History of Sherry
Sherry is a type of fortified wine that has a rich history dating back to the Phoenician era. The name "Sherry" is derived from the Arabic word "xerēs," which means "dry." The wine was first produced in the Jerez region of Spain and was known for its dry, crisp taste. Over time, Sherry production evolved and different styles of the wine were developed, such as fino, manzanilla, amontillado, oloroso, and cream sherry.
How is Sherry produced?
Sherry is made from white grapes, primarily Palomino, and is aged in oak barrels. The aging process of Sherry involves the use of a process called "solera," which results in a consistent flavor profile and a unique character. The wine is fortified with a distilled spirit, usually brandy, to increase its alcohol content.
Which kind of Sherry exist?
There are several different styles of Sherry, each with its own unique characteristics. Fino Sherry is dry and light, while manzanilla is similar but with a slight saltiness due to the maritime influence. Amontillado is a medium-dry Sherry that is aged for longer and has a nutty flavor. Oloroso is a full-bodied, dark Sherry with a strong, rich flavor. Cream Sherry is a sweet, rich, and full-bodied wine.
What are the most important sherry brands?
Some of the most well-known and respected Sherry brands include Gonzalez Byass, Williams & Humbert, and Bodegas Emilio Lustau.
How is the taste of Sherry?
Sherry can have a wide range of flavors depending on the style, but generally, it is dry and crisp with nutty and sweet notes. The fino and manzanilla styles are light and dry, while amontillado and oloroso are rich and full-bodied. Cream Sherry is sweet and rich. Sherry pairs well with tapas, cheeses, and seafood and is a popular choice for sipping and for use in cooking. Overall, Sherry is a versatile and delicious wine with a rich history and tradition from Jerez, Spain.