Buying powder Jerez de la Frontera

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Buying powder Jerez de la Frontera

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Buying powder Jerez de la Frontera

Log in Become a Member. The largest wine encyclopedia in the world with 0 Terms. It had been a centre of wine , liqueur and brandy production since the Middle Ages. In , Spain came under Arab rule, but wine continued to be produced despite the Islamic ban on alcohol. Caliph Alhaken II decided to uproot the vines in , but the locals successfully argued that some of the grapes were also processed into sultanas , which the Muslims fed on during their campaigns. As a result, only a third of the vines were destroyed. As early as the 12th century, Spanish winegrowers sent sherry to England and received English wool in return. The name of sherry is derived from the Arabic name of the town 'Sherish' or 'Xeris'. Before a battle, the Christians allegedly gave their horses a drink of wine to revitalise them. In , the city fathers of Jerez issued the first legal regulations for the production of sherry, which included detailed instructions for the grape harvest , the nature of the leather wineskins , ageing and trading practices. In the 19th century, Spanish companies settled in Jerez, some of which still exist today. Due to its shelf life , sherry was ideally suited for long voyages. This quickly became popular and an English fashionable drink. William Shakespeare was a fan of sherry, drinking a considerable amount every day in his favourite pub, the Bear Head Tavern. In this context, Shakespeare - and sherry - was also involved in the naming of the sparkling wine. The DO area of Jerez was already classified in Wines used to be produced worldwide under the name Sherry. It has been a protected designation of origin in the EU since The area for Sherry is the eastern part and the area for Manzanilla is the western part. There are two DO areas. The production area covers over 7, hectares. Here, the location, the climate and the Albariza soils with their physico-chemical properties are ideal for the production of high-quality wines. It is perhaps less well known that there are two other Jerez DO designations, namely Vinagre de Jerez sherry vinegar and Brandy de Jerez brandy. The area under cultivation was expanded in The mild, Mediterranean climate is influenced by the nearby Atlantic Ocean. There are summers with little rainfall and frost-free winters. The average temperature is Rain falls about 75 days a year. The high humidity coming from the sea has a positive effect on cultivation. Most of the vineyards face the Atlantic Ocean. The surface is covered with a kind of fine powder, which gives the typical bright white colour and reduces evaporation. The sub-layer has an excellent water storage capacity. Alongside the climate and the winemakers ' art, this is the greatest secret of Sherry's success. There are only small areas with sandy or clayey soils. This maximises exposure sunlight throughout the day. It contributes to the special character. In , a further six white grape varieties from the time before the phylloxera plague were authorised. The 'Consejo Regulador' Regulatory Council is responsible for the regulations of the entire production process, quality control and proof of origin. In , the most extensive changes to the rules for sherry in 50 years were adopted. This concerns the growing region, the authorised grape varieties, individual designations and the ageing period of sherry types. These changes are listed in the relevant chapters. The production and ageing of wines and the use of the protected designation of origin is only permitted in the so-called Sherry Triangle. The sugar and acidity content of the grapes is decisive for the start of the harvest. The grapes are harvested by hand; the grapes are collected in baskets Exactly 62 of the baskets yield one carretada , the quantity of grapes required for litres of must. The grapes intended for sweet wines are exposed to the sun during the day on mats of esparto grass to increase the sugar content , which further reduces the already low acidity, and are covered at night so that they do not suffer any damage in the damp, cool night air. This sun treatment lasts at least 48 hours. Traditionally, gypsum Yeso is added to the grapes before pressing. The type of sherry to be produced from the material is often decided during pressing. Some bodegas use fermentation in new oak barrels bota or barrique barrels. After fermentation, a decision is made as to which wine is best suited to which type of sherry in terms of quality. Each barrel is checked and classified by the capataz cellar master. This coding varies slightly depending on the bodega or producer. Una Raya one line is awarded for fine, elegant wines that are expected to have a good flavour for finos, manzanillas and later amontillados. Dos Ray as two strokes are awarded to full-bodied wines that are not expected to be flavoured and are therefore intended for an Olorosos. Tres Rayas three lines are given to all wines whose development cannot yet be foreseen and which must be reclassified after a few weeks. The inferior wines with an acidic , harsh flavour are given Cuatro Rayas four lines and are destined for distillation Brandy de Jerez or for vinegar Vinagre de Jerez. The wines in the first three groups are now left to their own devices. A second evaluation and decision is made after nine months at the earliest. The picture on the left shows the ageing of a sherry with a thick layer of pile , which only occurs in the Fino and Manzanilla sherry types without oxygen contact anaerobic. The picture on the right shows the typical Catavino sherry