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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.
In 1933, Article 34 of the Spanish Estatuto del Vino (Wine Law) established the boundaries of sherry production as the first Spanish wine denominación. Today, sherry's official status is further recognized by wider EU legislation, under which "sherry" sold within the EU must come from the triangular area of the province of Cádiz between Jerez ...
Tío Pepe (in Spanish, "Uncle Pepe", named after one of the founders' uncles) [1] is a brand of Sherry. It is best known for its fino style of dry sherry made from the palomino grape. The Tío Pepe brand is owned by the González Byass Sherry house. [2] [3]
Pedro Ximénez (also known as PX and many other variations) is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the denominación de origen (DO) of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry.
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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 ...
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 ...
For Spanish white wines the requirement is 4 years of total aging with at least 6 months in oak (increased to 12 months in Rioja and Ribera del Duero) Granvas Spanish term for a sparkling wine that has been tank fermented as opposed to going through secondary fermentation in the bottle according to the Traditional Method used for Cava production