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WSET EXAM PREP > WINEMAKING | SHERRY > Flashcards

WINEMAKING | SHERRY Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

What is the name of the soil associated with Jerez and Sherry? What makes them distinctive?

A

Albariza

High chalk content - very good at holding water

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2
Q

What is the climate in Jerez?

A

Hot Mediterranean climate

Cooler by the coast

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3
Q

What are the three grape varieties permitted in Jerez?

A

palomino (dry)

Pedro Ximenez (sweet)

muscat of Alexandria (sweet)

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4
Q

Temperature for fermentation of Sherry base wine?

A

20 to 25 degrees

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5
Q

What is First Classification of dry styles?

A

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)
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6
Q

What are the criteria for First Classification of dry styles?

A

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

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7
Q

Abv for fortifing?

A

96% abv neutral spirit

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8
Q

Stage after fortifing Sherry known as?

A

Sobretabla

Wines are set aside for a few months and then added to the solera system

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9
Q

What is done to the grapes of sweet sherry styles?

A

Sun dried to concentrate sugar levels (increase the must weight) and develop flavours of raisins

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10
Q

What percent is sweet sherry fortified to?

A

17%

So sweet that the yeast struggles to ferment sugars. Once fermentation has stopped the must is fortified to 17%

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11
Q

How is Sherry aged?

A

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)

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12
Q

Describe the solera system

A

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

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13
Q

Describe the style of Fino and Manzanilla sherry

A

Only biological ageing

Pale lemon

Citrus, almonds and herbs, bready notes

should be drunk fresh

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14
Q

En rama

A

Wines that have undergone minimal fining and filtering

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15
Q

Describe the style of oloroso sherry

A

Only oxidative ageing

brown

full-bodied, toffee, leather, spice and walnut

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16
Q

Describe the style of Amontillado sherry

A

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

17
Q

Describe the style of Palo Cortado sherry

A

rare

Aroma character of Amontillado, body and richness of oloroso

18
Q

Describe the style of PX sherry

A

Deep brown, lusciously sweet (500g/l residual sugar)

Dried fruit, coffee and liquorice

19
Q

Describe the style of muscat

A

Like PX but retain a varietal dried citrus peel character

20
Q

Describe the style of Pale Cream Sherry

A

Short period of biological ageing prior to sweetening (RCGM)

Similar to Fino appearance with a pronounced flor character

21
Q

Describe the style of medium cream sherry

A

biological and oxidative ageing

Balance toffee leather and walnut with dried fruit

22
Q

Describe the style of cream sherry

A

only oxidative characters

Balance toffee leather and walnut with dried fruit

23
Q

Describe the process of making a PX wine

A

sun dried PX grapes

destem and crush

press

partial fermentation

fortification to 17% abv

oxidative ageing in solera system

24
Q

Describe the process of making an oloroso sherry

A

Palomino grapes

destem and crush

press

alcoholic fermentation

dry white wine

first classification

Fortification to 17%

sobretabla

oxidative ageing in the solera system

25
Q

Describe the process of making a Amontillado sherry

A

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

26
Q

Describe the process of making a fino/manzanilla sherry

A

Palomino grapes

destem and crush

press

alcoholic fermentation

dry white wine

first classification

fortification to 15%

sobretabla

biological ageing in the solera system

WSET EXAM PREP (13 decks)

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