Adalucia Flashcards

Question

What is Arenas?

Answer 1

Arenas - Combination of sand and clay - High iron-oxide content giving a reddish color - This terms also includes coastal sand soils - Little to no limestone - Mostly Sand and silica - Not capable of producing palomino of high quality

Answer 2

Palomino de Jerez - AKA Palomino basto - Mentioned as far back as the 15th century - Dominant up to the 19th century Palomino Fino - Originally from Sanlucar - Better adapted to Albariza vineyards - Called Listan in Sanlucar - Called Horgazuela in El Puerto de Santa Maria - AKA Palomilla, Alban, Tempranilla, Ojo de Liebre, Jerez

Answer 3

Montilla-Moriles - This is the only grape allowed to be brought to Jerez from Montilla-Moriles for the use of Sherry production - only 0.65% of planting in Jerez

Answer 4

Moscatel Menudo - AKA Moscatel de Grano Pequeno or muscat a petits grains Moscatel de Alejandria - AKA Muscat d'Alexandria - Chipiona variety

Answer 5

Balbaina - Sub plots Balbaina Alta, San Julian and Cruz del Husillo Anina Macharnudo - Sub plots - Marcharnudo Alto, Cerro de Santiago (Cerro Viejo and Cerro Nuevo, Almocaden and Tizon - Higher elevation - Pure Albariza soils - Historic reputation for quality fruit - Closest Pago of the four to Jerez Carrascal - Sub plots - Vina El Corregidor and Vina El Telegrafo - Furthest inland, Fuller bodied wines

Answer 6

Torre Breva, Munive, El Maestre Miraflores, Charruado Pastrnilla, Armijo Atalaya Mahina, Hornillo, Martin Miguel, Cabez Gorda Evorilla

Answer 7

Vines are trained in a traditional system called vara y pulgar - Translates to stick and thumb - Two canes, one on either of the truck - Longer cane called "vara" is allowed to develop 8 or more buds - "Pulgar" or thumb is pruned short leaving only 2 buds - Pruning alternates each year, so that vara will become the pulgar and vice versa

Answer 8

Tresbolillo - Pattern of equilateral triangles - Planted 2.1 meters apart Marco real - Grid - Planted 1.57 meters apart Marco Rectangular - 2.3 meter spacing between rows to accommodate machinery but space between plants has gone down to 1.15 meters to maintain competition

Answer 9

Aserpia AKA Alumbra - Albariza soils are built up in a series of small ridges in October between each row to collect rainwater and then smoothed out in the spring Alomado - In year with excessive rain, this process involves digging troughs to channel excess water away from the vineyards to avoid too much erosion

Answer 10

- Process where grapes are spread out on grass mats and left in the sun for 12 to 24 hours to increase sugar concentration - This process was a standard through the 19th century but is no longer used today Except for making sweet wines from Moscatel and Pedro Ximenes

Answer 11

Lagars - Traditionally by foot in vineyard press houses in large wooden presses called lagars Pisadores - Worked by 4 men called Pisadores who wore wooden sandals studded with nails called zapatos de pisar

Answer 12

NO Except... - Gonzalez Byass - Valdespino - Barbadillo

Answer 13

Vineyard owners Almacenistas - Wholesalers who maintain stocks of wine Shipping houses

Answer 14

12,500 hectoliters - In 1996, this was reduced to 500 hectoliters to allowing for production on a smaller scale - Allowed for Almacenistas to begin bottling and shipping their own wines

Answer 15

32 in Jerez 19 in Sanlucar 5 in El Puerto de Santa Maria

Answer 16

De yema - Juice or must obtained from foot-pressing - Considered highest quality - Pie After de yema was obtained, grapes were put in the center of the lagar in a pile and pressed with a vertical screw press turneded by four men called "Tiradores" Aguapie - 2nd pressing totaling 5% Espirriaque - 3rd pressing Estrujon - 4th pressing Prensa - Last press used for distillation or vinegar De Yema and Pie account for 85% of press yield Smaller wineries use manual pressing while larger ones used hydraulic presses

