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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 ...
Tío Pepe has based its success on promoting itself as a very dry white wine to be served with food, in doing so aiming to differentiate itself from poor quality sherries and their downmarket reputation. [citation needed] The Tío Pepe soleras were established in 1844 and have run uninterrupted since that time. Close-up of the Tío Pepe sign [4]
The latter's subsidiary International Distillers & Vintners owned Justerini & Brooks, Baileys Irish Cream, Gilbey's gin, Piat wine and Croft sherry and port brands, as well as the European and Commonwealth rights to Smirnoff vodka. [1] It changed its name to Grand Metropolitan in 1973. [1]
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.
John Croft (1732–1820) was an English wine merchant in York and Oporto. He was known also for antiquarian and literary interests, and as an eccentric. He was known also for antiquarian and literary interests, and as an eccentric.
In simple terms, wine is an alcoholic beverage made from fermented grape juice. However, what ends up in the bottle is the result of many variables, including the grape or blend used and the ...
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 Barrameda and El Puerto de Santa María. [13] After fermentation is complete, sherry is fortified with ...
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.
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