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WSET Level 3 in Wines - Thirsty and Wise > Sherry - WSET L3 in Wines > Flashcards

Sherry - WSET L3 in Wines Flashcards

1
Q

What is Sherry, and where is it produced?

A

Sherry is a fortified wine produced in Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María in southern Spain.

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2
Q

What is the climate of Jerez?

A

Hot, sunny Mediterranean climate with cool, humid westerly winds (poniente) and hot, dry easterly winds (levante).

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3
Q

What is the role of albariza soil in Jerez vineyards?

A

High chalk content, excellent water retention, and reflective white color to retain moisture and sunlight.

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4
Q

What are the three permitted grape varieties for Sherry?

A

Palomino, Pedro Ximénez (PX), and Muscat of Alexandria.

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5
Q

What is the main characteristic of Palomino?

A

Neutral flavor and low acidity, making it ideal for biological and oxidative maturation.

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6
Q

How is Pedro Ximénez (PX) used in Sherry production?

A

Dried to concentrate sugars, used for lusciously sweet wines or to sweeten blends.

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7
Q

What is the contribution of Muscat of Alexandria?

A

Adds floral and citrus peel aromas to sweet styles.

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8
Q

What are the two main classifications of base wine after fermentation?

A

Wines for biological aging (lighter, paler) and wines for oxidative aging (darker, richer).

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9
Q

At what alcohol level are wines for biological aging fortified?

A

At what alcohol level are wines for oxidative aging fortified?

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10
Q

At what alcohol level are wines for oxidative aging fortified?

A

17% ABV, which prevents flor growth.

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11
Q

What is the purpose of the “sobretabla” stage?

A

Wines rest for several months to confirm suitability for their solera system.

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12
Q

What is the solera system?

A

A fractional aging system where wine is blended across different levels of barrels (criaderas) to ensure consistency.

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13
Q

What are the benefits of the solera system?

A

Maintains a consistent style, blends younger and older wines, and supports biological and oxidative aging.

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14
Q

What is the solera in the solera system?

A

The final level containing the oldest wine, from which wine is drawn for bottling.

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15
Q

Why are Sherry barrels only five-sixths full?

A

To allow oxygen exposure, essential for oxidative aging.

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16
Q

What is flor in biological aging?

A

A layer of yeast on the wine surface that protects it from oxidation and produces acetaldehyde

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17
Q

What conditions are necessary for flor to thrive?

A

Alcohol between 15-15.5%, moderate temperatures, and high humidity.

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18
Q

What are the flavor characteristics of biologically aged Sherry?

A

Tangy, bready, and salty notes with a pale lemon color.

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19
Q

What Sherries undergo oxidative aging?

A

Oloroso, PX, and some Muscat wines.

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20
Q

How does oxidative aging impact flavor?

A

Adds notes of toffee, nuts, spice, and leather with deep amber to brown color.

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21
Q

What is Fino Sherry?

A

A biologically aged, pale lemon wine with flavors of almonds, citrus, and bread.

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22
Q

What is Manzanilla?

A

A Fino made in Sanlúcar de Barrameda, with a tangier, more saline flavor.

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23
Q

What is Oloroso?

A

An oxidatively aged Sherry with flavors of toffee, walnuts, and leather.

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24
Q

What is Amontillado?

A

A Sherry aged first biologically, then oxidatively, combining yeast-derived and oxidative aromas.

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25
Q

What is Palo Cortado?

A

A rare style with the aroma of Amontillado and the body of Oloroso.

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26
Q

What is PX Sherry?

A

A lusciously sweet wine with dried fruit, coffee, and licorice flavors.

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27
Q

What is Pale Cream Sherry?

A

A lightly sweetened Fino-style wine.

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28
Q

What is Cream Sherry?

A

A sweetened Oloroso with rich, nutty, and dried fruit flavors.

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29
Q

What is Medium Sherry?

A

A sweetened blend showing characteristics of both biological and oxidative aging.

30
Q

What does VOS (Vinum Optimum Signatum) indicate?

A

Very Old Sherry. Sherry with an average age of at least 20 years.

31
Q

What does VORS (Vinum Optimum Rare Signatum) indicate?

A

Very Old Rare Sherry. Sherry with an average age of at least 30 years.

32
Q

What is the poniente wind, and how does it benefit vineyards?

A

A cool, humid westerly wind that moderates temperatures and provides moisture.

33
Q

What is the levante wind, and how does it affect vineyards?

A

A hot, dry easterly wind that can stress vines and damage grapes.

34
Q

Why is blending important in Sherry production?

A

Ensures consistency of flavor and style across vintages.

35
Q

What is the significance of Sanlúcar de Barrameda in Sherry production?

A

Its proximity to the sea creates cooler, more humid conditions ideal for Manzanilla Sherry.

