Sherry Flashcards
(94 cards)
1
Q
What happened in 1933?
A
Consejo Regulador was formed
2
Q
What is Consejo Regulador?’
A
Regulatory council, setting regulations to control the production and trading of Sherry wines.
3
Q
Describe the market of Sherry in the 1970’s
A
Sales peaked, with 1,5 million HL shipped in 1979
4
Q
Describe the market of Sherry in the 1980’s
A
The trend shifted, consumers started looking for other styles of wine. Quality of Sherry had been watered out, and production was still extreme - this led to surplus of cheap and low-quality sherry.
5
Q
Who was Ruiz Mateos and how did he affect the market of Sherry?
A
Producer of Sherry, started in 1950’s, became huge through the 60-70’s, and produced low-quality, cheap Sherry that ended up diluting the market. His company was accused of tax-fraud in 1983, and was nationalized - this resulted in a raise in unemployment and social unrest the sherry-market basically fucked itself.
6
Q
At what latitude is Andalusia situated?
A
36 degree
7
Q
At what altitude is grapes grown
A
0-90 meters above sea-level
8
Q
Describe the climate
A
Hot, Mediterranean - Hot, dry summers, mild and relatively rainy winters.
9
Q
What is Poniente?
A
Cold and humid wind, coming from the Atlantic during the summer
10
Q
What is Levante?
A
Warm and dry wind, coming from north-Africa.
11
Q
What is Zona de Producción/ Marco de Jerez?
A
Two names, that decribe the zone in which Sherry-grapes can be grown. It makes up 7000 hectares.
12
Q
What does Jerez Superiore refer to?
A
Vineyard-category, all located on Albariza soil. This category makes up 90% of all plantings. It is thought to be the finest.
13
Q
What does Jerez Zona refer to?
A
Vineyard-category, Barros and Arenas soils, lesser fine category.
14
Q
What does Pagos refer to?
A
A sub-vineyard-category. It divides vineyards into smaller plots, where aspect, altitude and soil is taken into account. Currently not allowed to be written on labels.
15
Q
Name the DO’s of sherry
A
DO Jerez-Xérèz-Sherry
*
DO Manzanilla - Sanlúcar de Barrameda
16
Q
What does Montilla refer to?
A
City outside the Zona de Produccion, where PX is allowed. The exception to the rule.
17
Q
What is Zona de Crianza?
A
Zone made up of 3 muncipalitites. DO Jerez-Xerez-Sherry must be matured within this zone; Also PX from Montilla.
18
Q
Describe Albariza
A
Soil made up of Limestone, Silica and Clay
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Good at retaining and gradually releasing water
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Forms a crust that reduces evaporation
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The light color reflects sunlight, aiding ripening of grapes
19
Q
Describe Barros
A
Soil made up of clay
20
Q
Describe Arenas
A
Soil made up of Sand
21
Q
What are the synonyms of Palomino?
A
Palomino Fino
*
Listan
22
Q
Describe Palomino
A
Mid to late ripening * Suitable for dry sunny weather * Capable of large yields * Loses acidity quickly when closing in on full maturity * Neutral aromatics
23
Q
What are the synonyms of Moscatel?
A
Muscat of Alexandria
*
Moscatel de Chipiona
24
Q
Describe Moscatel
A
Late ripening * Well adapted to heat and drought * Aromatic grape, often with notes of grape and blossom
25
Describe Pedro Ximénez
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Small and thin-skinned
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Accumulates high amounts of sugar
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Neutral variety
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Often used for drying
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26
How much of the production by volume, does each of the three grapes make up of?
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Palomino: close to 99%
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Moscatel: Less than 1%
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Pedro Ximénez: Less than 1%
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27
What was the traditional way of training vines in Jerez, what is it now and why?
Traditionally: Replacement Cane Pruning (Vara y Pulgar)
*
Modern: Cordon (Single or Double), Spur-pruned
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Reason: The modern way is easier to work in with machinery, and many vineyards are being changed to accommodate this.
28
What are the max. yield allowed?
