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Understanding Sherry

I’ve been on a little bit of a Sherry kick lately and I don’t know why!
With the weather getting hotter it doesn’t really make much sense getting
into fortified wine! I guess it’s just that I’ve tasted a few really good
examples lately, and it got me thinking that the last time I tasted a Sherry
was probably about 5 years ago! For a Sommelier, that’s a little
ridiculous…

Sherry is unfortunately one of those wines that you don’t hear much
about, kind of like Port, and I certainly wouldn’t consider it a trendy
beverage, especially here in Florida. Sherry is also a little bit of a
nightmare to understand, therefore I’ve collected information on the
different types of Sherries and in the coming weeks I’ll also be posting
some reviews on different types of Sherries, so hopefully you can gain a
better understanding!

Sherry is most easily understood as a fortified white wine that is made in Andalusia in South-West Spain.

There are 3 grapes permitted in the production of Sherry:


-Palomino: the principle grape for production.
-Pedro Ximénez: also known as PX, the primary sweetening agent
-Moscatel: also known as Muscat d’Alexandria, the main coloring agent

One of the key terms in understanding Sherry is the term Flor. Flor is simply a layer of
yeasts that develop on the surface of the wine, forming a thick, white blanket. These flor
yeasts feed off the acids and alcohol in the wine and make a barrier that control the oxidation
of the wine. In order for these yeasts to thrive, they require a very specific type of
environment.

Sherry is made into many different styles and can yield an end product that is
either dry or sweet. The following are the most common types of Sherry:

-Fino
Crisp, dry, yeasty, nutty and tangy, fino is the freshest and most delicate of sherry styles, at
around 15% alcohol. Protected from oxygen during its development by the flor, Fino needs
to be treated like white wine once it has been opened. It’s a highly versatile food companion,
and should be consumed chilled.

-Manzanilla [Man-za-nil-la]
This is a type of fino and because the more humid environment encourages a thicker flor layer, these wines
are usually lighter than regular fino, often with a distinctive salty tang.

-Amontillado [a-mon-til-la-do]
This is aged fino that after the development of flor has gone on to
develop oxidatively, Amontillado is an amber-colored sherry that is
nutty and complex, with a long finish. It is fortified to around 17.5 °
alcohol to protect it during its development, and because it has been aged
oxidatively it will last for longer once opened.

-Palo Cortado
Kind of a cross between a Fino and an Amontillado, Palo Cortado is
the result of a fino sherry losing its flor. Nutty, fresh and complex.

-Oloroso [o-lo-ro-so]
-Oloroso [o-lo-ro-so]
Complex and brown-colored sherries, Olorosos develop in barrels for years, without the protective flor
layer. This results in a complex, rich, dry, nutty style and as they have been oxidized during their making, they
are stable and stay in a good condition once the bottle is opened.

-Pedro Ximénez [Peh-droh hee-meh-nihs]


Made from air-dried grapes, with fermentation stopped early by the
addition of an alcohol spirit. Viscous and usually very sweet.

-Cream
Cream sherries are more commercial products that have been sweetened
by the addition of Moscatel or Pedro Ximénez.

Article featured on thejacksonvillewineguide.com

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