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CMS - MS Theory > Sherry/ Jerez > Flashcards

Sherry/ Jerez Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

VOS sherry must come from a solers how old?

A

20 years old

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2
Q

For every liter of sherry drawn from a solers, how much must remain?

A

2L

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3
Q

What are the 3 authorized grapes of sherry production?

A
  • palomino
  • moscatel
  • pedro ximinez
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4
Q

Why don’t oloroso style sherries develop flor?

A

they are fortified to such a high alcohol percentage (approx 18%) that yeast cannot survive

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5
Q

Manzanilla must be aged in what city?

A

Sanlucar de Barrameda

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6
Q

What is desfangato?

A

A clarification method in which post sulfur application, sherry must is decanted or racked to clear the must of solids (spanish for de-mudding)

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7
Q

What is the max yield of juice during pressing in the sherry region?

A

70 L/ 100 kg

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8
Q

Dulce pasta and mistela are both types of what?

A

sweetening agents used in sherry production

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9
Q

What are arrope and pantomima?

A

grape syrups used for sweetening
arrope - concentrated grape must heated and reduced to one-third of its original volume
pantomima - concentrated grape must heated and reduced to 50% of its original volume.

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10
Q

What river borders Sanlucar de Barrameda?

A

Guadalqivir River

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11
Q

What are the 3 soil types in the sherry region?

A
  • Albariza (chalky, porous limestone)
  • Barros (clay)
  • Arenas (sandy)
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12
Q

What is the purpose of flor in fino style sherries?

A
  • protects from oxidation
  • consumes acid
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13
Q

Sherry producers are allowed to import PX from what city?

A

Montilla -Moriles

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14
Q

VORS Sherry must come from a solera how old?

A

30 years old

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15
Q

What is the name for a master blender in Sherry making?

A

Almacenista

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16
Q

In Spain, what does ‘generoso’ mean?

A

forified

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17
Q

Why is new oak not used in the Solera system?

A

wood tannin would disrupt flor formation

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18
Q

What 3 cities make up the Sherry Triangle?

A
  • Jerez de la Fronters
  • El Puerto de Santa Maria
  • Sanlucar de Barrameda
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19
Q

What are the 3 stages of pressing in sherry production?

A
  • Primera Yema (free run juice)
  • Segunda Yema (press wine)
  • Mosto Prensa (used for distillation)
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20
Q

Under sobretablas classification, what will a palma wine likely become?

A

fino sherry

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21
Q

unfortified, dried PX and moscatel can be sold as what in the sherry region?

A

Vino dulce naturel

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22
Q

What is trasiegos?

A

the movement of sherry through each criadera of a solera

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23
Q

Under sobretablas classification, what will a palma cortada wine likely become?

A

amontillado

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24
Q

What 2 winds affect the sherry region?

A
  • Levante (hot and dry)
  • Poniente (humid/atlantic)
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25
Q

How many months must manzanilla be aged before release?

A

24 months

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26
Q

What is the aging requirement for sherry?

A

min 2 years in the solera

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27
Q

What are the 2 initial classifications of fermenting sherry?

A
  • Palo (destined for biological aging, marked with a slash)
  • Gordura (destined for oxidative aging, marked with a circle)
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28
Q

What is the abv range for fino, amontillado, and oloroso?

A
  • Fino 15-18%
  • Amontillado 16-22%
  • Oloroso 17-22%
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29
Q

What is the common vine training method in the sherry region?

A

vara y pulgar (stick and thumb) is a method of prunining back to one longer cane on one side and one shoot on the other. Production is alternated between the cane and shoot on opposite years

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30
Q

What two towns outside of the Sherry Triangle are also at the center of production?

A
  • Chipiona
  • Chiclana
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31
Q

What are the 2 DO zones in Sherry?

A
  • Jerex-Xerex-Sherry
  • Manzanilla-Sanlucar de Barrameda
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32
Q

There is a high concentration of Albariza soils in which sub region

A

Jerez Superior

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33
Q

What is the largest Pago in Jerez?

A

Macharnudo

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34
Q

Which soil type of sherry is common near the coastal areas?

A

Arena

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35
Q

What are the maximum yields in Jerez Superior?

A

80 hl/ha

36
Q

Name the 2 stages of fermentation in Sherry production

A
  • The tumultuous early fermentation, a hot and vigorous initial phase lasting up to a week
  • The lenta, or slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks
37
Q

What is used to fortify the wines of Sherry?

A

Mitad y mitad - a gentle mix of grape spirit and mature Sherry

38
Q

What type of oak is traditionally used in Sherry production?

A

Used 600 litre American butts

39
Q

What is the name of the specialised set of yeast that metabolise glycerin, alcohol and volatile acid in Sherry production

A

Saccharomyces

40
Q

Sherry wines that are aged biologically (flor) are classified a second time after 6 - 12 months. Name the classifications

A

Palma: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortada: A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.

Raya: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.

Dos Rayas: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

41
Q

What is a tier of butts known as in Sherry?

A

Criadera

42
Q

Name the classifications for vino de licor wines in Sanlucar de Barrameda

A
  • Manzanilla Fina
  • Manzanilla Pasada
  • Manzanilla anada
43
Q

Define Vino Generoso de Licor

A

Vino Generoso blended with Vino Dulce Natural or concentrated must
Dry: 5-45 g/l residual sugar
Medium: 5-115 g/l residual sugar, usually produced from Amontillado
Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
Cream: 115-140 g/l residual sugar, usually produced from Oloroso

44
Q

What are tresbolillo, marco real, marco rectangular?

