Sherry Flashcards
Which 3 towns are allowed to mature Sherry, and what are they collectively referred to as?
(Bonuses probably not on exam)
Bonus 1: What is the separate DO of Sherry matured in one of these, and what is different about it?
Bonus 2: What region is not included in the Sherry DO, but is allowed to supply grapes for Sherry production? What variety do they supply and why?
Jerez de le Frontera, Sanlucar de Barrameda, Peurto de Santa Maria - referred to as Jerez
Bonus 1: Manzanilla de Sanlucar de Barrameda - made exactly the same as Fino, but the cool, humid coastal climate of SdB creates conditions for year-round flor (no summer/winter die-back), resulting in a “more intensely tangy” style.
Bonus 2: Montilla-Moriles provides PX grapes because it grows more successfully there.
What grape variety makes up the vast majority of Jerez plantings and what are its acidity and character?
Palomino - Low acidity, Neutral character
What variety is the 2nd most planted in Jerez, and what is it used for?
Pedro Ximenez - used for sweet wines
What variety is planted in very small amounts in Jerez, and what is it used for?
Muscat of Alexandria - used for sweet wines
What is a viticultural traits of PX, and its benefit?
What is PX’s character?
Thin skinned - good for sun-drying for sweet wine production
Neutral character
What is the general climate of Jerez?
What are the seasons like?
Hot, sunny, Mediterranean
Wet winters and dry summers
What are 2 important natural factors affecting the climate in Jerez? Name and describe them.
1) the cooling, humid Poniente wind from the coast (West)
2) the hot, drying Levante wind from the East
What time(s) of year does Flor grow in Jerez? What time(s) of year does it die back? Where is the exception and why?
Flor grows in Spring and Autumn
Flor dies back in Summer and Winter
Flor grows year-round in Sanlucar de Barrameda because of its cool, humid coastal influence
What is the soil called in Jerez, and what is it made up of?
Albariza - made up of very high chalk content
What are the 4 key features of the soil in Jerez?
- good drainage in the wet winters
- good water retention in the dry summers
- fractures vertically so vine roots can access the deep water reservoirs
- forms a hard crust in summer that limits evaporation from the water deep below
How do vineyards in Jerez promote the retention of water from winter?
They dig rectangular pits post-harvest to trap water and reduce runoff. These are smoothed out in Spring.
Is Sherry fined and filtered? What are the exceptions, and what is the label term for it?
Most are fined and filtered, but there is an increasing trend toward minimizing this - particularly with biologically aged Sherries because the vibrancy of their flavors can be dulled. Minimal intervention Sherries may be labeled “en rama.”
What are the appearance and flavors (4 + 1 sometimes flavor character) of Fino & Manzanilla Sherries?
Pale Lemon
Citrus, Almond, Herbs, Bready (Flor), and sometimes Tangy
What are the appearance, sweetness, and flavors (3 + 1 extra for Muscat) of PX and Muscat Sherries?
Deep Brown
Luscious
Dried fruit, coffee, licorice
Muscat: add dried Citrus peel
What are the appearance, body, and flavors (4) of Oloroso Sherry?
Brown
Full bodied
Toffee, leather, spice, walnut
What can be a flavor issue in very old Oloroso Sherry, and what is done to mitigate this?
It can become very concentrated and astringent
Mitigated by blending in some younger wine
What is the appearance of Amontillado Sherry? How does it compare in body to Oloroso? Which flavor characteristic fades with age?
Amber or Brown
Less full-bodied than Oloroso
Yeast notes fade with age
What happens to Amontillado after biological aging?
It is re-fortified to 17% ABV and added to the Amontillado Solera
