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Spanish producers have registered the three names Jerez / Xérès / sherry, and so may prosecute producers of similar fortified wines from other places using any of the same names. In 1933, Article 34 of the Spanish Estatuto del Vino (Wine Law) established the boundaries of sherry production as the first Spanish wine denominación.
In earlier times, sherry was known as sack (from the Spanish saca, meaning "a removal from the solera"). In the European Union "sherry" is a protected designation of origin ; therefore, all wine labelled as "sherry" must legally come from the Sherry Triangle, which is an area in the province of Cádiz between Jerez de la Frontera , Sanlúcar de ...
Since the Spanish government changed the export laws in 1981, stipulating that sherry must be bottled in Spain, sherry casks are now manufactured purely for the whisky industry—by seasoning casks with Oloroso or other sherry prior to the distilleries using them to age their whisky. [4]
Seeing an opportunity to capitalize on this, the Spanish Duke of Medina Sidonia made several moves to put Sherry into the forefront of the world's wine market. In 1491, the export tax on wine was abolished for both Spanish and foreign vessels coming into Sanlúcar. In 1517, English merchants were given preferential merchant status-including the ...
The current Spanish-language name came by way of the Arabic-language name شريش Sharīsh, [5] used during the Muslim period in Iberia. The placename was rendered as Xerez or Xerés (Old Spanish pronunciation: [ʃeˈɾet͡s̻, ʃeˈɾes̺]) in old Romance sources; hence the name of the famous fortified wine, sherry.
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, used to produce fortified wines in the Mediterranean regions of France. [citation needed]
In American literature, Amontillado sherry features in the title of the short story "The Cask of Amontillado" (1846), by Edgar Allan Poe. 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 ...
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.