Sherry
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224810361
2008-07-10T14:51:13Z
Hashashin
412306
This change needed more clarification as the passage is describing the difference between sherry and other wines. If fortification isn't a necessary step then what's the difference?
[[Image:Del Duque Amontillado Sherry.jpg|right|200px|thumb|A glass of amontillado Sherry]]
{{otheruses}}
'''Sherry''' is a [[fortified wine]], made in and around the town of [[Jerez]], [[Spain]]. Hence in [[Spanish Language|Spanish]] it is called ''"Vino de Jerez;"'' in fact, the word "sherry" is an Anglicized version of "Jerez." According to Spanish law,<ref>[http://www.nicks.com.au/index.aspx?link_id=76.1232 Spanish law] </ref> Sherry must come from the small triangular area of the province of [[Cádiz (province)|Cádiz]] between Jerez, [[Sanlúcar de Barrameda]], and [[El Puerto de Santa María]]. In earlier times Sherry was known as [[sack (wine)|sack]] (a rendering of the Spanish ''saca'', meaning a removal from the [[solera]]), or more fully as Sherris sack.
Sherry differs from other wines because of how it is treated after [[fermentation (wine)|fermentation]]. After fermentation is complete, it is [[Fortified wine|fortified]] with [[brandy]]. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, [[port wine]] is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine.
==History==
{{Main|History of Sherry}}
Jerez has been a center of viniculture since wine-making was introduced to Spain by the [[Phoenicians]] in 1100 BC. The practice was carried on by the [[Ancient Rome|Romans]] when they took control of Iberia around 200 BC. The [[Moors]] conquered the region in 711 AD and introduced [[distillation]], which led to the development of brandy and fortified wine.
During the [[Moors|Moorish]] period the town was called ''Sherish'' (a transliteration of the [[Arabic language|Arabic]] شريش), from which both ''Sherry'' and ''Jerez'' are derived. According to some people, however, the city of [[Shiraz]] in midsouthern Iran was the birthplace of "sherry" style wine.<ref>Maclean, Fitzroy. ''Eastern Approaches''. (1949). Reprint: The Reprint Society Ltd., London, 1951, p. 215</ref>
Though the drinking of alcohol is prohibited in the [[Qur'an]], wine production continued through five centuries of Islamic rule. In 966 the Caliph of Cordoba [[Al-Hakam II]] ordered the destruction of the vineyards, but the inhabitants of Jerez appealed on the grounds that the vineyards also produced raisins to feed the empire's soldiers, and the Caliph spared two-thirds of the vineyards.
In 1264 [[Alfonso X of Castile]] took the city and it was renamed Xeres (over time the spelling was adjusted to Xerez, and finally Jerez). From this point on, the production of Sherry and its export throughout Europe increased significantly. By the end of the 16th century, Sherry had a reputation in Europe as the world's finest wine.
As a [[fortified wine]], Sherry is better equipped than most table wines to survive sea transport. [[Christopher Columbus]] brought Sherry on his voyage to the New World and as [[Ferdinand Magellan]] prepared to sail around the world in 1519, he spent more on Sherry than on weapons.
Sherry wine became very popular in Great Britain, especially after [[Francis Drake]] sacked Cadiz in 1587. At that time Cadiz was one of the most important Spanish sea ports, and Spain was preparing an armada there to invade England. Among the spoils Drake brought back after destroying the fleet were 2,900 barrels of Sherry that had been on shore waiting to be loaded aboard Spanish ships.<ref name="The Story of Wine">The Story of Wine by Hugh Johnson, p. 94. ISBN 1840009721.</ref>
Because Sherry was a major wine export to the [[United Kingdom]], many English companies and styles developed. Many of the Jerez cellars were founded by British families.
In 1894, the vineyards in the Jerez region were destroyed by [[phylloxera]]. Many vineyards replanted with resistant vines, but many smaller vineyards did not survive this infestation.
==Styles==
*'''[[Fino]]''' ('fine' in [[Spanish language|Spanish]]) is the driest and palest of the traditional varieties of Sherry.
*'''[[Manzanilla]]''' is a variety of fino Sherry made around the port of [[Sanlúcar de Barrameda]].
*'''[[Amontillado]]''' is a variety of Sherry that has been aged first under a cap of [[flor]] yeast, and then is exposed to oxygen, which produces a result darker than fino but lighter than oloroso.
