Sherry Flashcards
(22 cards)
In which autonomous community can Sherry be produced and which DO ?
Andalucia (Andalusia)
1. -DO Jerez de la Frontera,
2. -DO Manzanilla Sanlucar de Barrameda,
3.-El Puerto de Santa Maria
What are the three permitted grapes?
1.Palomino Fino
2.Pedro Ximenez
3.Moscatel Fino
(Palomino de Jerez permited but not commonly used)
What are the three types of soil?
- Albariza (60-80% White Chalk)
- Arenas (Sandy, clay and limestone )
- Barros (Clay and decomposed organic matter)
What are the two winds that’s benificial for the growth of flor?
- Levante ( hot easterly wind)
- Poniente ( cool westerly wind)
What is Soleo?
Process of drying out Pedro Ximenez grapes in the sun by placing it on esparto grass mat until they reach a semi- raisin states that is high in sugar ( takes bet 1-2 weeks )
What are the three sections of the pressing?
- Primera Yema ( free run juice and best quality)
- Segunda Yema
- Mosto Prensas ( typically use for unclassified wine or distillation)
What are the names of the four yeast that are found in flor?
- Saccharomyces Beticus
- Saccharomyces Montuliensis
- Saccharomyces Cheresiensis
- Saccharomyces Rouxii
What are the purposes of flor (velo de flor)
- As a protective film to protect the wine from exposure to oxygen, to avoid oxidation and to preserve freshness
What are the typical size of botas and from what oak?
Either 500l or 600l. Could be either American or Canadian oak as these are less porous
What is Sobretabla?
Young fortified base wine that is undergoing observation and maturation before added into solera system. (up to 12 months)
what are the three basic types of sherry?
- Fino (100% biological aging)
- Palo Cortado ( starts with biological, ends oxidative)
- Olorosso (oxidative style - no flor)
What is Manzanilla?
Dry style of Sherry (similar of Fino). DO requires Manzanilla to be matured in botas entirely in Sanlucar de Barrameda. Light and dry with slight tangy salty tang and pungent yeasty notes
What is Fino?
Sherry aged biologically and fortified to finish bet 15-17%abv .Pale in colour light and slightly less dry compared to Manzanilla.
Explain Amontillado
Dry amber colored sherry that gone through 7 to 8 years of casks maturation. ( Start with minimum of2 years under flor, followed by minimum of another 2 years under traditional oxidative aging)
-Min 16% abv
**taken on hazelnut character
Palo Cortado
Starts a Fino but losses flor much earlier than Amontillado.
Cross style of Fino and Amontillado
Oloroso Sherry
100% oxidative aging with 17-18% abv.
Best quality oloroso are usually dry, although some may add sweetening before bottling
-Rich, complex witg baked oxidative flavour
Pale Cream ( sweet)
Blending of dry wines that is initially been under flor with rectified concentrated grapes must. Fortified to 15.5%abv
Cream (Sweet)
Made from olorosos with addition of sweetening and colouring. Wine fortified to 15-22%abv
PX (Pedro Ximenez)
Made for entirely sun-dried grapes which have been matured for many years
VOS ( Very Old Sherry)
Wines with minimum 20 years in sealed botas
VORS (Very Old and Rare Sherry)
Minimum of 30 years in sealed botas
(both VOS & VORS are applied to quality Amontillado, Palo Cortado, Oloroso and PX)
En Rama
Fortified wines that been kept for years without Solera system.
Undergo minimal filtration without clarifying and stabilising.
