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WSET Diploma D5 2022 > WSG Sherry Manual > Flashcards

WSG Sherry Manual Flashcards

Sherry from WSG

1
Q

When was the cultivation of wines believed to be introduced to Jerez? By whom? What was it called back then?

A

Approx 1000 BC
By the Phoenicians
Founders of Gades (Cádiz)

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2
Q

How was vine cultivation justified during the Al-Ándalus period (Koranic injunction against the consumption of alcoholic beverages)?

A

Vine cultivation was justified by the production of raisins, important to feeding of the military
Also as for the distillation of wine in order to obtain alcohol for different uses such as perfumery and medicine

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3
Q

When does Sherry first appear in texts? What was it called?

A

First appears in 9th century texts
Under name of Šeriś - pronounced Serish (Arabic)
Likely came from Xera (Phoenician) and later Ceret (Roman)

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4
Q

When did trade really open up for Sherry during the modern era?

A
  • Towards the end of the 18th century, trade opened up
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5
Q

When were criaderas and solera systems adopted? Why?

A
  • These were considered innovative techniques to support the foundations of the present-day sherry industry to support the opening up of trade in the late 1700s
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6
Q

When was the 1st Spanish wine law published? DO Jerez-Xérèz-Sherry?

A

published in 1933
This made reference to the existence of the DO Jerez-Xérèz-Sherry, one of the first to be legally constituted in Spain (1935)

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7
Q

What are the responsibilities of the Consejo Regulator?

A

Very diverse responsibilities
Control and certification of products associated w/ the protected appellation of origin
Authorizing wineries to use the protected appellation of origin designation on their wines (after being approved by an autonomous legal entity) - whether it be Jerez-Xérèz-Sherry or Manzanilla-Sanlúcar de Barrameda

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8
Q

Provide a brief modern history of the Lustau brand

A

1931 Maria Ruiz-Berdejo Alebeti acquired a small winery close to center of Jerez de la Frontera and moved all pre-existing solearas there
In the 1940s, her husband Emilio Lustau Ortega moved the winery to the old Santiago district in the historic qtr of JdlF
In buildings that were part of old Moorish walls of the city, biz expanded. At this point, still as Almacenista
1945 stopped being Almacenista and started commercializing brands (Papyrus, Jacana, et al)
In 1950 the company begin exporting its own Sherry
2000 acquired six 19th century bodega buildings to house Luis Caballero Group

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9
Q

Where is Jerez?

A

Southernmost wine region in (continental) Europe
NW of the province of Cádiz in extreme S of Iberian peninsula, very close to Africa
Atlantic Ocean to West
36degrees49’ North; 5 49’West

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10
Q

What constitutes the Sherry Triangle?

A

Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa Maria
These 3 towns make up the Zone de Crianza

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11
Q

What are the main rivers associated with the Sherry triangle? Where are they?

A

The Guadalete River runs S of Jerez de la Frontera and at its mouth lies El Puerto de Santa Maria as it flows into the Bay of Cádiz
Andalusia’s longest river, the Guadalquivir runs just north of Sanlúcar de Barrameda

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12
Q

What is the min aging for Sherry

A
  • Min of 2 years
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13
Q

What are the towns outside of the Sherry triangle that are allowed to have Sherry vineyards and wineries that are designated under the DO? What is this total area called?

A

Total area is the Zone de Producción
Towns include:
Chiclana de la Frontera, Chipiona, Puerto Real, and Rota (on Atlantic coast)
As well as Trebujena and Lebrija in inland countryside

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14
Q

How many ha are registered by the Consejo Regulator of Sherry?

A
  • 7000ha (17,297 acres)
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15
Q

How many vineyards are there in Sherry? How big are they on average

A

Approx 2300 of varying sizes
Average surface area of 10ha in the case of Jerez de la Frontera
Avg surface area of barely 1ha in Trebujena or Chipiona

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16
Q

What % of Sherry vineyards are independent?

A
  • about 22%
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17
Q

What are the two different types of wineries in Sherry? What do they have in common and what are the differences

A

Bodegas de Crianza y Expedición
Bodegas de Crianza y Almacenado, aka Almacenistas
Both are dedicated to the AGING of wines for the DO certification
However, the Almacenistas do NOT bottle or market their wines under their own brands, but rather sell to the Bodegas de Crianza y Expedition wineries

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18
Q

What is the typical incline of Sherry vineyards?

