Sherry Flashcards

Question

What type of wood is used for Sherry casks?

Answer 1

American Oak

Answer 2

VOS Very Old Sherry (20 yrs Solera) | VORS Very Old Rare Sherry (30 yrs Soleras)

Answer 3

Pale Cream

Answer 4

PX (Pedro Ximenez)

Answer 5

Palo Cortado

Answer 6

Manzanilla Fino Amontillado Seco Oloroso Seco

Answer 7

Amontillado Seco | Palo Cortado

Answer 8

Oloroso | Cream

Answer 9

Fino Manzanilla Pale Cream

Answer 10

Hot Mediterranean

Answer 11

Jerez, Spain (Sherry production)

Answer 12

Amontillado

Answer 13

Fino Sherry aged in a bodega in seaside town of San Lucar (Climate allows Flor to be active year around).

Answer 14

Palomino Pedro Ximinez (PX) Moscatel

Answer 15

Pedro Ximinez Moscatel Palomino

Answer 16

Oloroso Pale Cream Cream

Answer 17

Commercial Amontillado

Answer 18

Fractional blending system to refresh flor

Answer 19

Important in aging, flor yeast feed on oxygen, alcohol and glycerine and reduces overall acidity of the wine. Prevents oxidation (protective layer)

Answer 20

Fortified wine made from white grapes that must be aged for min of 3 yrs in one of the three towns of the sherry triangle. Produce of Jerez DO since mid- 90s. English corruption of Jerez or Xeres

Answer 21

Jerez: one of the oldest wine producing towns in Spain (Phoenicians 1110 BC). Late 15th Century: est of butt sizes. 1587: Drake flees Jerez w/ wine and contributes to make Sherry popular in the UK. War in early 19th century followed by Sherry soaring production, then phylloxera. 1950- 1980s: Ruiz Mateo and his Rumasa empire contributed to Sherry's success but also prices down.

Answer 22

Since mid 80s: decline and will to reinjuvenate. 00: creation of VOS & VORS for Oloroso, Palo Cortado, Amontillado and PX

Answer 23

Jerez Superior (95%) and Jerez Zona (more/ less abandoned now). 6000 ha (Port: 45) of gentle slopes in the Sherry triangle. #1 Jerez #2 Sanlucar #3 Santa Maria

Answer 24

Mediterranean with key influence of Atlantic sea (cool Poniente) to cool down Sanlucar & Santa Maria (10C lower vs Jerez in summer). Hot Levante wind dries up land in Summer (up to 30C inland).

Answer 25

Albariza white chalky soil: hi in limestone (40%) then sand & clay; poor in nutrients but hi porosity. Dries without caking. Barros (clay, sand, limestone)/ Arenas soils (sand, clay) less important. Arenas areas used for PX.

Answer 26

1) Palomino (Basto/ Fino): adapted to warm dry soils, hi regular yields, low in acidity & fermentable sugars. 95% pltgs. 2) PX: naturally sweet, thin skinned, prone to disease, reasonably low in acidity. Can be sun- dried or botrytise. 3) Moscatel: planted in arenas soil. Equivalent to Muscat of Alexandria usually

Answer 27

Vara y pulgar pruning method (thumb & stick): vine trained with 2 branches. Pulgar is grown to have 8 buds and carries season's fruit. Vara cut back to have only a couple of buds; Pulgar & vara alternated to preserve vine. Pulgar supported by crutch at 60cm above ground (low)> foliage for sun protection + hand harvest. Asperpiado built on soil to retain water. Harvest 8th Sept when grapes reach min 11 degrees Baume.

Answer 28

Spain, Netherlands & UK

Answer 29

Pressing generally carried using horizontal press (Vaslin or Willmes)> 70% free run juice for Fino. Next 20% for Olorosos and less fine wines. Rest for vinegar. Acidification with tartaric acid + cleared via cold settling + racked in stainless steel or 600l butts. Fermentation inoculated @ 25- 30C to use 90% fermentable sugar. Last 10% fermented cool for 2-3 months.

Answer 30

11% ABV dry low acidity wine put to settle in tank 5/6 full. Devt of Flor that feeds on glycerol, polyphenols, higher alcohols and VA and protects the wine @ 15- 20C + hi humidity+ aeration. Flor yeasts are benevolent, film- forming yeasts which float on surface of wine. Ferment all sugar to dry, then they produce a small white curd when temp rises in spring that slowly thickens & Browns. Produce acetaldehydes.

Answer 31

Vinegar butts. Fortification to 15% Fino (flor not killed) and 18% for Oloroso (flor killed) with 95% grape spirit. Solera system: (created in 2nd half of 19th C for commercial reasons) to refresh flor and aid maturation.

Answer 32

Solera: dynamic ageing system using fractional blending of younger wines with older wines. Max 1/3 of 1st criadera at the top will be blended down with 2nd criadera for some time before going down to 3rd and up to 8th or more (min. 3). Old US oak to avoid woody flavour. Solera= bottom level criadera= wine ready for 'sacking'. More criadera needed for Fino/ Manzanilla.

Answer 33

Clarification + cold settling + sweetening (Cream, Sweet Olorosos, PX, Pale cream) + Bottling

Answer 34

Fino: fortified to 15.5%; aged biologically under flor; bone dry. a) Fino: aged for 3 years min; bone dry drink young. b) Amontillado Seco: Fino + oxidative ageing (refortified or flor died away + new Solera for 3 yrs). Amber, hazelnut, herby. c) Manzanilla (15%): Fino aged in Sanlucar with salty tang. Slightly slower maturation + grapes often picked less ripe VS Fino for a bit more acidity and lower alcohol. Manzanilla Pasada: oxidised Manzanilla. d) Sweetened Fino= Pale cream (grapey, light color, Med body). Sweetened Amontillado= Blended amontillado

Answer 35

Similar to Amontillado but fuller bodied; nutty nose + bitter orange

Answer 36

a) Oloroso Seco: wine fortified to 18% to 22% and aged oxidatively (no flor). Selected after 1st ferment. Mahogany colour, spicy, savoury, meaty, nutty aromas b) Oloroso dulce/ Cream Sherry: Oloroso + sweet wines eg PX

Answer 37

a) PX: sun- dried Pedro Ximenez grapes and fortified to 15% and aged in Solera. Dried fruit, raisins & figs, extremely sweet. b) Moscatel: fortification to 15% and aged in Solera for flavour concentration; dark mahogany colour, jasmine orange blossom and honeysuckle + lime & grapefruit. 15% to 22%.

Answer 38

Mixture of grape juice & alcohol used as stable sweetening agent in Sherry (also used for VDN)

Answer 39

Syrup made by boiling down and concentrated unfermented grape juice to then sweeten sherry.

Answer 40

Sth Spain region (N of Malaga) with hot semi- arid climate, albariza soils. Bush vines + Lo. Yields. PX dominates. Same Vinification as in Jerez. Fino styles NOT FORTIFIED and achieve 15% naturally. With oxidation, can reach up to 13- 15% ABV or be fortified to 16%+. SOLERA SYSTEM used. Minimum 2yrs ageing. Great PX wines. Some PX still exported to Jerez region to blending.

Answer 41

Sherry: Oldest demarcation in Spain Consejo Regulador recognises four classes of Sherry bodega: 1) Bodegas de Produccion, 2) Bodegas de Elaboracion 3) Bodegas de Crianza y Almacenado, 4) Bodegas de Crianza Expedicion. Consejo Regulador: "regulating council" of vine growers, wine producers and merchants who decide on ground rules for DO.

Answer 42

Wine making bodega not allowed to mature wine

Answer 43

Wine making bodega allowed to hold on stock before selling on.

Answer 44

Maturation + stockholding firms (almacenistas). Min stock; 1000hl with min 60% from Jerez Superior.

Answer 45

Mature + sell wine for consumption. Min stock 12,500hl with 60% from J. sup

Answer 46

Premium aged for respectively at least 20 to 30 yrs. can be carbon- dated, batch by batch.

Answer 47

2,720 growers. 7 Cooperatives Zona de Crianza (ageing) vs. production (vines). Gonzalez Byass, Domecq, Harveys.

Answer 48

Established 1835, largest producer of Sherry. Created Tio Pepe in 1849; UK most important market.

Answer 49

Dominated Sherry trade in early 19th; owns La Ina Sherry brand + 1000ha vines. Controls Harveys. Owned by Pernod Ricard.

Answer 50

Powerful force in mid 20th with Harveys Bristol Cream: biggest selling Sherry brand worldwide and Cockburn Port. Now owned by US Beam Wine Estates.

Answer 51

S/ West, near Guadalquivir River. Became what we know as Sherry.

Answer 52

Manzanilla Fina

Answer 53

A nursery of sorts where the wine generally rests in barrels for up to one year before entering the solera system

Answer 54

Albariza (best vineyards), clay rich- barros, sandy- arenas

Answer 55

Contains between 30 and 60% limestone, which begs comparisons with Champagne. Extremely poor soil. Little organic matter. Retains water. Helps in summer. Palomino Fino thrives in it.

Answer 56

The sherry grape, Palomino Fino is the only grape permitted in the production of dry sherry. In the Canary Islands, where it is also the principle white grape, it is Listan Blanco

Answer 57

Known more affectionately as PX, Pedro Ximenez is responsible for the sherry regions inky- black sweet wine of the same name. Today most of the PX aged in the Sherry Triangle actually comes from Montilla- Moriles, where PX is used in the production of both dry and sweet wines.

Answer 58

The least- planted grape in the Sherry Triangle, Moscatel is responsible for the amber coloured, highly aromatic sweet wine of the same name.

Answer 59

The chalky, limestone rich soil that is credited with producing the finest wines in the region. Today the great majority of the region's vineyards are planted in albariza.

Answer 60

A darker, clay- rich soil that is more fertile and less suited to the production of quality wine from Palomino Fino. Only during boom times have vineyards been planted in these soils.

Answer 61

A sandy soil that is typically found near the sea in Sanlucar de Barrameda. While it's not particularly well suited to the production of quality Palomino Fino, it's the preferred soil type for Moscatel

Answer 62

A ‘pago’ is the term used for the vineyards, and the best pagos are found on low lying, gently sloped hills dotted around the town of Jerez.

Answer 63

Must have considerable air flow, a relative humidity of between 70 and 75 percent, and ideally an internal temp between 64 degrees Fahrenheit and 68. The thickness of the walls and the height of the ceilings work to control internal temperature, and the floors of the bodega are covered with albero, a sandy chalky dirt (also used in bullrings throughout Spain) that releases moisture well. To keep humidity and temp constant for flor growth and to mitigate evaporation of the wine, the albero floors are constantly sprinkled with water.

Answer 64

At generally 11 to 12.5 percent potential alcohol in late August through early Sept. In hotter vintages harvest can be mid- August

Answer 65

Has governed and regulated sherry production since 1934. Regulates the DOs of Jerez- Xeres-Sherry and Manzanilla- Sanlucar de Barrameda

Answer 66

Una Raya (/), Raya y punto (/.), dos rayas (//), tres rayas (///) and finally Ve (for vinegar production- too much acetic acid)

Answer 67

Is used to indicate a wine of particular finesse and delicacy

Answer 68

Is for a wine considered slightly less fine, but still potentially suited to biological

Answer 69

Is for a more rough- and- tumble wine with greater tannic structure

Answer 70

Is for a wine of a quality unsuitable for sherry production.

Answer 71

palmas (finos), olorosos and rayas (wines that will be used for blended sherry)

Answer 72

The mitad y mitad (half and half) or mite ado, an equal mixture of grape spirit (brandy) and older, unfortified wine. Wines destined to enter an oloroso solar system will be fortified to at least 17 percent, which kills any flor that has formed on the wine and prevents it from forming again: wines slated to enter a fino or manzanilla solar system will be fortified to at least 15 percent alcohol- the level that is considered optimal for the growth of flor.

