Sherry

Wine originally produced at the town of Jerez de la Frontera, Spain.  Its name derives from the ancient Phoenician city of Xero which was known by various names over the centuries: Ceret by ancient Romans, from Arabs Sherish, from Spanish Jerez  and from British Sherry. In its production are used as the vines Canacazo, Mollar, Muscat, Palomino and Pedro Ximénez. Owes its special characteristics to the process which consists of dried grapes on mats immediately after harvest. As for the Palomino, which is used for 90% of production, you want to make a late harvest that allows you to achieve the same result.  After mashing, is left to ferment for about 8 days and then proceed with a mutated wine at 78% vol.  During fermentation, is to create a surface layer of spent yeast called "Flor" which, according to its thickness, allows the master winemaker, called Capataz, to select the type of Sherry as to age.  The aging method adopted is "soleras y criadera", literally "sun and earth".  We distinguish the following types:  Fino, a pale yellow color, delicate bouquet and a fruity taste;  Manzanilla, made in Sanlucar de Barrameda, with a great aftertaste;  Amontillado, aged Fino with a color that varies between the old gold and reddish brown. The taste is dry with characteristics notes of almond;  Palo Cortado, wines made from assembled during aging of Fino and Oloroso;  Oloroso, reddish brown in color. It has a rich bouquet and full body;  Amoroso, a dark color. Obtained from the mixture of Oloroso, fortified wine and sweet wine;  Pale Cream, Sherry Fino with the addition of "dulce pasa", Palomino grape with up to 50% of sugar, alcohol and fortified wine up to 9%.