A
  • Rarely exceeds 12-14 degrees
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19
Q

What is the terrain of the Sherry area?

A

Gentle hills that become more undulating further inland

The highest vineyards are located around 150M (492 feet), while others are practically on the shore of the beach

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20
Q

Where are the vast majority of Sherry Vineyards planted?

A

they are located on land registered in the DO and classified as “Jerez Superior”
This is corresponding to albariza soils in principalities of Jerez de la Frontera, El Puerto de Santa Maria, Sanlucar de Barrameda, Trebujena and those of Rota and Chipiona adjacent to Sanlucar

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21
Q

What are Pagos in Jerez?

A

A way of dividing production areas
A plot of vineyard land which, due to its location and microclimatic conditions, its proximity or remoteness from the sea, its soil composition, or its terrain, produces grapes w/ distinct characteristics
Some come from 18th century documents and are among the oldest in Spain as well as Europe

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22
Q

What is the general climate of the Sherry region? How does that vary across Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda?

A

Overall the climate is warm, with hot, dry summers (reaching 40C/104F), although Atlantic mitigates and humidifies
Avg annual temp is 17C/63F
Mild winters rarely reaching min of 4C/39F
Remarkably high average hours of sunshine: between 3000-3200 = ~300 sunny days/ year
Summer average is about 24C for all 3 areas (slight variations)
Jerez de la Frontera has cooler overall average due to cooler winter average (12C vs 15C EPdSM and 14C SdB)

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23
Q

What is the average rainfall in the Sherry region? How does it vary across the 3 main towns?

A

Average is relatively high at about 640mm/24.4in annually, primarily from October to April
JdlF is 492mm/19in
EPdSM is 630mm/24.8in
SdB is 664mm/26in

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24
Q

Describe the two prevailing winds that affect the Sherry region

A

The Poniente comes from the West from the Atlantic Ocean and is very cool and humid, reaching 95% humidity
The Levante comes from the (N?)E, originating in the Sahara desert. It is very hot and dry w/ humidity levels around 30%
Both create favorable environment for optimal vine health and a unique microclimate w/in the winery

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25
Q

Describe Albariza

A

Most important soil type of the Sherry region
Name refers to the color (intense white, alba) and is found on the surface of upper slopes of hills
Rich in calcium carbonate, clay and silica
High moisture retention - stores winter rain to be used by vine during summer
When wet, swells like a sponge. In hot sunny months, surface hardens preventing evaporation
Easy to work with b/c of retained moisture allows excellent distribution of root system
Poor in organic matter and nitrogen

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26
Q

Describe the sub-varieties of Albariza

*******

A

Tejón, hard rock of almost pure limestone, contains 80% active limestone and generally located in deep soil
Barajuelas albariza also has elevated degree of purity and high concentration of diatoms; its laminar structure facilities root development
Tosca cerrada, limestone content of 60% and
Lentejuelas: 50% limestone content where limestone loams are mixed w/ clay and sand making soil more manageable

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27
Q

Describe Barros

A

Soils that are dominant in the lower areas of the hills and riverbeds
Dark grayish-brown in color and although very fertile, their poor moisture retention makes them difficult to cultivate
Made up of 60-80% clay and sand

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28
Q

Describe Arenas

A

soils found in coastal areas
Predominance of sand, but also contain clay and limestone, the latter not exceeding 20%
Dedicated almost exclusively to the cultivation of muscatel de Alejandria

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29
Q

What are the authorized varieties for use in Sherry?

A

Palomino
Pedro Ximenez
Moscatel (de Alejandria)
All are white

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30
Q

Describe Palomino grapes

  • shape & size
  • skin
  • color
  • sugar level & acidity
A

long, cylindriconical, with spherical, med sized, thin-skinned berries, yelllowish-green in color, tending toward golden when ripe
Musts reach an average Baumé degree of 11.2 and an average total acidity of 3.8 g/L

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31
Q

What sub-variety of Palomino is most common? When does it bud and ripen?

A

Palomino Fino
It buds in the last 2 weeks of March and ripens between mid-Aug and early Sept
Very well adapted to the environment and not very susceptible to parasites if properly cultivated

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32
Q

What is the yield max for Palomino? What is the average?

