Sherry

Question 1

Where in Spain is Sherry found

Answer 1

Southern Spain
Andalucia
Jerez (hottest wine region in Spain) Sanlucar de Barrameda which are located in the coastal province of Cadiz

Question 2

These two bodies of water have a moderating effect on Sanlucar de Barrameda DO

Answer 2

Guadalquivir River
Atlantic Ocean
20 degrees higher in Jerez

Question 3

These two winds have major effects on sherry, one is hot and dry and the other is humid.

Answer 3

Levante: Hot and dry, keeps disease pressure low
Poniente: Humid (alternates with Levante) and promotes flor

Question 4

Soils of Sherry

Answer 4

Albariza Chalk & Limestone best soil in Jerez
Barros - Clay, shitty wines
Arenas- Sandy soils best for Moscatel

Question 5

Varieties of Sherry

Answer 5

Palomino AKA Listan- top varietal used, prone to oxidation, low acidity
Palomino Fino, Palomino de Jerez

Pedro Ximenez- used for sweet wines

Moscatel (muscat of alex, only allowed for varietal Moscatel wines)

Question 6

Three towns of Sherry production that make up the triangle

Answer 6

Jerez de la Frontera (most inland)
El Puerto de Santa Maria (most southern)
Sanlúcar de Barrameda (most northern and coastal)

Question 7

Sherry must be aged and shipped from where?

Answer 7

Aging for Jerez-Xérès-Sherry DO must be carried out in Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María
Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda

Question 8

two DOs of Sherry

Answer 8

Jerez-Xeres-Sherry DO
Manzanilla-Sanlúcar de Barrameda DO

The DOs share the same production zone but M-SdB must be aged in SdB to receive DO

Question 9

Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO Communes of production

Answer 9

Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María
 Chipiona
 Rota
Trebujena
Puerto Real
 Chiclana de la Frontera
Lebrija (Seville)

Question 10

Max Yields for DO sherry?

Answer 10

Jerez Superior: 80 hl/ha

Other Vineyards: 100 hl/ha

Question 11

Sub Region of Jerez-Xeres DO and location

Answer 11

Jerez Superiore between SdB & Guadalquivir river

Question 12

Three Sherry Pagos

Answer 12

Macharnudo (largest)
Anina
Carrascal

Question 13

The Pedro Ximenez grape can be imported in from this nearby DO

Answer 13

Montilla-Moriles DO

Question 14

Explain Soleo process for Sherry

Answer 14

Grapes are dried in the sun on esparto maps for 1-3 weeks prior to press
This is only for PX and Moscatel
Palomin does not do this for more that 24 hours

Question 15

vine training used for sherry

Answer 15

Vara y Pulgar (Thumb)

grower prunes alternate spurs each year

Question 16

When is sherry generally harvested?

How is it generally harvested?

Answer 16

August harvest via machine

Question 17

max yields for sherry

Answer 17

100 hl/ha

80 hl/ha for Jerez Superior

Question 18

what does Flor mean?

Answer 18

Flower

Question 19

Terms:
Pisadores
Zapatos de Pisar
Yeso
Desfangado

Answer 19

Labors

Cowhide boats with angled nails on soles

Producers adhere plaster to grapes prior to press for clarification

Racking

Question 20

Describe what is used for the fortification of sherry

Answer 20

Gentle mixture of grape must and matured sherry called Mitad y Mitad

Question 21

Sherry begins by being divided after fermentation into two major categories

Explain

Answer 21

After fermentation wines are divided into

Palo (becomes Fino or Manzanilla) fortified to 15-15.5% alc

Gordura (wines become Oloroso) fortified 17-18%

The major difference is high alcohol does not allow the growth of flor thus no flor for Gordura/Oloroso

Question 22

what climactic condition is needed for the development of flor?

Answer 22

Humidity

Question 23

after fermentation the barrels are marked with a / (slash) or a O (circle) which barrel gets what

Answer 23

Palo /

Gordura O

Question 24

Making Sherry: Max______ L of juice pressed from 100kg of grapes

Answer 24

72.5 L

Question 25

Making Sherry: Term for Must

Answer 25

Mosto de Yema

Question 26

Making Sherry: Like Champagne, after harvest the grapes are brought in and the juice is separated in three quality stages with the first being the free run juice. Breakdown.

