The name sherry is a fortified wine that comes from Spain, the province of Andalusia, the city of Jerez de la Frontera. Refers to strong varieties of wine. A distinctive feature of sherry is its low sugar level, specific bitter taste with vanilla aroma.

In addition to this Spanish province, the original sherry is officially produced in Crimea. All other sherries produced in other countries can safely be classified as fakes.

Sherry can be found on sale under the English name - Sherry (Sherry should not be confused with the alcoholic drink of the same name based on cherry syrup).

Like any drink with a thousand-year history, sherry has its own drinking traditions. True, now they are mostly adhered to only in Spain itself and therefore they are very offended when tourists start gushing like water.

There is no definite answer on how to drink sherry, since 8 varieties of sherry are produced in the Pyrenees and each type has its own method of consumption. But still, all methods have something in common that can be applied to all varieties of this noble drink:

• It is recommended to drink sherry from specially designed tulip-shaped glasses. But at home, you can use ordinary wine glasses; believe me, the taste of the wine will not change;
• This advice applies not only to sherry, but to any wine. You should drink slowly, in small sips, savoring each one. This will allow you to evaluate the taste and aroma of the drink;
• Sherry is drunk chilled. The specific temperature depends on the variety. The snack served with the drink also depends on this.

Let's look at the last point in more detail.

Consumption of sherry by variety

• Variety Pedro Jimenez– is the most popular variety of sherry. Before serving, it is recommended to cool it to 12-13 degrees and serve it that way. This variety is used as a dessert variety. Therefore, the ideal snack for him is black tea and a sweet dessert. Blue cheese is also served as an appetizer.
• Manzanilla And Fino classified as a classic type of dry sherry, Fino is also the most expensive variety of this drink. These are aperitifs, so they are consumed before meals. Serve chilled at 5-9 degrees. They snack on seafood, fish and soft cheeses.
• Amontillado also classified as dry wines. But unlike the above, this variety does not belong to aperitifs. Serve chilled to 9-10 degrees. Poultry (white meat) and hard cheeses are used as snacks.
• Palais Cream cool to 6-7 degrees. They snack on fruit and bird liver.
• Oloroso Available in the following varieties: dry, semi-dry and dessert. Its taste is dominated by nutty flavor. The best snack for this variety is red meat. Served at a temperature of 16 degrees.
• Medium has a bright, memorable taste. Serve chilled to 10 degrees. Smoked meat or various pates are great as an appetizer.
• Palo Cortado– a rather rare type of sherry. The only variety that does not need to be served with appetizers. Instead, you can smoke a good cigar; good cigarettes are allowed.
• Massandra– this type of sherry is produced in Crimea. It has the taste of bitter almonds with roasted nuts with cognac-vanilla tones. Before serving, cool to 8-10 degrees. An excellent appetizer for this sherry would be olives, vegetable salads and cheeses.

Which is called sherry, is a unique drink. It goes well with meat dishes and can become the king of a holiday feast. From this article you will learn what sherry is and how to use it correctly.

History of sherry

The history of this drink dates back to 1000 BC, when the Phoenicians, as the world's most famous winemakers, conquered the territory of modern Spain. Favorable climatic conditions allowed them to grow rich grapes, which, after fermentation, gave a fortified taste of sherry wine that was different from other wine varieties. During the Middle Ages, Spain supplied this type of wine to the Irish and English, who gave it its name - Sherry. It should not be confused with a drink based on Cherry cherry syrup.

After thousands of years, the sherry production technology has been preserved. At the moment, the original sherry is produced only in Spain in the city of Andalusia and in the Crimea at the Massandra plant, where weather conditions and production technology are optimally combined to allow the cultivation of a special grape variety.

The question of what sherry is can be answered this way: it is a very strong wine with low sugar content, a very specific bitter taste and vanilla aroma. This contradictory combination has made this drink one of the most popular wines in the world.

Useful properties of sherry

Scientists from all over the world claim that Spanish sherry is no less healthy than traditional red wines. This is proven to include strong antioxidant polyphenols. It is this component that helps protect the body from free radicals, which are known to damage the biological structure and molecules of human DNA.

Genetics have revealed that free radicals are the main source of health problems in old age. Therefore, the intake of polyphenols into the body can prevent diseases such as diabetes, immune system disorders, hypertension, arthritis and even cancer. Therefore, if you know what sherry is and what beneficial properties it has, then you can use this wine as a remedy. Of course, this does not mean that red wines and sherry can be abused. Everything should be in moderation, and consulting a doctor will help avoid complications.

Sherry production process

The question of what sherry is can be answered with accuracy only after studying the technological process of its production. A distinctive feature of sherry from ordinary red wines is its special fermentation technology. placed in a wooden barrel, after which a film forms on the surface. This film is called sherry yeast or fleur, and it preserves the future wine from oxidation.

After the sherry has fully matured, which takes from 1.5 to 4 years, the grape must is laid out on straw mats to dry. The dried grapes are pressed and continue to ferment in tanks made of This technology gives sherry a special fortified taste, which distinguishes it from other types of wine.

