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WSET level 3 2020 > Sherry Production > Flashcards

Sherry Production Flashcards

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1
Q

Where must Sherry be matured? (aside from coastal towns Sanlucar de Barrameda and El Puerto de Santa Maria)

A

Within Jerez de la Frontera city limits

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2
Q

What is the climate like in Jerez?

A

Hot, sunny, Mediterranean

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3
Q

How long must sherry be matured for within one of the three towns?

A

2 years

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4
Q

What is the name of the cooling wind that blows in from the Atlantic?

A

Poniente

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5
Q

What is the name of the hazardous hot wind that blows in towards the ‘Sherry triangle’?

A

Levante

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6
Q

What is the name of the deep, well-draining but water-retentive soil vital to the vines survival in Jerez?

A

Albariza

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7
Q

What can be done to maximise water stores during winter and spring in Jerez?

A

Dig rectangular pits

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8
Q

What natural characteristic of Albariza soils aids moisture retention in Summer?

A

Hard crust forms on top that limits evaporation

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9
Q

Albariza has a high content of what?

A

Chalk (calcium)

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10
Q

What are the permitted grape varieties in Jerez?

A

Palomino
Pedro Ximenez (PX)
Muscat of Alexandria

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11
Q

What is rainfall like in Jerez?

A

Higher than many parts of Spain but still very low, especially during growing season

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12
Q

Which grape accounts for the vast majority of plantings in Jerez? What are it’s natural acid levels like?

A

Palomino

low

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13
Q

Why is Palomino, aside from it’s naturally low acid, perfect for making sherry?

A

It lacks obvious varietal aromas, allowing the flavours of process (biological and oxidative) to more wholly determine style

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14
Q

What makes Pedro Ximenez a good grape for sweet sherry? (2)

A

Thin skins allow it to be effectively sun-dried

Lacks obvious varietal flavours

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15
Q

There is very little PX grown in Jerez, instead it is grown in the neighbouring region of Montilla-Moriles, why can it be used in the production of Sherry?

A

Unusual feature of regulations

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16
Q

Other than PX, what grape is only grown in small amounts and is used in the production of sweet sherry?

A

Muscat of Alexandria

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17
Q

Why must Palomino grapes be pressed as quickly as possible?

A

High temperatures in Jerez at harvest time may lead to premature oxidation of the grapes

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18
Q

What is the name of the prevailing, humid westerly wind that moderates the Sherry producing areas?

A

Poniente

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19
Q

At what temperature range, and in what vessel does fermentation of Palomino generally take place? Is this high or low for a white wine?

A

20-25*C
Stainless
High

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20
Q

Why is Palomino fermented at high temperatures? (20-25*C) What ABV would the winemaker be aiming for?

A

This environment results in a less aromatic, more neutral base wine for sherry
11-12%

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21
Q

During Autumn, Palomino wines are classified into two types, one is to be sent for … one is for …?

A

Biological ageing

Oxidative ageing

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22
Q

What kind of Palomino wines will be sent for biological ageing? What influences the production of these wines? (2)

A

Lighter, paler wines with more ‘finesse’

They are generally from cooler, coastal areas and/or fermented at lower temperatures

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23
Q

What kind of Palomino wines tend to be sent for oxidative maturation?

A

Darker, richer, ‘heavier’ wines

24
Q

Before Palomino wines are selected for either biological or oxidative ageing, what will have developed? Briefly explain what this is

A

Flor

Film-forming yeast

25
Q

Why might producers classify their dry wines for either oxidation or biological ageing in various ways?

A

Consumer demand

26
Q

What is the ABV of the fortifying spirit used in the production of all sherry?

A

96%

27
Q

After fortification what happens to the wines before the are incorporated into the solera system? What is this stage called?

A

Set aside for a few months

Sobretabla

28
Q

What is the ideal ABV of a wine wanting to develop flor? dry wines for bioligical ageing are fortified to this amount

A

15-15.5%

29
Q

When observing dry wines chosen for biological ageing during sobretabla, what is the winemaker looking for? What will happen to these wines if they are unsuitable?

A

Looking for proper flor development

unsuitable wines will either be refortified and used for oxidative ageing or rejected altogether

30
Q

To what ABV are Palomino wines fortified when chosen for oxidative ageing?