80 hl/ha - Bonus: Rarely reaches the max limit, typically yields are around 60-70 hL/ha
29
Where are vineyards generally situated, and why?
On gentle slopes (10-15%) - This is generally where the Albariza-soil is found
30
What is typically done, in the vineyards, immediately after harvest?
The ground is worked, to break up the crust formed - this allows autumn/winter-rain to enter the soil.
31
Name 1 out of the 3 most used rootstocks
333EM, 41-B, 13-5 EVEX
32
Why is the 13-5 EVEX rootstock particularly successful?
It is tolerant of Limestone soils (Preventing Chlorosis) and it is tolerant of drought, while producing good yields.
33
What are the natural hazards of Jerez?
Mildew in spring (Where there is actual humidity)
*
Grapevine Moth can be a problem, this is treated with pheromones.
34
When does harvest typically start and end in Jerez?
Within the first week of August, for the warmer plots, inlands.
*
Second week of September, for the cooler coastal plots
35
Why is the harvest done relatively early?
To avoid autumn-rain, as rot can be devistating to the winemaking-process.
36
What are the typical specs of grapes, when harvested?
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12% potential alcohol
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Around 5 g/l of acidity
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PH of 3,3-3,5
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37
How does the harvest of PX and Moscatel generally differ from the harvest of Palomino
PX and Moscatel tends to be harvested later, as sugarlevels of these grapes are generally wanted to be higher (depending on style)
38
In percentage, how many grapes are generally harvested by machine?
60% of all grapes.
39
What is the first press locally referred to?
Primera Yema
40
What type of press-juice is used for the different styles of sherry, and why?
Primera Yema and Free Run Juice for Biological styles, as Bitter phenolics can interferre with Flor.
*
For Oxidative styles it is not as important which part of the press, that is used.
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The last part of the press is often used for other purposes than wine - e.g. seasoning the barrel.
41
What is one of the most common reasons to clarifying the must before fermentation, when it comes to Sherry?
Albariza soil is very dusty, and releases alot of particles that will have to be removed from the wine.
42
At what temperature, and where, does fermentation typically takes place?
22-26 degrees - often in steel-vessels, though few producers ferment in old oak vessels.
43
Does Malolactic fermentation typically occur? Why/ why not?
Generally prevented, as acidity is already very low, and the aromas from the fermentation is generally not wanted.
44
How is Malolactic fermentation prevented? Why?
By cooling down the must - SO2 would affect the development of Flor yeast negatively.
45
What is the First Classification?
Analysis, after fermentation, where it is decided whether the wine is suited for Biological of Oxidative ageing.
46
What is used to fortify sherry?
95% grape spirit - Neutral in flavor and aromas.
47
What is the profile of wines that are chosen to be Biological and Oxidative aged? and how high (percentage) are they fortified?
Biological ageing; 15-15,5% alcohol (More than 16% will kill Flor Yeast). Wines are chosen for their light body, and less intense flavors, as you want the aromatics of the Flor Yeast.
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Oxidative ageing; 17% alcohol (No risk of Flor Yeast evolving). Wines are chosen for their fuller body and more intense flavors, as they need to compliment the oxidation.
48
What does Sobreatablas refer to?
The stage in-between first and second classification/ ageing. It is the "waiting-stage", before wines go into the ageing-process.
49
What does Second Classification refer to?
An analysis of the wines chosen for Biological ageing. It is here decided what sort of Biological aged Sherry the wines will be - this is depending on the amount of flor and flavor-profile/ freshness/ body.
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Categories:
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Full layer of Flor + freshness in profile will be classified as potential Fino or Manzanilla
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Those slightly less delicate are classified as potential Amontillado
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Those even more full-bodied and intense flavored will be classified as potential Palo Cortado
50
What is the typical vessel of maturation?
600L Butts, American Oak - Very old with no flavor left.
51
How does the architecture of the Bodegas affect the maturation?
Thick walls, to keep a constant temperature
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High ceilings, to let warm air raise above the vessels.
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Small windows placed close to the roof, orientated to let cool, damp south westerly winds from the Atlantic enter. Windows have blinds, to diffuse sunlight and prevent insects from entering.
