WINEMAKING | SHERRY Flashcards
What is the name of the soil associated with Jerez and Sherry? What makes them distinctive?
Albariza
High chalk content - very good at holding water
What is the climate in Jerez?
Hot Mediterranean climate
Cooler by the coast
What are the three grape varieties permitted in Jerez?
palomino (dry)
Pedro Ximenez (sweet)
muscat of Alexandria (sweet)
Temperature for fermentation of Sherry base wine?
20 to 25 degrees
What is First Classification of dry styles?
During the autumn the wines are classified into two groups:
- those sent for oxidative ageing (darker, richer heavier wines)
- fortified to 15-15.5% (ideal for flor)
- those sent for biological ageing (lighter paler wines with more finesse)
- fortified to 17% (kills flor)
What are the criteria for First Classification of dry styles?
It will vary according to producer - as they need certain volumes to meet sales demands and classify with this in mind.
general rule:
Wines made from grapes grown in the cooler coastal vineyards and/or fermented at lower temperatures = biological ageing
Wines made from grapes grown in the warmer inland vineyards and/or fermented at higher temperatures = oxidative ageing
Abv for fortifing?
96% abv neutral spirit
Stage after fortifing Sherry known as?
Sobretabla
Wines are set aside for a few months and then added to the solera system
What is done to the grapes of sweet sherry styles?
Sun dried to concentrate sugar levels (increase the must weight) and develop flavours of raisins
What percent is sweet sherry fortified to?
17%
So sweet that the yeast struggles to ferment sugars. Once fermentation has stopped the must is fortified to 17%
How is Sherry aged?
In 600-litre oak barrels called butts
oak - allows oxygen to reach the wine
Only five-sixths full - to encourage oxygen contact
old (no flavour)
Cool cellars (thick, white walls, high ceilings, damp soil floors)
Describe the solera system
groups of butts which hold wines of different ages
These levels are called criaderas
Maturation process involves moving wine between them over time to achieve a blend of younger and older wines
Describe the style of Fino and Manzanilla sherry
Only biological ageing
Pale lemon
Citrus, almonds and herbs, bready notes
should be drunk fresh
En rama
Wines that have undergone minimal fining and filtering
Describe the style of oloroso sherry
Only oxidative ageing
brown
full-bodied, toffee, leather, spice and walnut
Describe the style of Amontillado sherry
Biological ageing, refortified to 17%, followed by oxidative ageing
Amber or brown
Less full-bodied than oloroso and combine yeast derived aromas with oxidative aromas
Describe the style of Palo Cortado sherry
rare
Aroma character of Amontillado, body and richness of oloroso
Describe the style of PX sherry
Deep brown, lusciously sweet (500g/l residual sugar)
Dried fruit, coffee and liquorice
Describe the style of muscat
Like PX but retain a varietal dried citrus peel character
Describe the style of Pale Cream Sherry
Short period of biological ageing prior to sweetening (RCGM)
Similar to Fino appearance with a pronounced flor character
Describe the style of medium cream sherry
biological and oxidative ageing
Balance toffee leather and walnut with dried fruit
Describe the style of cream sherry
only oxidative characters
Balance toffee leather and walnut with dried fruit
Describe the process of making a PX wine
sun dried PX grapes
destem and crush
press
partial fermentation
fortification to 17% abv
oxidative ageing in solera system
Describe the process of making an oloroso sherry
Palomino grapes
destem and crush
press
alcoholic fermentation
dry white wine
first classification
Fortification to 17%
sobretabla
oxidative ageing in the solera system
Describe the process of making a Amontillado sherry
Palomino grapes
destem and crush
press
alcoholic fermentation
dry white wine
first classification
fortification to 15%
sobretabla
biological ageing in the solera system
refortification to 17%
oxidative ageing in the solera system
Describe the process of making a fino/manzanilla sherry
Palomino grapes
destem and crush
press
alcoholic fermentation
dry white wine
first classification
fortification to 15%
sobretabla
biological ageing in the solera system
