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WSET Diploma D5 2022 > Sherry > Flashcards

Sherry Flashcards

WSET D5 Chapter 3

1
Q

What is Sherry

A

A fortified wine made in the area around the city of Jerez in Andalusia

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2
Q

How far does Sherry date back?

A

To the rule of the Phoenicians

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3
Q

When was Sherry ruled by the Moors? What were the implications?

A

Moors ruled from 8th to 13th centuries
wine consumption was prohibited but vineyards and production continued (for trade)

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4
Q

When did Sherry come under Christian rule?
What were implications?

A

13th century came to Christian rule
Domestic consumption and exports grew rapidly as English, Irish and Flemish traders began to ship the wines (and end of Moorish rule meant consumption could be allowed)

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5
Q

As Sherry’s popularity grew in the late 19th/ early 20th century, what happened to Sherry?

A

Sherry’s popularity brought poor-quality imitators
In 1933 Spain’s 1st Regulatory Council - the Consejo Regulador was formed to set regulations to control production and trading of Sherry

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6
Q

When did Sherry sales reach their peak?
How many hL?
What happened after Sherry’s peak?

A

in the 1970’s (1979) reaching 1.5MM hL (150MM liters)
shipments halved as younger generations sought out different wines

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7
Q

What company is associated with Sherry’s misfortunes? Why?

A

Ruiz Mateos SA, aka Rumasa
They built a Sherry empire, then drove prices down
in 1983 the gov’t nationalized Rumasa claiming unpaid taxes
The co’s Sherry bodegas were sold causing substantial rise in unemployment and social unrest

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8
Q

What is the location of Sherry w/in Spain? Latitude? Altitude?

A

Southern Spain, in Andalusía
36 N Latitude (generally low for wine)
low altitude (0-90m above sea level)

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9
Q

What is Sherry’s climate?

A

Hot Mediterranean
hot, dry summers and mild, rainy winters

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10
Q

What climatic forces are important in Sherry?

A

The Poniente wind - a cool, damp wind from the Atlantic, providing cooling, humid influence in the summer
The Levante - a hot, drying wind from N Africa that makes it more arid

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11
Q

Define poniente

A

A cool, damp wind from the Atlantic, providing cooling, humid influence to the Sherry region in the summer

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12
Q

Define levante

A

A hot, drying wind from N Africa that makes the Sherry region more arid

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13
Q

How does the levante affect the grapes?

A

The hot, drying wind can cause grapes to transpire more quickly, concentrating the sugars
Too much sugar can be a negative b/c it may become more difficult to ferment the wine to dryness
Flor yeast needs wines to be fermented to dryness, so this is important to Sherries that are biologically aged

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14
Q

Is Sherry generally cloudy or sunny? What are the implications?

A

Generally a high # of cloud-free days
Sunlight hours in growing season are high, helping to fully ripen grapes
But, if shading is insufficient, grapes can become sunburned

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15
Q

Where must the Sherry grapes come from to be labeled as DO?
Which appellations?
What exceptions?

A

From: the delimited area of around 7k hectares known as the Zona de Producción or Marco de Jerez
Appelations: DO Jerez-Xérès-Sherry, DO Manzanilla - Sunlúcar de Barrameda (or Sherry vinegar)
Exceptions: PX can be grown around Montilla but matured in the Zone de Crianza and still be labeled DO Jerez-Xérès-Sherry

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16
Q

Where are Pedro Ximénez grapes grown?

A

Around Montilla, within Andalusía, in the mountains above Malaga, but outside the Zone de Producción where other Sherry grapes are required to be grown

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17
Q

Describe the Zona de Producción
- What is it?
- How large?
- What sub-areas?

A

aka Marco de Jerez
The designated vineyard area for Sherry (exception made for PX)
About 7k ha
Split into 2 parts: Jerez Superior (better sites, on albariza soil, 90% of plantings), and Jerez Zona

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18
Q

What are “pagos” in Sherry?

A

Smaller delimited areas
Thought to produce wines w/ different characteristic than the others, due to aspect, location, soil differences, etc

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19
Q

Are “pagos” named on Sherry labels?

A

Legislation to allow producers to name a pago on their wine label is currently under discussion

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20
Q

Describe the key soil types of Sherry

A

Albariza: mixture of limestone, silica, clay; vast majority of plantings
Barros: greater clay content
Arenas: sandy

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21
Q

What are the important characteristics of Albariza?

