WSET D4 - Fortified > Sherry > Flashcards

Sherry Flashcards

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1
Q

What is the key soil type used in Sherry production?

A

Albariza

Albariza is a mixture of limestone, silica, and clay, crucial for water retention and grape quality.

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2
Q

What are the main grape varieties used in Sherry production?

A
  • Palomino
  • Moscatel
  • Pedro Ximénez (PX)

Palomino accounts for 97% of the vineyard area, while Moscatel and PX make up the remainder.

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3
Q

Fill in the blank: The principal variety used in most dry and sweetened styles of Sherry is _______.

A

Palomino

Palomino is well-suited to the region’s climate and conditions.

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4
Q

What are the hazards and pests that affect Sherry vineyards?

A
  • Powdery mildew
  • European grapevine moth

The hot climate reduces disease pressure, but some issues still arise.

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5
Q

What are the maturation methods for Sherry?

A
  • Static
  • Fractional (solera)
  • Bottle-aged

Each method contributes to the complexity and character of the wine.

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6
Q

What is the name of the industry association for the production of Sherry?

A

Consejo Regulador de Jerez

This association regulates the production and quality standards of Sherry.

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7
Q

What are the labeling terms used in Sherry?

A

PDOs

PDOs (Protected Designation of Origin) ensure the authenticity and quality of Sherry.

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8
Q

What is the typical harvest period for Sherry grapes?

A

First week of August to second week of September

Harvest timing is crucial to avoid late autumn rain and rot.

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9
Q

What is the maximum permitted yield for Sherry grapes?

A

80 hL/ha

However, typical yields are usually between 60–70 hL/ha.

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10
Q

What is the importance of canopy management in Sherry production?

A
  • Promotes air circulation
  • Reduces disease risk
  • Facilitates mechanization

Effective canopy management is essential for maintaining grape quality.

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11
Q

Fill in the blank: The principal training system used in Sherry vineyards is called _______.

A

vara y pulgar

This system is being transformed to accommodate mechanization.

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12
Q

What is the process by which most Sherry is matured?

A

Solera system

A solera is the part of the solera system that contains the oldest wine.

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13
Q

What are the two types of ageing for Sherry?

A
  • Biological ageing
  • Oxidative ageing

Each type of ageing has distinct influences on the wine’s characteristics.

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14
Q

What is the alcohol level at which flor yeast can survive?

A

Maximum 15.5% abv

Flor yeast struggle to survive at alcohol levels above 16% abv.

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15
Q

What is the first classification in the Sherry production process?

A

Tasting and analysis of base wine

It decides whether the batch will be used for biological or oxidative ageing.

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16
Q

What is the fortification level for base wines destined for biological ageing?

A

15–15.5% abv

This level is optimal for flor yeast growth.

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17
Q

What is the fortification level for base wines destined for oxidative ageing?

A

17% abv

At this level, flor yeast cannot survive.

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18
Q

What is the purpose of the solera system?

A

Fractional blending to maintain consistency and quality

Most Sherry is a non-vintage product.

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19
Q

What yeast family do the four strains of flor yeast involved in biological ageing belong to?

A
  • Saccharomyces cerevisiae

These yeast strains are found on grape skins and in bodegas.

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20
Q

What is the temperature range required for biological ageing?

A

16–20°C (61–68°F)

Humidity levels must be above 65% for optimal conditions.

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21
Q

What happens to the wine color during oxidative ageing?

A

Changes from lemon to gold, amber, and then to brown

This process also increases alcohol levels slightly.

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22
Q

What is the maximum percentage of wine that can be removed from a solera system each year?

A

40%

This rule helps retain most of the wine in the system.

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23
Q

What is the maturation requirement for wines labelled DO Manzanilla?

A

Must take place in Sanlúcar de Barrameda

This is a specific regulation for Manzanilla wines.

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24
Q

What is the drying process for grapes used in naturally sweet Sherries?

A

Laid out to dry in the sun for 2–3 weeks

This process concentrates sugar levels and develops raisin-like aromas.

