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WSET Dip D5 > Sherry > Flashcards

Sherry Flashcards

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1
Q

What is Sherry, and where is it produced?

A

Sherry is a fortified wine made in the area around the city of Jerez in Andalusia

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2
Q

Since the early days of wine production in Jerez, Sherry was a wine that was widely _____

A

Traded

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3
Q

When was the period of Moorish rule in Jerez?

A

From the 8th century till Christian rule in the 13th century

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4
Q

What was one of the benefits of Christian rule for winemakers in Jerez?

A

Both domestic consumption and exports grew rapidly as English, Irish and Flemish traders began shipping the wines

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5
Q

Was Sherry important to the new world as well?

A

Yes, after the discovery of the Americas large volumes of sherry were sent across the Atlantic

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6
Q

What was something that hurt the Sherry business in the late 19th and early 20th century?

A

Due to the popularity of Sherry, other countries began to produce their own, often poor- quality sherries.

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7
Q

What was done to combat the numerous poor quality sherries?

A

In 1933 Spain’s first Consejo Regulador was form, which set regulations for production, and trading of Sherry Wines

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8
Q

When did Sherry sales peak?

A

During the 1970s, with shipments reaching 1.5 million hL in 1979 (39,625,808 gallons)

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9
Q

Who was Ruiz Mateos S.A.?

A
  • Ruiz Mateos S.A., also known as Rumasa is a business that started out as an aging and storage facility.
  • It started as a aging and storage facility that would become a major supplier to Harveys Bristol Cream Sherry
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10
Q

How did Rumasa contribute to the fall of Sherry?

A
  • After Rumasa acquired wealth by supplying Harveys Bristol Cream, Rumasa began building a business empire
  • His empire including taking over Sherry bodegas, hotels and banks.
  • In the late 1970s it dominated the Sherry industry, and through the consolidation of production facilities, drove down Sherry prices
  • After Spain’s Government nationalized Rumasa in 1983, the bodegas it owned were sold, and a large number of others were closed leading to massive unemployment
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11
Q

How has the Consejo Regulador been working to since the 1980s to bring back the reputation of Sherry?

A

It has been working hard to bring vineyard plantings, stock levels and sales back into balance. It has also been working to promote the quality of Sherry

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12
Q

What is the climate for Jerez and the surrounding areas?

A

Hot Mediterranean with hot, dry summers and mild, relatively rainy winters

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13
Q

What is the Poniente?

A

The Poniente a cool, damp wind providing a cooling, humid influence in the summer that comes in from the Atlantic Ocean

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14
Q

What is the Levante?

A

The Levante is a hot, drying wind from North Africa that can make the climate more arid.

  • This can cause the grapes to traspire at a quicker rate, concentrating sugars. This can be a problem as it may become difficult to ferment to dryness, which is particularly problematic for the development of the Flor
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15
Q

What is another climatic influence that must be taken into consideration in Jerez?

A

Jerez experiences a high number of cloud-free days, meaning the grapes get more sunlight hours which can help fully ripen the grapes. However this also means that the grapes can easily become sunburnt

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16
Q

True or False,

The grapes for Sherry can come from anywhere in Spain

A

False, the grapes for Sherry must come from the delimited area known as the Zona de Produccion, or Marco de Jerez, which is around 7,000 ha (16,870 acres)

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17
Q

Grapes from the Marco de Jerez can be used in the production of which two DOs?

A
  • Jerez-Xeres-Sherry DO
  • Manzanilla - Sanlucar de Barrameda
  • The grapes can also be used for the DO for Sherry Vinegar
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18
Q

What is the one exception to the rule of where Sherry grapes must come from?

A

Pedro Ximenez can be grown around Montilla (within Andalusia), but matured in the Zona de Crianza and still be labeled DO Jerez-Xeres-Sherry

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19
Q

The Zona de Produccion is split into two parts, what are they called?

A
  • Jerez Superior

- Jerez Zona

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20
Q

Which of the two Zona de Produccion is thought to be made up of the better vineyard sites and why?

A

Jerez Superior is thought to have the better sites as they all are located on albariza soils

  • Jerez Superior makes up over 90% of the plantings
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21
Q

What are Pagos?

A

Pagos are smaller delimited areas within the vineyards of Jerez. Each is thought to produce wines with different characteristics than the others.

Legislation to allow producers to name a pago on their labels is currently under discussion

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22
Q

What is the key soil for Sherry Production?

A

Albariza, which is a mixture of limestone, silica and clay

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23
Q

What are some of the benefits to having albariza soil?

