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Sherry Flashcards

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1
Q

Name some examples of fortified wine from Spain?

A

Málaga, Montilla-Moriles, and Condado de Huelva; the many fading traditional styles of the Iberian peninsula—Tarragona Clásico, Rueda Dorado

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2
Q

Where is Sherry made?

A

Andalucía on the southern coast of Spain

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3
Q

What is located within the coastal province of Cádiz?

A

Jerez, the hottest wine region in Spain and the home of Sherry production

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4
Q

What 3 towns are the center for Sherry production?

A

Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda

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5
Q

What are the 2 DO zones for Sherry?

A

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda share similar production guidelines, Manzanilla must be aged at seaside town of Sanlúcar de Barrameda

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6
Q

Define levante

A

hot, dry levante wind intensifies heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening.

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7
Q

Define poniente

A

The humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor, a film-forming yeast necessary in the maturation of Sherry.

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8
Q

What are the principal soil types in Jerez?

A

Albariza - chalky, white, limestone rich
Barros - concentrated on slopes of Jerez Superior
Arenas - most fertile, most difficult, clay based. Sandy arenas common in coastal areas.

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9
Q

Where are the majority of pagos (vineyards) located?

A

Jerez de la Frontera, including Macharnudo (largest pago), Añina, and Carrascal

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10
Q

What grapes are allowed for Sherry production?

A

Palomino (Listán), Pedro Ximénez (PX) and Moscatel (Muscat of Alexandria)

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11
Q

What grapes are allowed for Manzanilla production?

A

only Palomino is allowed a neutral grape that usually yields lackluster, low-acid table wines,

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12
Q

What other varieties of Palomino are there?

A

Two sub-varieties, Palomino Fino (higher yields and disease resistance) and Palomino de Jerez

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13
Q

How are Moscatel and Pedro Ximénez primarly used?

A

sweetening Sherry; varietal bottlings of either grape are extremely rare in Jerez

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14
Q

What grape does the Consejo Regulador allow to be imported?

A

Pedro Ximénez in Jerez have diminished, must from the nearby Montilla-Moriles DO

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15
Q

Where is Moscatel mainly cultivated?

A

in the arenas soils near Chipiona

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16
Q

Define soleo process

A

1-3 weeks grape bunches are dried in the sun on esparto grass mats prior to pressing. Palomino rarely sunned at all, or more than 24 hrs

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17
Q

In Jerez, how are vines commonly trained?

A

vara y pulgar, growers prune alternate spurs each year: 1 year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)

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18
Q

What are max yields in Jerez?

A

80 hl/ha in Jerez Superior and 100 hl/ha elsewhere in the region.

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19
Q

How were grapes were traditionally crushed and pressed in Jerez?

A

under the feet of pisadores (laborers) wearing zapatos de pisar—cowhide boots with angled nails on the soles.

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20
Q

What is the max amount to be pressed?

A

max 70 liters pressed from 100 kg any additional goes to the production of non-classified wines or distillate.

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21
Q

How is the must (mosto de yema) divided?

A

3 stages of quality - primera yema (free-run juice, accounting for 60-70%
segunda yema (press wine)
mosto prensa (poorer quality for distillation)

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22
Q

In Sherry production when is the must acidified and sulfured?

A

Before fermentation, Palomino is pressed quickly after picking as it is prone to rapid oxidation & provides a low-acid must, then allowed to settle.

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23
Q

Traditionally, what was used in clarification for Sherry?

A

yeso (plaster) to the grapes prior to pressing, combined with cream of tartar—produced tartaric acid.

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24
Q

How do modern day producers clarify Sherry?

A

add tartaric acid directly and utilize a system of racking (desfangado)

