Sherry Flashcards
(234 cards)
1
Q
??What’s the Sherry making process?
A
1:Harvest in September
2:PX are sun dried to increase sugar level
3:Palomino pressed immediately
4:First 60-70% free run juices are used for Fino and Amontillado
5:Next 23% for Oloroso, remainder used for distillation.
6:Traditionally grapes plastered抹上with Gypsum (yeso) to precipitate使…产生tartrates酒石酸. Now the must is treated with Tartaric acid to create acidity.
7:Fermentation in stainless steel or occasionally in 600L Bota.
8:Produces乙醛（acetaldehyde）which give distinctive flavours.
9:Fortification-grape spirit+old wine (if required)
10:Fino’s fortified to max 15.5% and Oloroso to 17%
11:Regulations of 2021 permit wines with natural alcohol content of 15%/17% to be classified as Sherry (unfortified wines).
2
Q
?? Alcohol comparison of different sherry types?
A
Fino: 15%-17%
Amontillado: fortified to 16%, final alcohol rised to 20%-22%
Oloroso: 17%-18% killing flor, final alcohol is 20%-24%abv
Palo Cortado:17%-22%
Natural Sweet Wines: 15%-22% abv
Pale Cream: 15.5% abv
Medium Cream: 15.5%-22% abv
Cream: 15%-22% abv
3
Q
?? What’s Almacenista?
A
Stockholder in Jerez who buy butts of Anada sherry and mature them in solera, sometime they bottle the sherry and shell, it’s old original sherry unblended and dry.
4
Q
?? What’s the stockholder called in Sherry?
A
Almacenista
5
Q
?? If an Amontillado sweetened, what can be labeled?
A
Medium cream or cream sherries
6
Q
?? When is flor grown strongly?
A
Spring and autum
7
Q
?? What’s the alcohol content of Amontillado?
A
20% or 22% abv
8
Q
?? Which style of sherry can be dry or off dry?
A
Oloroso
9
Q
?? Which sherry styles have both biological ageing and oxidative ageing?
A
Amontillado, Palo Cortado
10
Q
?? which styles of sherry must be dry?
A
Manzanilla, Fino, Amontillado, Palo Cortado, Almacenista
11
Q
?? What’s the meaning of VOS? VORS?
A
Very old sherry; Very old and rare sherry
11
Q
?? Which type of sherry have only oxidative aging?
A
Oloroso
12
Q
?? Which type of sherry under gone biological ageing only?
A
Fino
13
Q
?? How many years ageing for VOS and VORS sherry?
A
More than 20years for VOS, more than 30years for VORS
13
Q
?? What’s the raw sherry called生酒？
A
En Rama
14
Q
?? Which types of sherry can be made into VOS or VORS?
A
Only Fino and Manzanilla
15
Q
?? What’s the alcohol content of Natural sweet wines of Sherry?
A
15%-22% abv
16
Q
?? What are the differences between Pale Cream, Medium Cream, Cream?
A
Pale Cream: blend of dry sherry with rectified concentrated grape must (RCGM)浓缩精馏葡萄汁; 15.5% abv
Medium Cream: blend of Natural Sweet Wines with RCGM, 15.5%-22% abv.
Cream: made from Oloroso added with sweetening and colouring (PX), 15%-22% abv.
17
Q
?? What’s East India?
A
Sherry initially went cross the equator by sailing and now is a brand of Lustau
18
Q
?? What’s Natural Sweet Wines?
A
Made from sun dried Pedro Ximenez or Moscatel grapes, the must is fermented to 5% abv and fortified to 15%-22% abv.
19
Q
?? What’s the mini. aging for Amontillado?
A
Min 2years under biological ageing, when flor dies off or be killed with further fortification, it needs to be aged un oxidative ageing for further mini. 2years.
So total mini. 4years.
20
Q
?? What does cabeceo mean for sherry?
A
The final blending (from different criaderas of solera plus sweetening or colouring and maybe more alcohol/fortification)
21
Q
?? What’s the scale called in solera system?
A
Criaderas
22
Q
?? What’s the special small cup called to take a taste of wine from sherry butt?
A
Venencia
23
?? What does “saca” mean?
For sale (sherry drawn off from the solera)
23
?? What’s the final alcohol content of Fino sherry?
15%-17% abv
24
?? Which is the driest style of all sherry?
