level: Andalucia
Questions and Answers List
The need-to-know DOs of Andalucia
level questions: Andalucia
| Question | Answer |
|---|---|
| DO Jerez-Xeres-Sherry: Styles (primary grapes), climate, soils | 100% generoso; Mediterranean; albariza, barros, arenas; co-terminous with DO Manzanilla-Sanlucar de Barrameda |
| DO Manzanilla-Sanlucar de Barrameda: Styles (primary grapes), climate, soils | 100% generoso; Mediterranean; albariza, barros, arenas; co-terminous with DO Jerez-Xeres-Sherry |
| What is the difference between DO Jerez-Xeres-Sherry and DO Manzanilla-Sanlucar de Barrameda? | They are identical except that only wines aged in Sanlucar de Barrameda may be labeled as DO Manzanilla-Sanlucar de Barrameda |
| What is the Zona de Produccion? | Another term for Marco de Jerez, i.e., the nine towns around which Sherry may be made. |
| What distinguishes Jerez Superior from other areas? | Those areas within the Zona de Produccion where the soil is abariza |
| Where is the Zona de Crianza? | Aka the "Sherry Triangle," which includes Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda defining the only area within which Sherry may be aged |
| What are the Marco de Jerez? | The nine towns that make up the coterminous DOs of Jerez-Xeres-Sherry and Manzanilla-Sanlucar de Barrameda |
| DO Malaga: Styles (primary grapes), climate, soils | 100% dulce; Mediterranean; limestoneclay, decomposed slate; PX and Moscatel de Alejandria wines |
| What is Pajarete/Paxarete/Paxarette? | DO Malaga: Fortified sweet wine primarily from PX or Moscatel; grapes fermented and oxidatively aged for a minimum of 2 years in oak |
| DO Malaga - Axarquia subzone: Generally, dominant grape | Most important subzone; Moscatel vineyards on steep terraces and slopes |
| DO Malaga - Montes de Malaga subzone: Generally, dominant grapes | High altitude vineyards where PX and Moscatel thrive |
| DO Malaga - Norte subzone: Generally, dominant grape | Most extreme temperatures; PX typically allowed to over-mature to concentrate sugars and maximize phenolic development |
| DO Malaga - Manilva subzone: Generally, dominant grape | Most humid and fertile; Moscatel is lead grape, but most production for raisins as DO Pasas de Malaga |
| DO Malaga - Serrania de Ronda subzone: Generally | Western part of DO; primary production area for still wines under DO Sierras de Malaga |
| DO Montilla-Moriles: Styles, climate, soils | 54% blanco, 46% generoso/dulce; Mediterranean; albero, ruedos; best vineyards at altitude and albero soil |
| DO Montilla-Moriles: Wines | PX reigns for still, dulce, generoso, sweetening agent for Sherry; like Sherry, but PX based; Fino, Amontillado, Oloroso; Fino not fortified |
| What is Albariza/Albero? | Water retentive soil containing 30% to 80% chalk mixed with limestone, sand and clay; found in DO Jerez-Xeres-Sherry/Manzanilla and DO Montilla-Moriles; called "albero" in DO Montilla-Moriles |
| What is Barros? | Clay soil found in DO Jerez-Xeres-Sherry/DO Manzanilla-Sanlucar de Barrameda |
| What is Arenas? | Sandy soil found in DO Jerez-Xeres-Sherry/DO Manzanilla-Sanlucar de Barrameda |
| What is Ruedos? | A soil type found in DO Montilla-Moriles: sandy topsoil over clay subsoil |
| Describe the Soleo or asoleado process | A process in which grapes are dried on straw mats in DO Montilla-Moriles in the production of Sweet PX |
| What is a Tinaja? | Large earthenware jar used for wine storage in DO Montilla-Moriles |
| How is a Sweet PX vinified? | DO Montilla-Moriles: Asoleado PX, ≥ 400 g/l, basket press, yeast ferments to 3-4%, fortification to 15%, categorized as vintage or solera, aged at capacity ≥ 2 years in wood |
| Are vintage Sweet PX wines topped off during aging? | No, they are allowed to become more concentrated over time, sugar going as high as 500 g/l. |