A Manzanilla is very similar to a Fino sherry in production but is made on coastal regions Fino sherries are produced inland. It has a similar dry snap to it and most experts will claim the sea air gives it an even lighter feel. How to drink Manzanilla: Another chilled serving with salty tapas accompaniments is best and, given its place of production, seafood is its ideal partner. To make this sherry the protective Flor used for Fino sherries is allowed to naturally break up, exposing the booze to the air and causing oxidisation.
This results in a dry sherry with a darker tone and some earthier, nuttier notes coming through to the palette. How to drink Amontillado: This only needs to be lightly chilled and is great with more flavoursome tapas and main course dishes such as chorizo or grilled fish. It starts out the same way as an Amontillado with a flor that breaks up but by some mysterious kind of Spanish magic it develops a darker, reddish hue and richer, buttery flavours similar to an Oloroso.
These dark sherries are made from a wide range of grapes and can therefore come in a wide range of styles, from sweet to dry. The protective flor is intentionally broken up during ageing which gives them their richer colour and more intense toffee flavours. How to drink Oloroso: Lightly chill and serve with bolder flavours for leisurely supping. It offers a great wealth of aromas including nuts, tobacco, spices, even animal notes leather and exotic woods. They are powerful wines on the palate with more alcohol and texture thanks to the concentration of dry extract in the wine during ageing.
The content of both alcohol and glycerine increase over time giving the wine a smoothness on the palate and a certain unctuousness as well as great length. Amontillado is a wine which initially follows the same production process as Fino, but after completing its biological ageing it continues to age, this time without the veil of flor and is thus exposed to oxidation which gives it its organoleptic characteristics.
Golden to mahogany in colour, gently crisp on the nose with notes of hazelnut, it is more structured and alcoholic than Fino on the palate, dry with notes of spice and wood, and with great persistence. Hence the name Palo Cortado. These wines are similar to Olorosos but with a lighter structure and great elegance but otherwise share most of the same organoleptic characteristics. From a technical point of view, Manzanilla could be described as identical to Fino in respect of both its production and its organoleptic characteristics.
These are wines made by stopping the fermentation which prevents most of the natural grape sugar being transformed into alcohol. After pressing the grapes, the incipient fermentation of the must is stopped by the addition of wine-based alcohol which results in wines with extremely high sugar content; above grams per litre, and on occasion over These wines are nearly always made from single grape varieties and their characteristics are closely connected to the aromas of the selected grape with which they share their name.
Moscatel is a wine made from grapes of the same name in the coastal areas of the Sherry production zone. However all these wines offer the floral, herbaceous and citric aromas characteristic of the grape, enhanced more or less by oxidative ageing.
On the palate they are very sweet but always fresh thanks to an agreeable acidity. The resulting wine is extraordinarily dark, from chestnut to jet black with iodine coloured reflections and almost always completely opaque; it has a texture which makes the wine stick to the glass and gives a smooth velvet sensation to the palate.
The characteristics of the sherries listed below are not legally set forth — they are defined by producers. Non-filtered slightly filtered sherries: Fino en Rama — Fino which does not fully undergo the traditional filtering and clarification procedures after the wine is taken from the solera and before bottling; Manzanilla en Rama — Manzanilla, which does not fully undergo the traditional filtering and clarification procedures after the wine is taken from the solera and before bottling.
Sherry culture is a living and constantly evolving culture. From time to time sherry producers come up with sherry novelties that go beyond any existing classification. Sometimes such new products may remain unnoticed, sometimes they create a new trend. Now, to the details. A little boring and repetitive, but so it should be. But a bit later.
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