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3 Cards in this Set

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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