Spain-Andalucia Flashcards
DO zones Of Andalucia
Montilla Morilles Malaga Jerez-Xeres-Sherry Condado de Huelva Sierra de Malaga Manzanilla sanlucar de barrameda
Total 6 DO
When was Sherry DO formed
1933
Golden triangle
Jerez de la fonterra
Sanlucar de barrameda
Puerto de Santa Maria
Soil of sherry
Albariza in best sites
Barros low lying
Sand found in coastal area for moscatel
Grape used for sherry
Palomino
PX
Moscatel
Malaga Age category
Malaga palido ( Max 6 months in oak ) Malaga ( 6 to 24 months ) Malaga Noble (2 to 3 year) Malaga Anejo (3to 5 year) Malaga Transanejo ( min 5 year )
Table wine of Malaga
Sierra de Malaga
Major grape variety for Malaga
Moscatel and PX
Pontete wind
Cool Atlantic wind which helps in development of flor
Levante
Hot wind from east which helps to mature the grapes during growing season
Uniqueness of albariza soil
Soil helps to retain the water during Rainfall and same can be utilised by vine roots in hot summer
Jerez superior
Area covered by albariza soil and a sub region between Sanlucar de barrameda and Guadalete river
Top Pagos of sherry region
Macharnudo
Anina
Carrascal
Largest Pago in Jerez
Macharnudo at 2000 acres
How is sherry vine trained
Vara y pulgar
Yield for sherry in Jerez superior and else where
Jerez de superior -80hl/ha
Rest region -100hl/ha
Soleo
Grapes are dried under sun on esparto mats prior to pressing
How long is Palomino goes through soleo process
Less than 24 hours
How long does PX and Moscatel grapes goes under soleo
1-3 weeks
What is Pisadores and Zapatos de pisar
Pisadores -labourers
Zapatos de pisar- Cow hide boots with angled nailed on the soles
3 stages of must after pressing in sherry
Prima yema ( for fino and amontillado) Segunda yema ( for oloroso) Mosto Prensa ( for distillation )
What is the traditional and modern way of doing acidification in must of sherry making
Modern - Tartaric
Traditional - gypsum
How is traditional style of sherry fermented
Sherry cask ( American oak of 600 ltr)
How is modern style sherry fermented
Stainless steel tank under controlled temperature
What are two stages of fermentation in sherry making
First stage -Tumultous fermentation ( hot fermentation for one week )
Second stage - Lenta fermentation ( cold fermentation)
What is the % of alcohol after the fermentation in sherry
11-12.5%
After the fermentation of sherry how it is classified
Palo ( biological agieng)- Vertical slash
Gordura (Oxidative agieng)- marked with a circle
Till what percentage is Palo ( biological agieng ) wine fortified
15.5%
Till what percentage is Gordura ( oxidative agieng ) wine fortified
Till 17-18%
What style of wine will you get from Palo and gordura
Palo - fino and amontillado
Gordura- oloroso
Mitad y mitad
Mixture of grape spirit and old sherry
What is the main function of flor
Helps to metabolise glycerin, VA and alcohol In wine
Technical name for flor
Sacchromyces beticus/ montuliensis/ rouxxi/ Cheresiensis
Condition required to develop flor
Pontete wind
Temp 15-30 deg celcius
Absence of fermentable sugar
Alc -15.5%
Post second classification sherry is aged for min of how many year
Previously 3 year
After 2010 -2 year
Post second classification sherry is classified into how many types and name them
5 Palma Palma cortado Palo cortado Raya Dos Rayas
Palma (Y)
Fine delicate sherry
Flor is flourished
Fino style
Palma cortado
Robust fino may emerge as amontillado
Palo cortado post second classification
Presence of flor but richness in wine leads to oxidative agieng and fortified till 17% to destroy flor
Raya /
Flor is died completely and fortified to 17-18%
Dos rayas //
Flor disappeared used for sweetening or low quality sherry or sherry vinegar
What is the term used for movement of wines in solera
Trasiegos
Generoso style of sherry
Fino sherry Fino amontillado Amontillado Oloroso Palo cortado Manzanilla fina Manzanilla pasada ( fino amontillado ) Manzanilla oloroso
Cabeceo
Final blend made by team of expert ( blend of solera and sweet end sherry )
Different types of sweetening agent used
PX Dulce pasta Dulce de almibar Mistela Vino de color
Dulce pasta
Sunned palomino
Dulce de almibar
Fino + Sugar
Mistella In sherry
Sunned palomino
Vino de color
Produced by boiling must to 1/3 ( sancchio) and 1/5 ( Arrope)
Generoso liquor style sherry
Pale cream
Medium cream
Cream
Which sherry can be labelled as golden , Brown or milk
Medium sherry
Almacenista style empowered by
Lustau
How does almacinesta style works
Buys grape from growers and then sold to shipper
In which year was aged category of sherry was established
2000
What are two style of aged sherry and explain them
VOS ( very old sherry )- Average age of over 20YO
VORS- average age of 30YO
For every litre drawn 20 Ltr and 30 ltr must remain in VOS and VORS
Which glass is used to serve sherry
Copita
Sherry producers
Barbaditto Duff Gordon Lustau Hidalgo Osborne Sandemans Valdespine Domecq Gonzales Byass
