Have you ever wondered when and how to serve Sherry? And what different types of Sherries there are? Well, if you want to find out please read on…
Old perceptions and new trends
There is an old perception that Sherry is a sweet, honey coloured liqueur type drink that “old dears” drink at Christmas. Fortunately this is just a false perception! The truth is that most Sherries actually are dry, white and not much higher in alcohol than some Australian or American white wines at just above 15 percent per volume. In Spain, the home land of Sherry, the local tapas are more often than not washed down with refreshing, cool, dry Sherry. With the many tapas bars “popping up” around Europe, Sherry is definitely becoming a drink for the young and trendy.
Sherry-styles
Originally Sherry is made in and around the town of Jerez in the Andalucia region of southern Spain. After fermentation a highly alcoholic spirit is added to the wine. Historically, the purpose of the fortification was for the alcohol to serve as a preservative to prevent the wine from going off in the hot climate.
All Sherries are blended from different vintages according to the Solera system where old wines are topped up with younger wines and matured in large 550 litre oak casks. Thus, there is no vintage Sherry and there is consistency in quality year after year. In effect, the solera system means that there should be remains of the original wines that might be a century or more old!
Fino and Manzanilla – Dry and delicate in taste, light, pale colour.
Served chilled, these Sherries are perfect substitutes for dry white wine. Try with your favourite seafood dish, or with Tapas. A Fino and Manzanilla should always be consumed within a year of bottling and within 24 hours of opening.
Amontillado – Dry to medium, amber in colour and with a full, nutty flavour. An amontillado is delicious on its own, or to accompany soups, light meat dishes or seafood. Serve chilled, but not too cold.
Dry Olorosso – Dry, russet-coloured, full-bodied with a rich and nutty flavour. Concentrated rich wine to accompany rich and flavourful dishes. Serve slightly chilled. Often Olorosso is adapted to local markets by sweetening to give wines such as Amoroso and Cream Sherry.
Moscatel and Pedro Ximenez – Naturally sweet wines, dark golden to mahogany in colour. These Sherries are made from raisin like grapes that have dried in the sun. These are perfect as dessert wines or to round off a meal.
Storage and consumption
Once opened, Fino and Manzanilla should be consumed soon after opening, just like any ordinary wine. The other Sherry styles will loose their finesse and freshness after a week or so after opening. Sorry, but the time is high to say good-bye to that half bottle left over from last Christmas!
By Margareta Zaveri, founder of the online guide to where and what to eat and drink in Malta: www.maltafoodandwine.com
