{"id":5092,"date":"2023-05-24T19:05:06","date_gmt":"2023-05-24T23:05:06","guid":{"rendered":"https:\/\/www.winetraveler.com\/?p=5092"},"modified":"2023-10-23T16:59:26","modified_gmt":"2023-10-23T20:59:26","slug":"sherry-wine-jerez-spain-guide","status":"publish","type":"post","link":"https:\/\/www.winetraveler.com\/spain\/sherry-wine-jerez-spain-guide\/","title":{"rendered":"Sherry Wine: Guide to Sherry & Jerez Spain’s Sherry Triangle Region"},"content":{"rendered":"\n

Sherry Wine: Everything You Need to Know<\/h2>\n\n\n\n

Have you ever tried Sherry wine or been to Spain\u2019s \u201cSherry Triangle?\u201d Well, let me tell you, it\u2019s not your grandmother\u2019s Sherry and after a visit to the region, the complex and mystifying wine is now a staple in our cellar. <\/span><\/p>\n\n\n\n

Jancis Robinson, the renowned British wine critic, once said, \u201cMany modern wine drinkers will look at this section and wonder why on earth I think it worthwhile devoting so much space to such a dinosaur of a wine as sherry. The answer is plain to anyone who has tried a good quality version. The trouble is that most people have not.\u201d<\/span><\/p>\n\n\n\n

In fact, Sherry wine is often misunderstood. It is complex, rustic, refined, traditional, exciting, relaxing and, perhaps above all else, proud and passionate. It is meant to be explored, as is all wine, for its unique sensory experience.<\/span><\/p>\n\n\n\t\t\t\t

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  1. Sherry Wine: Everything You Need to Know<\/a>
  2. What is Sherry?<\/a>
  3. Sherry Wine Terminology<\/a>
  4. How to Taste Sherry Wines<\/a>
  5. Sherry Tasting Vocabulary<\/a>
  6. The History of Sherry<\/a>
  7. How is Sherry Wine Made?<\/a>
  8. Sherry Production Regulations<\/a>
  9. The Seven Styles of Sherry<\/a>
  10. The Sherry Triangle<\/a>
  11. Places to Visit in the Sherry Triangle<\/a>
  12. Beyond the Wine: How to Immerse Yourself in the Sherry Wine Route<\/a>
  13. Sherry Wine & Cuisine<\/a>
  14. Serving Sherry Wine<\/a>
  15. Storing Sherry<\/a>
  16. International Sherry Week<\/a>
  17. Frequently Asked Questions about Sherry Wine<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\n
    \"Jerez<\/a>
    Harvesting grapes to make Sherry in Jerez De La Frontera. 95% of Sherry is produced from the Palomino, with the remaining coming from the muscatel bianco and Pedro Xim\u00e9nez grapes.<\/span><\/figcaption><\/figure>\n\n\n\n

    What is Sherry?<\/span><\/h2>\n\n\n\n

    Sherry (also known as Jerez or X\u00e9r\u00e8s) is a fortified wine, which means that alcohol is added to the wine in a second stage of production (this doesn\u2019t mean dumping bunch of grain alcohol in the vat). The name Sherry came about from the inability of the Brits to correctly pronounce Jerez, the modern form of X\u00e9r\u00e8s, which is the name of the Andalusia region where Sherry is grown and produced, and the DO was established in 1933. However, various forms of Sherry have been in production much longer than its export to the UK, in fact, since the Phoenician times. <\/span><\/p>\n\n\n\n

    Once a seabed, the soils of the Andalusia region reflect marine life and sediments. The grapes, all white and most of which are the Palomino, are grown in arid vineyards forming a triangle with the inland point of Jerez de la Frontera, and the two coastal points of Puerto de Santa Maria and Sanl\u00facar de Barrameda. While 95% of Sherry is produced from the Palomino, with the remaining coming from the muscatel bianco and Pedro Xim\u00e9nez grapes, <\/span><\/p>\n\n\n\n

    Sherry remarkably comes in seven distinct styles: Manzanilla, Fino, Amontillado, Palo Cortado, Oloroso, Crema<\/strong> and Pedro Xim\u00e9nez<\/strong>.<\/span><\/p>\n\n\n\n

