Sherry

Question 1

What are the soil types Arenas and Barros?

Answer 1

• Arenas* is sandy soil.
• Barros* is clay.

Question 2

What are the two winds that blow through the vineyards of Jerez?

Answer 2

• Levante* blows from the east.
• Poniente* blows in from the Atlantic. Ocean.

Question 3

What is the largest Pago in Jerez?

Answer 3

Macharnudo

Question 4

How are the vines trained in Jerez and what does it mean?

Answer 4

Vara y Pulgar. Stick and Thumb. Each arm is pruned alternatively each year.

Question 5

What is the max. number of liters pressed from 100kg of grapes in Jerez?

Answer 5

72.5L

Question 6

What are the max. yields in Jerez Superior and elsewhere?

Answer 6

80 hl/ha in Jerez Superior

100 hl/ha elsewhere

Question 7

What are the three parts of the Mosto de Yema?

Answer 7

• Primera Yema -* Free-run juice, accounting for 60-70% of the total
• Segunda Yema -* press wine
• Mosto Prensa -* pooer quality press wine for distillation

Question 8

What is racking known as in Spain?

Answer 8

Desfangado

Question 9

What are the two different markings on a cask of Sherry after fermentation and what do they mean?

Answer 9

• Palo -* marked with a vertical slash. Fortified to 15-15.5% and destined to be Fino or Manzanilla
• Gordura -* marked with a circle. Fortified to 17-18% a level of alcohol will not permit the growth of flor. Oloroso Sherry.

Question 10

What is Mitad y Mitad?

Answer 10

A mixture of grape spirit and mature sherry used to fortify young wines of Sherry.

Question 11

What is the intermediary stage for wines that age under flor and how long does it last?

Answer 11

Sobretables.

6 months to a year

Question 12

How would a Sobretables be classified if the wine has lost its Flor.

Answer 12

Dos Rayas. These wines are either blended or sweetened for lower quality sherry or removed altogether.

Question 13

How would a Sobretables be classified if the flor has flourished?

Answer 13

Palma. These wines will be Fino.

Question 14

What does Palma Cortada mean?

Answer 14

A more robust Fino. Which may eventually emerge as Amontillado

Question 15

What is VOS Sherry?

Answer 15

Vinum Optimum Signatum “Very Old Sherry”

average age of 20 years

for every liter that is drawn out, 20L must remain

Question 16

What is VORS Sherry?

Answer 16

Vinum Optimum Rare Signatum
“Very Old Rare Sherry”

average age of 30 years

for every liter that is drawn out, 30L must remain

Question 17

What are the Sobretablas Classifications?

Answer 17

• Palma -* strong flor, directed to Fino
• Palma Cortado -* robust flor, directed to Amontillado
• Palo Cortado -* strong flor, directed to Oloroso
• Raya -* weak flor, directed to Oloroso
• Dos Rayas -* weak flor, low quality, blended

Question 18

What is meant by an “en rama” sherry?

Answer 18

Translates to “on the vine” or figuratively: raw. As in unfiltered and straight from the cask although not 100% the case. Some filtration still occurs for stability but it’s mainly carbon filtration and cold stabilization that is avoided.

Question 19

Who produces Tío Pepe and what style is it?

Answer 19

Gonzalas Byass

Fino

Question 20

What are Zapatos de Pisar?

Answer 20

Cowhide boots with andled nails on the soles. Worn by Pisadores to crush Sherry grapes.

Question 21

What has a higher min. required residual sugar content; Cream Sherry or Pale Cream Sherry?

Answer 21

Cream Sherry - 115-140 g/l

(Pale Cream - 45-115 g/l)

Question 22

What style of Sherry has the highest required residual sugar content?

Answer 22

Vino Dule Natural, Pedro Ximenex - min. 212 g/l

Question 23

What are the aging requirements for all Sherry wines?

Answer 23

Min. 2 years aging