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Sherry (Spanish: jerez) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain [citation needed]. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker ...
Single malt whisky aged in sherry casks is regarded by some as a special category with its own aficionados. This category usually refers to whether the whisky was finished (aged first in another cask and then transferred to an Oloroso cask or butt for finishing), or fully matured (taken directly off the still and matured entirely in a cask that ...
Christopher Columbus almost certainly had Sherry with him when he made some of his voyages to America which makes Sherry, in all likelihood, the first wine brought to the New World. [1] For Magellan's voyage 594,790 maravedis were spent on wine compared to 566,684 maravedis on all the ships's armaments and men's weapons. [2]: 170–176
A Pedro Ximénez Sherry from the Jerez region whose wine label indicates that the wine has been aged in a solera that has been in operation since 1827. Pedro Ximénez is most widely grown in Spain, where there were 6,950 hectares (17,200 acres) of the grape in cultivation as of 2019.
An Amontillado sherry begins as a fino, fortified to approximately 15.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment.
In a Spanish sherry solera, the vintner may transfer about a third of each barrel a year. A solera sherry has to be at least three years old when bottled. A quite similar process is called sostrera, [8] used to produce fortified wines in the Mediterranean regions of France. In Sicily, where Marsala wine is made, the system is called in perpetuum.
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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.