1
Q
When was Sherry first mentioned in history?
A
100BCh
2
Q
Where is Jerez located?
A
In Andalusia, south-west Spain
3
Q
Which group of people ruled this area when grapes were first grown and made into wine in this area?
A
The Phoenicians
4
Q
When did the Moors rule this area?
A
From the 8th till 13th century.
5
Q
What effect did Moorish rule have on wine consumption?
A
It was prohibited, but growing and production still took place.
6
Q
What happened when Jerez came under Christian rule in the 13th century?
A
Both domestic consumption and export grew rapidly. Sherry was getting shipped by Flemish, Irish and English traders.
7
Q
Which two major events happened around the year 1500?
A
Free trade agreements were set up with France and England.
Christopher Columbus sailed to the Americas from his base in the area and large volumes of Sherry were shipped overseas.
8
Q
Which two major events had a devastating impact on the Sherry industry?
A
Peninsular Wars in the early 1800s and phylloxera in the late 1800s
9
Q
When was the Consejo Regulador created?
A
1933, meaning it was Spain’s first regulatory wine council
10
Q
When did Sherry sales peak?
A
1970s, specifically 1979
11
Q
Which business played a key role in the production of cheap and lower quality wines?
A
Ruiz Mateos S.A, aka Rumasa
12
Q
What has the Consejo Regulador been working on since the 1980s and why?
A
A lot of production became surplus since the 1980s so the CR has been working to rebalance supply and demand and improve the quality of Sherry.
13
Q
At what latitude and altitude is Jerez located?
A
36 degrees north latitude (low) and 0 to 90 m altitude (low)
14
Q
Describe the climate in Jerez.
A
Hot Mediterranean with hot dry summers and mild, relatively rainy winters
15
Q
Which cool damp wind blows in from the Atlantic?
A
The poniente
16
Q
Which hot, dry wind blows in from Africa?
A
The levante
17
Q
What are to climatic risks in Jerez?
A
The levante can make grapes transpire too quickly, to the point where the grapes have so much sugar that it is difficult to ferment to dryness.
High sunlight hours (in other words, many cloudfree days) means that grapes can become sunburnt without sufficient shade.
18
Q
What is the Zona de Producción also called?
A
Marco de Jerez
19
Q
How large is the Zona de Producción?
A
7,000 hectares
20
Q
Which two DOs are allowed to use grapes from the Zona de Producción?
A
DO Jerez-Xérèz-Sherry
DO Manzanilla - Sanlúcar de Barrameda
21
Q
What is an exception to the rule in terms of where grapes can be grown?
A
PX can be grown around Montilla which is outside the Zona de Producción but can still be labelled as DO Jerez-Xérèz-Sherry
22
Q
What is a pago?
A
A smaller delimited area within the DO
23
Q
Since when can a pago be named on the label?
A
2021
24
Q
What is the key soil in Jerez?
A
Albariza
25
Albariza is a mixture of which three types of soil?
Limestone, silica and clay
26
What happens to albariza soil when it dries?
It forms a crust, keeping the moisture in.
27
Explain why albariza soil acts like a sponge.
The remnants of shells create a porous structure, which can absorb moisture like a sponge and release it throughout the growing season.
28
What is the planting density in Jerez? Is this high or low?
3,5000 to 4,000 vines per hectare, which is higher than other hot, dry regions in Spain
29
As an example, what are average yield in La Mancha?
1,000 to 2,000 vines per hectare (unirrigated bush vines)
30
What is another reason that yields in Jerez can be higher than in La Mancha?
Because grapes for Sherry don't need high flavour concentration.
31
Which are the two other soil types in Jerez?
Barros and arenas
32
Which has a bigger clay content and which has a bigger sand content, barros or arenas?
Barros has more clay and arenas has more sand
33
What are the three main grape varieties for Sherry?
Palomino, Moscatel and Pedro Ximénez
34
Two other names for Palomino?
Palomino Fino and Listán
35
Two other names for Moscatel?
Muscat of Alexandria, Moscatel de Chipiona (coastal town)
36
What is a disadvantage of Palomino?
It loses acidity quickly when it's near maturity.
37
When does Palomino ripen?
Mid to late
38
Around which town is Moscatel mainly grown?
Chipiona
39
What is the main soil type around Chipiona?
Arenas (sandy)
40
When does Moscatel ripen?
