Spain - Jerez / Sherry

Question 1

What is a Copita?

Answer 1

The traditional glass used to serve Sherry

Question 2

What is a Venencia?

Answer 2

The long stemmed dohicky with a metal cup on the end used to barrel taste Sherry.

Question 3

In what province of Andalucia is Jerez?

Answer 3

Cadiz

Question 4

What are the rivers of Jerez?

Answer 4

Guadalquivir River
- in the north (flowing south)
- lets out into the Atlantic past Sanlucar del Barrameda* near *Chipiona

Guadalete River
- in the east (flowing west)
- lets out into the Atlantic inbetween El Puerto de Santa Maria* (north of the river) and *Puerto Real (south of the river)

Question 5

What are the major soils of

Sherry?

Answer 5

Albariza
* (chalk rich, pourous limestone)
- most desirable-
- mainly Palomino Fino-*

Barros
* (clay)
- mostly Oloroso-*

*Arenas**
* (sand - closest to the coasts)

Question 6

What is Jerez Superior?

Answer 6

The region of Jerez between:

Sanlucar del Barrameda
&
the Guadalete River

Pretty much:
Sanlucar del Barrameda
El Puerto de Santa Maria
Jerez de la Frontera

80% of the region’s vines are planted here

~80 hl/ha~
(as opposed to 100 everywhere else…)

Question 7

What is

Albariza?

Answer 7

A pourous, chalk rich limestone soil of Sherry

This is the most desired soil.

One main reason is that it absorbs water and the heat will bake the top layer into a crust that will hold the moisture underneath.

This soils is most prized for Fino styles.

Question 8

What is

Barros?

Answer 8

The clay based soil of Sherry.

This type of soil is best suited towards Oloroso wines.

• Very difficult to work.
• More fertile soil, so it produces more grapes but of lower quality.
• Many of these less desirable plots of Barros were planting during periods of expansion. As demand for Sherry is falling, some of these plantings are being torn up.

Question 9

What is

Arenas?

Answer 9

The sandy soil of Sherry.

The sandy soils are those typically closest to the coasts.

• Approximately 10% chalk, but very little to no limestone
• Don’t hold water well, so they are not suited for Palomino cultivation.
• Most desired soil for Moscatel grape.
• Chipiona is the best commune for this soil and [by extension] for Moscatel.
• Also prevalant in Rota*, and *Puerto Real [the coastal areas].

Question 10

What are the communes of

Jerez?

Answer 10

• JC-LS-*CREPT**
• (Junior College Losers CREPT)*

Jerez de la Frontera*

Chiclana de la Frontera

• *Lebrija**
• (in Sevilla)*

Sanlúcar de Barrameda*

• *Chipiona**
• (great Moscatel region)
• arenas soil -*

Rota

El Puerto de Santa María*

Puerto Real

Trebujena

*Sherry can be aged here

Question 11

Which communes of Sherry

can be used for aging?

Answer 11

Jerez de la Frontera

El Puerto de Santa Maria

• *Sanlucar de Barrameda**
• (famous for Manzanilla)*

Question 12

What are the prevailing winds of

Sherry?

Answer 12

Poniente
A Westerly wind from the atlantic.
- This is a humid wind that spreads the flor.

Llevante
This Easterly wind is very hot and dry.
- It is said to drive men mad.

Question 13

What are the four “types” of Sherry?

Answer 13

• *Vino Generoso**
• ~~ Dry in style (5 g/l Max RS)*
• Fino
• Amontillado
• Palo Cortado
• Oloroso
• *Manzanilla Vino Generoso**
• ~~ Vino Generoso made in Sanlucar de Barrameda*
• Fino
• Pasada (Amontillado style)
• Oloroso
• *Vino Dulce Natural**
• ~~ naturally sweet wine fortified after partial fermentation of “sunned” (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel*
• *Vino Generoso de Licor**
• ~~ Vino Generoso blended with Vino Dulce Natural or concentrated must*
• Dry
• Medium (Milk, Gold, Brown)
• Pale Cream
• Cream

Question 14

What are the terms that can be added to

Medium Sherry?

Answer 14

Milk

Gold

Brown

Question 15

What are the allowed grapes of

Sherry?

Answer 15

Palomino
Palomino Fino - Palomino de Jerez
(95% of all plantings)

Pedro Ximinez
(dwindling acreage)
(can be sourced from Montilla-Moriles)

• *Moscatel**
• (only allowed for varietally labeled wines)*

Question 16

What is the approved vine training method of Sherry?

Answer 16

Vara y Pulgar

(stick & thumb)

Question 17

What is Esparto?