A
  • The Clay part of Albariza is very effective at retaining and slowly releasing any winter rainfall
  • When the soil is dry, it forms a cry which is helpful in reducing evaporation from the soil
  • The light color of the soil also means that it reflects light back into the canopy aiding the ripening process
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24
Q

Name the two other soils found in Andalusia

A
  • Barros, which has higher clay content

- Arenas, which is sandier than Albariza

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25
Q

Name the 3 grape varieties used in the production of Sherry

A
  • Palomino
  • Moscatel
  • Pedro Ximenez
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26
Q

What is the main grape used in the production of both sweet and dry styles of sherry?

A

Palomino, which accounts for 99% of the plantings

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27
Q

Name some of the pros and cons for Palomino

A
  • Mid to late ripening
  • Well suited to the climate
  • Capable of producing large yields
  • Quickly loses acidity when it nears maturity
  • It is a neutral variety and therefore does not tend to add many primary notes to sherry
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28
Q

List some facts about Moscatel from Andalusia

A
  • Accounts for less than one percent of production
  • It is also late ripening and adapted to heat and drought.
  • It is an aromatic grape
  • Generally used to produce sweet fortified wines of the same name
  • Sometimes goes by Moscatel de Chipiona after the coastal town of Chipiona where it is mainly grown
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29
Q

What are some of the defining features of Pedro Ximenez?

A
  • Used in the Production of sweet fortified wines called PX or Pedro Ximenez
  • Small and thin-skinned
  • Accumulates high sugar levels, and are then traditionally dried in the sun to further concentrate that sugar
  • Is a neutral grape, so the flavors come from the dry and maturation process
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30
Q

How and where does PX come from to get to the Zona of Produccion?

A
  • It usually comes in from the Montilla district as fresh or raisined grapes, or more likely as young wine.
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31
Q

What changes are currently talking place within Sherry vineyards?

A

Sherry Vineyards are in the process of being transformed so that they can be mechanized

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32
Q

What are the maximum yields for Sherry

A

80hL/ha, but most years are between 60-70 hL/ha

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33
Q

What is done every year after harvest in Andalusia?

A

The soil is worked to create a series of troughs or gullies. This used to be done manually, but now is mainly done mechanically

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34
Q

Why are the troughs and gullies important to Sherry Production?

A

Without these gullies or troughs, most of the rain water would flow down the vineyards rather than permeating the soil

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35
Q

What is the local name of the system of gullies and troughs in Andalusia?

A

Aserpia

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36
Q

What types of rootstocks are used in Andalusia, and what are they hybrids of?

A
  • 333EM
  • 41-B
  • 13-5 EVEX
  • V. vinifera and V. berlandieri
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37
Q

What is the most successful rootstock to date for the production of Sherry? Why?

A
  • 13-5 EVEX was developed by the local viticultural research station.
  • The reason it has been so successful is because it is tolerant of limestone soils (preventing chlorosis) and drought, while also producing good yields
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38
Q

What is Chlorosis

A

A condition in which leaves turn yellow and photosynthesis stops, so grape ripening and yields are negatively affected as a result

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39
Q

Do Sherry producers have a tough time with disease in their vineyards?

A

Not really, due to the dry growing season there is little instance of disease. However during the spring, there can be a mildew problem due to warm humid conditions after any rainfall.

Producers try to mitigate this with VSP training and open canopies to promote air circulation

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40
Q

What vineyard pest do Sherry producers need to be on the lookout for, and how do they manage them?

A

European grapevine moths are a problem, producers often manage them with pheromone traps

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41
Q

When does harvest usually start in Jerez?

A

Usually the inland areas are harvested first, startingthe first week of august, and then the cooler coastal areas start by the second week of September

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42
Q

Why would acidification be needed for Palomino grapes?

A

Because acid levels in Palomino can drop off so quickly, and most producers want to be around 5 g/L of total acidity

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43
Q

Is any skin contact desirable for the production of Sherry?

A

No, particularly for biologically aged wines as phenolic compounds can restrict the growth of flor yeast

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44
Q

What is the name for the free run juice and the lightest pressings? (Sherry)

A

Primera Yema

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45
Q

_____ wines tend to be made from the later press fractions that are extracted using greater pressure

A

Oloroso, this is due to the higher level of phenolics in the later pressings hampers the development of the flor

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46
Q

Why is clarification of Sherry must before fermentation important? What are the different options for clarification

A

Albariza soil is dusty, so it is important to remove these particles by cold settling, centrifugation or flotation

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47
Q

Are different Sherry vineyard sites combined and fermented all together?

A

No, they are fermented separately to create many different base wines that can be blended as needed.

