Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
79 Cards in this Set
- Front
- Back
|
What is Sherry?
|
is a fortified wine from Andalucía on the southern coast of Spain
|
|
|
Where is Sherry located?
|
within the coastal province of Cádiz, flanked by the Guadalquivir River to the northwest. The town of Chiclana de la Frontera marks the southeastern border of the roughly triangular region.
|
|
|
Name the 2 major rivers within the Sherry producing region of Spain.
|
Gualdalquivir River in the Northwest of the region
Guadalete River south of Jerez de la Frontera |
|
|
What is the hottest region of Spain?
|
Jerez
|
|
|
What are the 3 towns that are the center of Sherry produciton?
|
Jerez de la Frontera
El Puerto de Santa María Sanlúcar de Barrameda |
|
|
What are the 2 DO zones of Sherry?
|
Jerez-Xérès-Sherry
Manzanilla-Sanlúcar de Barrameda |
|
|
What is the climate of Sherry?
|
Hot & Dry. On the coast, the cool Atlantic breezes alleviate the heat of the region, but the effect quickly dissipates as one moves inland: summer average temperatures may be nearly 20° F higher in Jerez de la Frontera than in Sanlúcar de Barrameda. The hot, dry levante wind intensifies the region’s heat
|
|
|
What is the levante wind?
|
The hot, dry levante wind intensifies the region’s heat. Said to drive men mad, the howling levante blows from the east and essentially cooks the grapes on the vine during ripening.
|
|
|
What is poniente wind?
|
The humid Atlantic poniente wind alternates with the levante, and promotes the growth of flor, a film-forming yeast necessary in the maturation of Sherry.
|
|
|
What are the 9 towns for Sherry produciton?
|
Jerez de la Frontera
(Cádiz) El Puerto de Santa María (Cádiz) Sanlúcar de Barrameda (Cádiz) Chiclana de Frontera (Cádiz) Puerto Real (Cádiz) Rota (Cádiz) Chipiona (Cádiz) Trebujena (Cádiz) Lebrija (Seville) |
|
|
Of the towns within the Sherry region which falls outside the province of Cadiz?
|
Lebrijia
|
|
|
What is flor?
|
a film-forming yeast necessary in the maturation of Sherry.
|
|
|
What are the soils of Sherry?
|
albariza (limestone chalk)
barros (clay) arenas (sand) |
|
|
What is Jerez Superior?
|
snow-white albariza soils are concentrated on the gentle slopes of Jerez Superior, a sub-region between Sanlúcar de Barrameda and the Guadalete River, which flows into the Bay of Cádiz just to the south of Jerez de la Frontera
|
|
|
What is a pagos?
|
single vineyard in Sherry
|
|
|
Name some Pagos of Jerez de la Frontera.
|
Almocaden
Anina Balbaina Burujena Carrascal Cuartillo Gibalbin Macharnudo Tabajete Tizon Torrox |
|
|
What is the largest pago in Jerez?
|
Macharnudo
|
|
|
Name some Pagos of Sanlucar de Barrameda.
|
Callejuela
Hornillo El Maestre Mahina Medidora Mirafloras Munive Pastrana |
|
|
What are the 3 authorized grapes of Sherry?
|
Palomino
(Listán) Pedro Ximénez (PX) Moscatel (Muscat of Alexandria) |
|
|
What are the 2 sub-varieties Palomino?
|
Palomino Fino
Palomino de Jerez |
|
|
Tof F. Palomino is a low acid grape?
|
TRUE
|
|
|
What soil does Moscatel grow best on?
|
arenas soils near Chipiona
|
|
|
Where does Pedro Ximénez grow the most?
|
Montilla-Moriles DO
|
|
|
What is the soleo process?
|
In the Montilla-Moriles DO Moscatel & Pedro Ximénez enter the soleo process for a period of 1 to 3 weeks, in which grape bunches are dried in the sun on esparto grass mats prior to pressing
|
|
|
How are the grapes trained in Jerez?
|
vara y pulgar
|
|
|
What is vara y pulgar?
|
the 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).
|
|
|
What are the maximum yeilds in Jerez & Jerez Superior?
|
80 hl/ha in Jerez Superior
100 hl/ha in the rest |
|
|
What are pisadores?
|
laborers needed to crush grapes with hier feet in Sherry
|
|
|
What are zapatos de pisar?
|
cowhide boots with angled nails on the soles worn by pisadores to help crush grapes in Sherry
|
|
|
How many Liters of juice must be crushed in 100kg grapes in Sherry?
|
A maximum 72.5 liters of juice may be pressed from 100 kg of grapes.
|
|
|
What is Yeso?
|
growers adhere gypsum or yeso to the grapes prior to pressing, which aided clarification and acidfication—when combined with cream of tartar—produced tartaric acid.
|
|
|
What is desfangado?
|
Sherry racking system
|
|
|
Traditonally, what is Sherry aged in?
|
used American oak butts of 600 liters
Fino sherries are only filled to 500 liters for space for Flor to grow |
|
|
At what age does a sherry barrel to begin show potential?
|
20 to 25 Years
|
|
|
What is the best age for a Sherry barrel?
|
50 years
|
|
|
Today, what is most Sherry fermanted in?
|
temperature-controlled stainless steel tanks of 50,000 liter capacity
|
|
|
After fermentation, Sherry is classified into what 2 divergent paths to start the aging process?
|
palo: marked with a vertical slash for Fino (Flor Growth) fortified to 15% abv
or gordura: marked with a circle for olorosso aging fortified to at least 17% |
|
|
What is mitad y mitad?
