Sherry + Intro Flashcards
What determines grape varietal choice for fortified wines?
Neutrality
Acidity
Color
Tannin
When are dry wines fortified?
After fermentation is complete
When are sweet wines fortified?
Midway through fermentation
How is fermentation stopped for sweet fortified wines?
Raising alcohol level to above where yeast can function
ABV of fortifying agent for most fortified wines?
95-96%
Less dilution of wine
ABV of fortifying agent for Ports?
77% +/- 0.5%
Spirit influences style
Define biological aging, and when is it used?
Aging under flor to protect from oxidation
Lowers glycerol and adds hay, apple skin, dough, and nut flavors
Fino and Manzanilla Sherries
Define Maderization:
Wine is heated and intentionally oxidized
What is Rancio?
Aromas and flavors of leather, wood varnish, and strong coffee
Extracted from wooden vessels combined with oxygen exposure
Reasons for blending:
Balance Consistency Style Complexity Volume Price
Define “En Rama”
Light or no fining or filtration
More complex and pronounced
ABV range for tasting fortified wines?
Low: 15%-16.4%
Medium: 16.5-18.4%
High: 18.5%-above
What era was consumption prohibited in Spain?
Moorish rule, 8th-13th century
What is Spain’s Regulatory Council called, and when was it enacted?
Consejo Regulador
1933
Regulates the term “Sherry”
When was the peak of Sherry sales?
1979
Define Rumasa:
Ruiz Mateos S.A.
Started supplying Harveys in 1950s and built empire
Accused of millions in unpaid taxes in 1983
Location/Climate of Jerez?
Located in Andalusia
36 lat
Low altitude <90m above sea level
Hot Mediterranean climate
What is the poniente?
A cool, damp wind coming to Jerez from the Atlantic in the summer
What is the levante?
A hot, drying wind coming to Jerez from North Africa
Causes grapes to transpire early - too high sugar concentration
Regulation area for Sherry, and it’s size?
Zona de Produccion/Marco de Jerez
7000 Hectares
Define Pagos:
Delimited areas of Jerez
Two parts of Zona de Produccion:
Jerez Superior and Jerez Zona
Superior accounts for 90%+ of plantings
Varietals used in Sherry?
Palomino (99%)
Moscatel (Muscat of Alexandria)
Pedro Ximenez
Describe vineyard management techniques used in Sherry?
Vara Y Pulgar (replacement cane pruning)
Can also used single/double cordon
VSP treillising
Mechanisation
Troughs for rainwater
Early harvest - avoid rainPermitted and standard vine yields of Sherry?
80hl/ha permitted
60-70hl/ha typical
Define primera yema:
The lightest pressings of the juice in Sherry production
Winemaking decisions typically chosen in Sherry?
Clarification Cultured yeast 22-26*C fermentation temp - ferment to dry Stainless steel vessels Quick fermentation Prevent MLF
Define sobretablas:
Post-fermentation Sherry before entering the solera
Maturation vessel for Sherry?
600L old American oak butt
Define criadera:
Sections of the solera system named for the relative age of the wine
What is flor?
Saccharomyces Cerevisiae - four strains of yeast found on grape skin
What does flor need to survive?
Under 16% ABV No SO2 Plenty of oxygen 16-20* Humidity above 65*
How does flor influence the Sherry?
Protect from oxidation Consumes alcohol Releases acetaldehyde (bruised apple, hay, chamomile) Consumes glycerol Autolysis after yeast death
What happens during oxidative aging?
Acetaldehyde decreases
Acetic acid increases
Ethyl acetate/VA increases
Nutty/caramel tertiary characteristics form
Define dry sherry:
Less than 5g/L RS
What styles of sherry are biologically aged?
Fino
Manzanilla
Describe a biologically aged sherry?
Pale lemon color Dry Light/medium body Low acidity Low alcohol (15-15.5%) Bruised apple, hay, chamomile, bitter
What is the primary difference between Manzanilla and Fino?
Manzanilla has thicker flor
- needs replenished
- bottled more frequently
Define a Manzanilla that has a short period of oxidative aging?
Manzanilla Pasada
Define an Amontillado Sherry?
Starts as a fino
Re-fortified to 17% (Kill flor)
Matured oxidatively
Define Palo Cortado?
Aromas similar to Amontillado, palate similar to Oloroso
Sugar under 5g/L
ABV 17-22%
Less biological aging
Define Oloroso?
Oxidative aging
Fortified to 17%
Brown color
Tertiary aromas of toffee/walnut
Define naturally sweet sherry?
2-3 weeks to raisinate in sun Fermentation stops 4-6% Fortified to 15-16% PX or Moscatel Typically 325-550 g/L
What are types of sweetened sherries?
Pale cream
Medium
Cream
Define pale cream?
Biological aging
Sweetened with RCGM
Medium-sweet/sweet
Define medium sherries?
Mush show biological and oxidative aging characteristics
Sweetened with PX
Dry or sweet
Define cream sherry?
Oxidative aging
Sweetened with PX
Sweet
Define VOS and VORS?
Vinum Optimum Signatum/Very Old Sherry
Average age +20yrs
Vinum Optimum Rare Signatum/Very Old Rare Sherry
Average age +30yrs
Only Amontillado, Palo Cortado, Oloroso, and PX eligible
Where is sherry fermented?
Bodegas de la Zona de Produccion
Located within Sherry production zone
Where is sherry matured?
Bodegas de Crianza y Almacenado (or almacenistas)
Located within Zona de Crianza
Where is sherry exported/shipped from?
Bodegas de Crianza y Expedicion
Located in Zona de Crianza
Largest markets for Sherry?
Spain UK Holland Germany US All declining except Spain, which is stable