Answer 73

Due to fluctuations of humidity, temperature and other features

Answer 74

South West Spain, Andalucia

Answer 75

There is a warm Mediterranean climate with high levels of sunshine. Rainfall is high when compared to most of Spain, it mostly hails in the Autumn and the Winter. Two winds play an important role: levante (hot) and poniente (cooling).

Answer 76

Three soil types: albariza (limestone), baros (clay) and arenas (sand). Nearly all the vineyards are planted on albariza now as the vineyard area has contracted. It has great water holding capacity but there is a risk of chlorosis.

Answer 77

Soil is ridged in the winter to maximise the capture of rainfall. The classic pruning method is vara y vulgar (single guyot) with limited training. There is a move to modern wire trellising as this facilitates mechanical harvesting although most of the crop is hand harvested. Some level of canopy shade is important to protect the fruit from sunburn.

Answer 78

This now accounts for the vast majority of plantings. There are two sub varieties Palomino Fino (majority) and Palomino de Jerez (rare).

Answer 79

PX is now rare. Most PX used in Sherry comes from Montilla- Morellos where it grows more successfully.

Answer 80

It performs well in arenas, notably around Chipiona

Answer 81

Pressing- needs to be done very quickly to avoid oxidation. Juice extraction for use in Sherry is limited to 70L/ 100kgs, Fermentation- Warm for a white wine. Primary fruit and esters not part of the wine style, Flor allowed to develop: THIS HAPPENS ON ALL WINES; 1st Classification- Fino for Oloroso; Fortification: Fino to 15% abv, Oloroso to 17% abv: Sobretable; 2nd Classification; Enters Solera System

Answer 82

Grapes are sun dried to concentrate sugars. Fermentation reaches a few degrees of alcohol before the must is fortified to 17% abv. Aging takes place in solar systems.

Answer 83

Is a generic term for a group of yeast that form a film over the surface of the wine. Flor feed on oxygen, alcohol, glycerine and produce acetaldehyde (the key to the taste of Fino) and carbon dioxide. They protect the wines from oxidation.

Answer 84

Sufficient nutrients, temp @ 15- 21 degrees, alcohol @ 15- 15.5% abv, low levels of SO2, ph @ 3.3- 3.4, good levels of humidity.

Answer 85

Keeps the overall abv at 15-15.5%. For oxidatively aged wines it keeps freshness in older wines. Doesn't always look like the diagrams. Some crianzieras are n different areas of a bodega. Most sherries are the result of many different soleras. All soleras must have a minimum avg age of 2 years. The average raging period of wine from a solera system is calculated by dividing the total vol. of wine in a solar system with the volume drawn off in one year. To guarantee the required minimum avg. age of all Sherry the total vol. that can be drawn off any solera system is limited to 40% of the total vol. per year.

Answer 86

Jerez- Xeres- Sherry is broken into three main categories: Vinos Generosos, Fino, Amontillado, Oloroso, Palo Cortado

Answer 87

Dry Wines: less than 5g/L

Answer 88

This is a wine that has only been biologically aged

Answer 89

This is a wine that has only been oxidatively aged

Answer 90

This is the style that confuses most people. It has the aroma characters of an Amontillado and palate characters similar to Oloroso which are the result of oxidative ageing after the initial covering of flor has disappeared. There are no rules to make these wines except for somewhere in the process there must be oxidative aging. This has made these styles very obscure. Very difficult to identify in a blind tasting.

Answer 91

Naturally sweet wines: in excess of 160g/L. | Moscatel, Pedro Ximenez (min. 212g/L)

Answer 92

Blended sweetened wines: 5-140g/L. High volume inexpensive brands, Harvey;s Bristol Cream, Lustau's Old East India (low volume premium quality blends). This means that quality sweetners vary in quality. Inexpensive RCGM will not go into expensive premium wines and expensive sweet wines will not be blended with inexpensive dry wines.

Answer 93

45- 115g/L Will have the aroma of biological aging. This does not mean much as the amount of time that for biological aging varies and there are no technical requirements.

Answer 94

5-115g/L | These wines will have aromas of biological and oxidative aging

Answer 95

115-140g/L | Should smell of oxidative aging

Answer 96

12 yo, 15 yo, VOS, VORS, anada (vintage)

Answer 97

Not entirely sure. Around the 18th Century. By 19th it had developed alongside the anada system (wines bottled according to vintage)

Answer 98

The amount of Criaderas can number the thousands and can be spread into different bodegas.

Answer 99

Saca Extraction | Rocio Refilling

Answer 100

Sherry is very food friendly

Answer 101

Jerez De La Frontera, Sanlucar and Puerto De Santa Maria

Answer 102

300 days of sunshine, 25 inches of rainfall a year, 65 years of rain (intense)

Answer 103

Is special because of the high level of Calcium Carbonate- very calcerous. Albariza: high chalk content, Alba- White.

Answer 104

Andalucian Spain, has been a boundary between Europe and Northern Africa. 3000 yrs of winemaking. Moors in the 8th Cenutry- couldn't drink. But cultural did a lot- introduced distillation. Helped to fortify so it could be traded to other countries. Modern era- 18th Century. Made Sherry as we know it. 14th Century being shipped to England. English gave name of Sherry after the Moors called the town "Sherrish". By Shakespearian times very popular in literature. 1800s casks were starting to become sweeter.

Answer 105

Consumed by British, helped to increase the rumour that sherry was sweet like port. But local consumption was dry.

Answer 106

Fino through to Pedro Ximinez

Answer 107

A system of fractional blending. Divides barrels by age. When a wine is drawn from the oldest group of barrels (1st Crianderra). Done all the way through, Solera can range from a couple Cridereas right up to dozens.

Answer 108

Fino and Oloroso

Answer 109

Flor, a layer of yeast that protects the wine from aging. Feed with young wines. Wine using the biological aging is fortified to 15- 16% alc. Beyond this the flor cannot survive. "Special White Wine". Kept in fridge served cold. Must be served rather quickly. Not left open forever. Almonds and dry fruits.

Answer 110

Is a fino sherry aged in Sanlucar De Barameda. The town's consistent temp, provides the perfect place to keep up the layer of flor. "Salty". Humidity is important. 2 yrs of aging. But best bottles will spend 5- 6 yrs in Solera. However if aged to long the nutrients disappear and the flor dies. Thus the wine oxidises, this is where Amontillado is made.

Answer 111

Aged fino. Where flor fades and oxidation is more prominant. Hazelnuts, dry, voluptuous, caramel. Very sophisticated and complex.

Answer 112

New wine introduced to Oloroso is 16- 17% alc (Fino: 15%). The higher alcohol leads to flor not being able to be established, meaning oxidative aging environment. Like opening an apple. Associated with walnuts, bitterness, saltiness. But sweet, although no sugar. Oloroso- aromatic. Can have sweet if blended with Pedro Ximinez. Meats- like ox tail is perfect pairing.

Answer 113

Is rare and compartmentalise. Aromas of a delicate, aged fino, with the full body of an Oloroso. Defined by flavour, not progress. Different ways of making Palo Cortado varies considerably.

Answer 114

Despite renewed interest in high-quality sherry, overall production has dropped continuously for a quarter-century and was down to 450,000 hl/12 million gal a year by 2012. Apart from Spain, the two most important markets for sherry have been the Netherlands and Great Britain.

Answer 115

Sherry is the English corruption of the word Jerez, while Xérès is its French counterpart and is also the French name for sherry. The words Jerez-Xérès-Sherry appear on all bottles of sherry, on paper seals granted by the consejo regulador to guarantee the origin of the wine.

Answer 116

Mixing a dry style, with PX, muscatel or unfermented grape must. They are labelled with "pale cream", "cream", "amoroso" and "medium"

Answer 117

Palomino Basto (also known as the Palomino de Jerez) and Palomino Fino. Palomino Basto has largely been supplanted by Palomino Fino, which provides better yields and is more resistant to disease. Palomino Fino has proved to be a particularly versatile grape and is used for most types of sherry.

Answer 118

represents about 3% of the Jerez vineyard and is planted principally in the more sandy soils on the coast around Chipiona. It is mainly used for sweetening although some producers make and market their own varietal Moscatel wines, including one of near-mythical proportions, Valdespino’s Toneles.

Answer 119

has given ground to Palomino and currently represents less than 100 ha/250 acres of vineyard since Palomino Fino is easier to cultivate. Most sweet wine is now made from Palomino although some smaller producers still maintain small PX soleras which they bottle as a varietal wine. In recent years, special dispensation has been granted for the, now routine, importation of PX must from montilla-moriles to compensate for the lack of PX in Jerez.

Answer 120

modern vineyards are trained on wires, although the pruning method, called vara y pulgar, is unchanged, and similar to the guyot system. A vara (meaning stick or branch) with seven or eight buds produces the current year’s crop. The pulgar (meaning thumb) is a short shoot with one bud which will produce the following year’s vara.

Answer 121

Wines for the best finos are sourced from older vines growing on the best albariza soils while olorosos are made from grapes grown on the heavier clays. Elegance is crucial to finos, also made from the best free-run juice, which has fewer impurities than the slightly coarser and more astringent juices from the press, which are set aside for olorosos or inferior rayas, particularly coarse olorosos. Wine destined for fino tends to be fermented at a lower temperature than that made for oloroso. Barrel-fermented wine is often too coarse and astringent for the production of fino.

Answer 122

Although many shippers producing table wine endeavour to persuade otherwise, Palomino-based wine is fairly flat and characterless with a natural alcohol content of 11 or 12%. Depending on the style of the wine, sherry is fortified with grape spirit to between 15 or 15.5 and 22%. The appearance of flor, the veil of yeast that forms on the surface of the wine and distinguishes fino from other styles of sherry, is determined by the degree of fortification. Growth is inhibited by an alcoholic strength much above 16%. Wines destined to develop into finos are therefore fortified to 15 or 15.5%. Olorosos, which mature without flor, are fortified to a higher strength of around 18%

Answer 123

Flor grows more thickly and evenly in the cooler, more humid coastal towns of Sanlúcar de Barrameda and Puerto de Santa María than it does in the bodegas situated in Jerez de la Frontera itself. This accounts for many of the subtle differences in style between Jerez Fino, Puerto Fino, and Manzanilla

Answer 124

Comprises a number of groups of butts, each of which is known as a criadera. Wine is withdrawn from the group containing the oldest wine, which is itself called the solera. This is replenished from the butts that form the first criadera, which is in turn replenished by wine from the second criadera, a process known as ‘running the scales’. Simple soleras are fed by three or four criaderas while more complex systems run to as many as 14. The whole system is fed with new wine from the most recent harvest. Up to 33% of the wine in a solera may be withdrawn in any one year. Fino soleras need to be refreshed the most frequently, and by running the scales at regular intervals (usually two or three times a year) flor may be kept alive for eight to ten years.

Answer 125

Winemaking bodegas which are not permitted to mature wine.

Answer 126

Winemaking bodegas which are allowed to hold stocks of wine for a short period of time before selling it on.

Answer 127

Firms which mature and keep stocks of wine or almacenistas. These bodegas are required to have a minimum of 1,000 hl/26,400 gal of which 60% must be from Jerez Superior.

Answer 128

Firms which both mature and sell wine for consumption. These bodegas are required by law to maintain a minimum stock of 12,500 hl/330,000 gal of wine of which 60% must be from Jerez Superior. Exporters of sherry must hold a government licence.

Answer 129

The southernmost of Spain’s autonomous regions, encompassing eight provinces and the do regions of jerez, málaga, montilla-moriles, sierras de málaga, and condado de huelva (see map under spain). Andalucía is the hottest part of Spain and has traditionally been associated with strong, alcoholic wines which have been exported from the Atlantic port of Cádiz since the phoenicians first established their trading links around 1100 bc (see spain, history). Wine continued to be produced during seven centuries of Moorish domination when Andalucía became one of the most prosperous parts of southern Europe. Since the 16th century, however, when cities such as Seville, Granada, and Córdoba were stepping-stones to the new colonies in south america, Andalucía has become one of the most impoverished regions of Spain. Many wines of Andalucía bear a strong resemblance to each other, and particularly to sherry, which has fashioned the region’s wine industry since the city of Jerez.

