3,000 years of history - sherry wines · all kinds of òtapas salads vinaigrettes and marinades...

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history denominations viticulture winemaking ageing diversity enjoy


3,000 years of history

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Ancient times

The mythical land of Tartessos.

• The Phoenicians introduced the cultivation of vines in the region (Cádiz 1,000 B.C., Xera 700 B.C.).

• Wine-related activity continued by all cultures ever since: Greeks, Carthaginians, Romans...


The “Vinum Ceretiense”

Columela, the first great Agricultural Engineer (“De Re Rustica”) had a farm in “Ceret” (Roman for Jerez).

Wine has been exported from Jerez since ancient times.

Great popularity of the “Vinum Ceretiense” in Rome.

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Year 711 – Battle of Guadalete.

Over 500 years of Islamic culture (800 years in other parts of Spain).

A flourishing period in our history.

The land of “sherish”

ŠeriŠ

Sherish, the Jerez of the moorish.


Cultivation of vineyards continued, for:

- production of raisins. - medicinal use of wine. - obtaining alcohol.

Wine consumption allowed in elite circles.

ŠeriŠ

al-cohol

The land of “sherish”

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Same town, different names

Sherry = Jerez

Sherrish Sherry Xera

VI C. (B.C.)

Ceret

II C. (B.C.)

Sherish

VIII C.

Xeres de la Frontera

XIII C.

Xerez

XVI C.

Jerez

today


The profitable business of the “holandas”

Increasing popularity of the “Sherry Sack” in England.

1587: Francis Drake attacked Cádiz.

XVth to XVIIth C. – trade with Northern Europe

“If I had a thousand sons

the first human principle that I would teach them

would be to foreswear all thin potations

and addict themselves to Sherry Sack.”

Henry IV, part II

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Sherry Viticulture


Southern-most Wine Region in Continental Europe

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Southern-most Wine Region in Continental Europe


• • • • ROTA

7,000 has. of vineyards, in 9 municipalities

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• • • • ROTA

Main climatic factors

Mild winters (4ºC) and very hot summers (40ºC).

620 litres per m2 average annual rainfall.

Average 300 days of sunshine per year.

Two predominant winds: poniente (west), fresh and humid; and levante (east), warm and dry.


The “albariza” soil White soil (alba=white), made

from the sedimentation of marine diatoms.

Very chalky: high content of calcium carbonate, with 50% to 70% limestone.

Poor in both organic material (1.3% to 1.5%) and nitrogen.

Highly porous – helps retain moisture.

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Authorised grape varieties

moscatel palomino pedro

ximénez


Layout of a new vineyard

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Vinification


base wine (mosto)

1. pressing of the grapes

2. classification of the musts

3. alcoholic fermentation

Wine-making: from grapes into wine

Dry wine-making

Fresh grapes (palomino)

Sweet wine-making

Late-harvested or sun-dried grapes

(PX and Moscatel)

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The base wine

End of November - “deslío”.

Dry white wine.

11º to 12,5º alcohol.

Spontaneous development of the “flor”.

flor

clean wine

lees


Flor – the key to Sherry wines

Film of natural (local) yeasts – different strains of saccharomyces.

Continuous interation with the wine:

Protects the wine from oxidation.

- consumption of alcohol, dissolved oxygen, remaining sugars, glycerine, acetic acid...

- production of acetaldehydes, carbon dioxide...

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temperature (approx. 20ºC)

humidity (> 65%)

aeration...

… and alcoholic content

(<16º)

Flor yeasts require precise living conditions:

Flor – live inside the barrel


Fortification

First classification (january)

pale and light wines: fino / heavier, darker wines: oloroso O

Fortification (“encabezado”) – addition of pure grape spirit Objetive: increase the wine´s alcoholic strength

fino is fortified up to 15º / O oloroso is fortified up to 17º

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biological ageing the flor protects the wine

from oxidation

at 15º alc.

the wine keeps the flor

The different levels of alcohol determines the future ageing of sherry inside the casks

traditional ageing without the flor, the wine is

exposed to oxidation

at 17º alc.

the wine loses the flor


The “Crianza” (ageing)

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Different ageing periods for each style.

Dynamic method of “criaderas y solera”.

Use of oak casks (“botas”), heavily wine-seasoned.

american oak casks

600 litres capacity

only filled up to 500 litres (biological ageing)

The key factors of Sherry ageing


Exchange of elements through the layers of the wood (osmosis).

Annual ullage (evaporation) of 3 to 4% of total volume.

CH3-CH20H

H20

Most of the loss is water concentration.

vinificación crianza diversidad disfrute

The “bota”

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The system of “criaderas y solera”

A “dynamic” method of ageing wines.

Different ageing systems for every style of wine.

Guarantees a consistent quality and personality for the wines, year after year.

Based on fractional blendings of different vintages.


solera

1st criadera

2nd criadera

a n

d a

n a

“saca”

Vintage

“rocío”

How does the solera work?

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solera

1st criadera

2nd criadera

a n

d a

n a

Vintage

How old is this wine?

What determines the

average age of the wine?

