1
Q
Jerez
3 soil types
A
- albariza
- barros
- arenas
2
Q
pagos
A
vineyards
3
Q
Jerez
Largest pago (vineyard)
A
Macharnudo
- over 2000 acres
4
Q
Sherry
3 authorized white grapes
A
- Palomino (Listan)
- Pedro Ximinez (PX)
- Moscatel (Muscat of Alexandria)
5
Q
Palomino
a.k.a.
A
Listan
6
Q
Palomino
A
Palomino
- Lackluster, low-acid table wines
- Appx 95% of vineyard acreage in Jerez
7
Q
Palomino
2 sub-varieties
A
- Palomino Fino - more prevalent, prized for higher yields and disease resistance
- Palomino de Jerez
8
Q
Moscatel
Preferred soil type
A
Moscatel is mostly planted on Arenas soils
- Near Chiponia
9
Q
soleo
A
soleo
- For 1 to 3 weeks, grape bunches (Moscatel, Pedro Ximenez) are dried in the sun on esparto grass mats prior to pressing
- Palomino may also be sunned, but rarely longer than 24 hours and often not at all
10
Q
Jerez
Harvest
A
- August
- Mostly by machine
11
Q
vara
A
stick
12
Q
pulgar
A
thumb
13
Q
vara y pulgar
A
vara y pulgar
- Common traditional training method in which growers prune alternate spurs each year
- One year’s vara (stick) will be pruned back after harvest to become the following year’s pulgar (thumb)
14
Q
Liters of juice that may be pressed from 100 kg of grapes
A
72.5 liters juice / 100 kg of grapes
15
Q
Jerez Superior
max yields
A
80 hl/ha - Jerez Superior
vs 100 hl/ha everywhere else
16
Q
zapatos de pisar
A
zapatos de pisar - cowhide boots w/ angled nails on the soles, worn by pisadores (laborers) to crush and press grapes
17
Q
pisadores
A
pisadores - laborers, who would traditionally crush and press the grapes under their feet
18
Q
Must (mosto de yema)
3 different parts of the pressed juice
A
- primera yema - free-run juice, accounting for 60-70% of the total mosto de yema
- segundo yema - press wine
- mosto prensa - poorer quality press wine for distillation
19
Q
Fermentation
2 stages
A
- tumultuous fermentation - 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
20
Q
Wines classified as palo are in tanks marked with a what?
A
vertical slash
21
Q
Wines classified as gordura are in tanks marked with a what?
A
circle
22
Q
Wines marked as palo are fortified to what % abv?
A
15 - 15.5% abv
- Destined to become more delicate Fino or Manzanilla styles
23
Q
Wines marked as gordura are fortified to what % abv?
A
17 - 18% abv
- High level of alchohol that will not permit the growth of flor, and will become Oloroso Sherries
24
Q
En Rama Sherry
A
Biologically aged Sherry bottled directly from cask without filtration
25
River that sits in the northwestern part of Jerez
**Guadalquivir**
* Guadallete River in the center of the region near the town of Cadiz
26
Sherry
2 DO zones
* **Jerez-Xérès-Sherry**
* **Manzanilla-Sanlúcar de Barrameda**
**\*** they share an identical production zone and similar production guidelines, but the latter must be aged in the seaside town of Sanlúcar de Barrameda
27
Hot, dry wind that blows from the east, and intensifies the heat in Jerez
***levante***
* cooks the grapes on the vine during ripening
* vs *poniente*, humid Atlantic wind, which alternates with levante, and promotes the growth of *flor*
28
Jerez
2 influential winds
* ***levante***
* From the east, hot, dry, intenifies heat, cooks the grapes on the vine during ripening
* ***poniente***
* Humid Atlantic, from the west, alternates with *levante*, and promotes the growth of *flor*
29
*albariza* soil
*albariza*
* **Chalky, porous, limestone-rich, brilliant white color**
* **Moisture-retentive, retains water from autumn and winter rains**
* **Friable structure, allows vine roots to penetrate deeply in search for water trapped beneath its baked, impermeable surface during the arid growing season**
* **Concentrated on the gentle slopes of Jerez Superior (80% of region's vines), subregion btwn Sanlúcar de Barrameda and the Guadalete River**
* **Produces the best Sherry**
30
*albariza* soil
Benefits
*albariza*
* **Moisture-retentive, retains water from autumn and winter rains**
* **Friable structure, allows vine roots to penetrate deeply in search for water trapped beneath its baked, impermeable surface during arid growing season**
31
Area with most concentration of *albariza* soils
* **Jerez Superior - gentle slopes**
* **Sub-region btwn Sanlúcar de Barrameda and the Guadalete River (which flows into Bay of Cádiz, south of Jerez de la Frontera)**
32
Jerez
Region with most vines planted
**Jerez Superior**
* **80% of the appellation's vines**
* **Sub-region btwn Sanlúcar de Barrameda and the Guadalete River**
33
Main area with most *pagos* (vineyards)
**Jerez de la Frontera**
* **Inclunding vineyards Macharnudo, Añina, Carrascal**
34
Macharnudo
Size in acres
**over 2000 acres**
35
*barros* soil
***barros***
* **Higher proportion of clay**
* **Prominent in low-lying valleys**
36
Areas with most *barros* soils
***barros***
* **Prominent in low-lying valleys**
* **Higher proportion of clay**
* **More difficult to work**
37
*arenas* soil
***arenas***
* **Sandy soils**
* **Coastal areas**
38
Jerez
3 major vineyard sites
* **Macharnudo (over 2000 acres, largest)**
* **Añina**
* **Carrascal**
39
*Sobretablas*
***Sobretablas***
* For wines that develop under *flor*, period of 6 months to a year, which the wines' evolution may be redirected, and classified a 2nd time as one of the following:
* ***Palma***: Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles.
* ***Palma Cortada***: A more robust Fino, which may eventually emerge as Amontillado.
* ***Palo Cortado***: A rarity. Although flor is still present, the wine’s richness leads the cellar master to redirect the wine toward an oxidative aging path. The wine will be fortified after Sobretablas to at least 17% abv, destroying the veil of flor that protects it from oxygen.
* ***Raya***: Despite its initial promise, flor growth is anemic, or the protective yeast has died completely. The wine’s robust character is reinforced by further fortification to 17-18%, and the wine emerges from Sobretablas as an Oloroso.
* ***Dos Rayas***: The wine’s flor has disappeared, but its character is rough and coarse. Characterized by high levels of volatile acidity, these wines are either blended and sweetened for lower quality Sherry or removed from the Sherry-making process, often finding new life as Sherry vinegar.
Fortified Wine
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