Sherry
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Transcript of Sherry
SHERRY• Sherry is a fortified & blended with non-vintage wine,
made via the solera system. It contains 16-18% of alcohol. It is traditionally produced in Spain
• Sherry originated in southwest Andalusia in the region of Jerez.
• The Jerez area is triangular in shape and lies between the Guadalquivir & Guadalete Rivers in southwest Spain with Atlantic ocean on the west.
• Major towns bound the official sherry producing area known the “zona de jerez superiore” or zona of superior sherry:
I. Sanlucar de BarramedaII.Puerto de Santa MariaIII.Jerez de la Frontera
•
Map
Sherry Map
HISTORY• Phoenician times known as XERA• Roman times known as SERITIUM• Moorish kingand Calipha called SCHERRIS• The official names Jerez de la frontera granted by
king Don Juan- I by royal Decree of 21 April 1380• Four centuries ago sherry arrived in London
branded as VINO DE JEREZ & SECO.
• TERM SHERRY ORIGINATED FROM SPANISH JEREZ
Law• The tribunal high court of England ruled in 1967
that only wines from Jerez may be identified as sherry.
Climate• The area around Jerez has a yearly rainfall of
635 mm of which less than 10% falls during the summer months.
• The temperature often rises to 46 c. when it rains it comes like a deluge.
SoilTheir arte three
types of soil, which are seen in the Jerez district
• ALBARIZA: This is the most important and contains 80%of calcium carbonate, Magnesium, clay and lime. The best grapes for the production of the best Sherries come from here.
BARROS:• This is slightly reddish in
appearance and contains around 80%of calcium carbonate. It produces good but not great grapes.
• ARENAS: the third type is the one, which produces grapes in quantity but not in quality.
GRAPES• Listan Palomino• Pedro Ximinez
Out of these the first one is cultivated in 90% of the area and the second one in the rest. Sherry is made from only listan palomino .Pedro ximinez is basically used to sweeten the sherry but in recent times oscatel is also used for the same. A German soldier called peter siemens brought this variety of grapes to Spain and hence the name.
•
Flow chart of Sherry
Harvesting
Pressing
fermentation
Classification
Trading
Fortification
Solera
Final Stages
Sweetening
colouring
Finning and filteration
PRODUCTION OF SHERRY
• HARVEST – last week of August to second week of September, with celebration of Feast of Nativity of the virgin
• than grapes are dried onEsparto Grass mats. 12-24hrs (10 to 20 days)
• PRESSING -Zapatos de Pisar.
1. first one is known as Yema,
2. second is known as Aguaple,
3. third is called as the Prensa.
FERMENTATION- • 7-21 days. • Slower fermentation 3
months.
CLASSIFICATION Fino Oloroso.
Cont..
• TRADING
• FORTIFICATION- wine spend 18 month under the layer of flor– Fino fortified -- 15-16%– Oloroso fortified -- 17-18%
Solera System
• The heart of entire sherry • Uniform style, character, quality to be
maintained for generation• Solera comes word “ Suela” which near to
ground• Butts are arranged in tiers• Each tier is known as Crianderas• Each Criandera is numbered
Solera System
Cont..
FINAL STAGES
• SWEETENING –WITH WINE MADE FROM P .X GRAPE
• COLOURING - (VINO DE COLOR) ARROPE
• FINING & FILTRATION
Types of Sherry
Sherry
Fino Group Oloroso Group
Manzanilla Fino Amotillado Palo Cortada Amoroso Oloroso Cream Brown
Types of Sherries
• Fino: They are the driest, palest and least blended comparatively young.
Manzanilla:• They are produced
from san lucer de baramada. They are very pale and dry. They improve with age, firmness and flavors. They are quite delicate in taste but leave a slightly salty bitter aftertaste.
Amontillado:
• A fino with age becomes stronger, darker, and heavier
Palo Cortada
It start life like Fino, complete its maturation under flor develop like an Amontillado. It maintain the elegance of Amontillado but alcoholic strength similar to Oloroso
Olorossa-• The heaviest &
darkest fortified to highest alcoholic degree & aged with maximum oxygen contact.
All Sherries
Brand names • La Ina• San Pattricio• Tio Pepe• Principe• Dom Tomos• Cardinal
Few term related to Sherry
• Lagar – A stone or wooden trough used for manual pressing of grapes
Venencia
• An equipment which comprise a silver or stainless steel , steer cup attached to handle made from the Whale bone & used to take out Sherry from the casks for tasting
Bodega
• Maturation ware house or Cellar
Butt• Sherry cask
are called butt (108 gallon capacity)
Cont..
• Cossecha- means a vintage year
• Reserva- wines of some age.
• Gran Reserva- wines of considerable age
Service of Sherry
• Fino – Copita glass (5 oz) served 2-3 oz, service temp. 6-8 degree centigrade
• Oloroso- served at 20 degree centigrade. Served along with coffee liqueur