Answer 130

One of the three Spanish towns in which sherry is made and matured. manzanilla is a delicate, pale, dry sherry matured in Sanlúcar.

Answer 131

One of the three towns making and maturing sherry. Puerto Fino is the name given to a fino matured in Puerto de Santa María.

Answer 132

Spanish term meaning ‘regulating council’. Spanish wine law is administered through a network of Consejos Reguladores representing each and every do. They comprise vine-growers, wine producers, and merchants who between them decide on the ground rules for their region.

Answer 133

From the Spanish word almacén meaning ‘store’, an almacenista is the term for a sherry stockholder who sells wine to shippers. It has been used as a marketing term by the sherry firm of Lustau, who buy in and bottle wines from almacenistas.

Answer 134

Spanish term for a wine cellar, a winery, or a tavern or grocery store selling wine.

Answer 135

Wine subjected to barrel maturation in a high humidity storage cellar will decrease in alcohol strength whereas in a dry cellar it increases. This is why in the low humidity sherry bodegas of Jerez it is practice to spray water in the floors to raise humidity and therefore prevent the alc strength of the wine under flor yeast to increase to the point where the yeast would be killed.

Answer 136

South West Spain (Andalusia). Its also the name of a DO. In Spain the wine is known as Vino de Jerez, however it was bastardised by the English and called "sherry".

Answer 137

Largest producer in sherry, it is still run by the family who founded it. Tio Pepe (Tio uncle in Spanish), owns 1372 hectares of vineyards in Spain.

Answer 138

20th Century one of the biggest producers with Harvey's Bristol Cream. In 2005 after being owned by Allied- Lyons was sold to Beam Wine Estates.

Answer 139

Fractional blending. Takes its name from the barrels closest to the floor (serelo) which the final blend used to be taken from. The youngest wine is used to replenish the highest criandera. Solar helps to replenish micronutrients to keep flor going. Simpler soles are needed for Amontillados and Oloroso, than for Finos and Manzanillas. Very labour intensive, so soles are mainly used in areas with low labour costs. Its used for Brandy de Jerez, Malaga, Montilla, Madeira, Topaques and Muscats from Australia.

Answer 140

Benevolent film- forming yeasts which form a veil, velum or film of yeast cells which float on the surface of a wine. Have been known as Saccharomyces bayous, S. beticus, S. capensis, S. cheriensis, S. fermentati, S. montuliensis and S. roux. Though they are now considered S. cerevisiae. Film starts as small white curd, then it increases to be a full white cover, this then gradually browns and thickens. This then forms acetaldehyde and other compounds which contribute to aromas and taste characteristics. Film forming yeasts can not be used in stainless and must use barrels instead. Flor wines are also made in Montilla, Rueda and the Algarve in southern Portugal. Vin Jaune in the Jura is also made this way.

Answer 141

Called mycorderma or flowers of yeast, are wild yeasts. Needs oxygen to function, this is why they are used in barrels that aren't completely filled. Some like flor contribute aromas and flavours, whilst others contribute off aromas.

Answer 142

Of Andalucían origin, in the Canary Islands it is known as Listan Blanco. Large grapes, thus great as a table grape as well.

Answer 143

Andalusian grape associated with Montilla- Moriles (70% of plantings). Producers in Jerez sometimes use the super- sweet and sticky wine from Montilla- Moriles to sweeten blends. Sherry producers dry the thin grapes skins in the sun, lower in acid and alcohol than Palomino. Not a lot planted in Australia anymore still used for botrytis dessert wine.

Answer 144

Inferior to MBPG thrives in hot climates but suffers from fungal diseases in cold climates. The fact that M of A is used for other uses is indicative that it isn't the best grape. Used for raisins and for basic wines. Called muscat romain due to being spread all over the world by romans. In southern Italy it is known as Zibbibo.

Answer 145

A Spanish word with two meanings: Fino is the word for one of the styles made naturally in Sherry bodegas. Fino is also a style of Sherry made as the product of the film forming yeast, flor. Finds made in Jerez is known as Fino de Jerez, whilst in Puerto de Santa Maria is known as Porto Fino.

Answer 146

Made naturally in Sanlucar de Barrameda. Pale light dry style influenced by Flor (thick layer due to humidity). as the wine matures, and the flor dies, the manzanilla will develop into Manzanilla Oloroso and finally Manzanilla Pasada. Wines of this type are now fortified to 15%.

Answer 147

Same style of Montilla (like Montilla in Spanish) the wine turns amber and tastes richer and nuttier. True Amontillado is an aged fino. Cheaper styles are made by blending different ages.

Answer 148

Richer stronger wine made in a bodega, Oloroso being one of the commercial styles of Sherry. Pure Oloroso is dry, dark and nutty. In some countries the term Oloroso is applied to any commercial sweet, dark blend of basic Sherry plus colouring and sweetening wine that falls somewhere between an amontillado and cream. Can be fortified between 18 and 20%

Answer 149

Sweetened darkest style of Sherry (except for PX). Created for sweet- toothed British market. Bristol Milk was made in the 19th Century by Avery's and Harveys. Harvey's Bristol Cream is the most successful selling sherry in the world. Not very popular in Spain as it is seen as a blended Sherry. Pale Cream also successful in 1970's by Crofts. Made the same way as a blended sherry with the colour removed by charcoal. Cream Sherry usually have a residual content equivalent between 4.5 to 6.5 Baume.

Answer 150

True sense of Sherry, that is based on a natural fluke. Has the elegance of an Amontillado with the power and body of the Oloroso. Very rare.

Answer 151

An abbreviation for Pedro Ximenez, in particular the dark, sticky, ultra- sweet varietal fortified wine. Montilla- Moriles is the usual source and top- quality wines can be almost as dark and viscous as molasses, though are generally lower in alcohol than the sherries of nearby Jerez.

Answer 152

Generoso wines are defined by the Regulations of the Consejo Regulador as dry wines (with a maximum residual sugar quantity of five grams per litre) produced from the total fermentation of must, usually produced from palomino grapes, at the end of which process a film of yeast known as "flor" appears upon the surface of the base wine. The decision of the bodeguero to fortify the alcoholic strength of base wine to either 15 or 17 % volume determines the type of ageing which the wine will later undergo.

Answer 153

Manzanilla is a dry white wine made from palomino grapes and aged under a layer of yeasts know as veil de flor. It is produced exclusively in the bodegas of Sanlúcar de Barrameda. The special climatic conditions of the town, situated at the mouth of the river Guadalquivar, favour the formation of a special kind of veil of flor which gives the wine its uniquely distinctive characteristics.

Answer 154

A very bright, pale straw coloured wine. A sharp, delicate bouquet with predominant floral aromas reminiscent of chamomile, almonds and dough. Dry, fresh and delicate on the palate, light and smooth in spite of a dry finish. Light acidity produces a pleasant sensation of freshness and a lingering, slightly bitter aftertaste.

Answer 155

Occasionally, Manzanilla wines are subjected to unusually long ageing periods, in which the flor is slightly weakened, causing a small level of oxidation and greater complexity which are known as "Manzanilla Pasada". These are wines with more structure, but with all the sharp and intense character that supports the biological ageing.

Answer 156

These wines are obtained from palomino grape must, produce of low pressure, non-aggressive pressing and a complete fermentation process. The consequent fortification to 15% by volume facilitates biological ageing, a process which must be carried out in its entirety in bodegas located in Sanlúcar de Barrameda. The unique micro-climatic conditions of the town, sitting as it does at the mouth of the River Guadalquivir, facilitate the growth of a film of yeast (flor) with very special characteristics. As a consequence, biologically aged wines produced in Sanlúcar have special organoleptic characteristics which differentiate them from those of the rest of the Region. On occasion, Manzanilla wines are submitted to exceptionally prolonged ageing periods during which the film of flor begins to weaken, permitting a slight degree of oxidation and thus producing the "Manzanillas Pasadas".

Answer 157

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats. Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.

Answer 158

Alcoholic Content: 15 y 19% vol. (normally 15% vol.), Sugar:

Answer 159

Fino is a dry white wine made from palomino grapes, which, as is the case with Manzanilla, is aged under a layer of yeasts which make up the veil of flor. It is stored and aged in American oak butts using the traditional solera y criaderas system in the bodegas of Jerez de la Frontera and El Puerto de Santa María.

Answer 160

Ranging from bright straw yellow to pale gold in colour. A sharp, delicate bouquet slightly reminiscent of almonds with a hint of fresh dough and wild herbs. Light, dry and delicate on the palate leaving a pleasant, fresh aftertaste of almonds.

Answer 161

Fino wine has the extraordinary ability to stimulate taste buds. Due to this, it's an ideal aperitif for preparing the palate to better enjoy food. Additionally, the savoury nature of this type of Sherry intensifies all flavors in a dish; as such, any food is better understood if it's accompanied by a glass of Fino.

Answer 162

Fino sherry is derived from the total fermentation of palomino grape must. The base wine thus obtained is fortified to 15% of alcohol by volume with the aim of favouring the development of the film of Flor, the natural protection made up of yeasts which will prevent the wine oxidizing during the ageing process whilst at the same time providing certain very special organoleptic characteristics. The biological ageing process has a duration of at least two years and is carried out inside casks of American oak-wood by means of the traditional criaderas and solera system.

Answer 163

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham. Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi). Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

Answer 164

Alcoholic content: between 15 y 18% vol. (generally, 15% vol.), Sugar:

Answer 165

Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.

Answer 166

This is an elegant wine which ranges from pale topaz to amber in colour. Its subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco. Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood.

Answer 167

There is a wide range of Amontillados, resulting from the different stages that occur between the two ageing phases that the wine is made from: biological and oxidative. Thus, some Amontillados have a paler color with very sharp notes and faint memories of yeast, from being aged longer with the flor. In others, however, the notes of oxidative aging—spices and wood—predominate.

Answer 168

Amontillado is a unique wine produced from the complete fermentation of palomino grape must. The fruit of the fusion of two different types of ageing processes (both biological and oxidative), Amontillado is resultingly an extraordinarily complex and interesting sherry. The first stage of its fascinating ageing process takes place, as in the case of Fino and Manzanilla, under a film of flor and these early years spent in the criaderas lend the wine a sharp pungent note which enhances its dryness on the palate. At a given moment in time the flor begins to disappear, giving way to a second stage of oxidative ageing which gradually darkens the wine and enhances its concentration and complexity.

Answer 169

Amontillado should be served at a temperature of between 12 and 14º C. It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses. It combines perfectly with vegetables such as asparagus and artichokes.

Answer 170

Alcoholic content: between 16 and 22% vol., Sugar:

Answer 171

Oloroso is a wine made from palomino grapes. The special structure that it demonstrates at an initial tasting destines it for oxidative ageing. For this reason alcohol is added to 17°, thus preventing the development of the veil of flor and allowing the wine to age while exposed to oxygen. The result is a wine both structured and complex.

Answer 172

Ranging from rich amber to deep mahogany in colour, the darker the wine the longer it has been aged. Warm, rounded aromas which are both complex and powerful. Predominantly nutty bouquet (walnuts), with toasted, vegetable and balsamic notes reminiscent of noble wood, golden tobacco and autumn leaves. There are noticeable spicy, animal tones suggestive of truffles and leather. Full flavoured and structured in the mouth. Powerful, well-rounded and full bodied. Smooth on the palate due to its glycerine content. It lingers in the mouth, with complex retronasal aromas of noble wood creating an elegant dry finish.

Answer 173

Although the Olorosos sometimes reach relatively high alcohol levels, even above 20%, it is simply the result of the long ageing process. The cask allows for the evaporation of a good amount of water that the wine contains, thus concentrating not only the alcohol content, but also the rest of the components that contribute to the aromas, flavours, and complexity of the wine.

