1
Q
Why was the Consejo Regulador created in 1933?
A
- Other countries produced often poor-quality imitation “Sherries”
- Set regulations to control production and trading (but couldn’t prevent other countries from producing imitations)
2
Q
Jerez:
* Climate?
* Latitude?
* Altitude
A
- Hot Mediterranean (hot,dry summers; mild, rainy winters)
- 36 N
- 0 - 90 m
3
Q
What two winds impact Jerez?
A
- Poniente: Cool, damp from the west
- Levante: Hot, drying from the south
4
Q
What is an impact from the levante wind?
A
- Increases grape transpiration, concentrates sugars
- Too much sugar can make it difficult to ferm to dryness
- An issue for development of flor
5
Q
Jerez:
* Clouds in growing season?
* Positive?
* Negative?
A
- Very high number of cloud-free days
- Sunlight hours are high, helping ripen grapes
- Without shade, grapes can become sunburnt
6
Q
- Where must the grapes for DO Jerez-Xérès-Sherry or DO Manzanilla be grown?
- What is the exception?
A
- ~7,000 hectares known as the Zona de Producción or Marco de Jerez
- PX can be grown around Montilla
7
Q
What are the three types of soils in Jerez?
A
- albariza (mixture of limestone, silica, and clay) – vast majority of vines
- barros (more clay)
- arenas (sandy)
8
Q
What are the important attributes of albariza?
A
- Porous structure (from shell remnants) can act like a sponge, and then release water of growing season
- Forms crust on surface when it dries, reducing evaporation
- Light color reflect sunlight back into vine canopy, helping ripening
9
Q
What is a consequence of albariza for Jerez compared with other hot/dry climates in Spain?
A
Jerez:
* Planting: 3.5 - 4k/ha
* Yield: 70hL/ha
La Mancha
* Planting: 1 - 2k/ha
* Yield: 45hL/ha
10
Q
In Jerez, what does albariza soil mean for the canopy?
A
It needs to be abundant to shade the grapes (given reflection off the soil).
11
Q
What are the varieties grown for Sherry and their plantings?
A
- Palomino: 97%
- Moscatel (Muscat of Alexandria): small
- Pedro Ximenez: small
- Six other varieties grown before phylloxera
12
Q
Palomino:
* Other names?
* Ripening?
* Yields?
* Aromas?
* Other characteristics?
A
- Palomino Fino and Listán
- Mid to late
- Large yields
- Neutral aromas
- (1) Drought resistant and (2) loses acid quickly when it nears maturity
13
Q
Moscatel (in Jerez):
* Ripening?
* Aromas?
* Other characteristics?
* Where grown?
* How used?
A
- Late ripening
- Aromatic: orange blossom, grape
- Heat and drought adapted
- Sandy arenas soil around Chipiona
- Sweet fort. wines
14
Q
Pedro Ximénez (PX):
* Aromas?
* Sugar levels?
* How used?
A
- Neutral
- High sugar accumulating in hot sun
- Both (i) PX Sherry and (ii) a sweetening agent for other styles
15
Q
- How are PX grapes prepared for making wine?
- What characteristics of PX helps this?
A
- Bunches dried in the sun to concentrate the sugars
- Small berry and thin skin
16
Q
Where is PX grown?
A
- Within the Zona de Producción
- In the Montilla district in Córdoba, then shipped to the Zona de Producción as fresh or raisined grapes or, more likely, as young wine
17
Q
- What is the trend in vineyard management in Jerez?
- Why?
- What hasn’t changed?
A
- From head trained, replacement can pruned (vara y pulgar)
- To single or double cordon trained, spur pruned
- Aid mechanization (including winter pruning)
- VSP used
18
Q
What is the goal of using VSP in Jerez?
A
- To aerate the canopy
- To facilitate mechanization of canopy management (including some shading of bunches to prevent sunburn)
19
Q
Jerez:
* Max yields permitted?
* Typical yields?
A
- 80 hL/ha
- Usually 60–70 hL/ha
20
Q
Jerez: Describe soil and topography
A
- albariza soils
- gentle slopes of 10-15 percent
21
Q
What is aserpica in Jerez?
A
- Creation of troughs along the contour of soils to slow run off and channel water
- Mainly done mechanically
- Reversed in spring
22
Q
- Three rootstocks in use in Jerez?
- What are they hybrids of?
A
- 333EM
- 41-B
- 13-5 EVEX (most successful)
V. vinifera and V. berlandieri
23
Q
Why is 13-5 EVEX most successful in Jerez to date?
