What to eat with dry sherry. Sherry at our house. So what is this sherry?

Sherry is truly an ideal drink for our latitudes: it warms you up and manages to instill soulfulness. Only few people here know what it is and what’s good about it. And sherry is a white fortified wine. Now let’s figure out where it came from, how it’s made and why we urgently need to love it.

Chapter 1. History, well, where would we be without it?

Yes, I just have juice here

Somewhere in 1,100 BC, the Phoenicians came to the coast of Spain in large numbers, brought olives, the alphabet and grapes, lived and learned to make wine - by the way, it turned out well, it was even exported. In the 8th century AD, Arabs came to Spanish soil, and with them Islam, which did not approve of drinking wine. All mortal sins were attributed to wine, and it was considered a particularly dangerous product - also because it was used in the rituals of enemy religions. On the other hand, who invented alcohol? Arabs. And in the Koran, it is wine that is positioned as a source of evil; there is no mention of alcohol. And winemakers are switching to fortified wine - they say, this is not wine with us, this is juice with alcohol, if that. It is in such lies and in the desire to circumvent the law that sherry is born.

The woman is to blame, as always

In 966, the sherry shop was almost closed. The then ruler of Spain, Caliph Al-Hakam II, was going to cut down the vines - his favorite had converted to Islam and was wary of grapes as a potential source of wine. The citizens defended their grapes, they say, ruler, what are you doing - if there are no grapes, there will be no raisins, but the warriors of Islam need them, they support their strength during campaigns against the infidels. Well, then, in general, the Christians seized power, and they drank wine themselves and watered their horses; wine made the horses braver.

Passions and conflicts

By the 12th century, sherry began to be transported to Foggy Albion - at first slowly, then more and more actively, the English king Henry I, a glutton and hooligan, contributed. The Spanish ruler approved of the English passion for sherry: he ordered to take care of the vineyards, remove apiaries away from them, otherwise evil bees would fly in and damage the delicate skin of the grapes .

By the middle of the 15th century, sherry conflicts began in Europe: merchants fought among themselves, everyone wanted to grab more sherry for their homeland. To stop this disgrace, the city council of Jerez de la Frontera (the sherry capital, so to speak) drew up a document: they outlined everything - from the rules for handling grapes that are destined to be used for sherry, to the rules for exporting ready-made sherry to foreign lands.

Little English weaknesses

In short, everything has become more convenient, even in small things - for example, for sherry, doomed to leave the country, special port warehouses were built so that it could be stored closer to the sea, along which it would be transported to the suffering Europeans. Yeah, closer to the sea - and closer to the pirates. The pirates became familiar with sherry and began the habit of regularly attacking warehouses. They took their contents to their homeland, but there they didn’t drink them, they sold them. The famous pirate Francis Drake once stole 300 barrels of sherry and very successfully sold it at home in England. They had a weakness for this drink before, but after a pirate promotion, sherry (aka sherry) almost became a national symbol.

Show me the documents

By the 20th century, the Spaniards realized that everything was serious with sherry, they needed to take care of quality issues like an adult. Because the whole world regularly buys, there should be no shame in the product. And that’s why - so that the sherry turns out worthy not from case to case, but from year to year - they invented a sophisticated system for aging it - called criadera and solera, or the dynamic system. Let's get to that now, because it's time to tell you how sherry is made.

Chapter 2. How sherry is made

Where?

Real sherry is produced only in the “golden sherry triangle” in the very south of Spain - between the cities (now there will be credits for the Mexican series) Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa Maria.

Of what?

The grapes used are 3 white varieties: dry sherries are made from Palomino, sweet sherries are made from Pedro Ximenez and Moscatel varieties.

There are 3 types of sherry:

• Dry, in increasing saturation:
  fino, manzanilla, amontillado, oloroso, palo cortado / fino, manzanilla, amontillado, oloroso, palo cortado
• Blended sweet, in increasing saturation:
  medium, pale cream, cream / medium, pale cream, cream
• Natural sweet:
  pedro ximenez, moscatel

1. Dry sherry is made like this:

The grapes were collected, brought to the winery, and pressed in 3 passes. From the first pressing they will create fino and manzanilla, the lightest sherries, from the second - amontillado, oloroso, palo cortado, heavier comrades, from the third - sherry vinegar (this is already a culinary delight). Then some manipulations are done with the pressed product (ph correction, etc.) and sent to steel vats to ferment. After a few weeks we have dry white wine. Then it settles, realizes itself as a person, and at this time flor is formed on the surface of the wine - a film of yeast. Particularly, they are more resistant to alcohol than other yeast brethren. They will help the wine become sherry.

