Sherry

Question 1

What are the 3 key cities in the region of Jerez?

Answer 1

• Jerez de la Frontera
• Sanlúcar de Barrameda
• El Puerto de Santa María
  (wines must be matured within these 3 cities)

Question 2

What are the latitude and climate of Jerez?

Answer 2

Jerez is located at 36.7° N
The climate is hot, sunny Mediterranean.

Question 3

What are some of the influences on the climate of Jerez?

Answer 3

The Poniente (cool humid westerly wind)

The Levante (hot drying easterly wind)

Question 4

When does most of the rain fall in Jerez?

Answer 4

In the winter.

Question 5

What is the name of the soil in Jerez? Why is it important?

Answer 5

Albariza Soils, which are rich in chalk.
High water holding capacity enabling to supply water to the vines during the summer months.

Question 6

What are the three grape varieties permitted in Jerez?

Answer 6

Palomino
Pedro Ximénez (PX)
Muscat of Alexandria

Question 7

What variety accounts for the vast majority of plantings in Jerez?

Answer 7

Palomino

Low in acid and lacks varietal aromas
Ideal for Sherry production for both biological and oxidative maturation

Question 8

What grapes, grown especially in Montilla-Moriles can be used for the production of sweet Sherries?

Answer 8

Pedro Ximenéz

A thin skinned grape suitable for sun drying.

Question 9

How is Palomino handled for the production of the base wine?

Answer 9

In the hot climate, Palomino is harvested, crushed and pressed quickly to avoid oxidation.
It is fermented to dryness at 20°C to 25°C.
The base wine is 11 to 12% ABV.

Question 10

What happens to the palomino-based wine in the autumn?

Answer 10

It undergoes its FIRST CLASSIFICATION:
The lightest, palest “finest” most delicate from cooler sites will be destined to BIOLOGICAL AGEING
The richer, heavier wines from grapes in warmer areas will be destined to OXIDATIVE AGEING

Question 11

What happens after the first classification?

Answer 11

FORTIFICATION with a 96% abv neutral spirit
Incorporation into a solera system: the SOBRETABLA

Question 12

To what ABV are wines fortified for BIOLOGICAL AGEING, and WHY?

Answer 12

15 to 15.5% ABV
This enables the formation of the FLOR. If the flor develops, it will protect the wine from oxidation and produce biological characteristics. If the the flor fails to develop during the sobretabla, it will be reclassified as oxidative style.

Question 13

To what ABV are wines fortified for OXIDATIVE AGEING, and WHY?

Answer 13

17% ABV
This prevents the FLOR from developing. These wine will develop into oxidative styles.

Question 14

What is the name and contenance of oak barrels for Sherry?

Answer 14

Used BUTTS, which contain 600 Litres.
These vessels are inert, and 5/6 (five-sixth full).

Question 15

What are typical conditions in the cellars in Jerez?

Answer 15

The cellar have:
- Thick white-washed walls & high ceilings
- Windows to the west to enable the PONIENTE
- Damp earth floors
(All to control humidity and T°)

Question 16

What is the Solera system?

Answer 16

A system to mature biological and oxidative sherries.
It contains several groups of BUTTS or LEVELS which all have names.

Question 17

What is the difference between the SOLERA SYSTEM and the SOLERA?

Answer 17

The SOLERA SYSTEM refers to the whole systems making up all the groups of butts for fractional blending
The SOLERA is the last group of butts from which some wines are drawn off for bottling = they hold the highest proportion of old wines in the blend.

Question 18

What are the name of the very first group of BUTTS in the SOLERA SYSTEM that received the youngest fortified wines?

Answer 18

Sobretabla

Question 19

What are named the intermediate LEVELS or groups of BUTTS within the SOLERA SYSTEM?

Answer 19

CRIADERAS
There can be between 3 and 14 CRIADERAS (levels) in a SOLERA SYSTEM

Question 20

BIOLOGICAL AGEING requires the presence of FLOR (a thick layer protecting the wine from oxigen).
What nourishes the flor?

Answer 20

Alcohol, oxygen and other nutrients.

Question 21

What does the FLOR produce?

Answer 21

FLOR produces C02 and ACETALDEHYDE (CH3CHO) which gives biologically aged Sherries their unique flavors.

Question 22

What are ideal conditions for the FLOR to thrive?

Answer 22

A precise level of alcohol (it dies above 15.5% ABV)
Precise cool temperatures and levels of humidity
(Spring and Autumn are ideal)
Regular addition of new wines to keep the flor supplied with nutrients between criaderas.

Question 23

What happens if the FLOR dies?

Answer 23

The wines develops oxidatively and will need to be reclassified to an oxidative style.

Question 24

Why are biologically aged Finos best enjoyed quickly after bottling?

Answer 24

Because they lose their freshness quickly- they are sensitive to oxidation.

Question 25

What styles of Sherry are ages oxidatively?

Answer 25

Oloroso, PX and some Muscats (without flor) Amontillado is also aged oxidatively AFTER a period of ageing BIOLOGICALLY.

Question 26

What happens to OXIDATIVELY-AGED Sherries after 10, 20 or 30 years in the crilladeras?

Answer 26

With age, the alcohol level of these wines rises to 22% ABV as water content evaporates.

Question 27

What are the 5 styles of DRY sherries made from the Palomino Grape?

Answer 27

1. Fino, 2. Manzanilla, 3. Oloroso, 4. Amontillado, 5. Palo Cortado.

Question 28

What is a Fino or a Manzanilla like?

Answer 28

These wine only underwent biological ageing. They are pale lemon, with scents of citrus, almonds, herbs, bready notes some are tangy or salty.

Question 29

What is particular about Manzanilla?

Answer 29

A fino that must be aged in coastal Sanlúcar, which benefit from cellars with cooler damp conditions suitable for the growth of flor all year long. The wines are more tangy. When labelled "EN RAMA", it means minimal fining and filtering

Question 30

Describe an Oloroso sherry

Answer 30

These wines have only undergone oxidative ageing. The wines are brown, full-bodied and dominated by coffee, toffee, leather, spice & walnut flavors

Question 31

Describe and Amontillado sherry

Answer 31

These wines have undergone both biological and oxidative ageing after re-fortification. The wines are amber or brown, less full-bodied than olorosos and combine both aromas from yeast derived flavors and oxidative aromas.

Question 32

What is PALO CORTADO?

Answer 32

Rare style with the character of Amontillado and the body and richness of an Oloroso. Wines of top quality, they are difficult to differentiate from Amontillado and Oloroso.

Question 33

How are Pale Cream, Medium and Cream Sherries sweetened?

Answer 33

Pale Cream are sweetened with RCGM Medium & Cream are sweetened with PX

Question 34

What are the grapes used for the NATURALLY SWEET sherries (which all have undergone oxidative aging?)

Answer 34

PX (which can contain 500g of sugar per liter) with aromas of dried fruit, coffee and liquorice) Muscat (similar to PX with more dried citrus peel character).

Question 35

What are the 4 categories of Sherries with Indication of Age?

Answer 35

VORS (Vinum Optimum Rare Signatum) 30 y- average VOS (Vinum Optimum Signatum) 20 y- average 15 years old 12 years old

Question 36

Which 4 styles of Sherries can qualify for age indicated status?

Answer 36

Amontillado Palo Cortado Oloroso PX