Sherry
Although wine has been produced in Andalucía for the best part of three millennia, Sherry is a relatively new discovery, being around 600 or 700 years old. It was created when seamen and voyagers sought to preserve their wines for longer periods, and did so by adding spirits.
According to legend, the drink became popular in Britain after 3000 casks were seized from Cadiz by Sir Francis Drake.
Only wine from the "Golden Triangle" of Jerez de la Fonterra, Jerez de la Fonterra, Sanlúcar de Barrameda and El Puerto de Santa María in the province of Cadiz can be called Sherry.
A popular grape in the production of Sherry is the Palomino Fino, which is grown on almost 95% of sherry-producing land. The Pedro Ximenez and Moscatel grapes are grown for their sweetness.
To produce Sherry, the Palomino grape is first fermented, producing a dry white wine. Spirits are then added to strengthen and fortify the wine (usually up to around 14 to 16 %).
Oak casks are then employed to store the concoction - these casks are never more than two thirds full, which ensure that the cool Atlantic air permeates through them. The liquid spends its first year in the cool, damp bodegas of the Golden Triangle, exposed to very little sunshine but plenty of the bracing Atlantic winds.
After a month or so, the flor develops - a thin white layer of yeast which is a crucial factor in the manufacture of the different types of sherry.
The vintner takes his first sip of the developing wine after a period of around 6 to 10 months. A little wine is taken from each and every cask and verified for its colour, lightness, taste and smell. This task is usually carried out with the use of a venencia, a long and narrow glass which is attached to the end of a rod.
The minimum recommended amount of time for maturing sherry is three years; although the longer the better (there are some Sherries which have been maturing for over 150 years).
Fino
a light sherry formed when the flor develops and protects the wine from oxidisation. There is a strong almond smell to this sherry. Alcohol content is usually between 15.5 and 17°. Can be drunk as an aperitif or in Andalucéa it is drunk with the main meal.
Manzanilla
a light and very dry fino which comes exclusively from Sanlúcar de Barrameda. The Atlantic weather conditions ensure that the flor grows throughout the year, which gives the wine a constant protection from oxidisation (as opposed to Jerez, where the flor only blooms during the spring and autumn months). A sweet and fragrant wine, with a slightly bitter Atlantic influence.
Amontillado
if the fino is allowed to mature for long enough then the flor dies, allowing the wine to oxidise and darken. Has a powerful, almost nutty aroma. The Pedro Ximénez or Moscatel Grapes are added for sweetness. Alcohol content: 16 ° - 18°.
Oloroso
an oxidised and matured dark sherry, which is full bodied. It has a strong nutty sweet taste. Can be dry or medium dry, and has an alcohol content of 18 ° to 20 °.
Pale Cream
a fino sherry from the Palomino grape, with added concentrated grape juice for sweetness.
Cream
A combination of Pedro Ximénez and Oloroso. Dark and sweet.
Palo Cortado
is produced sparingly. Can be described as being somewhere between an amontillado and an oloroso. Matured without flor for a dark appearance.
Pedro Ximénez
a smooth, dark and sweet variety from the Pedro Ximénez grape. Has a strong taste of raisins and an alcohol content of around 17°.