Fino and manzanilla, lighter friends: The preparations for these sherries are fortified with grape distillate (aka alcohol) to 15.5 degrees, sent to barrels to ferment under the flor, this same yeast. And they are voracious - they suck sugar, oxygen, and alcohol out of wine. While languishing in a barrel with 500 liters of wine, the flor “drinks” 6 liters of alcohol in a year. Having taken everything they could, the yeast dies and precipitates. The deprivation of sugar and alcohol makes the sherry more complex; thanks to oxygen deprivation, it retains its exquisite pallor. And the sediment from the deceased yeast saturates the sherry with all sorts of important substances (then you can drink it and say that it’s prevention). The result is a light sherry with a harsh apple-sea taste, as if you were standing on the seashore, gnawing on a green apple, and sea spray in your face.

Amontillado, Oloroso and Palo Cortado, richer comrades: The raw materials for these sherries are fortified to 17-18 degrees, but persistent yeast can no longer cope with such problems, they die immediately and fall into sediment. And the raw materials are sent in barrels to be aged on this lees. Nobody eats oxygen there, so it darkens over time - at the end we have sherries with a color from reddish to dark brown, the density is approximately like red wine, the taste is nutty, dried fruit, herbaceous and sea. Now, on the same seashore, you eat dried fruits, nuts, and drink herbal infusion.

2. Sweet sherry is made like this:

The grapes were collected, laid out on straw mats, and dried. It loses moisture, accumulates sweetness and meaning. Then the bunches are pressed, the result is a viscous, sweet and capricious wort; it is not particularly capable of fermenting, that is, converting sugar into alcohol. But winemakers give it some time for at least something to ferment, and before that they fortify it with distillate so that it does not turn sour in the process. Then they fortify it further, up to 17-18 degrees - in principle, almost all the alcohol in sweet sherry comes from outside. And then they send it to aging. And after two years it is no longer “it”, but natural sweet sherry.

Blended sweet sherries are made by crossing dry and natural sweet sherries. Well, not just pour it into one container, but at a certain point in production.

Sweet sherry tastes like dried fruit and nuts, noticeably sweetish, but the sea note prevents it from slipping into cloying, its texture is similar to liqueur.

3. About the complicated aging of sherry:

This is the very aging that sherry is intended for - this is not stupid vegetation locked up, aging in the depths of a barrel until they come for you. No, sherries are not given rest. Several times a year, about a third of older sherry casks (such casks are called soleras) are poured into bottles for sale, the void is filled with sherry from younger sherry casks (young casks are called criaderas). This system of transfusions is the famous criadera and solera. Now you can throw around terms.

At first glance, it seems like the hot Spaniards can’t sit still, so they pour the sherry back and forth. In fact, this is this: the constant infusion of fresh blood, that is, young sherry, activates the processes in the life of the sherry-grandfather, without outside help everything stagnates there, he stops moving towards truths. But it would be necessary, until you come to the truth, they won’t bottle you. And one more thing: from year to year the grapes grow differently (sometimes overripe, sometimes greenish), but the sherry you need is always the same. Thanks to mixing, it is possible to maintain a clear, stable taste from year to year. For the sake of stability, this criadera with solera was invented.

Chapter 3. Which sherry to take and what to do with it

1. Dry: fino, manzanilla, amontillado, oloroso, palo cortado

Once again about taste: Complete minimalism reigns in Fino - apples, sea. In Manzanilla, the apples grow bolder, the sea becomes timid, and the grasses emerge. The rest of the sherries - Amontillado, Oloroso, Palo Cortado - go into the nutty, dried fruit and herbaceous theme (the further down the list, the further they go).

