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Sherry Flashcards

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1
Q

Name the rivers that run through the Sherry region?

A

Guadalquivir River to the north, and the Guadalete river through the middle of the region to the Bay of Cádiz just south of Jerez de la Frontera

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2
Q

How many towns are in Jerez-Xérès-Sherry DO and the three most popular?

A

10 towns
Jerez de la Frontera (east inland), El Puerto de Santa María coastal south), Sanlúcar de Barrameda (coastal north)

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3
Q

What other name was “Sherry” called in 711CE?

A

Sack

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4
Q

Name three important pagos in Jerez de la Frontera?

A

Macharnudo, Añina, and Carrascal

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5
Q

Who started winemaking in Sherry and around what timeline?

A

The Phoenicians started growing vines around Jerez toward the end of the second millennium BCE (1100BCE)

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6
Q

When was Jerez-Xérès-Sherry DO established and what followed after?

A

1933, followed in 1935 by the Consejo Regulador, one of the first organizations of its type in Spain.

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7
Q

What is Bodegas de la Zona de Producción?

A

Production bodegas
These are large cooperatives that will process the must up to the base wine stage, then sell it to the aging bodegas. If they do mature and sell their own wines, those wines are not permitted to be part of the DO.

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8
Q

What is Bodegas de Crianza y Almacenado? (aging and storing bodegas) mean?

A

Aging and storing bodegas
The almacenistas mature wine before selling it to the Bodegas de Crianza y Expedición. Almost all almacenistas are very small operations.

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9
Q

What is Bodegas de Crianza y Expedición?

A

Aging and shipping bodegas
Bodegas, also known as shippers, are the only bodegas permitted to sell and export bottled Sherry.

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10
Q

Name the there main soils of Jerez-Xérès-Sherry DO?

A

Albariza ( white ancient seabed retains moisture and long root systems)
Barros (clay rich fertile soils)
Arenas (sandy loam)

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11
Q

Name the two main winds associated with wine making in Sherry?

A

The hot, dry levante wind intensifies the region’s heat and blows from the east
The humid Atlantic poniente wind promotes the growth of flo

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12
Q

In Jerez, what is the term called for which growers prune alternate spurs each year?

A

Vara y Pulgar
one year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb).

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13
Q

In Sherry, grapes were traditionally crushed and pressed under the feet of who and what did they use to crush and press the grapes?

A

Pisadores (laborers)
They wore zapatos de pisar—cowhide boots with angled nails on the soles.

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14
Q

What does the term “Pagos” mean?

A

Specific areas of production that display distinct terroir personalities. There are approximately 70 pagos, but only 40 are currently used on labels.

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15
Q

List the most important Sherry grapes?

A

Palomino, Pedro Ximénez, and Moscatel

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16
Q

Since 2022 what three other grapes have also been permitted in Jerez-Xérès-Sherry DO?

A

Perruno, Beba, and Vigiriega

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17
Q

Name the three stages of quality for Palomino Fino production?

A

-Primera yema (free-run juice, accounting for 60-70% of the total mosto de yema),
-Segunda yema (press wine)
-Mosto prensa (poorer quality press wine for distillation). The free-run primera yema and pressed segunda yema are fermented separately.

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18
Q

Before fermentation commences for Palomino Fino what happens to the must?

A

The must is acidified

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19
Q

In Sherry production what is Racking called?

A

Desfangado, which clarifies the must before fermentation

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20
Q

What is Sherry fortified with?

A

Mitad y mitad- a gentler mixture of grape spirit and mature sherry

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21
Q

What are the prerequisites for the development of flor?

A

-Humid air carried on the poniente wind
-A moderate temperature between 60°-70° F
-An absence of fermentable sugars
-Particular level of alcoholic strength (15-15.5% abv)

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22
Q

Wines destined to undergo biological aging are produced from which soils?

A

Albariza soils

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23
Q

Wines destined to become an Olorosso sherry are made from which must?

A

From the pressed segunda yema must.

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24
Q

In Sherry fermentation it is divided into what two stages?

A

-Tumultuous fermentation, a hot and vigorous initial phase lasting up to a week.
-Lenta, slow fermentation, in which high temperatures subside and any remaining sugar in the wine is converted to alcohol over a period of weeks.

