SHERRY

Question 1

What is the early history of Sherry? (ie. pre-1900s) 7 facts.

Answer 1

1500-300BC: Winemaking dates back to Phenician rule
700-1299: Moorish rule, banned consumption but production continued
1300:
* Christian rule began and allowed domestic consumption
* English, Irish and Flemish exports began
* Free trade agreeements with France & England established
* Columbus discovered America, and exports there began
Following Centuries: Peninsular wars & Phyolloxera devastated industry

Question 2

What was the middle History of Sherry? (1800-1980) 6 facts.

Answer 2

1800 & 1900s: Sherry extremely popular, some rip-offs were being created

1933: Consejo Regulador established in response

1939: World War II: Sales fell

1950-1983: Rumasa scandal

1979: Peak sales at 150 million L, leading to production increase

1980-onwards: Demand declined leading to oversupply

Question 3

What is the recent history Jerez, ie. Rumasa? 5 facts.

Answer 3

Rumasa, aka Ruiz Mateos S.A.

1950: Started as an almacenista, eventually an exporter

late 1970s: Supplied Harveys of Bristol with wine, making a lot of money.

Began buying up bodegas, hotels, banks etc., and drove down prices with consolidation.

1983: Gov nationalized company due to owed taxes; bodegas were sold and unrest ensued with unemployment/business turnover

Consejo continues to try and regain balance

Question 4

Describe the location for Sherry and how is it broken down (3 ways)?

Answer 4

Zona de Producción aka Marco de Jerez, a delimited area of 7,000ha

“Pagos” are smaller delimited areas said to have dif characteristics

Contains the “sherry triangle” aka the cities of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María

Question 5

Describe the climate, weather, and topography for Sherry.

Answer 5

• Hot Mediterranean climate
• Dry summers, mild rainy winters
• Poniente (Cool/damp, Atlantic) & Levante (Hot/dry, N. Africa) wind influence
• Low latitude @ 36 degrees
• Low altitude @ 0-90m
• 10-15% gentle slopes

Question 6

What are the 3 soil types for Sherry and what are their characteristics?

Answer 6

1. Albariza: the predominant soil type; a blend of Limestone, silica and clay.

• Clay retains some moisture when it rains
• When it dries, it forms a crust, preventing evaporation
• Light colour reflects light and aids ripening
• Moisture retentive qualities allows for high yields

2. Barros - more clay content
3. Arenas - more sand content

Question 7

What are the 3 main grape varieties used in Sherry?

Answer 7

1. Palomino (Fino)
2. Moscatel aka Muscat of Alexandria
3. Pedro Ximénez

Question 8

What are the characteristics of the most common grape variety for Sherry? (6 points)

Answer 8

1. Mid to Late Ripening
2. High yielding
3. Suited to dry, sunny weather
4. Neutral character
5. Loses acidity quickly at maturity
6. Accounts of 97% of plantings

Question 9

What are the characteristics of Moscatel (3) and where is it mainly grown?

Answer 9

aka Muscat of Alexandria

Mainly grown around coastal town of Chipiona on Arenas soils

1. Late ripening
2. Heat & drought resistant
   Aromatic
3. Mainly used for “Moscatel” Sherry

Question 10

What are the characteristics of PX (3), where is it grown and how much is grown in the delimited area?

Answer 10

1. Small, thin-skinned
2. Accummulates high sugar
3. Neutral character, but achieves flavour via drying/maceration

1% of plantings in delimited area, but it can also be grown outside in Montilla and shipped to the Zona as grapes/raisins or young wines.

Question 11

Describe the Training and Trellising system and spacing commonly used for Sherry and the purpose it serves.

Answer 11

• “Vara y Pulgar” - aka replacement cane; increasingly replaced by single- or double cordon w/spur pruning (to allow for mechanization)
• VSP, with shading to prevent sunburn, and airflow to prevent disease. (Suited to mechanization)
• Spacing: Tight within-row at 1m (for high yields); between row just wide enough for tractor (mechanization)

Question 12

What are the max. and average yields for Sherry?

Answer 12

80hL/ha max. (rare to reach);

60-70hL/ha average

Question 13

What is used for irrigation in Sherry?

Answer 13

Irrigation is not permitted, but Aserpia - troughs gullies down each row - are used to catch winter rain, allowing it to permeate the soil

Question 14

What rootstocks are used for Sherry and what are their characteristics (4)?

