2. Sherry Flashcards
(260 cards)
1
Q
In what city is Sherry produced?
A
Jerez.
2
Q
Jerez is in the autonomous commune of…?
A
Andalusia.
3
Q
Wine production in Jerez dates back to which period?
A
The rule of the Phoenicians (1550 to 300 B.C.E).
4
Q
During the period of Moorish rule (8th to 13 century) wine consumption was what?
A
Prohibited.
5
Q
In what century did Jerez come under Christian rule?
A
The 13th century.
6
Q
Why did domestic consumption and exports increase in the 13th century?
A
This was the beginning of Christian rule when the consumption of alcohol was no longer prohibited. Domestic consumption and exports increased as English, Irish and Flemish traders began shipping Sherry.
7
Q
What two other regions saw an increase in Sherry exports after the end of Moorish rule?
A
1) Free trade agreements with France and England.
2) Large volumes were shipped to America from Chrisopher Columbus’ base in Andalusia after his discovery of America.
8
Q
In what year was Spain’s first wine-related reulatory council established and what is its name?
A
1) 1933
2) Consejo Regulador
9
Q
What is the purpose of the Consejo Regulador?
A
To set regulations to control the production and trading of Sherry.
10
Q
Why was the Consejo Regular established?
A
Sherry’s popularity in the late 19th and early 20th centuries saw other countries produce their own, often ‘poor-quality’ imitation ‘Sherries’.
11
Q
In what decade did Sherry sales reach their peak?
A
1970s.
12
Q
Why did the sales of Sherry halve in the 1980s?
A
Younger consumers sought out different styles of wine to what their parents drank.
13
Q
What impact did younger generations seeking other wine styles to Sherry have on Sherry besides reduced sales?
A
The fall in demand resulted in a surplus of Sherry, which was largely cheap and low-quality.
14
Q
How did Rumasa dominate the Sherry industry in the 1970s?
A
Through consolidation of production facilities.
15
Q
What impact did Rumasa’s domination of Sherry have on the industry?
A
Drove down prices through its consolidation of production facilities burdening the market with high volumes of low quality product.
16
Q
At what latitude does Jerez sit?
A
36 degrees.
17
Q
At what altitude are the Jerez vineyards?
A
0-90 MASL.
18
Q
Describe the topography of the region.
A
Low lying with gently rolling hills with the vineyards planted at the top of the hills or on the slopes below.
19
Q
What climate does Jerez have?
A
Hot Mediterranean (hot, dry summers & mild, relatively rainy winters).
20
Q
What is the ‘poniente’?
A
A cool, damp wind off the Atlantic Ocean that has a cooling, humid influence in summer.
21
Q
What is the ‘levante’?
A
A hot, drying wind from north Africa that can make the climate more arid.
22
Q
What effect does the levante have?
A
Can cause grapes to transpire quicker thus concentrating sugars.
23
Q
Why might the concentration of sugars in Sherry grapes be a problem?
A
Too much sugar can make it difficult to ferment the wine to dryness, which is particularly problematic for the development of flor yeast required for some styles.
24
Q
Jerez’s high number of cloud-free days may mean what (2 points - 1 positive, 1 negative)?
A
1) Sunlight hours in the growing season are high helping to give fully ripe grapes.
2) Without sufficient shading, grapes can easily become sunburnt.
25
Sherry must come from what delimited area (2 names)?
1) The Zona de Produccion
or
2) Marco de Jerez.
26
How large in hectares is the delimited area for Sherry production?
7,142ha (2020)
27
What are the two DO within the Zona de Produccion?
1) Jerez-Xeres-Sherry.
2) Manzanilla.
28
Where might Manzanilla be grown and matured?
Sanlucar de Barrameda.
29
What other product must be grown within the delimited zone?
Sherry vinegar.
30
What one grape variety is permitted to be grown outside the Zona de Produccion but may still be labelled Jerez-Xeres-Sherry DO?
Pedro Ximinez.
31
Where is Pedro Ximinez most commonly grown?
Montilla.
32
The Zona de Produccion is split into two parts. Name them
1) Jerez Superior
2) Jerez Zona.
