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~Fortified Wines (sommelier) > Spain - Jerez / Sherry > Flashcards

Spain - Jerez / Sherry Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What is a Copita?

A

The traditional glass used to serve Sherry

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2
Q

What is a Venencia?

A

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

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3
Q

In what province of Andalucia is Jerez?

A

Cadiz

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4
Q

What are the rivers of Jerez?

A

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)

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5
Q

What are the major soils of

Sherry?

A

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

Barros
(clay)
- mostly produces Oloroso styles

Arenas
(sand)
- closest to the coasts

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6
Q

What is Jerez Superior?

A

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…)

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7
Q

What is

Albariza?

A

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.

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8
Q

What is

Barros?

A

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.

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9
Q

What is

Arenas?

A

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].

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10
Q

What are the communes of

Jerez?

A

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

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11
Q

Which communes of Sherry

can be used for aging?

A

Jerez de la Frontera

El Puerto de Santa Maria

Sanlucar de Barrameda
(famous for Manzanilla)

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12
Q

What are the prevailing winds of

Sherry?

A

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.

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13
Q

What are the four “types” of Sherry?

A

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

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14
Q

What are the terms that can be added to

Medium Sherry?

A

Milk

Gold

Brown

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15
Q

What are the allowed grapes of

Sherry?

A

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)

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16
Q

What is the approved vine training method of Sherry?

A

Vara y Pulgar

(stick & thumb)

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17
Q

What is Esparto?

A

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.

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18
Q

What is the Max harvest Yield of Sherry?

A

~100 hl/ha~

~80 hl/ha~
(in Jerez Superior)

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19
Q

What is the maximum press yield for

Sherry?

A

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)

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20
Q

What is

Primera Yema?

A

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.

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21
Q

What is

Segunda Yema?

A

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

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22
Q

What is

mosto prensa?

A

The last juice pressed off of Sherry grapes.

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

- Think of this as Rebeche

23
Q

What are the two types of aging the base wines of

Sherry?

A

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.

24
Q

What is

mitad y mitad?

A

The fortifying spirit used to make Sherry.

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

25
Q

At what ABV does Flor develop?

A

15 - 15.5% ABV

==========

can survive up to:
17%

==========

temperature range for development:
60° - 70° F

26
Q

What species of yeast is Flor?

A

Saccharomyces Beticus

27
Q

What is the Max ABV

Flor can survive to?

A

17%

==========

ABV range for development:
15 - 15.5% ABV

==========

temperature range:
60° - 70° F

28
Q

What is the temperature range

required for Flor development?

A

60° - 70° F

==========

ABV range for development:
15 - 15.5% ABV

==========

can survive up to 17%

29
Q

In Sherry,

what is Sobretablas?

A

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

30
Q

What is Palma?

A

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.

31
Q

What is Palma Cortado?

A

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.

32
Q

What is Palo Cortado?

A

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.

33
Q

What is Pata de Gallina?

A

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.

34
Q

What is Raya?

A

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.

35
Q

What is Dos Rayas?

A

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.

36
Q

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

A

*2 years min aging.

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

37
Q

What is VOS?

A

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

38
Q

What is VORS?

A

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

39
Q

What is Desfangado?

A

Racking
in Sherry production

40
Q

What is

Añada?

A

This is the youngest wine to enter a Criadera.

41
Q

What is

Trasiegos?

A

The movement of wine between Criaderas.

42
Q

What is

Cabeceo?

A

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

43
Q

What are the sweeteners used in

Cabeceo for Sherry?

A

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)

44
Q

What are the

Vino de Color in Jerez?

A

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.

45
Q

What is the ABV of

Fino Sherry?

A

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~

46
Q

What is the ABV of

Amontillado Sherry?

A

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~

47
Q

What is the ABV of

Oloroso Sherry?

A

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~

48
Q

What is the ABV of

Palo Cortado Sherry?

A

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~

49
Q

What is the ABV of

Medium Sherry?

A

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~

50
Q

What is the ABV of

Dry Sherry?

A

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~

51
Q

What is the ABV of

Pale Cream Sherry?

A

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~

52
Q

What is the ABV of

Cream Sherry?

A

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~

53
Q

All ABV levels of

Jerez?

A

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~

~Fortified Wines (sommelier) (8 decks)

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