Spain - Andalucia/Extramadura

Question 1

What is the sole DO of Extremadura

Answer 1

Ribera del Guadiana DO

Question 2

What are the main soils of Jerez?

Answer 2

albariza (limestone), barros (clay), arenas (sand)

Question 3

What is the Jerez pruning system?

Answer 3

vara y pulgar (“stick and thumb”) - vine is pruned with two main branches, one of which fruits in a vintage while the other rests

Question 4

When was Jerez-Xérès-Sherry DO established?

Answer 4

1933 - very early

Question 5

What is the hottest wine region of Spain?

Answer 5

Jerez

Question 6

What are the three towns in which Sherry may be matured, and shipped from?

Answer 6

Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda

Question 7

What are the two sherry DOs?

Answer 7

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda

Question 8

Manzanilla must be made in which town?

Answer 8

Sanlúcar de Barrameda

Question 9

What are the two opposing wind that affect Jerez?

Answer 9

levante (from the east) and ponente (moist, mild from the West)

Question 10

Which grape grows well in the “arena” soils?

Answer 10

Moscatel

Question 11

What is the largest Pago, or vineyard, of Jerez?

Answer 11

Macharnudo - 2000 acres

Question 12

What is the soleo process?

Answer 12

a period of one to three weeks in which grape bunches are dried in the sun on esparto grass mats prior to pressing

Question 13

Which grape varieties are likely to undergo soleo?

Answer 13

Moscatel and Pedro Ximenez

Question 14

Synonyms for and sub varieties of Palomino

Answer 14

Listan; Palomino Fino and Palomino de Jerez

Question 15

Maximum press yields for Sherry

Answer 15

72.5 liters of juice may be pressed from 100 kg of grapes

Question 16

VOS and VORS in Sherry

Answer 16

VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age

Question 17

Sherry minimum solera aging

Answer 17

All wines must be aged in solera for a min. 2 years prior to release

Question 18

Maximum/min alcohol for Fino Sherry:

Answer 18

Fino: 15-17% (the process of biological aging may reduce

Question 19

Maximum/min alcohol for Amontillado Sherry:

Answer 19

Amontillado: 16-22%

Question 20

Maximum/min alcohol for Oloroso and Palo Cortado Sherry:

Answer 20

Oloroso and Palo Cortado: 17-22%

Question 21

Maximum/min alcohol for Medium/Dry Sherry:

Answer 21

Medium/Dry: 15-22%

Question 22

Maximum/min alcohol for Pale Cream/Cream: Sherry:

Answer 22

Pale Cream/Cream: 15.5-22%