Spain: Southern Flashcards
1
Q
In what province is Jerez? What are the 3 towns for Sherry?
A
Cadiz provice
Jerez de la Frontera
El Puerto de Santa Maria
Sanlucar de Barrameda
2
Q
What is the climate like in Jerez? Influencing factors?
A
hottest region in Spain
hot dry Levante wind- blows from East
poniente: humid atlantic wind
Guadalquivir River to northwest
3
Q
List the 3 soil types in Sherry
A
Albariza- white, chalky, most prized
Barros- more clay, in valleys
Arenas- sandy soils more common in coastal areas
4
Q
types of Albariza soil
A
Antehojuelas are loose, crumbly soils, with notable porosity. These, along with lentejuelas, are coastal soils.
Lentejuelas contain more sand and limestone, and they are even more friable
Tosca cerrada soils are less chalky, though denser, albarizas- over 3/4 of Jerez vineyards incl Pago Miraflores
5
Q
Grapes authorized for Sherry production
A
Palomino (Fino, Jerez), Pedro Ximénez and Moscatel de Alejandriá
2022 regulations now allow: Beba, Cañocazo, Mantúo Castellano, Mantúo de Pilas, Perruno and Vigiriega.
6
Q
What is the soleo process?
A
also called pasificación (from the Spanish word for raisin: pasa) Sherry grapes are dried for 1-3 weeks on esparto grass mats in the sun. Usually for PX and Moscatel. Palomino oxidizes quickly and must be pressed as soon as possible
7
Q
What are the 3 stages of quality in Sherry must?
A
Primera yema - free run, usually best suited for biological aging.
Segunda yema - press wine- the must is more affected by the solids, better suited for oxidative aging
Mosto prensa - poorer quality press wine
8
Q
Sherry extraction limit
A
70 litres for each 100kg of grape may be used to produce Sherry Wine
the remainder is used for declassified wine or distillation
9
Q
What is desfangado?
A
racking- in Sherry, to clarify the juice prior to fermentation
10
Q
What are the two stages of Sherry fermentation?
A
first a short, hot tumultuous fermentation, lasting up to a week. usually in stainless steel, though some still use sherry butts, which was traditional.
second, the lenta, or slow fermentation. this can last a few weeks
11
Q
What are the two initial classifications for Sherry?
A
after fermentation, the wine is either classified as palo, or destined for biological aging. marked with a slash/ palma
gordura- destined for oxidative aging, marked with a circle
the wines are classified, then fortified to the appropriate strength.
12
Q
To what % abv are palo wines fortified?
A
15-15.5%
flor dies at 17%
13
Q
To what % abv are gordura wines fortified?
A
17-18% - a high enough level of alcohol that will not permit the growth of flor
14
Q
What styles of wine come from casks marked “palo”?
A
Fino or Manzanilla, and Amontillado
15
Q
What styles of wine come from casks marked “gordura”?
A
Olorosso- or oxidative
16
Q
What is sobretables?
A
An intermediary stage for sherries aged biologically - after initial classification, the wine will age 6-12 months before being classified for it’s final form
17
Q
What are the second classifications for sherry?
A
Palma
Palma Cortado
Palo Cortado
Raya
Dos Rayas
(for wines undergoing biological aging)
18
Q
What kind of wine is classified as Palma?
A
For sherry undergoing biological aging- this wine has a flor that has flourished, and it will likely be a Fino style
19
Q
What kind of wine is classified as Palma Cortado?
A
This is a more robust Fino, that may emerge as Amontillado
20
Q
Palo Cortado
A
The flor is still present, but the wine is too rich for Fino. The wine will be redirected toward oxidative aging, and fortified to bring the alcohol up to around 17%. This has the rich body and color of an Olorosso, but the aromatics of Fino sherry.
high glycerine at 8-10 g/l
TA 4-6 g/l
21
Q
What kind of wine is classified as Raya?
