Sherry (Spain)
Sherry is a fortified wine from the Jerez-Xérès-Sherry region in Andalucia in Southern Spain - one of the most southerly winegrowing regions in Europe (36º North).
The Secrets of Sherry
- The Hot and Dry Climate
- The Sea Breezes from the Atlantic Ocean
- The Palomino Grape
- The Albariza Soil
- The Biological and Oxidative Aging
In spite of the hot and dry climate, irrigation is not permitted in the DO Jerez Sherry.
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Andalucia
Jerez-Xérès-Sherry
Sherry Styles
Sherry can be Dry or Sweet.
Sherry can be aged with or without Flor.
Most types are produced from the local Palomino grape.
Dry Sherrys (Generosos) comes in 3 Main Styles:
(Sugar in grams/litre)
| Style | Grape | Floor | Sugar | Alcohol |
|---|---|---|---|---|
| Fino | Palomino | Yes | 0-5 | 15-18% |
| Amontillado | Palomino | Hybrid | 0-5 | 18-20% |
| Oloroso | Palomino | No | 0-5 | 18-22% |
Sweet Sherrys (Generosos de Licor) comes in 4 styles:
| Style | Grape | Flor | Sugar | Alcohol |
|---|---|---|---|---|
| Pale Cream | Palomino | Yes | 45-115 | 15-20% |
| Medium Dry | Palomino | Hybrid | 5-45 | 16-22% |
| Medium Sweet | Palomino | Hybrid | 45-115 | 16-22% |
| Cream | Palomino | No | 115-140 | 16-22% |
Natural Sweet Sherrys (Dulces Naturales):
| Style | Grape | Flor | Sugar | Alcohol |
|---|---|---|---|---|
| Pedro Ximénez | Pedro Ximénez (PX) | No | 212+ | 15-22% |
| Moscatel | Moscatel de Alejandria | No | 160+ | 15-22% |
Flor
Flor (Spanish for flower) is a film of yeast floating on the surface of wine. It is naturally formed under certain winemaking conditions from local yeasts found in the region of Andalucía.
The flor protects the wine from Oxidation.
The flor is an important factor in the production of Fino Sherry and Pale Cream Sherry.
Transparent barrel demonstrating the development of Flor
Fortification
Sherry is fortified using distilled spirit from La Mancha. The spirit is first mixed with mature sherry to make a 50/50 blend known as mitad y mitad (half and half), and then mixed with younger sherry to proper proportions. This two-stage procedure is done so the strong alcohol will not shock the young sherry and spoil it.
Solera System
A Solera System is a system of old 600 litres oak barrels containing wines of different ages, where wines are blended together as they age. The purpose is to create a mature wine of a consistent and complex style.
Sherry is bottled by extracting a little each year from the Solera (the bottom row of barrels). This creates space in it to be topped from the Criadera above, and above, and above, until there is space in the top Criadera for new wine to be added.
Image Source: WineDecoded.
Sherry Production
- Sherry production starts with a dry Palomino wine
- The wine is fortified with alcohol to 15% or 17%
- The fortified wine is called sobretabla
- The fortified wine enters a solera system to age
- The number of criaderas (solera levels) is up to 14
- The fortified wine ages in solera with or without flor
- Wines aged with flor are biologically aged
- Wines aged without flor are oxidativly aged
| Biologically Aged |
Biologically Oxidatively |
Oxidatively Aged |
||
| ⇩ | ⇩ | ⇩ | ||
| Palomino 11.5% |
Palomino 11.5% |
Palomino 11.5% |
||
| ⇩ | ⇩ | ⇩ | ||
| Fortified to 15% |
Fortified to 15% |
Fortified to 17% |
||
| ⇩ | ⇩ | ⇩ | ||
| Sobretabla | Sobretabla | Sobretabla | ||
| ⇩ | ⇩ | ⇩ | ||
| Aged under FLOR in Solera |
Aged under FLOR in Solera |
Aged without FLOR in Solera |
||
| ⇩ | Refortified to 17-20% |
⇩ | ||
| Aged without FLOR in Solera |
||||
| ⇩ | ⇩ | ⇩ | ||
|
FINO SHERRY |
AMONTILLADO SHERRY |
OLOROSO SHERRY |
||
| ⇩ | ⇩ | ⇩ | ||
| Sweetened | Sweetened | Sweetened | ||
| ⇩ | ⇩ | ⇩ | ||
|
Pale Cream Sherry |
Medium Sherry |
Cream Sherry |
Dry Sherry Types
- Fino
- Amontillado
- Oloroso
Fino Sherry
Fino is a light biological Sherry.
It is aged under flor in a Solera System of 600 litres American oak barrels for minimum 2 years.