33
Of Jerez Superior and Jerez Zona, which is considered better and why?
Jerez Superior - all vineyards are located on the albariza soil.
34
What percentage of vineyard plantings within the Zona de Produccion does Jerez Superior comprise?
90%
35
What is a 'pago'?
A smaller delimited area such as a vineyard thought to produce wines with different characteristics from the others due to aspect, location, soil differences.
36
Name a pago near Jerez.
Marchanudo
37
Name a pago near Sanlucar.
Miraflores
38
Name a pago near El Puerto.
Los Tercios.
39
What three components make up albariza soil?
1) Limestone
2) Silica
3) Clay
40
Musts destined for lighter Finos and Manzanillas tend to come from which vineyard sites (3)?
1) Closest to the ocean
2) Southerly and/or westerly aspect
3) Lower elevation
41
Musts destined for heavier Finos, Amontillados, Palo Cortados or oxidative wines tend to come from which vineyard sites (2)?
1) Further inland
2) Higher elevation
(Hotter days and less of a cooling breeze)
42
What effect does albariza's clay content have?
Retains and gradually releases water from winter rainfall, which is vital during the very dry growing season.
43
When dry, albariza soil what?
Forms a crust, which helps reduces evaporation.
44
Albariza's ability to retain water means what with respect to vineyard management?
Higher planting densities and yields are possible compared with other regions with hot, dry climates.
45
Where is the majority of albariza soil likely to be found and why?
Towards the tops of the vineyard slopes as erosion has washed the topsoil into lower lying areas.
46
Why might high yields be desirable in Sherry production when compared with table wine?
The grapes do not need to have the same concentration of flavours as grapes for unfortified wines as most of the flavour comes from the maturation process.
47
What colour is albariza soil and what impact does this have?
1) Light colour (white).
2) Reflects light back into the vine canopy aiding the ripening of grapes.
48
What two other soil types are there in Jerez?
1) Barros - greater clay content.
2) Arenas - sandy.
49
What are two synonyms for Palomino?
1) Palomino Fino
2) Listo
50
What per cent of vineyard areas do Palomino plantings account for?
97%
51
What are three growing characteristics of Palomino?
1) Mid- to late-ripening.
2) Suited to dry, sunny weather.
3) High yielding.
52
What is a synonym for Moscatel in Jerez?
Moscatel de Chipiona.
53
On what soils does Moscatel de Chipiona mainly grow?
Sandy arenas soils.
54
What are two growing characteristics of Moscatel?
1) Late ripening.
2) Adapted to heat and drought.
55
Unlike the neutral characters of Palomino, Moscatel is what and produces what two types of aroma compound?
1) Aromatic.
2) Grape.
3) Blossom.
56
Other than for the production of PX fortified wines, what other purpose does Pedro Ximinez serve?
A sweetening agent.
57
What are the key characteristics of PX in the vineyard?
Small berries with thin skins that can accumulate high levels of sugars.
58
What other way is the sugar content of PX concentrated?
Sun-dried on esparto grass mats.
59
Where do the PX's flavours come from?
The drying and maturing processes.
60
What per cent of production by volume within the delimited Sherry area does PX account for?
Less than 1%.
61
If PX is grown in Montilla or Cordoba it can be shipped into the Zona de Produccion as fresh or raisined grapes, or as young wine. True or false?
True.
62
What is the principal, traditional training system used in Sherry vineyards (now falling out of favour)?
Replacement cane pruning known as vara y pulgar (finger and thumb).
63
An increasing number of vineyards are switching to what form of training system that allows for mechanisation?
Cordon trained (single or double) and spur pruned.
64
What is the maximum yield permitted in Sherry vineyards (in hL/ha)?
80 hL/ha.
65
What is a common yield in Sherry vineyards?
60-70 hL/ha.
66
What form of trellising is common in Sherry vineyards and why?
1) Vertical shoot positioning.
2) Ensures the canopy remains open and arranges for easy mechanisation.
67
What are the differences between within-row and between-row spacing?
Within-row - tight at around 1m.
Between-row - wide enough to allow tractors to pass.
