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Sherry - a spanish myth

Sherry belongs to the category of the liqueur wines, which must a certain ripe process be submitted around the flavour of almonds be able to develop yeast or hazelnuts and/or embankment nuts. Sherry of wines are made of a dry white wines (this is vinified from so-called Palomino grape). If the fermentation of the wine is finished, this is given to alcohol (spirit) and then stored in open barrels with 11% to 19.5%.

General is dryly always a sherry. Other wines will sweeten sherry wines caused to this one in front of the filling of the barrels. These consist of the types of vine "Moscaltel" and "Pedro Ximenez". The types of vine are stored and dried first of all and pressed later after the harvest. The strongly concentrated juice and the so-called wine yeast does not manage to convert the whole sugar content into alcohol, the sweet sherry arises so.

The descent of sherry is protectedly regarded as legal.

One differentiates between following different Sherry sorts.

Sherry gets his typical peculiarities by the alcoholic content of the basic wine and by the size of the following oxidation (air breathing).

One distinguishes the following categories:

  • Fino: Fino is a bright, dry Sherry that at least 3 years under a thick nap deposite without oxidation influence matures. He has an alcoholic content from 15 to 17% and is the base of the version Amontillado and Palo Cortado.

  • Manzanilla: Manzanilla is a Fino variant with 15 to 16% alcoholic content which is produced exclusively in the area Sanlúcar de Barrameda. Due to the Atlantic winds, this sherry contains an easily salty mark.

  • Manzanilla Pasada: Pasada means that the maturity lawsuit was performed very long. This sherry has a more vague colour mark than the ordinary Manzanilla. He is enriched by the taste more strongly and with a salted almond mark. Manzanilla Pasada is part of the first layer of the oxidative maturity lawsuits of the Manzanilla and of the Amontillado.

  • Amontillado: Amontillado is the most taste intensive Fino variant. His alcoholic content amounts between 16 and 22%. Depending upon aging the color of amber colors gold tones up to mahogany develops. As regards taste the Amontillado reminds of hazelnuts and tonsils.

  • Olorose: This sherry arises without a gauze layer with an alcoholic content from 17 to 20%. The flavour is different than at Fino or Amontillado more intensively and considerably more strongly. In principle, Oloroso is dry. His colours go up to amber till mahogany. The flavour reminds of nuts and tonsils.

  • Palo Cortado: He passes through a longer oxidation lawsuit at the fermentation. The sherry therefore gets a flavour from nuts and tonsils and receives a unique effect with his bright one mahoganily.

  • Cream: This sherry is an offcut from good Olorose sweet wines. The colour stretches up to a beautiful one dark ruby red and has an alcoholic content from 16 to 18 per cent.

  • Pale Cream: This sweet sherry is part of the group of the Finos. Pale in the colour and piquantly in the flavour with an alcoholic content of 15%.

  • Pedro Ximenez: Pedro Ximenez is one quite luxuriant sweet sherry with 17% alcoholic content. His flavour is raisin-like and should show a drinking temperature of about 16°.

  • Almacenista: Almacenista is a designation of a selection of private enterprises, which those manufactures traditionally Sherry of wines over 30 years to partly store and let mature. This sherry traditionally is sold to the neighbourhood and gastronomer in so-called "Ventas" (sales halls).

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