| What styles of sherry undergo biological aging? | Fino/Manzanilla (and Amontillado) |
| What is biological aging? | Aging under a blanket of yeast (Saccharomyces beticus) called flor. |
| What is the ideal environment for biological aging? | Aerobic and undisturbed; cool and stable temperature (18-20C), and humid (>65%) |
| How is the proper environment for biological aging maintained in hot and dry Andalucia? | Bodega doors are closed, floor regularly hosed down with water, Fino barrels kept close to ground. |
| How does flor affect the wine? | Yeasts catalyze a series of reactions which metabolize alcohol, acid and glycerin, while producing aldehydes and fusel oils. |
| Does flor protect the wine from acetobacter? | Yes |
| What is acetobacter? | The bacteria responsible for vinegar production. |
| How does flor prevent overt oxidation? | The velo de flor creates a semi-permeable layer preventing too much oxygen from reaching the wine. |
| How long will flor's supply of alcohol, acid and glycerin last? | 12-18 months |
| How is the underlying wine refreshed to keep the flor active? | Younger wine is added |
| What is the minimum aging requirement for biologically aged wines? | 2 years |
| How is a sherry pulled out from underneath a living flor labeled? | Fino or Manzanilla |
| What happens to the sherry if its flor dies? | It is typically refortified to 17% and aged oxidatively as an Amontillado |
| What style of sherry undergo oxidative aging? | Oloroso (and Amontillado) |
| How does oxidative aging protect the wine from acetobacter? | The wine is fortified to at least 17%, which inhibits acetobacter |
| What affect does evaporation have on an Oloroso? | It concentrates alcohol, up to 22% |
| What affect does evaporation have on a Fino/Manzanilla? | It loses water and alcohol is also lost because it is a food source for the flor. |
| What is a raya? | A light oloroso aged outdoors. It loses 15% of its volume to evaporation each year, concentrating flavors and hastening aging. |
| How is a raya typically bottled? | It is typically blended with sweetening agents to craft dessert sherries. |
| What is a vertical stacking of casks representing one type of sherry from many different vintages? | Solera |
| What is a dynamic aging system that allows for the partial withdrawal of older wine from a butt and the replacement of the same with wine from younger vintages so as to assimilate the younger wine with the old? | Solera |
| What is a fractional blending and aging system that maintains both house style and consistent quality of product? | Solera |
| What are the tiers of barrels comprising a solera called? | Criaderas or scales |
| What is the preferred and most widely used barrel in a solera? | The "bodega butt," i.e., a 600 liter American oak barrel |
| How full is the typical barrel in a solera? | Five-sixths capacity |
| Which sherries are typically stored higher in the bodega? | Oloroso, because they don't have flor which requires cooler temperatures |
| Are fino soleras worked more often than oloroso soleras? | Yes, because moving wine from one tier to another refreshes the supply of nutrients for the flor. |
