Moscatel is generally used as sweetening. Fino and Oloroso are the two broad categories. Fino is fresh, tangy, and light bodied. Oloroso is intentionally oxidized giving it a nutty, fuller-bodied style. A fino that is aged in Sanlucar is called Manzanilla. Compared to a typcial fino, Manzanilla has a greater salty tang.
True Amontillado is bone-dry, amber in color with a rich, nutty flavor. Palo Cortado is extremely rare, a fluke of nature see below. It is Amontillado on the nose and Oloroso on the body. Oloroso could also be aged. Most sherries are traditionally crafted dry, with the exception of Pedro Ximenez. In the s, Harveys of Bristol added sweetening and color to a base sherry to create a new style of Pale Cream sherry for the UK market.
It is important to note that sherry has varying shelf life. For example, an opened bottle of Fino is best consumed within a week vs.
The below sherry guide summarizes the shelf life for different types of sherry. Unlike wines, sherry is best stored standing up to minimize the amount of air in the bottle. In addition, standing up would prevent its higher alcohol from drying up the cork. Unlike vintage port, sherry would not further age in bottle. Fresh sherry such as Fino is meant for immediate enjoyment. See chart above for recommended drinking window. If you don't have a specially designed sherry copita, the best way to enjoy a good sherry is to use a tulip shaped white wine glass.
Use a glass that allow the different notes to be funnelled to your senses. Avoid using a champagne flute like glass or a small sake like glassware. No, most sherries go through a solera system where older wines are topped off with younger wines every year.
A simple solera system could have age groups of sherry butts. Some experts even suggest confirming that your local supplier moves enough sherry to ensure that the bottles haven't been sitting around the store too long. There is a common misperception that sherry, once opened, remains fresh for quite some time, like some other fortified wines madeira, for example and liquors.
This is unfortunately not the case, and another reason that sherry is not as popular as it deserves to be with Americans is that they try it at a restaurant that has kept a bottle of Fino sitting on the bar for several months developing dust on the bottle like a reminder of the flor that once helped make the wine great. In restaurants it is definitely important to order sherry at a place that takes wine seriously and sells a fair amount of sherry. They should keep their finos and mazanillas chilled and ideally use some sort of vacuum stopper to help protect the wine once it has been opened.
At home try to finish a bottle of any of the drier sherries within a few days, and keep the wine refrigerated and stoppered after opening. Amontillados, Olorosos and Cream sherries will last much longer whether chilled or otherwise; usually a couple of months or so. This makes them a safer bet in restaurants that may not sell too much sherry generally.
Pairing Sherry with Food: Anything with nuts in it probably has a friend in some sort of sherry. Last Updated: March 29, References. This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. There are 9 references cited in this article, which can be found at the bottom of the page. This article has been viewed 40, times.
Learn more Much more than just a drink brought out at Christmas, sherry can be a versatile and delicious refreshment to pair with all sorts of foods or just enjoy by itself.
With so many different types, finding the right way to drink it can seem like an impossible task. Log in Social login does not work in incognito and private browsers.
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Method 1. Opt for Fino if you like dry sherry. This is the most savory type of sherry, aged for around two years. Try Manzanilla for something more acidic.
This gives the sherry a sharper, fresh, acidic and even slightly salty taste. Pick Amontillado for a darker drink. When a Fino or Manzanilla is aged for even longer, it becomes Amontillado. This lengthier aging process turns the sherry a darker color and imparts notes of peanut, hazelnut, and a salty-caramel quality.
Try Oloroso for something a little sweeter.
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