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CMS - Advanced - Fortified Wines > Sherry > Flashcards

Sherry Flashcards

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1
Q

Where in Spain can one find Sherry?

A

Sherry is a fortified wine from Andalucía on the southern coast of Spain.

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2
Q

When did Sherry receive its DO?

A

1933.

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3
Q

Name the towns of the Sherry Triangle.

A
  • Jerez de la Frontera
  • El Puerto de Santa Maria
  • Sanlúcar de Barrameda
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4
Q

Name the two DO’s for sherry production.

A
  • Jerez-Xérès-Sherry

- Manzanilla-Sanlúcar de Barrameda.

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5
Q

What are the requirements for sherry produced in Manzanilla-Sanlúcar de Barrameda?

A

Sherry produced in the Manzanilla-Sanlúcar de Barrameda DO has to be aged in the sea-side town of Sanlúcar de Barrameda and is called Manzanilla.

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6
Q

Name the winds which blow in Jerez which promote the growth of flor.

A

Levante - The hot, dry eastern wind.

Poniente - The humid Atlantic western wind.

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7
Q

Name the 3 main soil types of Jerez.

A
  • Albariza - 60-80% chalk
  • Arenas - Sandy
  • Barros - Clay & Decomposed organic matter.
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8
Q

What are albariza soil containing areas are classified as?

A

Jerez Superior, a sub-region between Sanlúcar de Barrameda and the Guadalete River, which flows into the Bay of Cádiz just to the south of Jerez de la Frontera.

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9
Q

Name a few pagos of Jerez.

A
  • Macharnudo (largest)
  • Añina
  • Carrascal.
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10
Q

Which grapes are permitted for sherry production?

A
  • Palomino (Listán)
  • Pedro Ximénez (PX)
  • Moscatel (Muscat of Alexandria).
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11
Q

On which soils is moscatel planted in Jerez?

A

Moscatel is mainly cultivated in the arenas soils near Chipiona.

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12
Q

Where does the Pedro Ximénez used in sherry mainly come from?

A

Montilla-Moriles DO.

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13
Q

What is the “soleo” process?

A

The process in which for a period of one to three weeks, grape bunches are dried in the sun on esparto grass mats prior to pressing.

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14
Q

Which grapes are mainly subjected to the “soleo” process?

A

Moscatel and Pedro Ximénez. Palamino at times (max. 24 hours).

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15
Q

What is the traditional method for vine training in Jerez?

A

Vara y pulgar, in which growers prune alternate spurs each year: one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb).

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16
Q

What are the yields for Jerez?

A

Jerez Superior - 80 hl/ha

Other regions - 100 hl/ha

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17
Q

What quantity of must can be extracted from 100 kgs of grapes in Jerez?

A

A maximum 70 liters of juice may be extracted from 100 kg of grapes.

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18
Q

What are the quality stages of the must (mosto de yema) in Jerez?

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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19
Q

What is the term for racking in Spain?

A
  • Desfangado.
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20
Q

What are the 2 stages of fermentation of Sherry?

A
  • Tumultuous fermentation - A hot and vigorous initial phase lasting up to a week.
  • 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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21
Q

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

A
  • Palo and marked with a vertical slash

- Gordura, marked with a circle.

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22
Q

To what alcohol % are the base wines fortified to?

A
  • Palo - 15-15.5% abv and are destined to become the more delicate Fino or Manzanilla styles.
  • Gordura - 17-18% abv - high level of alcohol that will not permit the growth of flor and will become Oloroso Sherries.
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23
Q

What is mitad y mitad?

A

A gentler mixture of grape spirit and mature Sherry which is used to fortify the base wines.

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24
Q

Which sherries undergo biological ageing?

A
  • Fino

- Manzanilla

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25
Q

Which sherries undergo oxidative ageing?

A
  • Oloroso
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26
Q

What conditions are required for development of flor?

A
  • Humid air
  • A moderate temperature between 60°-70° F.
  • An absence of fermentable sugars
  • 15-15.5% abv
27
Q

What is the classification given to wines which are in the Sobretablas stage?

A
  • Palma
  • Palma Cortada
  • Palo Cortado
  • Raya
  • Dos Rayas
28
Q

What wines are classifed as Palma?

A

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

29
Q

What wines are classifed as Palma Cortada?

A

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

30
Q

What wines are classifed as Palo Cortado?

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.

31
Q

What wines are classifed as Raya?

