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WSET D5 > Sherry > Flashcards

Sherry Flashcards

1
Q

What is the latitude of Jerez?

A

36°

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2
Q

What is the altitude range of Jerez?

A

0-90 metres above sea level

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3
Q

What kind of climate does Jerez have?

A

Hot Mediterranean

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4
Q

What are the two winds that influence Jerez’s climate?

A

Poniente and Levante

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5
Q

What is the potential problem with grapes transpiring too quickly?

A

Concentrating the sugars and difficulty fermenting to dryness

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6
Q

What is the delimited area for growing grapes for Sherry?

A

Zona de Producción or Marco de Jerez

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7
Q

What are the two DO regions that grapes from Zona de Producción can be used for?

A

DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda

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8
Q

What grape variety is an exception to the delimited area rule?

A

Pedro Ximénez (PX)

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9
Q

What is Jerez Superior?

A

A part of Zona de Producción with better vineyard sites on albariza soil

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10
Q

What are the smaller delimited areas within the vineyards of Jerez called?

A

Pagos

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11
Q

What is albariza soil?

A

Albariza soil is a mixture of limestone, silica, and clay that is very effective at retaining and gradually releasing water from winter rainfall, vital in a region that is very dry during the growing season.

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12
Q

How does the clay in albariza soil help with retaining water?

A

The clay in albariza soil helps with retaining water by gradually releasing it from winter rainfall.

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13
Q

What is the benefit of the albariza soil crust when it is dry?

A

The albariza soil crust when dry is helpful in reducing evaporation from the soil surface.

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14
Q

Why are higher planting densities and yields possible in Jerez than in other regions with hot, dry climates?

A

Higher planting densities and yields are possible in Jerez due to the ability of albariza soil to retain water.

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15
Q

What is the average yield of the Jerez region?

A

The average yield of the Jerez region is 70 hL/ha.

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16
Q

Why are high yields possible in Jerez for Sherry grapes?

A

High yields are possible in Jerez for Sherry grapes because they do not need to have the same concentration of flavours as grapes for unfortified wines, and most of the flavour comes through the maturation process.

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17
Q

How does the light colour of albariza soil help with the ripening of grapes?

A

The light colour of albariza soil reflects light back into the vine canopy aiding the ripening of the grapes.

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18
Q

What are the other soils in the Jerez region?

A

The other soils in the Jerez region include barros, which has greater clay content, and arenas, which is sandy.

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19
Q

On which soil are the majority of vines planted in the Jerez region?

A

The vast majority of vines in the Jerez region are planted on albariza soil.

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20
Q

What is the principal grape variety used in all dry and sweetened styles of Sherry?

A

Palomino (also called Palomino Fino and Listán)

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21
Q

What percentage of the vineyard area is accounted for by Palomino grape variety?

A

97%

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22
Q

What are the other two grape varieties used in Sherry production besides Palomino?

A

Moscatel and Pedro Ximénez

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23
Q

What type of climate is Palomino grape well-suited for?

A

Dry and sunny weather

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24
Q

Is Palomino grape an aromatic variety?

A

No, it is a neutral variety and does not tend to add much of its own primary aromas to Sherry wines

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25
Q

What is Moscatel grape used for in Sherry production?

A

It is generally used to produce sweet fortified wines of the same name

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26
Q

What is Pedro Ximénez grape used for in Sherry production?

A

It is used for the production of sweet fortified wines called PX or Pedro Ximénez, and as a sweetening agent

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27
Q

How are Pedro Ximénez grapes traditionally processed?

A

They are dried in the sun to further concentrate the sugar

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28
Q

What is the volume of Pedro Ximénez grape production within the delimited Sherry area?

A

Less than one per cent

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29
Q

Where else can Pedro Ximénez grape be grown besides the delimited Sherry area?

A

In the Montilla district in the province of Córdoba

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30
Q

What is the main reason for transforming the Sherry vineyards?

A

To accommodate mechanization of all the annual tasks including pruning, harvesting and soil management.

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31
Q

What is the principal training system used in Sherry vineyards?

A

Replacement cane pruning, also called vara y pulgar.

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32
Q

What is the reason for increasing cordon trained and spur pruned vines?

A

It is more suitable for mechanization.

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33
Q

What is VSP trellising?