Answer 17

Up until mid 1800s, initial ferment would happen at the press house - Wine would remain there for several months before being transferred to the bodegas By end of 1800s, it was more common to transfer musts to the bodegas - Put in 500L casks, drawn by horses or oxen - Due to hot weather ferment would usually begin in 6 to 8 hours, beginning during transportation - Because of this, barrels were not filled to the top - Wines fermented until December or January

Answer 18

Grapes are crushed in modern presses and sometimes destemmed - Horizontal screw presses, pneumatic bladder presses, etc - Destemmed is preference of winemaker Continuous press - Created by Diego Ferguson for Harveys in the 1970s - Grapes are moved through a system of tubes by means of a continuous screw with the free run juice being extracted along the way - Grapes are subject to increasing pressure to extract different pressing yields 72.5 L per 100 Kilos of grapes PRESS YIELD - Lees left over generally account for 2.5 L so it's closer to 70:100

Answer 19

Primera yema - Free-run juice obtained from lightest press - Up to 2 kg per cm Segunda yema - 2nd pressed - Up to 4kg per cm Prensa - Used for distillate

Answer 20

Gypsum or calcium sulfate was used to centuries Sprinkled on grapes - Used in Jerez since early 1600s To sulfur and acidify the must after filtered from skins and seeds

Answer 21

Tartaric acid is added to the must - Palomino naturally between 3.7-4 pH - Creates high risk of bacterial contamination - Corrected to 3.1-3.4

Answer 22

Stainless tank Except for notable examples - Valdespino's fino Inocente - Valdespino's Tio Diego

Answer 23

Pie de cuba - An already-fermenting must is added to an unfermented one to speed up the natural process - 2-10% addition - Can be done with native or selected yeast - Selected yeast is most common

Answer 24

Tumultuous fermentation - Very active, early fermentation stages - 3-7 days to complete - Consumes most of the sugar in the must Second phase - After 11% alcohol, most of the sugar is already consumed to the process slows

Answer 25

Una raya - / - Clean wine showing finesse and delicay Raya y punto - /. - Slightly less fine Dos rayas - // - Coarser wine and possibly not entirely clean Tres rayas - /// - Unsuitable for winemaking and sent to be distilled Vinegar - V - Contains overly high amounts of acetic acid Parilla - defective wines that were used to make vinegar or distilled alcohol Wines classified as delicate are ideal for flor and use for fino or manzanilla Wines with a cetain "godrdura" (richness) are used for oloroso Different classifications will be fortified to different strengths

Answer 26

"Half and Half" - 95% neutral Grape spirit cannot be added directly to wine but has to be mixed with older wine in equal parts

Answer 27

Flor thrives between 14.6-15.4% alcohol

Answer 28

Oloros is fortified to 17-18% to kill any existing flor and prevent it from forming again

Answer 29

Young, already fortified wines ready to be added to a solera system

Answer 30

Palma - Delicate - destined for Fino/Manzanilla Palma Cortado - Full - Will either be rich Fino/Manzanilla or Amontillado Palo Cortado - Rare - Fortified after Sobretables to 17%+ ABV killing flor - Both Palo (biologically) and Gordura (oxidatively) aged Pata de Gallina (Hen's Foot) - The wines are richly textured - Refortified to 17%+ and used for high quality Oloroso Raya - The wines are robust - Refortified to 17%+ and used for high medium Oloroso Dos Rayas - Used for cheap Sherry or vinegar Parilla - defective wines that were used to make vinegar or distilled alcohol

Answer 31

Musts considered fully-bodied go tend to be made into olorosos Must considered more delicate refine tend to be made into Manzanillas Historically this selection was done by vineyard - Coastal vineyards were lighter-bodied and ideal for biological aging - Vineyards inland were fuller-bodied and better for oxidative aging Recently, the vineyard is less impactful and decisions are made based of pressing - Free-run or primera yema is made into Finos/Manzanillas - 2nd press or Secondo yema is made ino Oloros

Answer 32

Can be thick or thin depending on….. - Geographic location - More active closer to the sea - Environmental conditions of the bodegas - Positioning of the cask within the bodega - Individual make up of the yeast population within a particular cask