glass. Since , however, this is no longer necessary if they reach the required alcohol content naturally during fermentation. Maturation takes place in litre oak barrels. The barrels are only filled five-sixths full, leaving an empty space about two hand-widths high, which allows the important flor to grow. The formation of yeasts on the surface of the wine prevents oxidation in the Fino and Manzanilla sherry types. This layer isolates the wine from the air, removes alcohol and provides it with typical flavours. The barrel volume is related to the flor yeast layer. Liquid is lost through the barrel wall shrinkage. Due to the volume and surface area, the alcohol content always remains the same. If smaller or larger barrels were used, the balance would be disturbed and the flor yeast would die, as it only forms between The second group of wines is fortified up to The ageing process begins in the barrel under the influence of oxygen, from which the Oloroso wine types emerge. Storage in warehouses is a characteristic feature of the ageing process, as it is the constant draught through the openings in the warehouses that makes this possible. The modern warehouses are air-conditioned for this purpose. The ageing and blending technique is called 'Solera' or 'Criadera-Solera'. Traditionally, sherry matures in layers of barrels escalas of the same type but at different stages of maturity - the deeper, the older. The oldest wine is in the bottom layer and the youngest in the top layer. The average ageing time for a wine is calculated by dividing the total wine stock in a solera system by the amount of wine harvested each year. This means that a sherry can be marketed after two years at the earliest. Up to a third of the sherry is regularly removed from the bottom layer for bottling, known as 'saca' removal. This quantity is replaced from the layer above, the 'criadera' maturation layer , which in turn is topped up from the next layer up, until finally the top layer is topped up with the sobretablas young wines. This mixes all the existing vintages. The withdrawals and topping up in the layers are called 'correr escalas' running the order. The 'trasiegos' decanting of the wines must be done carefully. There are special personnel for this, the 'trasegadors' decanters. They work with technical equipment to homogenise the wine. Neither the lees nor the 'cabezuelas' barrel deposits must be stirred up during this process. The characteristics of the older wines are passed on to the younger ones so that the quality and type always remain almost the same. Most sherries go through six to seven solera stages, in extreme cases up to Today, the barrels are often no longer stacked in the traditional way, but in different groups or in different bodegas. For sherry producers, both the quantity of wine extracted and the time at which it is extracted are precisely defined depending on the type of sherry and are a closely guarded secret of the houses. The average ageing time for a wine is determined by the quotient obtained by dividing the total amount of wine in the system by the amount of wine extracted each year. According to the specifications of the Control Council, this quotient must be greater than two. Only wines aged for at least two years may be marketed. The soleras of exquisite sherries are only topped up with wines from the best vintages, so that in poor years without topping up with new wine no sherry can be bottled from the lowest casks. The minimum ageing period is three years, an Amontillado under seven years is almost impossible and discerning brands mature for up to 15 years and longer. When the finos slowly lose their flor, a new ageing process can begin under flor. Firstly, the transformation into Fino-Amontillado takes place and then into Amontillado. In the case of Manzanilla, this process begins with Manzanilla Pasada, which eventually also transforms into Amontillado. The colour ranges from light to dark and from dry to sweet. As a rule, the lighter the colour , the drier - the darker, the sweeter. Sherry is always a white wine ; there is no tinto variety red wine , although the colour can be very dark. A distinction is made between three major types of sherry. These are Fino and Manzanilla , which are matured without oxygen under flor , Amontillado , which is matured under oxidation, Oloroso , which is matured under the influence of oxygen, and Palo Cortado , which is between Amontillado and Oloroso in terms of flavour. The classic bone-dry sherry with a light, golden yellow colour and typical almond aroma is ready to be enjoyed relatively young. The grapes come from lower-lying, cooler areas. It matures under a thick layer of flor without oxidative influence. A Fino is the precursor to Amontillado and Palo Cortado. A wine originally intended as a fino can still become an oloroso over the years if the flor layer dies off by itself and the wine has a fragrant oloroso character. Since , there has been a new Fino Viejo category with a minimum ageing period of seven years. This full-bodied and flavour-intensive Fino variant initially develops under flor ; at this stage, it is a Fino. After maturing for 12 to 15 years, it is called Fino-Amontillado, after more than 15 years it is called Amontillado. The colour develops from dark gold to light brown to a blackish brown. The delicate flavour is reminiscent of hazelnuts. A real Amontillado is completely dry. There are also semi-sweet products of lower quality, which are blended from raya and sweet wines. Due to the strong Atlantic winds that prevail here, the wine has a typical, slightly salty and delicately bitter flavour. Due to the humid and cool air in summer, the yeasts last all year round and, in contrast to