Manzanilla (with salty, yeast and bitter taste)
25
?? How much % of the wine could be taken to sell in the solera system by law?
No more than 1/3
26
?? What’s the traditional sherry glass called?
copita
27
?? What’s the term for sun dried?
asoleao
27
?? What’s sobretabla?
The new single-year wine
28
?? Name the three types of fino gave by the second classification?
Uno Palma, dos palma, tres palma
29
?? What’s copita?
Traditional sherry glass
29
?? What’s the casks called in Sherry?
Botas
30
?? Name the two DOs of Sherry? Difference?
Jerez-Xeres-Sherry and Manzanilla-Sanlucar de Barrameda;
All the regulations are the same except that Manzanilla must be matured in Sanlucar de Barrameda.
31
?? What’s the alcohol content of the base wine to make sherry?
11%-12.5% abv
31
?? When is the first classification took place for sherry production?
January following the harvest
32
?? What’s arrope?
Vino de color, from boiling mosto(grape juice) of Pedro Ximenez down to 1/5
33
?? If the vino de color boiled from mosto(grape juice) of Pedro Ximenez down to 1/3, what is it called?
Sancocho
34
?? How long must sherry spend in solera system?
3years plus one day.
35
?? How long must sherry be aged for minimum?
2years for all types (Amontillado 4years)
36
?? What’s the grass mats called for drying Pedro Ximenez?
Esparto
37
?? What’s the final blending called for sherry?
cabeceo
38
?? What’s venencia?
A special cup with a long handle used to take a taste of wine from sherry butt.
39
?? Why is yeso added to the pressing of Sherry grapes?
To make wine more acid and for clarification.
40
?? What’s the process of drying Pedro Ximenez grapes? How long does it take?
Soleo; 1-2weeks
41
?? What’s the gypsum called in sherry production?
Yeso
42
?? What’s the maxim yield for Sherry?
70L of must from 100kg of grapes
42
?? What’s Añadas?
The dry wines are classified in January following the harvest, as Fino or Oloroso, are known as wines of the year called Anadas
43
?? Since when can sherry be also produced in neighboring communes apart from Sherry triangle? In which communes?
Since 2022;
Trebujena, Lebrija, Chipina, Rota, Chiclana, Puerto Real
43
?? What’s the three sections of the pressing to make sherry?
Primera yema (free run juice best quality)
Segunda yema
Mosto prensas (unclassified wine and distillation)
44
?? Where is Pedro Ximenez planted?
DO Montilla-Moriles (then transferred to Jerez region to mature in solera system and sold as Sherry legally)
45
?? What’s the % of Palomino Fino of Sherry’s total planting?
98%
46
?? How many pagos are there in Sherry region?
150
47
?? Name the largest pago of Sherry?
Macharnudo
48
?? Name three pagos in Jerez Superior?
Añina, Carrascal, Balbaina
49
Will Sherry always be fortified?
Even more fundamentally, there have been discussions over whether it will remain necessary to fortify a wine to fall under DO regulations. It would simply need to reach the required level of alcohol during fermentation. This is an overt attempt to diversify the range of styles available from Sherry to extend the region's appeal to consumers.
50
?? Name the best Pago in Sanlucar de Barrameda?
Miraflores
51
?? Which river goes through Jerez Superior?
Guadalete River
52
?? The sherry wine produced by whom?
Bodegas de Crianza y Expedicion
53
?? What’s the % of chalk in albariza soil?
60-80%
54
??What’s “barros” soil in Jerez? Where is it found?
Clay, concentrated in low-lying valleys.
It’s not suited to lighter styles of Sherry i.e. Fino. Much is now being vine pulled due to over production
55
??What’s “arenas” soil in Jerez? Where to find?
Sandy soil, common in coastal areas.
It is not particularly good for Palomino as it doesn’t retain enough moisture needed for Palomino to grow properly. Moscatel does better here because it is more heat tolerant and doesn’t need as much water. Moscatel de Chipiona is a speciality from the area.
56
??Where are the most pagos located in Jerez region? Please name 3pagos?
Jerez de la Frontera;
Macharnudo, Añina, Carrascal.
57
?? The must (mosto de yema) of sherry is divided into three stage of quality, which are they?
Primera yema: free run juice (60-70%);
Segunda yema: press wine(23%);
Mosto prensa: poorer quality press wine for distillation.