A

tresbolillo - pattern of equilateral triangles with vines planted 2 meters apart
marco real - vines spaced in a grid of 1.5 meters apart
marco rectangular - rows are spaced 2.3 meters apart to allow for machine harvesting

45
Q

What is aserpia / alumbra? When would this happen? What is alomado?

A
  • the building up albariza soils into a series of ridges around the base of the trunk to trap humidity and moisture
  • would occur in October
  • alomado (removing soil ridges from the base of the trunk) done in years where there might be too much rain as to avoid soil erosion
45
Q

What are two primary viticulture threats in sherry?

A
  • Downy mildew
  • Powdery mildew
46
Q

What is a Bota No?

A

a cask that is special/superior in some way and is put off to the side for the Bodega owner

47
Q

What is a Bota Punta?

A

the barrel at the end of the solera where the most has been pulled to sample. It is the least filled and most concentrated

48
Q

Define Captaz

A

the cellar master

49
Q

What caused palomino to become the preferred grape of Sherry?

A

Phylloxera

50
Q

What is an alias for palomino?

A
  • listan blanco
  • jerez
  • ojo de liebre
  • horgazuela (in santa maria)
51
Q

What clone of palomino is considered more delicate and high quality?

A

Palomino fino (palomino de Jerez is more of a workhorse)

52
Q

What is the humidity level in Jerez during the growing season?

A

low

53
Q

What is the term for the juice obtained from the first foot crushing in sherry?

A

de yema

54
Q

What is the Spanish term for the drawing off the solera?

A

saca

55
Q

What is the Spanish term for replenishing each scale of the solera?

A

rocio

56
Q

Why do soleras need to be refreshed?

A

to maintain a supply of nutrients and oxygen for the flor to survive

57
Q

Where would you find the estates Barbadillo, Pedro Romero, Hidalgo, La Cigarerra?

A

Manzanilla Sanlucar de Barremeda

58
Q

What is Manzanilla pasada?

A

wine in which the older flor has started to lessen, leading to a mix between amontillado and fino in flavor

59
Q

Who makes the wines Toneles, Inocente, and Tio Diego?

A

Valdespino

60
Q

What is merma?

A

the term for evaporation in sherry

61
Q

An oloroso marked “pata de gallina” indicates what?

A

an oloroso with much more glycerol than normal, leading to a rich and luscious style

62
Q

Why would a producer add PX to an oloroso at bottling?

A

Sweetness will help to round and temper the effects of oxidation, as well as bring into balance the high glycerol and abv

63
Q

How long will most wine spend in sobretables?

A

6-12 months

64
Q

Does PX Sherry increase or decrease in abv as it ages and why?

A

ABV decreases - high sugar content prevents wine from being soaked into the wood barrel, thus ethanol will evaporate faster than the water

65
Q

What is the difference in the way PX is produced in Jerez vs Montilla-Moriles?

A
  • in Jerez, PX is fortified to a higher abv (18%), with some head space, and less residual sugar
  • in Montilla, PX is fortified to 15%, with topped up barrels, and more residual sugar
66
Q

What does the label ‘Viejos de Jerez con Indicacion de Edad’ indicate?

A

wine from a 12 or 15 years old solera (has age, but not old enough to qualify for VOS/VORS status)

67
Q

In what year were the labels VOS/VORS established?

A

2000

68
Q

What style of wine is made from sun dried moscatel?

A

moscatel pasas

69
Q

Name a pago from Sanlucar de Barrameda?

A
  • Miraflores
  • Torre Breva
  • Hornillo
70
Q

Name a pago from Jerez

A
  • Carrascal
  • Macharnudo
  • Anina
  • Balbina
71
Q

How much abv does flor consume?

A

1% per year (why regular refreshing is needed)

72
Q

What is a fainting barrel (bota desmayoda)?

A

a barrel of low abv fino that hasn’t been topped up or has aggressive flor eating too much abv too fast.

73
Q

What is the optimal temperature for flor?

A

62-64 degrees F and high humidity

74
Q

What is the RS requirements for Vin Dulce Natural in Jerez DO?

A

Dulce/Moscatel - 160 g/L
PX - 212 g/L

75
Q

What is the term for unfiltered sherry?

A

en rama

76
Q

What is the average rainfall in Jerez?

A

20-25 in

77
Q

How long must Manzanilla Pasada be aged?

A

min 7 years

78
Q

What is fino viejo?

A

A new term for fino-amontillado, must be aged 7 years

79
Q

What is the term for dead lees in sherry production?

A

cabeza

80
Q

What is the significance of the Methuan Treaty?

A

Established the solera system, as producers had leftover stocks they could not sell due to Portugal’s new preferred tax rate with the English.

81
Q

Sanlucan and El Puerto lie on what body of water?

A

Gulf of Cadiz

82
Q

What is tajon and why is it undesirable?

A

a type of high lime albariza soil, can cause chlorosis due to high lime content

83
Q

At what abv does flor die?

A

16%

84
Q

Define the following terms:
Bodegas de Crianza y Espedicion
Bodegas de Crianza y almacenados
Bodega de Elaboracion
Bodega de Zona de Produccion

A

Bodegas de Crianza y Espedicion: firms which both mature and sell wine they must hold 250hl of wine and 60%must be sold under the DO label

Bodegas de Crianza y almacenados: firms which mature and keep stocks of wine of almacenistas / they may sell young or aged wine in bulk to the Crianza y espadicion

Bodega de Elaboracion: winemaking bodega allowed to hold stocks of wine before selling it on

Bodega de Zona de Produccion: winemaking bodegas permitted to mature wine but not sell wine

CMS - MS Theory (63 decks)

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