Answer 174

The product of the complete fermentation of palomino grape must, Olorosos are "vocational" wines whose special structures, apparent from the very beginning, indicate to the tasters that their destiny is that of oxidative ageing. An initial fortification to 17% by volume prevents the development of the film of flor, and thus the wine slowly ages in constant contact with oxygen as it descends through the traditional criaderas and solera system. The gradual loss of water through the wooden walls of the cask facilitates a process of concentration which enables the wine to gain in structure, smoothness and complexity.

Answer 175

The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC. This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.

Answer 176

Alcoholic content: between 17 and 22% vol., Sugar:

Answer 177

The production of Palo Cortado is the clearest example of the necesity of Sherry winemakers to correctly identify the true vocation of each type of wine and to act accordingly.

Answer 178

A wine of great complexity which combines the delicate bouquet of an Amontillado with the body and palate of an Oloroso. Chestnut to mahogany in colour with a complex bouquet which harmonises the characteristic notes of Amontillados and Olorosos, citric notes reminiscent of bitter orange and lactic notes suggestive of fermented butter. It has a deep, rounded, ample palate with smooth, delicate aromatic notes appearing in the aftertaste, leading to delicious lingering finish.

Answer 179

The origin of the first generation of Palo Cortados is very old; it comes from times when wines were fermented in casks that had multiple oenological variables, causing subtle differences between wines of the same vintage. Today the foremen continue selecting very special and delicate young wines to nourish the old generations and maintain the distinct character of the Palo Cortados.

Answer 180

These are wines produced from very fine must, initially fortified to 15% by volume and their casks are marked with a "palo," or slash. Once the sobretabla stage is completed, if the tasters note the existence of certain very specific characteristics in some of the casks in which the flor has been maintained, they will mark it as a potential Palo Cortado by drawing a horizontal line across the original slash mark. The wine is then again fortified to above 17% by volume, thus redirecting the process of oxidative ageing.

Answer 181

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)

Answer 182

Alcoholic content: between 17 & 22% vol., Sugar:

Answer 183

Generoso Liqueur Wines are defined in the Regulations of the Consejo Regulador as wines obtained from the traditional practice of "cabeceo" or blending of Generoso Wines with Naturally Sweet Wines, or in certain cases with concentrated must. These are wines with different degrees of sweetness, but always with a sugar content of over five grams per litre. According to the type of generoso wines used as a base and the final levels of sweetness of the blend, the following types of Generoso Liqueur Sherry Wines are obtained.

Answer 184

Although the evolution of wine under flor produces a crisp light and delicate style, it also accentuates the sensation of dryness. Pale Cream is a sherry for those who appreciate flor wines, but prefer them to have some sweetness and smoothness.

Answer 185

Ranging from yellow straw to pale gold in colour. In the nose it shares the sharp bouquet of biologically aged wine, with hints of hazelnut and dough received from the flor. Light and fresh in the mouth but with a delicate sweetness which is pleasant on the palate and reduces the bitter aftertaste of biologically aged wines, which are naturally very dry.

Answer 186

Pale Cream is a relatively recent addition to the range of sherries compared to the more traditional styles. Unlike the other blended wines which have a long tradition linked to trade with Britain, Pale Cream was only incorporated into the legislation governing the Denominación de Origen as recently as the 1960s.

Answer 187

Pale Cream is a vino generoso de licor produced from biologically aged wine (Fino or Manzanilla) to which concentrated rectified must is added in order to create a touch of sweetness to mitigate the original dry sensation of the wine. The use of concentrated rectified must as a sweetener, a product made from grapes and which consists exclusively of the sugars and juices extracted from the same, is generally preferred to the use of naturally sweet wines, as this allows the conservation of the characteristic original pale yellow colour in the final blending.

Answer 188

Pale Cream must be served chilled, at around 7º C. The ideal wine to pair with foie and pâté. Very pleasant with fresh fruit (pear).

Answer 189

Alcoholic content: between 15.5 & 22% vol, Sugar: 45 - 115 gr. / litre, Total Acidity (tartaric): 3 - 5 gr. / litre, Volatile Acidity (acetic):

Answer 190

Amongst the range of Sherry styles there is a wide panorama of blended styles. According to the rules of the Denominación de Origen, any sherry with a sugar content of over 5 grams per litre and up to 115 grams per litre is called “Medium”.

Answer 191

Ranging from amber to dark chestnut in colour, medium sherry has a liquorous amontillado-like bouquet with the smoothly sweet notes of pastries, quince jelly or baked apple. It starts slightly dry in the mouth, gradually becoming sweeter to finish with a smooth vaporous aftertaste.

Answer 192

When the blend has a sugar content of between 5 and 45 grams per litre it is known as “Medium Dry”, while a blend of between 45 and 115 grams per litre is known as “Medium Sweet”. This is a large range of Medium wines which caters for all tastes: drier or sweeter.

Answer 193

Medium Sherry is a vino generoso de licor obtained by blending vino generoso wine and naturally sweet wine or concentrated rectified must. The base wines used in the blending process are usually either amontillados or wines which, though primarily aged by means of oxidative process, have also undergone a period of biological ageing. In any case, what fundamentally defines the character of Medium sherry is its degree of sweetness, which can be of between 5 to 115 grams of reductive material per litre. When the content does not exceed 45 grams per litre, we speak of "Medium Dry", while if the sugar content is more than 45 grams per litre, it can be labeled as "Medium Sweet".

Answer 194

The ideal temperature to serve a Medium Sherry is at between 12 and 14ºC, though this will depend upon the form and moment of service. Besides being a pleasant aperitif, served chilled it is the most suitable wine to accompany pâté, quiche and any especially spicy dish (curried rice, etc...).

Answer 195

Alcoholic content: between 15 & 22% vol., Sugar: 5 - 115 gr. / litre, Total Acidity (tartaric): 3 - 5 gr. / litre, Volatile Acidity (acetic):

Answer 196

Cream is a semi sweet wine which is obtained exclusively from oxidative ageing and involves blending the Oloroso (in what is known as cabeceo) with an amount of Pedro Ximénez, hence it being commonly known as Sweet Oloroso.

Answer 197

Ranging from chestnut brown to dark mahogany in colour this wine has a dense, syrupy appearance. A strong oloroso bouquet in the nose combines with a hint of sweetness reminiscent of roasted nuts, such as in nougat or caramel. Full bodied and velvety in the mouth with a well-balanced sweetness, seductively elegant with a lingering aftertaste combining hints of sweetness with the characteristics traits of an oloroso.

Answer 198

The intensity of this wine and its concentration of sweetness allow it to be served “on the rocks” while it continues to show its aromatic power and length on the palate. Served in a tumbler, Cream with ice and a slice of orange is a fantastic aperitif which combines the complexity of Sherry with delicious citrus notes.

Answer 199

A Cream is a generoso wine produced by blending different wines from the oxidative ageing process (mainly Oloroso) with a proportion of naturally sweet wine or of concentrated rectified must. The whole ageing process is therefore oxidative in nature and once blended the wine should present a reductive material content of over 115 grams per litre.

Answer 200

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange. It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Answer 201

Alcoholic content: between 15,5 & 22% vol., Sugar: 115 - 140 gr. / litre, Total Acidity (tartaric): 3 - 5 gr. / litre, Volatile Acidity (acetic):

Answer 202

Naturally Sweet Sherry Wines are those obtained from must produced from over-ripe or sunned grapes, generally of the Pedro Ximénez or Moscatel varieties. This must, rich in sugars as a consequence of the sunning process of "pasificación" (which literally converts the grapes into raisins) is only partially fermented, with the aim of conserving most of its original sweetness. In order to achieve this, wine alcohol is added once fermentation is under way. Those wines thus obtained are then aged in direct contact with the oxygen in the surrounding atmosphere, leading to them acquire a deep mahogany colour and distinctive thickness. The following types of naturally sweet wines are produced according to the variety of grape used.

Answer 203

The Moscatel is one of the sherry grapes with pronounced fruity notes typical of this kind of grape which has greater aromatic personality. The Moscatel vineyards are close to the beach in sandy soils with considerable maritime influence.

Answer 204

Ranging from chestnut to an intense mahogany in colour, with a pronounced density and tearing. The characteristic varietal notes of muscatel grapes stand out in the nose with the presence of the floral aromas of jasmine, orange blossom and honey suckle in addition to citric notes of lime and grapefruit and other hints of sweetness. It has a restrainedly sweet palate with predominant varietal and floral notes leading to a slightly dry, bitter finish.

Answer 205

When Moscatel is raisined by “asoleo” a great concentration of sugars and aromas of raisins is produced. The resulting wine is known as “Moscatel de Pasas”.

Answer 206

Moscatel wine is produced from the grape of the same name in either fresh form or sun-dried form until it develops an intense raisining of the fruit. In the latter case pressing produces an extraordinary concentration of sugars and a certain level of coloration. Now with musts made from fresh or sunned grapes, the fermentation is stopped with the addition of wine alcohol. Ageing is carried out exclusively with air contact and causes progressive aromatic concentration and increasing complexity without losing the freshness and the typical fruity character of the grape. This wine is ideal for drinking on its own, and its structure allows opened bottles to be kept for months.

Answer 207

Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.

Answer 208

Alcoholic content: between 15 & 22% vol., Sugar: 3 - 5 gr. / litre, Total Acidity (tartaric): more than 160 gr. / litre, Volatile Acidity (acetic):

Answer 209

Pedro Ximénez is obtained from the overly ripe grapes of the same name which are dried in the sun to obtain a must with an exceptionally high concentration of sugar. Its ageing process, which is exclusively oxidative, gives the wine a progressive aromatic concentration and greater complexity, whilst fully preserving the characteristc freshness of the variety.

Answer 210

A dark, ebony coloured wine with pronounced tearing and a thickness to the eye. In the nose its bouquet is extremely rich with predominantly sweet notes of dried fruits such as raisins, figs and dates, accompanied by the aromas of honey, grape syrup, jam and candied fruit, at the same time reminiscent of toasted coffee, dark chocolate, cocoa and liquorice. Velvety and syrupy in the mouth and yet with enough acidity to mitigate the extreme sweetness and warmth of the alcohol leading to a lingering, tasty finish.

Answer 211

Pedro Ximénez is probably the sweetest wine in the world? Yet despite this, its complexity of aroma and flavour make it fresh and harmonious on the palate as a result of the natural process of raisining by “asoleo”, or drying the grapes in the sun. This concentrates the sugars but also the natural acidity of the grapes.

Answer 212

Pedro Ximénez wine is obtained from grapes of the same name which then undergo a traditional process known as "sunning", whereby the fruit turns to raisins. Musts are obtained after pressing which have an extraordinarily high concentration of sugars and a certain degree of colouring, whose fermentation is stopped by adding wine alcohol. Ageing is exclusively oxidative in nature, facilitating a progressive aromatic concentration and increasing complexity, though always ensuring not to lose the fresh, fruity characteristics of the grape variety.

