Making Process

Question 1

Fermentation

Answer 1

Generally divided into two phases: tumultuous and slow

Question 2

Tumultuous fermentation

Answer 2

Between 23 and 25 celcius to allow the yeast to develop, transforming all sugar to alcohol

Some sherry firms still use oak casks (traditional) to achieve certain characteristics in the wine

Question 3

Slow fermentation

Answer 3

After approx. 7 days, hardly any sugar remains and the slow fermentation begins

Lasts several weeks for the remaining sugar to transform into alcohol without refrigeration

Question 4

Base wine

Answer 4

Once the lees have been separated
Completely dry white wine consumed as is in the Jerez region

Pale, delicate, slightly fruity and low acidity

During the decanting process after the lees have been separated, a film of yeast known as flor forms over the surface of the wine. A type of cream

Question 5

Flor

Answer 5

Unique characteristic of sherry

A creamy layer of yeast formed during the development of sherry

A yeast that continues to grow when there is no fermentable sugar left, surviving instead on part of the alcohol and other components in the wine

Completely covers the exposed surface of the wine, protecting it from oxidation

Question 6

Fortification

Answer 6

Originally done to stabilise the wine during long voyages

Finos and Manzanillas fortified until they reach an ABV of 15%
Olorossos fortified until they reach an ABV of at least 17%

Question 7

Purpose of fortification

Answer 7

Provides alcoholic strength enough to sustain the yeast that forms the flor, while creating an intolerable environment for other microorganisms

Question 8

Finos and Manzanillas: Biological aging

Answer 8

Flor covers the surface, preventing unwanted bacteria to interfere with the aging process

Prevents oxidation while the wine undergoes changes to its composition

Interaction of the yeast with the wine alters the taste of the wine

Question 9

Olorossos: Oxidative aging

Answer 9

The ABV of these wines is too high even for the yeast to develop

Leaves the wine exposed to the air, allowing a slow process of oxidation

The wine gradually darkens in colour and flavours intensify

Question 10

Minimum legal aging duration

Answer 10

2 years, though many are aged for longer to achieve the desired distinct qualities

Question 11

Solera system

Answer 11

Used for oxidative aging
Sherry is aged in American oak wood, a traditional component since trading with the Americas

Precise arrangement of