A
For sherry undergoing biological aging, the flor has died, and the wine is redirected toward oxidative aging, becoming Olorosso.
22
Q
What kind of wine is classified as Dos Rayas?
A
For sherry undergoing biological aging, the flor has died and the wine is rough and coarse. It will be blended for lower quality sherry, or become vinegar
23
Q
What is the minimum aging for sherry?
A
2 years before bottling.
24
Q
What are the three classifications of Manzanilla Sherry?
A
Manzanilla (like Fino)
Manzanilla Pasada (like Viejo)- min 7 years aging
Manzanilla Olorosa
all must come from Sanlucar de Barrameda
25
What does generoso indicate for Sherry?
Dry
26
What is cabeceo in Sherry production?
the process of small scale blending and sweetening before sale. The wines are blended and sweetened in a test tube, then the proportions are applied on a large scale
27
What sweetening agents are used in Sherry?
Dulce pasa - must of sundried Palomino
Dulce de almibar- blend of invert sugar and Fino
Mistela - must of dried Moscatel and PX
28
Name a single vineyard sherry
Valdespino: "Inocente" Fino
Valdespino: "Tio Diego" Amontillado
29
List 3 producers of Sherry
Lustau
Osbourne
Gonzalez Byass
Valdespino
30
What is the difference between vermouth and quina quina?
Vermouth requires woormwood as primary bittering agent, Quina Quina is quinine
31
Prominent French producers of Quina Quina?
Lillet, Byrrh, Bonal
32
sherry butt
or "bota," american oak 600 litre cask or 36 arrobas (an arroba is an old measure equal to 16.66 litres
these are typically filled to 500L to leave space for flor to develop
33
Jerez climate
Atlantic influence.
very mild winters, and very hot summers where temperatures frequently rise above 40ºC. The region enjoys a very high average of between 3,000 and 3,200 hours of effective sunlight.
average 22 inches rain/ year
34
why is albariza soil prized?
it retains moisture well, storing each winter's rainfall in order to nourish the vines during the dry months. the upper levels of soil bake hard under the heat of the summer, thus preventing the evapotranspiration produced by the region's high levels of sunlight.
Albariza soil is easy to work and, being very moisture retentive, facilitates an excellent distribution of the root system
35
notable pagos sherry
pagos are small areas of vineyard delimited by topographical features and possessing homogeneous soils and mesoclimate.
Macharnudo
Carrascal
Añina
Bilbaina
Miraflores
36
where can sherry aging take place?
until 2022, the final stage of aging had to take place in the sherry triangle of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda
2022 update allows producers in the other municipalities to complete production in their own municipalities- Trebujena, Lebrija, Chipiona, Rota, Chiclana and Puerto Real
37
Fino Viejo
new category of Jerez DO sherry created in 2022 for wines aged minimum 7 years
Manzanilla equivalent: Pasada
38
sherry "en rama"
wines that are not subjected to clarification or cold stabilisation processes.
(as of 2022 updates)
39
2022 sherry updates
- expanded aging area for Jerez DO to all municipalities
- added 6 new grapes
- added Fino Viejo/ Manzanilla Pasada- min 7 yrs aging
- defined "en rama" (not cold stabilized or clarified)
- fortification is NO LONGER MANDATORY
- all biologically aged wines from Sanlucar will be Manzanilla (no more fino. 10 years to phase out)
40
does Sherry have to be fortified?
not anymore! as of 2022- If the wines reach naturally the ABV required for each type (15% for finos and manzanillas, 17% for olorosos, etc.), it will not be mandatory for the bodegas to add more alcohol
41
Jerez vine training
"vara y pulgar" (stick and thumb) or jerezana: a traditional method of pruning specific to this Denomination consists of training each vine's trunk into two branches.
These are pruned on alternate years leaving one long branch, or "stick", with at least eight or buds on it, whilst the other is pruned to a shorter shoot, or "thumb", with only one or two buds on it.