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Floors are often made of earth, that can be regularly whetted, to contain the humidity and temperature of the building.
52
What are the two main-rules of the Solera-system?
Max. 40% of wine must be removed.
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Min. 2 years of ageing - this goes for all styles and qualities.
53
Draw/ Describe the "perfect scenario" of the Solera System
In this example we work with only 2 Criaderas, the number of Criaderas can vary depending on the size of the producer.
1. Wine is removed from the Solera for bottling.
2. Same amount of wine is removed from 1. Criadera
3. Same amount of wine is removed from 2. Criadera
4. Wine from 1. Criadera is blended to ensure consistency and is then added to the Solera
5. Wine from the 2. Criadera is blended to ensure consistency and is then added to the 1. Criadera
6. Wine from the Sobreatables is added to the 2. Criadera. and so the process of ageing can continue.
54
Explain how/ why some producers deviate from the "Perfect scenario" of the Solera system.
Some producers remove wine from the 4th, 5th, 6th Criadera, to create a low-quality inexpensive Fino-sherry, this is often done as it is expensive to have this much wine tied up for maturation.
55
What is the definition of Biological ageing?
Biological ageing refers to the practice of maturing wine under a layer of Flor Yeast.
56
What is Flor?
Flor is yeast, compressed by 4 different yeast-strings of Saccharomyces Cerevesia - They are found naturally on the skins of grapes in Jerez.
57
What are the physical parameters that Flor will thrive in?
Alcohol-levels of 15-15,5% (will die when above 16%)
*
Plenty of oxygen - This is why vessels are only filled 85-90% and lids are not sealed.
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Temperature of 16-20 degrees and a humidity around 65%
58
How does Flor affect the wine?
Protecting the wine from oxidation.
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Consumes alcohol - releasing Acetaldehyde (a process happening when Ethanol evaporate/ oxidates - often seen as a fault, but a signature of Sherry
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Consumes glycerol - Which will decrease the body, and desolve the sweet taste of Glycerol, enhancing the dry nature of biologically aged sherry.
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Reducing the level of Acetic Acid
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As the Flor dies it will form a sediment that will create autolysis - delivering even more aromas.
59
Why is small amounts of wine (compared to oxidative aged wines) removed more frequently from the Soleras of the Biological aged wines (Especially in Fino and Manzanilla-production)?
To feed the Flor fresh wine with more nutrients
*
Biological aged wines, and especially Fino and Manzanilla wines, does not improve with bottle-ageing and are meant to be drunk fresh, this is easier to to when the wines are released continuously throughout the year.
60
What is the main-idea of Oxidative wines?
Concentrating compounds in the wine - liquid will evaporate faster than other components.
61
How much wine is lost every year, due to Oxidative ageing?
Approximately 3-5% is lost to evaporation.
62
What happens to the aromas-profile of the Oxidative styles during the ageing?
Primary aromas will evolve into tertiary and oxidative aromas.
63
What compounds are concentrated and what is decreasing during an Oxidative ageing?
Concentrated, due to evaporation of liquid:
*
Alcohol, Glycerol, Aroma-compounds, Acetic Acid (This will increase the amount of Ethyl Acetate, as the Acetic Acid will react with the alcohol, and turn in to Ethyl Acetate).
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Decreasing: Acetaldehyde
64
What is the typical way of stabilizing sherry before bottling, and why is this especially important when it comes to biologically aged wines?
Tartrate stabilization, often by contact-process.
*
Filtration is particularly necessary in biologically aged sherries, as Flor could continue developing in bottle, when opened and exposed to oxygen.
65
What is the max. residual sugar allowed in dry sherries?
Max. 5 g/l
66
Name the different styles of dry sherry
Fino, Manzanilla, Manzanilla Pasada, Amontillado, Palo Cortado, Oloroso.
67
Describe the specs of Fino and Manzanilla Sherry
100% biologically aged
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Pale Lemon color
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Dry, light-medium body, low acidity and low alcohol of 15-15,5%
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It will have, depending on the time spent on the solera, some aromas from Acetaldehyde.