Answer 213

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures. It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Answer 214

Alcoholic content: between 15 & 22% vol., Sugar: more than 212 gr. / litre, Total Acidity (tartaric): 3 - 5 gr. / litre, Volatile Acidity (acetic):

Answer 215

If we have previously identified the type of ageing system (biological or oxidative) and the type of vinifiaction (total or partial fermentation) as being key factors in differentiating different types of sherry, it is no less certain that there remains another parameter of crucial importance when it comes to determining the quality of our wines: time. Prolonged ageing intensifies the typical characteristics of certain types of sherry wines as a consequence of the permanent process of concentration made possible by the use of wooden casks. In other cases, however, this combination of time and wood confers new characteristics and sensations, bestowing a singularity and roundness upon the wine which can only be achieved after long years of ageing. Biological ageing, by its own very nature, cannot be prolonged over an excessively long period of time. After an average of seven or eight years, depending upon the microclimatic conditions within the bodega itself, the yeast grows weak having consumed practically all of the nutrients in the wine which provide its sustenance. The film of yeast is thus unable to continue protecting the wine from direct contact with the oxygen in the surrounding air. When we therefore speak of very old sherry wines we always refer to wines which have undergone, or at least most of them, an oxidative or physico-chemical ageing process. The Consejo Regulador certifies three special categories according to the peculiarities of their ageing: - Sherries with a Certified Age of 20 and 30 years - Sherries with an Indication of Age of 12 and 15 years - Vintage Sherries

Answer 216

The Consejo Regulador only certifies sherries of the highest quality which have been aged for an extraordinary long time. Additionally, in order to comply with the terms of Certified Age, said sherry wines must also belong to one of the following types: Amontillado, Oloroso (sweet or dry), Palo Cortado or Pedro Ximénez. Those sherry firms belonging to the Denomination de Origin are custodians of authentic oenological treasures. Their tasters frequently select lots of wine which, due to their special qualities, are deemed fit to join the criaderas reserved for the most special of sherry wines. Wines that form a part of a solera ageing system whose origins normally reach back to the very origins of the firm itself, usually the nineteenth century but in some cases as far back as the eighteenth. These centuries-old wines are of such exceptional quality that they are rarely put on sale to the public. Enjoyment of these wines was traditionally the reserve of a privileged few: members of the owner's family or trusted employees who had access to the so-called "sacristies" where they were stored. They were also served to local dignitaries or personages visiting the Jerez region. It was in the year 2000, however, that the Consejo Regulador of the Denomination of Origin Jerez-Xérès-Sherry created two special categories of Sherry Wines of Certified Age with the aim of awarding these wines an official certification which would enable them to accredit their age and extraordinary quality: Sherry Wines of over twenty years of age (V.O.S.) and Sherry Wines of over thirty years of age (V.O.R.S.). One of the key factors which characterises Sherry Wines is the ageing method known as "de Criaderas y Soleras". This is a marvellous, perfect dynamic ageing process, but one which makes it impossible to ascertain the exact age of sherry wines, only enabling us to refer to this in average terms. The age certification system developed by the Consejo Regulador is based upon the individual lots (known as "sacas") of this type of wine issued by the different sherry firms. The certification of the Consejo is granted not to a specific commercial brand or type of wine from a particular firm, but to each individual batch drawn from the corresponding solera, with an average age of over twenty years, or of over thirty years.

Answer 217

In order to obtain this certification of quality and age, bodegas have to submit their wines to the judgement of an independent Tasting Committee. This is made up of specialists of accredited expertise and reputation who have no connection of any kind with sherry firms in the Jerez Region. Together with personnel from the Consejo Regulador itself, committee members include academics, technicians and other experts considered to be authorities on sherry tasting. The Tasting Committee analyse and taste samples of sherry from each saca with two distinct aims in view: not just to certify a specific average age, but also to verify that they meet the exceptional standards of quality expected of wines of such special characteristics. In order to carry out its work the Committee has the complete support of the Estación de Viticultura y Enología de Jerez, one of the best equipped wine laboratories in Spain, which among other tasks analyses those parameters specifically related to the age of the wine samples it receives, such as Carbon 14, ester content, ash or dry extract. Even so, the results of these analyses alone are not considered sufficient to merit the certification of the Consejo if the wine in question fails to satisfy the demanding qualitative standards set by the team of expert tasters.

Answer 218

Moreover, selling sherries of certified age also has an effect upon the authorised sales "quota" applied to each sherry firm. One of the procedures which guarantee the quality of the Denomination of Origin is the existence of a quota or the percentage of existing stock which each firm is allowed to sell during each campaign. The existence of this system enables the Consejo Regulador to guarantee the minimum age of all sherries. In general terms the quota system demands that for each litre of sherry sold by a Denomination of Origin sherry firm, three litres of the same must remain in stock in its ageing bodegas. This guarantees that all the wine sold is at least three years old. In the case of Sherries of Certified Age the consumption of the quota corresponding to each lot is logically proportional to the age guaranteed by the Consejo. In other words, for every litre of sherry "over 20 years old" that a firm sells, there must remain at least 20 litres in the corresponding crianza ageing system. Likewise, for a sherry certified as being "over 30 years old" the bodega must leave at least thirty litres remaining in the crianza ageing system for every litre it sells.

Answer 219

The regulations governing Sherries of Certified Age also stipulate the application of specific terminology. Thus, sherries over 20 years old use the initials V.O.S. which stand for the Latin phrase "Vinum Optimum Signatum" (Wine Selected as Optimal) and also "Very Old Sherry" - the English term used so often on the labels of this type of sherry. In the case of those sherries over 30 years old, then the acronym used is V.O.R.S., which stands for "Vinum Optimum Rare Signatum" (Wine Selected as Optimal and Exceptional), and which may again be conveniently expressed in English as "Very Old Rare Sherry". Both the acronyms V.O.S. and V.O.R.S. (together with the full Latin expressions corresponding to their initials) appear on the special seals which the Consejo Regulador use to distinguish certified sherries and must also appear on their labelling.

Answer 220

The age certification system adopted by the Consejo Regulador is also applicable to those sherries which, though never attaining the age of the V.O.S. and V.O.R.S., are nevertheless subjected to prolonged periods of ageing and thus also achieve the highest levels of quality. These are sherries with an average age of between 12 and 15 years and which have, therefore, been submitted, either totally or partially, to an oxidative or physico-chemical ageing process. Unlike the rigid certification system of individual sacas, or lots, which applies to wines of Certified Age, in the case of sherries of over 12 or 15 years of age the certification issued by the Consejo Regulador applies to the whole system of criaderas and soleras from whence the wine submitted for certification is drawn. Sherry firms consequently enjoy greater flexibility in the amount of this type of wine they wish to draw off. The process begins when a sherry firm submits an application for certification informing the Consejo Regulador of the stocks of sherry wine corresponding to the brand for which they have requested the indication of age. Those wines undergoing crianza ageing must be clearly identified as such in the bodega and the annual sales quota assigned to them will be proportional to the quantity of stock being held: one-twelfth in the case of 12-year-old wines and one-fifteenth for the 15-year-old ones. Once the stock has been verified the inspectors of the Consejo Regulador take samples from the solera to be put before the Tasting Committee, who must certify the quality of the same, in addition to carrying out the corresponding analytical tests in order to confirm the age of the wine concerned. This whole process must then be repeated at the beginning of each campaign.

Answer 221

Together with the traditional Criadera and Solera system used to age the vast majority of sherry wine, the Regulations of the Denomination of Origin also allow for the use of the añadas, or vintage system. This is a static ageing system (as opposed to the dynamic criadera and solera system) in which sherry wines from a specific harvest are separately aged and at no time blended with other wines from different years. In certain years sherry firms select particular lots of must which meet specific standards of quality which are then aged according to the vintage system of añadas. These criteria are very subjective and may differ from one sherry firm to another, but it is clear that the prevailing climatic conditions for each corresponding year, the grapes, and the vinification process employed all have a important part to play. Once the must has been obtained it is fortified and settled in the casks where it will commence an essentially oxidative ageing process. Even if initial fortification only brings the alcoholic content up to 15%, the film of yeast, the flor, will require periodical doses of nutrients if it is to survive, which means that the cask must be refreshed with young wine. Those casks used to age wines according to the añada, vintage system, however, are stoppered and sealed by the Consejo Regulador, thus limiting the circulation of air within the interior of the cask and consequently any chance of the yeast "breathing". The certification of a vintage sherry by the Consejo Regulador requires the existence of a procedure which guarantees that the wine in question has been stored without any possibility of manipulation whatsoever, except that carried out under the watchful eye of the Consejo Regulador. In order to comply with this requirement it is necessary to ensure that the wine has been kept in wooden casks, butts or bocoys, thoroughly stoppered, sealed and under the supervision of the Consejo Regulador.

Answer 222

The prevailing climate of the Jerez region is warm as a direct consequence of its low-lying latitude, it being one of the most southerly winegrowing regions in Europe (the town of Jerez sits on latitude 36º North). Summers in the region are dry and marked by high temperatures, thus provoking equally high levels of evapotranspiration, though the proximity of the Atlantic Ocean has an important role to play in maintaining levels of humidity and moderating temperatures, something that is more evident at night. Spring and summer, the seasons which mark the growing cycle of the vine, are characterised by two prevailing winds known as the Poniente (from the west) and the Levante (from the south-east). The former is cool and humid (humidity levels can reach ninety-five percent), whilst the latter is hot and dry (with humidity levels of around thirty percent). The average annual temperature is 17.3ºC with very mild winters, during which temperatures rarely drop below zero, and very hot summers where temperatures frequently rise above 40ºC. The region enjoys a very high average of between 3,000 and 3,200 hours of effective sunlight. Levels of rainfall are quite high, on average six hundred litres per square metre per year, usually falling in autumn and winter. With certain exceptions, this amount of water is sufficient for the correct evolution of the vines, supplemented as it is by the all important nocturnal humidity provided by the nearby Atlantic Ocean. It should be noted, however, that the climate is not the same for all the vineyards of the region. There are marked climatic differences between the different sub-zones, districts and pagos which make up the sherry-growing area known as the Marco de Jerez.

Answer 223

The Sherry Region of Jerez is an area of open, gentle rolling hills or slightly sloping knolls - with gradients of between 10 and 15 per cent - covered by a limestone soil known as albariza, characterised by the extreme, dazzling whiteness it takes on during the dry months. This soft loam of chalk and clay comes to the surface on the tops of the hills, thus giving rise to the characteristic Sherry vineyard landscapes. It is rich in calcium carbonate (containing up to forty percent), clay and silica from the diatomite and radiolite shells present in the sea that once covered the region far back in the Oligocenic period. The finest albariza soil, with the highest proportion of limestone and elements of silica produces the most select and sought after sherry wines in the Marco de Jerez. Its main characteristic from a wine-growing point of view is its high moisture retaining power, storing each winter's rainfall in order to nourish the vines during the dry months. Its leafy structure opens up like a sponge during the rainy season and absorbs immense quantities of water. Later the upper levels of soil bake hard under the heat of the summer, thus preventing the evapotranspiration produced by the region's high levels of sunlight. Albariza soil is easy to work and, being very moisture retentive, facilitates an excellent distribution of the root system. Roots up to twelve metres in length have been found at depths of up to six metres in albariza soil. Within the region there are also other types of soil used for the production of Sherry Wines, though in a lesser percentage, known as "barros" (clays) and "arenas" (sands). The former are predominant in lower-lying regions at the foot of hills and valleys. Sands are more commonly found in coastal areas. The wine-growers of the region have traditionally divided the production zone into smaller areas known as "pagos": a term used to refer to small areas of vineyard delimited by topographical features and possessing homogeneous soils and mesoclimate. Famous pagos inlcude Carrascal, Marcharnudo, Añina, Bilbaina, etc... Up to 70 different pagos have been identified within the sherry region.

Answer 224

The Regulations of the Consejo Regulador indicate the following varieties of vine as being suitable for the production of Sherry: Palomino, Pedro Ximénez and Moscatel. All three are white-grape varieties.

Answer 225

The three varieties mentioned above, traditionally used throughout the Jerez Region, belong to the Vitis vinifera species, which gives grapes of the quality required to produce Sherry. The most widely favoured variety is that of the Palomino grape, together with others such as Pedro Ximénez, Mantuo, Albillo, Cañocazo, Perruno, Moscatel, etc... all of which were grown on their won rootstock. In the years 1894, however, destructive insect known as phylloxera (Daktulosphaira vitifolii) made its first appearance in Jerez and in many other parts of the world, the worst scourge in the history of viticulture which destroyed the vast majority of European vineyards by attacking the roots of the vine. The only possible solution was to plant American varieties of rootstock with phylloxera-resistant roots and then graft onto them the vines traditionally grown in the area. In such a way that the plant, from that period onwards, is always made up of a subterranean section (American rootstock) and an above-ground section, or vine stock, which produces the fruit. Both parts are joined at what is known as the graft union point.