The majority of Finos are aged 4 to 7 years.
Fino Sherry has a pale color, crisp aromas of citrus, almonds and herbs, a slightly salty character and bready notes from the flor.
Fino will not improve from bottle aging, and is made to be consumed young.
Manzanilla Fino
Manzanilla Fino is slightly more delicate type of Fino.
It is produced in the coastal area Sanlúcar de Barrameda under its own DO Manzanilla de Sanlúcar, where cooler and more humid conditions result in a thicker layer of flor and more intense aromas.
Oloroso
Oloroso is a full-bodied oxidative Sherry.
Alcohol is added to 17% to preventing the development of flor and allowing the wine to age exposed to oxygen.
The result is a dark brown and complex wine with oxidative aromas of walnut, leather, spices, caramel and truffle.
Oroloso can be matured for The astringency in very old Oroloso can be balanced by blending the wine with younger wines in the solera system.
Amontillado
Amontillado is a full-bodied Sherry.
Amontillado is unique due to its dual aging process: first under flor like Fino, followed by a period exposed to oxidation, like Oroloso.
The fusion of aging processes makes extraordinarily complex and intriguing. The results in a darker color and a richer, nuttier flavor profile compared to Fino.
Amontillado can be matured for as long as Oroloso.
Palo Cortado
Palo Cortado is an intermediate type of sherry with the aromatic refinement of Amontillado and the structure and body of Oloroso. Compared to an Amontillado, it has spent far less time under flor.
Sweet Sherry
Pale Cream
Pale Cream is produced from biologically aged Sherry Fino (or Manzanilla).
Sugar content is 45-115 grams per litre.
Cream Sherry
Cream Sherry is produced from from oxidatively aged Sherry Oloroso.
Sugar content is 115-140 grams per litre.
Medium Sherry
Medium Cream contains 5-115 grams of sugar per liter. Medium Dry: 5-45 g. Medium Sweet: 45-115 g.
Medium is often composed from Amontillado with a small amount of Oloroso, Moscatel or Pedro Ximénez.
PX (Pedro Ximénez)
Pedro Ximénez is an intensely sweet, dark, dessert sherry.
PX Sherry is made from minimum 85% consentrated sun-dried local (Andalucia) Pedro Ximénez grapes, and is usually very sweet (400g sugar per liter) and have a strong aroma of raisins.
Moscatel is a naturally sweet wine, produced the same way as Pedro Ximénez with at least 85% Moscatel de Alejandria / Moscatel de grano menudo grapes. Late harvested, overripe grapes are dried in the sun for up to three weeks in a process called asoleo.
The wine cellar of Bodegas Barbadillo, Sanlucar de Barrameda, in Cadiz.
Wine Region Andalucia
There are 7 DO wine regions in Andalucia:
- D.O.P. Jerez-Xérès-Sherry (1932)
- D.O.P. Málaga (1932)
- D.O.P. Montilla-Moriles (1932)
- D.O.P. Condado de Huelva (1962)
- D.O.P. Manzanilla-Sanlúcar (1964)
- D.O.P. Sierras de Málaga (2001)
- D.O.P. Granada (2018)
The Sherry Triangle
The 3 corners of the famous Sherry Triangle:
- Jerez de la Frontera
- Sanlúcar de Barrameda
- El Puerto de Santa Maria
Jerez de la Frontera is a city and municipality in the province of Cádiz in Andalusia in Spain. It is famous for its fortified Sherry wines.
The Sherry Triangle (Jerez-Xérès-Sherry) in the province of Cádiz, is renowned for producing Sherry, a fortified wine made primarily from Palomino, Pedro Ximénez, and Moscatel grapes.
Sherry is produced using a unique aging process known as the solera system, which involves fractional blending of wines from different vintages.
The region's chalky albariza soils, warm climate, and coastal influences contribute to the distinctive flavors and styles of Sherry, including Fino, Amontillado, Oloroso, and Pedro Ximénez.
Dry Sherry | Sweet Sherry |
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Black Grapes | White Grapes |
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Climate
Jerez has specific climatic conditions. The winters are mild and the summers very hot and sunny (temperatures often hit 40º C).
In spite of the hot climate, the amount of rain Jerez receives is high. With 650 mm per year, it can compete with England.
Soil
Albariza soil covers 90% of the Jerez Sherry vineyards. This chalky soil stores the winter rain and distributes the moisture to the vines in the dry season.
Winds
From the Atlantic, the Poniente brings humidity and a cooling effect. The Levante from the Spanish inland, brings hot air and drier conditions. The two winds meet in Jerez and contribute to the peculiar environmental conditions that allow the unique biological ageing of Sherry wines.
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