Many people have heard of Sherry, but they often confuse it with regular wine or Port wine. Sherry originates from the Jerez region in southern Spain and is a fortified wine with an alcohol content ranging from 15% to 22%. Its history dates back to as early as the year 711 when Muslims occupied Spain. Sherry offers excellent value for its quality because all Sherries must go through a unique aging system called the "Solera system". This aging process ensures that every bottle of Sherry has an average aging time of at least several years, resulting in concentrated and pure flavors. This is also why Scotch whisky often uses oak casks that previously held Sherry for aging its spirits.
It can be said that the Solera system is indeed the essence of Sherry! The Solera system is a unique aging and blending process used for Sherry. In this system, all Sherry is stored in massive, old oak casks in cellars with a specific temperature and humidity level. The casks are filled only up to about 5/6 of their capacity, allowing for more surface area for the wine to come into contact with oxygen. This contact with oxygen over time results in the classic "oxidative" aromas and flavors found in Sherry, such as almonds, ripe apples, and nuts.
The Solera system also involves a tiered stacking of casks, with the oldest Sherry at the bottom row and newer Sherry added to the top row. As Sherry is drawn from the bottom row for bottling, it is partially replaced with Sherry from the row above. This process ensures a consistent and harmonious flavor profile in every bottle of Sherry, as it blends the characteristics of older and younger wines over many years.
Hold on, isn't it said that excessive oxidation of wine turns it into vinegar?
Because during the fermentation process, Sherry wine develops a thin film of yeast called "Flor" that covers the surface of the liquid. This yeast layer absorbs alcohol, oxygen, and other nutrients present in the wine, allowing the oxidation process to proceed slowly. This concept is somewhat similar to the current trend of delayed oxidation, isn't it? According to the Solera system requirements, all the oak barrels containing Sherry wine are stacked on top of each other (although in practice, the barrels of a winery's Solera system may be stored in different warehouses and not necessarily in a stacked configuration).
Starting from the youngest Sherry wine at the top, each layer is periodically partially drawn from and then replenished with the same total quantity from the layer just below it. This process not only increases the complexity of Sherry wine but also provides fresh nutrients for the Flor yeast. Each "oak barrel level" is also referred to as "Criaderas," which means "nurture" or "breeding" in Spanish (representing Sherry wines of different aging periods). Depending on the size of the winery, the Criaderas can range from 3 levels to as many as 14 levels.
The Sherry wine at the top of the pyramid has the youngest average age, while the oak barrels at the bottom have the longest average aging time and are ready for bottling, becoming the older Sherry wine. The whole process is indeed quite similar to a pyramid scheme!
Dry Sherry comes in various styles, including the delicate Fino and Manzanilla, as well as the richer Oloroso and Amontillado.
Fino and Manzanilla, known for their fresh and light qualities, offer distinct flavors of citrus fruits, herbal notes, and the influence of the yeast layer with hints of bread dough and saline notes. Manzanilla, named after the chamomile flower (Chamomile), is the crispest style of Sherry and often exhibits herbal, almond, and even iodine-like aromas. As a result, some people may find Fino and Manzanilla Sherry to be an acquired taste, and Sherry itself is often described as a love-it-or-hate-it type of wine.
The difference between delicate and robust dry Sherries is attributed to their aging process after the first alcoholic fermentation in autumn when the grapes are harvested.
The more delicate Sherries fall into the category of "Biological Aging" because they are aged under a layer of yeast known as Flor. This biological aging process protects the wine, and Sherries like Fino and Manzanilla, which undergo this type of aging, should be consumed relatively quickly after bottling to experience their fresh and tangy Sherry characteristics.
On the other hand, Sherries with deeper color and more robust flavors are categorized under "Oxidative Aging". During this aging process, as seen in Oloroso and Amontillado Sherries, the wine is briefly covered by the yeast layer, if at all, and may not have the protection of the yeast layer for most of the aging period.
So, the difference lies in the fact that the liquid is exposed to more oxygen during oxidative aging. This oxidation process imparts noticeable flavors of dried fruits, nuts, and toffee, along with a heavier body.
Oloroso is a completely oxidized Sherry, while Amontillado has had some protection from the yeast layer, making it slightly more delicate. It's worth mentioning that there's a rare Sherry type called Palo Cortado, which is described as a combination of Amontillado and Oloroso.
What's the difference? Well, for the average consumer, you don't need to worry too much about the specifics. Just know that Palo Cortado falls into the category of thicker, robust Sherry styles.
Sweet Sherries are labeled as Cream, Pedro Ximénez (PX), or Moscatel. The grapes for these sweet Sherries are dried after harvest to concentrate their sugars, resulting in distinctive dried fruit flavors.
Depending on their sweetness level, Sherries can pair wonderfully with various dishes. Dry Sherries are among the few wines that complement seafood, while slightly sweeter Sherries can go well with a range of Asian cuisines or be enjoyed on their own as a dessert, often paired with nuts.
Sherries also have aging designations on their labels, which often include 12 years, 15 years, VOS (20 years), and VORS (30 years) to indicate the aging period.
