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KM Master Sommelier Study > Sherry > Flashcards

Sherry Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is vino generoso

A

Dry styled fortified wines. Max 4 g/l RS

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2
Q

What is vino generoso de licor

A

Vino generoso blended with vino dulce naturel or concentrated must

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3
Q

What is Vino dulce naturel

A

Naturally sweet wine fortified after partial fermentation of Soleo grapes
Often bottled varietally e.g. PX, Moscatel

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4
Q

Authorised grapes for Sherry production

A

Palomino Fino
Palomino de Jerez
Pedro Ximenez
Moscatel Alejandria
Perruno
Beba
Vigiriega

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5
Q

Min - Max alcohol for Fino Sherry

A

15 - 17%
Biological ageing may reduce alcohol below 15%

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6
Q

Min - Max alcohol for Amontillado Sherry

A

16 - 22%

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7
Q

Min - Max alcohol for Olorosso and Palo Cortado Sherry

A

17 - 22%

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8
Q

Min - Max alcohol for Pale Dry-Medium Sherry

A

15 -22%

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9
Q

Min - Max alcohol for Pale Cream - Cream Sherry

A

15 - 22%

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10
Q

Max permitted yield in Sherry region

A

11,428 kg/ha

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11
Q

Hottest wine region in Spain

A

Jerez

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12
Q

Which province is home to Sherry production

A

Cadiz
coastal province where Jerez is located

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13
Q

Which river flows through north west of Jerez

A

Guadalquivir river

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14
Q

Name three towns at the center of Sherry Production

A

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

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15
Q

Where can sherry be matured and shipped from

A

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

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16
Q

Two DO zones of sherry

A

Jerez/Xeres/Sherry
Manzanilla - Sanlucar de Barrameda

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17
Q

Where can Manzanilla be aged

A

Sanlucar de Barrameda

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18
Q

Two winds affecting Sherry Region

A

Poniente from West, humid and cool
Levante from East, warm and dry

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19
Q

What is Levante

A

Hot dry wind from east of Jerez; intensifies the heat of the region

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20
Q

What is Poniente

A

Western wind of Jerez, from Atlantic; humid and cool
Promotes growth of flor

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21
Q

Three principal soil types in Sherry region

A

Albariza
Barros
Arenas

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22
Q

Explain Albariza soils

A

Chalky, porous, limestone rich soils of white colour
Produce best quality sherry

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23
Q

What is the speciality of Albariza soils

A

Moisture retentive
Friable soil structure - lets the roots penetrate

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24
Q

What soils are predominent in Jerez Superior

A

Albariza Soils
80% of regions wines are in Jerez Superior

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25
Q

Name 3 pagos from Jerez

A

Macharnudo
Anina
Carrascal

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26
Q

Which is the biggest pagos in sherry

A

Macharnudo - over 2000 ha

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27
Q

Explain Barros soils

A

Fertile - high proportion of clay in soil
Mostly in low lying valleys

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28
Q

Explain Arenas Soils

A

Found in coastal areas of Jerez

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29
Q

Another name for Palomino grape

A

Listan

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30
Q

Which grape accounts for highest acreage in sherry

A

Palomino Fino (95% of the area)
neutral, high yielding grape, low acid wines, high alcohol

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31
Q

Where is Moscatel cultivated in Sherry

A

Arenas soils (sandy soils) near town of Chipione

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32
Q

What is Soleo process

A

grape bunches dried in sun on esparto grass mats
1 to 3 weeks
mostly used for moscatel and PX

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33
Q

From which region can PX be imported for blending in Sherry

A

Montilla morilles DO

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34
Q

Common vine training method in Jerez

A

Vara Y Pulgar

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35
Q

Explain Vara Y Pulgar

A

Growers prune alternate spurs each year.
1 years Vara (stick) becomes next year pulgar (thumb)

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36
Q

What are Zapatos de Pisar

A

Cowhide boots with angled nails on soles used by Pisadores (labourers)
Used for crushing and pressing sherry grapes before modern times

37
Q

What are the two styles of ageing sherry

A

Biological
Oxidative

38
Q

How much juice can be extracted from 100kg grapes in sherry

A

70 Ltrs

39
Q

What are the three stages of quality for Mosto de Yema

A

Primera Yema
Segunda yema
Mosto Presna

40
Q

What is Primera Yema

A

Free run juice amounting to 60 to 70% of Mosto de Yema

41
Q

What is Segunda Yema

A

Press wine (second press)
usually fermented seperately

42
Q

What is mosto presna

A

Must press, poorer quality press wine used for distillation

43
Q

Why was Yeso (Plaster) used in Sherry

A

Yeso was adhered to grapes prior to pressing
It aided clarification, also created Tartaric acid when combined with cream of Tartar

44
Q

What was the classical vessel of fermenting sherry (base wine)

A

600 L american new oak butts
To add tannins to wine and remove new oak flavours from oak

45
Q

What is Lenta in sherry making

A

Slow fermentation, after initial high temperatures from vigorous first week fermentation subsides and remaining sugar converts slowly to alcohol