Answer 33

Health of flor is maintained by adding younger wines, that contain nutrients to feed the floor - More frequently "refreshed" wine will have a more active layer of flor that one that isn't refreshed as often

Answer 34

- Flor consumes oxygen to survive - Flor protects wine from oxidation and in some cases can correct oxidation - Flor consumes trace amount of sugar - making manzanilla and fino drier than most table wines - Flor also consumes alcohol, acetic acid and glycerin - Fino and Manzanilla has no glycerol, which contributes a sense of sweetness, leaving them taste very dry - Flor consumes Volatile acidity - Fino and Manzanilla have very low levels of VA

Answer 35

Bota desmayalda - "fainting cask" - Barrel that has deplete alcohol below 14 degrees - Can be susceptible to acetic bacteria or Brettanomyces - Sometimes shows special characteristics that appeal to some connoisseurs

Answer 36

Cabezuela - Flors cells that die and fall to the bottom of the barrel forming a layer - Results in autolysis, further nourishing the wine by releasing proteins, enzymes and amino acids - Develops lees aged qualities similar to Champagne

Answer 37

Temperature for Flor is between 59-70 degrees F Humidity must be kept high - Chalky dirt floors are sprayed with water in summer months - Bodegas are built to promote airflow, incorporating large ceiling fans and ample ventilation

Answer 38

Venencia - Thief - Used to draw small amount of wines from the barrel, punching a small hole in the flor to prevent harming it's development - Traditionally made from silver and whale bone, now made from stainless steel and fiberglasss - Wine is poured into the glass from a great height to aerate it Cana - Less flexible Sanlucar version made from a bamboo-like reed

Answer 39

Arroba - Basic unit of liquid volume in the region - Equals 16.67 liters - This term is used in other parts of Spain, but doesn't necessarily equate to the same volume

Answer 40

A standard 600L cask if 36 arrobas - But only filled with 500L of wine Mostly American White Oak - Quercus Alba

Answer 41

In the past when the wines were fermented in barrel, the fermentation casks were 500L - A horse would carry a carretada of 690 kilograms of grapes, producing 500L Various sizes of barrels exists - Large tonels of 900L - Barrels that hold a single arroba - 16.67L

Answer 42

Special barrels marked by the Capataz that are not used in Saca - These were left for the Capataz, owners of the bodegas and special visitors to drink

Answer 43

Bota punta - Barrel on the ground level at the end of a row - Can sometime develop in different ways due to greater airflow or light exposure - Might be refreshed from the other barrels in the same scale rather than from younger criaderas increasing the average age of that particular barrel

Answer 44

Derived from Latin word solum or the Spanish suelo, both of which mean floor

Answer 45

- Fractional blending system where barrels are arranged in a series of groups called Scale - Wine is bottled from the oldest group of barrels, or first Scale also called Solera - When wine is removed from the first scale, it is replenished with wine from the next oldest scale, called the first Criadera, followed by the third Criadera and so on

Answer 46

Believed to have been invented in the mid to late 1700s in Sanlucar - A bottle of oloroso from the now-defunct bodega M. Antonio de la Riva stated on the label the solera began in 1806 Old examples - El Maestro Sierra - Amontillado - 1830 - still in use - Valdespino - Oloroso - 1842 - Gonzalez Byass - 1847

Answer 47

***NOT USUALLY STACKED IN THE TYPICAL DOWN PROGRESS*** - Finos and Manzanilas are typically stored on the two lowest tiers closest to the ground where the temperatures are the lowest - Oxidative wines are stored near the top where they can gain more body and richness - Most important to thing of them as groups of barrels, not as tiers of casks stacked on top of each other

Answer 48

Saca - Originates from verb Sacar, meaning to take out - Wine is taken in equal proportions and replaced with the scale or criadera before it - No more than 33% is removed from any criadera - The last criadera is filled with sobretables

