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Advance Sommelier > Spain-Andalucia > Flashcards

Spain-Andalucia Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

DO zones Of Andalucia

A 
Montilla Morilles 
Malaga 
Jerez-Xeres-Sherry 
Condado de Huelva 
Sierra de Malaga 
Manzanilla sanlucar de barrameda

Total 6 DO

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2
Q

When was Sherry DO formed

A

1933

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3
Q

Golden triangle

A

Jerez de la fonterra
Sanlucar de barrameda
Puerto de Santa Maria

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4
Q

Soil of sherry

A

Albariza in best sites
Barros low lying
Sand found in coastal area for moscatel

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5
Q

Grape used for sherry

A

Palomino
PX
Moscatel

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6
Q

Malaga Age category

A 
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 )
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7
Q

Table wine of Malaga

A

Sierra de Malaga

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8
Q

Major grape variety for Malaga

A

Moscatel and PX

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9
Q

Pontete wind

A

Cool Atlantic wind which helps in development of flor

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10
Q

Levante

A

Hot wind from east which helps to mature the grapes during growing season

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11
Q

Uniqueness of albariza soil

A

Soil helps to retain the water during Rainfall and same can be utilised by vine roots in hot summer

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12
Q

Jerez superior

A

Area covered by albariza soil and a sub region between Sanlucar de barrameda and Guadalete river

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13
Q

Top Pagos of sherry region

A

Macharnudo
Anina
Carrascal

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14
Q

Largest Pago in Jerez

A

Macharnudo at 2000 acres

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15
Q

How is sherry vine trained

A

Vara y pulgar

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16
Q

Yield for sherry in Jerez superior and else where

A

Jerez de superior -80hl/ha

Rest region -100hl/ha

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17
Q

Soleo

A

Grapes are dried under sun on esparto mats prior to pressing

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18
Q

How long is Palomino goes through soleo process

A

Less than 24 hours

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19
Q

How long does PX and Moscatel grapes goes under soleo

A

1-3 weeks

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20
Q

What is Pisadores and Zapatos de pisar

A

Pisadores -labourers

Zapatos de pisar- Cow hide boots with angled nailed on the soles

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21
Q

3 stages of must after pressing in sherry

A 
Prima yema ( for fino and amontillado)
Segunda yema ( for oloroso)
Mosto Prensa ( for distillation )
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22
Q

What is the traditional and modern way of doing acidification in must of sherry making

A

Modern - Tartaric

Traditional - gypsum

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23
Q

How is traditional style of sherry fermented

A

Sherry cask ( American oak of 600 ltr)

24
Q

How is modern style sherry fermented

A

Stainless steel tank under controlled temperature

25
Q

What are two stages of fermentation in sherry making

A

First stage -Tumultous fermentation ( hot fermentation for one week )
Second stage - Lenta fermentation ( cold fermentation)

26
Q

What is the % of alcohol after the fermentation in sherry

A

11-12.5%

27
Q

After the fermentation of sherry how it is classified

A

Palo ( biological agieng)- Vertical slash

Gordura (Oxidative agieng)- marked with a circle

28
Q

Till what percentage is Palo ( biological agieng ) wine fortified

A

15.5%

29
Q

Till what percentage is Gordura ( oxidative agieng ) wine fortified

A

Till 17-18%

30
Q

What style of wine will you get from Palo and gordura

A

Palo - fino and amontillado

Gordura- oloroso

31
Q

Mitad y mitad

A

Mixture of grape spirit and old sherry

32
Q

What is the main function of flor

A

Helps to metabolise glycerin, VA and alcohol In wine

33
Q

Technical name for flor

A

Sacchromyces beticus/ montuliensis/ rouxxi/ Cheresiensis

34
Q

Condition required to develop flor

A

Pontete wind
Temp 15-30 deg celcius
Absence of fermentable sugar
Alc -15.5%

35
Q

Post second classification sherry is aged for min of how many year

A

Previously 3 year

After 2010 -2 year

36
Q

Post second classification sherry is classified into how many types and name them

A 
5 
Palma 
Palma cortado 
Palo cortado 
Raya 
Dos Rayas
37
Q

Palma (Y)

A

Fine delicate sherry
Flor is flourished
Fino style

38
Q

Palma cortado

A

Robust fino may emerge as amontillado

39
Q

Palo cortado post second classification

A

Presence of flor but richness in wine leads to oxidative agieng and fortified till 17% to destroy flor

40
Q

Raya /

A

Flor is died completely and fortified to 17-18%

41
Q

Dos rayas //

A

Flor disappeared used for sweetening or low quality sherry or sherry vinegar

42
Q

What is the term used for movement of wines in solera

A

Trasiegos

43
Q

Generoso style of sherry

A 
Fino sherry 
Fino amontillado 
Amontillado 
Oloroso 
Palo cortado 
Manzanilla fina 
Manzanilla pasada ( fino amontillado )
Manzanilla oloroso
44
Q

Cabeceo

A

Final blend made by team of expert ( blend of solera and sweet end sherry )

45
Q

Different types of sweetening agent used

A 
PX 
Dulce pasta 
Dulce de almibar 
Mistela 
Vino de color
46
Q

Dulce pasta

A

Sunned palomino

47
Q

Dulce de almibar

A

Fino + Sugar

48
Q

Mistella In sherry

A

Sunned palomino

49
Q

Vino de color

A

Produced by boiling must to 1/3 ( sancchio) and 1/5 ( Arrope)

50
Q

Generoso liquor style sherry

A

Pale cream
Medium cream
Cream

51
Q

Which sherry can be labelled as golden , Brown or milk

A

Medium sherry

52
Q

Almacenista style empowered by

A

Lustau

53
Q

How does almacinesta style works

A

Buys grape from growers and then sold to shipper

54
Q

In which year was aged category of sherry was established

A

2000

55
Q

What are two style of aged sherry and explain them

A

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

56
Q

Which glass is used to serve sherry

A

Copita

57
Q

Sherry producers

A 
Barbaditto 
Duff Gordon 
Lustau
Hidalgo 
Osborne 
Sandemans 
Valdespine 
Domecq 
Gonzales Byass

Advance Sommelier (40 decks)

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