68
Each year after harvest the soil is worked to create a series of troughs or gullies down each row of vines. Why?
To catch the winter rain as otherwise the water would flow down the sloped vineyards rather than permeating the soil.
69
What is the system of creating a series of troughs or gullies down each row of vines called?
Aserpia.
70
What are the three most widely used rootstocks? (Listed in order of usage).
1) 13-5 EVEX
2) 333Em
3) 41-B
71
The two most widely used rootstocks are hybrids of which species?
1) V. vinifera
2) V. berlandieri.
72
Why is rootstock 13-5 EVEX considered the most successful (5 reasons)?
1) It yields well.
2) It is drought tolerant.
3) It is limestone tolerant, which prevents the vine suffering from chlorosis.
4) Resistant to phylloxera.
5) Encourages the production of grapes with a higher total acidity.
73
Jerez is most at risk of what sort of disease pressure and why?
Mildew in spring.
Due to the warm humid post-rain weather.
74
What is the main pest of the region?
European grapevine moth.
75
How is the European grapevine moth managed?
Pheremone traps.
76
How is the risk of mildew managed (2)?
1) VSP training of the canopy to promote air circulation.
2) Systemic fungicides.
77
In what month does harvest typically begin for inland vineyards?
The start of August.
78
When is harvest typical for coastal vineyards?
The second week of September.
79
Why is harvest best completed as early as possible?
To avoid the risk of autumn rain that would bring rot/botrytis.
80
At what potential alcohol are grapes typically harvested?
12% ABV.
81
At what potential total acidity are grapes typically harvested?
5 g/L TA
82
At what potential pH are grapes typically harvested?
3.3 - 3.5 pH
83
What per cent of the total grape volume is harvest by machine?
60%
84
Why might Palomino-based wines require acidification?
Palomino loses acidity quickly in the final stages of ripening.
85
What addition is made to Palomino base wines during acidification?
Tartaric acid.
86
Compared to Palomino, PX and Moscatel are generally harvested earlier or later?
Later.
87
The higher concentration of sugars in later harvested PX and Moscatel makes the drying process what?
Easier & quicker.
88
Why is skin contact not desirable?
The phenolic compounds inhibit the growth of flor yeast.
89
What is the meaning of 'primera yema'?
The free run juice and the lightest pressings from which biologically aged wines are made.
90
Why might it be beneficial that Oloroso wines are made from later press fractions?
The higher levels of phenolics mean the flor struggles to develop.
91
What might the final press fractions be used for?
The wine used to season barrels.
92
What per cent of the juice yield do the free run and first pressings form?
60-75%.
93
What is the maximum permitted juice yield?
70 L/100kg of grapes.
94
Why is clarification important before fermentation?
The albariza soil is dusty to clarification removes these particles from the must.
95
How might the wine be clarified prior to fermentation (3 ways)?
1) Cold settling (16 degrees)
2) Centrifugation
3) Flotation (desfangado).
96
What fermentation temperature is ideal for the base wine?
22-26 degrees celcius.
97
Why are cultured yeasts most common?
Reliably ferment to dryness.
98
What vessel type is most common for fermentation?
Stainless steel.
99
Why do some producers use old barrels for fermentation?
To give a fuller body.
100
The base wine fermentation is split into two stages. Describe them.
1) A quick and vigorous first phase where the majority of sugar is fermented within 7 days.
2) A slower phase during which the remaining sugar is fermented typically lasting a couple of weeks.
101
Is MLC encouraged or avoided and why?
Avoided to prevent the development of lower acidity levels and buttery flavours.
102
How is MLC avoided?
By chilling the must.
103
What impact would SO2 have on biologically aged wines?
Negatively affect the development of flor yeast.
104
What is the 'First Classification'?
When each batch of base wine is tasted and sent for analysis post-fermentation.
105
What is the purpose of the 'First Classification'?
It decides whether the batch will be used for biological or oxidative ageing.
106
What style after the First Classification would typically be chosen for biological ageing?
Lighter-bodied, less intensely flavoured wines.
107
What style after the First Classification would typically be chosen for oxidative ageing?
Fuller-bodied, more intense wines.