A
  • Mix of limestone, silica, clay
    very effective at retaining and gradually relating water from the winter rainfall
  • Forms a crust when dry which helps reduce evaporation from soil surface
    retains water, allowing for higher planting densities than elsewhere in Spain
  • Light color reflects light back into the vine canopy, aiding ripening
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22
Q

What are the typical yields in Sherry?
How does this compare to other areas of Spain?
Why is this significant?

A

Average yields = 70 hL/ha (compared to 80 hL/ha max allowable)
Higher than other areas of Spain
Grapes do not need to have same concentration of flavors as grapes for unfortified wines (flavors come from winemaking/maturation process)

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23
Q

What is the principal grape of Sherry and its aliases?

A
  • Palomino, aka Palomino Fino and Listán
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24
Q

What % of production of Sherry comes from the Palomino grape?

A
  • PRIOR: Almost 99%
  • NEW BOOK: 97%, with the balance evenly split between PX and Moscatel
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25
Q

Describe the general characteristics of Palomino (ripening, yields, aromatic character, etc.)

A

Mid- to late-ripening
Suited to dry, sunny weather
Capable of producing large yields
Loses acidity quickly
Neutral (does not add much primary aroma to wines)

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26
Q

What % of Sherry production comes from Moscatel?

A
  • PRIOR: Less than 1%
  • NEW book: ~1.5%
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27
Q

Which Muscat variant is Moscatel used for Sherry? What is its alias in Sherry?

A

Muscat of Alexandria
Muscatel de Chipiona, after the coastal town of Chipoina where it is mainly grown

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28
Q

What are the main soils for Muscat in the Sherry region?

A
  • Arenas (sandy)
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29
Q

Describe the main characteristics of the Moscatel grape (ripening period, main uses, aromatic character, etc.)

A

Late ripening
Adapted to heat & drought
Aromatic (grape, blossom)
Generally used for sweet fortified of the same name

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30
Q

What % of Sherry production comes from PX?

A
  • PRIOR: Less than 1%
  • NEW book: ~1.5%
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31
Q

What is PX used for?

A

Production of sweet fortified wines called PX or Pedro Ximénex
As a sweetening agent (Medium and Cream style Sherry)

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32
Q

Describe the general characteristics of PX (ripening, berries, aromatic character, etc)

A

Small, thin skinned berries
Accumulate high levels of sugar and then traditionally dried in the sun to further concentrate sugar
Neutral variety
Flavors come mainly from drying and maturing processes

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33
Q

Where is PX grown?

A

In the Montilla district in the province of Córdoba —> shipped to the Zona de Produccion either as fresh or raisined grapes, or as a young wine

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34
Q

How are the vineyards of Sherry changing?

A

They are in the process of being transformed, mainly to accommodate mechanization of all the annual tasks including pruning, harvesting, soil management

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35
Q

What is the principal training system used in Sherry historically? How is that changing?

A

Historically, used to be replacement cane pruning (here: ‘vara y pulgar’)
Now, increasingly cordon trained (single or double) and spur pruned, more suitable for mechanization
VSP trellising ensures open canopy and easy mechanization (but some shading needed to avoid sunburn)

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36
Q

Describe the row spacing in the vineyards of Sherry

A

Within-row spacing can be tight (just over 1m)
between-row spacing is wide enough to allow tractors to pass

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37
Q

What are the max yields permitted for Sherry? How does this compare to average yields?

A

max yield = 80 hL/ha
avg yields usually closer to 60-70 hL/ha

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38
Q

Where is albariza soil mainly found?

A
  • On gentle slopes, 10-15%
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39
Q

What water management techniques are used in Sherry?
What is the process called?

A

Each year after harvest the soil is worked to create a series of droughts or gullies down each row of vines to catch the winter rains
Without this, the rainwater would flow down the sloped vineyards other than permeating the soil
The process is called “aserpia”

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40
Q

What are the most common rootstocks used for Sherry?

A

All are hybrids of V. vinifera and V. berlandieri
333EM
41B
13-5EVEX - developed by the local viticultural research station and considered the most successful to-date.
13-5EVEX is tolerant to limestone soils (preventing the vine from suffering fro chlorosis) and drought while also producing good yields

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41
Q

What are/are not issues for growing grapes in Xerex?
What are the mitigation methods?