Answer 49

Rocio - "Sprinkling" - Process of refreshing or replenishing each scale

Answer 50

Correr escalas - Running the scales - Combination of saca and rocios

Answer 51

Trasiegos - Movement of wine between Criaderas

Answer 52

Sifon, or bomba - Long curved tube used to siphon wine from a cask

Answer 53

Jarra - Metal and wooden container used to transport wine to new criadera

Answer 54

Canoa - Wide, triangular metal funnel

Answer 55

Rociador - Metal tube perforated with a number of holes at its end - Inserted in each cask so that the holes lie below the level of flor, gently introducing the wine Gerceta - A cloth sleeve used in Sanlucar instead of a rociador

Answer 56

Modern wineries use modern pumps and hoses to move wine

Answer 57

Cabaceo - Adjustments - The blending and sweeting process of Sherry before bottling

Answer 58

Dulce Pasa - Made from 'Soleo' Palomino grapes - most common Dulce de Alimbar - Made from sweetened Fino - very rare Mistela - Made from Soleo Mostcatel or PX Grapes

Answer 59

Color adjustments made by adding a combination of boiled and reduced syrup and fresh must Sancocho - Reduced to 1/3 it's original volume Arrope - Reduced to 1/5 it's original volume ***Arrope is reduced to 1/3 it's original volume in Malaga

Answer 60

Sherry is usually clarified by fining, filtering or both after sacas Cold stabilization like most white wines Prevents flor from growing again in the bottle

Answer 61

Tierra de vino - Traditional fining method - Fine grained clay, typically sourced from Lebrija - Contains a high proportion of aluminum silicate - Mixed with the wine and allowed to settle - As clay passes through wine it absorbs the albumen and any other foreign substances leaving the wine entirely bright after several days - This method has virtually disappeared **Egg white fining was also used traditionally**

Answer 62

Most Finos and manzanillas are heavily filtered - Usually active carbon - Strips the wine of it's color and flavors and aromas - More stable and easier to ship - Consumers prefer pale wines and this leaves the white very clear

Answer 63

Consumer preference of clear colored wines with clean flavors have lead to many manzanilla and Finos being aged much shorter - There's no point in aging a wine just to strip the effects of age with filtering - Finos and manzanilla tasted from a barrel is much richer, flavorful and colored than when tasting after the bottling processes

Answer 64

Argueso's Manzanilla San Leon Reserva de Familia Barbadillo's Manzanilla en Rama Emilio Hidalgo-La Gitana's Manzanilla Pasada Pastrana Lustau's Almacenista Manuel Cuevas Jurado Manzilla Pasada

Answer 65

En Rama - Wine that has been bottled directly from cask - In reality, most of these wines see a light filtration to remove solids - Egg white fining also can take place for en rama bottlings - Gonzalez Byass Tio Pepe Fino en Rama

Answer 66

Finos must be at least 15% alcohol - In the past these levels were much higher - 1980's - wines for export required a minimum of 17.5% alcohol - 1950's & 1960's - Common to ship Finos between 18 to 21% - Fernando de Castilla's Fino Antique - Ideal biological aging for sherry is 14.6-15.4% alcohol - But min alcohol is 15% limit the range of styles available to the consumers - Some casks have seen healthy biological aging activity at 13% alcohol

Answer 67

Bottling Dates - Bottling dates should be used to give insight into how much age the wine has received in bottle - Different sacas shouldn't have much difference in flavor due to the solera system, but the time spent in bottle can effect freshness and flavor profiles Many producers use codes which can be hard to read - Codes are used to discourage less-knowledgeable consumers and retails from assuming the date is a sell-by date or to return product for freshness - Andre Tamers of De Maison Selections requires bottling dates on all biologically-aged wines - L-xx-yyyy - Most sherries already have some kind of code which is used by the producer for identification and traceability - But they can be very hard to understand - Valdepsino Inocente - L111432 - First two digits "11" indicate vintage, 2011 - The following three indicate the day, 143rd day of the year or May 23rd - The last digit is specific to company, perhaps the bottling line that was used - L-abbcc - A - last digit of the year - B - the week - C - the day

Answer 68

Wineries where the base wines are pressed and fermented - Typically situated near the vineyards - Formerly, small building of traditional construction, arranged around a wine press and fermentation cellar - Often container living quarters for proprietor's family - Many still used today - Modern facilities have been built to accommodate modern practices - Mostly Still located in vineyard areas or on the outskirts Bodegas where wines are aged - Typically located in the town centers - Ideal conditions for aging are… - Temperature constantly between 64-68 degrees F - Humidity constantly between 64-74%