*'''[[Oloroso]]''' ('scented' in [[Spanish language|Spanish]]) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine.
*'''[[Palo Cortado]]''' is a rare variety of Sherry that is initially aged under flor like an amontillado, but develops a character similar to oloroso, with some of the richness of oloroso and some of the crispness of amontillado.
*'''Sweet Sherry''' ('''Jerez Dulce''' in Spanish) is created when one of the preceding varieties of dry Sherry is sweetened with [[Pedro Ximénez]] or [[Muscat of Alexandria|Moscatel]] wine. '''Cream sherry''' is a common variety of sweet sherry made from oloroso, with other varieties including '''pale cream sherry''' (made from fino) and '''medium sherry''' (made from amontillado).
==The "Sherry" brand==
Spanish producers have registered the names ''Jerez'' / ''Xérès'' / ''Sherry'' and will prosecute producers of similar fortified wines from other places using the same name. In 1933, Article 34 of the Spanish ''Estatuto del Vino'' (Wine Law) established the boundaries of Sherry production as the first [[Spanish wine]] ''denominación''. Today, Sherry's legal status is further recognized by wider [[QWPSR|EU legislation]]. Sherry must come from the triangular area of the province of [[Cádiz (province)|Cádiz]] between Jerez, [[Sanlúcar de Barrameda]], and [[El Puerto de Santa María]]. However the name 'Sherry' is used as a [[semi-generic]] in the United States where it must be labeled with a region of origin such as American Sherry or California Sherry.
==Production==
===Climate===
The Jerez district has a predictable climate, with approximately 70 days of rainfall and almost 300 days of sun per year. The rain mostly falls between the months of October and May, averaging 600 l/m². The summer is dry and hot, with temperatures as high as 40°C (104°F), but winds from the ocean bring moisture to the vineyards in the early morning and the clays in the soil retain water below the surface. The average temperature across the year is approximately 18°C (64°F).
===Soil===
There are three [[List of vineyard soils|types of soil]] in the Jerez district for growing the grapes for sherry:<ref name="MacNeil pg 438"> K. MacNeil ''The Wine Bible'' pg 438 Workman Publishing 2001 ISBN 1563054345 </ref>
* ''[[Albariza]]'': the lightest soil, almost white, and best for growing Palomino grapes. It is approximately 40-50% chalk, the rest being a blend of limestone, clay and sand. Albariza preserves moisture well during the hot summer months.
* ''Barros'': a dark brown soil, 10% chalk with a high clay content.
* ''Arenas'': a yellowish soil, also 10% chalk but with a high sand content.
The ''albariza'' soil is the best for growing the Palomino grape, and by law 40% of the grapes making up a sherry must come from ''albariza'' soil. The ''barros'' and ''arenas'' soil are mostly used for Pedro Ximénez and Moscatel grapes.
The benefits of the ''albariza'' soil is that it can reflect sunlight back up to the vine, aiding it in [[photosynthesis]]. The nature of the soil is very absorbent and compact so that it can retain and maximize the use of the little rainfall that the Jerez region receives.<ref name="MacNeil pg 438"/>
===Grapes===
Before the [[phylloxera]] infestation in 1894 there were other varieties of grape used in Spain for the production of sherry, but now there are only three white grapes grown for sherry-making:
* [[Palomino (grape)|Palomino]]: the dominant grape used for the dry sherries. Approximately 90% of the grapes grown for sherry are Palomino. As [[varietal]] [[table wine]], the Palomino grape produces a wine of very bland and neutral characteristics. This neutrality is actually what makes Palomino an ideal grape because it is so easily enhanced by the Sherry winemaking style.<ref name="MacNeil pg 438"/>
* [[Pedro Ximénez]]: used to produce sweet wines. When harvested these grapes are typically dried in the sun for two days to concentrate their sugars.
* [[Muscat (grape and wine)|Moscatel]]: used similarly to Pedro Ximénez, but it is less common.
Sherry-style wines made in other countries often use other grape varieties.
===Fermentation===
The Palomino grapes are harvested in early September, and pressed lightly to extract the [[must]]. Only the must from the first pressing, the ''mosto de yema'', is used to produce sherry; the product of additional pressings is used for lesser wines, distillation and [[vinegar]]. The must is then fermented in stainless steel vats until the end of November, producing a dry white wine with 11-12% alcohol content.
