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Sherry Vinification Flashcards

(63 cards)

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1
Q

What is Primera Yema?

A

First press, with very light pressure

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2
Q

What type of Sherry is the Primera yema preferably used for?

A

Fino, Manzanilla, Amontillado

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3
Q

What is Segundo Pie?

A

second press, obtained with higher pressure pressing

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4
Q

What type of Sherry is sugundo pie used for?

A

Due to more structure and solid parts of grapes, it is used to produce Oloroso wines

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5
Q

What is the maximum yield of grapes for Sherry must?

A

Maximum 70 l/100kg of juice from grapes for DO must

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6
Q

What is prensas and what is it used for?

A

Third press, used for distillation

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7
Q

What is the 4th press used for?

A

Vinegar

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8
Q

What is desfangado?

A

Settling process where solid particles in the must are removed

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9
Q

What is pie de Cuba?

A

Already fermenting must will is added to juice in fermentation tanks. Takes up 2-10% of total volume of new musts

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10
Q

When does the initial classification take place?

A

After the fermentation completes

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11
Q

What is encabezado?

A

Fortification

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12
Q

What is mitad y mitad?

A

Half wine half alcohol used to fortify the wine

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13
Q

Do distilled wines have to come from Jerez too for mitad y mitad?

A

No

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14
Q

What are the two main groups of classification?

A

Finos and Manzanillas, or Olorosos

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15
Q

Finos and Manzanillas are fortified to what abv?

A

Total abv of 15%

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16
Q

Olorosos are fortified to what total abv?

A

Min 17% abv

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17
Q

Why are Olorosos fortified to at least 17% abv?

A

Flor cannot survive, and oxidative aging will occur

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18
Q

What is the alcohol tolerance of yeast?

A

Around 16%

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19
Q

What is Sobretablas?

A

The intermediate period between fortifying the sherry to 15% and the beginning of aging

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20
Q

What is the Baumé for PX grapes?

A

16°

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21
Q

What is the sugar content of PX must after drying?

A

450-500 g/l sugar content

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22
Q

What is the most commonly used barrel for Sherry?

A

600 liter American oak - or bota bodeguera

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23
Q

What is the purpose of the large empty space in a vaulted ceiling in a bodega?

A

The large empty space acts as an insulating chamber, regulating temperature and humidity

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24
Q

What is albero?

A

A porous material which covers the floors and increases and maintains cool conditions, since once saturated it gives up water

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25
What is aspillado?
Doing inventory to check the amount of wine inside the sherry casks
26
What is saca?
Extracting Sherry from the Solera for final bottling
27
What are criaderas or escalas?
Levels of the soleraje, or complete solar system
28
What is the escala containing the most aged wine called?
The level that contains the most aged wine and is placed on the floor is called the solera
29
What is rocío?
The task of replenishing the voids in the barrels with wine from the above escala
30
The void left in the last (or youngest criadera) will be replenished with what?
Freshly produced base wine from the recent vintage
31
What are cabezuelas?
Fine deposits that accumulate at the bottom of the barrel over the years in biologically aged wine
32
What is the result of the solera and criaderas system?
Wines of an overall age
33
Why is it difficult to produce a biologically aged vintage sherry?
Vintage casks must be kept completely sealed under the supervision of the Consejo Regulador, limiting circulation and the possibility of flor to survive
34
What is the average age of VOS?
20 years
35
What is the average age of VORS?
30 years
36
What is Añada sherry?
Single vintage
37
What are certified years of sherry you'll see on labels?
12 years and 15 years
38
What does flor do?
Protects wine from oxidation, consumes alcohol, metabolizes glycerin or volatile acidity
39
What are the avg temperatures and humidity levels for the development and survival of flor?
20°/68° and >65% humidity
40
T/F must obtained from muscatel or PX undergoes only partial fermentation?
T. The new, partially fermented wine is added to the youngest criadera
41
What is a cabecos?
Blend or blended sherry (vinos generoses de licor)
42
How are blended sherries made?
Blending dry wine as a base with a certain amount of Pedro ximénez or moscatel or concentrated must
43
Wines produced from these blends are sweet wines with what sugar content?
Greater than 5 g/l
44
What are medium sherries?
Blends from base wines of amontillado's or olorosos
45
What is the typical sugar range for medium sherries?
5-115 g/l
46
What are cream sherries?
Blends from base wines of Oloroso
47
What is the typical sugar range for Cream sherry?
115-140 g/l
48
What does VOS stand for?
Vinum Optimum Signatum
49
What does VORS stand for?
Vinum Optimum Rare Signatum
50
What styles of Sherry are eligible for VOS/VORS?
Amontillado, Palo Cortado, Oloroso, PX
51
What are En Rama sherries?
Sherries only lightly filtered to remove solids or remains of flor
52
What are the characters of En Rama sherry?
Greater intensity and color, less clarity in glass, earlier evolution in the bottle
53
What are vinos generosos?
Dry sherries, made almost exclusively with the palomino variety
54
What styles of Sherry are vinos generosos?
Fino, manzanilla, amontillado, oloroso, palo cortado
55
What are dulces naturales?
Naturally sweet sherries
56
What styles of sherry are dulces naturales?
Moscatel, PX
57
What are generous de licor?
Blended Sherries
58
When is it recommended to consume most sherries?
In the year after bottling
59
How long can you keep Biological sherries?
Closed: 2 years, Open: 2 weeks
60
How long can you keep oxidative sherries?
Closed: 3 years, Open: 3 months
61
How long can you keep Sweet Sherries?
Closed: Indefinitely, Open: 12 months
62
How long can you keep Blended Sherries?
Closed: 3 years, Open: 10 months
63
How long can you keep VOS/VORS/Añada sherries?
Closed: 3 years, Open: 3 months

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