Answer 226

Palomino is the most traditional of all varieties and has been used here for centuries. Nowadays it is the undisputable leader within the Jerez Region and, given its compatibility with the albariza soil, local climate and the techniques developed by vine growers; it may rightly be considered a key element in the production of our unique sherry wines. The Palomino grape is known by several names, the most common being "Listán". It has an open apex and large, orbicular, dark-green leaves with a closed V-shaped petiolar sinus. The underside of the leaf is downy in texture. The shoots are semi-trailing. Grape bunches are generally long and cylindrical in shape with a medium to high density of spherical, medium sized, thin-skinned berries which are yellowish green in colour. The grapes are juicy, fragile, sweet and flavourful with colourless juice. The buds of the sub-variety Palomino Fino - the most commonly used throughout the region - sprout during the last fortnight in March and ripen in early September. Yields are in the order of 80 hectolitres per hectare, registering around 11 degrees Baumé and low acidity. It is well adapted to the region, being highly resistant to a wide variety of parasites when cultivated correctly. The excellent quality of its grapes and its responsiveness in the vineyard make it the favourite among wine-makers and vine-growers alike. Of much lesser importance is the sub-variety "Palomino de Jerez" which generally produces smaller yields with slightly higher levels of sugar and acidity.

Answer 227

This is another very traditional variety used throughout the Jerez Region, as indeed it is in other parts of Andalusia. It is also known by the names Alamis y Pedro Ximén. Its greater sugar content (12.8º Baumé) and higher levels of acidity produce sweet wines of great quality. These grapes are generally submitted to a "sunning" process before they are vinified, with the aim of intensively concentrating the sugar content of the grape. Its fine leafage facilitates the process.

Answer 228

A variety used in the Jerez Region for the production of wines by the same name. The Moscatel wine produced in the region generally go under the name of "de Chipiona". Other names used are: Moscatel de Alejandría, Moscatel gordo, Moscatel de España, etc. The variety originated in Africa, although it is now cultivated in many vine-growing regions throughout world, and there were already references made to it by Columela, writing in early Christian times. In the Jerez region it gives special sweet wines which bear its name, usually coming from "sunned" grapes of the highest quality. The vines of this variety are best suited to vineyards located close to the sea.

Answer 229

Apart from natural factors and varieties used, the way in which the vine is cultivated has a decisive effect both upon the yield of the vine and the characteristics of the grape produced. The vine-growing techniques used for making sherry have always had the historical distinction of being committed to quality in a very specific kind of wine, developing idiosyncratic practices which over the years have been adapted to current technological advances. The vine-growers of the Jerez region exemplify the symbiotic relationship between man, plant and soil.

Answer 230

Production pruning must be carried out once the vine reaches maturity (as from its fourth year) in order to control yield. Pruning, which is carried out each year while the vine is at rest during the winter, consists in making certain incisions in the vine shoots and woody parts of the plant, ensuring that a number of buds, shoots and branches remain with a view to giving it shape. Pruning has a major impact upon the annual and vital development of the vine, which lives for approximately thirty years in this region. The production of each plant will vary according to the number of buds left on the vine after pruning, thus determining both the characteristics and quantity of fruit obtained. The type of pruning employed is therefore a relevant factor in wine-growing. In Jerez the predominant method is one known as "vara y pulgar" (stick and thumb) or jerezana: a traditional method of pruning specific to this Denomination consists of training each vine's trunk into two branches. These are pruned on alternate years leaving one long branch, or "stick", with at least eight or buds on it, whilst the other is pruned to a shorter shoot, or "thumb", with only one or two buds on it. The year's grapes develop on the on the longer "stick", whilst the buds on the shorter "thumb" sprout to form the following year's "stick", whilst this year's stick is then cut back to become a thumb once the grapes have been picked. Thus, each branch serves as a stick one year and as a thumb the next, successively alternating between the two from one year to the next. The pruning cuts are carried out in a pre-established order, making cuts in both green and dry wood, known as carreras de verdes y de secos, in order to facilitate sap circulation and encourage both longevity and development in the vine. The carrera de secos corresponds to a series of incisions made each year during pruning, whilst the carrera de verdes corresponds to those sections of the vine left unscarred by these cuts. To improve the shape of the vine and avoid later incisions which might cause scarring or the formation of unnecessary wood, additional light pruning operations, known as "castras", are carried out in spring to eliminate any superfluous branches that might compete with the productive branches of the vine. Vines lined up in rows known as liños are today trained along espaliers made of two or more strands of wire to which the fruiting branches are tied and which support the vegetation. This must be exposed to the sun in order to allow the leaves to absorb the necessary amount of light for the plant to carry out the physiological processes required to produce quality grapes. The ancient practice of tilling the land has two main objectives: in winter, helping the soil to retain and absorb as much rainwater as possible; in spring and summer helping it to retain its moisture content to ensure that the soil does not become parched under the blazing summer sun. One of the tasks carried out on the albariza hillside during the winter in order to retain water is known as "aserpia" or "alumbra" and is specific to the region. It takes place after the harvest and involves building up ridges of earth between the vine rows to create a series of rectangular pits that serve to catch and store rainwater during the autumn and winter months, preventing it from running off and being lost down the hillside slopes. When spring arrives the aserpia channel walls are demolished and the topsoil broken up and levelled out. Maintenance tasks from then on are geared to eliminating weeds, preserving moisture levels in the soil and preventing evaporation, which is of vital importance in the high summer temperatures.The adjacent diagram shows the different viticultural tasks traditional to the Jerez Region, corresponding to a different stage in the annual growth cycle of the plant.

Answer 231

Preparatory work for planting is carried out in the summer, once the area in which the vineyard is to be planted has been selected, in an intense operation known as "agostado" (from the Spanish word for August). Ploughing up the land to a depth of 60cm oxygenates the albariza soil which is then manured as it is extremely poor in organic matter. Once the land has been flattened, in December, the specific points where the each rootstock will be planted are clearly marked. These plantation marks indicate the distance at which each vine should be planted from the other. The traditional planting pattern used in the region used to be the "Marco Real" (a 1.50 x 1.50 metre grid). Due to the progressive mechanisation of the vineyards, however, a rectangular pattern with a 1.15 x 2.30 metre grid is now normally employed. The rows of vines, or "liños", are planted from north to south in order to facilitate the maximum exposure to sunlight during the day, also taking into account the inclination of the land. On a vineyard in the Jerez Region the density of vines is usually of between 3,600 and 4,200 vines per hectare.

Answer 232

The phylloxera-resistant rootstock is planted during the winter in the form of a rooted vine shoot. In this way it is possible to take advantage of the winter rains which will later favour the correct development of the roots. In addition to their logical resistance to phylloxera, the rootstocks used in the Jerez region must also possess another series of characteristics; especially that of also being resistant to limestone, given the high proportion to be found in albariza soil.

Answer 233

Once the rootstock has developed sufficiently during the spring-time, the months of August and September bring the grafting of the wine-root (generally Palomino). The bud grafting method is used, specifically the type commonly known as T-budding (escudete). A single Palomino bud along with part of the vine shoot from which it comes is inserted into the side of the rootstock just below the surface of the ground. The place where the bud is grafted is called a "cajuela". The scion is bound with raffia, leaving the bud free and the whole area is then covered with soil (a technique known as "aporca") to protect the graft.

Answer 234

The following spring the grafted area is uncovered and from that moment on the grafted bud begins to sprout, providing the origin for the upper part of the vine. If for any motive the bud fails to sprout, then a new graft will be attempted the following winter, this time using the "espiga" method. As the stalk of the rootstock is now thicker, a transversal cut is made in order to insert a scion which is then wrapped in raffia. Over the following three years the plant is pruned in order to direct the growth of the vine. The objective of this exercise is to enable the vine to reach a height suitable for its correct development, as well as to facilitate the different tasks which the vine will undergo once production begins. In the fourth year, once the ideal height of around 60cm has been attained, the two main branches which extend from the trunk of the vine then undergo production pruning. As systems are developed which allow for the progressive mechanisation of everyday vine-yard tasks, especially during the harvest, modern practice is to increase the height of the vine beyond what was traditional in the region. The production of grape from the vine during these first years is usually of lesser quality and is used mostly for the production of wine-alcohol.

Answer 235

Towards the beginning of September the green leaves of the vine begin to darken and the grape is said to "surrender"; that is, it becomes soft and sweet. There is no set date to signal the start of the grape harvest given that it all depends upon the ripeness of the grape, which should be at least 10.5º Baumé (potential alcohol). The beginning of the grape harvest is usually determined by a number of different factors: the vine-growers tending to harvest as early as possible to avoid the possibility of untimely rains spoiling the grapes or even causing them to fall off the vine. Wine-makers, on the other hand, have more precise needs regarding the ripeness of the grape, degree of acidity and general health. Of equal importance are the logistical aspects of the harvest, as an operation of this magnitude requires the provision of a large scale socio-economic structure able to coordinate all the different aspects involved: foremen, cutters and carriers, drivers, bodega staff, etc...

Answer 236

The surface area of vineyards adapted for the possible mechanisation of the harvest grows each year, with increased height of the vine and a greater distance being left between liños. This being said, however, most of the grapes are still cut by hand and mechanical harvesters only being used on a area which represents no more than 15% of the total surface area currently registered under the Denomination of Origin. This is a key factor, as the high temperatures reached in the Jerez Region during harvest time (traditionally the first weeks of September) may lead to oxidation or even uncontrolled fermentation of the must during transport. The harvest is therefore a huge logistical operation, during which the correct organisation of the work to be carried out has both technical and economic consequences. The harvesting of grape varieties destined for the production of sweet sherries (generally speaking Pedro Ximénez) has its own, special characteristics. In the case of the Palomino variety, once the grapes are cut they are transported to the presses as quickly as possible, where they previously undergo the process known as "sunning" The grapes of the Pedro Ximénez and Muscat varieties are spread out under the hot sun on mats made of dry grass, or "esparto". The objective is to achieve what is known as the "pasificación" of the grape, literally for it to turn into raisin, as the water contained inside the grape evaporates; for this reason the grapes are covered at night so as not to absorb moisture in the early morning. The duration of this process varies according to prevailing climatic conditions, and may go on for over a week. In any case, whatever the chosen cutting system the grapes must always reach the pressing machines as quickly as possible and in the best possible condition. Once cut, the bunches are placed in plastic holding bins which usually carry 18 kg of grape, stacked one on top of the other so that the grapes will remain undamaged on their journey from vineyard to wine-press. In recent years small front-loaders (with a capacity of 7,000 kilos) have become more widely used and are able to enter between the rows of vines and transport the grapes to the presses as quickly and hygienically as possible.

Answer 237

Once the grapes reach the wine-presses, but before they are unloaded from the lorry, they are weighed by inspectors from the Consejo Regulador in order to verify that they do not exceed the production limits fixed for each vineyard every year. In addition to weighing the harvest, a representative sample of the whole load is taken in order to analyse certain parameters concerning the degree of ripeness and healthiness of the grapes. The grapes are then generally unloaded into a reception hopper fitted with a continuous screw system that carries the grapes to the first operating unit, usually a crusher or a combined de-stemmer and crusher. The aim of the crushing process is to facilitate the extraction of must under the effect of pressure. The crushing process breaks the skin of the grape, releasing a quantity of grape-juice (must) derived from the fruit pulp. De-stemming, or removal of the grape stalks, is an optional procedure which may be partially or totally carried out prior to crushing. When the grape-stalks are broken up they release certain herbaceous compounds and tannins which have a detrimental effect on the quality of the wine. The presence of a certain quantity of unbroken stalks, however, can be advantageous from a technical point of view, since it facilitates the circulation of the must during the pressing and drainage process, redounding in enhanced extraction yields. Once the crushing, and when appropriate de-stemming, process has come to an end the resulting paste is transported, together with the released must, to the extraction system where pressure is applied in order to obtain more must. The amount of pressure applied is a key factor in the process, as during pressing different compositions of must are obtained according to the amount of pressure applied: that referred to as "primera yema" must (approximately 65% of the total volume), obtained with pressures of up to 2 kg/cm2: the "segunda yema" must (approximately 23%), obtained with a pressure of up to 4 kg/cm2 and, finally, that known as "mosto prensa" which is produced by applying a pressure of over 6 kg/cm2. Whilst the particular analytical characteristics of primera yema must make it suitable for biological ageing, segunda yema must whose structure derives to a greater extent from solids is used to produce wines better suited to oxidative or physico-chemical ageing. The Regulations of the Denomination of Origin governing extraction methods state that only those musts obtained from a maximum yield of 70 litres for each 100kg of grape may be used to produce Sherry Wine. The rest of the must obtained by higher levels of pressure may be used to produce other, non-classified, wines, for the production of wine for distillation or to obtain other sub-products.

