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WSET3 > 47. Sherry > Flashcards

47. Sherry Flashcards

1
Q

What is the main town where Sherry is produced?

A

Jerez, Spain.

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2
Q

What are the two smaller towns where Sherry is produced?

A

Sanlucar de Barrameda and Puerto de Santa Maria

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3
Q

Who is permitted to mature but not sell Sherry?

A

almacenistas

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4
Q

What is the climate of Jerez?

A

warm Mediterranean climate, very sunny

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5
Q

What are the three main soil types in Jerez? What is the main content of each?

A

albariza (chalk), barros (clay), arenas (sand)

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6
Q

Why is rootstock selection critical for sherry production?

A

albariza soils are prone to chlorosis (inability to gain sufficient iron in limestone soil) if using the wrong rootstock

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7
Q

What are the three main grape varieties for sherry?

A

Palomino, Pedro Ximenez (PX), Muscat of Alexandria

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8
Q

What soil is favored by Palomino grape used for sherry?

A

albariza

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9
Q

What soil is favored by Muscat of Alexandria grape used for sherry?

A

arena

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10
Q

What are the two winds in Jerez?

A

poniente (cool and humid from the west [poner: sun puts down in west]), levante (hot and drying from the east [levante: sun rises in the east)

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11
Q

What are the two main classifications for dry Sherry?

A

Fino (with flor for biological maturation), Oloroso, (little or no flor for oxidative maturation)

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12
Q

What is flor?

A

Several different yeast strains that form on the surface of the wine.

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13
Q

What are the biological inputs for flor?

A

alcohol and oxygen

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14
Q

What are the biological outputs for flor?

A

carbon dioxide and acetylaldehydes

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15
Q

Describe the best environment for flor.

A

abv < 15.5%, cool moderate temperatures, high humidity

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16
Q

What is the best time of year for flor to grow?

A

spring and autumn

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17
Q

After fermentation, sherry wine is fortified to what level?

A

Fino to 15% abv, Oloroso to 17% abv

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18
Q

What is sobretabla stage of Sherry vinification?

A

after fermentation and fortification, wine is transferred to oak barrels for several months of rest, this is the new wine for the solera system to be put in the youngest (highest number) criadera

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19
Q

What is Manzanilla Sherry?

A

a separate Sherry DO made in Sanlucar de Barrameda, generally a Fino style

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20
Q

What is the color of Oloroso Sherry?

A

deep brown

21
Q

What are the aromas of Oloroso Sherry?

A

oxidative aromas such as toffee, leather, spice and walnut

22
Q

What style of Sherry is Amontillado?

A

intermediate, ageing under flor and later oxidative ageing

23
Q

What style of Sherry is Palo Cortado?

A

intermediate, ageing under flor and later oxidative ageing

24
Q

What is the difference between the chalk in Champagne and the chalk in Jerez?

A

chalk in Champagne is compact like a rock and chalk (albariza) in Jerez is crumbly, like sand

25
Q

What is the acidity of wine from the Palomino grape?

A

low (Sherry requires acidification)

26
Q

What is the minerality of wine from the Palomino grape?

A

high

27
Q

More heavily pressed juice of Palamino if used for which classification of dry Sherry?

A

Oloroso

28
Q

Free run or lightly pressed juice of Palamino if used for which classification of dry Sherry?

A

Fino

29
Q

Where is Palomino wine fermented for Sherry?

A

in stainless steel tanks

30
Q

Where is Palomino wine aged for Sherry production?

A

600 liter American oak barrels

31
Q

What is the typical percent of new oak for Sherry ageing?

A

none, tannin in wood will inhibit flor

32
Q

How soon should a bottle of Manzanilla or Fino Sherry be consumed after opening?

A

generally within a few days of opening the bottle (like other white wines) [Peter Liem and Keven Zraly]

33
Q

How soon should a bottle of oloroso or palo cortado Sherry be consumed after opening?

A

generally within a week or two after opening the bottle [Peter Liem]

34
Q

Who controls the Sherry trade?

A

the producers

35
Q

Where do Sherry producers age their product?

A

bodega (ageing warehouse)

36
Q

Which Sherry styles undergo biological ageing with flor?

A

Fino and Manzanilla

37
Q

What is the difference between Pale Cream Sherry and Pale Cortado Sherry?

A

Pale Cream Sherry is a Fino sweetened with rectified grape must. Pale Cortado Sherry is initially biologically aged, then oxidative (very rare)

38
Q

What is difference between Fino and Manzanilla?

A

Manzanilla is made in cooler and more humid conditions, therefore has thicker flor and more tangy aroma.

39
Q

What is Manzanilla pasada?

A

Manzanilla made in the Amontillado style (mixed)

40
Q

What is the color of Fino Sherry?

A

pale lemon

41
Q

What are the aromas of Fino Sherry?

A

almonds, herbs and dough (referred to tangy or salty)

42
Q

What is the difference between the Solera System and the Solera?

A

the Solera System is the maturation system for Sherry, it contains different levels (or criaderas); the Solera is the final level of the system.

43
Q

What are the characteristics of the Palomino grape?

A

low in acid and lacking strong varietal aromas

44
Q

How do Sherry producers calculate the age of their product?

A

average age (not youngest as with Whisky)

45
Q

What is the normal temperature of fermentation for Sherry?

A

20 - 25 d C (higher than most white wines)

46
Q

How does temperature of fermentation affect the style of Sherry?

A

wines fermented at lower temperatures make the best Fino; wines fermented at higher temperatures tend to used for Oloroso

47
Q

Which wines is fortified AFTER primary fermentation is complete?

A

Sherry

48
Q

Name 3 wines where fermentation is interrupted by fortification?

A

Port, Maderas, VdN

49
Q

What is Moscatel?

A

Local Spanish name for Muscat of Alexandria

WSET3 (56 decks)

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