FORTIFIED WINES 💪🏼 Flashcards
(45 cards)
Famous towns for Sherry production
Jerez de la Frontera, Saluúncar de Barrameda, El Puerto de Santa Maria
Climate in Sherry area
Hot Mediterranean
Grape varieties used for Sherry
Palomino, Pedro Ximénez (PX), Muscat of Alexandria
“Albariza”
Type of soil in Jerez with a very high chalk content
Dry styles of Sherry
Fino/Manzanilla, Oloroso, Amontillado, Palo Cortado
Naturally sweet styles of Sherry
Pedro Ximénez, Muscat
Sweetened styles of Sherry
Pale Cream, Medium, Cream
Types for the first classification in Sherry production
Biological ageing, Oxidative ageing
Alcohol in biological ageing of Sherry
15-15,5% abv
Alcohol in oxidative ageing of Sherry
17% abv
Alcohol in base wine of Sherry
11-12% abv
“Butts”
600-litre oak barrels to age Sherry
“Criaderas”
Levels of different ageing in solera system
“Sobretala”
Wine before ageing in solera system
criaderas
3/14
“Flor”
Thick layer on the surface of wine, made up of a number of yeast strains. They feed off the alcohol in the wine and oxygen in the atmosphere to rproduce carbon dioxide and acetaldehyde.
Ideal conditions for flor
Wine with less 15,5% abv, cool/moderate temperature, high humidity
Biologically aged Sherry wines
Fino/Manzanilla, Pale Cream
Biologically and oxidatively aged Sherry wines
Amontillado, Medium
Oxidatively aged Sherry wines
Oloroso, Cream, Pedro Ximénez
VORS
Vinum Optimum Rare Signatum/Very Old Rare Sherry with at least 30 years old
VOS
Vinum Optimum Signatum/Very Old Sherry with at least 20 years old
Palo Cortado
Aroma of Amontillado but body of Oloroso. It starts out biologically but flor dies so starts ageing oxidatively. When cellar master realises, fortified to 17.5% abv then continues being oxidised.
Types of Sherry that can have age indicated status
Amontillado, Palo Cortado, Oloroso, Pedro Ximénez
