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Sherry is then aged in the solera system where new wine is put into wine barrels at the beginning of a series of three to nine 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 ...
As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect.
Throughout the course of the 19th century, Sherry competed with Rioja for the distinction of being Spain's most recognizable wine and would be considered by many wine critics as one of the great expressions of white wine in the world. Sherry also had to compete with the new wave of "Sherry-like" wines being produced in South Africa, the United ...
Amontillado (Spanish pronunciation: [amontiˈʎaðo]) is a variety of sherry wine characterised by being darker than fino sherry, but lighter than oloroso sherry. Amontillado wine is named after the Montilla municipality, in Andalusia, Spain, where the style of sherry originated in the 18th century; commercially, the name "Amontillado" is used ...
Drinking fino. Fino ("fine" "refinado" "refined" in Spanish) is the driest and palest of the traditional varieties of sherry and Montilla-Moriles fortified wine. They are consumed comparatively young and, unlike the sweeter varieties, should be consumed soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
The Sherry Triangle is an area in the province of Cádiz in southwestern Spain. It is noted for the production of sherry , a type of fortified wine . The cities of Jerez de la Frontera , Sanlúcar de Barrameda , and El Puerto de Santa María are at the vertices of the triangle. [ 1 ]
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Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively as an oloroso. The result is a wine with some of the richness of oloroso and some of the crispness of amontillado.
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