A

Yields limited to 80 hL/ha. Beyond this the grape must (and therefore the wine) is automatically disqualified from the DO
The average yield is around 70 hL/ha

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33
Q

Where are most of the Moscatel vineyards of Sherry located?

A
  • in the sandy soils of Chipiona
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34
Q

What are typical sugar content and acidity levels for Pedro Ximénez?

A

higher sugar content than Palomino at 12.8 Baumé (vs 11.2)

Higher acidity than Palomino at 4.5 g/L (vs 3.8)

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35
Q

Describe the skin of PX. What does this facilitate?

A 
thin skinned
Facilitates asoleo (raisining)
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36
Q

What is the name used for the sites responsible for drying (asoleo) of PX grapes?

A

Paseras - special sites used for the drying of grapes in the sun before vinification to concentrate grape sugars

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37
Q

Which grape is the most planted of the Sherry grapes? Least planted?

A 
Most = Palomino
Least = PX
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38
Q

What is the typical row orientation for vines?

A

Typically N to S (although there are exception) to allow max sunlight thru day
Vine needs to be well exposed so that its leaves receive the necessary sunlight for the plant to develop quality grapes

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39
Q

What is the term for soil tillage in Sherry? What does it aim to accomplish?

A

“Aserpiado”
In winter, it is used to retain as much water as possible
In spring and summer it is used to conserve soil moisture

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40
Q

When is a Sherry vine considered mature? What must happen at this point?

A

Sherry vines are considered mature at 4 years
From that point on, specific pruning must be carried out to guide the growth and control yield
Pruning is vital, affects annual development of vine

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41
Q

What is the typical lifespan of a mature Sherry vine?

A
  • vines usually remain in production for 30-35 years
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42
Q

How many bunches are typically developed per year on a Sherry vine?

A

from 7-9 bunches

This translates to about 3kg/ 6.5lb of grapes

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43
Q

How many vines per hectare are typically in Sherry?

A
  • from 3600 to 4200 vines per ha
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44
Q

What is important to consider for selecting rootstocks?

A

Phylloxera resistance
Resistant to limestone due to its high presence in albariza soils. Too much limestone can be detrimental to the vines. The vine malady of Chlorosis is often related to excessive lime and too high pH in soil

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45
Q

Why is limestone a challenge for vines?

A

Too much limestone can be detrimental to the vines. The vine malady of Chlorosis is often related to excessive lime and too high pH in soil

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46
Q

What is the ideal height for a Sherry vine?

A
  • ideal height = 60cm/ 24in
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47
Q

What is the traditional pruning method in Sherry?

A

Vara y Pulgar (“stick and thumb”)
Each year, 2 arms (brazos) are formed from the trunk
One arm, the Vara is pruned to have at least 8 buds. This arm is used to produce the current year’s crop, and then will rotate the following year to be the pulgar
The other arm, the Pulgar, is pruned to have 2 buds, and preserves a bud that will be the vara the following year

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48
Q

What pruning system has been becoming more popular in Sherry? Why?

A

Double cordon training has become more popular, which trains the vine to form 2 horizontal arms that distribute a total of 3-4 spurs and about 6-8 buds
This facilitates mechanization

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49
Q

What is Aserpiado

**

A

in order to store water during the winter, aserpia (aka alumbra) work (very specific to this region) is carried out on the slopes of the albariza hillsides
After harvest, soil is banked up to form rectangular pools in which the autumn and winter rainwater can be retained and stored, preventing it from running down the slopes

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50
Q

What is Castra y recastra

**

A 
In spring, green pruning (castras) is carried out to eliminate unnecessary shoots that might compete with those that are really beneficial
The aserpia (banked up soil used to retain winter rain) are broken up and the soil is flattened by crumbling the albariza in order to seal the soil and avoid evaporation
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51
Q

When is harvest

A

during the mo of Aug, the grapes become soft, sweet and take on golden hues
There is no exact date for harvest as it depends on ripeness - the grapes must reach at least 10.5 Baumé, although avg is between 11-12.5

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52
Q

What is the current ratio of mechanized vs manual harvest

A
  • currently approx 50/50%
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53
Q

What is the name for the first must that comes from the weight of gravity or with intentional very light pressure? What is it used for?

A

Primera Yema

It is preferably used for production of fine wines such as Fino, Manzanilla and Amontillado

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54
Q

What is the second press called? What is it typically used for?

