Sherry

Sherry method:

Ingredients for making Sherry:

Grape.

Sherry making steps:

The production process of Sherry is very complex. Usually, after crushing and pressing, the grape juice is sent to the cellar for fermentation. The fermentation time is about 3 months. Once the fermentation stops, it is immediately poured into a new barrel, and then mixed with brandy for strengthening. The aging of sherry adopts the biological aging method, which is a unique production process of sherry. The wine brewed by this biological aging method has a unique aroma.

Sherry characteristics:

Sherry is mainly dry type, mainly divided into fino and Oloroso. The color of finu is black and light, and the smell is dry and strong. Oruroso Sherry is dark brown and dark in weight. It should be saccharified before sale. Fino can be drunk in soup or as an aperitif. Oruroso is the best dessert wine, but Sherry can be drunk at any time. Before drinking sherry, be sure to cool it, especially fino, so as to show its fragrance.

Sherry

Fortified wine from Jerez, Andalusia, Spain. There are two kinds of manufacturing methods: the light colored fino and the strong colored Oloroso. First, the Palomino grape is made into dry wine, which is about 70% or 80% full in the barrel. Let the liquor brew in the barrel, and a layer of yeast film will grow on the surface of the wine.

essential information

For the production of FeNO sherry, add less than 15% alcohol to make yeast film continue to reproduce; for the production of eurosol, add more than 16% alcohol to stop the reproduction of white film and deepen the color of liquor. Sherry aging has a unique "Solera system". During the aging process, the wine barrels are stacked into several layers. The annual sales is to take one-third of each barrel from the bottom two layers of wine for sale, and then fill the bottom barrel from the bottom two layers of wine, the third layer of wine is filled with the second layer of wine, and so on. Fresh liquor is added to the top layer of wine barrels. Ensure the stability of the wine quality and aroma fermentation. Sherry is famous all over the world for its quality and style. Sherry in the last mixing process, must be adjusted to 30 degrees. about. Sherry has a fresh and sweet taste.

classification

Fino means "good" in Spanish. Among all the traditional Sherry varieties, fino is the driest and whitest. In oak barrels, the wine is aged under a thin layer of yeast film, called flor, to avoid contact with air.

Manzanilla is a special light variety of fino, which is produced near the port of Sanl ú car De Barrameda.

Amontillado is a Sherry that is further oxidized by exposure to the air after a period of aging under "flowering" cover. This wine is darker than fino, but not as dark as Oloroso. The wine is slightly dry, sometimes with slight or moderate sweetness, and these wines with sweetness can not be classified as Amontillado.

Oloroso is a Sherry that has a longer oxidation time than fino or Amontillado and has a deep and rich color. The alcohol concentration is usually 18-20%, which is also the highest degree of bottled sherry. Like Amontillado, it's slightly dry and usually sold as a sweet, so it's called cream sherry.

Palo Cortado was first aged like Amontillado, usually for three to four years, and then developed characteristics similar to those of Oloroso. This is because in the brewing process, either the "flowering" is killed by accident, or the strengthening or filtering process leads to the death of the "flowering".

Jerez Dulce, known as sweet sherry, uses dried Pedro simmennes (PX) or Moscato grapes for fermentation to produce a very sweet dark brown or black wine. It can also be produced by mixing sweet wine and grape juice and drying them.

Cream is a kind of sweet Oloroso. Its color ranges from deep amber to golden yellow. It tastes very sweet. It's usually made by mixing different sweet wines, such as Oloroso and PX.

On April 12, 2012, the detailed rules for the division of sweetness and intensity of origin Montilla moriles and jerez-x é R è s-sherry were revised to strictly restrict the restrictions of sweet Oloroso or sweet Amontillado such as "rich Oloroso", "sweet Oloroso" and "Oloroso Dulce". The detailed rules based on sweetness are as follows:

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