A

Frost is NOT an issue (due to influence from Atlantic and hot climate)
Dry growing season means little disease pressure
Mildew can be a problem in the spring due to warm humid weather after any rain
VSP training helps promote air circulate to reduce development mildew diseases but sometimes use fungicide if needed
European grapevine moth is a problem, managed w/ pheromone traps

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42
Q

When is harvest for Palomino Sherry?
Why?

A

Begins 1st week of August starting on the more inland vineyards and finishing with cooler coastal plots by 2nd week in Sept
Tends to be as early as possible avoid risk of autumn rain and maintain acidity levels
Any rot would be undesirable, particularly for biologically aged wines

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43
Q

What is the typical potential alcohol at picking for Sherry? Acidity?
Why?

A

Typically ~12% potential alcohol
Total acidity of around 5 g/L and pH of 3.3-3.5
Palomino loses acidity quickly in final stages of ripening so acidification is sometimes required if TA falls much below 5 g/L

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44
Q

When are PX and Moscatel typically harvested?
Why?

A

Typically slightly later than Palomino (which starts early Aug and goes —> early Sept)
Higher concentration of sugar in grapes when harvested makes the drying process easier and quicker

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45
Q

How much of the grape harvest for Sherry is mechanized? What does this allow?

A

~60% is machine harvest
This allows harvesting to be mostly done at night when it is cooler, to reduce chances of oxidation and microbial spoilage

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46
Q

Does Sherry production typically involve skin contact?
Why?

A

Skin contact is not desirable, particularly for biologically aged wines
Phenolic compounds can restrict the growth of Flor yeast
These styles typically are made from free run juice and the lightest pressings (Primera yema)

Oloroso wines tend to be made from later press fractions that are extracted using greater pressure

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47
Q

What is the name for the free run and lightest pressings in Sherry production?

A
  • primera yema
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48
Q

What pressings are used for Biologically aged Sherry wines?
Why?

A

Primera yema/ free run and lightest pressings
Phenolic compounds that come with later pressings can make it difficult for flor to develop

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49
Q

What pressings are used for Oloroso wines?

A

Typically later press fractions that use greater pressure than the primera yema

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50
Q

What are the final/later press fractions used for in Sherry production?

A

Other products, such as the wine used for seasoning barrels (or Sherry vinegar)

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51
Q

What is the maximum JUICE yield in Sherry production (L/kg)?

A

Max 70 L/100kg of grapes

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52
Q

What % of the juice yield is typically considered to be free run and 1st pressings?

A

60-75% of the juice yield

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53
Q

Briefly describe the main initial winemaking steps for Sherry (pre-maturation)

A

Grapes pressed on arrival at winery
Skin contact not desirable
Free run + early press fractions (primera yema) used for biologically aged wines
Later press fractions used for Oloroso wines
Final press fractions used for other products
Must is clarified before fermentation either by cold settling, centrifugation or flotation
Most use cultured yeasts
Fermentation at around 22-26C/72-79F in SS vessels (some use barrels for body)
1st phase of ferment is generally quick and not particularly cool
Most sugar fermented in 1st 7 days
then slow phase of ferment where rest of sugar is fermented (couple of weeks)
MLF prevented to retain acidity
Each batch of base wine tasted and sent for analysis - First Classification
Those designated for biological aging fortified to 15-15.5%
Those destined for oxidative aging fortified to 17% ABV
Both use 95% grape spirit that does not add aroma/flavor
After fortification they are in stage called “sobretablas” where they are stored before joining the solera system
Biologically aged wines will go to Second Classification

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54
Q

Why is clarification of particular importance in Sherry production?

A

The albariza soil is dusty and therefore clarification is important to remove these particles

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55
Q

What are the typical fermentation temperatures for (Palomino-based) Sherry?
why?

A

22-26C/ 72-79F
These temps are beneficial for reliable fermentation to dryness
Cooler temps aren’t needed b/c the vast majority of aromas/flavors in Palomino-based Sherries come from maturation, not the grapes

56
Q

What vessels are typically used for fermenting Sherry?
Why would a producer deviate from this?