Answer 238

Newly extracted must is prepared or cleaned before fermentation in order to prevent oxidation and bacterial contamination, as well as to improve the aromatic finesse of the must once fermented. After filtration the clear the must is subjected to a process of pH correction by adding tartaric acid. This helps to prevent bacterial contamination during fermentation and to obtain healthy, balanced wines suitable for ageing. Once the pH has been corrected the must is treated with sulphur dioxide in doses which vary from between 60 to 100 milligrams per litre, depending upon the condition of the harvested grapes, to prevent oxidation and possible bacterial contamination. The sulphur is generally administered in the form of gas injected directly into the circulation pipes. The must is then cleaned by means of a decanting, or racking process known as "desfangado" (Spanish for de-mudding). The clarified, solid-free musts are then transferred to fermentation tanks.

Answer 239

In general terms, alcoholic fermentation is a natural biochemical process by means of which the sugar contained in the grape juice - basically glucose and fructose - is transformed into alcohol. This transformation is possible thanks to the action of a fermenting agent: yeast. In addition to alcohol the transformation of the sugar produces large quantities of carbon dioxide, generating heat which raises the temperature of must in fermentation. C6H12O6 2CH3CH2OH + CO2 + Q The start of fermentation is normally instigated by means of what are known as "pies de cuba". Once the musts have been cleaned by the de-mudding process and are in the fermentation tanks, must already in full fermentation is added to the clear must in a proportion that varies between 2 and 10% of the total volume of liquid. This speeds up the start of fermentation and at the same time provides the opportunity to introduce a previously selected strain of yeast as a fermenting agent. Although the pie de cuba operation is sometimes carried out using spontaneous yeasts, more and more registered Denomination firms are opting to use indigenous yeasts selected to produce sherry wines of the best oenological and sensorial characteristics. In general terms, complete fermentation can be divided into two different stages: a first phase know as tumultuous fermentation and a second known as slow fermentation. The duration of tumultuous fermentation varies according to the composition of the must and the temperature at which it is carried out. In the Jerez Region this operation is usually performed in huge stainless steel tanks with a capacity for 50,000 litres, in which it is possible to maintain the temperature of the fermenting must within recommended limits of between 23 and 25 degrees Centigrade. Within this temperature range yeasts develop much more comfortably, thus ensuring the total transformation of all sugar into alcohol. Nevertheless, some sherry firms still use the traditional system of fermentation in oak butts, or casks, their aim being to achieve a vinification of the must with specific characteristics. After approximately seven days only a very small quantity of sugar remains in the must and the second, slow fermentation process begins which over the following weeks transforms the remaining final grams of sugar into alcohol, without the need for refrigeration. Temperatures become increasingly milder as Autumn progresses, which favours the slow decanting of dead yeast and other solids in suspension known as dregs, or lees. As temperatures fall and the lees settle at the bottom of the tanks the fermented must gradually loses its initial cloudiness, gradually becoming cleaner and more transparent.

Answer 240

Towards the end of the Autumn the new wine of the year - known as "base wine" - is ready for the lees which have settled at the bottom of the tank to be separated and removed. In this way a completely dry white wine is obtained which is pale, delicate, slightly fruity and low in acidity which will constitute the base for the later production of Sherry Wines. This is a young wine which during the months of January through to March is consumed in large quantities in the country inns and bars all over the Jerez Region and which is referred to simply as "must", or grape juice, despite the fact that its alcoholic content is of between 11 and 12% depending upon the conditions of the harvest. Once the lees have been removed we can observe a very special characteristic of the base wine: during the decanting process a film of yeast begins to form on the surface of the wine, a type of cream which gradually expands until it completely covers the whole surface: this is known as the flor.

Answer 241

The flor del vino is unquestionably the most extraordinary natural element of all those which combine to produce the uniquely characteristic Sherry Wines. If fermentative yeasts disappear as sugars are transformed into alcohol, then in the Jerez Region there is another strain of indigenous yeasts which carry on their activity even when all the fermentable sugars present in the must have been exhausted. Over the centuries, and undoubtedly as a consequence of natural selection, several strains of yeast have appeared which have learnt to feed off the alcohol created during fermentation in order to stay alive. As levels of alcohol in the new wine each their limit, these unusual yeasts form upon the free surface of the wine inside the butt where, with the help of oxygen from the air, they survive by metabolising part of the alcohol and other components contained in the wine. The gradual reproduction of these micro-organisms produces a film-like culture of yeasts which covers the whole surface of the wine, in such a way as to prevent direct contact the air. The wine is thus totally protected from oxidation, totally covered by a natural layer of yeast. This film is not inert, but is in constant interaction with the wine. The living organisms which make up the flor, the yeasts, permanently consume specific components found in the wine, especially alcohol but also any remains of non-transformed sugar, glycerine, oxygen dissolved in the wine, etc... They also give rise to another series of components, most prominent amongst which are the acetaldehydes. In general terms, by their metabolic action they bring about significant changes in the components contained in the wine and therefore in its final organoleptic characteristics. As with all living organisms, the yeasts responsible for the formation of the film of flor require a series of environmental conditions for their development. Temperature and humidity levels are of special importance: so much so that the very name of flor (flower) makes reference to the fact that the film of yeast appears to flourish, acquiring a particularly vigorous aspect in Spring and Autumn, times of the year which coincide with ideal environmental conditions of temperature and humidity. The flor also requires access to oxygen in order to live. For this reason neither the tanks in which it first appears, nor the butts in which it develops, can be hermetically sealed as adequate air circulation must be ensured in the bodega at all times. Finally, the existence of flor in the wine is only possible within a particular range of alcoholic strengths, which has very interesting consequences when the moment arrives for the cellar-master to decide which type of sherry wine he wishes to produce.

Answer 242

The vinification of those varieties destined for the production of sweet sherries is quite different from what we have seen so far regarding dry sherries. Pedro Ximénez wines are produced exclusively from over-ripe grapes of the same name which are picked once they have attained a high concentration of sugar on the vine, in excess of 16 degrees Baumé (around 300 grams of sugar per litre of must). Once harvested the grapes are spread out on paseras, special sites set aside for drying out the fruit in the sun, a process known as "soleo", or sunning. The grapes lose a great deal of water during the sunning process, also known as pasificación (from the Spanish word for raisin: pasa), and consequently increase their sugar content (450-500 grams per litre of must). In parallel to this increase in sugar, other changes take place in the chemical, physical and sensory features of the dried, "raisined" grape: heightened colour, density, viscosity, stickiness and the emergence of aromas and flavours characteristic of Pedro Ximénez grapes and wines. The practice of soleo consists in exposing the harvested bunches of grapes to the sun on mats of various shapes and materials, the most traditional being round redores, esparto grass mats. The grapes are carefully spread out by hand and turned over once a day to ensure that all the berries receive an equal amount of sunlight. During this operation, workers also remove unhealthy bunches - a practice known as espurgado (literally, purging or sanitising). In areas relatively close to the sea, the grapes are covered at night to prevent their being dampened by the typically heavy September dews. After several days, normally 7 to 15 depending on weather conditions (temperature and relative humidity), once the grapes are judged to have reached the optimal condition, they are collected and transported to the wine press for the next stage in the process, the extraction of must. Given that the grapes are now dehydrated, pressing is rather more difficult than for newly picked grapes. As a rule, vertical presses are used and, to help in extracting the must - which is very dense and viscous owing to the high content of sugars and other substances in it - the grapes tend to be piled up in layers separated by the mats on which they were sunned. The texture of the esparto grass matting facilitates the drainage of must from the presses. Once they reach the collection tanks, the musts are then submitted to a series of different processes according to their particular characteristics. Their high concentration of sugar affects spontaneous fermentation, which gets underway slowly. In order to stabilise fermentative microbiological activity in the musts, wine spirit is added to levels not far short of 10 degrees of alcohol. Thus stabilised the wine is left to settle during the autumn and winter months, after which the new wine is racked to remove any lees and further fortified up to 15 to 17 degrees of alcohol. The wine is then left to age in American oak casks, using the traditional añada and solera systems. Moscatel wines are made exclusively from grapes of the Moscatel de Alejandría variety, which are harvested when very ripe. Moscatel grapes can also be sunned to obtain moscateles pasas. This is done in much the same way as for Pedro Ximénez though, mainly because Moscatel de Alejandría grapes are bigger, sunning dries them out less. Furthermore, since most Moscatel vines are found in sandy soil near the sea, the sunning process often takes place on paseras of sand.

Answer 243

Towards the end of September the new wines have already undergone the racking off process, that is to say that they have been separated from solids after fermentation and are ready for the first classification. Depending upon a variety of different factors, such as the particular conditions of the harvest, the origin of the grape, the pressure applied at the time of obtaining the juice from the grape, the different batches of base wine exhibit different organoleptic and even analytic characteristics. The tasters will sample each batch of new wine and classify it into two groups: - Those wines with a particular paleness and finesse, generally from must obtained without applying any pressure, or very light pressure, which will later be aged as finos or manzanillas, their tanks are marked with a single vertical slash (/) known as a palo. - Those batches which present signs of greater structure, or gordura, are earmarked from the very start for the production of oloroso sherry, and their tanks marked with the corresponding circle symbol. The decisions made by the tasters are often based upon laboratory analyses and, to a great extent, are conditioned by the way in which the harvest, must extraction and fermentation have been performed.

Answer 244

A fundamental differentiating factor is the ageing system by which Sherry wines evolve within their wooden casks. Those wines which are subjected exclusively to biological ageing, protected from direct contact with the air by a natural film of yeast forming upon their surface, will conserve their initial pale colour and light, ethereal structure, as well as acquiring a series of aromatic notes and particular flavours, fruit of the yeast from which the film is formed. On the other hand, those wines subjected to an oxidative or physico-chemical ageing process in direct contact with the air take on progressively darker tones, incorporating more complex aromas and tastes which linger on the palate thanks to a structure which becomes gradually more and more intense. It is the decision of the bodeguero, to fortify the wine with wine-distillate to bring its alcoholic content up to either 15% volume or to over 17%, which will determine whether the film of yeast resting upon the surface will survive or not, and consequently determine the type of ageing the wine will undergo and the organoleptic characteristics it will acquire with the passage of time.

Answer 245

Once the saca has been obtained from the solera, then the wine is ready to be bottled or, where applicable, for fortifying other wines with the aim of producing specific types of sherry wine. It is frequently the case that the blends thus obtained are then returned once more to the wooden casks for a time in order to complete the blending process. Those wines which are to be directly bottled firstly undergo a process of clarification using bentonite and egg white or gelatine, substances which provoke decantation by dragging down any solid substances in suspension. The clarification process is followed by filtration and, in most cases, cooling treatment. It involves provoking the formation bitartrate crystals which would otherwise form once the wine is in the bottle by submitting it to sharp changes in temperature. Depending upon the alcoholic strength of the wine it is subject for a period of days to temperatures of between -7º and -11º Centigrade. Once cleared of any crystals which have formed and been decanted during the cold treatment the wine is filtered once again and at this point, now totally transparent and gleaming, is ready for bottling. Bottling techniques employing inert gas are frequently used by sherry firms in order to preserve the organoleptic conditions of the wine for as long as possible and to avoid the effect which the presence of any air within the bottle might have. The process involves the injection of a small quantity of nitrogen into the bottle after filling and before the top is fitted. Any air is displaced by the Nitrogen, which is a totally inert gas heavier than air, thus allowing the bottle to close without the presence of any oxygen in the interior.

