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WSET 3 Specification Focus > Sherry > Flashcards

Sherry Flashcards

1
Q

Which 3 towns are allowed to mature Sherry, and what are they collectively referred to as?

(Bonuses probably not on exam)
Bonus 1: What is the separate DO of Sherry matured in one of these, and what is different about it?

Bonus 2: What region is not included in the Sherry DO, but is allowed to supply grapes for Sherry production? What variety do they supply and why?

A

Jerez de le Frontera, Sanlucar de Barrameda, Peurto de Santa Maria - referred to as Jerez

Bonus 1: Manzanilla de Sanlucar de Barrameda - made exactly the same as Fino, but the cool, humid coastal climate of SdB creates conditions for year-round flor (no summer/winter die-back), resulting in a “more intensely tangy” style.

Bonus 2: Montilla-Moriles provides PX grapes because it grows more successfully there.

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2
Q

What grape variety makes up the vast majority of Jerez plantings and what are its acidity and character?

A

Palomino - Low acidity, Neutral character

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3
Q

What variety is the 2nd most planted in Jerez, and what is it used for?

A

Pedro Ximenez - used for sweet wines

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4
Q

What variety is planted in very small amounts in Jerez, and what is it used for?

A

Muscat of Alexandria - used for sweet wines

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5
Q

What is a viticultural traits of PX, and its benefit?

What is PX’s character?

A

Thin skinned - good for sun-drying for sweet wine production

Neutral character

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6
Q

What is the general climate of Jerez?

What are the seasons like?

A

Hot, sunny, Mediterranean

Wet winters and dry summers

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7
Q

What are 2 important natural factors affecting the climate in Jerez? Name and describe them.

A

1) the cooling, humid Poniente wind from the coast (West)

2) the hot, drying Levante wind from the East

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8
Q

What time(s) of year does Flor grow in Jerez? What time(s) of year does it die back? Where is the exception and why?

A

Flor grows in Spring and Autumn
Flor dies back in Summer and Winter
Flor grows year-round in Sanlucar de Barrameda because of its cool, humid coastal influence

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9
Q

What is the soil called in Jerez, and what is it made up of?

A

Albariza - made up of very high chalk content

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10
Q

What are the 4 key features of the soil in Jerez?

A
  • good drainage in the wet winters
  • good water retention in the dry summers
  • fractures vertically so vine roots can access the deep water reservoirs
  • forms a hard crust in summer that limits evaporation from the water deep below
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11
Q

How do vineyards in Jerez promote the retention of water from winter?

A

They dig rectangular pits post-harvest to trap water and reduce runoff. These are smoothed out in Spring.

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12
Q

Is Sherry fined and filtered? What are the exceptions, and what is the label term for it?

A

Most are fined and filtered, but there is an increasing trend toward minimizing this - particularly with biologically aged Sherries because the vibrancy of their flavors can be dulled. Minimal intervention Sherries may be labeled “en rama.”

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13
Q

What are the appearance and flavors (4 + 1 sometimes flavor character) of Fino & Manzanilla Sherries?

A

Pale Lemon

Citrus, Almond, Herbs, Bready (Flor), and sometimes Tangy

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14
Q

What are the appearance, sweetness, and flavors (3 + 1 extra for Muscat) of PX and Muscat Sherries?

A

Deep Brown
Luscious
Dried fruit, coffee, licorice
Muscat: add dried Citrus peel

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15
Q

What are the appearance, body, and flavors (4) of Oloroso Sherry?

A

Brown
Full bodied
Toffee, leather, spice, walnut

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16
Q

What can be a flavor issue in very old Oloroso Sherry, and what is done to mitigate this?

A

It can become very concentrated and astringent

Mitigated by blending in some younger wine

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17
Q

What is the appearance of Amontillado Sherry? How does it compare in body to Oloroso? Which flavor characteristic fades with age?

A

Amber or Brown
Less full-bodied than Oloroso
Yeast notes fade with age

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18
Q

What happens to Amontillado after biological aging?

A

It is re-fortified to 17% ABV and added to the Amontillado Solera

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19
Q

What is the appearance of Pale Cream Sherry, a flavor characteristic, and how is it sweetened?

A

Pale
Some Flor
sweetened with RCGM

20
Q

What is the quality of Palo Cortado, and how does it compare to Oloroso and Amontillado (1 comparison each)?

A

Very high quality
full body of Oloroso
character of Amontillado

21
Q

What can happen to very old oxidatively aged Sherry?