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48
Q

Where do the aromas and flavors come from for Palomino based Sherries?

A

From the maturation process

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49
Q

Is MLC desirable for Sherry?

A

No, this is because the buttery flavors are not desired and that acid levels are all ready low

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50
Q

How will producers in Jerez avoid MLC?

A

By chilling the must

  • It is important to note that this is preferred over using SO2 as that would negatively impact the development of the flor
51
Q

What steps are taken to decide if a base wine will be used for oxidative aging or biological aging?

A

After fermentation is completed, each batch of base wines are tasted and sent off for analysis.

  • This is known as the first classification
52
Q

Wines destined for biological aging are fortified to ________% abv

A

15-15.5%

53
Q

Why is it important for wines destined for biological aging to be at 15-15.5% abv?

A

It is the optimum concentration of alcohol needed to for flor yeast to grow

54
Q

Wines destined for oxidative aging are fortified to _____% abv

A

17% abv

At this level of alcohol flor yeast cannot survive

55
Q

Name the stage that the new base wines stay in before joining the Solera System

A
  • Sobretablas
56
Q

What does the second classification for Sherry base wines entail?

A
  • After aging in tanks or barrels during the sobretablas stage, wines that were marked for biological tasting are tasted and analyzed again:
  • Wines that have a full layer of flor and have remained fresh will be marked as potential Fino or Manzanilla
  • Wines that are slightly less delicate may be marked as potential Amontillado
  • Wines that are more full-bodied and intensely flavored may be marked as potential Palo Cortado
57
Q

Wines labelled DO Jerez-Xeres-Sherry must come from one of three municipalities, name them

A
  • Jerez de la Frontera
  • El Puerto de Santa Maria
  • Sanlucar de Barrameda
  • Together they are called the Zona de Crianza
58
Q

What is the exception to the rule of where Sherry must be matured to be called Sherry?

A

Moscatel can also be matured in Chipiona and Chiclana de Frontera

59
Q

What municipality must Manzanilla come from?

A

Sanlucar de Barrameda

60
Q

What is the most widely used oak size and type to age Sherry in?

A

600L butts, that are used American oak

61
Q

What are some architectural features of Sherry bodegas that help maintain the conditions inside them ideal with out the use of modern technology?

A
  • Thicker walls to help keep temperatures constant
  • They are taller buildings with high ceilings so the warm air rises away from the butts
  • Small windows positioned high up near the roof let in cool, damp winds from the Atlantic to enter which help lower the temperature and raise the humidity
  • Windows have thin blinds to diffuse sunlight and prevent dust/bugs from entering
  • Floors are generally made up of the earth so they can be wetted during the summers to lower temps and raise the humidity
62
Q

Why are maintaining temperature and humidity levels important?

A

They can affect the growth and maintenance of the Flor

  • Despite the design of the bodegas, there is still fluctuation in conditions between the summer and winter, therefore growth of flor can not be maintained throughout the year
63
Q

True or False,

Most Sherry is a vintage product?

A

False

64
Q

What is a criadera?

A

It is a group of barrels of wine that make up a section of the solera system

65
Q

How are the criadera named?

A

The are named according to the relative age of wine that they contain

66
Q

What is the name of the oldest criadera?

A

Solera

67
Q

What is a key rule for the solera system?

A

That no more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year, making sure that most of the wine remains in the solera system

68
Q

What is the basic process for the solera system?

A
  • A proportion of wine is taken from each barrel in the solera (oldest group of barrels)
  • The same proportion of wine is taken from the barrels in the 1st criadera, blend to ensure consistency, and then used to top of the solera barrels
  • The same proportion of wines from the 2nd criadera, blended, and used to top off the 1st criadera
  • This is repeated until reaching the youngest criadera, which is topped off with wines from the sobretablas
69
Q

Is some wine for bottling removed from the solera system before it reaches the solera?

A

Yes, this is usually done due to the expense of having so much wine tied up, or for style

70
Q

What is the flor composed of?

A

4 different strains of Saccharomyces cerevisiae

71
Q

Can the flor survive at any level of alcohol?

A

No, the wine should be a maximum 15.5% abv as the yeast struggles to survive about 16% abv

  • The flor yeast also consume alcohol to survive
72
Q

What conditions need to be met to help the flor flourish aside from the 15.5% abv?

A
  • Not using SO2
  • only filling the butts 85-90% as the flor needs oxygen
  • The bodegas should be between 16-20°C(61-68°F)
  • Humidity levels above 65%
73
Q

How does the flor affect Sherry wines?