The year's grapes develop on the on the longer "stick", whilst the buds on the shorter "thumb" sprout to form the following year's "stick", whilst this year's stick is then cut back to become a thumb once the grapes have been picked
42
aserpia
or "alumbra," a practice unique to Jerez- building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes. When spring arrives the aserpia channel walls are demolished and the topsoil broken up and levelled out.
43
pie de cuba
fermentation starter for sherry- a small amount of already fermenting must is sometimes added to start fermentation
44
how does flor work
after the base wine of sherry has finished fermentation and has been racked off it's lees, a film of yeast will form on the surface of the wine. it feeds on alcohol, remaining sugars, and oxygen, and creates acetaldehydes (the nutty aromatic compound). this happens best in fall and spring
Ideally, temperatures range between 16-22°C (61-68°F) [5]. This can be challenging to maintain year-round, especially in the warm climate where sherry is produced.
High humidity is crucial, with a sweet spot around 70% or even higher [1]. To promote flor growth, casks are left partially open, and traditional sherry bodegas have thick walls and high ceilings to maintain a cool and humid environment.
flor is kept alive in the solera as nutrients are re-introduced with additions from the añada, and oxygen is added while transferring wine between levels
45
añada (sherry)
olorosso sherries will either go into a solera system or an añada- a large barrel that does not undergo fractional blending. wines from the same vintage will be set aside and stored together in the añada.
these are generally used to add to the solera in a process known as trasiego, but some will market them as vintage wines
46
merma
evaporation- accounts for losses of 3 percent to 5 percent per year of the total wine stored (sherry)
47
levels in a solera
bottom is solera (name comes from suelo, spanish word for floor)
then next up is 1st criadera ("nursery") and so on
48
correr escalas
name for process of effecting the sacas and rocíos in a solera (running the scales)
49
saca
in sherry production, this is the extraction of a portion of sherry to then add to the next layer down in the solera system
50
rocío
"sprinkling" in sherry production- this is the process of topping off with wine that was extracted from the layer above
51
trasiegos
process of moving wine within the solera system
52
sherry bodega construction
Bodegas are built in strategic places where the gentle southerly and westerly winds blowing in from the Atlantic can circulate easily. These breezes (poniente) are laden with the moisture needed for the development of flor.
The rectangular shape of the bodega floor-plan adapts to a northeast-southeast axis so that moisture can get into the interior of the bodega unimpeded, yet blocking the harmful, strong, dry levante winds blowing in from the east and north-east.
in summer- the south faces of the bodega are often shaded with pergolas or trees, to block some of the extreme heat
53
bota punta
a barrel located at the end of the lowest row of casks.
this cask is more prone to airflow within the bodega, because of its location at the far end of a row of casks. This means potentially more humidity, more yeast cells, or other environmental conditions.
it might be topped off from other butts in the solera, rather than from the 1st criadera
54
which type of Palomino is most common in sherry?
Palomino Fino
low acid
oxidizes quickly
55
sherry aging
All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
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
56
Olorosso sherry
sherry that has been aged oxidatively, and classified that way initially due to it's structure
made from Palomino, fortified to 17%, can get up to 22% with aging
very high glycerine content (8-10 g/l) which gives it a full and smooth mouthfeel (feels sweeter than a fino, i.e.)