    RELATED: The Best Things to Do in Seville (Andalusia) This Year<\/a><\/strong><\/p>\n\n\n\n

    Sherry Wine Terminology<\/h2>\n\n\n\n

    To truly appreciate Sherry wine and better understand this guide, one must become acquainted with some specific terminology. Here are a few key terms to help navigate the Sherry wine landscape:<\/p>\n\n\n\n

    Flor:<\/strong> This is a layer of yeast that forms on the top of the Sherry while it is aging in the barrel. The flor contributes significantly to the flavor of certain types of Sherry, especially Fino and Manzanilla.<\/p>\n\n\n\n

    Solera:<\/strong> A system of fractional blending used in the aging process of Sherry. It involves a series of barrels (called criaderas) where a portion of the wine is systematically moved from one barrel to another over time.<\/p>\n\n\n\n

    Almacenista:<\/strong> Small-scale Sherry producers who traditionally sold their wines to larger houses for blending. These artisanal producers are now increasingly bottling their wines themselves.<\/p>\n\n\n\n

    Venencia:<\/strong> The long, flexible shaft with a small cup at the end used to extract Sherry from the barrel while minimizing disturbance to the flor.<\/p>\n\n\n\n

    So, as we raise a glass of Sherry, we’re not just tasting a wine; we’re experiencing a piece of history, a blend of cultures, and a global influence that’s shaped the wine world as we know it. Salud!<\/p>\n\n\n\n

    Winetraveler Fun Fact:<\/strong> They still often print all three names (Sherry, Jerez and X\u00e9r\u00e8s) on the bottle, connecting those of us who enjoy it with the wonderful producers and places that exist today and the traditions and families of the past.<\/span><\/p>\n\n\n\n

    \"A<\/a>
    A private tasting at Osborne. You can see how the Sherry progresses from sweet wine to dry wine in the color of the glasses. The darkest Sherry in the line-up is also the sweetest, made entirely with Pedro Ximenez grapes. The oloroso in the second glass is derived from Palomino grapes with a small amount of Pedro Ximenez grapes as well, for a medium-dry Sherry. The third glass is a dry oloroso made entirely from the Palomino grape. The two palest glasses on the right are both fino, made with Palomino grapes and both very dry. Photo Credit:<\/strong> Kristy Wenz<\/figcaption><\/figure>\n\n\n\n

    How to Taste Sherry Wines<\/h2>\n\n\n\n
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    1. Appearance<\/strong>: Hold your glass up to the light and take a good look at the wine. The color can give you an idea of the style and age of the Sherry. Manzanilla and Fino tend to be pale straw-like in color, Amontillado is usually amber, while Oloroso, Cream, and Pedro Xim\u00e9nez are often a deep mahogany.<\/li>\n\n\n\n
    2. Swirl<\/strong>: Swirl the Sherry gently in your glass. This helps to release the different aromas. Take note of the “tears” or “legs” that run down the side of the glass. They can give you a clue about the body and alcohol content of the wine.<\/li>\n\n\n\n
    3. Smell<\/strong>: Take a moment to inhale the aroma. The nose of a Sherry can be incredibly complex and offer a multitude of different scents. Lighter styles like Fino and Manzanilla often have aromas of almond and fresh dough, while richer Sherries like Oloroso and Pedro Xim\u00e9nez can offer scents of dried fruit, tobacco, and even coffee or toffee.<\/li>\n\n\n\n
    4. Taste<\/strong>: Take a small sip and let it coat your tongue. Try to identify the different flavors. Notice the structure of the Sherry \u2013 its sweetness, acidity, alcohol content, and body. Does the flavor change as you taste it? What is the aftertaste like?<\/li>\n\n\n\n
    5. Savor<\/strong>: Take your time to appreciate the Sherry. A good Sherry can have a finish that lasts for minutes. Each style has its own unique characteristics, so try to familiarize yourself with the different flavors and sensations each one offers.<\/li>\n<\/ol>\n\n\n\n

      Sherry Tasting Vocabulary<\/strong><\/h2>\n\n\n\n

      Here are some terms commonly used when describing Sherry:<\/p>\n\n\n\n