Answer 14

Vinifera and V. Berlandieri hybrids that are limestone and drought tolerant; Chlorosis deterrent; and high-yielding.

Question 15

What hazards exist in growing for Sherry, and what is the degree, and the treatment?

Answer 15

1. Sunburn - canopy mgmt
2. Mildew in Spring with warm humidity after rains - canopy mgmt and fungicides
3. Euro Grapevine Moth - pheromone traps

• Overall relatively low disease pressure due to dryness

Question 16

When is harvest for Sherry timed, what is the criteria and the method?

Answer 16

Early August to mid September, from inland to coast, to avoid rain/rot (flor sensitive) ; PX & Moscatel slightly later

Picking on 12% potential alc, TA of 5g/L and pH of 3.3-3.5

60% by machine

Question 17

Describe the winemaking process for Sherry up until the maturation/Solera phase (9 steps).

Answer 17

1. Grapes are pressed immediately to avoid skin contact
2. Free run & lightest pressings, the Primera Yema, are separated for biological wines (some Oloroso)
3. Juice is clarified via cold settling, centrifugation or flotation
4. Wine is fermented using cultured yeasts at 22-26 degrees for reliability/neutrality in Stainless (sometimes barrel) for approx. 3 weeks
5. Wine is chilled or SO2 is added to prevent MLF, maintaining acidity/avoiding butter
6. First Classification occurs: wines are tasted/analyzed to designate for biological (lighter, delicate) vs oxidative ageing (fuller, intense -Oloroso)
7. Wines are fortified to 15-15.5% (biological) or 17% (oxidative) using 95% neutral grape spirit
8. Wines are stored in the Sobretablas in tank or barrel for several months
9. Second Classification occurs: biological wines are tasted/analyzed and inspected for freshness/flor and are marked as potential for Fino/Manzanilla (lightest), Amontillado (more intense) or Palo Cortado (most intense) (the former two still enter the Solera as Finos to start with)

Question 18

What are the maturation location regulations for Sherry?

Answer 18

Previously, maturation of wines labelled DO Jerez-Xérès-Sherry had to take place in the “Zona de Crianza”: in either Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Now, they
can be aged anywhere in the Production Zone. (BUT The maturation process for DO Manzanilla – Sanlúcar de Barrameda must take place in the municipality of Sanlúcar de Barrameda.)

Question 19

What is the common vessel and locations for the maturation Sherry? (3 points)

Answer 19

600L old American oak “Butts” (historical/cheaper)

In “Bodegas” with thick walls, high ceilings, earth floors, small windows with thin blinds, no AC.

Previously, maturation of wines labelled DO Jerez-Xérès-Sherry had to be in the “Zona de Crianza”: Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Now, they can be aged anywhere in the Production Zone. (BUT The maturation process for DO Manzanilla – Sanlúcar de Barrameda must take place in the municipality of Sanlúcar de Barrameda.)

Question 20

What is a Solera System, what is its purpose, and what is it made up of?

Answer 20

A method of fractional blending that maintains consistency and quality.

Young wines added provide “nutrients” (alc, glycerol, acetic acid) for the flor to consume and for biological ageing to continue.

It is made up of Criadera, or sections of barrels, each stacked in the same area.
ex.
The Solera - oldest wine
1st Criadera - next oldest
2nd Criadera - younger than 1st
3rd Criadera - younger than 2nd

Question 21

What is the simplified Solera process vs. the realistic process?

Answer 21

1. Max 40% of the wine is taken from each barrel in the Solera (oldest) Criadera
2. Same proportion taken from the 1st Criadera barrels (2nd oldest), is blended then used to top up the Solera Criadera barrels
3. Process is repeated until the youngest Criadera is topped up from the Sobretablas.

In reality, wines can be removed early for blending purposes, and/or they could blend wines from different systems.

Question 22

What are the 2 rules of the Solera system?

Answer 22

1. Max. 40% of a wine in a system can be removed for blending or bottling each year.
2. All wine bottled and sold must be min. 2 years old.

Question 23

What 5 conditions are required for Flor to survive?

Answer 23

1. 4 Strains of Saccharomyces cerevisiae, found on grape skins in Jerez and in bodegas
2. Max. 15.5% alcohol
3. Oxygen, ie. ullage with butts at 85-90% full
4. Storage temp of 16-20C
5. Humidity > 65%

Question 24

What are the 5 effects of Flor?

