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sherry Flashcards

(68 cards)

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1
Q

three soil types

A

albariza (chalk)
barros (clay)
arenas (sand)

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2
Q

communes of production

A

Sanlucar
El Puerto de Santa Maria
Jerez de la Frontera

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3
Q

two winds

A

Levante (dry wind from the east)

Poniente (humid atlantic promotes flor growth)

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4
Q

what is the largest pago in jerez

A

Macharnudo

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5
Q

two strains of Palomino

A 
Palomino Fino (preferred)
Palomino de Jerez
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6
Q

Moscotel is mostly planted in what soil type

A

arenas (sand)

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7
Q

what is the traditional vine training system in the region

A

vara y pulgar (pruning alternate spurs every other year)

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8
Q

max yields for sherry production

A

80 hl/ha (jerez superior)

100 hl/ha (elsewhere)

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9
Q

max amount of yield for palomino fino specifically

A

70 litres of juice for every 100kg of fruit

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10
Q

what are the three cuts or stages of sherry must

A 
primera yema (free run, which is about 65%, used for fino)
segunda yema (the pressed juice, used for olorosso)
mosto prensa (poor quality later juice used only for distillation)
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11
Q

when would sherry be acidified

A

prior to fermentation

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12
Q

define “lenta”

A

the slower, cooler second stage of fermentation

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13
Q

define Palo and Gordura

A

once the base wine has been created, its path is decided, depending on whether it will be a fino sherry (palo) or an olorosso (gordura)

a palo one gets a vertical slash drawn on the barrel, a gordura gets a circle.

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14
Q

Most important pago in Sanlucar

A

Miraflores

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15
Q

Marchanudo is a pago in what part of the sherry triangle

A

jerez

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16
Q

define the term Trasiegos

A

the movement of wine through the solera system

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17
Q

what is Saca

A

the ‘taking out” of wine from a criadera

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18
Q

what communes were recently added to the sherry zone of production

A

Chipiona
Rota
Trebujena
Puerto Real
San Jose del Valle

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19
Q

independent vineyards account for what percentage of sherry production

A

22%

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20
Q

what is an Almacenista

A

they make and age sherry but sell the wine in bulk to shippers who release the wines under their own labels

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21
Q

characeristics of Jerez Superior

A

albareza soil
sherry triangle
+
Chipiona and Rota

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22
Q

two pagos of Lustau

A

Abulagar( Chipiona)
Montegil

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23
Q

avg rainfall in Jerez

A

24 inches
(irrigation prohibited)

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24
Q

advantages of Albariza soil

A

water retention
friable/easy to work

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25
arenas soils are dedicated to what grape
moscatel
26
what is asoleo
raisening
27
what are paseras
similar to graticci where they dry the PX grapes
28
max yield in sherry
80 hl/ha
29
spanish term for juice settling
desfangado
30
what is encabezado
fortification done gradually through mitad y mitad (half wine half spirit)
31
what would a "/" mark on a barrel indicate? "O"
fino/manzanilla Olorosso
32
what would "t" indicate
palo cortado
33
how big is a bota
600 L american oak
34
how much wine evaporate per year
3-4 percent
35
what major factor determines the orientation of the cellar
to catch the Ponente wind from the west/block the sun
36
what is albero
clay like substance used in cellars to keep moisture
37
synonym for a criadera
scalas "levels"
38
what is correr escalas
running the levels another term for Trasiegos/Saca/Rocio
39
VOS stands for
Vinum Optimus Signatum Very Old Sherry
40
what colours are the labels for VOS and VORS wines
VOS = orange VORS = red
41
define Cabeceos
adding of sweet wine to dry wine ie medium sherry, cream sherry, etc
42
sugar range of cream sherry
115-140
43
sugar range of Medium sherry
5-115 g/l
44
serving temp difference between fino and oloroso
fino = 7-9 oloroso = 13-14
45
max alcohol for sherry
22
46
Valdespino bottlings
Tio Diego Amontillado Cardinel Palo Cortado Colesio Amontillado
47
Hidalgo bottlings
Napolean Amontillado La Gitana Manzanilla Wellington Palo Cortado VOS
48
Gonzalez Byass bottlings
Palo Cortado Apostoles Vina AB Amontillado Tio Pepe En Rama
49
Alvear bottlings
Carlos VII Amontillado Ascunian Palo Cortado PX Solera
50
what is Arrope
concentrated PX grape must used for sweetening sherry
51
what type of sherry is Croft Original
Pale Cream
52
bota vs bota gorda
500 600
53
traditional glass for sherry
copita
54
how does the climate of Montilla-Moriles compare to Jerez
more extreme continental higher elevation sandier soils
55
sugar range of Pale Dry
4-45 g/l
56
sugar range of Medium
4-115 g/l usually produced from Amontillado
57
sugar range of Pale Cream
50-115 g/l usually made from Fino
58
sugar range of Cream
115-140 usually made from Olorosso
59
min r/s of Vino Dulce Naturale "Dulce" and varietal Muscat
160 g/l
60
min r/s of PX
212 g/l
61
name 3 grapes recently approved for sherry production
Beba Perruno Vigirega
62
min aging of Fino Viejo
7 years
63
How much juice can be produced from 100kg of grapes
70 litres
64
what is an Almacenista
a company that stores and ages sherry
65
define Amoroso
a slightly sweeter Olorosso
66
what is an aranzada
a local term for measuring an area roughly .475 ha
67
Miraflores Pago is in what village
Sanlucar
68

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