A

Stainless Steel (SS) is typical
Barrel fermentation with old barrels is sometimes used to give wine fuller body

57
Q

Is the first phase of fermentation typically fast or slow? warm or cool?

A

1st phase ferment is typically quick and vigorous and not particularly cool

58
Q

During initial fermentation of Sherry, how long does it take for the vast majority of sugar to be fermented? Total ferment?

A

Initial ferment within the first 7 days
This is followed by the slow phase of fermentation during which the last of the sugar is fermented. This takes a couple of weeks

59
Q

Is MLF/C typically employed in Sherry production?
Why?
How is this accomplished?

A

MLF is prevented as …
- acidity is typically already low
- buttery flavors are not wanted

It is avoided by chilling the must
- for biologically aged wines, using SO2 to prevent MLF would negatively impact Flor development

60
Q

What happens to Sherry (just) after fermentation?
What is this known as?

A

Each batch of base wine will be tasted and sent for analysis - called the “First Classification”

This process decides whether the batch will be used for:
- biological aging (lighter-bodied, less intensely flavored wines) or
- oxidative aging (fuller-bodied, more intense wines)

61
Q

When Sherry is fortified, what level(s) of alcohol are reached?

A

Wines for biological aging are fortified to 15-15.5%

Wines for oxidative aging are fortified to 17%

62
Q

What is the ABV of the grape spirit used to fortify Sherry?

A

95%

63
Q

What flavors/ aromas does the grape spirit added to fortify Sherry add to the final wine?

A

The grape spirit used to fortify Sherry does not add its own aroma and flavor characteristics to the wine

64
Q

What is “sobretablas”?

A

The stage after fortification but before the wines join the solera system
May be in tanks or smaller wooden barrels
This will often last several months

65
Q

What is the “Second Classification” in Sherry production? Describe what happens.

A

Biologically aging wines that have been fortified and are in the “sobretablas” stage are tasted and analyzed a second time
- If they have full layer of Flor and remain fresh, then classified as potential Fino or Manzanilla
- If less delicate, may be marked as potential Amontillado
- If even more full-bodied and intensely flavored then may be marked as potential Palo Cortado

Then, wines would enter respective solera systems

66
Q

What geographic limitations does wine labeled as DO Jerez-Xérès-Sherry have in terms of maturation?

A

These wines must be matured in one of 3 municipalities:
Jerez de la Frontera
El Puerto de Santa María
Sanlúcar de Barrameda
Together, these are known as the Zona de Crianza

(Moscatel can also be matured in Chipiona and Chiclana de Frontera)

67
Q

Describe the vessels that are used for Sherry maturation?

A

Wooden vessels
Size may range but most are 600L butts
Tend to be American oak (primarily for historical reasons - brought back during Spanish conquests) - but also cheaper
Old/used and do not contribute oak flavors

68
Q

Describe the architecture of Sherry bodegas

A

Designed to create & maintain optimum conditions during maturation w/o need for air conditioning
Thick walls keep temps constant
Generally tall w/ high ceilings so that warm air rises away from rows of butts which are only stacked 3-4 butts high
Small windows positioned high near roof, oriented to allow cool, damp south westerly winds (Poniente) from Atlantic to enter (lowers temps, increases humidity)
Windows have thin blinds to diffuse sunlight and prevent dust & insects
Floors often made of earth which can be wetted to lower temps, increase humidity

69
Q

Why is it difficult to maintain the growth of flor year round?

A

Despite temperature and humidity control from the bodega design, there is some fluctuation of conditions between summer and winter
This fluctuation makes it difficult to maintain flor
Because Sanlúcar de Barrameda is closer to the Atlantic, it is maritime climate and humidity is higher, allowing for thicker flor layers

70
Q

Is most Sherry vintage or non-vintage?

A

Most Sherry is non-vintage

71
Q

What does the Solera system do?

A

It is a method of fractional blending
This is used to maintain consistency and quality year after year

72
Q

What is the name for a grouping of a solera system?

A

Criadera

73
Q

How are Criaderas named?

A

The are named according to the relative age of the wine that they contain
The oldest is called the solera
The next oldest is called the 1st criadera
The 2nd criadera has younger wine than the 1st, and the 3rd has younger wine than the 2nd, and so on

74
Q

What is the key rule about removal of wine from one solera system each calendar year?

