Oxidative Ageing

Question 1

What is oxidative ageing?

Answer 1

Ageing in contact with oxygen

Question 2

Why there is no flor protection in oxidative ageing?

Answer 2

Because the base wine is fortified to 17% abv, a strength at which the flor cannot survive.

Question 3

What is the colour of most wines that are aged oxidatively?

Answer 3

Brown

Question 4

What is the flavour of the wines that are ages oxidatively? (e.g. Oloroso)

Answer 4

dried fruits (prunes and raisins) and notes of deliberate oxidation such as walnut and caramel

Question 5

How long can Sherry wines be aged oxidatively?

Answer 5

Sherries can be matured oxidatively for upwards of 30 years. With age the alcohol level of these wines rises to 22% abv as the water content evaporates.

Question 6

What are the Sherry wines that are made oxidatively?

Answer 6

Oloroso, PX and some Muscat

Question 7

Which Sherry wine is aged oxidatively after a period of biological ageing?

Answer 7

Amontillado

Question 8

What does the introduction of young wine do to the solera system in oxidative ageing?

Answer 8

In these solera systems the introduction of sound wine helps to preserve the base character of the Sherry, which would otherwise become overly oxidised.

Question 9

What is the colour of Amontillado Sherry?

Answer 9

Deeper in colour than Finos usually amber or brown

Question 10

What is the flavour of Amontillado Sherry?

Answer 10

They have flavours both from flor (biscuit and bread dough) and from oxidative ageing (walnuts and caramel)