108
To what ABV are wines destined for biological ageing fortified and why?
15-15.5% - the optimum concentration of alcohol needed for flor yeast to grow.
109
To what ABV are wines destined for oxidative ageing fortified and why?
17% - flor yeast cannot survive.
110
What is used to fortify the wines?
A 95% grape spirit that doesn't add aroma or flavour.
111
What is the post-fortification storage stage (pre-solera system) and in what vessel type may the wine be stored?
1) Sobretablas.
2) Remain in steel or be transferred to barrel.
112
What is the 'Second Classification'?
When wines marked for biological ageing during the First Classification are tasted and analysed again.
113
What sort of wine will be classified as Fino or Manzanilla during the Second Classification?
Wines that have developed a full layer of flor and have remained fresh.
114
What sort of wine will be classified as Amontillado during the Second Classification?
Wines that are slightly less delicate.
115
What sort of wine will be classified as Palo Cortado during the Second Classification?
Those that are even more full-bodied and intensely flavoured.
116
Once the Second Classification is complete, what happens to the wine?
It enters the solera system.
117
In which three municipalities must wines labelled DO Jerez-Xeres-Sherry be matured?
1) Jerez de la Frontera.
2) El Puerto de Santa Maria.
3) Sanlucar de Barrameda.
118
The three municipalities in which wines labelled DO Jerez-Xeres-Sherry are collectively known as what?
Zona de Crianza.
119
Moscatel can also be matured in which two municipalities?
1) Chipiona.
2) Chiclana de Frontera.
120
The maturation of DO Manzanilla must take place in which municipality?
Sanlucar de Barrameda.
121
What is the most widely used wooden vessel size for Sherry maturation?
Old 600 L butts of American oak.
122
Why is American oak favoured for Sherry maturation (2 reasons)?
1) Historical - American oak was brought back to Spain during the Spanish conquests.
2) American oak is cheaper than French oak.
123
What are the six key features of a Sherry bodega?
1) Thick walls to keep a constant temperature.
2) Tall with high ceilings meaning warm air rises away from the barrels.
3) Small windows positioned high near the roof.
4) Windows are oriented to allow cool, damp south-westerly winds from the Atlantic (Poniente)
to enter (lowers temperature, raises humidity).
5) Windows have thin blinds that diffuse sunlight and prevent dust, insects.
6) Floors are made of earth that can be wetted to lower temperatures and raise humidity.
124
Why are the temperature and humidity levels in a bodega so important?
To encourage and maintain the growth of flor.
125
What is the definition of the solera system?
A method of fractional blending used to maintain consistency and quality year after year.
126
What is the 'criadera'?
The grouped sections of barrels of wines of the same age that make up the solera system.
127
The criadera of the oldest wine is also called what?
Solera.
128
The 1st criadera contains wines of what age?
The second oldest wines.
129
What is the key rule of the solera system?
That no more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year.
130
What is the minimum age at which any wine may be released and bottled for sale?
Two years old.
131
What is the youngest wine in the solera system also know as?
Sobretablas.
132
Why might wine be removed early from the solera system before reaching the solera?
For reasons for style and price.
133
Give two examples of wines that may be made by removing wine early from the solera system?
1) An inexpensive Fino that may be made from relatively young wine (4th or 5th criadera) with a small portion of 1st criadera blended for complexity.
2) A mid-priced or premium Fino with a greater proportion of 1st criadera for complexity and a smaller portion of 4th or 5th criadera for freshness.
134
Give an example of a wine style that may be a blend of one or more solera system.
An Amontillado that's undergone five years in a Fino solera system and then eight years in an Amontillado solera system.
135
Flor is comprised of what?
Four strains of saccharomyces cerevisiae.
136
Where are the strains of yeast that form flor found?
On the skins of grapes and in the bodegas.
137
Why are Fino & Manzanilla Sherry butts typically left 85-90% full and their bungs only loosely inserted?
To encourage oxygen contact with the flor, which requires plentiful oxygen.
138
What storage temperature is required for Sherry butts to ensure the growth of flor?
16-20 degrees celcius.
139
What storage humidity is required for Sherry butts to ensure the growth of flor?