|
Neither wine is fortified directly with spirit, rather a gentler mixture of grape spirit and mature Sherry
|
|
|
What is the main differnece between Fino/Manzanilla & Oloroso Sherry's aging process?
|
Fino and Manzanilla styles undergo biological aging, whereas Oloroso Sherry undergoes oxidative aging
|
|
|
Overall, what is the main difference between Fino & Olorosa Sherry?
|
Oloroso has higher levels of glycerol becasue it does not have flor growth therefore giving it a much bigger body than Fino sherry
|
|
|
What is an Biological aging process of Sherry?
|
biological aging process in Sherry is the film-forming yeast known as the flor del vino—the “flower”
|
|
|
What abv must present for Flor to grow?
|
15-15.5% abv
|
|
|
What is the purpose of Flor in the produciton of Sherry?
|
Flor forms a film on the surface of the wine that will protect the liquid from oxidation. The flor grows vigorously in the spring and autumn months, forming a frothy white veil over the wine’s surface; in the heat and cold of the summer and winter it thins and turns gray.
|
|
|
What are Sobretablas?
|
wines that develop under flor will enter an intermediary stage, for a period of 6 months to a 1 year
|
|
|
What are the 5 categories of the second Sherry classification?
|
Palma
Palma Cortada Palo Cortado Raya Dos Rayas |
|
|
What is Palma?
|
Fine, delicate Sherry in which the flor has flourished, protecting the wine from oxidation. Such wines will generally develop as Fino styles
|
|
|
What is Palma Cortada?
|
A more robust Fino, which may eventually emerge as Amontillado
|
|
|
What is 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
|
|
|
What is 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
|
|
|
What is Dos Raya?
|
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.
|
|
|
What is the minimum aging requirements for Sherry?
|
3 years
|
|
|
What is a criadera?
|
upper scale, or tier of the solera
|
|
|
What is a trasiego?
|
movement of wine from one criadera to the next
|
|
|
Who are soleras marked or how do we know how old they are?
|
often marked with the year the solera was started
|
|
|
How is the solera system improtant to the biological aging process of Sherry?
|
as flor requires certain nutrients and oxygen to survive. The movement of wine from one butt to another provides oxygen; the addition of añada wines provides a constant influx of nutrients for the flor to prosper
|
|
|
What are the 7 Gerneroso Sherry styles?
|
Fino
Amontillado Oloroso Palo Cortado Manzanilla Fina Manzanilla Pasada Manzanilla Olorosa |
|
|
What is a 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 15-18%.
|
|
|
What is Fino-Amontillado?
|
If the loss of its protective veil is not ruinous and the wine is of good quality, it has the capacity to evolve into a Fino-Amontillado, finally becoming an Amontillado as its flavor, strength and color deepen
|
|
|
What is an Amontillado?
|
It is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso
must bw 16-17% abv |
|
|
What is an Oloroso?
|
The darker Oloroso, meaning “fragrant”, demonstrates spicy, walnut tones and a smooth mouthfeel. Oloroso must range from 17% to 22% abv.
|
|
|
What is Palo Cortado?
|
is a variety of Sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso. This either happens by accident when the flor dies, or commonly the flor is killed by fortification or filtration.. 17% to 22% abv.
|
|
|
What are the 3 Generoso Sherry styles of Sanlúcar de Barrameda?
|
Manzanilla Fina
Manzanilla Pasada Manzanilla Olorosa |
|
|
What is the cabeceo process?
|
The final blend of sherry including any sweetining & coloring agents
|
|
|
What are the 3 sweetening agents in Sherry?
|
dulce pasa
dulce de almíbar mistela |
|
|
What is Dulce Pasa?
|
mistela produced from “sunned” Palomino—is the most common sweetening agent in modern Jerez
|
|
|
What is Dulce de Almíbar?
|
a blend of invert sugar and Fino, is rare
|
|
|
What is vino de color?
|
a non-alcoholic concoction produced by a combination of boiled, reduced syrup and fresh must
|
|
|
What is sancocho?
|
concoction produced by a combination of boiled, reduced syrup and fresh must. If reduced to 1/3 of its original volume
|
|
|
What is arrope?
|
concoction produced by a combination of boiled, reduced syrup and fresh must. If reduced to 1/5 of its original volume
|
|
|
What are almencitas?
|
purchase young wines, age them, and sell the wines to shippers at proper maturity.
|
|
|
What is Vino Dule Natural in terms of Sherry?
|
Moscatel and Pedro Ximénez in Sherry production is often supporting, wines produced solely from “sunned” grapes
|
|
|
What is VOS?
|
Vinum Optimum Signatum, or “Very Old Sherry”—may be applied to solera wines with an average age of over 20 years
|
|
|
What is VORS?
|
Vinum Optimum Rare Signatum, or “Very Old Rare Sherry”—may be applied to solera wines with an average age of over 30 years
|
|
|
What is a copita?
|
tradtional Sherry glass
|
|
|
What is East India Sherry?
|
Rich Sweet Madeira like Sherry which used to make a voyage to the Far East but now it is achieved in the cellar
|
|
|
What 3 Sherry pago's are known for Fino?
|
Añina
Balbaina Los Tercios |
|
|
What Sherry pago is known for Amontillado?
|
Macharnudo
|
|
|
What 3 Sherry pago's are known for manzanilla?
|
Madroñales
Miraflores Sanlúcar |
|
|
What producers started the Almacenista concept?
|
Lustau
|
