More often than not, the bottle will have been open for ages and by the time it comes to ordering a glass of it, it will have gone past its best. Anyone trying Tio Pepe for the first time would understandably dislike it.
Polite note to British bar owners: sell more Fino and Manzanillas by the half bottle. Fino de Jerez — the driest and youngest of all Sherries years old. This layer of yeast not only protects the wine from becoming oxidized, it also eats all the sugar in the wine, hence the bone dryness. Manzanilla — not to be confused with Chamomile tea!
Palo Cortado — This is my favourite Sherry. It becomes an oxidized wine with the richness of Oloroso but the crispness of Amontillado. Pedro Ximenez PX — The sweetest of all Sherries, the green PX grape is left to dry in the sun after picking where its juices concentrate before pressing.
If it swims: Fino and Manzanilla. If it flies: Amontillado. If it runs: Oloroso. If you are interested in planning a Sherry Tour, get in touch. Annie B is a certified Sherry Educator since Illustrations: Ximena Maier Ximenamaier. Contact Annie B's Spanish Kitchen. Let us help you get here stress-free. What kind of alcohol is used? In the past most bodegas distilled some brandy, generally for personal use, but when Jerez Brandy took off in the late XIX century it soon became apparent that the vineyards of the Marco de Jerez could not supply nearly enough grapes to produce the volumes required, so distilleries were built in Tomelloso, La Mancha, where there was a plentiful supply of suitable grapes.
All spirit must originate from grapes, but those grapes are normally the Airen of La Mancha. How much alcohol is added? Not a great deal. The rule of thumb is litres per degree. After normal alcoholic fermentation Sherry wine will, depending on vintage, harvest dates and vineyard location, contain between There are other factors to take into account, however. Palomino thrives well on the typical albariza soils of the Jerez area.
These grapes are harvested fresh and they are pressed almost immediately. Usually this is done in different stages, each with a different pressure and different specifications of the resulting mosto or must. The first pressing primera yema produces the best grape juice, the last is only suited for distilling into brandy.
These are left outside in the Andalusian sun for several hours to several days until the grapes lose some of their moisture and have a higher relative sweetness. The grapes will resemble raisins when they are crushed — higher pressure is needed. Since the regulations also allow a number of historic grape varietals to be used. After filtering the musts, correcting the pH and treatment with sulphur dioxide to prevent bacterial contamination, the grape juices will start to ferment naturally.
Usually a small amount of already fermenting must pie de cuba will be added to speed up the initial process. After that, two phases of fermentation tumultuous and slow fermentation take place.
The wine is left to settle and slowly ferment during the winter months. However, this kind is aged longer, so it has richer, nuttier flavors.
Amontillado starts its life as a Fino but then is fortified and transforms into a richer, darker wine. This Sherry is enjoyed dry but can be sweetened during the winemaking process. Amontillado Sherry is darker in color than Fino and Manzanilla, and it has a range of more complex, savory flavors.
This is because it has a longer aging process. Palo Cortado is a rare variety. Produced differently from the other Sherries on this list, Palo Cortado straddles the border between rich sweetness and crisp dryness. It was first made by a happy accident. If during the winemaking process the protective flor dies unexpectedly, the wine takes on oxygen, changing the flavor. This was how Palo Cortado was first discovered, but now some winemakers purposely oxidize Sherry to produce this variety.
Oloroso is a rich, dark, and highly alcoholic wine. These wines can be aged for decades, resulting in deeply complex Sherries with plenty of aromatic spices.
Oloroso Sherry is dry, but it can be sweetened to make dessert wines. Because Sherry comes in many different styles, it's hard to say definitively what it tastes like. However, for younger Fino Sherries, common tasting notes include preserved lemon, jackfruit, and savory flavors like mushroom. On the other hand, aged Sherries, such as Amontillado or Oloroso, have common tasting notes of hazelnut, almond, and other rich nuts.
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