Jerez, there is far less risk of the flor layer dying off. It is first called Manzanilla-Fina and since after at least 7 years of maturation Manzanilla-Pasada. The name is derived from 'manzana' apple , which refers to the freshness, or from 'manzanilla' camomile , because the wine has the typical odour. This main variety is produced without a flor layer under oxidative influence. Oloroso is darker, fuller-bodied and stronger in flavour than the Fino and Amontillado types. It is one of the longest-lived wines with an incredible shelf life of 50 to years. This variety cannot allegedly be produced on purpose, only about one barrel in a thousand becomes Palo Cortado under uncontrollable conditions. This is the official rumour. However, with the quantities of many producers coming onto the market every year, this legendary explanation is open to doubt. Palo means 'stick' or 'thick line'. Barrels are marked with thick lines rayas or palos according to their quality see above. A Palo Cortado is made from a quality originally intended as Amontillado. If the flor yeast suddenly dies in a barrel and intensive oxygen contact occurs prematurely, the wine can no longer become an Amontillado due to the lack of flor yeast. However, a pure Oloroso is also no longer possible, as the wine started out as an Amontillado. If the wine is suitable, it is only designated as a Palo Cortado at this stage by the cellar master. The 'palos' strokes are crossed out, figuratively 'cut off'. It now undergoes a lengthy oxidative process. The mostly dry wine has the hazelnut-like aroma of an Amontillado and the flavour and body of an Oloroso. However, there are also sweet varieties. In addition to these standard sherry types, there are also numerous sub-variants, which are produced using different methods and recipes depending on the producer. Some of these are. This type was created especially for northern European flavours and is much less popular in Spain. The sweet, dark wine matures without a flor layer with an oxidative influence. It is a blend of Oloroso with sweet wine dulce. The alcohol content ranges from A semi-dry, mahogany-coloured wine with a spicy aroma. It is an Amontillado blend of young, sweet wines. The alcohol content is A sweet version made from the grape variety of the same name, which is sometimes also referred to as the ' Trockenbeerenauslese' among sherries. The grapes are exposed to the sun and lose moisture as a result. An old PX sherry is almost syrupy and black-brown in colour with intense aromas of dried plums and sultanas. In Spain , sherry is drunk from special glasses. The tulip-shaped catavino tapers towards the top and catches the bouquet. Traditionally, the sherry is taken out of the barrel with the venencia silver cup on a long stick and poured into the glass in a high arc. The fino varieties and manzanilla are served chilled, the other sherries slightly chilled. Sherry bottles should be stored upright avoiding contact with the cork and in a dry, dark place. Opened bottles must be recorked. Most of them also produce a Brandy de Jerez. Small, private sherry producers are called Almacenista. For the production of alcoholic beverages , see Champagne sparkling wines , distillation distillates , spirits types , winemaking wines and wine types and wine law wine law issues. All work and tools in the vineyard during the vegetation cycle are listed under vineyard care. Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date. You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser. Microsoft Edge. Log in Welcome back! New to wein. Become a Member. EN Select Language. Some of the contents have been translated automatically. Please choose your country and currency. Sherry as a brand The name of sherry is derived from the Arabic name of the town 'Sherish' or 'Xeris'. Sherry in Shakespeare plays Due to its shelf life , sherry was ideally suited for long voyages. Climate The mild, Mediterranean climate is influenced by the nearby Atlantic Ocean. Soils Most of the vineyards face the Atlantic Ocean. Production rules The 'Consejo Regulador' Regulatory Council is responsible for the regulations of the entire production process, quality control and proof of origin. Deciding on the type of sherry After fermentation, a decision is made as to which wine is best suited to which type of sherry in terms of quality. Solera system The ageing and blending technique is called 'Solera' or 'Criadera-Solera'. Trasiegos blending The 'trasiegos' decanting of the wines must be done carefully. Sherry types The colour ranges from light to dark and from dry to sweet. Fino - the classic sherry The classic bone-dry sherry with a light, golden yellow colour and typical almond aroma is ready to be enjoyed relatively young. Amontillado This full-bodied and flavour-intensive Fino variant initially develops under flor ; at this stage, it is a Fino. Oloroso This main variety is produced without a flor layer under oxidative influence. Palo Cortado This variety cannot allegedly be produced on purpose, only about one barrel in a thousand becomes Palo Cortado under uncontrollable conditions. Some of these are Cream This type was created especially for northern European flavours and is much less popular in Spain. Golden Similar to the Cream, mild and slightly sweet type. Medium Dry A semi-dry, mahogany-coloured wine with a spicy aroma. Further information For the production of alcoholic beverages , see Champagne sparkling wines , distillation distillates , spirits types , winemaking wines and wine types and wine law wine law issues. This page was last modified at 7 July, at Voices of our members. Markus J. The world's largest Lexicon of wine terms. To Online-Events.

Buying powder Jerez de la Frontera