===Fortification===
Immediately after fermentation, the wine is sampled and the first classification is performed. The casks are marked with the following symbols according to the potential of the wine:
{| border="0" cellpadding="2"
|-
!/
|a single stroke indicates a wine with the finest flavour and aroma, suitable for fino or amontillado. These wines are fortified to about 15% alcohol to allow the growth of flor.
|-
!/.
|a single stroke with a dot indicates a heavier, more full-bodied wine. These wines are fortified to about 17.5% alcohol to prevent the growth of flor, and the wines are aged oxidatively to produce oloroso.
|-
!//
|a double stroke indicates a wine which will be allowed to develop further before determining whether to use the wine for amontillado or oloroso. These wines are fortified to about 15% alcohol.
|-
!///
|a triple stroke indicates a wine that has developed poorly, and will be [[Distillation|distilled]].
|}
The sherry is [[Fortified wine|fortified]] using ''destillado'', made by distilling wine, usually from [[La Mancha]]. The distilled spirit is first mixed with mature sherry to make a 50/50 blend known as ''mitad y mitad'', and then the ''mitad y mitad'' is mixed with the younger sherry to the proper proportions. This two-stage procedure is performed so the strong alcohol will not shock the young sherry and spoil it.
===Aging===
[[Image:Sherry cellar, Solera system, 2003.jpg|right|thumb|175px|Sherry [[solera]]]]
The fortified wine is stored in 600-litre casks that are made of North American oak, which is slightly more porous than French or Spanish oak. The casks, or butts, are filled five-sixths full, leaving "the space of two fists" empty at the top to allow flor to develop on top of the wine.
Sherry is then aged in the [[solera]] system where new wine is put into [[wine barrel]]s at the beginning of a series of 3 to 9 barrels. Periodically, a portion of the wine in a barrel is moved into the next barrel down, using tools called the ''canoa'' (canoe) and ''rociador'' (sprinkler) to move the wine gently and avoid damaging the layer of flor in each barrel. At the end of the series only a portion of the final barrel is bottled and sold. Depending on the type of wine, the portion moved may be between 5 and 30 percent of each barrel. This process is called "running the scales," because each barrel in the series is called a scale.
So the age of the youngest wine going into the bottle is determined by the number of barrels in the series, and every bottle also contains some much older wine. Sherry is aged in the solera for a minimum of 3 years.
==Storing and drinking==
Once bottled, sherry does not benefit from further aging and may be drunk immediately, though the sherries that have been aged oxidatively may be stored for years without losing their flavor.
Bottles should be stored upright to minimize the wine's exposed surface area. As with other wines, sherry should be stored in a cool, dark place.
Fino and Manzanilla are the most fragile of Sherry type while amontillados, olorosos and cream sherry being able to last several weeks or even months after opening. Some versions sweetened with Pedro Ximénez can also last a while due to the sugar content acting as preservatives in the wine. In Spain, the more fragile sherry types are often sold as half bottles with any remaining wine being thrown out if it isn't drunk the same day it is opened.<ref name="MacNeil pg 447"> K. MacNeil ''The Wine Bible'' pg 447 Workman Publishing 2001 ISBN 1563054345 </ref>
Sherry is traditionally drunk from a [[sherry glass|copita]], a special sherry glass that is tulip shaped. Once opened, sherry will begin to lose its flavor and should be kept corked and refrigerated. Depending on the type, it may last from one week up to a few months after opening.
==See also==
*[[Sherry Vinegar]]
*[[Cooking sherry]]
*[[Ratonero Bodeguero Andaluz]]
==References==
{{reflist}}
==External links==
* [http://www.sherry.org Official sherry website]
* [http://www.jerez.org Information about the town of Jerez de la Frontera in Andalucia, southern Spain]
* [http://www.tenstartapas.com Sherry Institute of Spain's promotional website for cooking with sherry]
* [http://basicjuice.blogs.com/basicjuice/ Basic Juice's] postings: [http://basicjuice.blogs.com/basicjuice/2006/07/very_simply_she.html "Very Simply Sherry I"], [http://basicjuice.blogs.com/basicjuice/2006/07/very_simply_she_1.html "Very Simply Sherry II"] and[http://basicjuice.blogs.com/basicjuice/2006/07/very_simply_she_2.html "Very Simply Sherry III"]
* [http://www.catavino.net/2005/09/10/sherry-101-basics-of-this-noble-wine/ Sherry 101] an explanation of styles with audio vocabularly examples.
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