Sherry - WSET L3 in Wines Flashcards
What is Sherry, and where is it produced?
Sherry is a fortified wine produced in Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María in southern Spain.
What is the climate of Jerez?
Hot, sunny Mediterranean climate with cool, humid westerly winds (poniente) and hot, dry easterly winds (levante).
What is the role of albariza soil in Jerez vineyards?
High chalk content, excellent water retention, and reflective white color to retain moisture and sunlight.
What are the three permitted grape varieties for Sherry?
Palomino, Pedro Ximénez (PX), and Muscat of Alexandria.
What is the main characteristic of Palomino?
Neutral flavor and low acidity, making it ideal for biological and oxidative maturation.
How is Pedro Ximénez (PX) used in Sherry production?
Dried to concentrate sugars, used for lusciously sweet wines or to sweeten blends.
What is the contribution of Muscat of Alexandria?
Adds floral and citrus peel aromas to sweet styles.
What are the two main classifications of base wine after fermentation?
Wines for biological aging (lighter, paler) and wines for oxidative aging (darker, richer).
At what alcohol level are wines for biological aging fortified?
At what alcohol level are wines for oxidative aging fortified?
At what alcohol level are wines for oxidative aging fortified?
17% ABV, which prevents flor growth.
What is the purpose of the “sobretabla” stage?
Wines rest for several months to confirm suitability for their solera system.
What is the solera system?
A fractional aging system where wine is blended across different levels of barrels (criaderas) to ensure consistency.
What are the benefits of the solera system?
Maintains a consistent style, blends younger and older wines, and supports biological and oxidative aging.
What is the solera in the solera system?
The final level containing the oldest wine, from which wine is drawn for bottling.
Why are Sherry barrels only five-sixths full?
To allow oxygen exposure, essential for oxidative aging.
What is flor in biological aging?
A layer of yeast on the wine surface that protects it from oxidation and produces acetaldehyde
What conditions are necessary for flor to thrive?
Alcohol between 15-15.5%, moderate temperatures, and high humidity.
What are the flavor characteristics of biologically aged Sherry?
Tangy, bready, and salty notes with a pale lemon color.
What Sherries undergo oxidative aging?
Oloroso, PX, and some Muscat wines.
How does oxidative aging impact flavor?
Adds notes of toffee, nuts, spice, and leather with deep amber to brown color.
What is Fino Sherry?
A biologically aged, pale lemon wine with flavors of almonds, citrus, and bread.
What is Manzanilla?
A Fino made in Sanlúcar de Barrameda, with a tangier, more saline flavor.
What is Oloroso?
An oxidatively aged Sherry with flavors of toffee, walnuts, and leather.
What is Amontillado?
A Sherry aged first biologically, then oxidatively, combining yeast-derived and oxidative aromas.
What is Palo Cortado?
A rare style with the aroma of Amontillado and the body of Oloroso.
What is PX Sherry?
A lusciously sweet wine with dried fruit, coffee, and licorice flavors.
What is Pale Cream Sherry?
A lightly sweetened Fino-style wine.
What is Cream Sherry?
A sweetened Oloroso with rich, nutty, and dried fruit flavors.
What is Medium Sherry?
A sweetened blend showing characteristics of both biological and oxidative aging.
What does VOS (Vinum Optimum Signatum) indicate?
Very Old Sherry. Sherry with an average age of at least 20 years.
What does VORS (Vinum Optimum Rare Signatum) indicate?
Very Old Rare Sherry. Sherry with an average age of at least 30 years.
What is the poniente wind, and how does it benefit vineyards?
A cool, humid westerly wind that moderates temperatures and provides moisture.
What is the levante wind, and how does it affect vineyards?
A hot, dry easterly wind that can stress vines and damage grapes.
Why is blending important in Sherry production?
Ensures consistency of flavor and style across vintages.
What is the significance of Sanlúcar de Barrameda in Sherry production?
Its proximity to the sea creates cooler, more humid conditions ideal for Manzanilla Sherry.
How should Fino and Manzanilla be served?
