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Certified sherry wine specialist > Sherry in numbers > Flashcards

Sherry in numbers Flashcards

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1
Q

Year Phoenicians founded Cádiz

A

1000 BC
(Oxford Companion says 1110 BCE)

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2
Q

Years of Al-Ándalus period

A

711- 1492 AD

(Oxford Companion:

Vandals and Visigoths were defeated by the Moors after the battle of Guadalete in 711

In 1492 the Jews were expelled from Spain, their vineyards were confiscated, and foreigners, many of them English, took their place as merchants.)

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3
Q

Century when sherry first written (Šeriš)

A

9th century

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4
Q

Year first Spanish Wine Law published

A

1933

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5
Q

Year Denomination of Origin Jerez-Xérèz-Sherry constituted

A

1935

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6
Q

Bounding latitude/longitude

A

36° 58’ North
5° 49’ West

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7
Q

Hectares of registered vineyard

A

7,000 ha

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8
Q

Number of registered vineyards

A

2,300

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9
Q

Average area of vineyard in Jerez de la Frontera

A

10 ha

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10
Q

Average area of vineyard in Trebujena or San José del Valle

A

barely 1 ha

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11
Q

Percentage area independent vineyard (i.e. not belonging to a bodega or partnered with a co-operative)

A

22%

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12
Q

Elevation of highest vineyards

A

150m

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13
Q

Incline rarely exceeds

A

12° to 14°

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14
Q

Century pagos first defined

A

18th

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15
Q

Average annual temperature

A

17°C

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16
Q

Winters seldom reach as cold as

A

4°C

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17
Q

Summer maximum temperature

A

40°C

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18
Q

Average annual hours of sunshine

A

3,000 - 3,200

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19
Q

Sunny days per year

A

300

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20
Q

Warmest main town and average / avg max summer temperature

A

Jerez
24.4°C / 32.2°C

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21
Q

Annual average rainfall and rainy season

A

620 mm/year
autumn winter

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22
Q

Wettest main town and average annual rainfall

A

El Puerto
598 mm/year

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23
Q

Average Baumé and total acidity of palomino

A

palomino
avg 11.2° Baumé
3.8 g/L total acidity

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24
Q

Maximum yield for production of wines protected by regulations

A

max: 80 hL/ha
In regs as 11,428 kg/ha

2022 regs specify maximum yields by year after planting, in kg/ha, which convert at 70hl/100kg to:
First year of planting: zero
2nd year: 20 hl/ha
3rd year: 40 hl/ha
4th year: 60 hl/ha
thereafter: 80 hl/ha

Excess production must be used for supplementary products such as alcohol or concentrated must; if production exceeds limits by over 25% then the whole production is disqualified]

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25
Q

Average yield of palomino

A

avg: 70 hL/ha

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26
Q

Average Baumé and total acidity of PX

A

PX
avg 12.8° Baumé at same harvest time as Palomino
(But PX wine is actually made only from overripe grapes picked later at 16°+ Baumé - as clarified by our tutor)
4.5 g/L total acidity

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27
Q

Age when a vine is considered mature and split into two arms

A

After fourth year
2022 regs only reach the maximum 80 hl/ha after the 4th year of planting]

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28
Q

Typical years a mature vine is in production

A

30-35 years

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29
Q

Number of bunches per producing cane

A

7-9 bunches per cane

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30
Q

Kilograms of grapes per vine

A

3 kg per vine

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31
Q

Vines per hectare

A

3600-4200 vines/ha

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32
Q

Ideal vine height

A

60 cm

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33
Q

Number of buds on a vara (stick)

A

at least 8 buds

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34
Q

Number of buds on a pulgar (thumb)

A

one or two buds

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35
Q

Total number of spurs and buds on a double cordon

A

3-4 spurs
6-8 buds

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36
Q

Minimum, average, and typical range of Baumé for Palomino at harvest

A

Min: 10.5°
Avg: 11.2°
Range: 11° - 12.5°

37
Q

Proportion of mechanised harvest in DO

A

50%

(mechanised harvest usually happens at night; manual during daytime)

38
Q

Maximum pressure when pressing grapes for ageing sherry wine

A

6 kg/cm2 (3.9 bar)

39
Q

Maximum must yield per 100kg of grapes in DO sherry when pressing

A

70 L / 100 kg (for primera and segunda yema combined)

(Oxford Companion says 72.5 but the 2022 regs say 70)

40
Q

Percentage of fermenting must (pie de cuba) added when inoculating

A

2-10% by volume

(but The Book of Sherry Wines says “it should not be under 10%” to accelerate fermentation and avoid undesired yeasts and pathogens)

41
Q

Formula of alcoholic fermentation (from glucose/fructose)

A

C6H12O6 = 2CH3CH2OH + 2CO2 + Q

42
Q

Usual volume of stainless steel fermentation tank

A

50,000 L

43
Q

Temperature of first phase of fermentation

A

24°C
(Oxford Companion says fino is fermented at lower temperature than oloroso)

44
Q

Alcohol of base wine (typical range)

A

11 - 12.5% abv

45
Q

Fino and manzanilla are fortified to what alcohol content

A

15% abv

46
Q

Alcohol tolerance of flor

A

16% abv

47
Q

Oloroso is fortified to what alcohol content

A

at least 17% abv

48
Q

After how long are the first and second classifications done during sobretablas?