A

No more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year

75
Q

How old must any wine released and bottled for sale be in Sherry?

A

A minimum of 2 years old before release

76
Q

Describe the basic process of removing wine from the Solera system

A

A proportion (up to 40%) is taken from each barrel in the solera (oldest group of barrels)
Same proportion taken from the 1st criadera, blended in tank, and used to top up the solera barrels
Same proportion taken from the next criadera, etc
Repeated for each criadera until the youngest criadera barrels are topped up w/ wines from the sobretables
Note: this is over-simplification - wines can be removed before they reach the solera level

77
Q

Why might a Sherry be made from wines blended from higher levels of criadera rather than waiting until going to the solera level?

A

Can be done for style and/or price
An inexpensive Fino might be made from relatively younger wines (4th & 5th criadera), with a small % from 1st criadera
A mid-priced or premium Fino may have greater proportion from the Solera and 1st Criadera

78
Q

What is biological aging?

A

The process of maturing wine under a layer of flor
Flor is compressed of 4 strains of Saccharomyces cerevisiae

79
Q

What is Flor?

A

Comprised of 4 strains of Saccharomyces cerevisiae
Found on the skins of grapes from Jerez region
Also found in the bodegas of Sherry

80
Q

What is the maximum alcohol level where flor can survive?

A

15.5% (flor yeast consume alcohol but struggle to survive in alcoholic conditions above 16% abv)

81
Q

What conditions are needed for Flor?

A

Max abv 15.5%
Plentiful O2 (do not add SO2, butts typically only 85-90% full and bungs kept loose)
Temps between 16-20C (61-68F)
Humidity >65%
(Replenishment of nutrients from younger wine - alcohol, glycerol, acetic acid)

82
Q

How full are Fino sherry butts typically kept? Why?

A

Butts are typically kept 85-90% full
This is to ensure flor is in contact with O2 in the headspace of the barrel

83
Q

What characteristics do you expect from a biologically aged wine?

A

Pale lemon
Apple (often bruised or apple skin)
Hay and/ or chamomile
Slightly bitter
Lighter body
Very dry
Reduced acetic acid and glycerol

84
Q

How does flor affect the color of sherry?

A

Flor protects the wine from oxidation, hence the wines remain pale lemon in color

85
Q

How does flor affect the aromas of Sherry?

A

Flor consumes alcohol and releases acetaldehyde
This gives aromas that can be described as apple (often skin or bruised), hay and/or chamomile; sometimes bitter
Reduces glycerol which has a slightly sweet taste so can contribute to the very dry nature of biologically aged wines

86
Q

What happens to flor over time?
What does this do to the wine?

A

Flor reproduces and dies
Dead yeast cells fall to the bottom of the barrel and autolysis takes place
This can result in savory, nutty flavors and enhance texture of the wine

87
Q

Why is it important to add wine from the sobretables?

A

This wine is rich in nutrients for the flor (alcohol, glycerol, acetic acid)
As wine ages under flor, these compounds are used up
Adding younger wines replenishes nutrients, keeping flor alive, which protects the wine from oxidation

88
Q

Why are smaller proportions of wine removed from Fino and Manzanilla solera systems, more frequently throughout the year (than necessary for oxidative styles)?

A

Because these wines are aged under flor, and removing less wine but more frequently allows for use of the nutrient-rich sobretables to replenish the criadera
Additionally, removing small volumes of wine more frequently means that wine should be fresher when it reaches the POS (rather than having wine sit in a warehouse over course of a year)

89
Q

How does the color differ between wine aged biologically vs oxidatively?

A

Biological aging = pale lemon
Oxidative aging = gradually changes away from lemon to gold, amber and then brown

90
Q

How do alcohol levels differ between wine aged biologically vs oxidatively?

A

For oxidative aging levels of alcohol increase slightly with aging as water is generally lost from the barrel at a quicker rate than ethanol (estimated loss of 3-5% of volume/year)
With biological aging, some evaporation occurs, but flor consumes alcohol so alcohol levels decrease

91
Q

Why do Oxidatively aged wines have a fuller, rounder body than those that have been biologically aged?