When to drink: When you want subtle philosophy, contemplate the waves and look for the meaning of life, but somehow without the help of Facebook. Or when you need to do some spring cleaning and toning before or during.

t: Cool to a very cool temperature; drink with ice, like a strong drink.

How long is it stored? A month and a half, maybe longer, but the taste won’t be as piercingly bright.

2. Blended sweets: medium, pale cream, cream

Once again about taste: These sherries taste intriguingly ambiguous. It seems like there are nuts with dried fruits in caramel and an invitation to decompose in a chair. At the same time, iodine, cough syrups and strict medicinal motives. At the same time, whiskey and a call to adventure.

When to drink: When you need prevention from colds, insomnia, melancholy. Or YouTube, Facebook, a movie, a book, instead of tea. Or when you want to have it in your arms, with ice cream, sweet sherry can be used as an adult syrup.

t: Cool to a slightly cool temperature, and if it’s too sweet for you, you can add more heat or add ice.

How long is it stored? Several months, the taste will change slightly over time, new facets and the like.

3. Natural sweets: pedro jimenez, moscatel

Once again about taste: Natural sweets taste similar to blended ones, only without the intrigue. A confident focus on desserts and an armchair-fireplace mood. So that's great.

When to drink: When you need to beautifully decompose morally. When a chair, a cat/dog, an imaginary fireplace. And when you want something sweet, but cake is for weaklings.

t: Cool not much, just below room temperature, our Russian temperature.

How long is it stored? Six months, a year. The main thing is to close it well and store it not near a radiator or near a window where the sun shines aggressively.

Sherry is considered the king of aperitifs, but it can be served at any time during the meal. Unlike other wines, sherry goes well with smoked meat and fish; fatty dishes do not interrupt its rich taste. Next we will talk about the rules for drinking sherry and the most suitable snack to go with it.

Sherry(English name Sherry “sherry”) is a fortified Spanish wine with a strength of about 20 degrees and a sugar content of 2-3%, produced in Andalusia from white grape varieties. It has a persistent aroma and a characteristic tart taste with different notes, depending on the type and manufacturer of the drink.

Sherry production requires the ripest grapes, so the berries are harvested several times when they reach maximum sugar content. For sweet varieties of the drink, before pressing the juice, the berries are first dried in the sun on straw mats, sometimes the process takes up to two weeks. Then the grapes are sprinkled with a small amount of gypsum and the juice is pressed, which is fermented in stainless steel barrels or tanks. If you do not initially need to obtain oxidative (oxidizable) sherry, add special sherry yeast - flor (from the Spanish flor - flower), which forms a film on the surface that protects the wort from contact with oxygen - oxidation.

First, the wort, and after the end of fermentation, the young wine is in the barrel for more than a year, then the chief specialist determines what type of sherry it is suitable for: Fino and Manzanilla (under flor) or all the rest (without flor, contact with air and oxidize). The wine is gradually fixed with grape alcohol 96% vol., first the alcohol is diluted with an equal amount of wine, then the operation is repeated so as not to “shock” the drink with one addition. The Fino and Manzanilla species are fortified to a maximum of 15.5% vol., otherwise the high concentration of alcohol will kill the flor; other types are fortified up to 17% vol., if there was flor in the barrel, it dies. Before aging, sherry spends 6-12 months in empty barrels. The aging of most types of sherry is carried out according to the Criadera and Solera system (dynamic aging), the rest are simply kept in barrels (static aging).

Features of sherry under flor:

• almost does not darken - oxidation is the main reason for darkening of wine, and flor protects the drink from contact with oxygen;
• lower strength - flor processes some of the alcohol;
• minimal glycerol content - flor eats glycerin, thanks to this the notes of dry sherry are better revealed;
• higher content of vitamins, amino acids and proteins - the flora dies sooner or later, its remains sink to the bottom in the form of useful additives that end up in the finished wine.

More details in the video.

Rules for using sherry

1. Glasses. It is advisable to drink sherry from special oblong tulip-shaped glasses. But this pleasure can only be afforded in Spain or in expensive restaurants. At home, regular wine glasses will do; the taste will not change.

2. Temp. Like any other wine, sherry does not like to be rushed. It is correct to drink it in small sips, trying to catch the characteristic notes of taste.

