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 gettinginto fortified wine! I guess it’s just that I’ve tasted a few really goodexamples 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 littleridiculous…Sherry is unfortunately one of those wines that you don’t hear muchabout, 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 anightmare to understand, therefore I’ve collected information on thedifferent types of Sherries and in the coming weeks I’ll also be postingsome 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 oxidationof 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 iseither 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, ataround 15% alcohol. Protected from oxygen during its development by the
flor
,
Fino
needsto 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 winesare 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 todevelop oxidatively,
Amontillado
is an amber-colored sherry that isnutty 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 agedoxidatively it will last for longer once opened.
-Palo Cortado
Kind of a cross between a
Fino
and an
Amontillado
,
Palo Cortado
isthe result of a
fino
sherry losing its
flor
. Nutty, fresh and complex.
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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…
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