Late
41
What are two aroma hallmarks of Moscatel?
Orange blossom and grape
42
What style of Sherry is made from Moscatel?
Sweet
43
What style of Sherry is PX used for?
Sweet.
44
What does PX add to other styles of Sherry?
It can be added as a sweetening agent.
45
Describe the size and skin of PX.
Think skin and small size.
46
How are sugar levels in PX grapes further concentrated?
Sun-drying bunches
47
Is PX neutral or aromatic?
Neutral
48
Where do the flavours of PX come from?
The drying and maturation processes.
49
Outside of the Sherry DO, where can PX also be grown?
The Montillla district in the province of Córdoba.
50
Aaprt from the main three, can other varieties be grown for Sherry?
Yes, six other varieties are approved.
51
What is the principal vine training system?
Head trained and replacement cane pruned.
52
What does para e vulgar mean?
Head trained and replacement cane pruned.
53
Why are an increasing number of vineyards now single or double cane trained and spur pruned?
Easier mechanisation
54
What is the vine training system for Sherry vineyards? Why?
VSP. For a well aerated canopy and some shading of the grapes.
55
What are the maximum yields?
80 hL/ha
56
What yields are usually reached?
60-70 hL/ha
57
What is aserpia?
The process of digging troughs to slow water run off.
58
Is aserpia done manually or mechanically?
Mechanically
59
The most widely used rootstocks are all hybrids of which two species?
V. vinifera and V. berlandieri.
60
Which is the most succesful rootstock in the area?
13-5 EVEX
61
What are three benefits of rootstock 13-5 EVEX?
1. Tolerant of limestone soils (preventing chlorosis)
2. Drought tolerant
3. Allows the vine to achieve high yields
62
Which fungal disease is a threat in the area?
Powdery mildew (remember it thrives in 25 degrees and shady, dry conditions)
63
What is a key pest in the area and how is it managed?
European grapevine moth (remember it can create wounds in parts of the vine at multiple points during the growing season, making it vulnerable to attack from other bacteria and fungi including botrytis).
Managed with pheromone traps.
64
Which week/month does harvest normally begin?
First week of August (this is early)
65
Why does harvest begin as early as possible? To avoid what hazard?
To avoid the irks of late autumn rain.
66
At what potential alcohol level are grapes normally picked?
12%
67
At what potenatial alcohol level are grapes normally picked?
5 g/L and 3.3 to 3.5 pH
68
When would Palomino be acidified?
If total acidity falls much below 5 g/L , because it loses acidity quickly in the final stages of ripening.
69
What is primera yema?
The lightest pressing.
70
Why is skin contact not desired for biologically aged wine?
Because phenolic compounds can restrict the growth of flor yeast.
71
What are segunda yema?
Second pressings
72
From which pressings are biologically aged wines made?
The free run juice and the lightest pressings.
73
From which pressings are Oloroso wines made?
Segunda yema (later press fractions that use more pressure)
74
What are the final press fractions called?
Prensas
75
What are prensas used for?
To prepare new casks by fermenting the prensas in them. The wine that comes out can then be distilled into a grape spirit.
76
What is the maximum permitted juice yield?
70L/100kg of grapes
77
Albariza soil is dusty so it's important to clarify the must. Which three methods are most commonly used?
Sedimentation, centrifugation and flotation.
78
True or false: it's common for juice from differnet vineyards sites to be fermented seperately.
True, to create blending options
79
What is the common fermentation temperature?
22-26 (warm)
80
Most common fermentation vessel?
Stainless steel
81
Why does it take a couple of weeks to ferment the last of the sugar?
Because the yeast struggle in higher alcohol must
82
Why is there no malolactic conversion? Two reasons.
The hot climate results in low acid.
Palomino has naturally low levels of malic acid.
83
What is the difference between base wines that are destined for biological ageing and oxidative ageing?
Those destined for biological ageing are lighter bodied and less intensely flavoured, and those destined for oxidative ageing are fuller bodied and more intense in flavour.
84
What is the optimum alcohol level for flor yeast to grow?
15-15.5 % abv
85
Wines for biological ageing are fortified to ... and wines for oxidative ageing are fortified to ... after the first classification.
15-15.5% abv and 17% abv
86
At what abv are flor yeast unable to survive?
17% abv
87
What is used to fortify the base wine?
A 95% abv grape spirit
88
Explain what sobretablas are.