A

Vertical shoot position trellising ensures the canopy remains open and arranged for easy mechanization, although some shading of the bunches is needed to prevent sunburn.

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34
Q

What is the maximum yield permitted by legislation in Sherry vineyards?

A

80 hL/ha.

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35
Q

What is the usual yield range for Sherry vineyards?

A

60-70 hL/ha, depending on the year.

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36
Q

How are the vineyards generally planted?

A

On gentle (10-15%) slopes where the albariza is mainly to be found.

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37
Q

What is the purpose of creating troughs or gullies down each row of vines?

A

To catch the winter rains and prevent most of the rainwater from flowing down the sloped vineyards rather than permeating the soil.

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38
Q

What is the most widely used rootstock in Sherry vineyards?

A

333EM, 41-B, and 13-5 EVEX (all hybrids of V. vinifera and V. berlandieri).

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39
Q

What is the most successful rootstock in Sherry vineyards?

A

13-5 EVEX, which was developed by the local viticultural research station and is tolerant of limestone soils and drought, while also producing good yields.

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40
Q

What is the main disease problem in Sherry vineyards?

A

Mildew in the spring due to warm humid weather after any rain.

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41
Q

What is typically used to manage diseases in Sherry vineyards?

A

Systemic fungicides.

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42
Q

When does harvest begin in Sherry vineyards?

A

In the first week of August, starting on the more inland vineyards and finishing with the cooler coastal plots by the second week in September.

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43
Q

Why does harvest begin as early as possible in Sherry vineyards?

A

To avoid the risk of autumn rain and rot, particularly for biologically aged wines.

44
Q

What is the typical potential alcohol level of harvested grapes in Sherry vineyards?

A

Approximately 12%.

45
Q

What is the typical total acidity of harvested grapes in Sherry vineyards?

A

Around 5 g/L.

46
Q

What is the typical pH range of harvested grapes in Sherry vineyards?

A

3.3-3.5.

47
Q

Why is acidification sometimes required in Sherry vineyards?

A

Palomino loses acidity quickly in the final stages of ripening, and therefore acidification is sometimes required if levels fall much below 5 g/L.

48
Q

When are PX and Moscatel grapes harvested in Sherry vineyards?

A

Slightly later than other grape varieties, as a higher concentration of sugar in the grapes when harvested makes the drying process that follows easier and quicker.

49
Q

What percentage of the total grape volume is harvested by machine in Sherry vineyards?

A

Around 60%, mostly at night or in the early hours of the morning when temperatures are coolest to reduce chances of oxidation and microbial spoilage.

50
Q

What is the maximum permitted juice yield for Palomino grapes?

A

The maximum permitted juice yield is 70 L/100 kg of grapes.

51
Q

Why is skin contact not desirable for biologically aged wines?

A

Phenolic compounds can restrict the growth of flor yeast.

52
Q

How are musts clarified before fermentation?

A

Musts are clarified before fermentation by cold settling, centrifugation, or flotation.

53
Q

What temperature range is used for fermentation of Palomino-based Sherries?

A

Most producers ferment Palomino-based Sherries at around 22-26°C (72-79°F).

54
Q

How is malolactic conversion prevented in Palomino-based Sherries?

A

Malolactic conversion is prevented by chilling the must; using SO2 to prevent malolactic conversion would negatively affect the development of flor yeast.

55
Q

What is the optimum concentration of alcohol needed for flor yeast to grow in Palomino-based Sherries destined for biological ageing?

A

Wines destined for biological ageing are fortified to 15-15.5% abv, the optimum concentration of alcohol needed for flor yeast to grow.

56
Q

What is the concentration of grape spirit used to fortify base wines in Palomino-based Sherries?

A

The liquid used to fortify base wines in Palomino-based Sherries is 95% abv grape spirit.

57
Q

What is the name of the stage when wines are stored before joining the solera system in Palomino-based Sherries?

A

The stage when wines are stored before joining the solera system in Palomino-based Sherries is called sobretablas.

58
Q

What happens during the Second Classification of Palomino-based Sherries destined for biological ageing?

A

During the Second Classification, wines marked out for biological ageing are tasted and analyzed to determine whether they have a full layer of flor and have remained fresh, in order to classify them as potential Fino or Manzanilla.

59
Q

What types of Palomino-based Sherries may be marked as potential Amontillado or Palo Cortado during the Second Classification?

