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Advanced Sommelier Exam 2019 > Sherry > Flashcards

Sherry Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

Name the 3 towns at the centre of Sherry production

A

Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda

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2
Q

Name the river flanking the Sherry production area

A

Guadalquivir River

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3
Q

Name the 2 DO zones in Sherry

A

Jerez-Xeres-Sherry

Manzanilla-Sanlucar de Barrameda

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4
Q

Name the 2 winds that have an effect on sherry production

A

The Levante and the Poniente
The hot, dry levante wind intensifies the region’s heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening. The humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor

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5
Q

Name the 3 principle soil types in Jerez

A

Albariza
Barros
Arenas

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6
Q

Name the grape varieties authorised for sherry production

A

Palomino (Listán)
Pedro Ximénez (PX)
Moscatel (Muscat of Alexandria)

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7
Q

There is a high concentration of Albariza soils in which sub region

A

Jerez Superior

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8
Q

What is the largest Pago in Jerez?

A

Macharnudo

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9
Q

Which soil type of sherry is common near the coastal areas?

A

Arena

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10
Q

Name the DO that the Consejo Regulador has granted special dispensation for allowing producers in Jerez to import Pedro Ximenez

A

Montilla-Moriles

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11
Q

What are the maximum yields in Jerez Superior?

A

80 hl/ha

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12
Q

What is the maximum amount of juice that can be extracted from 10 kg of grapes in sherry production

A

72.5 litres

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13
Q

What are the 3 stages of quality that the mosto de yema is divided into in Sherry Production?

A
  • Primera yema (free-run juice, accounting for 60-70% of the total mosto de yema)
  • Segunda yema (press wine)
  • Mosto prensa (poorer quality press wine for distillation).
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14
Q

Name the 2 stages of fermentation in Sherry production

A
  • The tumultuous fermentation, a hot and vigorous initial phase lasting up to a week
  • The lenta, or slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks
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15
Q

What are the 2 classifications for sherry tanks at the conclusion of fermentation?

A
  • Palo. Tanks are marked with a slash

- Gordura. Tanks are marked with a circle

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16
Q

What abv are wines marked palo fortified to in sherry production? What style are they destined to become?

A

15-15.5% abv

Palo wines are destined to become the more delicate Fino or Manzanilla styles

17
Q

What abv are wines marked gordura fortified to in sherry production? What style are they destined to become?

A

17-18% abv
Gordura wines are fortified to a high level of alcohol that will not permit the growth of flor—and will become Oloroso Sherries

18
Q

What is used to fortify the wines of Sherry?

A

Mitad y mitad. a gentle mix of grape spirit and mature Sherry.
Fortifying directly with spirit would shock the young wine

19
Q

What type of oak is traditionally used in Sherry production?

A

Used 600 litre American butts

20
Q

What is the name of the specialised set of yeast that metabolise glycerin, alcohol and volatile acid in Sherry production

A

Saccharomyces

21
Q

What are the types of ageing and their resultant styles in sherry production

A

Biological - Manzanilla / fino styles

Oxidative - Oloroso styles

22
Q

Sherry wines destined for biological ageing are produced from which quality stage of the mosto de yema?

A

Primera Yema

23
Q

Sherry wines destined for oxidative ageing are produced from which quality stage of the mosto de yema?

A

Segunsa Yema

24
Q

Sherry wines that are aged biologically are classified a second time after 6 - 12 months. Name the classifications

A

Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.

Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.

Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

25
Q

What does the term Palma mean in in the second classification of Sherry?

A

Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

26
Q

What does the term Palma Cortada mean in in the second classification of Sherry?

A

A more robust Fino, which may eventually emerge as Amontillado.

27
Q

What does the term Palo Cortado mean in in the second classification of Sherry?

A

A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.

28
Q

What does the term Raya mean in in the second classification of Sherry?

A

Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.

29
Q

What does the term Dos Rayas mean in in the second classification of Sherry?

A

The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

30
Q

What is the minimum solera ageing for Sherry wines?

A

In 2010 authorities decreased the minimum ageing from 3 years to 2

31
Q

What is a tier of butts known as in Sherry?

A

Criadera

32
Q

What is the alcoholic range for fino sherry?

A

15 - 18% abv

33
Q

What is the alcoholic range for amontillado sherry?

A

16 - 22% abv

34
Q

What is the alcoholic range for Oloroso sherry?

A

17-22% abv

35
Q

What is the term for dry style in Sherry?

A

Generoso

36
Q

Name the classifications for gereroso wines in Sanlucar de Barrameda

A

Manzanilla Fina
Manzanilla Pasada
Manzanilla Olorosa

Advanced Sommelier Exam 2019 (143 decks)

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