Answer 24

1. Retains pale yellow colour by protecting from oxygen
2. Consumes alcohol and releases acetyldehyde and its characteristics
3. Consumers glycerol, lowering body/increasing dryness
4. Reduces acetic acid (volatile)
5. Dead yeast cells at bottom of barrel cause autolysis (notes and texture)

Question 25

What is different in the Solera system process for Fino and Manzanilla wines?

Answer 25

Given that Manzanilla solera systems have thicker levels of flor than Fino solera systems, they need replenishing with young wines more frequently to support this growth. Hence, small volumes of wine will be released and bottled several times throughout the year to ensure that the flor is constantly maintained. (Manzanilla has lower acetyldehyde vs. Fino just owing to the yeast strains)

Question 26

What are 7 Effects of Oxidative Ageing?

Answer 26

1. Colour changes 2. Alcohol Increases (water evaporates quicker) 3. Aroma, Flavour, acid and other compounds concentrate 4. Glycerol and body rises 5. Aroma and Flavours evolve from primary to tertiary/oxidative 6. Acetyldehyde decreases 7. Acetic acid and ethyl acetate (volatile acidity) increase slightly

Question 27

Describe the finishing & packaging stage for Sherry. (4 points)

Answer 27

- Tartrate stabilization typical via contact process - Fining & filtered common, especially if biologically aged (flor removal) - Corks, cork stoppers, or screw cap used - Must be packaged/sealed in one of 3 municipalities

Question 28

Describe the style of Fino or Manzanilla Sherry (9 points)

Answer 28

- Dry, <5g/L - Biologically aged - Pale lemon - Light to Med Bodied - Low Acid - Low Alcohol (15-15.5%) - Good to Outstanding - Inexpensive to Super Premium - Aromas of Acetaldehyde, bread dough, almonds

Question 29

Explain the difference between Fino and Manzanilla sherries.

Answer 29

Manzanilla Sherry must be matured in Sanlúcar de Barrameda to qualify as DO Manzanilla – Sanlúcar de Barrameda. This area is nearer to the coast, has fewer temp extremes and higher humidity, causing thicker flor. That said, the yeast strain is slightly different and produces less acetyldehyde. This plus the oxygen protection producers a lighter/fresher character. More frequent Manzanilla releases are common as the thicker flor requires nutrients more often.

Question 30

What are two special labelling terms used for Fino and Manzanilla?

Answer 30

Fino Viejo or Manzanilla Pasada describe wines made with biological ageing with a minimum average age of 7 years. The flor may be left to die naturally by not refreshing the barrels with new wine for around a year. The wines may then enter a solera system for Fino Viejo or Manzanilla Pasada - ?

Question 31

What is the process of making an Amontillado and what style is it (5 points)?

Answer 31

- Starts in the Fino system, are later fortified to 17% (killing flor), then are matured oxidatively - Dry, <5g/L - Must have biological and oxidative ageing attributes - Inexpensive versions use young fino and undergo a short ageing period; expensive versions are longer maturing and more complex - Good to outstanding - Mid to Super Premium

Question 32

What is the process of making a Palo Cortado Sherry, what style is it (6 points) and how does it compare to an Amontillado?

Answer 32

- Marked for more intensity/body at 2nd classification; enter the Fino system, and are later fortified to 17% (killing flor), then are matured oxidatively. They receive less time biologically ageing than an Amontillado. - Biological and oxidative attributes, with aromas similar to an Amontillado, but a palate more similar to an Oloroso - More glycerol, and less acetyldehyde vs Amontillado - Dry, <5g/L - Alcohol of 17-22% - Mostly Premium, some Mid - Very Good to Outstanding

Question 33

Describe the styles of Oloroso Sherry and how its made.

Answer 33

Fortified to 17% after fermentation/first classification and is oxidatively aged. (If a producer mainly makes Oloroso they may use all or some of the Primera Yera for this wine) - Brown Colour - Dried Fruit, raisin, prune, caramel, walnut - Short maturation = Inexpensive and acceptable/good - Long maturation - Premium and Very Good/OS

Question 34

What is an optional labelling term for dry Sherry?

Answer 34

"En Rama" , applies to dry sherries that have not undergone clarification, fining or cold stabilization (filtering is permitted/optional). More intense/complex and more premium. ie. Fino en Rama (most common)

Question 35

How are naturally sweet sherries made and used?

