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11 Cards in this Set
- Front
- Back
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After fermentation is complete, sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol.
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Sherry is produced in a variety of styles, ranging from dry, light versions such as finos to much darker and sometimes sweeter versions known as olorosos.
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Fortified wines light to dry to heavy to sweet
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sw spain in Andalucia
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3 main towns of Sherry :
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1. Jerez
2. Sanlucar de Barrameda - Manzanilla only from here 3. Puerto Real |
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Soil:
1. Albariza - chalky, huge ACID Palamino -> Flor -> Dry |
2. Barros- clay- med- Moscatel
3. Arenas- sand |
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Grapes:
1. Palamino (90%) |
For sweetening and color:
1. Pedro Ximenez PX 2. Moscatel |
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Flor- Foamy layer of yeast that grows on surface of casks until 15.5% alc
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used for Fino style
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Sherry Vinification:
1. Palomino (finos) pressed immediately 4 clear w 2. PX sundried increase sugar/ concentration 3. Finos selected from lots devel flor- fort 2 15% & sol sys |
4. rest fort to 18% and are Olorosos- flor cant do 18%
5. fort w gr spirit 1/2 1/2 blend |
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Finos - fortified to 15.5%
clear or yellow |
Olorosos - fortified to 18%
brown colored |
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Solera System- fractional blending. old w constantly refreshed w young w to ensure consistency.
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wine taken from anada -> 1st criadera -> 2nd criadera -> shipping solera
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Sherry Styles
1. Fino- most delicate, flor, 15.5% 2. Manzanilla- Fino only Sanlucar 3. Amontillado- Fino, add'l cask aging, color, richer, nutty, dry |
4. Palo Cortado- Fino and Oloroso
5. Oloroso- rich, fortified to 18%, aged longer, dry unless cream sherry then sweetened 6. Almacenistas- single solera, bottled unblended, small quant |
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Sherry producers :
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Lustau Oloroso Don Nuno
Lustau East India PX |