A

A few weeks
6-12 months

49
Q

Volume of ageing cask

A

600 L

50
Q

Sugar content of must after asoleo (sun drying)

A

450 - 500 g/L

(enough to make initial fermentation very slow)

51
Q

Moscatel and PX is fermented briefly then fortified up to what alcohol?

A

near 10% abv

(tierno; together with the high sugar content of over 400 g/L this is enough to stop fermentation)

52
Q

Volume of arroba barrel in Jerez

A

1@ = 16.66 L = 4.4 gal
(16 L elsewhere in the Marco)

53
Q

How many arrobas in a 600L bota?

A

36@
(based on a Jerez arroba, not a Sanlúcar arroba)

54
Q

Percentage loss from barrel through evaporation/transpiration per year, and a name for the loss (in English)

A

3-4% per year by volume (mainly water)
Ullage (merma in Jerez)

(Lower if rainier / more humid, higher if drier / more levante.
This balances the loss of alcohol consumed by flor, and usually prevents alcohol falling below 15% and being vulnerable to acetic bacteria.)

55
Q

Volume of wine absorbed in the staves of a 600 L barrel

A

up to 15 L

56
Q

Height of tallest wineries

A

15 m
(with a standard footprint of 1 m2 per cask

57
Q

Minimum thickness of winery side wall

A

60 cm

58
Q

Minimum average age of sherry wine

A

2 years

59
Q

Formula for average age

A

total volume in system ÷ volume extracted per year
(per Little’s Law)

60
Q

Temperature and humidity for biological ageing

A

avg 20°C
min 65% humidity
stable

61
Q

What does flor consume?

A

oxygen
alcohol
glycerine
volatile acidity
residual sugar
micronutrients provided by younger wine

62
Q

What does flor increase?

A

acetaldehydes

63
Q

Minimum sugar in dulce; moscatel; PX

A

dulce: 160 g/L
moscatel: 160 g/L
PX: 212 g/L

64
Q

Minimum sugar in blend sherry

A

4 g/L

65
Q

Base wines and ranges of sugar in the blends:
pale dry
pale cream
medium
cream

A

CSWS says:
pale cream: fino/manzanilla 4 - 115 g/L

but 2022 regs say:
pale dry 4 - 45 g/L
pale cream 50 - 115 g/L

medium: amontillado/oloroso 4 - 115 g/L
cream: oloroso 115 - 140 g/L

66
Q

Minimum ageing in the solera and criaderas system for fino viejo and manzanilla pasada

A

7 years

(flor rarely withstands average ages of more than 8 - 9 years)

67
Q

Temperature to store open sherry bottles

A

refrigerate 5 - 12°C

68
Q

Temperature to store unopened sherry bottles

A

13°C

69
Q

Closed/opened storage times for dry biological sherry wines

A

2yr / 2wk

70
Q

Closed/opened storage times for dry oxidative sherry wines

A

3yr / 3mth

71
Q

Closed/opened storage times for sweet sherry wines

A

indefinitely / 12mth

72
Q

Closed/opened storage times for sherry blends

A

3yr / 10mth

73
Q

Closed/opened storage times for very old sherry wines

A

3yr / 3mth

74
Q

Serving temperature for dry biological sherry wines

A

7-9°C

75
Q

Serving temperature for dry oxidative sherry wines

A

13-14°C

76
Q

Serving temperature for sweet sherry wines

A

10-12°C

77
Q

Serving temperature for sherry blends

A

10-12°C

78
Q

Ageing period in solera and criaderas for sherry vinegar can exceed

A

10-20 years

79
Q

How many processing (vinifying) co-operatives in the region?

A

7
(representing half the vineyard area and most vine-growers)

80
Q

Minimum percentage of grapes from the pago, if labelled as that pago

A

85%

81
Q

Dryest main town and average annual rainfall

A

Sanlúcar
505 mm/year

82
Q

Coolest main town (in summer) and average / avg max summer temperature

A

El Puerto
23.8°C / 30.4°C

83
Q

In which year did the Regulatory Council complete the official pagos list and include it in the regulations?

A

2015

84
Q

How much pressure obtains the first press (mosto yema)?

A

Free run juice or intentional very light pressure

85
Q

How many criaderas are typically used for vintage sherry?

A

None - vintage sherry is aged separately without any blending

86
Q

Minimum ages of VOS and VORS?

A

20, 30 years (average age)

87
Q

Serving size for:
Dry biological
Dry oxidative
Sweet
Blend

A

150ml
150ml
90ml
150ml

88
Q

Regulations state: “musts destined for the production of protected wines will have at least [what?] Baumé”

A

10.5º Baumé
[all musts, not just Palomino]

89
Q

In blends (cabeceos), what is the difference between medium and cream?

A

Sugar
Medium: 4 - 115 g/L
Cream: 115 - 140 g/L

Certified sherry wine specialist (3 decks)

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