A
- tolerant of limestone soils (prevents chlorosis)
- drought-tolerant
- relatively high yields
24
Q
Jerez:
* Diseases?
* Management?
A
Diseases:
* Powdery in spring after rain
* Otherwise low
Management:
* VSP to keep open canopy
* Systemic fungicides once develops
25
Jerez:
* Key pests?
* Management?
* European grapevine moth
* pheromone traps
26
Jerez:
* Harvest dates for Palomino?
* Reasons?
* Often starts 1st week in August in warm inland, then finishes 2nd week in Sept at coast
* Harvest tends to be early to avoid risk of rain (as any about of rot undesireable, esp forbiologically aged wines)
27
Jerez: Palomino is harvested when:
* Potential alc?
* Acidity?
* 12% abv
* TA ~5 g/L and pH of 3.3–3.5
28
What adjustment of Palomino wines is common, and why?
* Acidification if TA falls below 5 g/L
* Palomino loses acidity quickly in the final stages of ripening
29
When are PX and Moscatel grapes harvested and why?
* Slightly later than Palomino
* higher concentration of sugar in the grapes makes the drying process easier and quicker
30
Jerez:
* What percentage of grapes are harvested mechanically?
* When and why?
* 60% by volume
* Night or early morning, to reduce oxidation and spoilage
31
Jerez: What are the names of the different pressings?
* Free run juice
* Primera yema: lightest
* Segunda yema: greater pressure
* Prensas: final press fractions
32
Jerez:
* Why is skin contact avoided?
* What wines is it especially avoided and why?
* The characteristics are derived from maturation
* Biologically aged wines, because phenolics can restrict growth of flor
33
What of the total percentage of juice is made up of free run juice and the first pressings?
60-75%
34
What pressings are used for biologically aged wines?
free run juice and lightest pressings
35
* What pressings are used for oxidatively aged wines?
* Why?
* segunda yema (but also some primera yema if need be for volume)
* Because it has higher level of phenolics (inhibits flor)
36
Jerez: What is the max permitted juice yield?
70 L/100 kg of grapes
37
Jerez:
* How is must clarified before ferm?
* Why is clarification important?
* sedimentation, centrifugation or flotation
* Albariza soil is dusty
38
Jerez: When do adjustments, like acidification, usually happen?
To the must before ferm
39
Jerez:
* What happens to juice from different vineyard sites?
* Why?
* Ferm separately
* many base wines that can be blended as needed
40
Jerez:
* Type of yeast and ferm temps?
* Why?
* Cultured, 22-26 C
* (i) Increases reliability of ferm to dryness and (ii) aromas come from maturation, so cool temps not needed
41
Jerez:
* Types of ferm container?
* Usually stainless steel
* A small number in old barrels to give fuller body
42
Jerez: Describe two phases of ferm
* 1st 7 days: Vigorous, vast majority of sugars fermented
* Couple weeks: Slow ferm to dryness (yeast struggles with alc)
43
Jerez:
* What happens after ferm?
First classification: Whether each batch will be used for biological ageing or oxidative ageing
44
Jerez:
* What happens to wines destined for biological ageing after the first classification?
fortified to 15–15.5% abv (optimum for flor)
45
Jerez:
* What happens to wines destined for oxidative ageing after the first classification?
fortified to 17% abv
46
Jerez:
* What is used for fortification?
95% abv grape spirit
47
Jerez:
* What happens to wines after fortification and before the second classification?
* Wines are stored in stainless steal tanks or wooden butts ("sobretablas")
48
Jerez:
* What is the second classification?
* After a number of months in sobretablas, second classification of biologically ageing wines
* Those with thick flor, fresh: Fino or Manzanilla
* Those slightly less delicate: Palo Cortado
49
Jerez:
* How is an Amontillado made?
Fino or Manzanilla moved into an Amontillado solera system after biological ageing
50
Jerez:
* How are naturally sweet wines made?
* Grapes sun dried for 2-3 weeks (high sugar, raisin aromas)
* Ferm naturally stops around 4-6% abv due to high sugar
* Fortified to 15-16% abv
* Matured oxidatively in their own solera systems, and evaporation concentrates sugars and aromas more
51
Jerez:
* How are sweetened Sherries made?
* Using Palomino that has been ferm dry and fortified
* Ageing can be biological, oxidative, or a blend of the two
* Sweetened using a sweetening component, like PX
52
Jerez:
* Sweetened Sherries: How does sweetening differ between inexpensive and mid- to premium?
