Sherry. Just the name alone will many people recoil in horror at the thought of the sickly-sweet bottle stashed at the back of Granny’s cupboard that is only opened at Christmas. Fortunately, times (and wines) have changed, so forget everything you thought you knew and get ready to delve into the wonderful world of Sherry…
Where is Sherry made?
Sherry is made in south-western Spanish region of Andalucía and is a fortified style of wine. The main production area is affectionately known as the “Sherry Triangle” including the three cities of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María.
How is Sherry made?
There are also three notable grapes used for Sherry production; Palomino, Moscatel and Pedro Ximénez. Several soils types are found throughout the region such as 'Arenas' and 'Barros', yet it is the distinctive bright white and chalk-dominated 'Albariza' that is most important and is claimed to have many similar characteristics to the soils found in Chablis and Champagne. It is the combination of the Palomino and Albariza, that provides the majority of (dry) base wines for Sherry.
The vast majority of Jerez wines follow the Solera System of fractional blending. This is a dynamic process which involves a methodical blending of younger wines with older, more mature wines, based on the principle that the younger wines take on the character of the older wine if properly blended. This guarantees a consistent quality & characteristics of the wine year after year. Similar to the Grand Marques champagne blending process, but this is far more dynamic & complex.
Biological ageing
Where the wine matures under a protective layer of flor, a natural layer of yeast cells that covers the top of the wine inside the barrel. This protects the wine from oxidation and maintains a fresh, clean and vibrant style of wine.
Oxidative ageing
Where the wine ages without flor and interacts with oxygen inside the barrel. This allows darker and deeper aromas and flavours to develop creating a more complex and compelling wine.
There are also some wines that start the process of ageing biologically but naturally lose their flor and in turn, begin to age oxidatively. Nevertheless, sweet styles are still made and are produced by picking and drying Moscatel and Pedro Ximénez on straw mats in the southern Spanish sunshine to concentrate sugars and flavours, resulting in a naturally sweet wine.
Styles of Sherry
One of the most impressive elements of Sherry is how many different styles are produced. From bone-dry to super-sweet... there is certainly a Sherry for everyone to enjoy!
Fino 'En Rama'
The term 'En Rama' can be translated as 'raw' and is in reference to this style of Sherry being unfined and unfiltered... in essence, the purest form of Sherry! They are pale in colour and bone dry with notes of lemon citrus, apple, green olives as well as a touch of fresh dough yeast. Fresh, clean and zippy on the palate. We recommend Tio Pepe Fino En Rama, which is made from 100% Palomino and has been aged biologically for a minimum of 5 years. Then the Master Blender, Antonio Flores, selects the barrels which he feels show the best characteristics for the year. It is an extremely dry style and has an abv of 15%. Ideal with olives and nuts as an aperitif.
Fino/Manzanilla
Finos are pale in colour and bone dry with notes of lemon citrus, green olives and chamomile. Bright, clean and extremely fresh. We recommend La Guita Manzanilla, which is made from 100% Palomino and has been aged biologically for a minimum of 4 years . It is super dry and and has an abv of 15%. Pale golden colour, clean and bright. Elegant with pungent aromas, almond notes and distinctive hints of the yeast. Perfect with tapas, seafood, fish, and Asian food.
Amontillado
Amontillado's begin their journey under flor, which then either dies naturally or due to winemaker intervention deliberately to create an intriguing and complex wine. Golden amber in colour with aromas of hazelnut, tobacco and spice. We recommend Gonzalez Byass Vina AB Amontillado, 100% Palomino with 4 years biological ageing and 8 years oxidative. This is still considered a dry style with 3.5 g/l of sugar and an abv of 16.5%. Dark golden in colour with aromas of almonds and the yeast, slight hints of the wood and a salty finish. On the palate dry & complex with hints of the wood & ageing under the yeast. An excellent aperitif. Also perfect with spicy food, asparagus & artichoke.
Palo Cortado
Palo Cortado's are the rarest of all Sherry styles as it is produced by chance. The nature of the flor dies without any winemaker involvement and develops a deep colour and intense flavour of bitter orange, dried fruit and nuts. Gonzalez Byass Leonor Palo Cortado Sherry is a beautiful offering of this mysterious style. 100% Palomino with 12 years oxidative ageing. 4 g/l sugar and an abv of 20%. Amber colour with golden tones & ochre-orange rim. Nutty aromas of toasted almonds, hazelnuts & mature wood on the nose. On the mouth powerful & persistent with toasted notes. Ideal with game, stews & red meat.
Oloroso
Oloroso's are deep, dark and concentrated wines that age without any flor and therefore boast prominent aromas and flavours of caramel, vanilla and hazelnut. If this sounds your style, then try Gonzalez Byass Alfonso Oloroso Seco Sherry. 100% Palomino with 8 years oxidative ageing. 4 g/l of sugar and 18% abv. Golden amber colour. Intense aromas with hints of wood and dried fruits. On the palate flavourful, balanced and persistent. Reminders of nuts with delicate touch of vanilla. Ideal with game, stews & red meat.
Pedro Ximénez
Also referred to as PX, these wines are rich, decadent and syrupy. For those who have a sweet tooth, you must try Gonzalez Byass Noe 30 Year Old Pedro Ximenez. This wine has received a massive 30 years ageing and has 380 g/l sugar and an abv of 15%. Very dark & intense mahogany colour. Sweet aromas of raisins & caramel with hints of wood. On the palate velvety & very sweet hints of mature raisins and dates. The finish goes on and on. A dessert wine perfect with ice cream & chocolate or Christmas pudding.