A

The Segundo Pie

This must has more structure due to the solid parts of the grapes and is used to produce Oloroso wines

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55
Q

What is must resulting from applying pressures greater than 4kg/cm used for?

A

it isn’t used for Sherry wines
The 3rd press is generally destined for distillation
The 4th press is generally used for Vinegar

56
Q

What is the max press yield for Sherry?

A
  • max 70 L per 100kg (18.5 gallons per 220 lbs)
57
Q

What is the term for the settling process used to remove solid particles from the must prior to fermentation?

A
  • desfangado
58
Q

What is the “pie de Cuba”?

A

once inside the fermentation tanks, an additional must which is already in full fermentation is added
This must makes up between 2% and 10% of the total volume of the new musts
This facilitates fermentation using a specific yeast strain previously selected to produce wines w/ the best enological and sensory characteristics

59
Q

Describe the two phases of Sherry fermentation

A

The first phase is called “tumultuous fermentation”
This phase is variable in duration depending on composition of the must and temperature
This usually takes place in large capacity SS tanks at temps ~24C/75F
Second phase is called “slow fermentation”
As fermentation progresses, the amount of sugar is reduced and after a few weeks a slow ferment beings

60
Q

What is the base wine of Sherry called?

A

interestingly, it is referred to as “mosto” (must) even though it is a young dry wine/ finished base wine
It is popular in ventas and bars across the region during the months of Jan to Mar

61
Q

What is the typical alcohol content of a Sherry “mosto” / finished base wine?

A

typically between 11% to 12.5% depending on conditions of the harvest

62
Q

When does the initial classification occur?

A
  • Once fermentation is complete
63
Q

How is the initial classification conducted?

A

often tasters make there decisions based on lab analysis
However, the judgement and experience of the experts supersedes all else since it is with their noses they will determine which is the most suitable prospect fore each wine based on its own characteristics

64
Q

What is the term for Fortification in Sherry?

A
  • Encabezado
65
Q

What is the significance of “mitad y mitad”

A

means half and half - I.e. half wine, half alcohol

This is how Sherries are gradually fortified until the desired alcohol level is reached

66
Q

With what is Sherry fortified?

A

The grape spirit used must be of high proof and neutral character
The distilled wines do not necessarily have to come from grapes grown in the region

67
Q

What level of alcohol are wines destined to become Finos or Manzanillas fortified to? What is the designation marked on the barrel?

A

These are fortified to 15%

They are designated by a “/“

68
Q

What level of alcohol are wines destined for oxidative aging fortified to? What marking is used?

A

These wines are fortified to at least 17% making them inhospitable to flor
They will be marked with an O with a / through it

69
Q

What is the Sobretables?

A

for wines fortified up to 15% (those intended for biological aging) they are sent to this intermediate phase for flor to begin to develop
Wine goes from 50,000L tanks to 600L casks
The wine stays here for a period of 6mo to a year before it is reanalyzed at the second classification

70
Q

What are the traditional “palmas” (chalk marks used to indicate the degree of finesse of wines in the sobretables?

A

a “Palma” is used for wines with finesse that are to continue aging biologically
This symbol looks like a Y that is blowing in the wind to the right
A “Palo Cortado” is used to indicate a wine will then be aged oxidatively
This symbol looks like a t made with a -/-

71
Q

What is the name of the process used to dry grapes in the sun for PX? How long does it take?

A

Asoleo

Process can last for more than a week

72
Q

At what sugar level are PX grapes typically harvested? What sugar level do they reach after drying?

A

picked at Baumé 16

450-500 g/L after sun drying

73
Q

Briefly describe the production process for PX

A

grapes picked at 16 Baumé and dried in sun
Extraction from raisinated grapes is more complex b/c little liquid remains inside therefore vertical presses are normally used to facilitate drainage and extraction of the thick must
Must begins its ferment
After brief ferment, fermentation activity is actively stopped by adding wine alcohol up to levels near 10% abv
Once fortified, the wine is stabilized during the autumn and winter months before being aged in Am oak barrels

74
Q

What is the most common barrel type used in Sherry?

A
  • American oak 600L
75
Q

About how much wine is lost per year due to ullage in Sherry?