3. Temperature and snack. Suitable dishes and optimal serving temperatures depend on the type of sherry being tasted. Therefore, you first need to carefully study the label, then look at the description of the drink.

Types of sherry

Fino and Manzanilla are yellowish fortified wines with a fruity bouquet and nutty flavor, ideal for aperitifs. These sherries are cooled to a temperature of 5-10°C before serving. Soft cheeses, fish and other seafood are recommended as snacks.

Amontillado is an amber sherry with notes of almond. Cool to 10°C before serving and can be enjoyed with soups, white meats or hard cheeses. An excellent choice for an aperitif.

Palo Cortado is a rare type of sherry that needs to be chilled to 16 °C. It is drunk in small sips without snacks, replacing food with a good cigar.

Madium – served with pates or smoked meat, cooled to 10°C. It has a bright, memorable taste.

Oloroso – this golden wine has predominantly nutty notes and is best paired with red meat. The optimal serving temperature is 16°C.

Cream is a dark, sweet, dessert-type wine served with cookies or other sweet pastries. Due to the high sugar content, meat or fish snacks are not suitable for it. Cool to 13°C before use.

Pale Cream is a delicate wine served at 7°C. Snack on poultry liver or fresh fruit.

Pedro Ximenez is one of the best dessert sherry with notes of raisins. It should be cooled to 13°C and served with blue cheeses or desserts. Only with this snack the drink fully reveals its taste.

Massandra is a Crimean sherry with a taste of bitter almonds, roasted nuts and cognac-vanilla tones. Pairs well with olives, vegetable salads and cheeses. The optimal serving temperature is 8-10°C.

What is sherry? How does it affect the human body? We will answer these and other questions in the article. Sherry, or sherry, is a fortified wine made from white grapes in Spain, in the triangle between the metropolises of Sanlúcar de Barrameda, El Puerto de Santa Maria and Jerez de la Frontera, located in the autonomous community of Andalusia . Depending on the variety, this drink contains from 15% to 22% alcohol. Different types of wine contain completely different amounts of sugar - from 0-5 to 400 g per liter of wine.

Distinctive feature

So, you already know what sherry is. What distinguishes the production of its Manzanilla and Fino varieties? In these wines, under a film of an extraordinary type of sherry yeast (the so-called flor), fermentation of the grape must occurs.

In some varieties of sherry, this film can be observed on the surface of partially filled barrels throughout the entire maturation phase of the product.

Sherries such as Amontillado and Oloroso have oxidative aging. In this case, the wine matures in a barrel in contact with air (there is no flor). Today, the word "sherry" refers to a brand of wine controlled by pedigree.

Color

Many people are trying to figure out what sherry is. Among aperitifs, this wine takes an honorable royal place. The drink began to be called this due to its strong tonic qualities. Another positive property of sherry is that it does not overpower the taste of even such foods as fish and smoked meats. Therefore, this wine will always come in handy throughout the meal.

Sherry is characterized by a bouquet of subtle aromas with a large number of facets. You can detect onion, nut-almond and resinous tones in it. Against their background, chamomile and bird cherry notes appear exquisitely. The taste of the wine is soft, delicate and harmonious, it can be distinguished by mushroom and floral shades, as well as a wonderfully manifested saltiness.

A little history

So what is sherry? This drink was first made in the 17th and 18th centuries before the birth of Christ. Andalusia, the birthplace of sherry, was often conquered by the Romans, Moors, Carthaginians, Phoenicians and Vandals. Such a frequent change of nations led to the fact that clear information about the pedigree of this strong wine was not preserved in the chronicles.

However, there is information that in this Spanish region the Palomino grape variety grows magnificently and bears a lot of fruit. The local Mediterranean climate and limestone soils are ideal for ripening grapes. To make the best wines, they use grapes ripened on hot earth, that is, grown without supports.

Blends and mid-range sherry are obtained from Palomino, which is grown on sandy gray barros soils that are low in calcium. On red sandstones (poor and meager), called arenas, the grape varieties Moscatel and Pedro Ximenez are cultivated. The harvest of these varieties is processed into raisins and then used to prepare concentrated juice for sweet wines and final blends.