* Inexpensive: relatively young wines sweetened just before bottling
* Mid to premium: sweetened then further matured in their own solera systems
53
Jerez:
* What is an example of a premium sweetened Sherry and how is it made?
* Gonzalez Byass’ Matusalem VORS Cream Sherry
* Dry and sweet Sherry components matured in separate solera systems for 15 years
* Blended, then matured for another 15 years
54
Jerez:
* What is the Zona de Crianza?
the three municipalities of:
* Jerez de la Frontera
* El Puerto de Santa María
* Sanlúcar de
Barrameda
55
Where must DO Jerez-Xérès-Sherry be matured?
* Since 2021, anywhere in the Production Zone
* Before then, only in the Zona de Crianza
56
Where must DO Manzanilla – Sanlúcar de Barrameda be matured?
In Sanlúcar de Barrameda
57
Jerez:
* In what vessels does maturation of Sherry take place?
* How are they filled for biologically aged Sherries and why?
* In old American oak barrels, most commonly 600 L butts
* Only 500 L, to leave space for flor to develop
58
Jerez: What 4 features do bodegas have for maturation without modern AC and humidity control?
* thick walls
* tall with high ceilings, but butts not stacked high (warm air rises)
* small windows high, near roof
* floors made of earth, regularly wetted in summer
59
Jerez: What 2 things are special about windows in bodegas?
* orientated to allow cool, damp south-westerly winds from the Atlantic to enter
* thin blinds to diffuse sunlight and block dust and insects
60
Jerez:
* Why is temp and humidity important in a bodega?
* Important for growth and maintenance of flor
60
Jerez: What are two key rules of fractional blending?
* No more than 40% of the wine from one solera system can be removed for blending and bottling each calendar year
* Any wine that is released and bottled for sale must be at least 2 years old
61
Jerez: Describe fractional blending in a solera system
* Wine taken from each butt in solera
* Same amount taken from each butt in 1st criadera, blended in a tank, and then topped off each butt in solera
* And so on, with youngest criadera topped off from sobretablas.
62
Jerez: How big can solera systems be?
Can range from 3 or 4 criadera to a dozen or more, depending on the style
63
Jerez: What determines how long it takes to reach the solera?
* number of criadera
* rate and volume of wine extracted
64
Jerez: What is the consequence of taking a long time to reach the solera?
age, complexity and price of the finished wine
65
Jerez: How could inexpensive and mid- or premium Fino be made?
* Inexp: From relatively young wines from 4th and 5th, perhaps with a little from 1st for complexity
* Mid and premium: From solera and 1st, perhaps with some younger wine from 4th or 5th for freshness
66
Jerez: Example of blending between soleras?
Amontillado solera system: Taking wine from a Fino solera system
67
Jerez: What is flor yeast?
* four strains of Saccharomyces cerevisiae
* found on the skins of the grapes from the Jerez region and present in the bodegas
68
Jerez: What conditions does flor need?
* Max alc 15.5% abv (above 16%, struggle to survive)
* No SO2 added
* Plentiful O2 (butts left 85-90% full and bungs loosely inserted)
* 16-20 C
* Humidity above 65%
69
Jerez:
* What 5 primary influences does a layer of flor have on wine?
* **Protect from oxidation** (remain pale lemon)
* **Consume alcohol and releases acetaldehyde** (aromas: apple, apple skin or bruised apple, hay, chamomile, and sometimes a slightly bitter taste)
* **Consume glycerol**, which gives a lighter body
* **Lowers acetic acid**
* **Autolysis**: savory, nutty flavors; enhance texture
70
Jerez: What is the impact of varying levels of the four strains of flor yeast?
influence
* the amount of alcohol consumed
* the amount of acetaldehyde produced
71
Jerez:
* What aroma compounds can form during biological ageing process due to the reactions between alcohols, acids and acetaldehyde?
* green apple
* bread
* cheese
72
Jerez: In addition to style and quality, why is a solera system important for biologically ageing wines?
* Young wines of the sobretablas are rich in nutrients, such as alcohol, glycerol and acetic acid
* Blending into older wines ensures flor survives
73
Jerez: What are two reasons why smaller proportions of wine are removed from Fino and Manzanilla solera systems more frequently through the year?
* Blend in younger wines to ensure flor health
* Wines remain fresh as they don't sit around bottled (and they should be consumed ASAP after bottling)
74
Jerez: What are the 6 impacts of oxidative ageing?