A

Palomino-based Sherries that are slightly less delicate may be marked as potential Amontillado, and those that are even more full-bodied and intensely flavoured may be marked as potential Palo Cortado during the Second Classification.

60
Q

What is the % fortification for Sherries destined for biological ageing and oxidative ageing?

A

Sherries destined for biological ageing are fortified to 15-15.5% abv, while Sherries destined for oxidative ageing are fortified to 17% abv.

61
Q

What are the three municipalities where the maturation of wines labelled DO Jerez-Xérès-Sherry must take place?

A

The maturation of wines labelled DO Jerez-Xérès-Sherry must take place in one of the three municipalities of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, together called the Zona de Crianza. (There is one exception to this rule; Moscatel can also be matured in the municipalities of Chipiona and Chiclana de Frontera.)

62
Q

Where must the maturation process for DO Manzanilla – Sanlúcar de Barrameda take place?

A

The maturation process for DO Manzanilla – Sanlúcar de Barrameda must take place in the municipality of Sanlúcar de Barrameda.

63
Q

In what type of vessels does the maturation of Sherry take place?

A

The maturation of Sherry takes place in old wooden vessels.

64
Q

What is the most widely used vessel size in a bodega for the maturation of Sherry?

A

The most widely used vessel size in a bodega for the maturation of Sherry is the 600 L butt.

65
Q

What type of wood are the vessels in a bodega usually made of?

A

The vessels in a bodega are usually made of American oak, primarily for historical reasons (American oak was brought back to Spain during the Spanish conquests), but it also has the benefit of being cheaper than French oak.

66
Q

Do the vessels in a bodega contribute oak flavours to the Sherry?

A

No, the vessels in a bodega are very old, so are not used to contribute oak flavours.

67
Q

How is the architecture of many bodegas designed to create and maintain optimum conditions during maturation?

A

The architecture of many bodegas is purposefully designed to create and maintain optimum conditions during maturation without the need for modern air conditioning systems. The traditional bodegas have thick walls helping to keep their temperatures constant. They are also generally tall buildings with high ceilings, meaning that warm air rises away from the rows of butts, which are only stacked three or four butts high. These tall buildings also have small windows positioned high up near the roof. The windows are orientated to allow cool, damp south-westerly winds from the Atlantic to enter, helping to lower temperatures and raise humidity levels. The windows have thin blinds to diffuse sunlight and prevent dust and insects entering. The floors are often made of earth, and this can be regularly wetted during the summer to help lower temperatures and increase humidity.

68
Q

Why are the temperatures and humidity in a bodega especially important?

A

The temperatures and humidity in a bodega are especially important for growth and maintenance of flor as part of biological ageing.

69
Q

Is there still some fluctuation in conditions between summer and winter in a bodega?

A

Yes, despite the effective design of bodegas, there is still some fluctuation in conditions between summer and winter.

70
Q

Can growth of flor be maintained throughout the year in a bodega?

A

No, growth of flor can often not be maintained throughout the year due to fluctuating conditions (although see Fino and Manzanilla in Styles of Sherry).

71
Q

What is the solera system?

A

The solera system is a method of fractional blending used to maintain consistency and quality year after year for most Sherry wines, which are non-vintage products.

72
Q

What are criaderas?

A

Criaderas are groups of barrels of wines in the solera system that contain wines of the same age, with each criadera containing wine of a different age from the other criaderas. They are named according to the relative age of the wine they contain, with the criadera of the oldest wine being called the solera, followed by the 1st, 2nd, 3rd, and so on.

73
Q

What is the key rule for removing wine from a solera system?

A

No more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year.

74
Q

What is the minimum age requirement for wine that is released and bottled for sale from a solera system?

A

Any wine that is released and bottled for sale must be a minimum of two years old.

75
Q

What is the basic process of the solera system?

A

A proportion of wine (up to 40%) is taken from each barrel in the solera and used to top up the barrels in the next criadera. This process is repeated for each criadera, with the barrels in the youngest criadera being topped up with wine from sobretablas. Wines can be removed early from the solera system for bottling before they reach the solera, depending on the style and price of the wine.

76
Q

What can be done with wines from one solera system?

A

Wines from one solera system can be blended with the wines of a different solera system during final blending, or some of the wine from one solera system can be fed into a different solera system for further maturation.