Categories

Many people ask what kind of sherry drink is this? Every sherry begins its life as dry wine that has been completely fermented. The grapes are harvested by hand in early autumn. Then the wort ferments vigorously in oak barrels. Then, throughout the winter period, the drink clarifies on its own. Each barrel is sampled at the beginning of spring, on the basis of which the wines are typed and then fortified.

The info category includes the lightest of them, distinguished by the aroma of purity. The surface of such wines is protected by a continuous film of yeast from contact with oxygen during the entire ripening cycle. As a result, the drink retains its light color and lightness. Rudimentary sugar is processed by yeast, which gives the wine a special piquant bouquet and makes it dry.

Now you understand what kind of drink this is - sherry. Oloroso (another category of sherry) includes wines with a surface partially covered with flora, as we wrote about above. They have a strength of 17%, while the yeast disappears and the wine oxidizes during aging. As a result, the sherry is aromatic and dry with a dark amber color, viscous consistency and a nutty flavor.

Sweet sherry harmonizes perfectly with desserts. Coffee is a wonderful accompaniment to a more aged drink. Sherry has a beneficial effect on digestion, so it is great as a digestif.

Celebrity opinion

Sherry is a stunning drink. Shakespeare sang it in his Falstaff. He wrote that good sherry is doubly beneficial, since, rushing into a person’s head, it disperses all the fumes of stupidity, rudeness and gloom that have accumulated in the brain, and inspires thought. That is why everything that comes off the tongue turns into a well-aimed word.

Shakespeare argued that sherry, in addition, warms the blood, because if it pulsates weakly, it becomes very pale, which is always a sign of cowardice and weakness. And so, hordes of vital forces gather around their leader - the heart, and it, having become inflamed, dares to do any feat - all this is sherry.

The British king Henry I offered to barter the residents of Bordeaux: exchange wine for British wool. Al Idrizi (Arab geographer) drew a map of Sicily for King Roger in 1150. It was preserved in Oxford's Bodleian Library and in 1967 helped settle the first legal case against English Sherry, thereby proving the misuse of the "sherry" mark for wines made outside the Jerez region.

The grape stems of Jerez at that time became a source of wealth for the kingdom. King Henry III of Castile in 1402 promulgated a Decree that prohibited the destruction of grapevines and even came up with the idea of ​​placing hives near grape plantings so that bees could not damage the fruit.

Useful qualities and composition

Everyone who is partial to this drink likes to look at photos of Spanish sherry. Sherry was introduced into general use in the 19th century through the efforts of British pharmacists. In those days, doctors advised drinking pure sherry in small portions daily. In addition, this drink was used to extract healing components from herbal medicines.

Today the Spaniards talk about the benefits of sherry. Their scientists have proven that this drink has some of the beneficial qualities of red wine. Thus, sherry can protect the heart and prevent the occurrence of its ailments. Polyphenols contained in sherry delay the appearance of stickiness of bad cholesterol and its deposition on the walls of blood vessels.

Scientists believe that drinking sherry in small doses increases the production of good cholesterol, which helps transfer harmful cholesterol from blood vessels to the liver, and then remove it from the body.

Contraindications and harm

Like any drink containing alcohol, in excessive doses sherry destroys the human body. It can damage the liver, central nervous system, brain, kidneys, gastrointestinal tract, immune and cardiovascular systems, and other organs important for life.

Sherry- This is a fortified Spanish wine. It is characterized by a strength of about 20 degrees and a sugar content of 2–3%.

More details about sherry

Only wines made from white grape varieties grown in the triangle between the cities of Jerez de la Frontera, Puerto de Santa Maria and Sanlúcar de Barrameda, which are located in Spanish Andalusia, can bear the official name “sherry”.

For dry wines, the Palomino variety is used, for sweet wines - Pedro Ximenez and Moscatel.

The drink has a persistent aroma and tart taste, in which different notes can be distinguished. It all depends on the type of sherry, the grapes and the conditions in which it was grown.

To obtain sherry, the grapes are harvested at the end of September. Next, it is placed in special oak barrels, where it is stored for several months for further fermentation. After this procedure, tasters begin their work and need to determine how ripe the semi-finished product is and what type of wine can be produced from it.

