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D5 > Sherry + Intro > Flashcards

Sherry + Intro Flashcards

1
Q

What determines grape varietal choice for fortified wines?

A

Neutrality
Acidity
Color
Tannin

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2
Q

When are dry wines fortified?

A

After fermentation is complete

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3
Q

When are sweet wines fortified?

A

Midway through fermentation

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4
Q

How is fermentation stopped for sweet fortified wines?

A

Raising alcohol level to above where yeast can function

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5
Q

ABV of fortifying agent for most fortified wines?

A

95-96%

Less dilution of wine

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6
Q

ABV of fortifying agent for Ports?

A

77% +/- 0.5%

Spirit influences style

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7
Q

Define biological aging, and when is it used?

A

Aging under flor to protect from oxidation
Lowers glycerol and adds hay, apple skin, dough, and nut flavors
Fino and Manzanilla Sherries

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8
Q

Define Maderization:

A

Wine is heated and intentionally oxidized

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9
Q

What is Rancio?

A

Aromas and flavors of leather, wood varnish, and strong coffee
Extracted from wooden vessels combined with oxygen exposure

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10
Q

Reasons for blending:

A 
Balance
Consistency
Style
Complexity
Volume
Price
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11
Q

Define “En Rama”

A

Light or no fining or filtration

More complex and pronounced

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12
Q

ABV range for tasting fortified wines?

A

Low: 15%-16.4%
Medium: 16.5-18.4%
High: 18.5%-above

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13
Q

What era was consumption prohibited in Spain?

A

Moorish rule, 8th-13th century

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14
Q

What is Spain’s Regulatory Council called, and when was it enacted?

A

Consejo Regulador
1933
Regulates the term “Sherry”

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15
Q

When was the peak of Sherry sales?

A

1979

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16
Q

Define Rumasa:

A

Ruiz Mateos S.A.
Started supplying Harveys in 1950s and built empire
Accused of millions in unpaid taxes in 1983

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17
Q

Location/Climate of Jerez?

A

Located in Andalusia
36 lat
Low altitude <90m above sea level
Hot Mediterranean climate

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18
Q

What is the poniente?

A

A cool, damp wind coming to Jerez from the Atlantic in the summer

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19
Q

What is the levante?

A

A hot, drying wind coming to Jerez from North Africa

Causes grapes to transpire early - too high sugar concentration

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20
Q

Regulation area for Sherry, and it’s size?

A

Zona de Produccion/Marco de Jerez

7000 Hectares

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21
Q

Define Pagos:

A

Delimited areas of Jerez

22
Q

Two parts of Zona de Produccion:

A

Jerez Superior and Jerez Zona

Superior accounts for 90%+ of plantings

23
Q

Varietals used in Sherry?

A

Palomino (99%)
Moscatel (Muscat of Alexandria)
Pedro Ximenez

24
Q

Describe vineyard management techniques used in Sherry?

A 
Vara Y Pulgar (replacement cane pruning)
    Can also used single/double cordon
VSP treillising
Mechanisation
Troughs for rainwater
Early harvest - avoid rain
25
Q

Permitted and standard vine yields of Sherry?

A

80hl/ha permitted

60-70hl/ha typical

26
Q

Define primera yema:

A

The lightest pressings of the juice in Sherry production

27
Q

Winemaking decisions typically chosen in Sherry?

A 
Clarification
Cultured yeast
22-26*C fermentation temp - ferment to dry
Stainless steel vessels
Quick fermentation
Prevent MLF
28
Q

Define sobretablas:

A

Post-fermentation Sherry before entering the solera

29
Q

Maturation vessel for Sherry?

A

600L old American oak butt

30
Q

Define criadera:

A

Sections of the solera system named for the relative age of the wine

31
Q

What is flor?

A

Saccharomyces Cerevisiae - four strains of yeast found on grape skin

32
Q

What does flor need to survive?

A 
Under 16% ABV
No SO2
Plenty of oxygen
16-20*
Humidity above 65*
33
Q

How does flor influence the Sherry?

A 
Protect from oxidation
Consumes alcohol
Releases acetaldehyde (bruised apple, hay, chamomile)
Consumes glycerol
Autolysis after yeast death
34
Q

What happens during oxidative aging?

A

Acetaldehyde decreases
Acetic acid increases
Ethyl acetate/VA increases
Nutty/caramel tertiary characteristics form

35
Q

Define dry sherry:

A

Less than 5g/L RS

36
Q

What styles of sherry are biologically aged?

A

Fino

Manzanilla

37
Q

Describe a biologically aged sherry?

A 
Pale lemon color
Dry
Light/medium body
Low acidity
Low alcohol (15-15.5%)
Bruised apple, hay, chamomile, bitter
38
Q

What is the primary difference between Manzanilla and Fino?

A

Manzanilla has thicker flor

  • needs replenished
  • bottled more frequently
39
Q

Define a Manzanilla that has a short period of oxidative aging?

A

Manzanilla Pasada

40
Q

Define an Amontillado Sherry?

A

Starts as a fino
Re-fortified to 17% (Kill flor)
Matured oxidatively

41
Q

Define Palo Cortado?

A

Aromas similar to Amontillado, palate similar to Oloroso
Sugar under 5g/L
ABV 17-22%
Less biological aging

42
Q

Define Oloroso?

A

Oxidative aging
Fortified to 17%
Brown color
Tertiary aromas of toffee/walnut

43
Q

Define naturally sweet sherry?

A 
2-3 weeks to raisinate in sun
Fermentation stops 4-6%
Fortified to 15-16%
PX or Moscatel
Typically 325-550 g/L
44
Q

What are types of sweetened sherries?

A

Pale cream
Medium
Cream

45
Q

Define pale cream?

A

Biological aging
Sweetened with RCGM
Medium-sweet/sweet

46
Q

Define medium sherries?

A

Mush show biological and oxidative aging characteristics
Sweetened with PX
Dry or sweet

47
Q

Define cream sherry?

A

Oxidative aging
Sweetened with PX
Sweet

48
Q

Define VOS and VORS?

A

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

49
Q

Where is sherry fermented?

A

Bodegas de la Zona de Produccion

Located within Sherry production zone

50
Q

Where is sherry matured?

A

Bodegas de Crianza y Almacenado (or almacenistas)

Located within Zona de Crianza

51
Q

Where is sherry exported/shipped from?

A

Bodegas de Crianza y Expedicion

Located in Zona de Crianza

52
Q

Largest markets for Sherry?

A 
Spain
UK
Holland
Germany
US
All declining except Spain, which is stable

D5 (4 decks)

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