Types of sherry

After fermentation, sherry wines are divided into two types, depending on the consistency of the sherry yeast. The first type is called Fino, this is a real sherry with an alcohol content of 20%. The second type, called Oloroso, requires more aging with the addition of alcohol. Oloroso base is used to make other types of wine.

The main types of this drink are: Manzanilla, Amontilliado, Pale Cream, Palo Cortado and Pedro Ximenes. These types of sherry wine differ in strength, amount of sugar and aging time. The most famous and best-selling type is Fino, which has a dry, strong taste. Palo Cordato is considered the rarest and most difficult to produce because it takes a long time to mature under the veil.

Each type of sherry has its fans among connoisseurs of collectible vintage wines due to its rich taste. It is impossible to say unequivocally which variety is the best, since the choice depends only on personal preferences.

Crimean sherry

It is known that the climatic conditions in Crimea are very similar to those in Spain. When the whole world learned what sherry was, it began to be produced at the Massandra winery in the settlement of the same name. At the same time, the technology for producing the drink is completely identical to its Spanish counterpart.

Vintage strong wine has been produced in Crimea since 1944. Massandra sherry has subtle notes of roasted nuts, bitter almonds and vanilla. Experts and connoisseurs note that the taste and quality are in no way inferior to the Spanish drink.

The world-famous Massandra sherry goes well with light snacks. For example, olives, cheese or vegetable salads. Doctors recommend Crimean sherry as a remedy for hypothermia and boosting immunity. The price for a bottle of Crimean collection wine varies from 400 to 500 rubles in different regions of Russia.

How to drink sherry correctly?

The tradition of drinking sherry dates back thousands of years. During this time, practically nothing has changed, except that traditional sherry is not recommended to be poured into painted glasses, because then you will not be able to enjoy the rich color of the wine. It is better to use traditional tulip-shaped glasses made of clear glass.

Sherry, like any wine, needs to be chilled before serving. The optimal temperature is 5-10 degrees. Warm wine will taste more like vinegar than the “drink of the gods.” Also, don't rush. Like any wine, sherry does not like excessive haste. Therefore, you need to consume it measuredly, in small sips, prolonging the pleasure. This will reveal the unique taste of the oldest drink in human history.

Sherry is also used as a component for various kinds of cocktails based on vodka, rum or gin. Therefore, if you know what sherry is and how to use it correctly, you can create a delicious mix that will complement orange or grapefruit syrup.

Beginners often have a question: how to drink sherry correctly? It would seem that there is something wrong with this. The word “sherry” is on everyone’s lips, which means that everyone can drink the drink. And here comes the rub. After all, without knowing the basic rules for drinking and serving sherry, you can ruin any tasting. In addition, this type of Spanish fortified wine, compared to traditional wines, behaves more actively in the bottle. Therefore, in order to prolong the pleasure of communicating with such a noble drink as sherry, the rules for its use still need to be followed, so that later there will be no excruciating pain for wasted sherry.

Sherry as an aperitif, digestif and medicine

How do you drink sherry as an aperitif and digestif? A little bit, with feeling, with sense, with arrangement. Thanks to its fairly strong tonic properties, the Spanish drink can easily be called the “king of aperitifs.” However, experts say that it is appropriate throughout the meal, because its luxurious bouquet cannot “overwhelm” the taste of even smoked meats or fish, as is the case with traditional wines. Residents of Andalusia discovered this unique property of sherry a long time ago and therefore consume it before, during and after meals. In addition, the unique composition of sherry helps improve digestion, which is very valuable after hearty Spanish dishes. Therefore, the drink is also indispensable as a digestif.

How else do you drink sherry? Believe it or not, Spanish winemakers claim that the drink has healing properties, if, of course, you know the limit (no more than 200 g per day). Dry, tart sherry has an excellent effect on blood formation, digestion, and has anti-cold and disinfectant effects. At the end of the last century, on the recommendations of pharmacists, the British drank sherry every day and a little from small beakers. Among other things, local healers used the Spanish folk drink to extract medicinal components from herbal potions. Agree, the history of using and serving sherry is not only interesting, but also very unusual!

What to drink sherry with. Advice from experienced gourmets

The question “what to drink sherry with” can be answered in different ways. In fact, it all depends on the type of drink. On the one hand, desserts will be universal snacks for sweet sherry; for dry sherry - fish, meat dishes, poultry, boiled or cold smoked cod. As a pleasant bonus for any of its varieties, walnuts or almonds and even biscuits can serve. And, of course, we can’t forget about cheese! Coffee and a good cigar will also not harm a pleasant pastime with a noble drink. Often several ice cubes are added to the drink, thanks to which new shades appear in its bouquet, hitherto unknown, but fascinating. On the other hand, experts in the matter argue that such an important question “how to drink sherry correctly” cannot be approached so one-sidedly. Therefore, they clearly divide the Spanish drink into varieties and corresponding snacks. The temperature at which the drink is served also plays an important role here.