Types of sherry

Dry: Fino, Manzanilla, Amontillado, Oloroso, Palo cortado.

Blended sweet: Medium, Pale cream, Cream.

Natural sweet: Pedro Ximenez, Moscate.

Fino and Manzanilla

They are fortified wines of a yellowish color. They have a fruity bouquet and a nutty flavor and are well suited as an aperitif.

Before serving, such sherries must be cooled, the optimal temperature is 5–10°C.

When drinking wine, the glass should be held so that its contents do not heat up.

Preference for snacks should be given to soft cheeses, red or white fish and other seafood.

Amontillado

This is an amber sherry with notes of almond.

Before serving, the drink must be cooled to 10°C.

A distinctive feature of the wine is that it can be enjoyed with soups, as well as hard cheeses, white meats and blue fish.

A good option for an aperitif.

Palo Cortado

A rare “aristocratic” type of sherry, combining the qualities of Oloroso and Amontillado.

It should be cooled to 16°C before serving.

They drink wine in small sips, eating pickled and smoked fish, various stewed, fried and minced meat.

Some connoisseurs prefer to replace food with a good cigar.

Sherry has a bright, memorable taste of medium dryness, which captures pronounced oak notes combined with aromas of nuts, caramel and fig.

Before drinking, the wine is cooled to 10°C.

Pate or smoked meat is served as an appetizer; fresh fruits are also good: apple, pineapple, pear, melon.

This sherry is perfect as an aperitif or digestif with the addition of an orange slice.

The wine is golden in color with dominant notes of nuts. Produced from Palomino Fino grapes.

An appetizer in the form of red meat would be ideal for this sherry; aged cheeses, meat stews, game dishes, tuna, beef, and rooster are also offered.

The best temperature for serving the drink is 16°C. Can be used as an aperitif.

Sweet wine, dark in color with aromas of spices, nuts, raisins, resin, bird cherry and chamomile.

The taste is sweet with pleasant sourness.

It is a dessert-type drink, so it is served along with sweet cookies or other pastries, as well as ice cream.

Due to the high sugar content, meat or fish appetizers are not suitable for the drink.

This sherry is cooled to 13°C before drinking.

If desired, you can throw a few ice cubes into the glass, and if you serve the wine with a slice of orange, you will get a wonderful aperitif.

Pale Cream

Delicate transparent wine, with hints of durian and a pleasant aftertaste.

It is made from Palomino grapes with the addition of grape juice concentrate, which gives it sweetness.

Served at 7°C.

An excellent snack would be poultry liver or fresh fruit.

Pedro Ximenez

Some of the best dessert sherry. This is a velvety sweet wine with a mahogany color that captures the delicate aromas of raisins.

The grapes used in production are Pedro Ximenez grapes.

Before drinking, the drink should be cooled to a temperature of 13°C.

When choosing a snack, you should give preference to blue cheeses, cookies or other desserts.

Wine has a natural sweetness, so only such an appetizer will help fully reveal its taste.

Popular brands of Spanish sherry

When choosing sherry, many buyers are guided not only by the taste of the drink, but also by its manufacturer. Therefore, we suggest that you familiarize yourself with the main brands:

It is worth noting that this is not a complete list of sherry brands. Each manufacturer strives to create a unique drink that will appeal to the consumer. Therefore, try, study the tastes and decide on exactly your sherry!

Error or something to add?

In this article we will talk about the Spanish fortified wine Sherry, which the British call Sherry. About its history, production and manufacturing technology (cooking), types and classification, as well as how to drink and what to snack on. Forward!

The origins of Sherry and how it became Sherry

Winemaking originated in the southwest of modern Spain in Andalusia as early as 1 thousand years BC. Then the Phoenicians landed here (Phenicia at that time was a power in the east of the Mediterranean Sea). So in Andalusia they founded the cities of Gades (now Cadiz) and Xera (Jerez), which quickly became centers of local winemaking.

