To know what Sherry wine is you have to understand what a fortified wine is. To transform a regular wine into a fortified wine grape spirits or Brandy is added to the fermenting juice to stop sugars at a certain point from converting to alcohol. Sherry is one of those wines where grape spirits is added to stop this process. After the Sherry achieves its proper alcohol levels it is tested for quality and separated into two types of Sherry: Fino and Oloroso. Each of these types of Sherry have further classifications.
Three grapes provide the background for all types of Sherry wine: Palomino grapes, Pedro Ximenez and Moscatel. The Palomino grape is the backbone for every Sherry. It provides the overall quality of the Sherry. Pedro Ximenez is a sweet grape variety used as a sweetening agent. And Moscatel, or Muscat d'Alexandria provides the light amber colors of Sherry. Once the grapes have fermented to the right levels the juice is tasted and separated according to its quality into two groups. The best of the wine is made into Fino Sherry. Everything else is made into Oloroso Sherry.
The best of the best juice is made into Fino Sherry and is made exclusively from Palomino grapes. The process involved in fermentation, the affect of yeasts on the juice delivers the nutty qualities to the Sherry. Controlled oxidation is another factor determining a Fino's characteristics: a taste similar to roasted almonds.
Manzanilla Sherry is another type of Sherry in the Fino category. It is characterized by the presence of the yeast S. Beticus, which imparts a salted almond flavor. Manzanilla Sherries mature in direct contact with the air for short periods of time to achieve their color and flavor.
Amontillado is the last category of Fino Sherry. It moves even further away from being a Fino as it reaches maturity. It's full open air exposure darkens it to an almost dark brown and because of its exposure to the sun it develops a rich maderized flavor of roasted hazelnut. Amontillados are sweetened with the juice of sundried Palomino grapes called vino dulce or by adding pure sugar called dolce de albimar.
Free-run juice is separated from the pressed juice to make Finos, the pressed juice is used for Oloroso production. These are still terrific Sherries all in themselves and should not be seen as inferior.
The direct exposure to the open air and sun speeds the process of maturing in Oloroso Sherries. As a result of this exposed aging the Oloroso tends to be a little more abrasive than its smooth Fino cousin. Darker colors, deeper aromas and a fuller body are what characteristics define a good Oloroso. The flavors are intense toasted pecan.
One of the rarest types of Sherry avaibale is the Palo-Cortado. It has the aroma of an Amontillado without any of the yeast contact associated with Amontillado. And it tastes like and has the appearance of an Oloroso. Somewhere between the Fino and Oloroso styles, the volatile physiology of Palo-Cortado causes it to quickly degenerate into a full-blown Oloroso.
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Sherry Production you can find more on the subject and the different types of Sherry at the author's website,
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