Answer 69

Oldest - Small, winding bodegas built in the Moorish Style - Predate biologically aged wines and soleras - Low ceilings and cool environments - Fernando de Castilla, on Calle Jardinillo in Jerez uses a space like this to age brandies - Theirs was built in the late 18th century but still representative of the style Granaries - Used in the 17th and 18th centuries - Commonly owned by shippers of wheat and wine to the Indies - Ground floors would be used to store wine - Delgado Zuleta owned many of these in Sanlucar before moving to a new complex - Most of these have disppeared Mid-Sized - Built in the 18th and 19th centuries - During or slightly before sherry's golden age - Built with considerable height better suited for Flor aging and soleras - Two Groups - Those located in privileged areas in the town centers - Protected by nearby buildings from excessive sunlight - Kept humid by their proximity to water table - Grant in El Puerto or La Cigarrera in Sanlucar - Those exposed to external elements - El Maestro Sierra in Jerez - Built on a high bluff to receive the Poniente - Gutierrez Colosia in El Puerto de Santa Maria - Humid due to location near the mouth of the Guadalete River These 3 styles of buildings above were not expressly built for storing This causes a sherry producer to select certain corners of the bodega to house specific barrels or solera system Grand Bodegas - Built in the 19th century - Apexed in 1870s fueled by Sherry boom of the first half of the 19th century - Specifically designed to hold thousands of casks in the optimal conditions - Built along an axis running northeast to southwest - Keeps interior cool by minimizing sun exposure during hottest parts of the day - Allow for the bodega to receive the moist winds from the westerly Poniente - Eastern walls are made from 24 inches of sandstone or brick and painted white to protect from the Levante wind and reflect sunlight - Trees are planted along the southern wall to protect from direct sunlight - Roofs are lined with Arabic tile which reflect sunlight and external heat - Floors are covered with a porous, chalky dirt called albero - Periodically sprinkled with water to further regulate temperature and humidity - Ventilation windows are placed high on walls to regulate humidity - Usually small and can be left open entirely, or covered with woven esparto grass to protect from dust and light - Casks are arranged in rows parallel to the rows of pillars - Usually stacked 3-4 levels high - Barbadilllo's La Arboledilla in Sanlucar - Built in 1876 - 33 meters wide - the age of Christ at his crucifixion - Standard width at the time - 41 feet tall at the center with 23 feet tall walls - Other examples include Osborne's Bodega La Palma in El Puerto and Lustau's Bodega Los Arcos in Jerez - Many of these building are now being torn down or repurposed - La Carbona, one of Jere's finest restaurants, is housed in an old bodega - Lustau's former bodegas in the old quarter of Jerez is now an restaurant and event space Modern Facilities - Large, integrated complexes that combine offices, warehouses and facilities for both vinification and aging - Garvey, Jose Estevez (Marques del Real Tesoro and Valdespino) and Williams & Humbert in Jerez - Delgado Zuleta in Sanlucar - Employ refrigeration and humification systems, contemporary machinery and latest vinification technology

Answer 70

Capataz - Cellarmaster Desfangado - Racking

Answer 71

Vinos Generoso - Max 5 g/L RS - Fino - 15-17% ABV - Amontillado - 16-22% ABV - Palo Cortado - 17-22% ABV - Oloroso - 17-22% ABV Manzanilla Vino Generso Vino Dolce Natural - Dulce: min 160 g/l residual sugar - Moscatel: min 160 g/l residual sugar - Pedro Ximénez: min 212 g/l residual sugar Vino Generoso y Licor - Dry: 5-45 g/l residual sugar, 15.5-22% ABV - Medium: "Dry" 5-45 g/l, "Sweet" 45-115 g/l residual sugar, 15.5-22% ABV - Usually produced from Amontillado - Pale Cream: 45-115 g/l residual sugar - 17-22% - Usually produced from Fino - Cream: 115-140 g/l residual sugar - 15.5-22% - usually produced from Oloroso