68
How does DO Manzanilla Salnlucar de Barrameda differ from other Manzanilla's?
DO Manza is made within the regionof Sanlucar de Barrameda, this is a coastal area with perfect conditions for flor, and therefore the wines from there tend to be lighter and cleaner, as they are more protected from oxidation. Also the yeast-strings that form the flor in this particular region is release less aromatics, meaning the wine will have less notes of acetaldehyde.
69
Describe a Manzanilla Pasada
A Manzanilla that has been subjected to a short period of oxidative ageing.
*
Traditional method: Flor may be left to die - not adding fresh wine, and then tranferred to a Manzanilla Pasada-Solera system.
70
Describe an Amontillado
Both biological and oxidative ageing. Wines start in a Fino-Solera system (15-15,5% alcohol) and then re-fortified to 17% alcohol to kill the Flor and then matured oxidatively in an Amontillado solera system.
71
Describe a Palo Cortado
The most difficult style to define
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Aromas similar to an Amontillado, but palate similar to an Oloroso.
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Max. 5 g/l residual Sugar
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Alcohol between 17-22%
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As long as those criteria are met, maturation can differentiate.
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Wine selected for Palo Cortado are typically the Finos that in the second Classification are less delicate, shot more complexity and have already undergone a mild oxidation.
72
Describe an Oloroso
100% oxidative ageing, fortified strictly after fermentation to 17% alcohol
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Profile:
Brown color
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Dominated by tertiary and oxidative aromas
73
What does the term En Rama refer to?
Not a legal term, but a trend. It is said to be the "best representation of the wine, straight from the barrel". This Term can be added to all the dry styles, but is normally seen together with Fino styles (Label: Fino En Rama).
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Wines tend to taste more intense and complex than the regulars wines of the bodega, and sell for higher price.
74
Name the Natural Sweet styles of sherry
Pedro Ximenéz - Single varietal wine
*
Moscatel - Single varietal wine
75
Describe a Natural Sweet style of PX
Min. 212 g/l residual sugar - Normally wines reach 450-550 g/l.
*
Profile:
Wines are full bodied (Consistenct like syrup)
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Low Acidity
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Pronounced aromas of Raisins, Molasses and liquorice
76
Describe a Natural Sweet style of Moscatel
Single varietal wines are much less common, than PX, but occurs.
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Min. 160 g/l Residual sugar. Normally wines reach 325-375 g/l.
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Wines can be matured both oxidative and un-oxidative, but both styles are meant to show the aroma profile of the grape.
77
Name the Sweetened wine styles of Sherry
Pale Cream, Medium, Cream
78
Explain the term "Sweetened Wine"'
Sherries that are made in a dry style, but then added a sweetening component - E.g. RCGM, PX, Moscatel
79
Describe the style of Pale Cream
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Biological aged wines
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Often sweetened with RCGM, as you don't want to add color or aroma.
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Profile:
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Subtle Flor-character.
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Medium-sweet to sweet
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Acceptable to good in quality.
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80
Describe the Style Medium
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Biological and Oxidative
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Typically blended with PX for sweetening
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Off-dry to sweet
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81
Describe the style of Cream
Oxidative, Typically blended with PX for sweetening, Usually always sweet.
82
Describe the term VOS
Vinum Optimum Signatum/ Very Old Sherry
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Average of 20 years or more
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Each batch of these wines released from the bodega is assessed for typicity by a tasting panel and also sent for laboratory analysis to provide evidence of the age of the wine (e.g. carbon-14 testing).
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Can only be Amontillado, Palo Cortado, Oloroso and PX
83
Describe the term VORS
Vinum Optimum Rare Signatum/ Very Old Rare Sherry
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Average of 30 years or more
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Each batch of these wines released from the bodega is assessed for typicity by a tasting panel and also sent for laboratory analysis to provide evidence of the age of the wine (e.g. carbon-14 testing).
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Can only be Amontillado, Palo Cortado, Oloroso and PX
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Very good to outstanding quality
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Premium to super-premium pricing
84
Describe the terms 12 and 15-year old sherries
Categories of slightly lower average age
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Analysis and tasting must be done once a year.