A
  • It protects the wine from oxidation, hence the wines remain pale lemon in color
  • When the flor consumes alcohol, it releases acetaldehyde which gives aromas of apple, hay, and/or chamomile
  • It consumes glycerol which can give matured wines a lighter body, and contribute to how dry the wine may taste
  • Flor also reduces the levels of acetic acid
74
Q

Does the flor stay at a constant level throughout the year?

A

No it does not. Usually in the winter the layer of flor will decrease

75
Q

What is another factor that comes into play with the flor?

A

That some of the yeast in the flor will die off and fall to the bottom of the barrel and begin autolysis, adding savory and nutty flavors, as well as texture to the wine

76
Q

What is another benefit to removing wines from the solera system and adding new wine back in?

A

It also younger wines, that are nutrient rich, to enter the solera system which help keep the flor alive.

77
Q

So to help keep the flor alive, will producers of Fino and Manzanilla sherry pull wine out just once a year, or multiple times a year?

A

Multiple times, as this has the added benefit of bottling in small batches so that the wines are not sitting in a warehouse somewhere since Fino and Manzanilla Sherry is meant to be consumed will young

78
Q

What are some of the differences between biological aged Sherry and oxidative aged Sherry?

A
  • The color, oxidative Sherry will show its age, moving from lemon to gold, amber and brown
  • Levels of alcohol will increase as water evaporates
  • Flavors become more concentrated as the water is lost
  • Glycerol levels will rise, giving the wines a fuller and rounder body
  • Flavors move from primary to tertiary and oxidative
79
Q

Due to the evaporation of the water in oxidative styles of sherry, how much volume is lost each year?

A

It is estimated that 3 to 5 percent of volume is lost each year

80
Q

What compound is associated with volatile acidity?

A

Ethyl acetate

81
Q

What are processes are done to sherry before bottling?

A

Most Sherries are:

  • Tartrate stabilized
  • Fined and filtered
82
Q

Why is it particularly important to fine and filter biologically aged Sherries?

A

Because if any of the flor yeast remain, the flor could start to develop again once the bottle it opened

83
Q

Dry Sherries have a maximum of ___ g/L residual sugar

A

5 g/L

84
Q

What is a surprising difference between biological sherry aged in Sanlucar de Barrameda and Jerez?

A

The flor in Sanlucar is generally thicker year round when compared to the flor in Jerez

  • This is generally attributed to Sanlucar de Barrameda’s proximity to the ocean, causing higher humidity and smaller fluctuations in temperature
85
Q

Since the flor is thicker in Sanlucar de Barrameda, what is something that the bodegas will do to ensure the flor stays healthy?

A

Due to the thickness of the flor, producers will pull wine out in small volumes multiple times a year so that small volumes of younger wine can be added in to support the growth of the flor.

86
Q

What is Manzanilla Pasada?

A

Manzanilla Pasada is a labeling term for Manzanilla sherry that was subjected to a short period of oxidative aging.

The flor is left to die naturally by not refreshing the barrels. This wine can may then enter a Manzanilla Pasada solera system.

These wines are on average a few years older then Manzanilla wines, any older and they start to become more like Amontillado Sherry

87
Q

How is Amontillado Sherry produced?

A

Amontillado Sherry is a wine that must have characteristics from both biological and oxidative ageing.

The wines will start in a Fino solera system, be re-fortified to 17% to kill the flor, and then matured in a Amontillado solera system.

88
Q

What is Palo Cortado?

A

It is the most difficult style of sherry to define. It must have:

  • “aromas similar to those of an Amontillado, but a palate more similar to an Oloroso”
  • Sugar level under 5 g/L
  • Alcohol between 17-22% abv

As long as the parameters above are met, there are no stipulations on winemaking or maturation

89
Q

Describe Oloroso Sherry

A
  • Oloroso Sherry have attributes from the oxidative style of sherry wine making.
  • They are fortified to 17% to stop flor development
  • Brown in color
  • Dominated by tertiary and oxidative aromas (toffee and walnut)
90
Q

How are naturally sweet sherries produced?

A
  • Once harvested, the grapes are laid out to dry in the sun for 2-3 weeks, causing water to evaporate and concentrating the sugars and causing raisin like flavors to develop
  • Fermentation stops naturally around 4-6% abv, and then are fortified to 15-16% abv
  • Usually matured oxidatively in their own solera systems where gradual evaporation concentrates the sugars and flavors
91
Q

What are the two most common grapes used to create naturally sweet sherries?

A
  • PX (Pedro Ximenez)

- Moscatel

92
Q

What is the minimum sugar level for PX sherry vs what they normally reach?