Answer 72

Must have 15% potential alcohol

Answer 73

"/" marked on a a sherry barrel to indicate biological aging

Answer 74

Sacas are performed in Sanlucar up to 12 times per year opposed to the two or three in Jerez - Results in more vigorous flor activity

Answer 75

Have more scales than sherries made in Jerez - Up to 14 - Hidalgo's La Gitana

Answer 76

Less than 5 years - Amount of time varies from Bodega to Bodega - Vina AB by Gonzalez Byass and Valdespino's Tio Diego are highly Flor-influenced - Almacenista Miguel Fonatdez Florido is highly oxidative - Flor dies when biological process is finished and the wine is fortified to 17%-20% and begins oxidative aging

Answer 77

The name used for Amontillado in San Lucar

Answer 78

According to the rules of the Consejo Regulador, a palo cortado is defined as a wine combing the delicacy and aromatic refinement of an amontillado with the structure and body of an oloroso - Nothing about production is defined, leaving the definition and results to wide interpretation

Answer 79

Term used to describe Body and richness in Sherry

Answer 80

- Wine is initially marked with a palo or stick ( / ) to indicate biologically aged wine - Crossed with a horizontal line (Cortado, or cut) to indicate oxidative aging has begun and then fortified to around 17.5% ABV - Cellar master can cut the wine again with more grape spirit - Dos cortados - two cuts - Tres cortados - three cuts - Cuatro cortados - four cuts

Answer 81

More ample body, or Gordura, and richness than Amontillado More sleek and refined in tone texture than Oloroso Spends less time under Flor than Amontillado - Palo Cortado would normally be aged under Flor anywhere from 6 months to 3 years

Answer 82

Blending Amontillado and Oloroso - Requires a great deal of time to properly integrate Old Amontillado's can be sold as Palo Cortado - On the grounds that it's extended oxidative aging has resulted in a wine somewhere between Amontillado and Oloroso - In this case, the richness and body on the palate come not from the Glycerol (consumed by Flor because it was an Amontillado first) but from extreme concentration due to barrel aging - Some producers blend in PX - A few drops for richness - Deliberately to make a sweet wine

Answer 83

"Gordura" with O - 18%-20% alcohol after oxidative reduction

Answer 84

Evaporation during oxidative aging Accounts for 3-5% loss of total volume per year

Answer 85

Sweet wine made from the Pedro Ximenez left to dry in the sun before pressing - "Soleo" - 6 to 8 days of drying

Answer 86

Montilla-Moriles

Answer 87

300-500 g/L RS

Answer 88

only a few degrees of alcohol come from fermente - PX is fermented from 15 to 18% - Alcohol can reduce over time through evaporation to 12% ABV but must be refortified to 15% at bottling

Answer 89

Jerez - Fortified up to 18.5% alcohol - Barrels are filled 5/6ths of their capacity leaving a good portion exposed to oxygen Montilla-Moriles - Fortified to only 15% - Barrels are filled entirely

Answer 90

Moscatel de Alejandria

Answer 91

Moscateles Pasas - Partially dried (Soleo)

Answer 92

A few degrees - Fortified to between 15-17% ABV

Answer 93

Chipiona Thrives in sandy soils near the where the Guadalquivir empties into the Atlantic

Answer 94

Vinos Generos de Licor

Answer 95

Abocado - Sherry with gentle sweetness Amoroso - Sweetened Oloroso Vino de pasto - Lightly sweetened amontillado Brown sherry -Dark, rich wine composed of rayas and other olorosos with PK Vino de color - A dark concentrated wine sued specifically for adding and character to a blend

Answer 96

Harveys Bristol Cream - One of the world's most famous Sherries - John Harvey & Sons, founded in 1796, trademarked Bristol Cream in 1865 - Relates to an older style of sherry called Bristol Milk, records if it in 1634 - The name originated when Harveys decided to create a new style, an aristocratic lady tasted it and said "If the first was Bristol Milk, then surely this must be the Cream"