Base wines from the current vintage that have just been fortified and are not in their solera system yet. Can be stored in stainless steel or old oak.
89
The second classification is carried out after the wines have spent a few months in the sobretabla. How will wines that have developed a full layer of flor be classified at this stage?
Fino or Manzanilla
90
Wines that are slightly less delicate after a few months in the sobretabla will be classified as what?
Palo Cortado
91
How does wine end up in an Amontillado system?
They are first marked as fino or manzanilla and then go into an Amontillado system after a longer period of biological ageing.
92
How do most sweet Sherries get sweet?
They are naturally sweet because the grapes are left out to dry to concentrate their sugars.
93
At what abv does fermentation for naturally sweet Sherries stop?
4-6% abv
94
Which action is taken in the winery once sweet Sherries naturally stop fermenting?
They get fortified to 15-16% abv
95
How do the sugars and flavours concentrate even further in the solera systems of naturally sweet Sherries?
They are matured oxidatively in their own solera systems --> gradual evaporation causes further concentration
96
How are sweetened Sherries made?
Palomino is fermented dry and fortified and is then sweetened with something like a PX.
97
How are sweetened Sherries aged?
Can be biological, oxidative, or a combination of both.
98
At what point are inexpensive wines usually sweetened?
Young wines are sweetened just before bottling.
99
At what point are mid-priced and expensive Sherries more likely to be sweetened?
They are likely to be sweetened and then further matured in their own solera system.
100
Give an example of a sweet sherry that is matured in a solera system for 15 years after dry and sweet Sherries are blended together.
Gonzalez Byass Matusalem VORS Cream Sherry (at this point both components have already been matured for 15 years each)
101
Which three municipalities together form the Zona de Crianza?
Jerez de la Frontera
Sanlúcar de Barrameda
El Puerto de Santa María
102
Where do wines labelled DO Manzanilla - Sanlúcar de Barrameda have to be matured?
In the municipality of Sanlúcar de Barrameda
103
What is the most common maturation vessel for Sherry?
600L wooden butts
104
How far up are the butts typically filled?
500L
105
How do traditional bodegas stay cool?
Tall buildings with high ceilings (heat rises)
High windows oriented to let cool damp Atlantic air in
Thin blinds to diffuse sunlight and keep bugs out
Floors made of earth that are kept wet to decrease temperature and increase humidity
106
What is the criadera with the oldest wine called?
The solera
107
What is the criadera with the next oldest wine called?
The first criadera
108
What is one key rule of fractional blending?
No more than 40% of the wine from one solera system can be removed for blending and bottling each year.
109
Any wine that is released and bottled for sale must be at least how old?
2 years
110
Give an example of a time where a wine that has spent years in one solera system can be fed into a different solera system for further maturation?
A wine that is going to be an Amontillado might spend five years in a Fino system and then 8 years in an Amontillado system.
111
What defines biological ageing?
The ageing of wine under a layer of flor.
112
Why is it important not to add SO2 during fermentation?
Because this would inhibit the flor yeast.
113
What are the ideal temperature and humidity levels for maturation bodegas?
16-20 degrees, humidity above 65%
114
How does flor influence the colour of wine?
It protects the wine from oxygen and therefor from oxidation so the wine stays pale lemon in colour.
115
When flor yeasts consume alcohol in the wine, what do they release?
Acetaldehyde
116
What aromas does acetaldehyde give?
Apple, apple skin, bruised apple, hay chamomile, sometimes a slightly bitter taste.
117
Which other component in the wine do flor yeasts consume, apart from alcohol?
Glycerol
118
Flor also lowers levels of .... ? (not glycerol)
Acetic acid (vinegar smell)
119
How do different types of yeast have an influence on the amount of alcohol consumed and the amount of acetaldehyde produced?
There are four different strains of Saccharomyces cerevisiae in the region but the proportion of each differs per area, per bodega, and even over different stages of a solera system.
120
How do autolytic flavours appear in Sherry?
Over time, flor yeast cells reproduce and die and fall to the bottom of the butt where autolysis takes place.
121
What does autolysis add to the wine?
Savoury, nutty flavours and increased texture.
122
Which other aromas arise during the maturation process?
Green apple, bread and cheese.
123
Young sobretablas are rich in which three nutrients that the flor yeast consume?
Alcohol, acetic acid and glycerol.
124
Explain why alcohol levels increase during oxidative ageing but decrease during biological ageing.