58
?? What kind of oak are Sherry base wines underwent alcoholic fermentation in classically? How about mordern style?
In new American oak butts of 600 liters.
Today, most sherry is fermented in temperature-controlled stainless steel tanks of 50,000liters.
59
??What’s the Sherry making process?
1:Harvest in September
2:PX are sun dried to increase sugar level
3:Palomino pressed immediately
F4:irst 60-70% free run juices are used for Fino and Amontillado
5:Next 23% for Oloroso, remainder used for distillation.
6:Traditionally grapes plastered抹上with Gypsum (yeso) to precipitate使...产生tartrates酒石酸. Now the must is treated with Tartaric acid to create acidity.
7:Fermentation in stainless steel or occasionally in 600L Bota.
8:Produces乙醛（acetaldehyde）which give distinctive flavours.
9:Fortification-grape spirit+old wine (if required)
10:Fino’s fortified to max 15.5% and Oloroso to 17%
11:Regulations of 2021 permit wines with natural alcohol content of 15%/17% to be classified as Sherry (unfortified wines).
60
??What’s Bota?
Made from American oak, 600L capacity, only filled up to 500L (for sherry’s biological and oxidative aging).
61
??What’s the style of Fino Sherry? What’s the final alcohol content?
Dry, Light, delicate, almond-toned style, a salty tang; 15-17% abv.
62
??What’s the style of Amontillado?What’s the final alcohol content?
Dry, Flavor and color are deepen than Fino, robust and hazelnut character; 16-22% abv.
63
??What’s the style of Oloroso? Final alcohol content?
Meaning “fragrant”, it’s dry or off fry, spicy, walnut tones and a smooth mouthfeel; 17-22%abv.
64
??What’s the style of Palo Cortado?
Dry, it combines the richness and color of Oloroso, and the pronounced yet delicate bouquet of Amontillado.
65
??What’s the classification of Sanlucar de Barrameda?
Manzanilla Fina, Manzanilla Pasada, Manzanilla Añada.
66
??What’s the style of Manzanilla Fina?
Similar to Fino, harvest is a week earlier, resulting wines are lower in alcohol, and fortified to a lower degree. And the solera system moves more quickly than a standard Fino.
67
??What’s the style of Manzanilla Pasada?
Similar to Fino-Amontillado, lose the protection of flor, and begin to show some oxidative characteristics.
68
??What’s Generoso Sherry? Name the generoso sherry styles?
Dry wines:
Fino
Amontillado
Oloroso
Palo Cortado
Manzanilla Fina
Manzanilla Pasada
Manzanilla Añada
69
??Which sweetening agents are available for Sherry blend? What are they made from?
Which agents are more common? Which is rare?
Dulce pasa(甜葡萄干), duce de almíbar(甜糖浆), mistela.
Dulce pasa: from sunned Palomino, is most common in modern Jerez.
Duce de almibar: a blend of invert sugar转化糖 and fino, is rare.
Mistela: sunned Moscatel or Pedro Ximenez (PX is preferred but expensive).
70
??What’s generoso liqueur ?
These are made from Generoso wines (dry wine) and must contain no less than 5 gr/l of sugars.
Consejo Regulador: wines obtained from the traditional practice of "cabeceo" or blending of Generoso Wines with Naturally Sweet Wines, or in certain cases with concentrated must
71
??Please name some Bodegas de Crianza y Expedicion?
These are the well-known commercial names that place their brand on the label like:
González Byass, Lustau, Valdespino or Barbadillo.
72
??When did the British love of sherry reach its peak?
By 1870s
73
??Sherry was one of the first protected Spanish appellations, when was it approved as an official DO? Which organization was established at the same time?
In 1933, Consejo Regulador.
74
??Which town is in the southeastern border of Jerez?
Chiclana de la Frontera
75
??Which is the hottest wine region in Spain? Which province is it located? Which river is in the northwest?
Jerez, Cádiz, Guadalquivir River.
76
??What climatic factors contributed to the development of flor?
The humid Atlantic poniente wind alternates with the dry and hot wind levante, promotes the growth of flor.
77
??What's flor?
A film-forming yeast
78
??Which town is the coolest of the Sherry triangle?
Sanlucar de Barrameda
79
??What’s the summer average temperature difference between Jerez de la Frontera and Sanlucar de Barrameda?
20°F/ 11°C
80
??What’s the humid Atlantic wind called in Jerez?