Answer 97

- Typically made by blending Oloroso and PX - 115-140 g/L RS

Answer 98

- Fino, small proportion of amontillado allowed, is sweetened with concentrated and rectified must instead of PX - this keeps the color pale - 45-115 g/L RS

Answer 99

5-45 g/L RS Best Examples - Williams & Humbert's Dry Sack made from Amontillado, oloroso and PX

Answer 100

East India Sherry - Like Madeira, casks stored as ballast in the holds of ships headed for the East Indies and then returned - Wines softened and mellowed due to voyage - Best Example is Lustau East India Solera made from blending Oloroso and Pedro Ximene

Answer 101

2000 - Wine must be submitted to Consejo -Tested for organoleptic age profile and for quality by members of Consejo and authorities in the field who are NOT connected to the Bodega - Tested analytical tests in a lab measuring things like Carbon 14 to help estimate age - Each Saca must be tested upon drawing, so in theory one year's Saca could be accept and another rejected - Only Amontilllado, Palo Cortado, Oloroso and PX are eligible - A bodega must have at least X amount of wine in that specific crianza system, including solera and criaderas, for every liter they want to sell - 20 L for VOS - 20 years - 30 L for VORS - 30 years - 2L for VOS - 12 years - 15L for VORS - 12 years

Answer 102

VOS - Vinum Optinum Signatum or Very Old Sherry - 20 years old or more on average VORS - Vinum Optimum Rare Signatum or Very Old Rare Sherry - 30 years old or more on average Vinos de Jerez con Indiccaion de edad - 15 year - 12 year

Answer 103

Anadas - Sherries aged in a static fashion, left to aged unblended with the final wine containing only a single vintage - These are the most rare and prized to collectors - Can often be more oxidative and overtly concentrated because they aren't refreshed from younger wine - Can be singular in personality because the musts are from the best vintages and plots - They tend to be released in maturity after aging for decades - 3-5% of wine can evaporate each year, requiring the bodegas to consolidate barrels and even use smaller barrels - Oloroso and Palo Cortado is most common - Amontillado is possible - Fino or Manzanilla is possible but very difficult because ine cannot be replenished, it is very hard to maintain Flor - It can be difficult to classify between Palo Cortado or Oloroso at the time of bottling and Sometime different barrels could have different classifications Best Examples - Williams & Humbert Anadas every year going back to 1924 - Gonzales Byass began to market in 1998 - 1979 Palo cortado - 1964 Oloroso

Answer 104

- Wines made from Soleras can be "Vintage" dated with the year that the Solera was started - In reality, depending on the age of the solera, there is a miniscule amount of the original vintage in the solera Best Examples - Emilio Hidalgo's Privilegio Palo Cortado 1860 - El Maestro Sierra's Amontillado Viejo 1830

Answer 105

Pedro Ximenez - Over 75% of total plantings Airen - AKA Layren Baladiverdejo - AKA Jaen Moscatel - Mostly grano pequeno Montepila Attempts have been made to introduce red grapes like Tempranillo, Syrah, Cabernet, Merlot but unlikely to be successive

Answer 106

Tinajas - 6,000-8,000 liters earthen vessels - Some as large as 10,000 L - Often partially sunk into the ground to allow for easier access or to have structures built around them - Today most wines are fermented in stainless Montilla Moriles

Answer 107

- Plate pressed are required because pneumatic presses do not have enough force to press the dried grapes - The last 10% is obtained using a press used for olive oil - If the grapes are not dried well enough, the intense pressing can result in a very green stemmy flavor

Answer 108

Two Zones of highest Quality - Both within Montilla-Moriles Superior - Sierra de Montilla - Located in the hills just east of Montilla itself - Moriles Alto - North of the town of Moriles - Both are between 1,300-2,000 ft on Albariza soils and considered ideal for PX - 60 hectoliters per hectare max yield Ruedos - Anything outside of the those above mentioned zones of higher quality - Good for PX but oxidize too quickly for Finos - 80 hectoliters per hectare max yield Montilla-Moriles Superior has higher concentration of albariza

Answer 109

- Fortification is not required here because Finos can naturally develop enough potential alcohol to reach 15% ABV - Winemakers in the region claim their wines are most complex than that of Jerez because the lack of fortifications

