Sherry COPY Flashcards
What are the 9 towns of sherry production?
Lebrija Trebujena Sanlúcar de Barrameda Chipiona Rota Jerez de la Frontera El Puerto de Santa Maria Puerto Real Chiclana de la Frontera
All the towns of Sherry production are in the province of Cádiz, except one. Which one, and where is it located?
Lebrija, in Seville
What is the humid wind that blows off the Atlantic and encourages the growth of flor?
Poniente
Where do you find the greatest concentration of Albariza soil?
Jerez Superior, between Sanlúcar de Barrameda and the Guadalete River.
What % of Jerez’s vineyards are located in Jerez Superior?
80.00%
What is the largest pago in Jerez?
Marchanudo
What % of vineyard acreage in Jerez is given over to Palomino? What are the sub-varieties?
95% of acreage.
Palomino Fino, Palomino de Jerez
Which town has the greatest concentration of Moscatel plantings (and likely the sandiest soils)?
Chipiona
Which varieties typically submit to soleo?
PX and Moscatel. Palomino may be sunned briefly (<24 hours), but frequently is not at all.
What is the traditional method of training in Jerez?
Vara y Pulgar (stick and thumb)
The traditional method of crushing Palomino grapes was pisadores with zapatos de pisar. What are pisadores and zapatos de pisar?
Pisadores: laborers Zapatos de Pisar: cowhide boots (shoes) with angled nails on the soles
What is the maximum amount of liquid per 100kg of grapes allowed for use in Sherry?
72.5L per 100kg. The rest is used for distillate or non-classified wines.
What is the name for grape must in Jerez?
Mosto de Yema
What is primera yema, and what % of the mosto de yema does it comprise?
Free-run juice, comprising 60-70% of the total
What is segunda yema?
Press wine
What is Mosto Presna
Poor-quality press wine, used for distillate
T/F: The Primera Yema and Segunda Yema are fortified together
FALSE
What must happen to Palomino grapes before fermentation?
Acidification and Sulfuring
Traditionally, how did producers add acidity and clarify the wine?
By adding plaster and cream of tartar (which produces tartaric acid).
What is the modern method of acidifying and clarifying the must for sherry?
Adding tartaric acid, and racking before fermentation.
What was the traditional fermentation vessel for sherry? What is more common now?
600L American Oak Butts; nowadays, most producers use stainless steel
Sherry undergoes a two-part fermentation: what are they?
First, the Tumultuous Fermentation, a hot and vigorous phase lasting about a week. Second, the Slow Fermentation, a longer, cooler process of converting the last of the sugar into wine.
What is the name for Jerez’s system of racking?
Desfangado
At the conclusion of fermentation, the wine is classified: what does a vertical slash mean, and what is the destiny of the wine?
The vertical slash indicates the wine has been classified as Palo, and is destined to become Fino or Manzanilla
At the conclusion of fermentation, the wine is classified: what does a circle mean, and what is the destiny of the wine?
The circle indicates the wine has been classified as Gordura, and is destined to be aged oxidatively as an oloroso.
What is necessary to encourage the growth of flor?
Fortification to 15-15.5%abv, warm, humid air, and the absence of fermentable sugars.
What abv are gordura wines fortified to?
17-18%
Wines destined for biological aging are primarily sourced from what soils and what pressing?
The Primera Yema, from grapes grown on finer albariza soils.
Wines destined for oxidative aging are primarily sourced from what pressing?
The Segunda Yema.
Wines that undergo biological aging go through an intermediary stage. What is this stage called, and what is its purpose?
Sobretablas: a period of six months to a year where the wine is monitored and classified for a second time.
What container is used for sobretablas?
Used 600L American Oak butts.