4-6 g/l TA
57
Manzanilla
Manzanilla is a dry white wine made from palomino grapes and aged under a layer of yeasts know as veil de flor. It is produced exclusively in the bodegas of Sanlúcar de Barrameda
made from Palomino. fortified to 15%, can get to 19% with age
glycerine content around 2g/l- much lighter on palate
3-5g/l TA
58
Fino sherry
Fino is a dry white wine made from palomino grapes, which, as is the case with Manzanilla, is aged under a layer of yeasts which make up the veil of flor. It is stored and aged in American oak butts using the traditional solera y criaderas system
made from Palomino, fortified to 15%. can get to 18% with aging
glycerine less than 2 g/l- lighter on palate
3-5g/l TA
59
Amontillado
Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. generally around 40 g/l RS
made from palomino
16-22% alcohol, depending on age
glycerine 3-5 g/l : weightier than fino and manzanilla, lighter than olorosso
TA 4-6 g/L
60
Pale Cream Sherry
Pale Cream is a vino generoso de licor produced from biologically aged wine (Fino or Manzanilla) to which concentrated rectified must is added in order to create a touch of sweetness to mitigate the original dry sensation of the wine.
45 - 115 g/l sugar
61
"medium" sherry
can refer to a range of styles
5 - 45 grams per litre it is known as “Medium Dry”,
45 - 115 grams per litre is known as “Medium Sweet”
62
Cream sherry
blend of Oloroso (in what is known as cabeceo) with an amount of Pedro Ximénez, hence it being commonly known as Sweet Oloroso.
115-140 g/l sugar
63
Moscatel sherry
made from sun dried Moscatel grapes
15-22% alcohol
over 160 g/l RS
64
Pedro Ximenez Sherry
made from sun dried PX grapes
15-22% alcohol
over 212 g/l RS
65
Condado de Huelva DO
Andalucia, on Atlantic coast
- Blanco rec: Zalema, auth: Palomino Fino, Listán B, Pedro Ximénez, Garrido Fino, Moscatel de Alejandría, Colombard, Sauvignon Blanc and Chardonnay
- Blanco Joven: fermentation temp. can't exceed 20°C
- Tinto: Syrah, Tempranillo, Cabernet Sauvignon, Cabernet Franc and Merlot
Blanco Tradicional: traditional fermentation
+ fortified
soils: chalky sand, best on Albariza
66
Granada DO
Andalucia, promoted to DO in 2021
red, white, rose, sparkling
lots of varieties
67
Montilla-Moriles DO
Andalucia- the higher altitude and more extreme climate here result in stronger musts, which historically allowed it to be shipped without fortification.
fortified AND unfortified Vino Generoso (sherry style)
sweet fortified
Recommended: Pedro Ximénez (planted in approximately 75% of the DO vineyards)
Authorized: Layren (Airén), Baladí (Verdejo), Moscatel, Torrontés
Vino Dulce Natural (fortified)
Pedro Ximénez: min. 272 g/l residual sugar
Moscatel: min. 160 g/l residual sugar
68
List the DOs of Andalucia
Condado de Huelva
Granada
Jerez-Xeres-Sherry
Manzanilla Sanlucar de Barrameda
Montilla Moriles
Malaga
Sierras de Malaga
69
What body of water separates southern Spain from Morocco?
Straight of Gibraltar
70
Around which latitude are the Canary Islands?
28 degrees N- most tropical of Europe's wine regions. around 70 miles from the coast of Morocco
71
What is the altitude of most vineyards on the Canary Islands?
The islands are warm and humid, so the altitude of the stone-terrace vineyards is vital and for the majority, it ranges from 500 to 1500 meters (1640-3280ft)
72
Canary Islands- main soil type?
Volcanic- several active volcanoes
73
List the Canary Islands
Tenerife DO - largest, has 5 sub DO
Lanzarote DO
La Palma DO
La Gomera DO
El Hierro DO
Gran Canaria DO
Fuerteventura - does not have it's own DO, covered by overarching Islas Canarias DO
74
Important grapes of the Canary Islands?