During biological ageing, yeast consume alcohol so it decreases. During oxidative ageing, water evaporates more quickly than alcohol so the alcohol becomes more concentrated.
125
In percentages, how much wine is estimated to be lost from barrels during oxidative ageing each year?
3-5%
126
Why is filtration particularly important for biologically aged Sherries?
To remove flor yeasts, to avoid them starting back up again when the bottle is opened and wine gets in.
127
What is the maximum sugar level for dry Sherries?
4g/L or 9g/L if the wine is more than 12 years old
128
What is the difference between maturing wine in Sanlúcar de Barrameda and Jerez de la Frontera?
Sanlúcar de Barrameda is closer to the Atlantic so it has a more maritime climate with milder summers and winters and higher humidity. More humidity is better for flor --> thicker, more consistent layer.
129
Why do Manzanilla wines not have higher levels of acetaldehyde than Fino?
Different flor strains.
130
Why do Manzanillas often taste lighter and fresher than Finos?
More protection from oxygen and lower levels of acetaldehyde.
131
Why do Manzanilla systems need more frequent replenishing than Fino systems?
They have a thicked layer of flor so they need to be replenished with nutrients from young wine more often.
132
How come Amontillados can have such different flavour profiles?
Because regulations don't stipulate how long the wine must spend in oxidative or biological ageing systems.
133
What are the age regulations for Fino Viejo and Manzanilla Pasada?
Minimum age of 7 years.
134
Amontillado always has an alcohol level of at least how much?
16%
135
What is the sweetness level of Amontillado?
Always completely dry
136
What are the hallmarks of a Palo Cortado Sherry?
They start of as a Fino but haven't developed enough flor at the second classification. They are dry, less than 5 g/L res sugar, and alcohol is between 17 and 22% abv. There are no further rules on winemaking and maturation.
137
Where do Oloroso wines get their aromas, flavours and concentration from?
Oxidative ageing
138
What is the definition of an en rama Sherry?
Can be filtered, but not clarified, fined or cols stabilised. Can be from any of the dry styles but usually Fino. It is the best representation of wine straight from the barrel. Usually tastemore intense and complex.
139
What is the minimum residual sugar level for PX Sherry?
212 g/L
140
What is a common sugar level for PX Sherry?
450-500 g/L
141
What is the minimum residual sugar level for Moscatel Sherry?
160 g/L,
142
What is a common sugar level for Moscatel Sherry?
325 - 375 g/L
143
What is the difference between Pale Cream, Medium and Cream Sherries?
In practice, Pale Cream is made from biologically aged wines, Medium is a blend of oxidative and biological wines, and Cream is almost always made from Oloroso.
144
What are the common sweetening agents for Medium and Cream Sherries?
PX and RCGM, or a combination of both
145
What is the required sugar level for Medium Sherries?
4-115 g/L
146
What is the required sugar level for Cream Sherries?
115-140 g/L
147
What is the age indication of a VOS?
20 years
148
What is the age indication of a VORS?
30 years
149
Name three shipping companies in the Sherry industry.
Gonzalez Byass, Barbadillo, Estevez Group
150
What are the three different categories of companies involved in Sherry production?
1. Bodegas de la Zona de Producción (production)
2. Bodegas de Crianza y Almacenado (ageing and storage)
3. Bodegas de Crianza y Expedición (ageing and shipping)
151
What happens in a Bodegas de la Zona de Producción?
Pressing the grapes and fermenting the must into base wine. Fortification can also happen here.
152
Can production bodegas sell their own wine?
Yes
153
Can wines be aged anywhere in the production zone and still qualify for DO status?
Yes
154
What are Bodegas de Crianza y Almacenado also called?
Almacenistas
155
What happens in a Bodegas de Crianza y Almacenado?
Maturation of wines and fortification if the style requires it.
156
Which type of bodega is the only one allowed to sell bottled wines from DO Jerez-Xérèz-Sherry and Do Manzanilla - Sanlúcar de Barrameda?
Bodegas de Crianza y Expedición
157
What are Bodegas de Crianza y Expedición also called?
Shippers
158
Which Sherry style is most consumed in the domestic market?
Manzanilla
159
What are the three largest export markets for Sherry?
UK, Netherlands, Germany
160
160
What stipulation must be met for unfortified wines to be labelled as one of the two DOs?
Base wines must naturally reach 15%.
