Sherry

Question 1

poniente

Answer 1

The prevailing, cool, westerly wind that graces the Jerez region of Spain.

Question 2

solera

Answer 2

The name of the system used to age sherry.

Question 3

levante

Answer 3

The hot dry wind that blows from the east in Jerez.

Question 4

albariza

Answer 4

The type of soil found in Jerez that has high chalk content and is able to retain moisture and allows the roots to grow deeply. It is unique in that it forms a hard crust at the surface and helps retain moisture below it.

Question 5

flor

Answer 5

A type of yeast that forms a film on top of the wine, encouraged at ideally 15 to 15.5% abv, in the production of sherry. This is biological ageing.

Question 6

butts

Answer 6

600 liter oak barrels used to mature sherry.

Question 7

criaderas

Answer 7

A level in the system of ageing sherry, or the solera.

Question 8

sobretabla

Answer 8

A period of 3-month rest, a stage, immediately following fortification, before the sherry goes into the solera.

Question 9

bodega

Answer 9

The term for a warehouse, usually where a solera is located.

Question 10

oloroso

Answer 10

Sherries that have only undergone oxidative ageing.

Question 11

amontiallado

Answer 11

Sherry that has some biological ageing, following by oxidative ageing.

Question 12

fino

Answer 12

Sherry that has only undergone biological ageing, flor has formed. They are pale lemon with citrus and almond aromas and flavors.

Question 13

manzanilla

Answer 13

Sherry that has formed a thicker layer of flor, due to cooler coastal maturation conditions, and reflect for intense and tangy aromas. Usually less fining occurs and the term “en rama” will appear on the label.