A
  • 212 g/l minimum

- Usually between 450-550 g/L

93
Q

What is the minimum sugar level for Moscatel sherry vs what they normally reach?

A
  • 160 g/l minimum

- Usually between 325-375 g/L

94
Q

What are the two different kinds of sweetened sherries?

A
  • Pale Cream

- Medium Pale Cream

95
Q

Are sweetened sherries ever aged in a solera?

A

Yes, it is not common but they can be

96
Q

What is used to sweeten up Pale Sherry?

A

RCGM (rectified concentrated grape must)

  • This is used so that no additional color or flavors are added to the wine.
97
Q

Are Pale Sherries aged at all prior to sweetening?

A

Pale sherries must have gone through a period of biological ageing prior to sweetening

98
Q

What the average sweetness level for Pale Sherry?

A

medium-sweet to sweet

99
Q

Medium Sherry must show characteristics of which style(s) of ageing?

A

Both, it must show characteristics of both biological and oxidative ageing

100
Q

Cream Sherry must show characteristics of which style(s) of ageing?

A

Oxidative characteristics

101
Q

What is the sweetening agent used for Cream and Medium Sherry?

A

PX

102
Q

What are the sweetness levels like for Cream and Medium Sherries?

A
  • Cream sherries are always sweet

- Medium sherries can range from off-dry to sweet

103
Q

What are the two categories for sherries with an age indication?

A
  • VOS (Vinum Optimum Signatum/ Very Old Sherry)

- VORS (Vinum Optimum Rare Signatum/ Very Old Rare Sherry)

104
Q

VOS denotes wines with an average age of _______ or more

A

20 years

105
Q

VORS denotes wines with an average age of ______ or more

A

30 years

106
Q

What different Sherries can use VOS/VORS

A
  • Amontillado
  • Palo Cortado
  • Oloroso
  • PX
107
Q

So any winery can use the VOS/VORS designations, but do these wines need to be tasted and tested?

A

Yes, each batch of these wines are assessed for typicity by a tasting panel, and they are also sent for lab analysis to provide evidence of the age of the wine (e.g. carbon-14)

108
Q

What are the three different types of businesses engaged in the production of Sherry?

A
  • Bodegas de la Zona de Produccion
  • Bodegas de Crianza y Almacenado
  • Bodegas de Crianza y Expedicion
109
Q

Do the Bodegas de la Zona de Produccion, need to be within the Zona de Crianza?

A

No, they just need to be within the Sherry production zone

110
Q

True or False,

Wines made in Bodegas de la Zona de Produccion do not qualify for Jerez-Xeres-Sherry or Manzanilla - Sanulcar de Barrameda

A

True

111
Q

What is another name for Bodegas de Crianza y Almacenado

A

Almacenistas

112
Q

What is the purpose Bodegas de Crianza y Almacenado?

A

To mature the wine. They must be located in the Zona de Crianza as well

113
Q

Can Bodegas de Crianza y Almacenado produce their own wine?

A

No, they must be sold to Bodegas de Crianza y Expedicion

114
Q

What is another name for Bodegas de Crianza y Expedicion?

A

Shippers, as they are the only register permitted to export or sell Jerez-Xeres-Sherry or Manzanilla - Sanulcar de Barrameda wines

115
Q

True or False,

Bodegas de Crianza y Expedicion do not need to be located in the Zonda de Crianza?

A

False, they actually do need to be located in the Zona de Crianza

116
Q

Are Bodegas de Crianza y Expedicion allowed to age wines as well?

A

Yes, they may come as young wines from the Bodegas de la Zona de Produccion, or mature wines from the Bodegas de Crianza y Almacenado

117
Q

Can you blend the wines from Bodegas de Crianza y Almacenado with Bodegas de Crianza y Expedicion?

A

Yes, the shippers can blend the wines with their own stocks to make up volumes and add complexity

118
Q

When did sherry become a DO?

A

1933

119
Q

When did sherry go from being a term used for fortified white wines to a PDO?

A

In the mid-1990s

120
Q

How have Sherry sales been trending in the last four decades?

A

Down, even between 2006 and 2016 Sherry sales went from 56 million litres to 34 million litres

121
Q

What are the largest export markets for Sherry?

A
  • UK
  • Holland
  • Germany
  • USA

Each has seen a decline in sales over the last decade

122
Q

What is the the name for replacement cane pruning in Jerez?

A

Vara y pulgar

123
Q

How much of the total grape volume is harvested by machine, and when are they harvested?

A

60% of the total volume of grapes are harvested at night

124
Q

What is the maximum permitted juice yield for Sherry?

A

70hL/100kg

WSET Dip D5 (5 decks)

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