77
Q

What is biological ageing?

A

Biological ageing refers to the practice of maturing wine under a layer of flor. Flor comprises four strains of Saccharomyces cerevisiae.

78
Q

What are the conditions required for the formation of flor?

A

The wine needs to be a maximum of 15.5% abv, and it is important not to add SO2 to the wine. Flor also needs plentiful oxygen, therefore Sherry butts are left 85–90 per cent full and the bungs are loosely inserted to ensure the flor is in contact with oxygen in the headspace of the barrel. The warehouse in which the wine is stored will need to have temperatures between 16–20°C (61–68°F) and humidity levels above 65 per cent.

79
Q

What influences does the layer of flor have on the wine during biological ageing?

A

The flor protects the wine from oxidation, consumes alcohol in the wine and releases acetaldehyde, which gives aromas that can be described as apple, hay and/or chamomile, and sometimes a slightly bitter taste. It also consumes glycerol, which gives the matured wine a lighter body. Flor also reduces the levels of acetic acid.

80
Q

What is the solera system for biologically aged wines and what is its function?

A

As well as maintaining style and quality, the solera system for biologically aged wines helps to refresh the nutrient levels in older wines, keeping a thick layer of flor alive, which continues to protect the wine from oxidation. Partly for this reason, in Fino and Manzanilla solera systems smaller proportions of wine tend to be removed more frequently throughout the year.

81
Q

How does oxidative ageing differ from biological ageing?

A

Oxidative ageing changes the color of wines gradually from lemon to gold, amber and then brown, and increases slightly the levels of alcohol and other components of the wine become more concentrated. Glycerol levels rise and this gives wines that have been oxidatively aged a fuller, rounder body than those that have been biologically aged. Aroma and flavor compounds evolve from primary characteristics to tertiary, oxidative characteristics such as caramel and nuts. During oxidative ageing, acetaldehyde decreases slightly, but levels of acetic acid and ethyl acetate (associated with volatile acidity) increase slightly.

82
Q

What is tartrate stabilisation in Sherry production?

A

Tartrate stabilisation is a process commonly used in Sherry production to remove excess tartrates from the wine prior to bottling, typically through a contact process.

83
Q

Why is filtration necessary in biologically aged Sherries?

A

Filtration is necessary in biologically aged Sherries to remove flor yeast. Otherwise, the flor could start to develop once the bottle is opened and the wine is in contact with oxygen.

84
Q

What are the possible closures for Sherries?

A

Closures for Sherries can include driven cork, cork stoppers, or screw caps.

85
Q

Where must all Sherries be packaged and sealed?

A

All Sherries must be packaged and sealed within the three Sherry towns.

86
Q

What are the labelling requirements for Dry Sherries?

A

Dry Sherries must have a maximum of 5 g/L of residual sugar.

87
Q

What are the characteristics of Fino and Manzanilla Sherries?

A

Fino and Manzanilla Sherries are pale lemon in color and on the palate, dry, light to medium bodied, with low acidity and low alcohol of 15-15.5% abv. Their aromas and flavors depend on the length of time they have spent in the solera, but may include aromas associated with acetaldehyde rather than primary fruit, bread dough and almonds.

88
Q

What are the requirements for a wine to be classified as Manzanilla - de Sanlúcar de Barrameda?

A

Wines that are matured in the coastal municipality of Sanlúcar de Barrameda qualify as Manzanilla – de Sanlúcar de Barrameda. They must have been matured under a thick layer of flor, which is possible due to the region’s humid and mild climate. Despite having thicker layers of flor, Manzanilla generally tastes lighter and fresher than Fino due to lower levels of acetaldehyde.

89
Q

What is Manzanilla Pasada?

A

Manzanilla Pasada is a Manzanilla that has undergone a short period of oxidative aging after which the flor is allowed to die naturally. The wine may then enter a Manzanilla Pasada solera system, making it a couple of years older than a typical Manzanilla and more like Amontillado in taste.

90
Q

How is Amontillado made?

A

Amontillado is made by starting the aging process in a Fino solera system, followed by re-fortification to 17% abv to kill the flor. The wine is then matured oxidatively in an Amontillado solera system. Less expensive Amontillados may use young biologically aged wines, while premium Amontillados will be matured for a longer period of time.

91
Q

What are the characteristics of Palo Cortado Sherry?