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25
When is the first classification of Sherry started?
Conducted after fermentation and prior to fortification
26
Name the process in which grape bunches are dried in the sun on esparto grass mats prior to pressing?
The soleo process for a period of one to three weeks
27
What is the minimum solera aging required before bottling?
Two years
28
How are Finos or Manzanillas picked for fortification and what are they marked with?
Wines that are made mostly from free-run musts or from those expressed with light pressure, are designated to become Finos or Manzanillas, marked with a single slash (/), known as a palo
29
How are Oloroso Sherry's picked for fortification and what are they marked with?
Base wines with greater body, structure, or character are marked with a circle (o), called a gordura, and designated as appropriate for Oloroso Sherry.
30
When does the second classification take place for Sherry?
After fortification with 96% neutral grape spirit, the second classification takes place. The young wines are transferred from tank to 600-liter used American oak butts.
31
What is the purpose of the Solera system?
This system enables the fractional blending of wines from different stages of their maturation to promote specific elements that are characteristic of a particular style of Sherry. The Sherry butts are arranged with the oldest wines, ready for bottling, in a solera level on the floor.
32
How does the Criadera system work?
Criaderas (butts) are the levels above the first level of butts of Solera. The wines older than those in the solera level are held above them, in the first criadera. Above them, the younger wines are in the second criadera, and there may be a third criadera above that. The sobretablas wines enter at the top.
33
The movement of wine from one sherry butt to another provides what?
Oxygen
34
What provides a constant influx of nutrients for the flor to prosper?
Añada (vintage) wine
35
What does Saca mean in Sherry production?
Periodically, an element of the solera will be removed for bottling.
36
When a Sherry producer does "Rocio" what does that mean?
Process of topping up, or replenishment
37
What are the workers in Sherry called who perform Rocio?
Trasegadores
38
how full are the sherry butts filled?
They are usually filled about five-sixths full, leaving approximately dos puntos (two fists) to either enable the growth of flor or aid the effect of oxygen.
39
What are the names of the people that sample Sherry?
Venenciador
40
Name the instrument lowered through the bojo, (bunghole) of a Sherry butt?
A venencia. Once made of silver and whalebone, this tool is composed of a long rod with a small metal capsule on the end.
41
Explain what it means to be aged biologically in Sherry production?
Biologically aged wines are aged under flor (yeast) in a solera. The yeast protects the wine from oxidation, releases acetaldehyde aromas and flavors, and metabolizes most of the wine’s glycerol. It might also digest some alcohol and acidity, though the process of evaporation and subsequent concentration largely reverses these losses.
42
Why do towns closer to the water tend to have thicker flor than those farther inland?
By the water there is a drier and warmer environment with slightly cooler winters.
43
Describe what a Fino wine is?
Fino wines are aged biologically spend a minimum of two years under flor in a solera. Fino Sherry is a light, delicate, almond-toned style characterized by a high concentration of acetaldehydes, a salty tang, and a final alcohol content of 15-17%.
44
What is the term en rama (raw) mean?
Is used to describe dry wines, usually Finos, that have been bottled without any stabilization, clarification, or fining, and with minimal filtration.
45
What is the only authorized grape for the DO Manzanilla Sanlúcar de Barrameda?
Palomino
46
Briefly describe Manzanilla's fortification process and why the flor is thicker when aging?
The wines are fermented dry to around 12% ABV before being fortified with 96% ABV neutral grape spirit to around 15% to 15.5% ABV. Because of the humidity and mild winters of Sanlúcar, flor grows more thickly, adding to the DO’s unique terroir.
47
What does Manzanilla Pasada mean?
Wines matured in solera for at least seven years can be labeled as Manzanilla Pasada. These take on a slightly oxidative character as the flor weakens and breaks down.
48
Why would the flor of Fino or Manzanilla wines dies away naturally?
Through the lack of nutrition or because the alcohol has risen to 17%
49
How would you explain what an Amontillado Sherry is and its characteristics?
As Fino matures, the flor may disappear and the Fino begins to age oxidatively, taking on a more robust, hazelnut character and slowly increasing in alcohol from the wines being refortified to 17% ABV (or as low as 16%) and begin an oxidative stage of development becoming an Amontillado as its flavor, strength and color deepen.
50
Explain what Palo Cortado means and what style do they resemble?
The rare Palo Cortado combines the rich body and color of an Oloroso with the delicate bouquet of an Amontillado.
51
Describe an Oloroso Sherry?
The darker Oloroso, meaning “fragrant,” demonstrates spicy, walnut tones and a smooth mouthfeel ranging from 17% to 22% abv
52
What does Vinos Generosos de Licor mean?
Sweetened Sherries
53
Explain Vinos de Pasto?
Vinos de Pasto are unfortified white table wines that reflect their unique terroirs and share some of the same winemaking traditions as the fortified wines. Must originate from albariza soils, be Palomino grapes, and fermentation in cask.
54
What are the three sweetened sherry styles?
Pale cream, Medium cream, Cream
55
What does Pale Cream mean?
Pale Cream wine is young, biologically aged Fino or Manzanilla to which rectified concentrated grape must (RCGM) has been added. Pale Cream typically ranges from 45g-115g of r/s p/L and is generally is 15.5% to 22% abv
56
Explain what a Medium Cream Sherry is?
They can be made from wines that were oxidatively matured for part or all of their development. 45g of r/s up to 115 g of r/s per liter. These wines can be sweetened with RCGM or a naturally sweet wine (Moscatel). They must be 15% to 22% abv
57
How does a Sherry become a Cream Sherry?
Cream Sherries are oxidatively matured wines, mainly Olorosos, sweetened with RCGM or a Naturally Sweet Wine (Moscatel) ranging from 15.5% to 22% abv with 115g of r/s to 140g or more r/s per liter
58
What soil is the Moscatel grape planted in?
Moscatel vineyards are planted on arenas soils close to the sea, primarily around Chipiona.
59
How many grams of sugar per liter is required for Moscatel grapes and how are they aged?
160g of r/s per liter to 350g of r/s per liter. Moscatel grapes are either protectively or oxidatively aged, and dried under the sun on straw mats, a process named "asoleo", "soleo", or “sunning,” and develop a distinctly raisiny perfume and are known as Moscatel de Pasas.
60
Which grape in Sherry is used as a sweetening component?
Moscatel
61
What happens to PX grapes when harvested and why?
PX grapes are ripened on the vine and then dried in the sun until raisined. This takes anywhere from a week to a month. The resulting berries have a greater concentration of acidity as well as towering levels of sugar.
62
Over time in a Solera what causes the PX wines to further concentrate the sugars while it ages?
Evaporation in barrel further concentrates the sugars, and the PX wines gain more than 400g of r/s per liter.
63
What is the minimum permitted grams of residual sugar per liter for PX grapes?
212g of r/s per liter
64
What is VOS Sherry?
Vinum Optimum Signature or Very Old Sherry. This term denotes a wine with an average maturation in cask of at least 20 years.
65
What is VORS Sherry?
Vinum Optimum Rare Signature or Very Old Rare Sherry This term denotes a wine with an average age of at least 30 years.
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