Poniente wind波尼恩特风
81
??What’s the hot and dry wind called in Jerez de la Frontera?Which effect does it bring?
Levante wind;
Drive man mad, blows from the east, and cooks the grapes on the vines during ripening会把葡萄“煮熟”
82
??What’s Albariza soil? Where can be found in Jerez?
This soil is concentrated on the gentle slopes of Jerez Superior - a subregion between Sanlucar de Barrameda and Guadalete river.
83
??Where has the majority of vineyards in Jerez’s appellation?how many %?
Jerez Superior (a sub-region between Sanlucar de Barrameda and Guadaltete river), 80%.
84
??What’s the synonym of Palomino?
Listán
85
??What’s the synonym of Moscatel?
Muscat of Alexandria
86
??Which is the most planted grape variety in Jerez? How many %?
Palomino, 95%.
87
??Which are the two sub-varieties of Palomino?which is prevalent流行？
Palomino Fino, and Palomino de Jerez.
Palomino Fino, because of its higher yields and disease resistance.
88
??Which grape varieties are used for sweetening sherry?
Moscatel and Pedro Ximenez.
89
??What’s “soleo”process?
Put the grape bunches of PX and Moscatel on esparto grass mats草垫 dried in the sun for 1-3 weeks, prior to pressing.
90
??Where is Moscatel mainly cultivated in Jerez?
In the arenas soils near Chipiona (western coast)
91
??From which region can be Pedro Ximenez must imported ?
??From which region can be Pedro Ximenez must imported ?
92
??What’s the common training system in Jerez?
Vara y pulgar(拇指 ‘thumb and stick’. ）
93
??What’s the maximum yields/ha of Jerez Superior and rest of Jerez?
Max. 80hl/ha, and 100hl/ha for elsewhere.
94
??What is zapatos de pisar? What is it used for?
Cowhide牛皮boots with angled nails on the soles鞋底有角钉的牛皮靴子;
Traditionally, the laborers wear it, crush and press the grapes under the feet in Jerez region.
95
??What are the laborers called in Jerez who crush and press the grapes by feet?
Pisadores (踏步机)
96
??How many liters maximum of juice may be pressed from 100kg of grapes for sherry?what to produce if there is additional amount?
70liters, produce of non-classified wines or distillate.
97
??What’s primera yema?
The free-run juice, which accounts for 60-70% of the total mosto de yema (must) for producing base wine of sherry.
98
??What’s segunda yema?
Press wine
99
?? The must (mosto de yema) of sherry is divided into three stage of quality, which are they?
Primera yema: free run juice (60-70%);
Segunda yema: press wine(23%);
Mosto prensa: poorer quality press wine for distillation.
100
??What’s “yeso”? What is it used for?
Plaster石膏, traditionally producers add it to the grapes prior to pressing, which aided clarification澄清, and when it combined with cream of tartar, produces tartaric acid (to acidify the must, because Palomino Fino is low in acidity).
101
??What is the must called which is to produce sherry?
Mosto de yema
102
??What does desfangado mean?
Racking
103
?? What kind of oak are Sherry base wines underwent alcoholic fermentation in classically? How about mordern style?
In new American oak butts of 600 liters.
Today, most sherry is fermented in temperature-controlled stainless steel tanks of 50,000liters.
104
??What’s the alcohol content of the base wine of sherry?
11-12.5% abv.
105
?What kind of Sobretablas will be classified to Palma?which style will be finally made?
Fine, delicate sherry in which the flor has flourished, to make Fino Sherry.
106
??What kind of Sobretablas will be classified to Palma Cortada?which style will be finally made?
More robust fino, may emerge as Amontillado
107
?What kind of Sobretablas will be classified to Palo Cortado?which style will be finally made?
A rarity, with flor but its richness leads the cellar master to redirect the wine to an oxidative aging, the wine will be fortified to 17%abv.
108
??What kind of Sobretablas will be classified to Raya?which style will be finally made?
The growth of flor is weak or died, the wine is further fortified to 17-18%abv, and become Oloroso.
109
??What kind of Sobretablas will be classified to Dos Rayas? Which style will be finally made?
Flor is disappeared, rough and with high volatile acidity. It will be made as lower quality sherry, or sherry vinegar.
110
??What kind of base wines will be made for Oloroso?