A
  • approx 3-4% per year
76
Q

Explain how the orientation of Sherry wineries is constructed to protect the wines

A

Cellars are built in strategic locations w/ easy circulation for the Poniente’s westerly currents
Contrastingly, they block the dry and warm winds from the Levante, often with a thick wall blocking this wind

77
Q

Describe the construction of Sherry bodegas

A

Generally very tall - some reach 15M/49ft in central arch and are known as cathedral wineries for monumental appearance
The large empty space acts as an insulating chamber, regulating temps and humidity
Heat tends to rise and accumulate in the upper part, so by opening windows, a dynamic current is created that displaces the accumulated warm air to the outside
Windows are generally located in the upper part of the walls and are various sizes and shapes
Sometimes covered in “esparto” (coarse grass) shades that provide diffused diagonal light and filter air to prevent dust or undesirable insects
Interior pavement is covered w/ albedo - a porous material which increases and maintains cool conditions since once saturated, it gradually gives up water

78
Q

What is the exterior of the Sherry winery like and how does it protect the wines?

A

the facade and walls are generally protected w/ trees or pergolas in adjoining trees with absorb radiation
When the trees shed their leaves, the wall are left uncovered, allowing them to better capture solar radiation, store heat, and transmit it during the night
The side walls are never less than 60cm / 24in thick in order to produce a high level of thermal insulation

79
Q

Describe the system of aging wines known as solera and criadera system?

A

A dynamic system
In which wines w/ different levels of aging are methodically blended
To maintain a high level of quality
To ensure a specific personality
To achieve a maximum degree of homogeneity despite any organoleptic variations of wines for different vintages

80
Q

What makes up a complete Solera system? What is another name for this?

A

aka soleraje
Composed of several criaderas, or escalas (levels), made up of a certain # of casks
They can vary greatly in their overall size and total # of criaderas
The escala containing the most aged wine is placed on the floor and is called the solera
Above this, the barrels of the different escalas (or criaderas) that follow it in decreasing age are arranged on top
The criaderas are #’d according to their order of age w/in the solera: 1st criadera, 2nd, etc

81
Q

Who determines how much wine and how often it is to be extracted from the solera? What is this extraction called?

A

The winemakers or cellar masters establish the frequency and quantity of wine to be extracted for bottling
The extraction operation is called “saca”

82
Q

What is the name for the extraction of wine from the solera for bottling? What is the term used for replenishing what is extracted?

A

The extraction operation is called “saca”

The replenishment is called “rocío”

83
Q

What is the term for the combined tasks of extraction and replenishment of the solera system?

A

“Running the Scales” or “Correr escalas” is the term used for the combined tasks of “saca” (extraction) and rocío (replenishment) in the solaraje

84
Q

What are some of the challenges of performing “correr escalas”?

A

The rocíos (replenishments) must result in a homogenous blend of wines on each level
For wines being biologically aged, there is the additional challenge of not altering or destroying the flor (on the surface of the wine) or the fine deposits that accumulate at the bottom of the barrel over the years - Called “cabezuelas”

85
Q

What is the name for the (lees) deposits that accumulate at the bottom of solera system barrels?

A
  • cabezuelas
86
Q

What is the minimum average age (per the Consejo Regulador) for Sherries?

A
  • average age must be more than 2 years
87
Q

How is the average age of a Sherry determined?

A

The average age depends on
The rotation of the total volume of wine contained in the system
On the # of levels of which the system is composed
The % of wine that is extracted in each saca
The frequency with which these sacas are made

88
Q

How is vintage aged Sherry different from other Sherries?

A

Wines from each vintage are aged separately, w/o any blending as in the solera & criadera system
To guarantee that the wine comes exclusively from a designated harvest and that it is stored w/o manipulation, the wine must be kept completely sealed under the supervision of the Consejo Regulador
Therefore, air circulation is limited to what is inside the barrel, which makes it difficult for flor to survive, thus long biological aging is very difficult under the vintage system

89
Q

What is “biological aging”

A

an aging system where wine develops a layer called “flor” formed on the surface by specific yeasts that causes it to evolve swiftly
The flor not only protects the wine fro oxidation but also interacts w/ the wine, causing it to evolve
The flor consumes alcohol
The flor metabolizes other elements such as glycerin and VA
This results in an increase in acetaldehyde’s - the element responsible for the sharpness on the nose characteristic of finos and manzanillas

90
Q

What is the term for the layer of flor on a biologically aging wine

A
  • Velo de flor (veil of flor)
91
Q

What are the conditions needed for flor development?

