SPAIN - Sherry

Question 1

What is the main region in Spain known for Sherry production?

Answer 1

Andalusia

Question 2

What is the Sherry Triangle

Answer 2

• Jerez de la Frontera,
• Sanlúcar de Barrameda
• El Puerto de Santa María.

All surround the town of Jerez

Question 3

Which grape is considered the backbone of Sherry?

Answer 3

Palomino

Question 4

What significant event occurred in 1933 regarding Sherry?

Answer 4

Formation of Consejo Regulador

This marked the first region to be a protected appellation.

Question 5

What is the main cliamte of these Sherry regions?

Answer 5

Mediterranean - warmest in Spain

Question 6

What are the 2 prevailing winds in Jerez?

Answer 6

levante: hot & dry wind from the Mediterranean blowing SE
poniente: cool & humid wind from the Atlantic blowing W

Question 7

What is the most important soil in Sherry production?

Answer 7

Albariza - white, chalk & calcareous soil

hi-water retention + harden under the sun, locking moisture

Question 8

Summarise Sherry Production

Answer 8

1. Base wine is fermented
2. 1st Classification
   * oxidative aging?
   * biological aging
3. Fortification
   3.5 Sobretablas period (2nd classification)
4. Maturation in Solera

Question 9

What is the alc. of the base wine for Sherry production?

Answer 9

11-12.5%

Question 10

What are the 2 aging style for Sherry?

Answer 10

• Biological aging: aged with flor -> protected from oxi -> fresh, pale & briny flavors
• Oxidative aging: aged without flor -> in partially filled barrels -> darker & nuttier

Question 11

What are the fortification requirement for Sherry?

Answer 11

• Bio.age: fortified to 15-15.5%
• Oxi.age: fortified to 17-18%

Question 12

What is Sobretablas

Answer 12

a 2nd classification for biologically aged sherry after 6 months period

Question 13

What are the categories of the 2nd classification of Sherry?

Answer 13

• Palma: fine & delicate with flourishing flor –> Fino
• Palma Cortada: a more robust Fino -> Amontillado
• Paolo Cortado: flourishing flor of Fino but with Amontillado richness –> fortified to 17%
• Rayas: promising start but flor dies –> oxi.age –> Oloroso
• Dos Rayas: flor disappeared, rough and coarse character –> low-tier Sherry or Sherry vinegar

Question 14

Summarise the Solera system

Answer 14

Min. aging in solera for new Sherry in 2 years.
When ready for bottling:
1. Wine is drawn from the oldest layer (solera)
2. It is then topped with the second oldest (1st criadera)
3. Then 1st criadera is topped with 2nd and so on until the youngest criadera is topped with the wines from sobretablas

Question 15

What is the most delicate Sherry style?

Answer 15

Fino Sherry
sub category:
* Manzanilla: Fino aged in Sanlúcar de Barrameda (thicker flor layer)
* En Rama: unfiltered - hazier & complex

also called generoso

Question 16

What are other dry Sherry style?

Answer 16

• Amontillado: both oxi. & bio. age -> richer Fino
• Oloroso: only oxi. age -> nutty & concentrated
• Palo Cortado: not defined by aging process -> Fino with Amontillado richness

Question 17

List the sweetened Sherry styles

Answer 17

• Pale Cream: sweetened Fino/Mazanilla
• Medium: sweetened Amontillado
• Cream: sweetened Oloroso

Question 18

What are the naturally sweet Sherry?

Answer 18

• Pedro Ximénez (PX): from Montilla-Moriles, loaded with dried fruits, liquorice & coffee
• Moscatel: more dried citrus peels

Question 19

What is VORS in Sherry?

Answer 19

Sherry from a solera of min. avg.30 years old

Vinum Optimum Rare Sinagtum or Very Old Rare Sherry

Question 20

What VOS in Sherry?

Answer 20

Sherry from a solera of min. avg.20 years old

Vinum Optimum Signatum or Very Old Sherry

Question 21

What is capataz in Sherry production?

Answer 21

Cellar master who tastes the base wine for classification