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.

32
Q

What wines are classifed as Dos Rayas?

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.

33
Q

What is the minimum solera ageing required for a sherry?

A

2 years.

34
Q

What is “trasiegos”?

A

The movement of wines between the criadera is called trasiegos.

35
Q

Where is the word “solera” derived from?

A

Solera—derived from the Latin solum, or “floor”.

36
Q

What are the characteristics of a Fino sherry?

A

Fino Sherry is a light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-18%.

37
Q

How is Amontillado made?

A

If the flor disappears as a fino matures, the wine begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol creating an amontillado and the alcohol is about 16% and 22%.

38
Q

What are the characteristics of a Olorosso sherry?

A

Oloroso, which means “fragrant,” has spicy, walnut tones and a smooth mouthfeel. Oloroso must range from 17% to 22% abv.

39
Q

What are the characteristics of a Palo Cortado sherry?

A

Palo Cortado combines the rich body and color of an Oloroso with the penetrating yet delicate bouquet of an Amontillado.

40
Q

What are the classifications for generoso wines in Manzanilla?

A
  • Manzanilla Fina
  • Manzanilla Pasada
  • Manzanilla Olorosa.
41
Q

What is Manzanilla Pasada?

A

Manzanilla Pasada is equivalent to an Amontillado in which the wine loses the flor and shows some oxidative character.

42
Q

What is cabeceo?

A

The process of sweetening and blending sherry before sale is called cabeceo.

43
Q

What sweetening agents are used for sherry?

A

Dulce pasa, dulce de almíbar, and mistela produced from the must of sunned Moscatel or Pedro Ximénez grapes.

44
Q

What is dulce de almíbar?

A

Dulce de almíbar is a blend of invert sugar and sherry.

45
Q

What is sancocho & arrope?

A

Vino de color, a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. If reduced to one-third of its original volume, the syrup is called sancocho; if reduced to one-fifth, the syrup is called arrope.

46
Q

Who are almacenistas?

A

Almacenistas are like negociants who would purchase young wines, age them, and sell the wines to shippers at proper maturity.

47
Q

Which shipper has trademarked the term “almacenistas”?

A
  • Lustau.
48
Q

What is VOS and VORS?

A

VOS—Vinum Optimum Signatum, or “Very Old Sherry” - Average 20 years old solera.
VORS—Vinum Optimum Rare Signatum, or “Very Old Rare Sherry - Average 30 years old solera.

49
Q

Which styles of sherries are allowed for VOS and VORS?

A

Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez wines are authorized for consideration for VOS and VORS.

50
Q

Name the pagos of Sanlúcar de Barrameda.

A
  • Miraflores.
51
Q

What is the term for casks in Sherry?

A
  • Botas
52
Q

What are the different sizes of Botas?

A
  • Botas - 600L filled upto 500L.
53
Q

What is Anada or Sobretabla?

A

The wine of the year is called anada.

54
Q

Which sherries are allowed to grow flor?

A
  • Manzanilla
  • Fino
  • Amontillados
55
Q

Name the yeasts which comprise the flor.

A
  • Saccharomyces Beticus
  • Saccharomyces Montuliensis
  • Saccharomyces Cheresiensis
  • Saccharomyces Rouxii
56
Q

What does a vintage on a bottle of a Sherry mean?

A
  • It is the year in which the Solera was laid down.
57
Q

What is Venencia?

A

The special small cup with a long handle used to take a taste of wine from a sherry butt through a bung hole.
It is originally made from whalebone with a silver cup fixed to the bottom.

58
Q

What is a traditional sherry glass called?

A

Copita.

59
Q

What is Pale Cream Sherry?

A

Pale sherries are produced by blending dry wines which have initially been under flor with rectified concentrated grape must and is fortified to 15.5% ABV.

60
Q

What is Medium Cream Sherry?

A

It is produced in the same manner as Pale Cream but is Amber in color with nutty aromas and is fortified to 15.5 - 20% ABV.

61
Q

What is East India Sherry?

A

It is a style of Sherry used by sailing ships traveling to the East Indies. Crossing the equator would cause the sherry to warm up and cool down gradually. This in turn made the sherry richer and smoother.

62
Q

Who produces East India Sherry?

A

Lustau.

63
Q

What is Sherry en Rama?

A

These are dry sherries which are not clarified nor stabilized but are filtered.

CMS - Advanced - Fortified Wines (4 decks)

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