Sherry Flashcards
Sherry triangle
Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda
3 permitted grape varietals
Palomino Fino
Pedro Ximenez
Moscatel Fino
2 DO names
Jerez-Xeres-Sherry DO
Manzanilla-Sanlucar de Barrameda DO
Manzanilla has to be matured
Sanlucar de Barrameda
Consejo Regulador establish
1935
It’s industry inter-professional organization which guarantees the authenticity of the wines
3 types of soil
Albariza 60-80% chalk
Arenas sandy with clay and limestone
Barros fertile soil more clay and decomposed organic matter
Albariza soil specific
Shaky soil absorb and hold moisture and reflects the sun
Albariza area classified as Jerez Superior and divided into pagos (individual vineyards)
Albariza soil planted only with Palomino Fino - which accounts 98% of the total planted
2 winds and characteristics
Levante - hot easterly wind, which dries he drapes during ripening
Poniente - cool westerly wind, which allows the growth of flor
Vilification of Sherry
Harvest Pressing Classification of the must Fermentation Fortification Classification Blending (by solera system)
How many L allowed from 100 kg of grapes
70 L
3 sections of the pressing
Primers yema - free run juice ( best quality)
Segunda yema -
Mosto prensas - used for unclassified wine or distillation
Wine classified as oloroso
Wine will be fortified to 17/18 % abv, no flor will grow, and wine will develop oxidative character. Oxidative maturation
The wine on which flor is allowed to grow
Manzanilla
Fino
Amontillado
Biological maturation
Flor
Sobretabla ( Anada) classified into 3 basic types
Fino (uno palma, dos palma, tres palma)
Paolo Cortado
Oloroso
