The misunderstood brilliance of Sherry

21 mars 2018
Mandi Robertson
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Fino and Manzanilla

These are lightest and driest styles of sherry – the fine, first pressed juice of the Palomino grape is used here. These wines are made biologically – meaning they are protected from oxygen by flor: a waxy looking layer of yeast that floats undisturbed, resting on top of the wine in the barrel. Manzanilla is a Fino, but comes only from the town of Sanlúcar de Barrameda.

Manzanilla Papirusa SAQ: 11767565

 

Amontillado

This is a Fino that has lost its flor, so it spends the rest of its development in contact with oxygen. The juice from the 2nd press will be used to make Amontillado, because it’s a little more rustic in character.

Los Arcos Solera Reserva Amontillado SAQ: 13035915 

 

Oloroso

These wines are dry, rich and nutty. They develop without a flor layer, so they have contact with oxygen. This means they are more stable, and able to last longer once the bottle is opened.

Oloroso Don Nuno SAQ: 13035851

 

Palo Cortado

This is a bit of a mystery wine because there is no official production regulation set by the Consejo Regulador ( Governing body of Sherry). This is a wine who has lost its development of flor, and can be described as something in-between a fino and amontillado style.

 

Pedro Ximénez

Made from air dried grapes, these wines are sweet, powerful and robust. Their fermentation gets cut short so there is residual sugar left in the wine.

Jerez East India Solera SAQ: 12993011

 

Cream / Moscatel

These are wines that are made in the same way as Pedro Ximénez, using at least 85% Moscatel grapes. They are very sweet and a perfect match for dessert at the end of a meal.