Secunda yema(press wine); 2) if the Sobretablas is classified (2nd classification) as Raya will be further fortified and emerge as Oloroso.
111
??What’s mitad y mitad?
A mixture of grape spirits and mature sherry, use for fortification.
112
??What’s the Sherry winemaker called?
Catador
113
??What’s the long and thin spoon for tasting sherry during winemaking?
Venencia
114
??How long is the minimum solera aging since 2010?
2years(before was 3years)
115
??What’s añada mean?
vintage
116
??What’s the layers of solera called?
Criadera
117
??How may are the fewest and most layers of Solera system?
Few as 3-4 criaderas, as many as 16 criaderas no limit.
118
??How much wine must be remained if 1 liter is drawn from the solera?
2 Liters must remain (formerly 3 liters).
119
??What does “trasiegos” mean?
The movement of the wine from one criadera to another.
120
??What’s Bota?
Made from American oak, 600L capacity, only filled up to 500L (for sherry’s biological and oxidative aging).
121
??What’s annual ullage?
Evaporation of sherry wines in bota.蒸发掉的酒
122
??How many% of total volume does annual ullage evaporate?
3-4% of total volume=20L per cask.
123
??What does “Saca” mean?
Extracted wines from the solera.
124
??What’s Andana?
Long row of casks
125
??What determines the average age of the wine?
1:Number of scales
2:Percentage of the “Saca”
3:Frequency of the “Saca”
126
??What’s the process called “the wine removed for bottling/from one bota of solera”抽取酒液的过程?
取液 Saca
127
??What’s the style of Fino Sherry? What’s the final alcohol content?
Dry, Light, delicate, almond-toned style, a salty tang; 15-17% abv.
128
??What’s the style of Amontillado?What’s the final alcohol content?
Dry, Flavor and color are deepen than Fino, robust and hazelnut character; 16-22% abv.
129
??What’s the style of Oloroso? Final alcohol content?
Meaning “fragrant”, it’s dry, spicy, walnut tones and a smooth mouthfeel; 17-22%abv.
130
??What’s the style of Palo Cortado?
Dry, it combines the richness and color of Oloroso, and the pronounced yet delicate bouquet of Amontillado.
131
??What’s the minimum alcohol content of the base wine entered into the cabeceo?
17.5%
132
??What’s “vino de color” ? What’s sancocho? What’s arrope?
A non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must.
If reduced to one-third of its original volume, the syrup is called sancocho;
If reduced to one-fifth, the syrup is called arrope.
133
??What is Vino de color used for?
To adjust the color of the final wine and also adds a level of sweetness.
134
??What’s generoso liqueur ?
These are made from Generoso wines (dry wine) and must contain no less than 5 gr/l of sugars.
Consejo Regulador: wines obtained from the traditional practice of "cabeceo" or blending of Generoso Wines with Naturally Sweet Wines, or in certain cases with concentrated must
135
??Who owned the trademark of “almacenistas”?
Lustau
136
??When was Consejo Regulador creat the categories of VOS and VORS?
In 2000
137
??What’s VOS?
Vinum Optimum Signatum= Very Old Sherry: may be applied to适用于solera wines with an average age of over 20years.
For 1 L of VOS sherry drawn from the solera, at least 20L must remain.
138
??What’s VORS?
Viumum Optimum Rare Signatum = Very Old Rare Sherry.
May be applied to solera wines with an average of over 30years.
For 1 L of VORS sherry drawn from the solera, at least 30L must remain.
139
??Which sherry styles are authorized for VOS and VORS?
Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximenez.
140
??Which are classic food pairings for Sherry?
Olives, Iberian ham, almonds, and a plate of shellfish, grilled sardines or Spanish mackerel.
Parmigiano and Gouda.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep
141
??What’s the RS for Cream?
115-140g/l
142
??What’s the RS for Medium?
4-115g/l
143
??What’s the RS for Pale Cream?
50-115g/l
144
??What’s the RS for Pale Dry?
4-45g/l
145
??What’s the RS for Moscatel and Dulce?
Both are > 160g/l
146
??What’s the RS of PX?
>212g/l
147
??What’s the alcohol range for sweet Sherry?
All are 15-22% abv.
148
??What’s the alcohol range of Fino?
15-17% abv.
149
??What’s the alcohol range of Amontillado?
16-22% abv.
150
??What’s the alcohol range of Oloroso and Palo Cortado?