Above 65%.
140
What are four main influences of flor on the wine?
1) Protects the wine from oxidation - wines retain a pale lemon colour.
2) Consumes alcohol and release acetaldehyde - gives apple, hay and chamomile aromas.
3) Consumes glycerol - reduces the perception of body and sweetness.
4) Reduces acetic acid levels.
141
Over time, flor yeast reproduces and dies. Autolysis takes place when dead yeast cells fall to the bottom of the barrel, which leads to what flavour components?
Sasvoury, nutty flavours and an enhanced texture.
142
How does blending sobretablas into the solera system benefit the system?
Sobretablas is rich alcohol, glycerol and acetic acid, which are key nutrients for flor an so blending younger wines replenishes these to maintain a thick layer of flor.
143
What are two reasons why wine might be removed and replenished in a Fino or Manzanilla solera system?
1) To replenish nutrient levels to ensure flor stability.
2) To ensure wine is fresher when it reaches the point of sale.
144
Why do alcohol levels in wines undergoing oxidative ageing increase over time?
Water is lost from the barrels at a quick rate than ethanol.
145
Other than concentrating alcohol, what two other effects does the evaporation of water from the barrels of wine undergoing oxidative maturation have?
1) Glycerol levels rise.
2) Aroma/flavour compounds increase in concentration and evolve from primary to tertiary.
146
What happens to the levels of acetaldehyde during oxidative maturation?
Decrease slightly.
147
What happens to the levels of acetic acid and ethyl acetate during oxidative maturation?
Increase slightly.
148
Most Sherries are tartrate stabilised, fined and filtered prior to bottling. True or false? Why?
True because it is necessary to remove flor yeast, which could develop once the bottle is opened and the wine is in contact with oxygen.
149
All Sherries must be packaged and sealed in which three locations?
1) Jerez de la Frontera.
2) El Puerto de Santa Maria.
3) Sanlucar de Barrameda.
150
Dry Sherries must have a maximum of how many g/L of residual sugar?
5g/L.
151
Describe the colour, palate, aromas, flavours quality and price of Fino and Manzanilla.
Pale lemon.
Dry, light to medium body.
Low acidity.
Low alcohol (15-15.5%).
Aromas of bread dough and almonds.
Good to outstanding.
Inexpensive to super-premium.
152
Manzanilla must be matured where?
Sanlucar de Barrameda.
153
What is the climate of Sanlucar de Barrameda?
Maritime due to the proximity to the Atlantic with less extreme summers/winters and higher humidity.
154
What effect does the coastal location of Sanlucar de Barrameda have on the ageing process?
Can sustain a thicker layer of flor and more consistently throughout the year due to its constant temperature and higher humidity compared with inland Jerez.
155
What effect does the greater protection from oxygen have on wines matured in Sanlucar de Barrameda?
Manzanilla often taste lighter and fresher than Finos.
156
What does a Manzanilla's solera system need due to of its thicker layers of flor?
Needs replenishing with young wines more frequently to support the flor growth.
157
What is Manzanilla Pasada?
Manzanilla that is subjected to a period of oxidative ageing.
158
How might a Manzanilla Pasada be created?
By allowing the flor to die naturally by not refreshing the barrels with new wine for around one year.
159
What is an Amontillado?
A wine that must have attributes from both biological and oxidative ageing.
160
Explain the Amontillado solera system process (3 steps).
1) Begin in a Fino system.
2) Re-fortified to 17% to kill flor.
3) Matured oxidatively in an Amontillado system.
161
What might an inexpensive Amontillado be comprised of?
Young biologically aged wines that are blended into the Amontillado solera system for a short period of ageing.
162
What might a more expensive Amontillado be comprised of?
A wine that is matured in both a Fino solera system and an Amontillado solera system for longer periods so shows greater complexity.
163
What is the definition of Palo Cortado insofar as it shows in the glass?
A wine with aromas similar to those of an Amontillado but a palate more similar to an Oloroso.
164
How many g/L residual sugar may a Palo Cortado have?
Under 5g/L.
165
What is the ABV range of a Palo Cortado?
17-22%.
166
How are Palo Cortado wines generally chosen?