Listan Blanco (Palomino)*
Malvasia (di Lipari)
Marmajuelo
Listan Negro
Listan Prieto
Negramoll
75
What styles of wine are made in the Canary Islands?
long tradition of sweet wines, but also red, white, rose, sparkling
76
Describe the geography of Tenerife
the largest of the Canary Islands
Mount Teide, Spain's tallest peak (3,718 meters) is an active volcano at the center, forms a sort of rain shadow on the southern part of the island- humidity is trapped on the north side. This allows for higher elevation plantings on the slopes.
vineyard holdings are in small parcels (suertes)
77
List the DOs on Tenerife
North: Tacoronte-Acentejo, Valle de la Orotava,Ycoden-Daute-Isora
South: Abona and Valle de Güímar
78
Where are Europe's highest elevation vineyards?
Abona DO, on Tenerife - more than 1600 meters in elevation.
79
What is the unique vine training method on Tenerife called?
Cordón Trenzado is a unique vine training system found DO Valle de la Orotava and DO Tacoronte-Acentejo on the island of Tenerife in the Canary Islands.
The system grew out of the farmer’s need to cultivate additional crops within limited space.
Vines are situated approximately 2-2.5 ft/0.6-0.8 m off the ground and are literally braided as they grow. As a result, the cordons may be moved to the side to accommodate alternative crops (such as potatoes).
Trailing canes generally grow to upwards of 49 ft/15 m, but some have been found that top 82 ft/25 m
80
Tenerife important grapes?
Listan Blanco (Palomino) - in the south
Listan Negro
Negramoll
81
Describe the soil and landscape on Lanzarote
soil is called ceniza - it is a sandy substance derived from the ash and lava of a six-year eruption from the 1730s
82
How do the vintners on Lanzarote make the harsh environment suitable for grapes?
vines are platned in hoyos - pits deep enough to penetrate a layer of subsoil that can carry sufficient moisture for the plants. The hoyos are quite wide, measuring as large as 10 meters in diameter to 5 meters in depth, and each hoyo houses just one or two vines. The shallow basins also help shelter the vines from fiercely hot and humid winds from the west that would shrivel their berries and coat them in the ash. To amplify protection, each hoyo is outlined by a semi-circular cairn.
zanjas - are similar, grape rows in trenches
83
albariza
chalky soil of Andalucia
84
Condado do Huelva DO - fortified styles
Condado Pálido: Generoso style produced in a solera, biological aging
Condado Viejo: Generoso style produced in a solera, oxidative aging
Vino Generoso de Licor: Generoso style produced in solera, may be released as "pale dry", "cream", "pale cream", and "medium"
predominantly from white grape Zalema
85
where and when did Phylloxera enter Spain?
Malaga, in Andaluca in 1876
86
esparto
grass mat used to dry grapes
Malaga- the traditional sweet wines are soleo style
87
arrope
in Malaga, term for syrupy, boiled down must
88
pantomima
term used in Malaga, for wines made with even more concentrated arrope (syrupy, boiled down must)
89
vino borracho
term used in Malaga. “drunk wine,” a fortifying agent consisting of both wine and spirit.
90
Malaga - un-fortified sweet wines produced from overripe grapes?
Vino de Uvas Sobremaduradas (not fortified)
late harvest
91
Malaga soleo wines
grapes dried in the sun on grass mats (espartos)
un fortified: vino de uvas pasificadas dulce (sweet, raisin grape wine)
fortified: vino de licor
may be dry or sweet
92
Malaga: vino naturalmente dulce
comes from overripe Pedro Ximénez or the Moscatels and is NOT fortified
93
Malaga sweet Vino de Licor
Dulce Vino de Licor includes the following categories:
Vino Maestro: fresh grapes, fortified before fermentation starts
Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight
Vino Tierno: "sunned" grapes, fortified after fermentation starts, 350 g/l min. must weight (after "soleo" drying process
94
Malaga grapes
Recommended: Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco)
Authorized: Max 30% Lairén, Doradilla, Romé (Romé is the only red grape authorized.)
