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Sherry



The sherry - Spanish by origin wine comes from Andaluzii in the southwest of Spain. For the first time it has been made in the small town based still by Arabs, Jeres de laFrontera (Jerez de la Frontera). Now it basically is made in the territory similar to a triangle in which corners three cities - Jerez de la Frontera are located, by Puerto-de-Santa-Marija, Sanlukar-de-Barrameda. A sherry differently name Sherry. This English name has appeared not casually. As in the Middle Ages wine was actively bought by Englishmen and Irish, they began to call its Sherri that is more convenient for their pronunciation. Other countries as make a drink under Sherry mark, but it considerably differs from the original. The optimum climatic and soil conditions necessary for cultivation of grapes of Palomino - raw materials for the Sherry - are reached only in Spain. Only 295 sunny days in a year and 560 mm of annual deposits, an easy sea breeze and limy soil allow to grow up the fruits filled with easy delicate juice.


Allocate two types of the Sherry: Fino and Oloroso, different not on manufacturing techniques, and to taste and aroma. After a fermentation the wine maker tastes a drink and decides its destiny. By manufacture of Fino add to 16 % of alcohol, and in Oloroso - 18 - 20 %. Then on a surface of the first wine brand the unique barmy film which interferes with interaction of a drink with oxygen is formed and gives Fino more thin, juicy apple, nut taste. This version of yeast is rather whimsical, and her life depends on alcohol level, its optimum maintenance is from 14,5 to 16 %. When the wine volume in capacity decreases in 2 times, fresh wine that yeast was not lost there is added, this operation is called solera. It repeat about three-four times before to receive a final drink. Wine dry has pale yellow straw colour and an easy body, is stored exclusively in a cool place. As at manufacturing are used the grapes collected in different years, on a bottle crop date is not underlined. The sherry of Fino has some versions:


- Manzanilla it is made only in a city district of Sankular-de-Barrameda where under the influence of a damp sea climate the barmy film becomes especially dense and as a result the driest and juicy Sherry, enjoying the person popularity turns out;

- Manzanilla Posada (Manzanilla Pasada) is maintained in flanks about seven years for which gets rid of a barmy film, wine of light-amber colour and fuller body as a result turns out.


- Amontillado also loses a barmy film for many years endurances and gets an amber shade, dry gentle taste with strongly pronounced aroma of almonds.


- Palo Cortado (Kortado Has fallen) - the most rare version of the Sherry. Its manufacturing begins on Heresa Fino technology, proceeds by a technique of the Sherry of Amontillado. As a result on colour and the maintenance of alcohol it reminds the Sherry of a kind of Oloroso, and on aroma - the Sherry of Amontillado.


At addition in the Sherry of alcohol for reception of a grade of Oloroso, yeast perishes, and wine, being in constant contact to oxygen, is maintained and grows old. It has more dark colour, rather than Fino, a full body and difficult taste with high concentration of aromas. Depending on term of endurance wine gets is dark-golden or even a brown shade. To taste concerns a category of dry wines, however it is less juicy, than the Sherry of a kind Fino.


Sherry can be dry or sweet, last turns out at sweeting the first. It carry out by juice addition spoilt fruits of grapes of Pedro Himenes. Sweet Sherries drink a room temperature - 16 - 18 °C. Distinguish following kinds of this wine:


- Medium Sherry - «an average Sherry». To it carry Sherry Amontillado and easy Heres Oloroso which have been slightly sweetened. Colour at these wines slightly brownish.


- Pale Cream Sherry - «an is pale-cream Sherry». Receive after mixture and sweet the Sherry of Fino and Amontillado. Has is pale-golden colour. Rather recently has appeared on sale, but its popularity grows.


- Cream Sherry - «a cream Sherry» make sweet the Sherry of Oloroso. Its other name Amaroso. Now is in demand.


- Brown Sherry - «a brown Sherry» very dark colour.


- Pedro Ximenez (Pedro Himenes) and Moscatel - fault very sweet, dark brown colour, with not the considerable maintenance of alcohol.


Dry wines - the Sherry of Fino and Manzanilla are not recommended to be stored more than three months, and the open bottle is necessary for drinking within two-three days. Sweet grades can be stored some years.


Severo-to the east Andaluzii is the region Montilla making wine similar to the Sherry and competing to the original. It make exclusively of grapes of Pedro Himenes, and the high fortress it reaches a natural way, that is without alcohol addition. Wine of Montilla easier, less strongly pronounced, than the Sherry.




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