46
Q

What is the average alc strength of sherry base wines

A

11 to 12.5% ABV

47
Q

What is Palo

A

Tanks of sherry classified and marked with a vertical slash

48
Q

What is gordura

A

Tanks of sherry classified and marked with a circle

49
Q

To what abv are Palo fortified

A

15 - 15.5%

50
Q

To what abv are Gordura fortified

A

17 - 18%

51
Q

What is Mitad Y Mitad

A

A gentler mix of mature sherry and spirits used to fortify new wine in sherry

52
Q

What is Flor

A

Flor is the film forming yeast on some sherries, responsible to matabolise glycerine, alcohol and volatile acids in wine

53
Q

What are the prerequisites for development of Flor

A

Humid air (Poniente winds)
Moderate temp - 60 - 70 F
Absence of fermentable sugars
Alc strength of 15 - 15.5%
Contact with Oxygen

54
Q

What is Sobretablas

A

An intermediary phase in biological ageing of sherries during which the wine will be re evaluated and course of evolution may be redirected

55
Q

What is Palma

A

Fine delicate sherry with good flor growth
Developed as fino sherry

56
Q

What are Palma Cortada

A

A more robust fino
May eventually emerge as amontillado

57
Q

What is Palo Cortado

A

A rarity, thogh flor may be present, wine is redirected to oxidative ageing due to its richness.
Refortification to 17% to destroy the flor and aged oxidatively after.

58
Q

What is Raya

A

Anemic flor growth or completely died
Further fortified to 17 - 18% abv and turns olorosso

59
Q

What is Dos Rayas

A

Rough and coarse wine where flor has died
High levels of VA
Used for blending or sweetening of sherries or turned to sherry vinegar

60
Q

What is the minimum Solera ageing required for Sherry

A

2 years

61
Q

What is Criadera

A

Multiple levels of a Solera where new wine enters the 1st level and mixes with other levels to reach the final level

62
Q

What is Solera

A

The system of fractional blending through multiple criaderas
The last level of the system where the wine is drawn out from and bottled

63
Q

What is Trasiego

A

The movement of wines between Soleras is called Trasiego

64
Q

What is Fino/Manzanilla Fina

A

Light delicate almond toned style of sherry with a salty tang
high levels of acetaldehyde due to biological ageing
15 - 18% alc
(Manzanilla fina is a fino aged in Sanlucar de Barrameda)

65
Q

What is Fino Amontillado/Manzanilla Pasada

A

A mature fino that begins to age oxidatively as the flor starts dying eventually.
Manzanilla Pasada must be aged for min 7 years

66
Q

What are Manzanilla Anada

A

Manzanilla from a single vintage aged in a static system

67
Q

What is Amontillado

A

Long aged finos turned amontillados by dying of flor and deepening of flavour, strength and colour

68
Q

What is Olorosso

A

Means fragrant
Spicy walnut tones and smooth mouthfeel
Oxidatively aged wine
17-22% abv
Dark colour

69
Q

What is the major difference in Fino and Manzanilla Fina

A

Manzanilla Fina is harvested a week earlier and entered & moved through solera quicker.
Lower alcohol and fortified to lower alcohol
Aged in Sanlucar de Barrameda

70
Q

What is en Rama Sherry

A

Meaning raw
Lightly fined, unfiltered fino sherries

71
Q

What is Cabaceo

A

Process of sweetening and blending of commercial sherries

72
Q

Minimum ABV in wine entering Cabaceo

A

17.5%

73
Q

What is Dulce Pasa

A

Mistella produced from sunned Palomino

74
Q

What is Dulce de Almibar

A

A blend of fino sherry and invert sugar (syrup)

75
Q

What is vino de color

A

Non alcoholic syrup produced by boiling and reducing syrup and fresh must

76
Q

What is Sancocho

A

Vino de color reduced to 1/3rd of its volume

77
Q

What is Arrope

A

Vino de Color reduced to 1/5th of its volume

78
Q

What is Pale cream

A

Fino sherry sweetened with vino de color and sweetener

79
Q

What is Cream Sherry

A

Olorosso sherry with sweetener and vino de color

80
Q

What is Pale Dry Sherry

A

A paler sherry with some sweetness
May have been blended from fino

81
Q

What is Medium Sherry

A

A rich amber sherry that may include amontillado in the blend. May also be labeled Milk/Golden/Brown

82
Q

What is Vino Dulce Natural for sherry

A

Wines made solely from Sunned Moscatel or PX
Fortified after partial fermentation
between 180 - 500 g/l RS

83
Q

What is VOS

A

Vinum Optimum Signatum
avarage age 20 years
for every 1 ltr drawn from Solera, 20 must remain

84
Q

What is VORS

A

Vinum Optimum Rare Signatum
average age 30 years
every 1 ltr drawn, 30 must remain

85
Q

What is age indication on sherry

A

Consejo Regulador may authorise 12 or 15 years for labeling on sherry
Certification applies to entire Solera

86
Q

Name 3 pagos in Jerez de la Frontera

A

Macharnudo Alto
Macarnudo Bajo
Carrascal
Anina
Balbaina

87
Q

Name 3 pagos in Sanlucar de Barrameda

A

Carrascal
Miraflores
Hornillo
Mahina
Pastrana

88
Q

Name a Pago in El Puerto de Santa Maria

A

Atalaya

KM Master Sommelier Study (52 decks)

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