95
Sierras de Malaga DO
Blanco, Rosado, Tinto, Sobremaduradas
dry wines max 12g/l RS
Sobremaduradas min 45 g/l
blanco: Chardonnay, Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco), Sauvignon Blanc, Macabeo
tinto: Romé, Cabernet Sauvignon, Merlot, Syrah, Tempranillo
96
list the Balearic Islands
Ibiza, Formentera, Mallorca, Menorca
off the coast of Valencia, in the western Mediterranean- close to Catalonia in identity
97
DOs on Mallorca
in the Balearic Islands
Binissalem DO
Pla i Llevant DO
98
Binissalem DO
on Mallorca, in Balearic Islands. blanco, rosado, tinto, espumoso
vineyards are confined to the center of the island, northeast of the capital, Palma de Mallorca. The Serra de Tramuntana range shields Binissalem’s vines from cold northerly winds
blanco: min 50% Moll or 50% Moscatel (either de Grano Menudo or de Alejandría). Moll’s naturally low acidity similarly mandates the contributions of other grapes.
tinto: min 30% Manto Negro
DO est 1991
more heavily planted than Pla i Llevant
99
Pla i Llevant
on Mallorca, in Balearic Islands. larger area but less planted than Binissalem DO. very fla, pla = plain
French grapes, such as Merlot, Cabernet Sauvignon, and Chardonnay, dominate the appellation, though Moll, Manto Negro, Callet, and the red native Fogoneu are also authorized.
100
Malvasia varieties on Canary Islands
Malvasia (Malvasia di Lipari)
Malvasía Rosada (pink skinned)
Malvasía Volcánica (or Malvasía de Lanzarote, Marmajuelo x Malvasia di Lipari)
101
Who introduced viticulture to Andalucia? When?
Phoenicians, from 1100- 800 BCE
102
what is sack?
a pre-cursor to Sherry. likely an inexpensive imitation of the dried-grape wines that had reemerged in Italy and Greece in the Middle Ages (such as Tuscan vin santo). While the Italian and Greek examples were highly prized and incredibly expensive, the Spanish diluted the market and likely the wines themselves, blending raisinated grapes with fresh must to yield a poorer-quality product
103
Who brought viticulture to the Canary Islands?
French explorer Jean de Béthencourt claimed it for Castile in 1400s, "conquered" local people in 1496
104
Extremadura mountains
SW Spain
It is separated from Andalucia in the south by the Sierra Morena mountains, and from the central plateau and Castile by the Sierra de Gata range.
105
Extremadura river
Ribera del Guadiana - also the name of the sole DO here
Alentejo is to the west
106
Ribera del Guadiana DO
Extremadura, SW Spain
Subzones: Tierra de Barros (largest), Ribera Alta, Ribera Baja, Montánchez, Matanegra, Cañamero
blanco, rosado, tinto
Blanco: Alarije, Borba, Cayetana Blanca, Cigüente, Pardina, Viura, Chardonnay, Montúa (Chelva), Eva (Beba de los Santos), Malvar, Moscatel de Alejandría, Moscatel de grano menudo, Parellada, Perruno, Sauvignon Blanc, Verdejo, Pedro Ximénez
Tinto: Bobal, Cabernet Sauvignon, Garnacha Tinta, Graciano, Garnacha Tintorera, Jaen, Mazuela, Merlot, Monastrell, Pinot Noir, Petit Verdot, Tempranillo, Syrah
climate more mild near coast- Atlantic and Mediterranean influence. continental inland- hot summers.
107
cork tree?
Quercus suber
108
IGP for unfortified table wine Jerez
IGP Cadiz
109
types of Bodegas in Sherry
Bodegas de la Zona de Producción (production bodegas)
Bodegas de Crianza y Almacenado (aging and storing bodegas)
Bodegas de Crianza y Expedición (aging and shipping bodegas)
110
what are vinos de pasto?
unfortified white table wines from Andalucia. must originate from albariza soils, be composed mostly of Palomino grapes, and follow traditional winemaking practices, such as fermentation in cask. they undergo a brief period of biological aging in used Sherry casks