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25
What is the **alcohol level** at which fermentation stops for naturally sweet wines?
Around 4–6% abv ## Footnote This is due to the very high sugar levels in the grapes.
26
What type of oak is primarily used for Sherry casks?
American oak ## Footnote This choice is primarily historical and economical.
27
What is the **function** of the thick walls in traditional bodegas?
To maintain constant temperatures ## Footnote This design helps create optimal conditions for maturation.
28
What is the **term** for the process of dead yeast cells falling to the bottom of the butt?
Autolysis ## Footnote This process can lead to savory, nutty flavors in the wine.
29
What is the **labeling term** for grapes grown in the delimited area for Sherry?
Denominación de Origen (DO) ## Footnote This includes DO Jerez-Xérès-Sherry and DO Manzanilla.
30
Where can wines labelled DO Jerez-Xérès-Sherry be matured?
Must take place in one of three municipalities ## Footnote These municipalities are Jerez de la Frontera, El Puerto de Santa María, or Sanlúcar de Barrameda.
31
What is the **sweetening component** used in sweetened Sherries?
PX (Pedro Ximénez) ## Footnote This component is added to dry Sherries to create sweetness.
32
What is the **impact** of flor yeast on wine color?
Protects from oxidation, keeping it pale lemon ## Footnote This is a key characteristic of biologically aged Sherries.
33
What is the term for the **smaller delimited areas of individual plots of vineyards in Jerez**?
pagos ## Footnote Each pago's characteristics are influenced by factors such as aspect, location, and soil differences.
34
To be labelled as a **Dry Sherry**, what is the maximum level of residual sugar allowed?
4 g/L ## Footnote If the wine is more than 12 years old, the maximum is 9 g/L.
35
What are the characteristics of **Fino and Manzanilla** Sherries?
* Biologically aged * Pale lemon color * Dry * Light to medium bodied * Low acidity * Low alcohol (15–15.5% abv) * Aromas may include acetaldehyde, bread dough, almonds
36
Wines matured in **Sanlúcar de Barrameda** qualify as which type of Sherry?
DO Manzanilla – Sanlúcar de Barrameda ## Footnote The maritime climate of this area is ideal for flor yeast growth.
37
True or false: **Manzanilla** Sherries generally have higher levels of acetaldehyde than **Fino** Sherries.
FALSE Although Manzanillas have a more consistent layer of flor, the strain in Sanlucar de Barremeda does not have the highest levels of acetaldehyde. ## Footnote Manzanillas often taste lighter than Finos.
38
What is the minimum average age for **Fino Viejo and Manzanilla Pasada**?
seven years ## Footnote These wines undergo biological aging.
39
What are the two types of aging that **Amontillado** wines undergo?
* Biological aging * Oxidative aging ## Footnote Amontillado wines show elements of flor yeast and oxidative notes.
40
What defines a **Palo Cortado** wine?
* Made from Fino-quality base wine * Aged oxidatively * Aromas similar to Amontillado * Palate similar to Oloroso * Alcohol 17-22% abv
41
What are the flavor characteristics of **Oloroso** wines?
* Dried fruit flavors (raisin, prune) * Oxidative caramel and walnut flavors ## Footnote Olorosos are fortified to stop flor yeast development.
42
What does the term **en rama** refer to in Sherry production?
Wines finished and packaged as the best representation of wine straight from the barrel ## Footnote En rama wines are not clarified, fined, or cold stabilized.
43
What grape varieties are most commonly used for **naturally sweet wines**?
* PX * Moscatel ## Footnote PX Sherry must have a minimum residual sugar level of 212 g/L.
44
What is the sugar level range for **Pale Cream** Sherries?
45-115 g/L ## Footnote These wines undergo biological aging prior to sweetening.
45
What does **VOS** stand for in Sherry classification?
Vinum Optimum Signatum / Very Old Sherry ## Footnote VOS denotes wines with an average age of 20 years or more.
46
What is the average age for **VORS** Sherries?
30 years or more ## Footnote VORS stands for Vinum Optimum Rare Signatum.
47
What is the average vineyard holding size in the **Zona de Producción**?
just over 3 ha ## Footnote The total area of vineyards planted was 7,142 ha in 2020.
48
What are the 5 activities the **Consejo Regulador** is responsible for?
* Maintaining vineyard and bodega registers * Setting production parameters * Overseeing stock rotation * Verifying authenticity of age-dated Sherries * Engaging in marketing activities ## Footnote The Consejo Regulador is a major promotional body for Sherry wines.
49
In what year was the **Consejo Regulador** registered in Spain?
1933 ## Footnote This organization plays a crucial role in regulating Sherry production.
50
What significant campaign did the **Consejo Regulador** achieve in the mid-1990s?
The term Sherry can only be used for wines of DO Jerez-Xérès-Sherry and DO Manzanilla – Sanlúcar de Barrameda ## Footnote This was a significant step in protecting the identity of Sherry wines within the EU.
51
What was the peak sales volume of Sherry in the late 1970s?
Around 150 million liters ## Footnote Sales have been declining since then.
52
What were the global sales of Sherry in 2023?
25.8 million liters ## Footnote This reflects a decline from 46 million liters 15 years earlier.
53
Sales of **sweetened Sherries** declined from 28.4 million liters in 2006 to what volume in 2023?
12.8 million liters ## Footnote This represents a decline of more than 50%.
54
Which market accounts for **90% of exports** of Pale Cream Sherry?
The UK ## Footnote The UK remains the major market for this style of Sherry.
55
What is the largest export market for Sherry in 2023?
The UK, with sales of 6.9 million liters ## Footnote Most of this volume consists of sweetened Sherries.
56
What are the **two main regions** for unfortified Sherry wines?
* DO Jerez-Xérès-Sherry * DO Manzanilla – Sanlúcar de Barrameda ## Footnote The 2021 regulations allow the production of unfortified Sherry wines.
57
# Delete When was the first mention of **Sherry**?
100 BCE ## Footnote This indicates the long history of wine production in the region.
58
During which period was wine consumption prohibited in the Sherry region?
Moorish rule (8th to 13th centuries) ## Footnote Despite the prohibition, grape growing and wine production continued.
59
What significant event in the 13th century contributed to the growth of Sherry exports?
Jerez came under Christian rule ## Footnote This led to rapid growth in both domestic consumption and exports.
60
What major event in the early 1800s devastated the Sherry industry?
The Peninsular Wars ## Footnote This was followed by the phylloxera crisis in the late 1800s.
61
What was the impact of the **Consejo Regulador** established in 1933?
Set regulations to control production and trading of Sherry wines ## Footnote It aimed to protect the integrity of Sherry against imitations.
62
# Delete What happened to Rumasa in 1983?
The Spanish government nationalized it ## Footnote This was due to unpaid taxes and led to significant changes in the Sherry industry.
63
What has the **Consejo Regulador** been working on since the early 1980s?
* Rebalancing supply and demand * Improving quality of Sherry ## Footnote This includes aligning vineyard plantings and stock levels.
WSET D4 - Fortified
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