1.Name the town where Manzanilla Sherry is matured. What is the effect of this location on the production of this wine?
Sanlucar de Barrameda. It is a separate DO.
It is close to the ocean. Therefore, it has more humid and cooler conditions.
This guarantees a thick layer of flor throughout the year.
The wine has more intensely tangy aromas.
2. Name the characteristic soil of Jerez, the Sherry producing region. What is its importance?
Albariza soil.
Albariza has a very high chalk content.
The soil has good drainage.
It can store enough water to sustain the vines during the hot and dry summer because of its depth.
It retains moisture.
It forms a hard crust during the summer and limits evaporation from the soil.
3. Explain biological aging in Sherry.
Biological aging requires flor that is made from a number of yeast strains.
The wines are fortified to between 15–15.5% abv. This is the ideal strength for the development of flor.
Flor is a thick layer of yeast on the surface of the wine.
It feeds on the alcohol and nutrients in the wine and oxygen in the atmosphere, and produces CO₂ and acetaldehyde.
Acetaldehyde gives Sherry a unique flavor.
The solera system can sustain a permanent culture of flor in every butt.
The butts are five-sixths full to allow more oxygen.
The layer of flor also protects the wine from oxidation.
Flor constantly consumes alcohol and other nutrients. Therefore, new wine is added regularly for the flor.
Biologically aged Sherry quickly loses freshness and should be consumed as soon as possible after bottling.
4.Describe the appearance, aroma, and palate expected for Fino and Oloroso.
Fino
Appearance: Pale lemon.
Aroma: Citrus fruits, almonds, herbs, and bread notes from the action of flor.
Palate: Tangy and salty. Dry, light to medium body.
Oloroso
Appearance: Brown.
Aroma: Oxidative aromas such as leather, toffee, spice, and walnuts.
Palate: Dry, full body.
5.At what temperature should Fino Sherry be served?
Chilled 7-10℃
6.Explain why the maturation period of Sherry can only be expressed as an average age.
Because of the unique maturation system called the Solera system.
The system is made up of a number of groups of butts.
During the maturation process, wines are moved between the butts over time to achieve a blend of younger and older wines.
Younger and older wines are blended again and again.
Because of the systematic blending that happens every time wine is moved between the butts, Sherry is expressed only as an average age of wine.
7. What kind of container is used for the maturation of Sherry?
600-litre oak barrels called butts.
The butts are used to mature unfortified wines before they are used to mature Sherry, to eliminate any oak flavor.
The oak allows oxygen to reach the wine.
Butts are filled only five-sixths full.
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