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05 the Diversity of Sherry

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05 the Diversity of Sherry history denominations viticulture wine-making ageing diversity enjoy The diversity of Sherry history denominations viticulture wine-making ageing diversity enjoy The diversity of Sherry wines drydry 1. Vinos Generosos dry 2. palepaleVinos Dulces Naturales sweet darkdark 3. Vinos Generosos de Licor blended sweetsweet history denominations viticulture wine-making ageing diversity enjoy Sherry styles according to the “Reglamento” Dry MANZANILLA (vinos generosos) drydry FINO AMONTILLADO OLOROSO PALO CORTADO palepale darkdark Sweet MOSCATEL (vinos dulces naturales) PEDRO XIMÉNEZ (DULCE DE PALOMINO) Blends sweetsweet PALE CREAM (vinos generosos (PALE DRY) de licor) MEDIUM CREAM history denominations viticulture wine-making ageing diversity enjoy Vinos generosos dry Fino Amontillado Oloroso Manzanilla Palo Cortado § Palomino grape variety § Total fermentation (sugar < 5 gr/l) § Development of Flor BIOLOGICAL AGEING………TRADITIONAL AGEING history denominations viticulture wine-making ageing diversity enjoy Fino § Aged only through biological ageing (evolution under flor). § Pale, straw-yellow Colour. § Pungent nose, with hints of yeasts (fresh dough) and dry fruits (almonds). § Very dry, light, delicate taste. ü Alcohol content between 15 and 17% vol. ü Less than 1 gram of sugar per litre ü Total acidity (tartaric) <4 grams / litre ü Volatile acidity (acetic) <0.2 grams / litre ü Very low level of glycerine (<2 gram / litre) history denominations viticulture wine-making ageing diversity enjoy Manzanilla § A Denomination of Origin on its own, though sharing the same produCtion area, method of produCtion and Controls of the “Jerez-Xérès-Sherry”, and also ruled by the same “Consejo Regulador”. § The ageing phase of produCtion (only biologiCal) needs to take plaCe in the town of SanlúCar de Barrameda. § The speCial miCroClimatiC Conditions of this Coastal town (lower temperature and higher humidity) determine the CharaCteristiCs of a speCifiC type of flor. § Two traditional styles of Manzanilla: fina and pasada. history denominations viticulture wine-making ageing diversity enjoy Manzanilla § Very pale, straw-yellow Colour. § Pungent, yeasty nose with hints of almonds and Camomile. § Dry, fresh, deliCate and niCely bitter on the palate, with salty notes. § Very light overall impression. ü Alcohol content between 15 and 17% vol. ü Less than 1 gram of sugar per litre ü Total acidity (tartaric) <4 grams / litre ü Volatile acidity (acetic) <0.2 grams / litre ü Very low level of glycerine (<2 gram / litre) history denominations viticulture wine-making ageing diversity enjoy Evolution of analytical parameters in biological ageing history denominations viticulture wine-making ageing diversity enjoy Amontillado § Partially aged with flor: both biologiCal and traditional ageing. § Amber to pale mahogany colour. § Slightly pungent, with a deep, complex, nutty nose. § Full and smooth on the palate, with a dry finish and a persistent aftertaste. ü Alcoholic content between 16 and 22% vol. ü Less than 5 grams of sugar per litre ü Total acidity (tartaric) <5 grams / litre ü Volatile acidity (acetic) <0.8 grams / litre ü Low level of glycerine history denominations viticulture wine-making ageing diversity enjoy Evolution of key analytical parameters in Amontillado history denominations viticulture wine-making ageing diversity enjoy Oloroso § Only oxidative ageing. § Intense mahogany Colour, darker as the wine gets older. § Very deep aromas (oloroso). Warm, round and CompleX. § Smooth and full-bodied. GlyCeriC and with a very long aftertaste. ü Alcohol content between 17 and 22% vol. ü Less than 5 grams of sugar per litre ü Total acidity (tartaric) <5 grams / litre ü Volatile acidity (acetic) <0.8 grams / litre ü High level of glycerine (>6 grams / litre) history denominations viticulture wine-making ageing diversity enjoy Evolution of key analytical parameters in Oloroso history denominations viticulture wine-making ageing diversity enjoy Palo Cortado § An eXCeptional, very rare wine, produCed through long traditional ageing of very fine wines. § Bright mahogany Colour. § Encompasses the delicate, slightly pungent nose of amontillados with the struCture and depth of olorosos. § Shows a CharaCteristiC lactic note. ü Alcohol content between 17 and 22% vol. ü Less than 5 grams of sugar per litre ü Total acidity (tartaric) <5 grams / litre ü Volatile acidity (acetic) <0.8 grams / litre ü High level of glycerine (>6 grams / litre) history denominations viticulture wine-making ageing diversity enjoy Natural Sweet Wines sweet § Primarily made from Pedro Ximénez & MosCatel grape varieties. § Late-harvest or even sun-drying of the grapes (soleo) in order to ConCentrate the sugar. history denominations viticulture wine-making ageing diversity enjoy Natural Sweet Wines sweet § Partial fermentation of the grape musts. alcohol + traditional (oXidative) ageing. Moscatel X Pedro Ximénez history denominations viticulture wine-making ageing diversity enjoy Moscatel § Intense mahogany Colour and high