Tio Pepe Challenge 2020 Theory Presentation
- 3. • Family company founded in 1835 by Manuel Maria González. • 1844 Tio Pepe first Fino sherry to be exported in the world. • 1936 Tio Pepe logo created. • Tio Pepe best selling Fino sherry in the world. • Presence in more than 110 countries. GONZALEZ BYASS
- 9. UNIQUE CLIMATIC CONDITIONS Average 300 days of sunshine per year. Mild winters (39ºF) and very hot summers (104ºF). 620 litres per m2 average annual rainfall. Two predominant winds: poniente (west) fresh and humid; and levante (east), warm and dry.
- 10. ALBARIZA SOIL
- 11. ALBARIZA • This soil typical to Jerez gives our wines life and their unique personality • Albariza contains up to 60% chalk and therefore has a high capacity for maintaining moisture • During the rainy season in Jerez the Albariza soil absorbs the rainwater which it will maintain to then nourish the plant during the long, hot summers • Irrigation is totally prohibited in Jerez
- 12. ALBARIZA • The only access to water that the plant has is what has been collected from the rainfall • The white color of the soil allows for an even maturation of the grape bunches as it reflects the sunlight up to the underside of the bunch • The salinity of the soil adds a unique salty character to the Sherry wines, especially the Finos and Amontillados
- 13. GRAPE VARIETIES
- 14. GRAPE VARIETIES • In Jerez only 3 grape varieties are allowed by the D.O., all white grapes: • Palomino Fino • Pedro Ximenez • Moscatel • Palomino Fino accounts for 90% of the vineyards and is the foundation on which Jerez is built • Both Pedro Ximenez and Moscatel and vinified only for sweet wines
- 15. VINIFICATION • 100 kg grapes = 70 litres of wine • Only 70% of the must can be used for Sherry wines • Gentle pressing to obtain the first must or mosto yema • Fermentation in stainless steel tanks at controlled temperature (71-75ºF) • Addition of selected natural yeasts to start fermentation • Racking off in the last days of November, this is when the classification takes place
- 17. FINO Addition up to 15,5% alc. OLOROSO Addition up to 18% alc.
- 18. SOLERA SYSTEM
- 19. SOLERA SYSTEM • The Solera system is a dynamic process which involves a methodical blending of younger wines with older, more mature wines, based on the principle that the younger wines take on the character of the older wine if properly blended • Guarantees a consistent quality and character of the wine year after year • The majority of Sherry wines follow the Solera System.
- 22. BIOLOGICAL AGEING • Ageing under flor – the miracle of a living wine • This ageing is used only for Finos and Amontillados • Once the wines have been fortified to 15,5% alc the flor will develop naturally on the surface of the wine • The flor is made up of millions of colonies of the Saccharomyces yeast strain • A space of 100 litres is left in the cask to provide the flor with space to grow and also access to oxygen to breath
- 23. BIOLOGICAL AGEING • The flor is fundamental in the ageing of Finos as it influences the three parts of the tasting: • Visual • The flor protects the wine from oxidisation and therefore it maintains its pale golden color • Nose • The flor attributes aromas of yeast, bread and bakery • The flor oxidizes alcohol to acetaldehyde. This provides a unique indescribable penetrating aroma typical of Finos • Palate • To survive the yeast consumes different nutrients within the wine, one of them being glycerine which would otherwise give a sweet sensation • This is consumed to less than 1g/l by the yeast therefore leaving the wine with a completely dry sensation
- 24. TIO PEPE Type: Fino Grape variety: 100% Palomino Ageing: Minimum 4 years biological ageing. Sugar: less than 1g/l Alcohol: 15% alc. Pale golden color, clean and bright. Elegant with pungent aromas, almond notes and distinctive hints of the yeast. Perfect with tapas, seafood, fish, and Asian food. Always serve well chilled (5ºC)
- 25. OXIDATIVE AGEING
- 26. OXIDATIVE AGEING • This ageing produces Olorosos and Palo Cortados • These wines are fortified to 18% alc • The flor can only survive up to 16% alc therefore will not be able to form on the surface of these wines • The wines then age in complete contact with the oxygen • 100 litres space is maintained within the cask so as to have a larger surface area of the wine in contact with the oxygen
- 27. OXIDATIVE AGEING • Oxidative ageing is based on oxidation and alcoholisis – the extraction of the components of the American oak • Due to oxidation these wines take on a darker amber color • On the nose the aromas of the grape variety and oak dominate. No aromas of yeast will be found • On the palate these wines are dry however have a sweet sensation on the finish due to the fact that the flor has not consumed the glycerine
- 28. VIÑA AB Type: Amontillado Grape variety: 100% Palomino Ageing: 12 years oxidative ageing. Sugar: 3 g/l Alcohol: 16.5% alc. Dark Golden in color with aromas of almonds, yeast and slight hints of oak. Dry and complex with mature nuts such as hazlenut, reminders of the yeast and a saltiness on the finish. Perfect with strong flavors such as artichoke and asparagus. Also with spicy food. Serve slightly chilled
- 29. ALFONSO Type: Oloroso Grape variety: 100% Palomino Ageing: 8 years oxidative ageing. Sugar: 4 g/l Alcohol: 18% alc. Golden amber color. Intense aromas with hints of wood and dried fruits. On the palate flavorful, balanced and persistent. Reminders of nuts with a delicate touch of vanilla. Ideal with game, stews and red meat. Serve slightly chilled.