A

adequate temps: avg 20C/68F must be stable w/ mild temps
Adequate humidity levels >65% (relatively high)
Needs oxygen so the barrels cannot be hermetically sealed nor filled completely (often 600L will be filled to 500L)
Essential micronutrients must be added from time to time (achieved by regular addition of younger wine through the system’s levels)

92
Q 
What are the typical levels in Fino & Manzanilla for the following:
Alcohol
Sugar
TA
VA
Glycerine
A

alcohol = 15-17% (compares to 17-22% for Oloroso)
Sugar = <5 g/L (same as Oloroso)
TA < 4g/L (compared to 5 Oloroso)
VA < 0.2 g/L (compared to 0.8 Oloroso)
Glycerine <2 g/L compared to 7-9 Oloroso)

93
Q

How does where a biologically aged sherry is aged affect its aging?

A

Temp and humidity levels affect the aging of finos and manzanilla
The flor will be influenced depending on the town where the casks are located
Alcohol, TA, VA are all comparable
pH is highest in Fino de Jerez and lowest in Fino del Puerto
SO2 is highest in Manzanilla and lowest in Fino de Jerez
There are substantial nuances and notes on the nose and palate

94
Q 
What are the typical levels in Oloroso for the following:
Alcohol
Sugar
TA
VA
Glycerine
A

alcohol = 17-22% (compared to 15% for Fino/Manzanilla)
Sugar = <5 g/L (same as Fino/Manzanilla)
TA < 5g/L (compared to <4 Fino/Manzanilla)
VA < 0.8 g/L (compared to <0.2 Fino/Manzanilla)
Glycerine 7-9 g/L (compared to <2 Fino/Manzanilla)

95
Q 
Compare Biologically aged wines to Oxidatively aged wines on the following parameters
Alcohol
RS
VA
Glycerine
Acetaldehyde
Color
A

alcohol is lower on Biological, higher on Oxidative
RS is slightly higher for Oxidative than Biological
VA is higher on Oxidative, lower on Biological
Glycerine is higher on Oxidative, lower on Biological
Acetaldehyde is higher on Biological, lower on Oxidative
Color is paler on Biological, deeper on Oxidative

96
Q

What Sherries can be considered to be “dual aged” (biological and oxidative)?

A

Amontillado and Palo Cortado (although for the latter: wines that do not suit the parameters for Finos or Manzanillas after fortification will be raised to around 17% to suspend flor activity and continue oxidative aging)

97
Q

Compare the alcohol levels for Fino & Manzanilla vs. Oloroso vs Amontillado vs Palo Cortado

A

Fino & Manzanilla = 15-(17% )
Oloroso = 17-22%
Amontillado = 16-22%
Palo Cortado = 17-22%

98
Q

Compare the Sugar levels for Fino & Manzanilla vs. Oloroso vs Amontillado vs Palo Cortado

A

All are < 5 g/L

99
Q

Compare the TA levels for Fino & Manzanilla vs. Oloroso vs Amontillado vs Palo Cortado

A

Fino & Manzanilla <4 g/L
Oloroso <5 g/L
Amontillado <5 g/L
Palo Cortado <5 g/L

100
Q

Compare the VA levels for Fino & Manzanilla vs. Oloroso vs Amontillado vs Palo Cortado

A

Fino & Manzanilla <0.2 g/L
Oloroso <0.8 g/L
Amontillado <0.8 g/L
Palo Cortado <0.8 g/L

101
Q

Compare the Glycerine levels for Fino & Manzanilla vs. Oloroso vs Amontillado vs Palo Cortado

A

Fino & Manzanilla <2 g/L
Oloroso 7-9 g/L
Amontillado 3-5 g/L
Palo Cortado 7-9 g/L

102
Q

Compare the alcohol, sugar, TA and VA levels of PX vs Moscatel

A

Alcohol: Moscatel and PX = 15-22%
Sugar: Moscatel >160 g/L, PX 212- 500 g/L
TA: Moscatel 4-5 g/L, PX 3-5 g/L
VA: Moscatel +/- 0.4 g/L, PX +/- 0.5 g/L

103
Q

Compare the alcohol, sugar, TA and VA levels of Medium (cream) vs Cream sherry

A

Alcohol: Medium and Cream = 15-22%
Sugar: Medium =5-115 g/L, Cream 115-140 g/L
TA: Medium & Cream <3.5 g/L
VA: Medium & Cream <0.6 g/L

104
Q

What is the term for blends in sherry

A
  • cabeceos
105
Q

What is a “vinos generoso” vs a “vinos generosos de licor”?