density. § CharaCteristiC aromas of the variety. Fresh notes of dried fruits. § Very sweet taste, fresh and velvety. Long aftertaste. ü AlCoholiC Content between 15 and 22% vol. ü Between 200 and 300 grams of sugar per litre ü Total aCidity (tartariC) 4-5 grams / litre ü Volatile aCidity (aCetiC) +0.4 grams / litre history denominations viticulture wine-making ageing diversity enjoy Pedro Ximénez § EXtremely dark mahogany Colour and dense, syrupy appearanCe. § Deep aromas of dried fruits (raisins), gaining CompleXity with ageing: toffee, liquoriCe... § Very sweet taste, with a smooth, velvety teXture. Very long aftertaste. ü AlCoholiC Content between 15 and 22% vol. ü Between 400 and 500 grams of sugar per litre ü Total aCidity (tartariC) 4-5 grams / litre ü Volatile aCidity (aCetiC) +0.4 grams / litre history denominations viticulture wine-making ageing diversity enjoy Evolution of key analytical parameters in Pedro Ximénez history denominations viticulture wine-making ageing diversity enjoy blended “Vinos Generosos de Licor” § ProduCed from dry (generoso) wines. § Blended with natural sweet wines (or ConCentrated grape must). Pale Cream Pale Dry El viejo arte del cabeceo (mezclas) Medium Cream history denominations viticulture wine-making ageing diversity enjoy Concentrated Grape Must § Obtained from fresh grapes (geographiCal origin is irrelevant), through a proCess of: 1. Filtration. 2. ReCtifiCation → through deColouring resins and ioniC interchange. § Transparent, odourless, very sweet liquid: water + glucose + fructose history denominations viticulture wine-making ageing diversity enjoy Pale Cream § Pale, straw-yellow Colour. § Notes of almonds and of biological ageing. Slightly pungent. § Sweet, light and fresh on the palate. ü Alcohol content < 15.5% vol. ü Between 45 and 115 grams of sugar per litre (if < 45 gr/l, “Pale Dry”) ü Total acidity (tartaric) <3.5 grams / litre ü Volatile acidity (acético) <0.2 grams / litre history denominations viticulture wine-making ageing diversity enjoy Medium § Amber to light mahogany colour. § Slightly pungent, nutty aroma. § Smooth and round on the palate, with varying degrees of sweetness: − If sugar < 45 gr/l, “Medium Dry” − If sugar > 45 gr/l, “Medium Sweet” ü Alcohol content between 15 and 22% vol. ü Less than 115 grams of sugar per litre ü Total acidity (tartaric) <3.5 grams / litre ü Volatile acidity (acético) <0.6 grams / litre history denominations viticulture wine-making ageing diversity enjoy Cream § Dark mahogany colour. Dense appearanCe. § Intense aroma of oloroso, Combined with notes of dried fruits (raisins). § Full-bodied, sweet and velvety on the palate. ü AlCohol Content between 15,5 and 22% vol. ü More than 115 grams of sugar per litre ü Total aCidity (tartariC) <3.5 grams / litre ü Volatile aCidity (aCétiCo) <0.6 grams / litre history denominations viticulture wine-making ageing diversity enjoy Two key factors determine Sherry´s enormous diversity Degree of Degree of oxidation sweetness Determined by the type Determined by the type of ageing of fermentation history denominations viticulture wine-making ageing diversity enjoy Two key factors determine Sherry´s enormous diversity manzanilla dry fino amontillado oloroso Degree of Degree of oxidation medium sweetness pale dark sweetness Determined by the type pale Cream Determined by the type of ageing of fermentation Cream mosCatel sweet pedro Ximénez oxidation history denominations viticulture wine-making ageing diversity enjoy Ageing levels 2 4 12 15 20+ 30+ technical Special minimum limitations Categories legal ageing industry Sherry age-referenCe is always average related to average ageing history denominations viticulture wine-making ageing diversity enjoy Sherry with certified age: V.O.S. & V.O.R.S. § CertifiCation system based on “saCas” of exCeptionally old and rare (saCristía) wines. § Mainly applicable to Amontillado, Oloroso, Palo Cortado and Pedro Ximénez. § Three-tier qualification proCedure: 1. Blind tasting. 2. Analytical parameters. 3. Shipping quota. history denominations viticulture wine-making ageing diversity enjoy Sherry with certified age: V.O.S. & V.O.R.S. § AnalytiCally, ConCentration provoques an inCrease in: - alcoholic Content - dry eXtraCt / ashes - Components derived from barrel eXtraCtion and reaCtions with the previous ones. § OrganoleptiCally, big inCrease in: - complexity - ConCentration of aromas - Colour - persistenCy history denominations viticulture wine-making ageing diversity enjoy Examples of some key parameters in VORS history denominations viticulture wine-making ageing diversity enjoy Sherry with an Age indication: 12 & 15 years § CertifiCation given to individual soleras of a Certain age and quality. § Initial three-tier qualifiCation proCedure, renewed periodiCally. § Not applicable to Fino and Manzanilla. history denominations viticulture wine-making ageing diversity enjoy Types of Sherry – the key ideas þ Two faCtors determine the diversity of styles: oXidation (Colour) and sweetness. þ Three groups of Sherries aCCording to the “Pliego de CondiCiones”: Dry (Generoso) / Natural Sweet and Blended. þ Time makes a differenCe. .
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