Over time, these cities changed owners: Greeks, Celts, Carthaginians, Romans, barbarians, Arabs. The latter ruled Andalusia for a particularly long time (from 711 to 1492 AD). By the way, it was from here that the Arabs brought the distillation apparatus they invented to Europe, which made it possible to obtain alcohol from low-alcohol drinks.

Since this region was remote from many wine markets, the wine had to be transported by sea, but it turned sour on the way. And then the Arabs came up with the idea of ​​adding grape alcohol to the finished wine, which perfectly preserved the transported drink. It just so happened that the resulting blend (mixture) also fell in love with the taste of consumers.

After the expulsion of the Arabs, their place was taken by the British, who really loved drinking sherry, calling it sherry. Almost all of this fortified wine was then sent to England. And even after the wars of the 16th century between England and Spain, the British love for this drink could not be eradicated. Up to 90% of the sherry produced in Spain sailed to England. Even now, the “Foggy Albions” are still the largest consumers of their extremely favorite type of fortified wine - sherry.

Technology of production and production of sherry: how is it made?

Sherry or sherry is made only from the 3 correct grape varieties: Palomino, Pedro Ximenez and Moscatel. Moreover, the first one is the most popular. It is the basis for all classic dry sherries. The other two varieties are added to the first in small quantities to produce a semi-dry or sweet sherry.

In September, after harvesting and sorting the crop, the berries are poured into a bunker, where calcium sulfate is added. This process is called “gypsuming” and is necessary to prevent lactic acid fermentation of the wort, as well as to give the future wine a saltiness and pleasant bitterness.

The next stage of preparation is to place the berries under a press to extract grape juice (must), which undergoes primary fermentation in steel barrels at 20-25°C for several days. Already at this time, a yeast film called “flor” (flower) forms on the surface of the wort. It plays a key role in the subsequent stage of aging the future sherry in barrels.

A few months later in February-March, according to production and manufacturing technology, clarified wine material with a strength of 12-13 degrees is mixed with alcohol to a final strength of 15-15.5 degrees and poured into clean oak barrels.

The stage of aging begins according to the “solera” system for at least three years. This method consists in aging fortified wine under a yeast film in open barrels filled to 80%. At the same time, it is in contact with air, thus acquiring special, correct taste and aromatic qualities.

Types and types of sherry, as well as classification of sherry

The pattern of further aging of the wine determines the type or type of sherry that will result. According to the classification of sherry there are:

• Fino(fino)– this is a dry sherry of golden-straw color with a strength of 15 degrees, with a delicate taste of almonds.
• Oloroso(oloroso) sweeter and stronger (18 degrees). Unlike fino, it ripens without a yeast film, due to which it has a darker, amber color. At the same time, “oloroso” is distinguished by an intense and concentrated aroma of oak wood, caramel and walnut, according to reviews of those who drank it.
• Manzanilla(manzanilla) It is made using the same technology as “fino”, but it has a slight salty taste due to the proximity to the sea of ​​the town of Sanlúcar de Barrameda, where the grapes for its preparation are grown.
• Amontillado(amontillado)- this is “fino”, but with longer aging in an open oak barrel. Due to this, it has a darker amber color and greater density in taste. And the strength is higher - 16-18 degrees.
• Palo CortadoAndRaya close to "oloroso" and "amontillado". They have a very rich and mild taste.
• Cream very sweet and strong, made from aged Oloroso.
• Pedro Ximenez(Pedro Jimenez)- this is the sweetest sherry from the grape variety of the same name, collected (according to a special production technology) in a raisined state, that is, dried in the sun.

How to drink sherry correctly and what to eat sherry

Unlike most wines, which need to be chilled to a certain temperature, sherry is best warmed slightly before serving (slightly above room temperature). It is served in Madeira glasses with a short stem.

Sherry is an excellent aperitif, that is, a drink to stimulate the appetite. Some sweet sherry wines are good with desserts. And aged sherries are suitable as a digestif (after a meal) with coffee or a cigar. But you can also snack on fish or seafood, as well as excellent Spanish jamon. It is often included in the recipes of some meat dishes.

But still he is good in himself. Snacking it on everyone or serving it as an ordinary wine at the table is a dubious undertaking. It’s better to just enjoy this radiant fortified wine from Spain in its purest form.