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Alcoholic Beverages II

Alcoholic Beverages II

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Published by Rumvill Almeda

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Published by: Rumvill Almeda on Sep 17, 2010
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09/18/2011

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Types of alcoholic beverages II.
a workshop bywww.ThailandHotelier.com 
www.thailandhotelier.com
 
Page 1
 
 
 
Sherry
Is a type of wineoriginally produced in and around the town of Jerez,Spain. The town'sPersianname during the Rustamidperiod was
Xerex
(
Shareesh
, inPersian 
ﺶﻳﺮﺷ
), from which both
sherry
and
Jerez
are derived. This wasbecause the founder of the empire, Rustam Shirzai (meaning from the city of Shiraz) wanted to produce a wine inremembrance of the famousShiraz wineinIran (Persia). Spanish producers have registered the names
Jerez
/
Xérès
/
Sherry
and will prosecute producers of similar wines from other places using the same name.By law, Sherry must come from the triangular area of the province of Cádizbetween Jerez,Sanlúcar de Barrameda, andEl Puerto de Santa María. However the name 'Sherry' is used as asemi-genericin the United States where it must be labeled with a region of origin such as American Sherry or California Sherry. In earlier times sherry was known assack.Sherry is a fortified wine, made inSpain from three types of grapes: Palomino,Pedro Ximénez, andMuscat(Moscatel). Sherry-style wines made in other countries often use other grape varieties.Sherry differs from other wines because of how it is treated after fermentation. It is first fortified withbrandyand then if  destined to befinostyle ayeast calledflor is allowed to grow on top.Olorosostyle is fortified to a strength where the flor cannot grow. (In contrast,port wineis fortified to a higher percentage of alcohol than sherry, effectively preventingthe growth of any yeast.)
Styles
 
('fine' inSpanish) is the driest and palest of the traditionalvarietiesof sherry.
 
is a variety of fino sherry made around the port of Sanlúcar de Barrameda.
 
is a variety of sherry that has been aged firstunder a cap of flor yeast, and then is exposed to oxygen, whichproducesa resultdarker than fino but lighter than oloroso.
 
('scented' inSpanish) is a variety of sherry agedoxidatively for a longer time than a fino or amontillado, producing adarker and richer wine.
 
is a rare variety of sherry that is fortified andaged without flor like an oloroso, but develops a character similar toamontillado, with some of the richness of oloroso and some of thecrispness of amontillado.
 
(
Jerez Dulce
in Spanish) is created when oneof the preceding varieties of dry sherry is sweetened with PedroXiménez or Moscatel wine.Cream sherryis a common variety of sweetsherry.
www.thailandhotelier.com
 
Page 2
 
 
 
Aging 
Immediately after fermentation, the wine is sampled and the first classification is performed. The casks are marked withthe following symbols according to the potential of the wine:
/
a single stroke indicates a wine with the finest flavour and aroma, suitable for fino or amontillado. These wines arefortified to about 15% alcohol to allow the growth of flor.
/.
a single stroke with a dot indicates a heavier, more full-bodied wine. These wines are fortified to about 17.5%alcohol to prevent the growth of flor, and the wines are aged oxidatively to produce oloroso.
//
a double stroke indicates a wine which will be allowed to develop further before determining whether to use the winefor amontillado or oloroso. These wines are fortified to about 15% alcohol.
///
a triple stroke indicates a wine that has developed poorly, and will bedistilled.The wine is filled into 600-liter American or Canadian oak casks, which are slightly more porous than French or Spanishoak. The casks, or butts, are filled five-sixths full, leaving "the space of two fists" empty at the top to allow flor todevelop on top of the wine.Sherry is then aged in thesolerasystem where new wine is put intowine barrels  at the beginning of a series of 3 to 9 barrels. Periodically, a portion of the wine ina barrel is moved into the next barrel down, using tools called the
canoa
(canoe)and
rociador 
(sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel isbottled and sold. Depending on the type of wine, the portion moved may bebetween 5 and 30 percent of each barrel. This process is called "running thescales," because each barrel in the series is called a scale.So the age of the youngest wine going into the bottle is determined by the number of barrels in the series, and everybottle also contains some much older wine.
History
Christopher Columbus brought Sherry on his voyage to the NewWorld and as Magellan prepared to sail around the world in 1519, hespent more on Sherry than on weapons.As afortified wine, sherry is better equipped than most table wines to survive the sea journey to theBritish Isles, and it was prized there.Because sherry was a major wine export to theUnited Kingdom,many English companies and styles developed. Many of the Jerezcellars were founded by British families.
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Page 3
 

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