A

Vinos generosos is a dry wine

Vinos generosos de licor is a blend of a dry and a sweet wine

106
Q

How is a 20 year Sherry designated?

A

VOR - Vinum Optimum Signatum (wines selected as optimal)

or Very Old Sherry

107
Q

How is a 30 year Sherry designated?

A

VORS - Vinum Optimum Rare Signatum (wines selected as optional and exceptional)
or Very Old Rare Sherry

108
Q

How does a Sherry qualify for VOR or VORS?

A

Bodegas have to submit their wines to the judgement of an independent tasting panel
This panel is made up of specialists w/ accredited expertise and reputation who have no connection to the bodegas
Wines must be analyzed using various tests such as Carbon 14, ester content, ash or dry extract

109
Q

What wines are eligible for consideration for VOR/ VORS?

A

Only Amontillado, Palo Cortado, Oloroso, and Pedro Ximenez are eligible for these age-designated categories

110
Q

What is a literal sense of the term/style “En Rama”?

A
  • an en rama sherry is one consumed or bottled directly from barrel
111
Q

What is the objective of an En Rama sherry?

A

the purest example of the wine that is in barrel

What we would experience if we were to enjoy it directly from the barrel

112
Q

What is “venenciado”

A
  • barrel sampling
113
Q

How do en rama wines compare to other sherries?

A

depending on the style of wine and its age, they will have greater intensity of color and less clarity in the glass

114
Q

How will En Rama wines mature differently once in bottle than standard Sherry?

A

Since the wines have not undergone the stabilization process before bottling, their evolution in the bottle will begin earlier
They will acquire distinct nuances and a complexity whose quality and longevity through time will reflect the original qualities and characteristics of the original wine

115
Q

Which Sherries are considered “vinos generosos”?

A

all of the dry sherries: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso

116
Q

What are considered to be “dulces naturales” Sherries?

A

these are the naturally sweet wines which are almost always made from the muscatel or PX varieties
This does NOT include cream styles
Note: in 1986, Lustau began to allocate a small part of its Polomino production to the creation of a collection of sweet oloroso vintages made of 100% Palomino

117
Q

What are the “three families” of Sherry wines?

A

Vinos generosos - dry styles
Dulces Naturales - naturally sweet wines (Moscatel, PX)
Vinos generosos de licor - wines which are a result of the blending of the dry and sweet styles

118
Q

As a general rule, when should a Sherry be consumed after bottling?

A

generally within a year of bottling
However, sherries evolve over time and do not expire or spoil if properly kept, although they will acquire different nuances

119
Q

How should open bottles of Sherry be stored?

A

standing upright
Avoid light
Refrigerate between 5-12C/ 41-53.5F

120
Q

How should unopened bottles of Sherry be stored?

A

standing upright
Avoid light
Stable temp around 13C/ 55F

121
Q

For each of the following, what is the recommended max storage time if the bottle is closed? Opened?
Biological (Fino & Manzanilla)
Oxidative (Oloroso, Palo Cortado, Amontillado)
Sweet (PX, Moscatel)
Blends (Medium & Cream)
Old wines (VOS, VORS, Añadas)

A

Biological: Closed: 2 years; Open: 2 weeks
Oxidative: Closed 3 years; Open: 3 months
Sweet: Closed indefinitely; Open: 12 months
Blends: Closed 3 years; Open: 10 months
Old wines: Closed 3 years; Open: 3 months

122
Q

For each of the following, what is the recommended serving temp?
Biological (Fino & Manzanilla)
Oxidative (Oloroso, Palo Cortado, Amontillado)
Sweet (PX, Moscatel)
Blends (Medium & Cream)

A

Biological: cold, 7-9C/ 44-48F
Oxidative: slightly chilled, 13-14C/ 55-57F
Sweet: Chilled, 10-12C/ 50-54F
Blends: Chilled, 10-12C/ 50-54F

123
Q

For each of the following, what is the recommended serving size?
Biological (Fino & Manzanilla)
Oxidative (Oloroso, Palo Cortado, Amontillado)
Sweet (PX, Moscatel)
Blends (Medium & Cream)