Commonly Finos at the Second Classification that are less delicate and show more complexity, or are less able to support a thick ayer of flor so have already undergone some oxidation.
167
What are three key features of a Palo Cortado and why?
1) Less prominent acetaldehyde than Amontillado.
2) Higher glycerol levels.
3) Fuller, rounder body.
1) Less time biologically ageing than Amontillado and more time oxidatively ageing.
168
What ageing process does an Oloroso undergo?
Oxidative.
169
How is the oxidative ageing process for Oloroso initiated?
After fermentation they are fortified to 17%, which stops flor developing.
170
What are the key characteristics of an Oloroso?
Brown in colour.
Dried fruits, caramel, walnut flavours.
Inexpensive to premium.
Acceptable to outstanding.
171
How might an inexpensive Oloroso be achieved?
By releasing the wine earlier from the solera system.
172
To what styles of Sherry can En Rama be applied?
All dry styles.
173
What is the most common definition of En Rama?
Sherries with no or minimal fining and filtration.
174
How are naturally sweet wines treated post-harvest?
Laid to dry in the sun for 2-3 days.
175
Why does the fermentation of grapes (PX & Moscatel) destined for naturally sweet styles stop around 4-6%?
Due to the very high sugar levels.
176
After natural fermentation of grapes destined for naturally sweet styles, to what ABV is the wine fortified?
15-16%.
177
What type of ageing process do naturally sweet wines undergo and what effect does this have?
1) Oxidative.
2) Gradual evaporation causes the sugars and flavours to concentrate further.
178
What are the two most common grape varieties used for naturally sweet wines?
1) PX.
2) Moscatel.
179
What is the minimum sugar level of single varietal PX?
212g/L.
180
What is the minimum sugar level of single varietal Moscatel?
160g/L.
181
What are the key characteristics of single varietal PX wines?
Full-bodied.
Low acidity.
Pronounced aromas and flavours of raisins, molasses, liquorice.
182
Pale Cream must underdo what form of ageing prior to sweetening?
Biological.
183
How are Pale Cream Sherries sweetened?
Using RCGM as it doesn't add colour or flavour.
184
Other than sweetening the wine, what effect does RCGM have on Pale Cream Sherries?
Dilutes the already light flor character.
185
What is the sweetness range of a Pale Cream?
Medium-sweet to sweet.
186
Medium Sherries must undergo what ageing process?
Both biological and oxidative.
187
Cream Sherries must undergo what ageing process?
Oxidative.
188
How are Medium and Cream Sherries typically sweetened?
With PX.
189
What is the sweetness range of a Medium Sherry?
Off-dry to sweet.
190
What is the sweetness range of a Cream Sherry?
Sweet.
191
What is the price and quality range of Medium and Cream Sherries?
Inexpensive to premium.
Acceptable to outstanding.
Both depending on the proportion of well-matured Amontillado, Oloroso and PX.
192
What does VOS stand for?
Vinum Optimum Signatum/Very Old Sherry.
193
What does VORS stand for?
Vinum Optimum Rare Signatum/Very Old Rare Sherry.
194
What does VOS indicate?
A wine with an average age of 20 years or more.
195
What average age does VORS indicate?
Wines with an average age of 30 years or more.
196
How often and by whom are VOS and VORS assessed?
Each batch is assessed for typicity by a tasting panel and sent for laboratory analysis to provide evidence of the age.
197
How might the age of the wine be proved?
Carbon-14 testing.
198
Can a VOS or VORS be sweetened?
Yes as long as it doesn't mask the original dry wine (as judged by the panel).
199
Why might a VOS or VORS be sweetened?
They are very old wines so can taste astringent.
200
What four styles of Sherry may be designated VOS or VORS?
1) Amontillado
2) Palo Cortado
3) Oloroso
4) PX
201
How are 12- and 15-year-old Sherries assessed?
Panel tasting and laboratory analysis but yearly (as opposed to every batch as with VOS/VORS).
202
What is the per cent split of vineyard ownership?
47% co-operatives.
31% shippers.
22% independent growers.
203
What are the three categories any company involved in Sherry production must be registered as?