- 30. LEONOR Type: Palo Cortado Grape variety: 100% Palomino Ageing: 12 years oxidative ageing. Sugar: 4 g/l Alcohol: 20% alc. Amber color with golden tones and ochre-orange rim. Nutty aromas of toasted almonds, hazlenuts and mature wood on the nose. On the mouth powerful and persistent with toasted notes. Ideal with game, stews and red meat. Serve slightly chilled.
- 32. SWEET VINIFICATION • Pedro Ximenez and Moscatel are both white varieties • In Jerez they are only used for sweet vinification and therefore undergo the ‘soleo’ process • Soleo • The grapes are left slightly longer on the vine to mature • Once collected they are laid out on esparto mats in the vineyard to dry in the sun • The grapes are left for 10 – 14 days • The water evaporates (over 40%), sugar concentrates and the grape turns into a raisin • As a result the wines produced are naturally dark in color, high in sugar and dense
- 33. SOLERA 1847 Type: Cream Grape varieties: 75% Palomino, 25% Pedro Ximenez Ageing: 8 years oxidative ageing. Sugar: 128 g/l Alcohol: 18% alc. Intense mahogany colour with aromas of raisins, vanilla and oak. On the palate it is velvety, with sweet notes of figs, raisins and touches of caramel and wood. Ideal as an aperitif with cheese or as a dessert wine with apple pie. Serve slightly chilled.
- 34. NECTAR Type: Pedro Ximenez Grape variety: 100% Pedro Ximenez Ageing: 8 years ageing Sugar: 380 g/l Alcohol: 15% alc. Very dark and intense mahogany colour. Sweet aromas of raisins and caramel with hints of wood. On the palate velvety and very sweet with hints of mature raisins and dates. Long and lively finish. A dessert wine perfect with ice cream and dark chocolate. Serve slightly chilled.
- 35. AGE INDICATION • The D.O. has created special categories of Age Indication: – Minimum average 12 years – Minimum average 15 years – VOS: Minimum average 20+ years – VORS: Minimum average 30+ years
- 36. LA COPA VERMOUTH
- 37. LA COPA EXTRA SECO Type: Extra Dry Vermouth Grapre varieties: 100% Palomino Ageing: 3 years biological ageing Sugar: 28 g/l Alcohol: 17% alc. Clean, elegant and intense. Concentrated citrus aromas, blended with delicious bitter touches of woodworm and savory. Red fruits added to achieve a long and persistent balsamic aftertaste. The perfect aperitif . Enjoy well chilled, on its own or with soda. Discover its personality in classic and modern cocktails.
- 38. LA COPA ROJO Type: Sweet Vermouth Grapre varieties: 75% Palomino, 25% Pedro Ximenez Ageing: 8 years oxidative ageing. Sugar: 141 g/l Alcohol: 15,5% alc. Intense spiced aroma, notes of clove and cinnamon stand out with an elegant bitterness on the finish. On the palate it is smooth and elegant. The perfect aperitif . Enjoy well chilled, on its own or on the rocks. Discover its personality in different styles of cocktails.
- 40. THE ONLY TRUE BRANDY DE JEREZ FROM GRAPE TO GLASS
- 41. LEPANTO Type: Brandy de Jerez Grapre varieties: 100% Palomino Ageing: 12 years oxidative ageing. Alcohol: 40% alc. Aged for 9 years in casks previously used for Tio Pepe and 3 years in casks previously used for a 30 year old Cream sherry (Matusalem). Delicate aromas of vanilla, caramel and toasted notes. On the palate dry and elegant with touches of toasted almonds and raisins.
- 42. THANK YOU! WIN A TRIP TO MIAMI AND SPAIN REGISTER @ www.chilledmagazine.com/ tiopepechallenge @gonzalezbyassusa #tiopepechallengeUSA