Answer 246

The ageing and shipping bodegas must necessarily be situated in the localities of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, that is to say the “ageing zone”. They are bodegas which comply with the requirements laid down by the regulations for the ageing of protected wines and also their marketing, and thus they can sell bottled wine protected by the Denominación de Origen.

Answer 247

Those sherry companies which appear in the Ageing Bodega Register - collectively known as "almacenistas" (wholesalers) - must also be located within the Ageing and Maturing Zone, that is to say within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa María or Sanlucar de Barrameda and must comply with the requirements established in the Regulations of the Denomination of Origin governing the ageing of sherry wine. The wines from these bodegas are always sold on to shipping bodegas which incorporate them into their own ageing systems or use them in the final blending of their commercial brands.

Answer 248

Those municipal areas located within the Production Zone but not included in the Ageing Zone form a substantial part of the Denomination of Origin. In addition to the importance of the registered vineyards situated within these municipal areas, they also include a number of pressing houses or Processing Bodegas, as well as what are known as "Production Bodegas", dedicated to obtaining wines apt to be produced and later aged in bodegas located within the Ageing Zone. In addition to providing this important link in the production chain of those wines protected by the Denomination of Origin, these bodegas may also market their wines directly. These wines are covered by the protection provided by our Regulations and thus have the exclusive right to make use of the names of their respective townships when being marketed, the Regulating Council being responsible for guaranteeing such rights.

Answer 249

Generally speaking sherry does not improve once it has been bottled, its particular ageing system being closely linked with its fascinating sojourn inside the wooden cask. Sherry wine therefore reaches its optimal point for consumption at the moment it is withdrawn from the butt. We should not expect it to improve inside the bottle and, in fact, once it has passed a certain time there we are able to detect a certain deterioration of some of the wine's organoleptic qualities. Once in the bottle the maximum period of time during which sherry will maintain its original characteristics depends upon the type of sherry in question. The most delicate wines are logically those aged biologically (finos and manzanillas) and taking them from the cask produces an important change in their habitat, suddenly leaving them unprotected by the film of yeast which until this moment has prevented oxidation.

Answer 250

With the exception of Finos and Manzanillas there is no fixed rule about serving temperatures as these depend on what one is eating, but here are some general recommendations: FINOS AND MANZANILLAS Always serve chilled, between 5° and 7° degrees PALE CREAM Between 7° and 9° degrees OTHER WINES AGED OXIDATIVELY AND BLENDS: Between 12° and 14° degrees VOS AND VORS: Approximately 15° degrees

Answer 251

In 1835, a young man named Manuel María González Ángel would go for long walks through the old town centre of Jerez, in the company of his uncle, José Angel y Vargas. Those was the days when one could still hear horses’ hooves making their way along the streets. Manuel María’s “Tío Pepe” – Uncle Joe – was his greatest supporter when he started out in the fascinating business of sherry, and it was around that time that José Angel – Tío Pepe – began to personally select casks in an attempt to find the perfect wine. Many years later, Manuel María González Ángel christened this solera “Solera del Tío Pepe” – Uncle Joe’s Solera – an inscription that can still be read on one of the barrels in the criadera. Thus began the legend of the most famous fino sherry in the world. Shortly afterwards, encouraged by a continuous rise in exports, Manuel María started his career in the wine business by exporting a number of casks to the United Kingdom. As his company became more and more successful, “Don” Manuel María González, as he was now known, decided to go into partnership with his agent in England, Mr. Robert Blake Byass. In a letter to Byass in 1836, he mentioned that he was going to sell an exceptionally pale white wine he had made. González Byass became known not only for this world-famous wine, but also for “Brandy de Jerez” such as Lepanto, which was first sold in the 1850s. In 1863, the old company was renamed González Byass. The Byass family retired from the business in 1988 and the winery has belonged to the direct descendants of Manuel María González ever since.

Answer 252

Today it is still a family-run winery, currently in the hands of the fifth generation of the González family. A common feature of family members is their passion for the world of wine, their great love of nature, and their strong feelings about the environment. The founding father himself, Manuel María González Ángel, was the first industrialist in Spain to install electric lighting in his winery. Along with Haro, in La Rioja region, Jerez was the first Spanish city to get electricity, and also the first one to pipe clean running water into its business installations. González closely collaborated on the very first project for a Spanish railway, as well as on a large number of new industrial facilities that were previously unheard of in Spain.

Answer 253

Tío Pepe was the first fino sherry to reach England in the mid-19th century, and it gradually gained recognition on other markets. In 1935, for the first centenary of the winery’s foundation, the company’s head of publicity, Luís Pérez Solero, devised and designed a series of icons, dressing the winery’s bottles in different outfits. The Tío Pepe icon immediately stood out from the rest, with its wide-brimmed hat, red Andalusian jacket, its hands on its hips and a Spanish guitar by its side. The Tío Pepe icon has been around the world a few times since then, helping to promote the international brand image, which is present today in over 102 countries, and is probably one of Spain’s most recognized brands. The bottled dressed up as Tío Pepe has been admired, depicted and acknowledged by artists and famous names all over the world, who see it not only as a symbol of Spain, but as an artwork that has enchanted and brought joy to millions of people.

Answer 254

The firm is known for its "Almacenista" range of sherries, the products of specialist bottlings under its brand name. Started in 1896, when it was founded by Don José Ruiz-Berdejo. He grew some vines in his own finca called Finca Nuestra Señora de la Esperanza, aged the wines for some time and then sold them to bigger houses that commercialized and exported the wines. This is what we call an almacenista, a warehouser or storekeeper. After his death in 1930, the bodega was moved to the old town centre of Jerez and slowly expanded. By then, the founder’s son in law Don Emilio Lustau Ortega from Granada was at the head of the company. He introduced the Lustau Solera Reserva range, composed with old stocks acquired from different almacenistas, and later (in 1981) added the Almacenista range, a series of hand-picked wines from small almacenistas. Both are still highly respected ranges and among the more widely available premium sherries. The Lustau company was sold in 1990 to Luis Caballero, a company famous for its Ponche Caballero liqueur, the most popular of its kind in Spain. The sale gave Bodegas Lustau a solid financial backbone and oxygen for further expansion. One of the latest achievements was the purchase of six bodega buildings that belonged to Domecq, when this house was split and sold to different buyers. In 2001 and 2002, these 20.000 square metre buildings were restored and now house all of the Lustau wines. Since 2008, the company also owns some of the great Domecq brands as well as their related soleras: La Ina, Botaina, Rio Viejo Macarena and Viña 25 – 4,000 butts in all.

Answer 255

Bodegas HIDALGO LA GITANA was founded in 1792 and since then the company has passed from father to son, is today one of the few wine companies controlled frame wholly owned by the family and run by the fifth generation in direct line of the founder. Don Jose Pantaleón Hidalgo founded the Bodega Hidalgo in 1792, when he bought his father in law Don Roque Vejarano a small cellar stored. Although it would be during the nineteenth century when the company grow into one of the largest in the region and the main producer of Manzanilla. The name refers to its flagship product, "Manzanilla LA GITANA" which, backed by several important international awards, is the most popular Manzanilla both national and international markets. The winery uses grapes from its own vineyards, located in Balbaina payments and Miraflores, considered the best of the Framework.

Answer 256

Andalucía

Answer 257

Jerez (Cadiz)

Answer 258

Many consider Valdespino to be one of the oldest houses in Jerez—the history of Valdespino dates back to the 13th century when the king rewarded Alfonso Valdespino for helping Spain fight the Moors. Despite this early history, winemaking activity was not officially recorded until 1430, and the modern-day name and winery was not registered under the family name until 1875. The house was family-owned until 1999, after years of gradual disinterest in Sherry lead to its purchase by Grupo Estevez. This sale proved to be a major turning point for the house and lifted them from years of slow decline. Grupo Estevez is now the largest landowner in Jerez and Valdespino’s sale coincided Eduardo Ojeda’s installment as the group’s Technical Director. Eduardo is credited for rehabilitating Valdespino and oversaw the two-year process of moving all of Valdespino’s very old soleras. The move was considered very risky at the time, but the historic buildings had fallen into disrepair and the soleras were painstakingly transferred to a modernized site on the edge of the city. Nonetheless, Grupo Estevez has worked to preserve all the old soleras’ history and continued their development. The house is best known for their flagship Inocente Fino and their Tío Diego Amontillado. Both wines are single-vineyard wines sourced from Macharnudo Alta. This prized vineyard is located at high altitude, planted on entirely albariza soils and is part of the Grandes Pagos de España.

Answer 259

Macharnudo Alto, Jerez

Answer 260

Valdespino holds around 25,000 barrels (500 liters)

Answer 261

Fino Inocente Tío Diego Amontillado Manzanilla Deliciosa Cardenal Palo Cortado VORS Coliseo Amontillado VORS Su Majestad Oloroso VORS Niños Pedro Ximénez VORS Toneles Moscatel VORS

Answer 262

Valdespino’s most famous wines Inocente Fino and Amontillado Tío Diego are both barrel fermented by indigenous yeasts. Both wines are then introduced into their own soleras – with a larger than average number of criaderas – where it spends an uncommon 10 years under flor. Tío Diego ages twelve years under flor followed by 5-6 years aging oxidatively. The house is known for their more elegant and concentrated style from the uncommonly long period spent under flor during biological aging.

Answer 263

Andalucía

Answer 264

González Byass is one of Jerez’s largest producers but remains among the most prestigious. The house is one of the oldest in the region, dating back to 1835 when it was established as a shipper. The name González Byass was created in 1863 after a longstanding relationship with London’s Byass & Charrington firm. Robert Byass represented the wines in England and became an official agent for the shipper, contributing to their UK expansion and ultimately becoming partner. The sons of the original owners, Manuel María González Angel and Robert Byass came on as partners in 1870. The house is still run by the González family, currently the 5th and 6th generations. González Byass is most recognized for their iconic Tío Pepe, which is one of the most popular Sherries worldwide. The wine was first made and branded in 1849, before Byass was part of the house, and is named for González’s uncle who encouraged him to start the winery and operation. González Byass makes so many wines that there is not really an overall house style; the style varies from wine to wine. The company has expanded to include brandy and table wine, with vineyards and wineries in other parts of Spain.

Answer 265

The house owns approximately 17,000 acres of vineyards, and manages another 350 acres, all situated in Jerez Superior. Vineyards are planted predominately with Palomino though they have 5% Pedro Ximénez in their Esteve Vineyard, one of the last holders of any Pedro Ximénez planted outside of Montilla.

Answer 266

Tío Pepe Fino - 3 million cases produced annually Tío Pepe En Rama Palmas line – Uno, Dos, Tres, Cuatro Leonor – 8,300 cases produced annually Vina AB Amontillado Alfonso Oloroso Cristina Medium Pedro Ximenez Solera 1847 Cream – 30,000 cases produced annually "Del Duque" Amontillado, "Apóstoles" Palo Cortado, "Matusalem" Oloroso, and "Noah" Pedro Ximénez VORS line

Answer 267

Tío Pepe first made and branded in 1849

Answer 268

All wines are fermented in stainless steel and then age in American oak barrels, at minimum four years in the solera system. Tío Pepe En Rama sees minimal filtration, compared to the more largely produced flagship Tío Pepe, considered lighter and more approachable. The VORS Sherries age 30 years minimum and correspondingly, are richer and more oxidative. They also set aside 200 barrels of their finest mosto each year to age as single vintage añada wines.

Answer 269

``` Fino= Jerez De la Frontera Manzanilla= Sanlucar De Barrameda ```

Answer 270

“Raw” its a type of sherry bottling, unfiltered and unfined