1) Bodegas de la Zona Produccion (Production bodega).
2) Bodegas de Crianza y Almacenado (Ageing and storage bodeas).
3) Boedgas de Crianza y Expedicion (Ageing and shipping bodegas).
204
What is a production bodega?
Usually a large co-operative that presses grapes and ferments must into wine and sells the base wine to an ageing bodega.
They may sell their own wine but cannot qualify for either Sherry DO.
205
What is an ageing and storage bodega also know as?
An almacenista.
206
What is an ageing and storage bodega?
A bodega within the Zona de Crianza that matures wine and sells to a Bodega de Crianza y Expedicion.
207
What is an ageing and shipping bodega?
A bodega within the Zona de Crianza that matures wine (their own or from a production or ageing and storage bodega) but also has the sole permission to export or sell DO Sherry.
208
Why have almacenistas suffered most from the decline of Sherry sales?
As demand reduced, shippers relied on their own stocks no longer requiring stock from almacenistas for blending.
209
In 1996 the Consejo Regulador made what alteration that has benefitted larger almacenistas?
Reduced the minimum stockholding for companies to register as a shipper from 12,500 hL to 500 hL.
210
Give two examples of how the Consejo Regulador regulate the production of Sherry.
1) Maximum yields.
2) Minimum alcohol levels for base wines.
211
As well as regulating the production and trade of Sherry, what other purpose does the CR serve?
Is a major promotional body that engages in many forms of marketing for its members and the region.
212
What is the current global trend of Sherry sales?
Steep decline to approx 31 million litres in 2019.
213
What category of Sherry has seen the most dramatic decline in sales?
Cream Sherries from 12.5 to 6.9 million litres between 2006 and 2019.
214
What per cent of Pale Cream Sherry is shipped to the UK?
90%.
215
Why have sales of Manzanilla declined less rapidly than Fino?
It is the most consumed style in the domestic market.
216
Which country is the biggest market for Sherry sales (11.5 million litres in 2019)?
Spain.
217
Which country is the biggest export market for Sherry sales (8.2 million litres in 2019)?
The UK.
218
What are three reasons why value sales of premium-price Sherries might be increased in some markets such as the UK?
1) Modern tapas bars.
2) Sherry cocktails.
3) Younger drinkers.
219
How have some Sherry producers diversified their portfolio?
Producing unfortified wines from Palomino or PX in a range of styles (bio, oxi).
220
What ocean lies to the west of Jerez?
The Atlantic Ocean.
221
What river runs to the north of the Zona de Produccion/Marco de Jerez?
River Guadalquivir.
222
What river runs to the south and east of the Zona de Produccion/Marco de Jerez?
River Guadelete.
223
What is the name of the mountain range to the east of the Zona de Produccion/Marco de Jerez?
Sierra de Cadiz.
224
In which municipality are the majority of Jerez Superior vineyards?
Jerez de la Frontera (4,645 ha)
225
How many wine growing municipalities are there in the Marco de Jerez?
Nine.
226
Regulations state that what percent of Palomino grapes must be delivered from vineyards within the Jerez Superior sector?
60%
227
The Levante's low humidity and warmth poses what risk to grape vines?
It can slow phenolic ripening by putting vines under hydric stress.
228
The low altitude and proximity to the Atlantic of Jerez's vineyards has what effect on nocturnal humidity.
Nocturnal humidity remains high.
229
In what four months does the majority of rain fall in Jerez?
October to January.
230
What month is the hottest in Jerez and what is the average in-shade temperature?
1) August.
2) 33 degrees.
231
Before the introduction of RCGM, how were Pale Cream sherries made?
Using Palomino that had had its fermentation halted, though this is more expensive.
232
Pedro Ximinez makes up just a small portion of plantings in the Zona de Produccion/Marco de Jerez. When it is grown here, on what soils is it commonly found?
The heavier clay soils at the bottom of the Albariza slopes.
233
The commercially viable life of a Palomino vine is how many years?
40.
234
To ensure best sunlight exposure, vines are planted in what orientation?
North - south.
235
Albariza soils are typically very low in organic material. What are two ways vineyards are managed to overcome this?
