

Name the 2 new categories for Sherry Wines of Certified age created by the Consejo Regulador in 2000.

A

VOS- Vinum Optimum Signatum “Very Old Sherry”

VORS_ Vinum Optimim Rare Signatum “ Very Old Rare Sherry”

39
Q

What are the requirements of VOS?

A
  • 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

40
Q

What are the requirements for VORS?

A
  • may be applied to solera wines with an average age of 30 years
  • for every liter of VORS sherry drawn from the solera, at least 30 liters must remain

Fortified Wines (5 decks)

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