Chilled (6–8°C) to emphasize freshness and acidity.
How should oxidative styles like Oloroso be served?
Slightly warmer (12–14°C) to highlight their richness and complexity.
How long can biologically aged Sherry last after opening?
A few days to a week, as it loses freshness quickly.
How long can oxidatively aged Sherry last after opening?
Up to a few months, due to its resistance to oxidation.
What foods pair well with Fino or Manzanilla?
Olives, almonds, shellfish, and light tapas.
What dishes complement Oloroso Sherry?
Rich meat dishes, aged cheeses, and game.
What foods pair best with PX Sherry?
Desserts like chocolate cake, ice cream, and blue cheese.
How is Pale Cream Sherry made?
By sweetening a Fino with concentrated grape juice.
How is Medium Sherry different from Cream Sherry?
Medium Sherry includes characteristics of both biological and oxidative aging, while Cream Sherry is fully oxidized.
What is the average size of a Sherry cask (bota)?
600 liters, though only 500 liters are filled to allow for oxidation.
What happens during oxidative aging?
Wine develops flavors of dried fruits, nuts, and toffee due to oxygen exposure.
How does the levante wind affect grape sugar levels?
Its hot, dry nature increases sugar concentration in grapes, ideal for PX production.
What is the biggest challenge for biological aging in Jerez?
Maintaining the right conditions for flor to thrive year-round.
What is the historical significance of Sherry?
One of the oldest fortified wines, with export records dating back to the 14th century, and a favorite in the British market for centuries.
How is Sherry defined in terms of production?
Sherry is a wine defined by its maturation process, with styles resulting from either biological or oxidative aging.
What is the importance of albariza soil in Sherry production?
Its high chalk content retains moisture during dry months and reflects sunlight to aid grape ripening.
Why are rectangular pits dug in albariza soils after harvest?
To trap rainwater and enhance water retention for the following growing season.
How are grapes handled for Sherry production?
Grapes are harvested quickly to avoid oxidation and fermented at 20-25C, fermented to dryness at 11-12% ABV.
How is naturally sweet Sherry produced?
Pedro Ximénez (PX) and Muscat grapes are sun-dried to concentrate sugars before fermentation.
Why are bodega walls and ceilings designed for Sherry maturation?
Thick walls and high ceilings help regulate temperature and humidity for optimal aging.
Why are bodega floors dampened?
To maintain high humidity, which supports flor growth and prevents excessive evaporation.
What is acetaldehyde, and how does it influence Fino Sherry?
A compound produced by flor, imparting tangy, bready aromas to biologically aged Sherries.
What are the growth seasons for flor?
Flor thrives during spring and autumn, when temperatures and humidity are moderate.
How long does flor typically survive in a barrel?
Around 3–4 years, after which it naturally diminishes.
How does the winemaking process differ for PX Sherry?
PX grapes are sun-dried to concentrate sugars, fermented partially, and fortified for aging.
What distinguishes Oloroso from Amontillado?
Oloroso is oxidatively aged from the start, while Amontillado begins with biological aging and transitions to oxidative.
How is Fino different from other Sherries?
It is aged entirely under flor, preserving its pale color and tangy, fresh flavors.
What is RCGM, and how is it used in Sherry?
Rectified Concentrated Grape Must (RCGM) is used to sweeten Sherry without altering its flavor.
What are the sugar levels in PX Sherry?
Over 500 g/L residual sugar, creating intensely sweet wines.
What is the typical color of Fino and Manzanilla Sherry?
Pale lemon.
What is the color of Amontillado Sherry?
Amber to light brown.
What is the color of Oloroso Sherry?
Deep amber.
What is the color of Pedro Ximénez Sherry?
Dark brown, almost black.
What influences the color variations in Sherry?
Aging method (biological or oxidative), duration, and exposure to oxygen.
What are floor requirements to develop and stay alive?
Floor feeds on alcohol and nutrients inside the wine, and produces acetaldehyde and CO2. It needs specific alcohol, humidity and temperature to stay active.
