Sherry 2.3 Styles and 2.4 Law & Business Flashcards
(56 cards)
To be labeled as one of the styles of Sherries, the wines must conform to ____ standards and have what attributes?
Consejo Regulador
attributes: level of RS
typical ABV%
color
other characteristics in line with how the wine is matured
Max RS for dry sherries?
5 g/l or Residual sugar
Describe the characteristics of Fino and Manzanilla that are the same?
the whole ageing process is under a film- Flor (Biological ageing)
Color: pale lemon
Palate: dry, low acidity, low alcohol 15-15%, light to med body,
Aromas Flavors: depend on length of aging in Solara system- associated wit acetaldehyde (rather than primary fruit) bread dough and almonds
Range: good to outstanding
Value: inexpensive to super premium
Describe the municipality of Sanlúcar de Barrameda
coastal municipality - qualifies as Manzanilla de Sanlúcar de Barrameda
maritime climate, does not have extreme summers and winters, humidity is relatively high
ideal for flor growth - observed that solera systems have thicker layers (year round) than that of flor than Jerez
Flor will thin during the summer months (Jerez flor thins during winter months)
describe the levels of acetaldehyde in Manzanilla wine as apposed to fino wines and the resulting wines?
Manzanilla has generally a thicker flor than Fino which means a greater protection from oxygen
Flor consumes alcohol in the wine and releases acetaldehyde
Even thought the flor is thicker in Manzanilla, the Manzanilla’s flor produces a lower level of acetaldehyde than Fino wines
It is thought thought that difference arises from the Flor strains of each town
the result is Manzanilla wines often taste lighter and fresher than Fino
to ensure proper flor growth in Manzanilla solera systems, what activities must be done?
To ensure the thicker flor in Manzanilla wines, the cellar master will need to replenish the barrels with young wines
to support the growth
small volumes of wine will be released an bottled several times through the year to ensure the flor is constantly maintained.
describe the production method of Manzanilla Pasada wines?
labelling term - wine subject to short period of oxidative ageing
Flor left to die- not replenish the barrel
may age in the _______solera system on average for a couple years more than Manzanilla wines
-further aging, wines will resemble Amontillado style
describe the production method of Amontillado wines?
has attributes of both biological and oxidative ageing
wine will start in a Fino solera system,
be refortified to 17 ABV to kill the flor
then be matured oxidatively in an amontillado solera system
describe the resulting price and quality levels when producing Amontillado?
Inexpensive examples are likely to use young biologically aged- taken from the youngest criaderas in the fino system
- then blended in the Amontillado for a short period
More expensive wines may be matured for longer and hence more complex
Value: good to outstanding quality - mid priced to premium or even super premium
describe the Palo Cortado sherry?
most difficult to describe
has similar aromas as Amontillado, palate similar to Oloroso-
oxidative ageing once the initial flor disappeared
Sugar level 5 g/L and abv 17-22%
-no maturation practices
how is the wine selected to become Palo Cortado?
wine has commonly undergone a number of years in a Fino Solera system
at Second Classification wines are deemed
less delicate
show more complexity
less able to support a thick layer of flor
have undergone some mild oxidation
then put into the Palo Cortado solera system
compare Palo cortado to Amontillado styles? (in general Palo Cortado will be…..)
less time biologically ageing
acetaldehyde aromas will be present but less prominent
glycerol levels remain higher
higher concentration of the components and aging process
resulting wine is slightly fuller, rounder body
where does a Palo Cortado stand in the market with regard to price and quality?
Often these wines are premium priced
very good to outstanding in quality
describe the production method for Oloroso sherry? What are the resulting flavors/ aromas?
attributes from oxidative ageing
Once fermentation is complete, wine is fortified to 17% ABV to stop flor developing
brown in color
dominated by tertiary, oxidative aromas of toffee and walnut
where does Oloroso sherries stand in the market place with regard to price and quality?
inexpensive wines- acceptable to good quality, released from the solera system early
higher quality examples reach very good to outstanding and reach premium prices
describe the characteristics of en rama sherries?
no legal definition- best represents wine straight from the barrel
eg no fining or filtering (export might get light fining and filtrations)
term applied to any wine above the dry style
generally wine will tend to taste more intense and complex than the bodega’s regular bottling
sell at higher price- Fino ____ most common
production method for producing naturally sweet wines from harvest to just before fermentation?
harvest
lay out fruit to dry for 2-3 weeks
water evaporates, concentrating sugar levels
raisin like aromas develop
Naturally sweet wines production method from fermentation to bottling?
fermentation naturally stops around 4-6% abv due to very high sugar levels
fortified to 15-16% abv
matured oxidatively in their own solera system
gradual evaporation causes sugar and flavors to concentrate further
resulting wine characteristics that have undergone the naturally sweet wine production?
most common grapes are PX (more popular) and Moscatel (much less common)
min RS level of 160 g/l — more likely to tend to be 325-375 g/L of RS
full bodied wines (consistency similar to syrup)
low acidity
pronounced aromas and flavors of raisin, molasses, liquorish
Upon harvest, wine destined to be of the naturally sweet production method will have what level or RS upon arrival to the winery?
min RS level of 212 g/l — more likely to reach 450-550 g/l
In the production of Naturally Sweet Sherries what are the choices typically taken with regard to oxidative measures?
either be protected from oxygen - non oxidative style
or barrel aged for several years- oxidative style
Moscatel will show its aromatic nature to a greater or less extent
Where in the market is the Naturally Sweet Wines with regard to price and quality, and use?
PX and Moscatel wines can range from inexpensive to premium
good to outstanding quality
both wines can be used as blending components for sweetened sherries
Describe the production method for sweetened sherries?
made from Palomino that has been fermented to dry, fortified, aged
then sweetened using a sweetening component
Where in the market does sweetened wines sit with regard to price and quality?
Inexpensive wines likely made from young wine- sweetened just prior to bottling
mid price to premium - sweetened wine may be fruther matured in its own solera system
EG Gonzalez Byass’ MAtusalem VORS Cream Sherry remains 15 yeasr in solera system after the dry and sweet sherries have been blended
