|
|
Sherry
Sherry is a type of fortified wine that is produced in the “Sherry Triangle” of
Spain, a region consisting of Jerez, Puerto de Santa María and Sanlúcar de
Barrameda
Similar to Ports, Sherry is fortified with Brandy. However, while Ports are
fortified with Brandy during fermentation, Sherry is fortified with Brandy after
fermentation. During the fermentation process, the natural sugars convert to
alcohol, so once fermentation is complete, the end result is a dry wine, or one
with very little sweetness.
In producing Sherry, Palomino grapes are most often used for dry sherries,
while Pedro Ximénez grapes tend to produce sweeter sherries.
There are several types of Sherry, including Fino, Oloroso and Amontillado.
Fino is the driest of the Sherry varieties, while Oloroso is darker, richer and
more flavorful. Amontillado falls between these two styles, richer than Fino
but lighter than Oloroso.
Suggested Food Pairings:
Olives, nuts, tapas and smoked fish with Fino sherries
Almonds and hard cheeses with Amontillado sherries
Duck, venison and other game meats with Oloroso sherries
Back to Wine Styles
|
|
|
|
|
|
|
|
© 2009 The Common Connoisseur | All Rights Reserved.
|
|
|
|
|
|
|
|