Both are 17-22% abv.
151
??How does flor affect the colour?
*In coastal areas flor remains thick all year and wines retain pale colour.
*Fino’s from Jerez where flor dies back in hot summer temperatures will allow some oxidation to a pale gold colour.
152
??What’s the idea tempratures for Flor growth?
15-20°C
153
??What’s the max. Alcohol content for Flor growth?
15.5% abv.
154
??How many stock have to be held minimum upon the Sherry’s regulations?
500hl
155
??How much sherry may be sold annually upon the Sherry’s regulations?
1/3
156
??Is it necessary to fortify wines if natural fermentation results in alcohol levels of 15% mini for Fino? How about Amontillado, Oloroso and Palo Cortado?Manzanilla?
No longer necessary.
Not necessary if results 17% for Amontillado, Oloroso, Palo Cortado.
Manzanilla wines require to be fortified.
157
??Are unfortified wines may be sold within the DO. of Sherry?
Yes
158
??Can the wines be aged outside the Sherry Triangle?
Yes, in 6other districts.
159
??Name the 6 districts where the sherry wines can be aged outside of the “Sherry Triangle”?
Lebrija (most northeast);
Trebujena (central north),
Chipiona (west coast),
Rota (west coast south to Chipiona),
Puerto Real,
Chiclana (southern most).
160
??Which types of Bodegas are there in Sherry?
Bodegas de Crianza y Expedición
Bodegas de Crianza y Almacenado (almacenado是存储，Crianza是熟化）
Bodegas de producción
161
??What’s Bodegas de Crianza y Expedicion?
Traditionally located in the Sherry Triangle: Jerez, Puerto de Santa Maria, Sanlucar de Barrameda.
But new regulations now permit wines to be matured in 6 locations outside of Sherry Triangle:
Lebrija, Trebujena, Chipiona, Rota, Puerto Real, Chiclana, and to use the Denominacion de Origen.
拓展：A shipping bodega is the only type of bodega that is allowed to sell (or more precisely: export) bottled sherry.
162
??In 1996, the DO lowered some of the requirements for becoming a shipping bodega which caused many smaller almacenistas and production bodegas to “upgrade” a small shipping bodega. Please name an example?
El Maestro Sierra.
163
??Please name some Bodegas de Crianza y Expedicion?
These are the well-known commercial names that place their brand on the label like:
González Byass, Lustau, Valdespino or Barbadillo.
164
??What’s Bodegas de Crianza y Almacenado?
Aging and stocking Bodegas=Almacenistas=stockholders.
Age the wines and sell them in bulk to shipping Bodegas/Crianza y Expedicion.
拓展: Historically almacenistas were small family companies, which often sold their wines in related bars or tabancos (directly from the barrel), but they can’t sell bottled wine under the D.O. seal.
165
??有些Almacenistas专门从事为威士忌酒厂提供雪莉酒桶的，他们的雪莉酒不太用于销售，但有些也开设了酿造酒厂create “seasoning wines. When the casks are ready, the wines are not bottled but distilled or used to produce sherry vinegar. Please name two Almacenistas who sell casks to Whisky distillery?
Xeranthia, Miguel Martín.
166
??What’s Bodegas de producción?
Production bodegas=vineyard owners, which may be located outside the aging zone.
They harvest grapes, and produce the Mosto which is used to refresh the soleras; They may market wines directly but may not use the Sherry DO.
(only 30% Shipping Bodegas grow their own grapes).
167
??Which is the main grape variety in Jerez? How many % of planting? Grown on which soil?
Palomino, 90%; Albariza soils.
168
??Which grape varieties are for sweetening and colour? Grown on which soils?
Pedro Ximenez, and Moscatel; Arenas and Barros soils.
169
??PX grapes can be brought from which region outside of Sherry Triangle?
Montilla and Malaga.
170
??Other six varieties that were used in the area before the phylloxera and that had almost disappeared, are now permitted to be used under DO, Which are they? Since which year?
These varieties are: Beba, Cañocazo, Mantúo Castellano, Mantúo de Pilas, Perruno and Vigiriega.
Since 2022.
171
??What’s “Fino Viejo”?
A new category for biologically aged wines with a minimum average age of over seven years: in the DO Jerez, it will be called “Fino Viejo”. Equivalent for the DO Manzanilla, the minimum age required for a “Manzanilla Pasada” will also be seven years.
