The Solera
Flor is the first element unique to sherry; the solera aging system is the second. This special aging method was thought up to balance the characters of the different wines. In principle, long lines of casks are stacked on top of each other at least three casks high. This stack is called the solera, and each layer of barrels is called a criadera. When the time comes to bottle the wine, one third of the contents of the lowest cask in the solera is siphoned off; the cask is then topped off with the same amount of wine from the cask immediately above it in the solera. Similarly, each criadera is replenished with wine from the "younger" criadera above it. The barrels at the top of the solera are topped off with wine from the most recent vintage. This process unifies the aromas and provides a consistency which makes them unique.
The Finos are required to pass through a minimum of three criaderas before bottling, but it is possible to find complex soleras with as many as 14 levels. If the flor dies during the solera aging process the wine becomes an amontillado. It is refortified to prevent future flor development and transferred to a separate solera for further aging.
A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
Amazon
Tuesday, May 25, 2010
Subscribe to:
Post Comments (Atom)
What are the most important factors to be considered as a winemaker while making wine?
As a winemaker, numerous factors contribute to the quality and characteristics of the wine produced. Here are some of the most important c...
-
The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambien...
-
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
-
1) The table on which a tablecloth is to be spread, should be first covered with a baize base cloth, for the following reasons: a. To pro...
No comments:
Post a Comment