3. frequency of the “saca”

1. number of scales

2. percentage of the

“saca”

The combination of these three factors (different for each wine)

determines the rotation (R) of the total stock of wine in the system and consequently, the average

age of the wine released:

Total stock in the system

Volume of “sacas” in a year R =


The making of Sherry

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drydry

sweetsweet

palepale darkdark

drydry

sweetsweet

palepale darkdark

• Vinos Generosos dry

Liqueur wines

• Vinos Dulces Naturales sweet

Natural sweet wines blended

• Vinos Generosos de Licor

Sweet liqueur wines

The diversity of Sherry E.U. Regulations


Amontillado

Palo Cortado

17%

Production scheme for dry sherries

Fino Manzanilla

Oloroso

Crianza (ageing)

palomino

Complete fermentation

flor

fortification

Vinification

15%

17%

Vintage

//

_/_/

/O/O

AoAo

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Crianza (ageing)

Moscatel

Pedro Ximénez

Production scheme for sweet sherries

moscatel pedro ximénez (over ripe)

partial fermentation

Vinification

15%

“Cabeceos” (blends) – vinos generoso de licor

Fino Manzanilla Amontillado Palo Cortado Oloroso

MCR

PX

Pale Cream

Medium

Cream


Ageing levels

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industry average

technical limitations

Sherry age-reference is always related to average ageing

12 15

Special categories

30+ 20+ 2

minimum legal ageing

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Sherry with certified age: V.O.S. & V.O.R.S.

Certification system based on “sacas” of exceptionally old and rare (sacristía) wines.

Mainly applicable to Amontillado, Oloroso, Palo Cortado and Pedro Ximénez.

Three-tier qualification procedure:

1. Blind tasting.

2. Analytical parameters.

3. Shipping quota.


Evolution of analytical parameters in biological ageing

Average Alcohol Total Acid. Volatile Acid. Achyde Eth. Glycerine PH Dry Colour Gallic

ageing in % Vol Tartaric Acid. Acetic acid. mg/L Acte. mg/L Extract 470nm Acid

years g/L g/L mg/L g/L mg/L

Base Young Wine 12,0 5,0 0,40 50 75 7,3 3,30 23 0,120 3,1

Sobretabla 1 15,5 4,8 0,30 125 72 3,5 3,23 20 0,112 5,3

3rd Criadera 2 15,3 4,2 0,25 210 70 1,5 3,20 17 0,120 6,8

2nd Criadera 3 15,2 4,0 0,20 275 47 0,7 3,18 15 0,121 8,2

1st Criadera 4 15,0 3,9 0,15 345 44 0,5 3,15 13 0,122 9,6

Solera 5 14,9 3,8 0,10 400 30 0,2 3,13 12 0,125 11,0

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Fino and Manzanilla

Alcohol content between 15 and 17% vol.

Less than 1 gram of sugar per litre

Total acidity (tartaric) <4 grams / litre

Volatile acidity (acetic) <0.2 grams / litre

Very low level of glycerine (<2 gram / litre)

Aged only through biological ageing (evolution under flor).

Pale, straw-yellow colour.

Pungent nose, with hints of yeasts (fresh dough) and dry fruits (almonds).

Very dry, light, delicate taste.


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Enjoying Sherry


Remember... Sherry is a wine

fino / manzanilla up to a year one week (*)

Other sherries (traditionally aged up to 3 years 2 months and blends)

(*) kept in the fridge, properly closed.

type of Sherry sealed bottle open bottle

It should, therefore, be consumed within a reasonable period after purchase.

VOS / VORS undetermined 3 meses

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How should I store the bottles? As with any other quality wine, find a quiet place, with a stable temperature, away from strong light and vibrations.

Keep the bottles standing up, so that the surface in contact with the air inside the bottle is reduced to a minimum.

Once unsealed, keep the bottles properly closed, and if there is not much left in the bottle...

...find a good excuse to finish it!


What kind of glasses are best for Sherry? The traditional big “catavinos” is the ideal glass for drinking

Sherry.

NEVER use a small glass, so that it can be filled up one third with a decent quantity (forget about the “copita”).

Approx. 200 ml.

1/3

An all purpose white wine glass with a proper bowl (in order to allow the wine to breathe) and a stem (to avoid warming up) would also allow us to enjoy Sherry.

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Serving temperatures

other sherries (traditionally aged and blends) between 12 and 14º C.

fino y manzanilla – always very cold, between 5 and 7 º C.

VOS and VORS, at about 15º C.

pale cream at approximately 7 to 9º C.

recommended temperatures

Except for fino and manzanilla (which should always be well-chilled), there are no strict rules for serving Sherry, but these are our…


Sherry and Food recommendations

ino anzanilla all kinds of “tapas” salads vinaigrettes and marinades seafood and smoked salmon asparagus

artichokes and mild cheese. Amontillado soups and consomm s blue

fish (tuna) and white meats cured cheeses

loroso poultry game and heavy meat dishes (o -tail) mushrooms.

edium pat s and quiches. ale Cream foie-gras and fresh fruit.

Cream (chilled) puddings fruit salads apple tarts cheese.

edro imenez bitter chocolate blue cheese ice-cream.

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Sherry and cocktails Another “angle” for a most versatile wine.

The organoleptic power of Sherry has always been a source of inspiration for all kinds of cocktails: apperitif, long / refreshing drinks, exotic, sophisticated...

The local versions: - Fino/Manzanilla & lime (7up / Sprite).

- Cream on the rocks & orange peel.

An endless collection of cocktails from around the world.

3,000 years of history - sherry wines · all kinds of òtapas salads vinaigrettes and marinades...

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