SHERRY LABEL

STYLES FO SHERRY

# Fino ('fine' in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air.

# Manzanilla is an especially light variety of fino Sherry made around the port of Sanlúcar de Barrameda.

# Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a fino but lighter than an oloroso. Naturally dry, they are sometimes sold lightly sweetened.

# Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine. With alcohol levels between 18-20%, olorosos are the most alcoholic sherries in the bottle. Again naturally dry, they are often also sold in sweetened versions.

# Palo Cortado is a rare variety of Sherry that is initially aged like an amontillado, but which subsequently develops a character closer to an oloroso.

# Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Cream Sherry is a common type of sweet Sherry made by blending different wines

PRODUCTION FO SHERRY

PRODUCTION OF SHERRY:

1.Pressing

2.Acidification

3.Settling (debourbage)

4.Fermentation

5.Classification (Fino/olorosso)

6.Fortification (fino-15% / olorosso-18%)

7.Aging Finos: Biological Aging

Olorosso: Physio-chemical Aging

Solera

9.Working on the scales

10.Blending

11.Finishing: addition of sweetener

THE AGING OF SHERRY

The aging of sherry takes place in one of two ways:

v BIOLOGICAL AGING: The sherry ages in contact with a film of yeast (Flor) that changes the characterstics of the wine be metabolising elements within the wine and controlling the rate of oxidation.

v PHYSIO-CHEMICAL AGING: The sherry is in direct contact with air and its immediate oxidising effects. 

SHERRY

Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez.

The word "sherry" is an anglicization of Jerez. In earlier times, Sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). "Sherry" is a protected designation of origin; therefore, all wine labeled as "Sherry" must legally come from the Sherry Triangle.

After fermentation is complete, Sherry is fortified with brandy. Because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine (for example) is fortified halfway through its fermentation, which stops the process so that not all of the sugar is turned into alcohol