172
??What’s the residual sugar content of vinos generosos of Sherry?
4g/l (before was 5)
173
??What’s the sugar content limit between “Pale Dry” and “Pale Cream”, “Medium Dry” and “Medium Sweet”?
50g/l (before was 45)
174
??What does “Pago” mean in Jerez?What does Parcelas mean?
Pago=Vineyard; Parcelas=single plots
175
??When were the Pagos officially classified?How many registered Pagos?
2015; aprox 150
176
??Name 8 most important Pagos of Jerez?
Añina (elegant Fino)
Macharnudo (3000years for planting history, best proof of its quality)
Martín Miguel
Carrascal (best for oloroso)
Miraflores (best for manzanillas)
Balbaína (fine Fino)
Los Tercios (fine Fino)
Torrebreba
177
??Which are the most renowned Pago in Jerez?
Macharnudo, Carrascal and Añina.
178
??Which is most important Pago in Sanlucar?
Miraflores
179
?? Which two are the most important Pagos in El Puerto de Santa María?
Balbaina, Los Tercios.
180
??What’s the microclimate of Pago Carrascal? Which is the best wine style?
Carrascal is the furthest inland, which means less influence of cool sea air, therefore early ripening and more robust wines, perfect for Oloroso.
181
??Which Pago is best for Fino and Amontillado?
Macharnudo Alto – possibly the most prestigious of all – has a high elevation and a very pure limestone soil, hence its wines show a specific chalky character. Traditionally excellent for Fino and Amontillado production.
182
??Which Pagos produce most elegant Fino?
Balbaina and Añina, as well as Los Tercios, are closer to El Puerto de Santa Maria, they have more exposure to poniente winds from the sea and produce the lightest, most elegant wines, usually Fino
183
??When are the grapes harvested in Jerez?
In September
184
??Sweetening and Colour agents?
Pedro Ximenez
Dulce Pasa
Dulce de Alimbar
Sancocho and Arrope
Color de Macetilla
Color de Remendado
185
??Which is the most important sweetening agent?how much sugar can be increased?
Pedro Ximenez; 23%-54%
186
??What’s Dulce Pasa?
Sweetening agent made from Palomino grape, can achieve 50% sugar.
187
??Which sweetening agent is used to sweeten Pale Cream sherries? What is this agent made from?
Dulce de Alimbar; It’s a combination of Glucose葡萄糖and Laevulose果糖 blended with Fino and matured与Fino混合之后熟化。
188
??What’s Sancocho and Arrope?
*It’s dark coloured sweet non alcoholic syrup produced by reducing grape must to 1/5 of its volume over heat.
*Used in production of Vino de Color.
189
??Which is the best Vino de Color? How is it made?
Color de Macetilla.
Made by blending 2 parts Arrope with 1 part grape must. A violent fermentation results and the finished wine has 9% alc. And 235g/l RS, then matured in a Solera.
190
??What’s Color de Remendado?
Cheaper and more commonly used vino de color made by blending Arrope or Sancocho with local wine.
191
??Which are the three sherry styles in general?
Vino Generosos (Dry)
Vinos Dulces Naturales (Sweet)
Vinos Generosos de Licor (Blended)
192
??How many Sherry types of Vinos Dulces Naturales?
Pedro Ximenez, Moscatel, Dulce
193
??How many Sherry types of Vinos Generosos Licor?
Pale Dry, Medium, Pale Cream, Cream
194
??How many Sherry types of Vinos Generosos?
Manzanilla, Fino, Amontillado, Oloroso, Palo Cortado.
195
??How is Vinos Dulces Naturales made?
The must is partially fermented to 5% abv, then is fortified with alcohol, then take oxidative aging, and become PX, Moscatel, Dulce.
196
??How is the Sherry age calculated?
It’s average aging: vintage + number of years in Solera.
197
??What’s the style of Manzanilla de Sanlucar?under which DO?
A dry style of Sherry produced with biological aging.
It’s under Manzanilla DO.
198
??How is Manzanilla de Sanlucar sherry made?
The grapes can be sourced from Sherry DO but produced only in Sanlucar de Barrameda.
Mini 2years aging, must be fortified.
199
??Is there unfortified Manzanilla de Sanlucar?
No, it’s must be fortified.
200
??What’s the style of Manzanilla Pasada? How is it made?