* colour gradually changes from lemon to gold, amber and then to brown
* Alc increases slightly because water is lost quicker than alc through evaporation (3-5% lost per year)
* Aromas concentrate and develop tertiary (caramel, nuts)
* Glycerol rises (fuller, rounder body)
* acetaldehyde decreases slightly
* acetic acid and ethyl acetate increase slightly
75
Jerez: How are Sherries finished?
* Most Sherries are tartrate stabilised (contact process), fined and filtered
* Filtration esp for biologically aged to remove flor (if they remain, could redevelop once bottle is opened)
76
Jerez:
* Types of closures?
* Where must they be packaged?
* driven cork, cork stoppers or screw cap
* within the three Sherry municipalities
77
Jerez: What are the three general styles of Sherries, based on sweetness?
* Dry Sherries
* Naturally sweet wines
* Sweetened wines
78
Jerez: What are the five general categories of dry Sherries?
* Fino and Mazanilla
* Fino Viejo and Manzanilla Pasada
* Amontillado
* Palo Cortado
* Oloroso
79
Jerez: What are the RS requirements of Dry Sherries?
* Max 4 g/L of RS
* or 9 g/L if more than 12 years old
80
Jerez: What is the other name of Dry Sherries?
vinos generosos
81
Jerez: Fino/Manzanilla color and structure?
* pale lemon
* dry
* light to medium bodied
* low acidity
* low alc of 15–15.5% abv
82
Jerez: Fino/Manzanilla aromas?
* Depend on length of maturation in solera system
* May include aromas of acetaldehyde, as well as bread dough and almonds, in addition to primary fruit
83
Jerez: Fino/Manzanilla quality and price?
* good to outstanding
* inexpensive to premium, and even super-premium
84
Jerez:
* How does DO Manzanilla – Sanlúcar de Barrameda differ from Fino?
* Why?
* Lighter and fresher than Finos
* Lower acetaldehyde and more protection from O2
* Less extreme, more humid, resulting in thicker, more consistent flor
85
Jerez:
* How does management of Manzanilla solera systems differ from Fino?
* Why?
* smaller volumes of wine are drawn off the solera and bottled more frequently during the year compared
* With a thicker layer of flor, Manzanilla solera systems need replenishing more frequently with young wines to provide nutrients for flor
86
Jerez: If there is thicker flor, why does Manzanilla not have higher levels of acetaldehyde than Fino?
A possible reason is that the flor strains in Sanlúcar de Barrameda do not produce the highest levels of acetaldehyde
87
Jerez:
* What are Fino Viejo and Manzanilla Pasada?
* How are they made?
* Min average age of 7 years
* Flor die naturally by avoiding refreshing butts for 1 year
* Wines then enter solera system for these wines
88
Jerez:
* How is Amontillado made?
* Start in Fino solera system
* Either left to age until flor has died or wines fortified to 17% abv
* Then matured oxidatively in an Amontillado solera system
89
Jerez: Do Amontillado regulations specify how long ageing must be in either of the two stages?
No, so a wine with more time in biological ageing or oxidative ageing may have very different aromas.
90
Jerez: Describe Amontillado
* Bio aromas (apple, almond and fresh bread) and ox aromas (spice, herbs and tobacco)
* Alc above 16% abv
* Dry
* Lighter body (because of flor's consumption of glycerol)
91
Jerez: What is the different in production between inexpensive vs. mid- to premium Amontillados?
* Inexp: young bio wines, blended into an Amontillado system for a short period
* Mid to premium: Longer maturation, making them more complex
92
Jerez: How are Palo Cortado wines made?
* Failed second classification
* From Fino-quality based wine, but aged oxidatively
* Refortified to 17% and enter a Palo Cortado solera system
93
Jerez: Quick summary of Palo Cortado
* aromas similar to those of an Amontillado, but
* a palate more similar to that of an Oloroso, as a consequence of its oxidative ageing once the initial film of flor has disappeared
94
Jerez: Characterize Palo Cortado:
* Sweetness?
* Alcohol?
* Dry (RS under 5 g/L)
* Alc 17-22%
95
Jerez:
* Compare Palo Cortado with Amontillado
* Why is this?
* acetaldehyde present but less
* glycerol higher
* slightly fuller, rounder body
Because they spend significantly less time bio ageing
96
Jerez: Quality and price of Palo Cortado?
