Sherry

Question 1

What is the “golden triangle” of sherry productions?

Answer 1

Jerez de la Frontera

Sanlúcar de Barrameda

El Puerto de Santa Maria

*DO regulations require sherry to be matured and shipped from one of these 3 cities.

Question 2

What is the name of the river that runs through Jerez?

Answer 2

Guadalquivir River

Question 3

What are the two DOs for Sherry?

Answer 3

Jerez-Xérès-Sherry DO

Manzanilla-Sanlúcar de Barrameda DO

Question 4

What are the two wind systems in Andalucia

Answer 4

Levante - hot, dry wind from the east that intensifies the region’s heat and cooks the grapes on the vines.

Poniente - Humid Atlantic air that promotes the growth of flor.

Question 5

What are the 2 principal soil types of Jerez?

Answer 5

Albariza - chalky, porous, limestone rich soil. The preferred soil, and most commonly found in Jerez Superior where 80% of the appellations wines are located.

Barros - more-fertile clay-based soils found in lower areas.

Arenas - sandy soils.

Question 6

Where are the majority of Jerez’s pagos located?

Answer 6

Jerez de la Frontera

Question 7

What is the largest pago in Jerez?

Answer 7

Macharnudo

Question 8

Where would you most-likely find Moscatel cultivated in Jerez?

Answer 8

In sandy arenas soils near Chipiona on the coast.

Question 9

Define the soleo process?

Answer 9

Moscatel and Pedro Ximenez grapes are dried on esparto grass mats for 1-3 weeks prior to pressing.

Question 10

What is the common training method in Jerez?

Answer 10

Vara y Pulgar (stick and thumb)

Growers prune alternate spurs each year.

Question 11

What was the traditional crushing method for Sherry?

Answer 11

Under the feet of pisadores (laborers) wearing Zapatos de Pisar - cowhide boots with angled nails on the soles.

Question 12

What is the maximum amount in liters of Sherry juice that can be yielded per 100 kg of grapes?

Answer 12

72.5 L

The rest is relegated to the production of non-classified wines or distillate.

Question 13

What are the 3 stages of quality of Mosto de Yema?

Answer 13

Primera Yema - free-run juice accounting for 60- 70% of the total Mosto de Yema.

Segunda Yema - pressed wine

Mosto Prensa - poorer quality press wine for distillation.

Question 14

Is sherry traditionally acidified before or after fermentation?

Answer 14

Before

Question 15

What are the two stages of fermentation for Sherry?

Answer 15

Temultuous fermentation - a hot and vigorous initial fermentation lasting up to a week.

Lenta - slow, lower-temp fermentaiton lasting a few weeks.

Question 16

What does the term generoso mean in regards to Sherry?

Answer 16

Dry

Question 17

Define Cabaceo

Answer 17

The process of sweetening a generoso sherry on a small scale first, in a glass or test tube, and then applying proportionately to the wine at large.

Question 18

What do the terms VOS and VORS indicate on a bottle of sherry?

Answer 18

VOS - Very old Sherry - Average age is over 20 years. For every liter drawn, 20 liters must remain.

VORS - Very old Rare Sherry - Average age is over 30 years. For every liter drawn, 30 liters must remain.

Does not apply to Fino styles.

Question 19

What is the traditional sherry glass?

Answer 19

Copita