A

3-5% of the water volume is lost each year to evaporation, at a rate quicker than ethanol
This concentrates other components
Glycerol levels rise, giving the wine a rounder, fuller body

92
Q

What aroma and flavor compounds do you expect from oxidatively aged Sherry?

A

Evolution from primary to tertiary (dried fruits), oxidative characteristics such as caramel and nuts

93
Q

How are Sherries typically finished and packaged?

A

Most are tartrate stabilized (often by contact process)
Most are fined and filtered prior to bottling
Filtration is particularly necessary in biologically aged Sherries to remove flor
Otherwise flor could start to develop once bottle opened and wine exposed to O2
Closures can be driven cork, cork stoppers, or screw cap
All Sherries must be packaged and sealed w/in the 3 Sherry towns

94
Q

What organization is responsible for the rules of Sherry?

A

Consejo Regulador

95
Q

What are the key characteristics that distinguish styles of sherry?

A

Level of residual sugar (RS)
Typical alcohol level
Color
Other characteristics that are in the line of how the wine has been matured

96
Q

What is the max level of residual sugar allowed for a dry style Sherry?

A

Max 5 g/L

97
Q

Which styles of Sherry must spend their entire aging process under flor?
What is this aging process called?

A

Fino and Manzanilla must be entirely aged under Flor
Biological aging

98
Q

Describe the general characteristics of Fino & Manzanilla Sherry

A

Pale lemon
Dry
Light to Med body
Low acidity
Low alcohol (for fortified) of 15-15.5%
Aromas/flavors depend on length of time in Solera but may include: aromas associated w/ acetaldehyde rather than primary fruit, bread dough, almonds
Good to outstanding
Inexpensive to premium/ super-premium

99
Q

What is the main distinguishing factor between Fino and Manzanilla?

A

Manzanilla must be matured in the coastal municipality of Sanlúcar de Barrameda
Proximity to the Atlantic (maritime climate) means less weather extreme but relatively high humidity which is ideal for Flor growth - thicker and more likely year-round than in Jerez

100
Q

How are the aromas and flavors different between Fino and Manzanilla? Why?

A

Manzanilla is often lighter and fresher, with lower levels of acetaldehyde
While Manzanilla has thicker, more constant flor, which might be associated with HIGHER acetaldehyde, it appears to be a different strain

101
Q

Which dry sherry - Fino or Manzanilla - requires more frequent replenishment with young wines? Why?

A

Manzanilla needs to be replenished more frequently
The thicker layer of flor needs replenishment of nutrients

102
Q

Describe Manzanilla Pasada

A

A Manzanilla subjected to a short period of oxidative aging
Flor may be left to die naturally by not refreshing barrels with new wine for ~1yr
This wine then enters a Manzanilla Pasada solera system
Wines average a couple of years older than Manzanilla, beyond which they become more like Amontillado

103
Q

Describe Amontillado production characteristics

A

Must have attributes from BOTH biological and oxidative aging
Starts in a Fino solera system
Re-fortified to 17% abv to kill the flor
Then, matured oxidatively in an Amontillado solera system

104
Q

Describe Palo Cortado

A

The most difficult Sherry style to define
Must have aromas like Amontillado, but palate like Oloroso
Must have sugar level under 5 g/L
Alcohol must be 17-22%
Usually have undergone a # of years in a Fino solera, then put in Palo Cortado system
Generally made from Finos that, at 2nd classification, are less delicate & more complex
Generally spend less time biologically aging than Amontillado (of same producer)

105
Q

How do Amontillado compare to Palo Cortado?

A

Generally a Palo Cortado will spend less time biologically aging
Therefore the characteristic acetaldehyde aromas will be less prominent than Amontillado
Additionally, this means that glycerol levels remain higher, and this combined with concentration of the components in the wine as part of the aging process means Palo Cortado is usually fuller, rounder body

106
Q

What is Oloroso?
Provide a brief description of its character

A

A Sherry style with attributes from oxidative aging
After fermentation they are fortified to 17% abv to stop flor from developing
Brown color
With dried fruit (raisin, prune) and oxidative aromas/flavors such as (toffee) caramel and walnut (can be dominated by tertiary)

107
Q

What is En Rama?