* Tend to be VG to O
* Often premium (though sometimes mid-priced)
97
Jerez: Describe Oloroso
* brown
* Aromas: dried fruit, raisin, prune, plus oxidative caramel and walnut)
* Alc 18-22% abv
98
Jerez: What is the difference between inexpensive and premium Oloroso?
* Inexp: acceptable to good, drawn out of the solera system earlier
* Premium: VG to O, matured longer
99
Jerez: What are "en rama" wines?
* "Best representation of wine straight from the barrel"
* Defined in 2021 legislation: Can be filtered (some don't), but not clarified, fined, or cold stabilized
* For export, often light filtration to remove flor
* Can applied to any dry Sherry, but Fino most common
* En rama taste more intense and complex, and sell for higher prices
100
Jerez: What are the two most common varities to make naturally sweet wines (vinos dulces naturales)?
PX and Moscatel
101
Jerez: Characteristics of PX Sherry?
* Most bodegas make it
* Min RS of 212 g/L, but usually 450–500 g/L
* Low acid
* Pronounced aromas of raisins, molasses and liquorice
* 15 - 22% alc
102
Jerez: Characteristics of Moscatel Sherry?
* Less common than PX Sherry
* Min RS of 160 g/L, but usually 325-375 g/L
* Either protected or oxidative ageing in butts for several years
* Moscatel aromas to greater or less degree
* 15 - 22% alc
103
Jerez: PX and Moscatel Sherries:
* Price
* Quality
* Usage
* inexpensive to premium
* good to outstanding
* blending components for sweetened Sherries
104
Jerez: 3 styles of sweetened wines?
* Pale Cream
* Medium Sherry
* Cream Sherry
105
Jerez:
* Characterize Pale Cream
* What is used to sweeten and why?
* RS?
* Aromas intensity?
* Bio ageing prior to sweetening
* RCGM generally used to not add color or aromas
* RS 45-115 g/L (med-sweet to sweet)
* very light flor characteristics (often not ageing long, and RCGM dilutes flor aromas)
106
Jerez: Pale Cream:
* Price
* Quality
* inexpensive
* acceptable to good
107
Jerez: Medium and Cream:
* Current law?
* Practice?
* Law: Medium and Cream can be blends of biologically and oxidatively aged wines, or exclusively from one or the other
* Practice: Medium Sherries are almost always a blend of bio and ox; and Cream Sherries are almost always made from Oloroso
108
Jerez: How are Medium and Cream sweetened?
* Usually PX
* Some may use RCGM, or a blend of both
109
Jerez: Characterize Medium and Cream
* Med: 4-115 g/L sugar
* Cream: 115-140 g/L sugar
* Both: inexp to premium
* Both: acceptable to outstanding
110
Jerez: What are four indications of age for Sherries?
* VOS: 20 years average or more
* VORS: 30 years average or more
* 12-year old
* 15-year old
111
Jerez: What does VOS stand for?
Vinum Optimum Signatum / Very Old Sherry
112
Jerez: What does VORS stand for?
Vinum Optimum Rare Signatum / Very Old Rare Sherry
113
Jerez:
* What are requirements for VOS/VORS?
* What is permitted?
* How are the requirements tested?
* Assessed for typicity by tasting panel
* Allowed to blend a little sweet wine (usually PX) as long as character of wine not masked (according to tasting panel)
* Consejo Regulador certifies via lab testing and quota system (max percent of existing stock can be sold)
114
Jerez:
* VOS and VORS: quantities, quality, price?
* Very small quantities
* VG and O
* Premium and super-premium
115
Jerez:
* What are requirements for 12 and 15 year old Sherries?
* Must undergo a tasting and lab analysis and adhere to quota system
* However, this applies to the whole solera system, not each batch of wine released
116
Jerez:
* Vineyards planted in 2020?
* Average vineyard holding?
* % by coops, shippers, independent growers?
* 7,142 ha
* just over 3 ha (small)
* 47% coop members, 31% shippers, 22% indep. growers
117
Jerez:
* Three examples of shippers with large vineyard holdings?
* Are they self-sufficient?
* Gonzalez Byass, Barbadillo and the Estevez Group
* No, they need to buy from independent growers
118
Jerez:
* What are the three categories of companies involved in production?
* Bodegas de la Zona de Producción (Production bodega)
* Bodegas de Crianza y Almacenado (Ageing and storage bodegas)
* Bodegas de Crianza y Expedición (Ageing and shipping bodegas)
119
Jerez: Can a company be part of more than one of the three registers?
Yes
120
Jerez: What do production bodegas do?