A Manzanilla with Amontillado characteristics, after a mini of 7 years maturation.
201
??What’s another name for Fino Viejo? How is it made?
Fino Antiguo古老; It’s Fino sherry aged for mini 7years.
202
??What’s Fino Amontillado?
It’s a Fino that is beginning to lose its flor but has not reached the Amontillado stage.
203
??How long is the minimum aging for Amontillado?
4 years = 2years of biological aging(Fino stage) + 2 years oxidative aging.
204
4 years = 2years of biological aging(Fino stage) + 2 years oxidative aging.
It’s a sweetened Amontillado
205
??How is Amontillado made?
It’s a Fino that has been left in cask without refreshment, the flor dieds and sinks to the bottoms of the cask and exposing the wine to the oxidation. It’s aged for minimum 4years. Can be sweetened and sold as Medium cream or cream sherries.
206
??How is Palo Cortado made?
A wine that started life as a Fino, then develops into Amontillado but became deeper in colour with characteristics of Oloroso.
207
??Name the three classification of Palo Cortado?
Dos二, Tres三, Cuatro Cortados四 (according to age)
208
??How is Oloroso made?
After 1st classification, the press wine may be fortified to 17-18% abv, in order to prevent flor growth.
209
??What’s the style of Oloroso?
There is a baked character, it’s rich, with a rasin like finish, and always dry.
210
??How is Cream made?
A dark rich Oloroso blended with sweetening and colouring wines.
211
??How is Brown made?
A sweet wine made from Oloroso and Raya, it’s darker and richer than Cream.
212
??What’s East India?
Now it’s a brand for a Rich sweet sherry, but originally matured on long sea voyages crossed the equator.
BJ: originally, this was Sherry which had been used by sailing ships on the long sea voyage to the East Indies, while travelling, the wine crossed and recrossed the equator, caused the Sherry to warm up and cool down, On its return, it was found to have richness and smoothness.
**It’s now a brand of Lustau.
213
??What’s Almacenistas sherry?
It’s a single Solera Sherry, bottled unblended.
Only small quantities are available mainly in Fino, Manzanilla, and Amontillado styles.
214
??What’s Añada?
It’s extremely rare, vintage dated Sherries.
A system in which Sherries from a specific harvest are aged separately and not blended with wines from different years.
215
??What’s En Rama?
Rama=raw 生酒。
A young Fino or Manzanilla made from unfiltered and unclarified wine taken from the cask in spring when the Flor is at its thickest.
Since it’s bottled without stabilisation, the sherry must be drunk within 3 months.
216
??Which are the two DOs of Sherry? What’s the difference between these two DOs’ regulations?
Jerez-Xérès-Sherry DO;
Manzanilla-Sanlúcar de Barrameda DO;
Same regulations except that Manzanilla must be matured in Sanlucar de Barrameda.
217
??Which are the permited grape varieties for Sherry?
Palomino Fino, Pedro Ximénez, Moscatel Fino (Palomino Jerez is also permitted but is not commonly used).
218
??Which is Sherry demarcated district ?
Andalucia in the south-western corner of Spain
219
??Which “Sherry style” wines out of Sherry region can use the term of “Sherry”?
The wines using the term prior to the 2005 EU/US agreement can still use “Sherry” but must be labelled with a country or region.
220
??Is there single vintage Sherry produced?
It’s not produced commercially, one or two very small lots are made.
221
??Where is Sherry produced? By individual growers?
No, the wine is produced and shipped by the Bodegas de Crianza y Expedición陈酿与出口酒庄 whose wines can be exported; and Bodegas de Crianza y Almacenado陈酿与储藏酒庄 (only sold in local market)
222
??Which grape is permitted for making Manzanilla?
Palomino (Palomino Fino or Listán Blanco) is the only grape allowed for use in the Manzanilla
DO. Pedro Ximenez and Moscatel are no longer approved.
223
?? What’s the synonym of Palomino Fino?
Listán Blanco
224
??Which area can produce Viñedos de Jerez Superior ?
Originally 4 districts with vineyards planted on Albariza soils qualified for this title.
Jerez, El Puerto, Sanlúcar & Trebujena
Under new regulations the title will be available to any area of the DO which meet the technical
Criteria.
225
??What’s Fino de Sanlucar?
A period of 10 years has been given to phase to the term Fino de Sanlúcar.
226
