wine
Sherry (or more properly, Jerez)
Grown in the Southern Region of Andalucia, the town of Jerez gets more direct sunlight than any other wine-growing region of Europe. Temparatures can reach 120 F.
Soils: the unique Albariza soil is a form of chalk which forms an icy-crust in hot weather, thereby sealing moisture in the soil. Viticulture would be almost impossible in this hot climate without this unique feature of the soil.
Production: Palomino base wines are fortified to about 16% alcohol which allows for the growth of the Flor yeast. This yeast grows in the barrel,consuming nutrients in the wine while forming a protective layer that prevents oxidation. However, flor is difficult to maintain. This is the first winemaking decision for the Sherry producer. Barrels which can support Flor will become Fino style Sherry and those without Flor will be fortified to a higher alcohol percentage and sweetened with Pedro Ximenez grapes to become an Oloroso style:
Aging: Sherry uses a unique aging system called a Solera, a stack of barrels, usually four barrels high. The bottom barrel is used for bottling. No more than 1/3rd of a barrel is removed for bottling. This bottom barrel is refilled with wine from the second barrel. Wine from the third barrel replenishes the second. Wine from the top barrel replenishes the third barrel making room for the new vintage at the top of the Solera. Some Soleras are over two-hundred years old, combining new wines with remnants of all the wines that came before.
Styles:
a) Fino- The most popular style in Spain, finos exhibit a pale straw-hay color and a typical nutty-and-yeasty-bread dough aroma and flavor, and are bone-dry to dry. The ultimate aperitif, nothing in the world prepares the palate for food more perfectly than a fino sherry. Serve very well chilled. Manzanilla is a special kind of Fino made exclusively in the seaside town of Sanlucar de la Barrameda. Salt spray from the sea is carried on the wind which finds its way through the pours of the barrel adding a unique briny aroma to the wine.
b) Amontillado- an aged, medium-bodied fino, light honey to medium amber in color. Dry to off-dry, with a flavor of toasted hazelnuts or almonds. Very aromatic. A great choice with a soup course or after dinner with fruit and nuts. Serve at cellar temperature.
c) Oloroso- a misunderstood category. Many consumers think that olorosos are sweet, when in fact the best are dry to off-dry. The confusion stems from the practice of sweetening a commercial oloroso to make a “cream� sherry (see next). Olorosos are fortified to 18-20% alcohol and typically do not develop flor. Instead they are left in cask to age, and through evaporation, develop higher alcohol and distinctly rich bronze to chestnut brown color and opulently nutty aroma. These are the most complex and velvety of sherries. serve at room temperature with nuts.
d) Cream- usually with oloroso as a foundation, with varying amounts of Pedro Ximenez or Moscatel added to increase alcohol and residual sugar. Ranging from off-dry to sticky sweet, served as a digestif at room temperature.
e) Pedro Ximenez—remember, Pedro is a grape, not a guy. Pedro Ximenez is typically used as a sweetening agent and is only rarely bottled on its own. The resulting wine is extremely sweet with a flavor and texture like fig syrup. The color is mahogany brown and the rich fruit shows hints of caramel and spice. Drink a thimble full with the most decadent deserts or pour over cheeses as a rich, exciting sauce.
Soils: the unique Albariza soil is a form of chalk which forms an icy-crust in hot weather, thereby sealing moisture in the soil. Viticulture would be almost impossible in this hot climate without this unique feature of the soil.
Production: Palomino base wines are fortified to about 16% alcohol which allows for the growth of the Flor yeast. This yeast grows in the barrel,consuming nutrients in the wine while forming a protective layer that prevents oxidation. However, flor is difficult to maintain. This is the first winemaking decision for the Sherry producer. Barrels which can support Flor will become Fino style Sherry and those without Flor will be fortified to a higher alcohol percentage and sweetened with Pedro Ximenez grapes to become an Oloroso style:
Aging: Sherry uses a unique aging system called a Solera, a stack of barrels, usually four barrels high. The bottom barrel is used for bottling. No more than 1/3rd of a barrel is removed for bottling. This bottom barrel is refilled with wine from the second barrel. Wine from the third barrel replenishes the second. Wine from the top barrel replenishes the third barrel making room for the new vintage at the top of the Solera. Some Soleras are over two-hundred years old, combining new wines with remnants of all the wines that came before.
Styles:
a) Fino- The most popular style in Spain, finos exhibit a pale straw-hay color and a typical nutty-and-yeasty-bread dough aroma and flavor, and are bone-dry to dry. The ultimate aperitif, nothing in the world prepares the palate for food more perfectly than a fino sherry. Serve very well chilled. Manzanilla is a special kind of Fino made exclusively in the seaside town of Sanlucar de la Barrameda. Salt spray from the sea is carried on the wind which finds its way through the pours of the barrel adding a unique briny aroma to the wine.
b) Amontillado- an aged, medium-bodied fino, light honey to medium amber in color. Dry to off-dry, with a flavor of toasted hazelnuts or almonds. Very aromatic. A great choice with a soup course or after dinner with fruit and nuts. Serve at cellar temperature.
c) Oloroso- a misunderstood category. Many consumers think that olorosos are sweet, when in fact the best are dry to off-dry. The confusion stems from the practice of sweetening a commercial oloroso to make a “cream� sherry (see next). Olorosos are fortified to 18-20% alcohol and typically do not develop flor. Instead they are left in cask to age, and through evaporation, develop higher alcohol and distinctly rich bronze to chestnut brown color and opulently nutty aroma. These are the most complex and velvety of sherries. serve at room temperature with nuts.
d) Cream- usually with oloroso as a foundation, with varying amounts of Pedro Ximenez or Moscatel added to increase alcohol and residual sugar. Ranging from off-dry to sticky sweet, served as a digestif at room temperature.
e) Pedro Ximenez—remember, Pedro is a grape, not a guy. Pedro Ximenez is typically used as a sweetening agent and is only rarely bottled on its own. The resulting wine is extremely sweet with a flavor and texture like fig syrup. The color is mahogany brown and the rich fruit shows hints of caramel and spice. Drink a thimble full with the most decadent deserts or pour over cheeses as a rich, exciting sauce.