Answer 17

These are the grass mats used in Sherry for the Soleo process of drying the grapes.

This process is most widely used for PX**, and **Moscatel grapes that will be used as sweetening agents. These are dried for a period of 1 to 3 weeks before being pressed.

Palomino is often not subjected to Soleo. If it is, it’s rarely for more than 24 hours.

Question 18

What is the Max harvest Yield of Sherry?

Answer 18

~100 hl/ha~

• *~80 hl/ha~**
• (in Jerez Superior)*

Question 19

What is the maximum press yield for

Sherry?

Answer 19

72.5L Max from 100kg of grapes

(108 L / 150 kg)

NOTE:
- for comparison the max press yield of the Cava and all the “Cremant de _____” AOPs is 100L per 150kg
(roughly 66.7L per 100kg)

Question 20

What is

Primera Yema?

Answer 20

Free Run Juice in Sherry.

About 60% of all pressed juice.

These wines will typically be used for Fino & Manzanilla.
- Especially if they were grown in Albariza soils.

• Think of this as Vin de Cuvée.

Question 21

What is

Segunda Yema?

Answer 21

Pressed Wine

This is the juice after the primera yema.

These wines will often be destined for Oloroso.

• Think of this as Vin de Taille

Question 22

What is

mosto prensa?

Answer 22

The last juice pressed off of Sherry grapes.

Lowest quality of the 3 pressings. Typically only used for distilling.

• Think of this as Rebeche

Question 23

What are the two types of aging the base wines of

Sherry?

Answer 23

• *Palo**
• (bioligical aging)*
• destined for Fino & Manzanill
• marked with a slash: /

Fortified to just above 15% ABV.
Flor will develop here.

• *Gordura**
• (oxidative)*
• destined for Oloroso
• marked with a circle: O

Fortified to 17%+ ABV.
No flor here.

Question 24

What is

mitad y mitad?

Answer 24

The fortifying spirit used to make Sherry.

It is a mix of neutral grape spirit & mature sherry.

Question 25

At what ABV does Flor develop?

Answer 25

15 - 15.5% ABV

==========

can survive up to:
17%

==========

temperature range for development:
60° - 70° F

Question 26

What species of yeast is Flor?

Answer 26

Saccharomyces Beticus

Question 27

What is the Max ABV

Flor can survive to?

Answer 27

17%

==========

ABV range for development:
15 - 15.5% ABV

==========

temperature range:
60° - 70° F

Question 28

What is the temperature range

required for Flor development?

Answer 28

60° - 70° F

==========

ABV range for development:
15 - 15.5% ABV

==========

can survive up to 17%

Question 29

In Sherry,

what is Sobretablas?

Answer 29

This is an intermediate aging period between fortification and Solera aging for Palo wines.

This aging takes place for 6 months to a year while under Flor. During this time the wines will be classified a second time depending on how they are developing.

==========

The classification is as follows:

Palma
(delicate - destined for Fino)

Palma Cortado
(fuller - will either be rich Fino or Amontillado)

Palo Cortado
(rare - fortified after Sobretablas to 17%+ ABV)
- this kills the Flor. P.C. is both Palo & Gordura

Pata de Gallina
(flor did not take effect very well - wines are richly textured)
- wines are refortified and transitioned to high quality Oloroso

Raya
(flor did not take effect very well)
- wines are refortified and transitioned to medium quality Oloroso

Dos Rayas
(terrible Flor development)
- will be used for cheap Sherry or Sherry Vinegar

Question 30

What is Palma?

Answer 30

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

==========
others are:

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado

• A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
• this kills the Flor, producing a wine that is both Palo & Gordura in character.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

Raya

• Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as a medium quality Oloroso.
• wines are refortified and transitioned to medium quality Oloroso.

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 31

What is Palma Cortado?

Answer 31

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

==========
others are:

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palo Cortado
- A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
- this kills the Flor, producing a wine that is both Palo & Gordura in character.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

Raya
- Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as a medium quality Oloroso.
- wines are refortified and transitioned to medium quality Oloroso.

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 32

What is Palo Cortado?

Answer 32

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Palo Cortado
- A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path.
- The wine will be fortified to at least 17% abv after Sobretablas, destroying the veil of flor that protects it from oxygen.
- Thus killing the Flor, producing a wine that is both Palo & Gordura in character.

==========
others are:

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

Raya
- Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as a medium quality Oloroso.
- wines are refortified and transitioned to medium quality Oloroso.

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 33

What is Pata de Gallina?

Answer 33

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

==========
others are:

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado
- A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
- this kills the Flor, producing a wine that is both Palo & Gordura in character.