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25
Classically, where did Sherry base wines undergo alcoholic fermentation?
new American oak butts of 600 liters, a seasoning technique that would both impart tannin to the wine and leech oak flavor
26
How is most Sherry is fermented today?
temperature-controlled stainless steel tanks of 50,000 liter capacity
27
Describe the two stages of Sherry fermentation
Stage 1 hot and vigorous initial phase up to 1 week. Stage 2 lenta, or slow fermentation, high temps subside, remaining sugar is converted to alcohol over a period of weeks
28
Describe the two types of aging for Sherry
Delicate base wine of 11-12.5% abv is separated from its lees and either biological and oxidative aging begins
29
How is palo and gordura marked?
Palo with a vertical slash, or as Gordura, marked with a circle
30
Fino or Manzanilla styles
palo fortified to 15-15.5% abv Biological aging
31
Oloroso styles
gordura fortified to 17-18% abv, higher level of alc will not permit flor Oxidative aging
32
How is Sherry fortified?
gentler mixture of grape spirit and mature Sherry, mitad y mitad, is used to avoid shocking the young wine
33
In Sherry, what is the film-forming yeast known as?
flor del vino—the “flower.” A special set of yeast species (Saccharomyces) ametabolize glycerin, alcohol, and volatile acids in the wine
34
What are prerequisites for the development of flor?
Humid air from the poniente winds moderate temperature between 60°-70° F absence of fermentable sugars 15-15.5% abv contact with oxygen
35
When does the flor grows vigorously?
Spring and autumn months, forming a frothy white veil over the surface; summer and winter thins and turns gray.
36
Which soils are best for Sherries which will undergo biologically aging?
Albariza soils Also, primera yema must is best
37
Which must press is destined for the oxidative aging?
Olorosso styles from the segunda yema must
38
Define Sobretablas
intermediary stage a period of six months to a year, during which the course of the wines’ evolution may be redirected
39
Palma
Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
40
Palma Cortada
A more robust Fino, which may eventually emerge as Amontillado.
41
Palo Cortado
A rarity. Although flor is present, the richness leads to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
42
Raya
flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
43
Dos Rayas
flor has disappeared, rough and coarse. High levels of VA, blended and sweetened for lower quality Sherry or made into Sherry vinegar.
44
When did min solera aging required before bottling change from 3 years to 2?
2010
45
Define criadera
new añada (vintage) wines enter an upper scale, or tier, of butts. Anywhere from 3-14 criaderas
46
How many liters of wine may be withdrawn from the solera?
1 liter of wine drawn, 2 (formerly three) must remain
47
What is the movement of wine called when changing between criaderas?
Trasiegos - movement provides oxygen.
48
Fino Sherry
Light, delicate, almond, salty tang, ABV 15-17%
49
Fino-Amontillado
Aged Fino, more robust, oxidative, hazelnut
50
Amontillado
ABV 16% to 22% laborious process, and soleras devoted to the wine are expensive to maintain
51
Oloroso
Means “fragrant,” spicy, walnut, smooth mouthfeel. ABV 17% to 22%
52
Palo Cortado
Rare. Combines rich body, color Oloroso with delicate bouquet of an Amontillado, and is greatly prized
53
What are some examples of generoso wines from Sherry?
Fino Amontillado Oloroso Palo Cortado Manzanilla Fina Manzanilla Pasada Manzanilla Añada
54
What are the 3 examples of generoso wines from Sanlucar de Barrameda?
Manzanilla Fina, Manzanilla Pasada, and Manzanilla Añada
55
Define cabeceo
Base wines enter into the cabeceo min abv of 17.5% to be sweetened and blended before sale
56
What sweetening agents are available to the Sherry producer
dulce pasa, dulce de almíbar, and mistela are produced from the must of sunned Moscatel or Pedro Ximénez grapes
57
Define vino de color
a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must. Will always add sweetness to the wine
58
When vino de color is reduced, what is it called?
1/3 of original; sancocho 1/5 of original; arrope
59
What are some Generose Liqueur wines?
Pale Cream - light, fresher style Cream - dark, dense, blended with Olorosso Dry - actually fairly sweet Medium -rich amber may have Amontillado in the blend
60
What other terms might appear on "Medium" Sherry labels?
“Golden,” “Milk,” or “Brown.”
61
Define almacenistas
purchase young wines, age them, and sell the wines to shippers at proper maturity. Minor, the term is now trademarked by Lustau
62
Define Vino Dulce Natural
wines produced solely from sunned Moscatel and Pedro Ximénez grapes are occasionally sold as Vino Dulce Natural, or “naturally sweet wine.”
63
What is the range of residual grams of sugar for Vino Dulce Natural?
180 to 500 grams per liter the wines are fortified after a partial fermentation
64
Define VOS Sherry established by the Consejo Regulador in 2000?
Vinum Optimum Signatum, or “Very Old Sherry”— solera wines with an average age over 20 yrs. Withdrawn at 1:20 liters must remain
65
Define VORS Sherry established by the Consejo Regulador in 2000?
Vinum Optimum Rare Signatum, or “Very Old Rare Sherry” — solera wines with an average age over 30 yrs. Withdrawn at 1:30 liters must remain
66
Other regulations around VOS/VORS Sherry by the Consejo Regulador?
Certified by tasting panel. Only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez authorized. Applies only to an individual lot of drawn wine, not entire solera
67
What age designations may apply to entire solera?
Consejo Regulador may certify an indication of age of either 12 or 15 years

Advanced; Fortified (5 decks)

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