A

A style of Sherry that does not have legal definition, but generally is finished/packaged to best represent wine straight from the barrel
Sometimes can mean no fining/filtration
Sometimes involves light fining/filtration (using large pore size to capture flor)
Can be applied to any style of Sherry, however Fino is most common
NOTE: as of Sept 2021 (pending final approval), this term will be received for wines that are NOT subject to clarification or cold stabilization

108
Q

How are sweet Sherries made?

A

There are 2 ways to achieve a sweet-style sherry:
- Naturally sweet by laying grapes out to dry and concentrate sugar levels
- Sweetened wines, where a dry sherry is blended with a sweetening component such as a sweet Sherry or RCGM (used for Pale Cream so as not to add color)

109
Q

Describe the process of making a naturally sweet Sherry

A

Grapes harvested and laid out to dry for 2-3 weeks
Water evaporates, concentrating sugars
Fermentation stops naturally at ~4-6% abv due to very high sugar levels
Wines fortified to 15-16% abv
Usually matured oxidatively in their own solera system where gradual evaporation causes sugars/flavors to concentrate further

110
Q

What are the most common grape varieties used for naturally sweet Sherries?

A

Moscatel
Pedro Ximenez (PX)

111
Q

What is the minimum residual sugar level for PX? What is the common range?

A

Min 212 g/L RS
Typical range = 450-550 g/L RS

112
Q

Describe the typical profile characteristics of PX

A

Full body (consistency similar to syrup)
Low acidity
Pronounced aromas and flavors of raisins, molasses, licorice

113
Q

What is the minimum RS level for single varietal Moscatel Sherry?
What is the common range?

A

Min sweetness level = 160 g/L
Typical 325-375 g/L RS

114
Q

Are Moscatel Sherries made oxidatively or non-oxidatively?

A

They can either be protected from oxygen to give a non-oxidative style or aged in barrels for several years and made in an oxidative style

Both styles show the aromatic nature of the Moscatel grape

115
Q

How are inexpensive sweetened Sherries typically made?
How does this compare to more expensive versions?

A

Inexpensive sweetened Sherries are often made from relatively young wines that are sweetened just prior to bottling

More expensive versions may be further matured in their own solera system

116
Q

Provide an example of a premium sweetened Sherry that is aged in its own solera system after blending

A

Gonzalez Byass’ Matusalem VORS Cream Sherry
Remains 15 years in a solera system after the dry and sweet Sherries (already aged 15 years) have been blended

117
Q

What is Pale Cream Sherry?
Describe its general characteristics

A

Wines must have undergone a period of biological aging prior to sweetening
RCGM is generally used as a sweetening component so as not to add color or flavor
Often have subtle flor character (sweetening component dilutes it)
Often not aged very long
Typically med-sweet to sweet
Inexpensive, acceptable to good

118
Q

Compare Medium and Cream Sherry

A

Medium wines:
- must show characteristics of both biological aging and oxidative aging
- Off-dry to sweet

Cream wines will:
- Only have oxidative characteristics
- Usually sweet

Both range from inexpensive to premium and acceptable to outstanding

119
Q

What are VOS and VORS Sherries?

A

Sherries with an indication of age

VOS = Vinum Optimum Signatum / Very Old Sherry = avg age 20 years

VORS = Vinum Optimum Rare Signatum / Vary Old Rare Sherry = avg age 30+ years

120
Q

How are VOS and VORS Sherries evaluated?

A

Assessed for typicity by a tasting panel
Also sent for lab analysis to provide evidence of the age of wine (e.g. carbon-14 testing)

121
Q

What wines are eligible for VOS/VORS and other age-indicated Sherry designations?

A

Amontillado, Palo Cortado, Oloroso, PX

122
Q

Why is a small amount of PX sometimes added to VOS/VORS?

A

These very old dry wines can taste a little astringent so adding PX can soften this
The PX cannot mask the original dry wine (judged by tasting panel)

123
Q

What are the types of Sherries with age indication?

A

VOS
VORS
12-year
15-year

124
Q

What are the 3 categories of companies involved in the production of Sherry?

A

Bodegas de la Zona de Producción (Production Bodega)
Bodegas de Crianza y Almacenado (Aging and Storage Bodega)
Bodegas de Crianza y Expedición (Aging and Shipping Bodega)

125
Q

What is a Bodega de la Zone de Producción?

