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;
3 Cards in this Set
- Front
- Back
|
General |
Method pf wine making depends on ehat we want in end product: - dry or sweet Youthful? Aged?
Timing of fortification: During fermentation (port, muscat) After fermentation (sherry) - in that case you start with a dry product and add sugar later |
|
|
Sherry |
South of Spain - warm mediterranean climate Winds are impt: Poniente - cooling and humid (grape growing - cools vineyard close to the coast; also impt for maturation as it helps reduce dryness and level of oxidation) Levante - comes from the Levant (east) - hot and dry; it is a risk esp for inland vineyards
Soil: Albariza (chalk) - traps water for dry season and forms a crust to prevent water from evaporating Good water retention - growers dig pits to trap water during the rainy season
Grapes: - Palomino most planted and used: low acid, low alcohol, boring (ok because it is the maturation that makes the flavour) - pedro ximenez grows better outside the region (ok to bring to sherry) - thick skinned, dried for raisined character - muscat of alexandria: floral, aromatic, dried
Maturation: - minimum 2 yrs in 3 key towns |
|
|
Sherry ageing |
Part-filled 600l old butts (old so no oaky flavour)
See notes for ageing - 2 types: Biological Oxidative Use one or the other depending on style of wine
High strength grape spirit (96%) is used for fortification |