Answer 26

``` Primera Yema (free run) 60-70% of total must Segunda Yema (Pressed wine) Mosto Presna (third press) used for distillation ``` Primera and Segunda are fermented separately

Question 27

Making Sherry: Is sherry acidified (generally)

Answer 27

yes

Question 28

Making Sherry: Most sherry is fermented in _______. | Fermentation uses a two step process, explain.

Answer 28

temp controlled, stainless First stage the fermentation is hot a vigorous and last one week second stage is Lenta (slow fermentation) and temp controlled.

Question 29

Making Sherry: | Sherry is normally aged in what type of oak?

Answer 29

American

Question 30

Making Sherry: After the first stage when the wine is placed in ____ L barrels flor develops (in the wines not fortified for Oloroso). Each barrel is then tested for quality of flor and wine. This is called? how long does the flor last?

Answer 30

600L American Oak Sobretablas 6-12 months

Question 31

Making Sherry: 2nd classification after wine is put into barrel and develops flor for 6-12 months (Sobretablas) each barrel is then checked and divided into five quality levels. Explain

Answer 31

Palma: Fine, delicate sherry with little to no oxidation Palma Cortada: More robust, fino amontillado Palo Cortado: Rare, although flor is present, richness emerges and wine is redirected to an oxidative path with the wine being fortified to 17%, killing the flor. Raya: shitty flor and the wine is redirected to oloroso DOS Rayas: Extra shitty wine. no flor and has VA. Wine is used for sweet sherry and vinegar

Question 32

Making sherry: Name of the barreles within the solera system?

Answer 32

Criadera

Question 33

Making Sherry: a new vintage entering a solera system is called?

Answer 33

Ananda

Question 34

Making Sherry: in a solera system, when removing wine from the criadera, for every __L of wine drawn, __L must remain and then the first criadera is refreshed from the second.

Answer 34

for every 1L drawn, 2L must remain

Question 35

Making Sherry: the movement of wine is called?

Answer 35

Trasiegio

Question 36

Making Sherry: Generoso Sherry Styles | Breakdown

Answer 36

Generoso wines are all dry Fino: light, delicate, almond-toned style characterized by a salty tang, and a final abv 15-18% As Fino matures, the flor may finally disappear, making wines richer and becoming Amontillado: flavor, strength and color deepen. The final abv must be between 16% and 22%. Oloroso: meaning “fragrant” w/spicy, walnut tones and smooth. Oloroso must range from 17% to 22% abv. Palo Cortado:combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado, and is greatly prized by Sherry aficionados. Sanlúcar de Barrameda has its own classifications for generoso wines: Manzanilla Fina: Manzanilla Fina is similar in style to Fino, although the harvest occurs about a week earlier, and the resulting wines are lower in alcohol and fortified to a lower degree. Manzanilla Pasada: like Fino-Amontillado wines, lose the protection of flor and begin to show some oxidative characteristics. Manzanilla Oloroso:

Question 37

At bottling sherry wines may be labeled dry but are often _______. What is this process called?

Answer 37

sweetened and blended | Cabeceo

Question 38

Sweetening agent used for sherry

Answer 38

Dulce Pasa | made from sundried palomino grapes

Question 39

Wines produced solely from PX and Moscatel are sold as? Sugar content?

Answer 39

Vino Dulce Natural | 180-500 g/l

Question 40

in 2000 the Consejo Regulador created two new categories for sherry wine of certified age

Answer 40

VOS (Very Old Sherry)= Vinum Optimum Signatum Average age over 20yr, every 1L of sherry drawn 20L must retain VORS (Very Old Rare Sherry) Vinum Optimum Rare Signatum 30 yrs min 1L drwn 30 must remain Tasting panel, only Amontillado, Oloroso, Palo Cortado, PX Approval applies only to individual lot, not entire soldera

Question 41

Jerez has received dispensation to import PX must from this DO

Answer 41

DO, Montilla-Moriles

Question 42

Name two DO that reside outside of the sherry region who produce wines in the style of sherry along with a still wine DO

Answer 42

DO Málaga DO, Montilla-Moriles DO.Sierras de Málaga (still, dry)

Question 43

Venencia:

Answer 43

The traditional tool for tasting Sherry from the barrel. It looks like a cane with a small cup on the end.

Question 44

Copita:

Answer 44

traditional cup used for tasting sherry