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Can only be Amontillado, Palo Cortado, Oloroso and PX
85
What is the total vineyard-area of Sherry as of 2016?
6989 hA
86
Name the three categories that a wine company can register as
Bodegas de la Zona de Producción (Production bodega)
*
Bodegas de Crianza y Almacenado (Ageing and storage bodega)
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Bodegas de Crianza y Expedición (Ageing and shipping bodega)
87
Explain the term; Bodegas de la Zona de Producción
Grower (company or independent - more often than not, Cooperatives) that harvest, press and ferment basewine.
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Must be located in Zona de Producción
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Can create their own wine, but can't qualify as DO Jerez-Xerez-Sherry or DO Manzanilla - Sanlucar de Barrameda
88
Explain the term; Bodegas de Crianza y Almacenado
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Bodegas locally known as Almacenistas
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Bodegas that mature wine.
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Must be located in Zona de Crianza
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89
Explain the term Bodegas de Crianza y Expedición
Only if registered as Bodegas de Crianza y Expedición are you allowed to sell/ export DO-sherries.
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Must be located in the Zona de Crianza.
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Bodegas de Crianza y Expedición are also allowed to age wines. Wines may come directly from Bodegas de la Zona de Producción as young/ unmatured or from Bodegas de Crianza y Almacenado as matured wines.
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Wines from Almacenistas may be blended with the wine in stock from the Expedición to gain complexity and volume.
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Wines are traditionally sold and branded under the name of the Bodegas de Crianza y Expedición - some exceptions also bring in the names of the Almacenistas
90
What rule was changed in 1996?
Decline in sales of Sherry has hit Amlacenistas the hardest as the shippers will use their own stock, before buying from Almacenistas.
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In 1996, the Consejo Regulador lowered the minimum stockholding for companies to register as a shipper from 12,500 hL to 500 hL - This meant that the largest of Almacenistas could register as shippers and start selling wine under their own brand.
91
What is the Consejo Regulador and when was it formed?
Formed in 1933
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Maintaining vineyard-registers, set parameters for max. yield, min. alcohol of basewine, rotation of stock in the Bodegas and verifies the authenticity of age-dated sherries.
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Besides being an organ of rules, the Consejo Regulador also markets Sherry on a grand scale, e.g. International Sherry Week, Seminars and courses for wine professionals.
92
Describe the trend of Sherry sales from the 1970's till today
1970's - sales are peaking, and since then only been declining.
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Sweetened sherries has the largest sellings:
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Cream Sherry (Largest category by volume)
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- 12,5 million liters in 2006
- 7,4 million liters in 2016
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Medium Sherry
- 11,8 million liters in 2006
- 7,2 million liters in 2016
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Pale Cream
- 4,1 million liters in 2006
- 2,5 million liters in 2016 (97% shipped to the UK)
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Dry sherries on a second place:
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Fino
- 14 million liters in 2006
- 7,6 million liters in 2016
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Manzanilla (somewhat stable)
- 8,5 million liters in 2006
- 7,1 million liters in 2016
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Volumes of Palo Cortado, Pedro Ximénez, and age-indicated sherries are small but all of these now represent a profitable part of most shippers’ portfolios.
93
Describe the domestic / export market
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Spain is the largest consumer of Sherry
- 12 million liters in 2016
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Sales has been stable over the last 5 years.
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Most popular products are Manzanilla, followed by Fino.
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UK is largest export-market
- 9,9 million liters in 2016
Majority being sweet sherry
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Holland is second-largest in export
- 5,7 Million liters in 2016
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Germany
- 2,3 million liters in 2016
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USA
- 1,2 Million liters in 2016
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Each export-market has seen decline in sales throughout the last decade.
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94
What is the new trend from producers? Trying to bring the region back on the map.
Some winemakers have diversified into producing unfortified wines, often from Palomino or PX, in a range of styles: fresh and youthful; biologically aged; partially oxidative. It is hoped that this move will also attract new consumers.
