Sherry

Question 1

The vineyard area surrounds the southern Spanish town of ____1__ de la Frontera that gives the region its name. 1 is the centre of the Sherry industry.

Answer 1

1= Jerez

Question 2

Jerez has a ____, sunny ______________ climate although the vineyards that are nearer the coast are on average a little cooler and benefit more from the prevailing cool humid westerly wind known as the _____1_____. On occasions the temperature can be sent soaring by the hot and drying _____2____, which blows from the east.
This extra heat can seriously stress the vines and damage grapes.

Answer 2

hot, Mediterranean

1= poniente
2= levante

Question 3

Being a coastal region the annual rainfall is high compared with many other Spanish regions, but rainfall in the growing season is limited and it is the ____1_____ soil in the region that ensures the vine can cope.

Answer 3

1= albariza

Question 4

Albariza( soil) has a very high ____1____ content. It provides _____2_____ but vitally its depth and _________3_______ mean that it can store enough water to sustain を支えるthe vines during the hot dry summers.

Answer 4

1= chalk
2= good drainage
3= excellent water holding capacity

Question 5

In order to maximise the amount of water retained by the soil( Albariza) during autumn and winter, _______1______ are dug between the rows of vines to _______2______ and reduce run-off.

Answer 5

1= rectangular pits
2= trap the water

Question 6

There are three grape varieties permitted in Jerez:

List the 3.

Answer 6

Palomino
Pedro Ximenez
Muscat

Question 7

This grape accounts for the vast majority of the plantings in Jerez. It produces wines that are naturally low in acid and lack obvious varietal aromas. This makes it ideal for Sherry production where the styles of wine are largely determined by either biological or oxidative maturation. What’s this?

Answer 7

Palomino

Question 8

In common with Palomino, _____1_____ has little varietal flavour. Its thin skin makes it ideally suited to being sun dried and consequently it is used in the production of sweet Sherries.

Answer 8

1= Pedro Ximenez(PX)

Question 9

Only very small amounts of this are grown and, like PX, it is used to make sweet wines.

Answer 9

Muscat of Alexandria

Question 10

(Dry Sherry)
After fermentation, classification,
List the two options.

Answer 10

(a) fortification to 15% abv, flor growth, biological ageing( option: refortification to 17%+, oxidative ageing)
(b) fortification 17%abv, no flor, oxidative ageing

Question 11

(Sweet Sherry)

List the 5 process.

Answer 11

1= sundried grapes
2= pressing
3= fermentation 
4= fortification to stop fermentation 
5= oxidative ageing

Question 12

Dry styles( Sherry)
\_\_\_\_1\_\_\_\_ and \_\_\_\_\_2\_\_\_\_\_- These wines have only undergone biological ageing.

Answer 12

1= Fino
2= Manzanilla
マンサニリャ

Question 13

Dry Styles
Fino and Manzanillaマンサニリャ
These wines have only undergone biological ageing. They are _____1____ in colour and usually have aromas of _____ fruit, ________ and ______, together with _______ notes derived from the action of flor. The flavours are sometimes referred to as ______ and ______. They do not improve in bottle and should be consumed as fresh as possible.

Answer 13

1= pale lemon

citrus, almonds, herbs, bready

tangy, salty
ツンとくる

Question 14

______1_____ is most famous for the Fino style wine that is called Manzanilla fina.

Answer 14

1= Manzanilla

マンサニリャ

Question 15

Dry styles

______1______- These wines have only undergone oxidative ageing.

Answer 15

Oloroso

Question 16

Dry Styles
Oloroso- These wines have only undergone oxidative ageing. They are ____1____in colour, ____2__- bodied and dominated by oxidative aromas such as ______, _______, ______ and _______.

Answer 16

1= brown
2= full

toffee, leather, spice, walnut

Question 17

Dry Styles
______1_____- These are wines that have undergone a period of biological ageing followed by a period of oxidative ageing. Once their biological ageing is complete they are refortified to 17% abv, to kill the flor and fed into 1 solera system.

Answer 17

Amontillado

Question 18

Dry Styles
Amontillado- have undergone a period of biological ageing followed by a period of oxidative ageing. These wines are ____1____or _____2___ in colour, ___3___- bodied than Olorosos and combine yeast derived aromas with oxidative aromas.

Answer 18

1= amber
2= brown
3= less full

Question 19

Dry Styles
______1_____- This is a rare style of Sherry. It is defined as one that has the aroma character of an Amontillado but the body and richness of an Oloroso.

Answer 19

Palo Cortado

パロ• コルタド

Question 20

What is the naturally sweet Styles Sherry?

Answer 20

Pedro Ximenez(PX)

Question 21

Naturally Sweet Styles
Pedro Ximenez(PX) - These wines are \_\_\_\_\_\_1\_\_\_\_(colour) and lusciously sweet, often reaching 500g/L residual sugar.  They have pronounced aromas of \_\_\_\_\_\_\_ fruit, \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_\_.

Answer 21

1= deep brown

dried, coffee, liquorice

Question 22

Sweetened styles
______1______- These wines must have undergone a short period of biological ageing prior to sweetening, typically with RCGM. They are similar in appearance to Fino but rarely have a pronounced flor character.

Answer 22

1= Pale Cream

Question 23

Sweetened Styles
Medium and Cream
This is a very diverse category that includes both inexpensive and super premium wines. A Medium Sherry must show characteristics from both _____1_____ and _____2_____ ageing whereas a Cream Sherry only has _____3____ characteristics.

Answer 23

1= biological
2= oxidative 
3= oxidative

Question 24

Sweetened Styles
These wines, in particular the premium wines, will be sweetened with PX wine.
List the 2.

Answer 24

Medium

Cream

Question 25

Sweetened Styles
Medium and Cream
The best wines seamlessly balance the ______, _______ and ________ flavours of the dry wine with the ______ fruit notes of the sweet wine.

Answer 25

toffee, leather, walnut, dried

Question 26

(Dry Styles)
Palomino is used to make the dry wines of Jerez. Given the high temperatures at harvest time, the grapes must reach the press as quickly as possible to avoid _____1____. Fermentation typically takes place in ________2_______ at temperatures ranging from 20℃ to 25℃. This is high for a white wine but suits the aim of the Sherry producer who is seeking to produce a ______3_______. The base wine is dry with approximately 11-12%abv.

Answer 26

1= oxidation
2= large stainless steel tanks
3= neutral base wine

Question 27

First Classification
During the autumn the wines are classified into two types: lighter paler wines with more ‘finesse’ are selected for _____1____ ageing and darker, richer ‘heavier’ wines are selected for ____2_____ ageing.

Answer 27

1= biological 
2= oxidative

Question 28

Biological ageing requires the presence of ____1__, which is made up of a number of _____2______. Together these yeast from a thick layer on the surface of the wine. They feed off the ____3____(and other nutrients) in the wine and _____4____in the atmosphere to produce _____5______ and ______6_____. It is 6 that gives biologically aged Sherries their unique flavour.

Answer 28

1= flor
2= yeast strains
3= alcohol 
4= oxygen
5= carbon dioxide
6= acetaldehyde

Question 29

Biological ageing
_____1__ cannot thrive in a wine with an abv above 15.5%, and it flavours cool to moderate temperatures and high levels of humidity. Consequently, 1 grows more vigorously in the spring and autumn and dies back in winter and summer.

Answer 29

1= Flor

Question 30

Pale Cream/ Medium/ Cream:

Blending ____1___ wine with either ____2____ wines or ______3_________.

Answer 30

1= dry
2=sweet
3= other grape-based sweeteners