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WSET 3 > Sherry > Flashcards

Sherry Flashcards

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1
Q

What town in Spain is the center of the Sherry industry?

A

Jerez del la Frontera

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2
Q

What is the climate in Jerez?

A

Hot, sunny, mediterranean

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3
Q

What kind of soil does Jerez have? And what is it like?

A

Albariza and it has high chalk content, good drainange but excellent water holding capacity

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4
Q

In Jerez, how do grapegrowers manage water during the long dry, hot summer?

A

dig rectangular pits between the rows of vines to trap water and reduce run-off

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5
Q

What are the three grape varieties use in Sherry and permitted in Jerez?

A

Palomino, Pedro Ximenez (PX) and Muscat de Alexandria

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6
Q

What is the main component that determines sherry production?

A

Biological or oxidative maturation

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7
Q

What makes varietals good for sherry production?

A

Low in acid and lacks varietal aromas

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8
Q

Which of the two sherry varietals are used to make sweet wines?

A

PX and Muscat de Alexandria

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9
Q

Which sherry varietal is used to make dry wines?

A

Palomino

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10
Q

Why does fermentation temps run high for white wine?

A

Suits the aim of producing Sherry which is to produce a neutral base

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11
Q

What is “first classification” in sherry production?

A

The process of how they choose which base wines will be sent for biological ageing vs oxidative ageing.

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12
Q

Typically, lighter, paler wines with more finesse are selected for which type of ageing?

A

Biological ageing

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13
Q

Richer, heavier wines are selected for what type of ageing?

A

Oxidative ageing

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14
Q

What is film forming yeast called?

A

Flor

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15
Q

Wines made from cooler coastal vineyards and/or are fermented at lower temps are best for what type of ageing?

A

Biological

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16
Q

Wines made from grapes that grown in the warmer inland vineyards and fermented at higher temps are best for what ageing?

A

Oxidative

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17
Q

What is process in the winery for dry style sherrys?

A

Grape handling and fermentation, first classification, fortification and sobretabla

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18
Q

What is the process in the winery for sweet style sherrys?

A

Grape handling, fermentation and fortification

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19
Q

What is the sobretabla stage?

A

After the classification has been made, the wines are fortified using a 96% abv neutral spirit, then set aside for a few months before incorporating into a solera system

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20
Q

What % avb are the wines fortified with if they are biologically aged vs oxidatively aged?

A

15-15.5% to 17%

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21
Q

Which type of ageing is flor necessary?

A

Biological ageing

22
Q

Which type of ageing is the sobretabla not critical and why?

A

The Oxidative because it doesn’t matter as the wines are fortified too hight (17%) for the flor to survive

23
Q

How do they make sweet sherry?

A

Grapes are sun-dried after picking to concentrate their sugar levels

24
Q

What are the 600 litre oak barrels that mature sherrys called?

A

Butts

25
Q

Why is the oak important in the production of sherry?

A

use neutral oak and the oak is needed to allow the wine to interact with oxygen, furthered by the fact that the butts are only ever 5/6ths full

26
Q

What is the famous system called for maturing Sherry?

A

The Solera System

27
Q

What are criaderas?

A

The levels of different butts filled with different average aged wines

28
Q

Explain the process of the Solera System?

A

A process of systematic blending whereas wine is moved between the levels of the system. Wine for bottling is taken out of the “solera” – An equal amount of wine is taken out of each butt in this level–the solera is not fully emptied and the butts are replenished with equal amounts of wine from butts in the next level of wine from slightly younger age. Then each criadera is replenished with younger wine. The youngest criadera is replenished with sobretabla wine.

29
Q

What is the “s?olera”

A

holds wine of the oldest average age

30
Q

How many criaderas can a solera system have?

A

As few as 3 and up to 14

31
Q

How do you talk about the age of a criadera?

A

You can only talk about an average age

32
Q

What is the main advantage of the Solera System?

A

Wine taken out for bottling or blending is the same every time. Consistency

33
Q

Explain flor?

A

A number of yeast strains that form a thick layer on the surface of the wine and feed off alcohol and nutrients and oxygen and they produce CO2 AND Acetaldehyde.

34
Q

What gives biologically aged sherries their unique flavor?

A

Acetaldehyde

35
Q

Wine taken from biolgically aged flor systems usually only have an average age of what?

A

3 to 4 years

36
Q

Do biologically aged sherries like finos age well?

A

No, they need to be consumed shortly after bottling

37
Q

Which varietals are aged oxidatively?

A

Oloroso, PX and some Muscat Sherries

38
Q

How is Amontillado aged?

A

It is aged oxidatively after a period of biological ageing

39
Q

How do they keep oxidative aged sherries from becoming overly oxidized?

A

introduction of young wine

40
Q

How long can sherries be matured oxidatively for?

A

Up to 30 years

41
Q

What happens to the alcohol level in oxidative aged sherries?

A

It rises to 22% abv as water evaporates

42
Q

Most sherries are blends of wines from what?

A

Several Solera Systems

43
Q

Name the dry styles of sherries?

A

Fino and Manzanilla, Oloroso, Amontillado and Palo Cortado

44
Q

Fino and Manzanilla are what style of sherry?

A

Biological ageing, pale lemon color, aromas of citrus fruit, almonds and herbs and bready notes from flor. Consume early

45
Q

Oloroso is what style of Sherry?

A

Oxidative ageing, brown in color, full-bodied, oxidative aromas of toffee, leather, spice and walnut

46
Q

What is the style of Amontillado?

A

Starts with biological ageing and then is aged oxidatively. 17% abv, amber or brown in color, yeast derived aromas and oxidative aromas, can age

47
Q

What is the style of the Palo Cortado?

A

Rare style of Sherry, said to combine the body and richness of Oloroso but the aroma character of an Amontillado

48
Q

What are the naturally sweet wines of sherry?

A

Pedro Ximenez (PX) and Muscat

49
Q

What type of ageing has the naturally sweet wines done?

A

Oxidative aging

50
Q

What are the sweetened styles of Sherry?

A

Pale Cream, Medium and Cream and Sherries with Indication of age

51
Q

Which is the sweet style of sherry that is biologically aged and sweetened with RCGM?

A

Pale Cream

52
Q

Which is the style of sherry that is a broad category with both inexpensive and premium wines?

A

Medium and Cream

WSET 3 (16 decks)

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