A

Palo Cortado is the most difficult style of Sherry to define. It must have ‘aromas similar to those of an Amontillado, but a palate more similar to that of an Oloroso, as a consequence of its oxidative ageing once the initial film of flor has disappeared.’ Palo Cortado has a sugar level of under 5 g/L and alcohol of between 17-22% abv. It is generally produced by selecting less delicate Finos that have already undergone some mild oxidation. Palo Cortados usually have a slightly fuller, rounder body than Amontillados and are typically premium priced.

92
Q

What are the attributes of Oloroso Sherry?

A

Oloroso Sherry has attributes from oxidative ageing, with an amber to dark brown color and a nutty, caramelized flavor. It has an alcohol content of 17-22% abv and a sugar content of less than 5 g/L. It does not develop under flor and therefore does not have the acetaldehyde notes found in Finos and Amontillados.

93
Q

What is the process of making naturally sweet wines?

A

The grapes for naturally sweet wines are laid out to dry in the sun, concentrating their sugar levels. The fermentation stops naturally due to high sugar levels, and then the wines are fortified and matured oxidatively.

94
Q

What are the common grape varieties used for naturally sweet wines?

A

PX (Pedro Ximénez) and Moscatel are the most common grape varieties used for naturally sweet wines.

95
Q

What are the characteristics of PX wines?

A

PX wines have a minimum residual sugar level of 212 g/L, with pronounced aromas and flavors of raisins, molasses, and liquorice. They are full-bodied and low in acidity.

96
Q

What are the characteristics of Moscatel wines?

A

Moscatel wines have a minimum sweetness level of 160 g/L, with aromas and flavors characteristic of the Moscatel grape. They can be non-oxidative or oxidative in style.

97
Q

How are sweet Sherries made using Palomino grapes?

A

Sweet Sherries can be made from Palomino grapes that are fermented dry, fortified, aged, and then sweetened using a sweetening component.

98
Q

What is Pale Cream Sherry?

A

Pale Cream Sherries undergo a period of biological ageing before sweetening. They often have a light flor character and can be medium-sweet to sweet.

99
Q

What are Medium and Cream Sherries?

A

Medium Sherries show characteristics of both biological and oxidative ageing, while Cream Sherries have oxidative characters. Both are usually sweetened with PX and can range from off-dry to sweet.

100
Q

What do VOS and VORS denote in Sherries?

A

VOS (Vinum Optimum Signatum) denotes Sherries with an average age of 20 years or more, while VORS (Vinum Optimum Rare Signatum) denotes Sherries with an average age of 30 years or more.

101
Q

What are the changes to the regulations for Sherry announced in September 2021?

A

The changes include extending the Ageing Zone, recognizing smaller delimited areas, allowing additional grape varieties, removing geographic restrictions, making fortification optional, creating new categories, and regulating the term ‘en rama’.

102
Q

What are the three categories of companies involved in the production of Sherry wines?

A

Bodegas de la Zona de Producción (Production bodegas), Bodegas de Crianza y Almacenado (Ageing and storage bodegas), and Bodegas de Crianza y Expedición (Ageing and shipping bodegas).

103
Q

What is the role of Bodegas de la Zona de Producción?

A

These bodegas press grapes, ferment the must into base wine, and sell the base wine to ageing bodegas. They may sell their own wines, but these cannot qualify for DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda.

104
Q

What is the role of Bodegas de Crianza y Almacenado?

A

These bodegas mature wines and sell them to Bodegas de Crianza y Expedición. They must be located in the Zona de Crianza and tend to be relatively small in size.

105
Q

What is the role of Bodegas de Crianza y Expedición?

A

These bodegas, also called ‘shippers,’ are the only ones permitted to export or sell DO Jerez-Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda wines. They can mature the wines, blend them with their own stocks, and sell them under their own brands.

106
Q

What is the Consejo Regulador responsible for in the Sherry industry?

A

The Consejo Regulador maintains vineyard registers, sets parameters for base wines, oversees stock rotation, verifies the authenticity of age-dated Sherries, and engages in promotional activities and educational courses.

107
Q

What was the campaign led by the Consejo Regulador regarding the term ‘Sherry’?

A

In the mid-1990s, the Consejo Regulador campaigned for the term ‘Sherry’ to only be used for the wines of DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda.

WSET D5 (2 decks)

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