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WSET Diploma D5 - Fortified Wines > Sherry Winemaking > Flashcards

Sherry Winemaking Flashcards

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1
Q

How long after arrival at the winery are grapes used for Sherry rested before being pressed?

A

They aren’t rested. The grapes are pressed immediately.

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2
Q

Is maceration or other skin contact the norm in Sherry production?

A

No. Skin contact is not desirable in Sherry production, especially in biological styles.

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3
Q

The press fractions in Jerez are used for different purposes. What are they, how are they used, and why in that way?

A

The free run, called “primera yema,” comes from the lightest pressings and is used primarily in biological styles. Later pressings, richer in phenols due to the increased pressure, is used in oxidative styles as phenolics interfere with flor growth.

The final pressings are used for non-Sherry products, such as seasoning wine for oak barrels.

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4
Q

What percentage of the grape yield on Jerez is comprised of free run and the first pressings?

A

60-75%

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5
Q

Will producers who primarily make Oloroso Sherry use free run juice in their wine?

A

Sure. Why not? It’s there, right?

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6
Q

What is the maximum permitted juice yield for Sherry production?

A

70 L per 100kg

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7
Q

Is the juice used in Sherry production clarified before fermentation?

A

Yes, because the albariza soil is dusty and can be found in the must. It is achieved by cold settling, centrifugation, or flotation

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8
Q

Are the musts from different vineyard sites in Jerez cofermented or separately fermented? Why?

A

They are fermented separately to permit more control over the wine flavor through blending.

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9
Q

What is the typical fermentation temperature in Sherry production? Why?

A

22⁰-26⁰C (a warm fermentation) as it is a reliable temperature when fermenting to dryness.

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10
Q

Do Sherry producers use cultured or wild yeasts?

A

Moat use cultured yeasts

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11
Q

Do Sherry producers seek to encourage aromatic or flavor extraction during fermentation?

A

No. Sherry flavors are derived from maturation

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12
Q

In what type of vessel does Sherry fermentation take place?

A

Usually stainless steel, though some are using old barrels to give a fuller body to their wines.

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13
Q

How quickly does fermentation progress during Sherry production?

A

There are two phases. The fast phase converts a majority of the sugar quickly (within the first week) due to the high fermentation temperature. The slow phase converts the remaining sugar over what is usually a couple of weeks.

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14
Q

Is malolactic conversion permitted or prevented during Sherry production? Why?

A

Prevented because acid levels are already low and buttery flavors are not desirable

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15
Q

How is malolactic conversion prevented during Sherry production? Why?

A

Typically by chilling as S02 will negatively affect flor growth in biological styles of Sherry

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16
Q

What is the First Classification (Primero Classificado) in regards to Sherry?

A

The analysis of a batch of base wine immediately after fermentation to determine if it will be used for biological or oxidative aging.

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17
Q

During the First Classification in Shery production, how are wines classified?

A

Lighter bodied, less intense wines are used in biologically aged styles

Fuller bodied, more intense styles are used for oxidatively aged styles

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18
Q

How are base wines destined for biologically aged Sherry treated prior to the aging process?

A

After the first classification they are fortified to 15-15.5% ABV, the optimum alcohol concentration for flor development

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19
Q

How are base wines destined for oxidatively aged Sherry treated prior to the aging process?

A

After the first classification they are fortified to 17% ABV, making them hostile to flor development

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20
Q

What is used to fortify the base wines of Sherry?

A

A flavor neutral 95% ABV grape spirit

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21
Q

During Sherry production, what happens to the base wine immediately after it is fortified?

A

It moves to a holding tank system called sobretablas (above boards). The wines are held for several months before the winea that were tested in the First Classification undergo the Second Classification.

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22
Q

In Sherry production, what is the Second Classification?

A

After the base wines have fermented, the samples chosen for First Classification are re-tested to determine their suitability for different biological Sherry styles.

Wines with a fine layer of flor that have remained fresh will be marked for Fino or Manzanilla. Slightly less delicate wines may be marked as Amontillado. Fuller bodied wines may be marked as Palo Cortado.

23
Q

What determines a base wine’s suitability for Fino or Manzanilla production?

A

The wine is observed to have a fine layer of flor during the Second Classification.

24
Q

What determines a base wine’s suitability for Amontillado production?

A

During the Second Classification, the wine is found to be slightly less delicate than those marked for Fino or Manzanilla production

25
Q

What determines a base wine’s suitability for Palo Cortado production?

A

The base wine is determined to be fuller bodied and intensely flavored during the Second Classification

26
Q

Where is Sherry maturation permitted to take place?

A

According to DO rules, maturation must take place in the Zona de Crianza, which includes three municipalities.

Jerez de la Frontera
El Puerto de Santa María
Sanlúcar de Barrameida

Moscato is the exception, with maturation permitted in

Chipiona
Chiclana de Frontera

27
Q

Where must the maturation for DO Manzanilla - Sanlúcar de Barrameida take place?

A

Sanlúcar de Barrameida

28
Q

In what type of vessel does Sherry maturation take place?

A

Old American oak barrels, typically 600 liters in volume.

29
Q

Why is American oak the preferred material for Sherry maturation?