* Press grapes and ferment must into base wine
* May also fortify, depending on style and timing of fortification
* Sell base wine to companies on either ageing bodega registers
* [Production bodegas can also sell their own wines?]
121
Jerez: Are production bodegas owned by companies on other registers, or independent?
Both, and independent can include co-ops.
122
Jerez:
* What do ageing and storage bodegas do?
* How large are they?
* What is another name for them?
* mature and, when needed for certain wine styles, fortify wines
* sell to ageing and shipping bodegas
Tend to be small
almacenistas
123
Jerez:
* What do ageing and shipping bodegas do?
* What is another name for them?
* Only bodegas permitted to sell bottled wines from DO Jerez- Xérès-Sherry or DO Manzanilla – Sanlúcar de Barrameda
* Can also mature wines (from production bodegas or almacenistas)
* Shippers
124
Jerez:
* Do shippers blend?
* Do shippers sell under their own brand?
* Yes, from wine they buy and from their own stocks
* Usually, but Lustau has a line that features the almacenista on the label
125
Jerez:
* What have almacenistas faced?
* Shippers stopped buying (used their own stocks) due to decline, and many went out of business
126
Jerez:
* What legal change happened in 1996?
* What happened?
* Consejo Regulador lowered minimum shipper maturation from 12.5k hL to 500 hL
* Many of the largest almacenistas registered as shippers (like El Maestro Sierra and Bodegas Tradición)
127
Jerez: What does the Consejo Regulador do?
* maintains registers of vineyards and bodegas
* sets production parameters such as maximum yields and minimum alcohol levels for base wines
* oversees the rotation of stock in bodegas and verifies the authenticity of age-dated Sherries.
* a major promotional body, engaging in many forms of marketing
128
Jerez: What are examples of marketing activities by the Consejo Regulador?
range from the organisation of events during International Sherry Week, to running educational courses for wine professionals
129
Jerez: When did the Consejo Regulador succeed in ensuring that "Sherry" could only be used for the Jerez DOs.
Mid-1990s
130
Jerez:
* Peak of Sherry volume sales--when and how much?
* 2023 Sherry sales?
* Late 1970s: ~150m L
* 2023: 25.8 m L (decline from 46m L 15 years earlier)
131
Jerez:
* Decline in sweetened Sherries from 2006 to 2023?
* Cream Sherry?
* Medium Sherry?
* Pale Cream?
* 28.4m L to 12.8m L
* 12.5m L to 5.4m L
* 11.8m L to 4.2m L
* 4.1m L to 1.8m L
132
Jerez:
* Decline of Fino from 2006 to 2023?
* Manzanilla?
* 14 m L to 5.3m L
* 8.5m L to 6.2m L (consumed most domestically)
133
Jerez:
* How valuable are Palo Cortado, Pedro Ximénez and age-indicated Sherries?
* Small volumes
* But valuable part of portfolio
134
Jerez:
* How big is domestic market?
* How has it changed over past 5 years?
* Most popular styles?
* 11.5 m L in 2023, or 44% of sales
* Stable
* Manzanilla, followed by Fino, are most popular
135
Jerez:
* Largest export market? What is the primary style?
* Second largest export market
* Third largest?
* Overall trend?
* UK: 6.9m L in 2023, mostly sweetened (UK consumes 90% of Pale Cream exports)
* Holland: 2.5m L
* Germany: 1.3m L
* All have declined
136
Jerez:
* What is driving the increase in sales of prem-priced Sherries?
* the hospitality sector, such as modern tapas bars, and in the use of Sherry in cocktails
* younger drinkers
137
Jerez:
* Is fortification always required?
No, under 2021 regulations: where base wines reach 15%, no for required.
138
Jerez:
* New styles?
* unfortified light wines have been made in the region for a number of years, but not allowed under either DO
* often made from Palomino or PX, in a range of styles: fresh and youthful; biologically aged; partially oxidative
139
Jerez: How are the prensas used?
* Fermented in new barrels to prepare them for future use (by making them old and neutral)
* Then wine distilled into a grape spirit
140
* Vineyards of Jerez are divided into areas called what?
* How are they divided?
* Can they be named on the label?
* Pagos
* a function of factors such as aspect, location, and small differences in soil
* Since 2021, can be named on the label
141
Jerez:
* Within-row spacing?
* Between-row spacing?
* Tight: just over 1m
* wide enough for tractors
WSET D5
flashcards
Decks in class (8)
# Cards