A

Evaporation can lead to very concentrated Sherry with up to 22% ABV

22
Q

What are the name, size, and composition of the vessels used for maturing Sherry?

A

Butts
600 litres
Oak that has been used previously (no oak flavors)

23
Q

What conditions are needed for proper maturation of biologically-aged Sherry and why?

A

Cool, humid conditions for the survival of Flor

24
Q

What are the maturation warehouses for Sherry called, and what 5 features do they have to facilitate the ideal maturation conditions for biologically-aged Sherry?

A

Bodegas
Thick white walls, high ceilings, windows facing west for the cooling Poniente wind, earth floors, floors kept damp for cooling humidity

25
Q

What is a modern technique used to facilitate the ideal maturation conditions for biologically-aged Sherry?

A

Air conditioning

26
Q

What are the names of the 2 stages in Sherry production, and what (generally) happens in each?

A

Sobretabla - fermentation

Solera system - maturation

27
Q

What is the difference between a Criadera and a Solera?

A

Criaderas are the levels that Sherry goes through in the Solera system
the Solera is the oldest and final level before bottling

28
Q

Are the Criaderas and/or Solera filled completely for biologically-aged and/or oxidatively-aged Sherry? If not, to what degree are they filled and why?

A

No.
They are only filled 5/6 full for biologically-aged Sherry, and not quite full for oxidatively-aged Sherry because in the former Flor needs oxygen for survival, and in the latter greater oxygen exposure of the wine is desirable.

29
Q

How many Criadera are in a Solera system?

A

3 to 14

30
Q

What are 2 winemaking strategies that are used to maintain quality and consistency in Sherry?

A

No poor quality wine may be fed into the Solera system
Care must be taken not to remove too much wine for bottling from the Solera each year (or its character may not be taken on by the younger wine that is added to replenish it)

31
Q

What is a winemaking strategy used in Jerez to avoid potential loss of an ages-old Solera system?

A

Criadera are kept in multiple buildings

32
Q

Which # Criadera contains the youngest wine, 1 or 14?

A

14

33
Q

What are 3 traits of the Sherry base wine? (sweetness, character, alcohol)

A

Dry
Neutral
11 to 12% ABV

34
Q

What are the 3 things Flor feeds on?

A

Oxygen
Nutrients
Alcohol

35
Q

What are 2 things Flor creates, and what is the character imparted by 1 of these?

A

CO2

Acetaldehyde - imparts bready notes

36
Q

What temperature range is Sherry fermented at, how is it different, and why is it done?

A

20 to 25 degrees Celsius
High for white wine
Neutral character is the goal

37
Q

What fermentation vessel is typically used for Sherry (size + material)?

A

Large Stainless Steel tanks

38
Q

What is the character and ABV of the spirit used to fortify Sherry?

A

Neutral character

96% ABV

39
Q

At what stage is a Sherry when it is being classified for maturation?

A

Sobretabla

40
Q

What % is Sherry destined for biological aging fortified to, and why?

A

15 to 15.5% ABV

Because it is high enough to cease fermentation, but low enough for Flor to survive

41
Q

What % is Sherry destined for oxidative aging fortified to, and why?

A

17%

To stop fermentation and kill any Flor

42
Q

What can be decided during the Sobretabla stage, and what are the factors?

A

Classification for biological or oxidative aging

Strong or weak early development of Flor

43
Q

What is the difference in source and fermentation of Sherries destined for biological vs oxidative aging?

A

Biological - grapes come from the cooler coastal vineyards and are fermented at cooler temperatures

Oxidative - grapes come from the warmer inland vineyards and are fermented at warmer temperatures

44
Q

What 2 things can happen if a biologically aged Sherry isn’t developing Flor properly?

A

It can be re-fortified to 17% and moved for oxidative aging, or it can be rejected entirely

45
Q

What ABV are Sweet Sherries typically at when fortified? What % ABV are they fortified to?

A

2 to 3% ABV

Fortified to 17%

46
Q

Bonus (probably not on exam): What are the 4 Indication of Age Sherries? How old is each, and what styles of Sherry are allowed to be used (4 for 1st 2, 1 for 2nd 2)?

A

VOS - “Very Old Sherry” - 20+ years average age
VORS - “Very Old Rare Sherry” - 30+ years average age
Palo Cortado, Oloroso, PX, Amontillado

Single Solera Sherry - 12 year or 15 year - Amontillado only

WSET 3 Specification Focus (11 decks)

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