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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
Permitted and standard vine yields of Sherry?
80hl/ha permitted | 60-70hl/ha typical
26
Define primera yema:
The lightest pressings of the juice in Sherry production
27
Winemaking decisions typically chosen in Sherry?
``` Clarification Cultured yeast 22-26*C fermentation temp - ferment to dry Stainless steel vessels Quick fermentation Prevent MLF ```
28
Define sobretablas:
Post-fermentation Sherry before entering the solera
29
Maturation vessel for Sherry?
600L old American oak butt
30
Define criadera:
Sections of the solera system named for the relative age of the wine
31
What is flor?
Saccharomyces Cerevisiae - four strains of yeast found on grape skin
32
What does flor need to survive?
``` Under 16% ABV No SO2 Plenty of oxygen 16-20* Humidity above 65* ```
33
How does flor influence the Sherry?
``` Protect from oxidation Consumes alcohol Releases acetaldehyde (bruised apple, hay, chamomile) Consumes glycerol Autolysis after yeast death ```
34
What happens during oxidative aging?
Acetaldehyde decreases Acetic acid increases Ethyl acetate/VA increases Nutty/caramel tertiary characteristics form
35
Define dry sherry:
Less than 5g/L RS
36
What styles of sherry are biologically aged?
Fino | Manzanilla
37
Describe a biologically aged sherry?
``` Pale lemon color Dry Light/medium body Low acidity Low alcohol (15-15.5%) Bruised apple, hay, chamomile, bitter ```
38
What is the primary difference between Manzanilla and Fino?
Manzanilla has thicker flor - needs replenished - bottled more frequently
39
Define a Manzanilla that has a short period of oxidative aging?
Manzanilla Pasada
40
Define an Amontillado Sherry?
Starts as a fino Re-fortified to 17% (Kill flor) Matured oxidatively
41
Define Palo Cortado?
Aromas similar to Amontillado, palate similar to Oloroso Sugar under 5g/L ABV 17-22% Less biological aging
42
Define Oloroso?
Oxidative aging Fortified to 17% Brown color Tertiary aromas of toffee/walnut
43
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 ```
44
What are types of sweetened sherries?
Pale cream Medium Cream
45
Define pale cream?
Biological aging Sweetened with RCGM Medium-sweet/sweet
46
Define medium sherries?
Mush show biological and oxidative aging characteristics Sweetened with PX Dry or sweet
47
Define cream sherry?
Oxidative aging Sweetened with PX Sweet
48
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
49
Where is sherry fermented?
Bodegas de la Zona de Produccion | Located within Sherry production zone
50
Where is sherry matured?
Bodegas de Crianza y Almacenado (or almacenistas) | Located within Zona de Crianza
51
Where is sherry exported/shipped from?
Bodegas de Crianza y Expedicion | Located in Zona de Crianza
52
Largest markets for Sherry?
``` Spain UK Holland Germany US All declining except Spain, which is stable ```

D5 (4 decks)

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