1) When new vines are planted, deep excavations are made prior to (re)planting and filled with organic material.
2) Autumn leaves are allowed to decompose into the soil.
236
What are the main three disease concerns in a Sherry vineyard?
1) Oidium (powdery)
2) Downy
3) Phylloxera
237
When are the main three fungal disease pressures most prevalent?
If rain falls early in a hot summer.
238
Where does harvest begin?
The warmer inland areas where grapes ripen earlier.
239
What is the minimum legal parameter for potential alcohol?
10.5%
240
What is 'escurrido'?
The free run juice that forms during transport from the vineyards to pressing facility.
241
What happens to the escurrido?
It is drawn off first and typically fermented separately.
242
What is a 'venencia'?
A tall cylindrical cup attached to a long flexible handle that allows samples to be taken from the barrel for tasting.
243
What are the three designations of the first classification?
1) Raya - finest
2) Raya y punto - where there's doubt
3) Dos Rayas - fullest (destined for oxidative maturation)
244
What is 'mitad y mitad'?
1) Translation: half and half.
2) A 50/50 blend of the wine itself and 95% fortification spirit that's used to avoid shocking the young wine following the first classification.
245
What are the three designations of the second classification?
1) Palma - finest (fino)
2) Palma y punto - not as fine (fino or amontillado)
3) Palo Cortado
246
Which finished wine generally has higher levels of acetaldehyde: Fino or Manzanilla, and why?
Fino.
Because the flor strain (sacch. montuliensis) found in Jerez that produces the most acetaldehyde is not found in Sanlucar de Barrameda.
247
What are 'mannoproteins'?
A naturally occurring group of proteins found in the cell walls of yeasts, which are released once yeast dies.
248
Why is it common for Saca to occur more frequently in smaller amounts in Fino Sherry opposed to oxidatively aged Sherries? (2)
1) More regularly enhances the nutrient levels for the flor sustenance (higher proportions are present in the younger criaderas).
2) Fino is taken out more frequently for blending and bottling to reach the market in a fresher condition.
249
What is 'Saca'?
The process of removing and transferring wine from one criadera to another, or from the solera to bottle.
250
As a Fino Sherry matures through the criadera system what two components increase?
1) Acetaldehyde level
2) Gallic acid level
251
As a Fino Sherry matures through the criadera system what six components decrease?
1) Alcohol
2) Total acidity
3) Volatile acidity
4) Glycerine
5) Ethyl acetate
6) Dry Extract
252
Why is it common for a Manzanilla solera system to have more criaderas than a Fino system and why is a Manzanilla solera system refreshed more frequently?
Because of its thicker layer of flor, which requires greater nutrient replenishment all year round.
253
As an Amontillado Sherry matures through the criadera system what five components increase?
1) Alcohol
2) Total acidity
3) Volatile acidity
4) Glycerine
5) Dry extract
254
As an Amontillado Sherry matures through the criadera system what two components decrease?
1) Acetaldehyde (greatly after fortification)
2) pH
255
Other than acetaldehyde, all other characteristics (alcohol, acidity, glycerine, dry extract) of Oloroso sherries increase. Why? 2 reasons.
1) Due to the evaporation of water.
2) No biological ageing so no flor to consume these components.
256
Besides RCGM, and PX and Moscatel, what's another way of sweetening and adding colour to a dry Palomino wine to create sweetened style?
By adding vino de color (colour wine).
257
What is 'vino de color'?
2/3 arrope and 1/3 non-fermented Palomino must fermented to approx. 9% and 12 g/L sugar used as a blending agent.
258
What is 'arrope'?
Grape must boiled to 20% of its original volume
259
Why is it important to bottle Sherries with residual sugar in an inert environment?
Wines with high alcohol and high sugar are microbiologically unstable rendering them susceptible to spoilage in oxygen-rich environments.
260
As a consequence of the concentration processes associated with oxidative ageing, Amontillado, PC and Oloroso are allowed to have:
1) How much r/s
2) As long as total acidity remains how many g/L below?
1) 9 g/L
2) Not more than 2 g/L lower than that of those sugar levels.