A

Biological: 5oz
Oxidative: slightly chilled, 5oz
Sweet: Chilled, 3oz
Blends: Chilled, 5oz

124
Q

Suggest some food pairings for Manzanilla

A

snacks, tapas
Veggies, salad
Japanese food
Charcuterie, Iberian ham

125
Q

Suggest some food pairings for Fino

A

Seafood, oysters
Nuts, olives
Rice, soups
White fish

126
Q

Suggest some food pairings for Amontillado

A

Hot soups
Roasted Veg
Spicy Cuisine
Poultry, white meat

127
Q

Suggest some food pairings for Palo Cortado

A

hard cheese
Mushroom umami
Rice, soups
Blue fish

128
Q

Suggest some food pairings for Oloroso

A 
Game meat
White meat
Red meat
Hot soups
Hard cheese
Legumes, stews
Rice, soups
Tuna, salmon
129
Q

Suggest some food pairings for cream sherries

A 
nuts, caramel
Foie
Spicy cuisine
Red fruit, berries
Soft cheese
Pastry, pies
Ice cream
Flan, mousse
130
Q

Suggest some food pairings for Moscatel or PX

A 
Dark chocolate
Foie 
Citrus fruit
Red fruit, berries
Soft cheese
Pastry, pies
Ice cream
Flan, mousse
131
Q

How is Sherry vinegar made?

A

like Sherry, it is aged in a system of solera and criaderas
A genuine prolonged aging sometimes exceeds 10 or 20 years
This aging accounts for richness and high concentration that characterizes Sherry vinegar

132
Q

What are some of the benefits of Sherry as a cocktail mixer?

A

lower alcohol than spirits (avg 15-21%)
Can provide wine acids that differ in structure and attack than citric acids (lemon and lime juice) more commonly used in cocktails
Can provide natural glycerol, a key component that provides roundness and body and acts as a flavor binder & enhancer, and gives impression of sweetness (exception for fino/manzanilla)

133
Q

What are some cocktail suggestions for Fino & Manzanilla

A

Spirits to work with: vodka, gin, tequila, white and younger aged rums and Pisco
Works well with: herbs, dry Vermouths, maraschino, honey, apples, citrus
Cocktail suggestions: 50/50 martinis, mojitos, daiquiris

134
Q

What are some cocktail suggestions for Amontillado & Palo Cortado (18% abv avg)

A

spirits to work with: white (gin, mezcal, etc), and aged spirits (genever, rum, etc)
Works well with: amaros, curaçaos, seasonal berries (esp Strawberries, raspberries). Dry and sweet vermouths, fig, apricot, stone fruits, herbs and mint
Cocktail suggestion: Manhattan and Old Fashioned variations, modifier in daiquiris, cobblers w/ suits and collins

135
Q

What are some cocktail suggestions for Oloroso

A

sprits to work with: full-bodied brown spirits such as whiskies, sketches, brandies, and aged rums & tequilas
Works well w/ : stone fruits, red fruits, sweet vermouth, amaros, plums, figs, chocolate, and coffee
Cocktail suggestions: Manhattan and old Fashioned variations, sherry cobblers or adonis

136
Q

What are some cocktail suggestions for Medium & Cream

A

sprits to work with: full-bodied brown sprit its such as whiskies, scotches, brandies and aged rums and tequilas; gin can bring a fresh citrusy lift as well
Works well w/ : vermouths and amaros; stone fruits, honey, fig, fresh herbs like basil and mint, aromatic spices like cinnamon, nutmeg and pepper
Cocktail suggestions Negroni, Manhattan and Old Fashioned variations, punches, flips , fizzes, sour variations, cobblers or adonis

137
Q

What are some cocktail suggestions for Moscatel & PX

A

spirits to work w: full-bodied brown spirits such as whiskies, scotches, brandies, and aged rums and tequilas. Pisco and gin work well w/ moscatel
Works well w/: vermouth, amaros, curaçao, seasonal fruits, apple, ginger, fig, date, citrus, cherry and stone fruits
Cocktail suggestions: Manhattan and Old Fashioned variations as a sweetening agent in cobblers and shaken cocktails like daiquiris and sours, flips fizzes or nogs

WSET Diploma D5 2022 (9 decks)

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