A

It permits the introduction of oxygen

Was traditionally used as it was brought back to spain during the Spanish conquests

Is cheaper than French oak

30
Q

Why is old oak used in Sherry maturation?

A

So as not to contribute any oak flavors

31
Q

How do bodegas maintain optimum conditions for Sherry maturation?

A

Traditionally through architecture. Thick walls help keep temperatures constant. They are tall buildings, allowing hot air to rise away from barrels stack relatively low to the ground. They have small windows with thin blinds to diffuse sunlight and prevent insects that are positioned near the ceiling and toward humid cooling winds. The floors are often earthen and can be wetted to further cool and humidify the building.

32
Q

True or False

Sherry producers try to keep temperature and humidity as low as possible during maturation

A

False. Both temperature and humidity are important to the development of flor. Having appropriate levels of both are necessary.

33
Q

True or False

Flor growth is effectively maintained throughout the year despite the harsh heat and dryness in Jerez

A

False. Despite the effective architectural design of bodegas, temperatures still fluctuate between summer and winter

34
Q

What is the Solera system?

A

A method of fractional blending used in Sherry production that ensures product consistency year over year.

35
Q

Describe the Solera system.

A

Barrels are grouped together in the bodega based on the age of the wine within them. Each group is referred to as a Criadera. The oldest group of barrels is called the Solera. The next oldest group is the 1st Criadera. The numerical assignment of Criaderas is inverse to the youth of the wine in the barrels (younger wine = higher number).

Up to 40% of each barrel in a criadera can be drawn off to a tank for blending. The volume that is removed must be replaced by wines from the next highest criadera. Wine from any level can be used as a blending component for Sherry.

36
Q

Can Sherry from different Solera systems (i.e. Fino and Manzanilla) be blended together?

A

Yes, either during final blending for added complexity or for additional maturation in a different system (e.g. Fino transferred to Amontillado).

37
Q

What is biological aging in Sherry?

A

The process of aging wine under Flor, a layer of Saccharomyces cerevisiae strains, to impart unique complexity in the wine

38
Q

What is Flor in Sherry production?

A

A layer of yeast composed of four strains of Saccharomyces cerevisiae that is used in the production of biological Sherry winemaking styles.

39
Q

Where does the yeast used in Sherry Flor come from?

A

It lives on the skins of grapes and also can be found in the bodegas

40
Q

What are thebopyinal conditions for Flor development in Sherry?

A

Max 15.5% ABV

Plentiful oxygen

16-20⁰C

65% relative humidity

41
Q

How do Sherry winemakers ensure the flor has enough oxygen during the aging process?

A

Barrels are filled 85-90% full and the bung is left lightly plugged

42
Q

Is SO2 added to young wine destined for Flor aging in Sherry? Why or why not?

A

SO2 inhibits Flor growth so it is not added

43
Q

What effect does Flor have on Sherry?

A

It prevents oxidation, this maintaining a pale lemon color

It consumes alcohol and releases acetaldehyde

It consumes glycerol, which lightens the body and makes the wine seem drier

It reduces acetic acid levels

44
Q

How much uniformity is there in the flavor offered by Flor in biological Sherry?

A

Very little. Not only does Flor biodiversity differ between regions and even bodegas, it can be different among barrels within a bodega. This affects the amount of alcohol consumed and acetaldehyde produced during the aging process.

45
Q

Flor is a biological entity, reproducing and dying during the aging process. What effect does this have on Sherry aromas?

A

The dead yeast flocculate to the bottom of the barrel where autolysis imparts savory, nutty flavors to the wine. Other aromas also emerge as a result of interactions between alcohol and acetaldehyde.

46
Q

What changes occur in base Sherry wines during oxidative aging?

A

The color changes from lemon to gold, then amber, then brown

Alcohol slightly increases (due to evaporation and a lack of flor to consume alcohol)

Glycerol levels rise slightly

Acetaldehyde decreases slightly while acetic acid and ethyl acetate increase slightly

47
Q

What amount of Sherry is lost each year during the oxidative aging process?

A

3-5%

48
Q

What effect does oxidative aging have on the structure of Sherry wines?

A

The body becomes fuller and rounder compared to oxidative styles

Aromas are more concentrated and evolve tertiary characteristics

49
Q

How are Sherry wines finished prior to bottling?

A

Tartrate stabilized (usually by contact process)

Fining and filtration (the latter especially important for biological Sherry)

50
Q

What type of closures can be used for Sherry?

A

Driven corks

Cork stoppers

Screw tops

51
Q

Where can Sherry be bottled and sealed?

A

In any of the three Sherry producing towns

52
Q

What happens to the grapes for sweet Sherry after they are harvested?

A

They are left to dry in the sun for 2-3 days

53
Q

When does the fermentation of sweet Sherry stop?

A

At around 4-6%. This is natural due to the extremely high sugar levels.

54
Q

Describe the winemaking process for sweetened Sherry.

A

Palomino is fermented to dryness and put into the biological Solera system. Pale Cream will undergo biological aging. Medium Sherry will experience biological and oxidative aging. Cream Sherries will only go through oxidative aging.

The wines are sweetened after this maturation and more expensive bottlings may see additional aging in barrel.

WSET Diploma D5 - Fortified Wines (23 decks)

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