Answer 110

- Fortification is not required here because Finos can naturally develop enough potential alcohol to reach 15% ABV - Winemakers in the region claim their wines are most complex than that of Jerez because the lack of fortifications

Answer 111

Vino Generoso (not always fortified) - Fino - Tend to be older than Finos in Jerez averaging 8-10 years - Amontillado - The word amontillado is derived from Montilla - Used for 200 years in the region - Julian Jeffs cites Pascual Moreno de Mora to use the word in the last 18th century - Oloroso - Usually slightly off-dry - Palo Cortado - Very rare

Answer 112

Vino Dulce Natural (fortified) - Pedro Ximénez: min. 272 g/l residual sugar - Moscatel: min. 160 g/l residual sugar Soleo or asoleado process - Harvested in August and left to dry outside in the sun for 4-10 days - Concentrates sugar through dehydration and can double the potential alcohol up to 30 degrees Baumes - Rain can ruin this process - Roughly half of the volume is lost in this process - 100 Kilos of grapes can only produce 30 liters of must Ferment - Only 1-2% ABV can be obtained from ferment due to the overly concentrated must - This means the vast majority of sugar from the must is retained Fortification - Takes place immediately after ferment and done with either neutral spirits of a combination of spirits and oloroso and amontillado - Modern trends produce wines around 14-15% ABV - Casks are always topped up - Freshness, even in old wines in the aim - They disparagingly call Jerez PX "burned" due to the oxidative characteristics - Many producers are making all stainless versions that are released young - Toro Albala's Don PX - 2 year in stainless and 450 g/L RS - Alvear's P.X. Anada - Aged Versions - Can be aged in cask for decades - Perez Barquero's Solera Fundacional 1905 - Alvear's Solera 1830

Answer 113

Dry table wine - wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend - White - Rosado - Red Sobremaduradas - min 45 g/L RS - Overripe grapes left to dehydrate on the vine ___ - Malaga DO

Answer 114

- Vino Seco (not fortified): min. 70% recommended grapes - Vino de Uvas Sobremaduradas (not fortified): Sweet wines produced from overripe grapes - Vino Dulce - Vino Naturalmente Dulce: recommended grapes only, min. 300 g/l must weight - Vino de Uvas Pasificadas Dulce (not fortified): Sweet wines produced from dried grapes. - Vino de Licor (fortified Seco, Semiseco/Abocado, Semidulce, Dulce): min. 70% recommended grapes (except Málaga Pálido requires 100% recommended grapes) - Dulce Vino de Licor includes the following categories: - Vino Maestro: fresh grapes, fortified before fermentation starts - Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight - Vino Tierno: "sunned" grapes, fortified after fermentation starts, 350 g/l min. must weight (after "soleo" drying process

Answer 115

Recommended - Pedro Ximénez - Moscatel de Alejandría - Moscatel de Grano Menudo (Moscatel Morisco) Authorized: Max 30% - Lairén - Doradilla - Romé (Romé is the only red grape authorized.)

Answer 116

Málaga Pálido: no minimum (produced without the addition of arrope) Málaga: min. 6 months in oak Málaga Noble: 24 to 36 months in oak Málaga Añejo: 36 to 60 months in oak Málaga Trasañejo: min. 60 months in oak

Answer 117

Dorado/Golden: Produced without the addition of arrope Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope Oscuro/Brown: Produced with the addition of between 5-10% arrope Color: Produced with the addition of between 10-15% arrope Negro/Dunkel: Produced with the addition of at least 15% arrope

Answer 118

Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.

Answer 119

Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing. Lacrimae Christi: Lágrima wines aged a min. 2 years in oak.

Answer 120

Pajarete: A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.

Answer 121

Vendimia Asoleada: Wines produced solely from Pedro Ximénez and/or Moscatel dried through the "soleo" method.

Answer 122

Jerez - 1/5th of original volume Malaga - 1/3rd of original volume

Answer 123

Pantomima: Concentrated grape must heated and reduced to 50% of its original volume. Malago DO

Adalucia Flashcards

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