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Sherry Flashcards

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1
Q

Name the origin of Sherry

A

Andalucia, southern coast of Spain

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2
Q

Name the 2 DOs of Sherry

A

Jerez-Xeres-Sherry DO
Manzanilla-Sanlucar de Barrameda DO

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3
Q

Name the Sherry DO that must be aged in Sanlucar de Barrameda

A

Manzanilla-Sanlucar de Barrameda

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4
Q

The region of Sherry is regulated by…

A

the cool Atlantic breezes

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5
Q

Name the important wind in Sherry

A

Levante Wind

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6
Q

Describe Levante Wind

A

Hot and dry

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7
Q

What is flor

A

A film-forming yeast needed for Sherry maturation

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8
Q

How is flor formed in Sherry

A

The clash of humid Atlantic Poniente Wind and hot, dry Levante Wind

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9
Q

Name the soils of Jerez region

A

Albariza
Barros
Arenas

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10
Q

Describe Albariza

A

Chalky soil

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11
Q

Describe the function of Albariza

A

Retain moisture and reflects sun, prevent subsoil from drying out.

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12
Q

Albariza soil area are classified as…

A

Jerez Superior which most pagos located

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13
Q

Describe Barros soil

A

Higher proportion of clay

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14
Q

Where are Barros commonly found

A

low-lying valleys

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15
Q

Describe Arenas soil

A

Sandy soil

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16
Q

Where are arenas commonly found

A

Coastal areas

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17
Q

Name the permitted grapes for Sherry

A

Palomino Fino
Pedro Ximenez (PX)
Moscatel Fino

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18
Q

State the principal grape for Sherry

A

Palomino Fino

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19
Q

On which soil are Palomino Fino commonly planted

A

Albariza

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20
Q

State the function of Pedro Ximenez (PX) in Sherry

A

For blending, sweetening and colouring

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21
Q

Can Pedro Ximenez (PX) produced as single varietal in Sherry

A

Yes

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22
Q

Where are PX commonly planted

A

Montilla-Moriles DO

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23
Q

Describe the climate of Montilla-Moriles

A

Less humid, reduce chance of rot

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24
Q

On which soil are Muscatel commonly planted in Sherry

A

Arenas soil in coastal areas

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25
Describe the function of Muscatel in Sherry
Sweetening agent
26
State the steps of Sherry Vinification
1. Harvest 2. Soleo 3.Pressing 4. Fermentation 5. Classification of the musts 6. Fortification 7. Classification 8. Blending (solera system)
27
What is Soleo
Drying grapes (commonly PX) under the sun on esparto grass mat in clear plastic tunnel for 1-3 weeks
28
State the maximum amount of must/100kg grapes permitted for Sherry
70 liters
29
Name and describe the 3 sections of pressing in Sherry
Primera yema: 1st pressing - free-run juice, best quality Segunda yema: 2nd pressing Mosto prensas: 3rd pressing, used for unclassified wine or distillation
30
What is yeso in Sherry
Gypsum (aka calcium sulfate)
31
State the %abv of base wine of Sherry after fermentation
11-12.5% abv
32
Describe the function of yeso in Sherry
Adjust acidity and dryness of the wine to assist in clarification.
33
What is Botas
Cask used for Sherry fermentation
34
Why is botas not fully filled to the top during Sherry fermentation
Allow air to come into contact with wine for the growth of flor
35
After the fermentation of Sherry, the wines will be classified into...
Palo (marked with vertical slash) Gordura (marked with circle)
36
Describe the fortification of Palo
Fortified to 15-15.5% abv so that flor can grow. Undergo biological ageing and turn into potentially Fino or Manzanilla.
37
What is flor del vino
The film-forming yeast during biological ageing of Sherry
38
Describe Sobretabla in Sherry
The intermediary stage of ageing for 6-12 months under flor.
39
Describe the fortification of Gordura
Fortified to 17-18% abv, flor is not allowed to grow. Undergo oxidative ageing and turn into Oloroso.
40
Name the oak barrel used for Fino and Oloroso ageing
Sherry butts of American oak
41
List the 5 classifications of second classification of Sherry
Palma Palma Cortada Palo Cortado Oloroso
42
Describe Palma
Fine, delicate Sherry protected by flor from oxidation. Will develop as Fino style.
43
Describe Palma Cortada
A more robust Fino, may emerge as Amontillado.
44
Describe Palo Cortado
Oxidative ageing following biological ageing. Wine is fortified after Sobretablas to at least 17% abv to destroy the flor and initiate oxidative ageing. Will result in Palo Cortado Sherry.
45
Describe Oloroso
Wine is fortified to 17-18% abv, thus no flor is formed. Wine eventually emerge as Oloroso Sherry
46
Describe the Solera system
Rows of barrels known as Criadera stacked upon each other from minimum 2-14 rows. For every 1 liters wine moved to the next Criadera, at least 2 liters of wines must remain. This process is known as Trasiegos.
47
Ageing requirement of Sherry
2 years through Solera system.
48
What is cabeceo
Final blend of Sherry
49
How is cabeceo made
Blend of wines from bottom scale of soleras with wines from other criaderas. May be sweeten, added colour or further fortified.
50
What is Venencia
A special small cup with long handle used to take a taste of wine from Sherry butt.
51
List the style of Sherry from dry to sweet
Manzanilla Fino Amontillado Palo Cortado Oloroso Natural Sweet Wines Pale Cream Medium Cream Cream PX VOS VORS En Rama
52
Describe Manzanilla Sherry
Very dry. Fino. Must be fermented in Sanlucar de Barrameda. Pungent yeasty nose with slightly bitter taste and salty tang.
53
Describe Fino Sherry
Very dry. Underwent biological ageing under the flor. Fortified to 15.5-17% abv.
54
Describe Amontillado Sherry
Dry Sherry with amber color. 2 year biological ageing + 2 years oxidative ageing = 4 years ageing. Min 16% abv. Must be dry. Sweetened Amontillado sold as Medium Cream/Cream Sherries.
55
Describe Palo Cortado
Amontillado/Oloroso maturation. Biological ageing is stopped by further fortification. Then undergo oxidative ageing.
56
Describe Oloroso Sherry
Fortified to 17-18% abv. Underwent oxidative ageing. May be dry or off dry with sweetener added.
57
Describe Natural Sweet Wines from Sherry
Made from sun-dried PX/Moscatel. Fermented to 5% abv then fortified with grape spirit to 15-22% abv.
58
Describe Pale Cream Sherry
Blending biological aged dry wine with sweetener (PX/Moscatel) and fortified to 15.5% abv
59
Describe Medium Cream Sherry
Similar procedure as Pale Cream, but is amber in colour with nutty aroma. Fortified to 15.5-22% abv. May be medium dry or medium sweet.
60
Describe Cream Sherry
Blending of Oloroso with sweetener and colouring. Fortified to 15-22% abv. Sweet style.
61
Describe PX Sherry
Made entirely from sun-dried PX grape. Sweet style.
62
Describe VOS
Very Old Sherry Average ageing of 20 extra years in sealed botas. **Not designate for Fino or Manzanilla
63
Describe VORS
Very Old and Rare Sherry Average ageing of 30 extra years in sealed botas. **Not designated for Fino or Manzanilla
64
Describe En Rama
Sherry kept for years without going through the Solera system. Not clarified/stabilised, undergo minimal filtration.

CMS IS/CS (31 decks)

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