A

Production Bodega
Usually large co-ops
Press grapes and ferment the must into base wine
Must be located in the Sherry production zone but do not need to be located in the Zona de Crianza
Often owned by co’s w/in one of the other registers but can be independent and will sell the base wine to either of the aging bodegas
May sell their own wines, but do not qualify for DO Jerez-Xérèz-Sherry or DO Manzanilla Sanlúcar de Barrameda

126
Q

What is a Bodegas de Crianza y Amacenado?

A

Aging and STORAGE Bodega
Aka: Almacenistas
They mature wines
Must be located in the Zona de Crianza
Tend to be relatively small in the amount of wine they mature
Wines must be sold to Bodegas de Crianza y Expedición

127
Q

What is a Bodegas de Crianza y Expedición?

A

Aging and SHIPPING Bodega
Aka: “shippers”
Only register permitted to export or sell DO Jerez-Xérèz-Sherry or DO Manzanilla Sanlúcar de Barrameda wines to market
Must be located in the Zona de Crianza
Also permitted to mature the wines, which may come as young wines straight from Bodegas de Producción or may come as matured wines from the Bodegas de Crianza y Almacenado

128
Q

What is the role of Sherry Consejo Regulador?

A
  • Maintains all the vineyard registers
  • Sets parameters such as max yield and min alcohol levels for base wines
  • Oversees rotation of stock in the bodegas
  • Verifies authenticity of age-dated Sherry
  • Major promotional body - marketing, events, International Sherry Week, education courses
  • Wine legislation and labelling terms
129
Q

How did the Consejo Regulador change the definition of Sherry?

A

Sherry used to be used as a generic term for fortified wine made with white grapes
In the mid-1990’s, they successfully campaigned for the term to only be used (at least w/in EU) for wines of DO Jerez-Xérèz-Sherry or DO Manzanilla - Sanlúcar de Barrameda

130
Q

What is the sales trend for Sherry?

A

Volumes have been in SHARP declined for the last 4 decades
In 2019, global sales of 31mm liters, down from 46mm liters 10 years earlier
Peak sales were in the late 1970’s at around 150mm liters (1.5mm hl)
Sweetened sherries have declined dramatically
Sales of Fino have decreased while sales of Manzanilla have remained relatively stable (most consumed domestically)

131
Q

What % of Sherry sales are domestic?

A

About 38% (11.5MM liters) of Sherry sales are domestic in 2019

132
Q

What is Sherry’s largest export market(s)?

A

UK largest (8.2MM liters) Sherry export market, the majority sweet

Holland (4.7mm L)
Germany (1.7MM L)
USA (1MM L)

133
Q

What are the brightest spots for producers in the Sherry region?

A
  • Premium priced sherry in the UK is increasing
  • Use of Sherry in cocktails
  • Younger drinkers
  • Some have diversified into producing unfortified wines, often Palomino or PX, in a range of styles: fresh & youthful; biologically aged; partially oxidative
134
Q

What changes did the Consejo Regulador announce in Sept 2021 relative to the regulations of Sherry (still subject to final approval)?

A
  • Extension of Aging Zone to include the whole Production Zone
  • Formal recognition within the regulations of the pages of smaller delimited areas
  • Addition to the 3 grape varieties currently allowed (6 previously grown before phylloxera)
  • Designation of Jerez Superior will be determined entirely on tech criteria and will no longer be geographically restricted to part of the DO
  • Fortification will no longer be mandatory (!). For ex: if a Fino is 15% abv w/o fortification
  • Category of Fino Viejo will be created for biologically aged wines w/ a min avg age of 7 yrs
  • The en Rama term will now be regulated. Reserved for wines not subjected to clarification or cold stabilization
  • Medium and Cream wines no longer require a period of biological aging. They can be a blend of biologically and oxidatively aged wines or exclusively one or the other
135
Q

Describe the general size of the Sherry industry.
Total vineyard area?
Average holdings size
coops, independent growers, shippers

A

the total vineyard area w/in the Zona de Produccion was 7,142 ha in 2020
Average vineyard holdings are small (just over 3 ha)
Members of co-ops own 47% of the vineyards
Shippers own 31%
Independent growers own 22%
Although many shippers (Gonzalez Byass, Barbadillo, et al) have large vineyard holdings, they are not usually self-sufficient and need to buy from independent growers

WSET Diploma D5 2022 (9 decks)

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