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Pedro Ximenez, Sherry Wine in Uvinum's blog

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Elaboration and variants of sherry

The sherry is not a single wine, but its appellation includes 4 variants that come from a base liquid elaborated in the same way:

By law, the initial 70% of the pressing is used to develop fino wines and light or common sherry, the next 20% goes to the production of oloroso and other wines of lesser quality, while any remaining liquid should be distilled (converted in a spirit like cognac).

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Sherry and Pedro Ximenez

 TAGS:Pedro Ximenez and Palomino Fino are the grape varieties which define the character of the regions of Cordoba and Andalusia in Spain, respectively, since in these hot and dry lands are produced the country's most recognized wines, sherry and Pedro Ximenez. In the sixteenth century, long before the world knew of Rioja and Ribera del Duero, two of the most famous appellations, these two drinks were already successful exports, being the UK their main destination.

In fact, it was the marriage of Catherine of Aragon, the eldest daughter of the Catholic Kings, with Prince Arthur of England which boosted the trade in these products outside the borders. To the extent that much later, in the nineteenth century, sherry accounted for 40% of wine imports in Great Britain.

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Development and variations of sherry

Sherry from JerezSherry is not a single wine, it embraces 4 variants at denomination of origin made from a base fluid prepared in the same way: 

  • Fine
  • Amontillado
  • Oloroso (Odorous)
  • Palo cortado 

By law, the 70% of the initial pressing is used to develop the fine wines, light sherry or ordinary sherry, the next 20% goes to the odorous wines and other wines of lesser quality. While any remaining liquid to be distilled (become a spirit, like brandy). 

In developing these wines, it‘s important to go though these procedures; after the grape harvest, the grinding, crushing, fermenting and header (addition of wine alcohol to raise their graduation), which lies in the barrel where it grows is known as "flower": a fungus that develops a layer that provides unique properties to wine protecting it from the harmful effects of oxygen.