36
Q

How should Fino and Manzanilla be served?

A

Chilled (6–8°C) to emphasize freshness and acidity.

37
Q

How should oxidative styles like Oloroso be served?

A

Slightly warmer (12–14°C) to highlight their richness and complexity.

38
Q

How long can biologically aged Sherry last after opening?

A

A few days to a week, as it loses freshness quickly.

39
Q

How long can oxidatively aged Sherry last after opening?

A

Up to a few months, due to its resistance to oxidation.

40
Q

What foods pair well with Fino or Manzanilla?

A

Olives, almonds, shellfish, and light tapas.

41
Q

What dishes complement Oloroso Sherry?

A

Rich meat dishes, aged cheeses, and game.

42
Q

What foods pair best with PX Sherry?

A

Desserts like chocolate cake, ice cream, and blue cheese.

43
Q

How is Pale Cream Sherry made?

A

By sweetening a Fino with concentrated grape juice.

44
Q

How is Medium Sherry different from Cream Sherry?

A

Medium Sherry includes characteristics of both biological and oxidative aging, while Cream Sherry is fully oxidized.

45
Q

What is the average size of a Sherry cask (bota)?

A

600 liters, though only 500 liters are filled to allow for oxidation.

46
Q

What happens during oxidative aging?

A

Wine develops flavors of dried fruits, nuts, and toffee due to oxygen exposure.

47
Q

How does the levante wind affect grape sugar levels?

A

Its hot, dry nature increases sugar concentration in grapes, ideal for PX production.

48
Q

What is the biggest challenge for biological aging in Jerez?

A

Maintaining the right conditions for flor to thrive year-round.

49
Q

What is the historical significance of Sherry?

A

One of the oldest fortified wines, with export records dating back to the 14th century, and a favorite in the British market for centuries.

50
Q

How is Sherry defined in terms of production?

A

Sherry is a wine defined by its maturation process, with styles resulting from either biological or oxidative aging.

51
Q

What is the importance of albariza soil in Sherry production?

A

Its high chalk content retains moisture during dry months and reflects sunlight to aid grape ripening.

52
Q

Why are rectangular pits dug in albariza soils after harvest?

A

To trap rainwater and enhance water retention for the following growing season.

53
Q

How are grapes handled for Sherry production?

A

Grapes are harvested quickly to avoid oxidation and fermented at 20-25C, fermented to dryness at 11-12% ABV.

54
Q

How is naturally sweet Sherry produced?

A

Pedro Ximénez (PX) and Muscat grapes are sun-dried to concentrate sugars before fermentation.

55
Q

Why are bodega walls and ceilings designed for Sherry maturation?

A

Thick walls and high ceilings help regulate temperature and humidity for optimal aging.

56
Q

Why are bodega floors dampened?

A

To maintain high humidity, which supports flor growth and prevents excessive evaporation.

57
Q

What is acetaldehyde, and how does it influence Fino Sherry?

A

A compound produced by flor, imparting tangy, bready aromas to biologically aged Sherries.

58
Q

What are the growth seasons for flor?

A

Flor thrives during spring and autumn, when temperatures and humidity are moderate.

59
Q

How long does flor typically survive in a barrel?

A

Around 3–4 years, after which it naturally diminishes.

60
Q

How does the winemaking process differ for PX Sherry?

A

PX grapes are sun-dried to concentrate sugars, fermented partially, and fortified for aging.

61
Q

What distinguishes Oloroso from Amontillado?

A

Oloroso is oxidatively aged from the start, while Amontillado begins with biological aging and transitions to oxidative.

62
Q

How is Fino different from other Sherries?

A

It is aged entirely under flor, preserving its pale color and tangy, fresh flavors.

63
Q

What is RCGM, and how is it used in Sherry?

A

Rectified Concentrated Grape Must (RCGM) is used to sweeten Sherry without altering its flavor.

64
Q

What are the sugar levels in PX Sherry?

A

Over 500 g/L residual sugar, creating intensely sweet wines.

65
Q

What is the typical color of Fino and Manzanilla Sherry?

A

Pale lemon.

66
Q

What is the color of Amontillado Sherry?

A

Amber to light brown.

67
Q

What is the color of Oloroso Sherry?

A

Deep amber.

68
Q

What is the color of Pedro Ximénez Sherry?

A

Dark brown, almost black.

69
Q

What influences the color variations in Sherry?

A

Aging method (biological or oxidative), duration, and exposure to oxygen.

70
Q

What are floor requirements to develop and stay alive?

A

Floor feeds on alcohol and nutrients inside the wine, and produces acetaldehyde and CO2. It needs specific alcohol, humidity and temperature to stay active.

WSET Level 3 in Wines - Thirsty and Wise (45 decks)

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