Raya
- Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as a high quality Oloroso.
- wines are refortified and transitioned to high quality Oloroso

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 34

What is Raya?

Answer 34

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Raya
- Despite its initial promise, flor growth is anemic, or the protective yeast has died completely.
- The wine’s robust character is reinforced by further fortification to 17-18% abv.
- Wines are transitioned to medium quality Oloroso

==========
others are:

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado
- A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
- this kills the Flor, producing a wine that is both Palo & Gordura in character.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

Question 35

What is Dos Rayas?

Answer 35

One of the classifications of the (intermediate) Sobretablas system of re-evaluating Fino styles of Sherry to potentially re-direct their course of aging.

Dos Rayas
The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.

==========
others are:

Palma
- Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.

Palma Cortado
- A more robust Fino, which may eventually emerge as Amontillado.

Palo Cortado
- A rarity in terms of production. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
- this kills the Flor, producing a wine that is both Palo & Gordura in character.

Pata de Gallina
- Great initial promise, and the wines are richly textured, but the flor died off. Wines are refortified to 17-18% and will become high quality Oloroso.

Raya
- Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as a medium quality Oloroso.
- wines are refortified and transitioned to medium quality Oloroso.

Question 36

What is the minimum aging period before wine can be used for Sherry?

Answer 36

*2 years min aging.

NOTE:
- This was decreased from 3 years in 2010.

Question 37

What is VOS?

Answer 37

Vinum Optimum Signatum
- or-
Very Old Sherry

.

An aging definition that can be added to Sherry.

20 years min average age

NOTE:
Can only be used in:
- Amontillado
- Palo Cortado
- Oloroso
- Pedro Ximénez Vino Dulce Natural

Question 38

What is VORS?

Answer 38

Vinum Optimum Rare Signatum
- or-
Very Old Rare Sherry

.

An aging definition that can be added to Sherry.

30 years min average age

NOTE:
Can only be used in:
- Amontillado
- Palo Cortado
- Oloroso
- Pedro Ximénez Vino Dulce Natural

Question 39

What is Desfangado?

Answer 39

Racking
in Sherry production

Question 40

What is

Añada?

Answer 40

This is the youngest wine to enter a Criadera.

Question 41

What is

Trasiegos?

Answer 41

The movement of wine between Criaderas.

Question 42

What is

Cabeceo?

Answer 42

The blending and sweetening process of Sherry before bottling.

==========

Here is where they will add sweeteners:

• Dulca Pasa
• Dulce de Alimbar
• Mistela

and/or Vino de Color:

• Sancocho
• Arrope

Question 43

What are the sweeteners used in

Cabeceo for Sherry?

Answer 43

Dulce Pasa
(made from ‘Soleo’ Palomino grapes)
- most common -

Dulce de Alimbar
(made from sweetened Fino)
- very rare -

Mistela
(made from ‘Soleo’ Moscatel or PX grapes)

Question 44

What are the

Vino de Color in Jerez?

Answer 44

Sancocho
(reduced to 1/3 of its original volume)

Arrope
(reduced to 1/5 of its original volume)

==========

Note:
Arrope is reduced to 1/3 of its original volume in Malaga.
Do not confuse the two.

Question 45

What is the ABV of

Fino Sherry?

Answer 45

Fino
~15-17% ABV~

==========

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Medium — Dry
~15-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 46

What is the ABV of

Amontillado Sherry?

Answer 46

Amontillado
~16-22% ABV~

==========

Fino
~15-17% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Medium — Dry
~15-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 47

What is the ABV of

Oloroso Sherry?

Answer 47

Oloroso — Palo Cortado
~17-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Medium — Dry
~15-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 48

What is the ABV of

Palo Cortado Sherry?

Answer 48

Oloroso — Palo Cortado
~17-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Medium — Dry
~15-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 49

What is the ABV of

Medium Sherry?

Answer 49

Medium — Dry
~15-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 50

What is the ABV of

Dry Sherry?

Answer 50

Medium — Dry
~15-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~

Question 51

What is the ABV of

Pale Cream Sherry?

Answer 51

Pale Cream — Cream
~15.5-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Medium — Dry
~15-22% ABV~

Question 52

What is the ABV of

Cream Sherry?

Answer 52

Pale Cream — Cream
~15.5-22% ABV~

==========

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Medium — Dry
~15-22% ABV~

Question 53

All ABV levels of

Jerez?

Answer 53

Fino
~15-17% ABV~

Amontillado
~16-22% ABV~

Oloroso — Palo Cortado
~17-22% ABV~

Medium — Dry
~15-22% ABV~

Pale Cream — Cream
~15.5-22% ABV~