A

17%

31
Q

Why is the sobretabla phase of sherry making less significant for dry wines chosen for oxidative ageing?

A

The flor dies at 17% ABV so no need to monitor development

32
Q

When are wines dried in the making of naturally sweet styles of sherry? what flavour develops here?

A

After picking

Raisin

33
Q

What happens during the making of naturally sweet styles of sherry after the desired must weight is achieved through drying? What is significant about highly concentrated sugar levels in this process?

A

Pressed and fermentation begins
fruit is so concentrated that the yeasts struggle to ferment the sugars and rarely produce more than a few degrees of alcohol

34
Q

What are butts, what is usually put in them before they are used for sherry production and why?

A

Butts are 600L barrels

unfortified wines are aged in them before sherry to use up all the oak flavours

35
Q

Sherry must be aged in butts, what do these butts allow and how much are they filled up?

A

Butts allow oxidisation

five-sixths full

36
Q

What are four elements of a traditional bodega that keep sherry maturation conditions optimal?

Modern bodegas are air-conditioned

A

Thick, white-washed walls
High ceilings
High open windows that direct the poniente winds down into the bodega
Earth floors are kept damp to maintain humidity

37
Q

What is a series of butts (or single butts) with sherry of the same average age within the solera system called?

A

Criaderas

38
Q

What two rules apply to taking wine out of the solera (final criaderas) that also applies to all other criaderas

A

Take out the same amount

Blend together

39
Q

What is the criaderas containing the youngest wine generally topped up with?

A

Sobretabla wine

40
Q

What is the main benefit of the solera system? Why is this achieved?

A

Consistency

Younger wines take on the characteristics of the older wines when criaderas are topped up

41
Q

The numbers of criaderas can vary from … to …?

A

3 to 14

42
Q

What are two ways in which the consistency of the solera system can be compromised?

A

If poor quality wine is fed into the system

If too much wine is taken out each year

43
Q

Where are different criaderas stored? Why?

A

Generally in different buildings to reduce the risk of losing the entire system should an accident happen

44
Q

Flor is made up of a number of yeasts strains that all feed off the alcohol and other nutrients in the wine as well as oxygen. What are the bi-products they produce? (One gives it’s unique flavour to sherry)

A

Carbon dioxide

Acetaldehyde

45
Q

What does flor need, in precise levels, in order to flourish? What are these levels? (3)
It subsequently grows best in which seasons?

A

alcohol (Below 15.5%) (and other nutrients)
temperature (cool to moderate)
humidity (high)
Spring and Autumn

46
Q

What does flor, aside from impart flavour, do for a wine in the solera system?

A

Protects it from oxygen

47
Q

What needs to be done, outside temp and humidity control, to keep the flor alive? why? What must be done to make this practical?

A

New wine must be added to keep nutrient levels high enough for flor to survive
By drawing wine from the solera frequently and regular at regular intervals throughout the year

48
Q

When should a biologically aged sherry, such as fino and manzanilla, be consumed after bottling? Why?

A

ASAP

Will lose freshness

49
Q

What is the general highest average age of a sherry drawn from the solera? At what average age will the wine be too old to support a flor? What will develop if the flor fails?

A

3-4 years
7 years
Oxidative characters

50
Q

What allows oxidised styles of sherry to be made in the solera system?

A

17% alcohol inhibits the growth of a flor

51
Q

What further enhances the oxidative effects of a butt?

A

The fact that they are only filled five-sixths of the way

52
Q

What prevents sherry made in the oxidative style from becoming overly oxidative?

A

The addition of new wine

53
Q

What age can oxidised sherries age in the solera system until? Can all wines make it to this point? What happens to the ABV of these super-aged sherries?

A

30+ years
Few wines will make it
Increases as water evaporates (22% ABV)

54
Q

Are wines most often released ones that come from a single solera system?

A

No, relatively rarely

55
Q

Why might wines from different solera systems of different ages be blended?

A

To create balance (e.g. very old Oloroso sherry would be unbalanced on its own)

56
Q

While most sherries are fined and filtered, minimal intervention is increasing in popularity, particularly with …-aged wines? Why?

A

Biologically-aged wines

Loss of vibrancy with intervention

WSET level 3 2020 (41 decks)

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