Sherry

Question 1

Sherry is in which autonomous community?

Answer 1

Andalusia

Question 2

Name of the sister appellation of the Sherry DO, and the grape they focus on.

Answer 2

Montilla-Moriles - Pedro-Ximénez

Question 3

What are the cities that make up the three points of the Sherry Triangle?

Answer 3

Jerez de la Frontera,
Sanlúcar de Barrameda,
El Puerto de Santa María

Question 4

What was the first DO in Spain, when was it established and explain it’s name. What is the major grape?

Answer 4

Jerez-Xérès-Sherry DO, established in 1933, combines the Spanish, French and English translations of Sherry. Palomino is the major grape.

Question 5

How does Manzanilla Sanlúcar de Barrameda DO differ from the other DO for Sherry? What is the main grape?

Answer 5

It is for the Manzanilla style only, and it must be aged in the town of Sanlúcar de Barrameda. Palomino is the main grape.

Question 6

Name of the region that Pedro Ximénez may be imported from for sweet Sherry production…

Answer 6

Montilla-Moriles

Question 7

When was Andalusia conquered by the Romans?

Answer 7

206 BCE

Question 8

In 1964, who became the exclusive supplier of wine to Harveys of Bristol? What was the result by the time they were expropriated by the socialist government of Spain?

Answer 8

Rumasa - Bristol Cream was very popular at the time and ultimately during this era, though things were modernized, they were also consolidated and over produced. Quality suffered greatly.

Question 9

What is the primary town that produces Moscatel?

Answer 9

Chipiona

Question 10

What are Albariza soils?

Answer 10

Calcarious soils, very chalky, they cover 80% of the Sherry region. Excellent water retention.

Question 11

What is the climate of Andalusia?

Answer 11

Mediterranean

Question 12

What are the two main winds that influence Andalusia? Describe them.

Answer 12

The Levante comes up from the southeast from the Mediterranean Sea and works to basically cook the grapes on the vine as they ripen by intensifying the heat.
The Poniente comes from the west, from the Atlantic Ocean and acts to moderate the region with cool and humid breezes.

Question 13

What are the other two main soil types in Andalusia? Where are they found?

Answer 13

Barros - Clay soils that are mainly in low-lying valleys.

Arenas - Sandy soils that are mainly in the coastal areas.

Question 14

It is common to acidify the base wine of Sherry after it is vinified in stainless steel tanks… True or false?

Answer 14

TRUE!

Question 15

What is the name for a cellar master in Sherry?

Answer 15

Capataz

Question 16

How is the base wine separated for aging?

Answer 16

It is based on taste after fermentation, as decided by the Capataz.

Question 17

Explain the role of Flor in Biological Aging?

Answer 17

Flor is yeast that consumes oxygen, preventing the wine from being exposed to it. It also metabolizes alcohol, converting it to acetaldehyde, which gives the signature it’s fresh, briny aroma and pale color.

Question 18

What is the key reason that Oloroso does not develop Flor?

Answer 18

Because it is fortified to 17-18% alcohol, it prevents the development of Flor altogether.

Question 19

What percent alcohol is a Fino Sherry fortified to before Flor aging begins?

Answer 19

15-15.5% alcohol (from 11-12.5%). Any higher and the Flor will die/not form.

Question 20

What is a Criadera?

Answer 20

A layer of barrels of the same average age in a solera system.

Question 21

Sherry is fortified with a high-proof grape spirit, just as other fortified wines… True or false?

Answer 21

False! It is fortified with a mixture of grape spirit and mature Sherry. This avoids shocking the young wine.

Question 22

The first criadera is the youngest layer in a solera… True or False…?

Answer 22

False! It is the second oldest layer.

Question 23

Explain Sobretablas.

Answer 23

It is the name for the period of time that exists between the initial classification and the entrance of the wine into the final ageing system (the criaderas) for biologically aged, or if the Flor is not suitable, oxidative aged wines. This can take upwards to a year to complete. The Sherry is in 500L Butts, and each one is monitored to check the health of the Flor. This is when Palo Cortado is singled out, and then re-directed for further fortification (to 17%) and oxidative ageing.

Question 24

Explain Sobretablas.

Answer 24

It is the name for the wine during a period of time that exists between the initial classification and the entrance of the wine into the final ageing system (the criaderas) for biologically aged, or if the Flor is not suitable, oxidative aged wines. This can take upwards to a year to complete. The Sherry is in 500L Butts, and each one is monitored to check the health of the Flor. This is when Palo Cortado is singled out, and then re-directed for further fortification (to 17%) and oxidative ageing.

Question 25

Describe Pale Cream Sherry

Answer 25

Lightly sweet, typically from Fino or Manzanilla, it’s sweetened with fortified grape must from sun-dreid Palomino, Moscatel or Pedro Ximénez.

Question 26

Describe Medium Sherry

Answer 26

Sweeter than Pale Cream, it uses Amontillado as it’s base.

Question 27

Describe Cream Sherry

Answer 27

Sweeter than Medium Sherry, it uses Oloroso as it’s base.

Question 28

Describe Pedro Ximénez Sherry

Answer 28

Made from sun-dried PX grapes, and in Montilla-Moriles, it’s SUPER FREAKING SWEET and highly viscous.

Question 29

Define VOS Sherry

Answer 29

Vinum
Optimum
Signatum
- Very Old Sherry
These wines must come from a solera whose average age is at least 20 years.

Question 30

Define VORS Sherry

Answer 30

Vinum
Optimum
Rare
Signatum
- Very Old Rare Sherry
These wines must come from a solera whose average age is at least 30 years.

Question 31

Define Butt

Answer 31

500L or 600L American Oak barrel used for Sherry ageing.