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The sherry is fortified using destilado, made by distilling wine, usually from La Mancha. The distilled spirit is first mixed with mature sherry to make a 50/50 blend known as mitad y mitad (half and half), and then the mitad y mitad is mixed with the younger sherry to the proper proportions. This two-stage procedure is performed so the strong ...
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. [1] In the course of some centuries, [ 2 ] winemakers have developed many different styles of fortified wine, including port , sherry , madeira , Marsala , Commandaria wine , and the aromatised wine vermouth .
The Sherry makers in Sanlúcar were a little more restrained in the use of their brandy, finding that the unique aspect of flor took on new distinction amid the salty sea breezes that cooled most of the area's bodegas. The finos produced here were even lighter and more delicate with a freshness reminiscent of apples.
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.
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.
Fortified wine is wine, such as port or sherry, to which a distilled beverage (usually brandy) has been added. [38] Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is wine that has had a spirit added to it. Many different styles of fortified wine have been ...
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Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks.