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Wines from different years are aged and blended using a solera system before bottling so that bottles of sherry will not usually carry a specific vintage year and can contain a small proportion of very old wine. Sherry is regarded by some wine writers [7] as "underappreciated" [8] and a "neglected wine treasure". [9]
John Harvey & Sons is a brand (trading name) of a wine and sherry blending and merchant business founded by William Perry in Bristol, England in 1796.The business within 60 years of John Harvey joining had blended the first dessert sherry, dubbed 'cream sherry', which has changed little since 1880 and is known as Harveys Bristol Cream.
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.
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 ...
This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades.
In the fall of 1914, Arizonans voted to go dry and banned the sale and consumption of alcohol, effectively ending Arizona's budding wine industry. [6] Starting in the mid-1970s, Dr. Gordon Dutt, a soil scientist at the University of Arizona, conducted experiments that demonstrated that parts of Arizona could produce quality wine grapes. [7]
Monument to Manuel María González, founder of the winery, in Jerez de la Frontera. González Byass is one of Spain's most well-known sherry bodegas.Its origins can be traced to 1835 when it was founded by Manuel María González Angel, who was subsequently joined by his English agent, Robert Blake Byass.
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