Answer 35

Grapes (commonly PX & Moscatel are dried and concentrated in the sun for 2-3 weeks Fermentation stops at 4-6% (naturally due to high sugar) and wine is fortified to 15-16% Matured oxidatively, often in a dedicated solera, further concentrating Used as their own sweet style of wines, or as a blending component

Question 36

Describe the style of PX Sherry as well as the required and average sweetness levels

Answer 36

- Full-bodied, syrupy - Low acid - Pronounced aromas of raisins, molasses, licquorice - Inexpensive to Premium - Good to Outstanding Min. 212g/L ; Typ 450-550g/L

Question 37

Describe the style of Moscatel Sherry as well as the required and average sweetness levels

Answer 37

- Protected, non-oxidative style or - Barrel aged at length - Aromatic - Inexpensive to Premium - Good to Outstanding Min. 160g/L; Typ 325-375g/L (Sweet)

Question 38

How are sweetened styles of Sherry made and what calibre are they?

Answer 38

Fortified, aged, dry fermented Palomino has a sweetening component (ie. RCGM or PX) added. Inexpensive examples might be young wines sweetened just before bottling. Mid or Premium wines may be sweetened then matured further in a dedicated solera.

Question 39

What is Pale Cream Sherry and what is the style?

Answer 39

It is a short-matured biologically aged wine prior to sweetening, often with RCGM. It has a light flor character and is medium sweet to sweet; inexpensive and generally acceptable to good.

Question 40

What is Medium and Cream Sherry and what are their styles?

Answer 40

A Sherry, that can be either biological or oxidative, that is sweetened typically with PX Medium Sherry is Off-Dry to Sweet, but less than 115g/L Cream Sherry is Sweet with > 115g/L Both wines are inexpensive to premium and acceptable to outstanding depending on whether they're using younger wines or oldered, matured Amontillado, Oloroso or PX wines.

Question 41

What are the age indication options for Sherry, what is the style and what are the requirements?

Answer 41

1. VOS = Vinum Optimum Sigmatum = Very Old Sherry --> Avg age of 20+ years VORS = Vinum Optimum Rare Signatum = Very Old Rare Sherry --> Avg age of 30+ years - For the above, each small production batch is assessed by a panel for typicity and lab tested for age - Small amt of PX may be blended in to offset astringency - Very Good to OS, Premium to Super 2. 12- & 15-yr-old Sherry Undergo tasting panel and lab test also, but they are annual and not by batch.

Question 42

What is the average holding size and what type of businesses own plantings within Sherry?

Answer 42

<3ha avg size of holding (small) Owned by Co-op members 47%, Shippers 31%, Independent Growers 22%

Question 43

What are the 3 company registration types for Sherry and what are their roles and regulations?

Answer 43

(Multiple registrations are possible.) 1) Bodegas de la Zona de Producción: press grapes and ferment into base wine, which can be sold on. Cannot qualify for DO-JXS or DO-MSDB if independent. But often have another registration. 2) Bodegas de Crianza y Almacenado (aka Almacenista): mature wines and sell to 3) (requirement) Almacenista name can be included on the label however. 3) Bodegas de Crianza y Expedición: only companies permitted to sell or export DO-JXS or DO-MSDB. Can also mature wines; or may source some or all from an almacenista. Min stock required is 500L.

Question 44

What is the role of the Consejo Regulador for Sherry? 6 points.

Answer 44

- Maintains vineyard registers - Sets max. yields - Sets min. alc. for base wine - Oversees stock rotation at bodegas - Promotional body (ie. Int Sherry Week) - Protects Sherry term (ie. 1990 campaign)

Question 45

What are recent vs peak Sherry sales, as well as sales current trends (4 points)?

Answer 45

Peaked in 1970s at 150 million L - 46 million in 2009 - 31 million in 2019 Sweetened styles and Fino have declined dramatically. Manzanilla has declined, but not as much. Palo Cortado, PX and age indicated styles are small volume but have become most profitable for shippers. Premium sherries are increasing in some markets, ie. UK, due to niche hospitality sales. Winemakers diversifying in unfortified styles using Palomino or PX (biological/fresh/young or partially oxidative)

Question 46

What are the export and domestic sales for Sherry?

Answer 46

Domestic market is largest @ 38% share of sales or 11.5 million in 2019 (Manzanilla/Fino most popular) UK largest export @ 8.2 million, mostly sweet Netherlands @ 4.7 million Germany @ 1.7 million USA @ 1 million (all declining)