. For Manzanilla and Fino sherry, which, by the way, are ideal aperitifs, traditional Spanish tapas, white fish, soft cheeses, smoked and lightly smoked red fish, and seafood are perfect accompaniments. The drink serving temperature is no more than 5-10°C.
. Various soups, as well as hard cheeses, blue fish, and white meat are perfect for Amontillado sherry (just don’t be surprised). Serve the drink at a temperature of 10-14° C.
. For Medium sherry, a serious drink, they usually take a variety of pates or smoked meats. Serve it at a temperature of 10-11°C.
. Oloroso sherry is ideally accompanied by red meat. Cool the drink to a temperature of 13-14° C.
. Fresh fruit and foie gras are perfect for Pale Cream sherry, chilled to 7-10°C.
. For Cream sherry, a worthy accompaniment would be sweet shortbread or fresh pastries. The drink is served at a temperature of 13°C.
. For Pedro Ximenez or Moscatel sherry, as a rule, blue cheeses, cookies and various desserts are used. Before drinking, the drink is cooled to 13-15°C.
. For the rather rare Palo Cortado sherry, chilled to 16°C, all you need is a good cigar. They drink the drink in small sips, thinking about what is reasonable, good, and eternal.

Another piece of advice from experts: when buying a bottle of chic Spanish sherry, it’s a good idea to inquire about the drink’s bottling date, which can be seen on the back label. It’s good if no more than a year has passed since the drink was bottled, but up to 18 months are allowed. Once you open the bottle, the bouquet of old sherries can develop over several days. If you couldn’t get a delicious drink at once, after the meal you need to cap the bottle and put it in the refrigerator. With all this, it is necessary to remember that even there the drink can be stored for no more than 1-3 weeks.

What is sherry made from?

What is sherry made from? As a rule, the Spanish drink is drunk from elongated tulip-shaped glasses with a volume of 50-100 grams. Such an unusual shape of the container helps to concentrate the magnificent aroma of this fortified wine. Typically, containers are filled one-third full. If for some reason you don’t have a tulip glass at hand, don’t worry, a standard tasting transparent wine glass without a pattern can serve for these noble purposes. Then you need to look at the drink label to determine what type of sherry you have in front of you. And after that, decide what to do next - open the bottle right away or wait for friends, buy a good snack and have a great evening with a glass of Spanish fortified wine. They drink sherry slowly, savoring every sip, trying to experience the whole palette of taste and aroma of the noble drink.

Sherry with tea

Surely the phrase “sherry with tea” surprised you. Agree, this is a rather unusual way of serving a Spanish drink. However, such a useful mixture has existed for a long time. Advanced gourmets often organize tea gatherings like this instead of the usual sherry tasting. How do they drink sherry in such a situation? Yes, very simple. For this tasty and healthy procedure, it is best to take sweet sherry. Any tea will do - green, black; the main thing is that it is unsweetened and unflavored. Highly fermented Taiwanese, Laotian and Chinese teas are ideal for this ritual. Before the “mad tea party,” the tea should be allowed to cool. The drinking sequence is as follows: first take a sip of sherry, then a sip of tea, and then see how it goes. For the proper effect, tea is best served in transparent bowls.

Now you know how to drink sherry correctly, not only in the traditional way, but also in a rather unusual way, as described above. Have a nice time!

Oh, yellow daffodil, asleep in a silver bowl!
An unknown poet about sherry.

It is distinguished by mushroom, chamomile, almond tones, and has a salty-bitter taste, slightly madeira notes, with a nutty and resinous tint. Color - from pale straw to dark amber. Produced only from white grape varieties.
There are those who don’t drink sherry, but there are its great connoisseurs. It is considered a traditional drink of English sailors.
Wine originated before our era. The name was given by the city of Jerez de la Fronteira in Spain. Local residents grew grapes on "hesso" (white soil) soils and dry-fermented the must in half-full barrels. By chance or not, these barrels contain special filmy yeasts that form a hard crust on the surface of the wine. It turned out that this is very useful for wine. So barrels with filmy yeast have been used to ferment wine materials for centuries.
The best sherry is called fino ("flower"), produced in a special design of solera barrels (installed in three to five rows), where filmy yeast is cultivated for at least 5 years. The method is called biological.
The non-biological method (oloroso) consists of simply placing the wine material in a barrel without membrane yeast. The wine acquires only almond tones. More alcohol is initially added to it.
The mixed method means that the wine material is kept in the solera system for 2 years, and processed according to the oloroso method for another 2-3 years.
In Russia, people learned to make this type of wine on their own at the beginning of the 20th century. At first, according to the oloroso system (they considered the film to be some kind of infection). Then, through the efforts of Gerasimov and Frolov-Bagreev, filmy yeast was obtained in 1910 through the ambassador to Spain. Similar ones were found in Armenia and Crimea, where the soils are also white soils, the best for growing grapes for these purposes. In the 30s of the 20th century, the USSR already produced sherry comparable in quality to the original.
Currently, the production of this type of wine is very limited.
The technology is based on the process of sherrying - the oxidation of wine components with or without filmy yeast. The main thing is the transformation of alcohol into acetaldehyde, which in turn reacts and forms acetals, giving the original aroma and taste.
Typically, sherry contains 300-350 mg/l of aldehydes and 120-150 mg/l of acetals. Their ratio is measured by a special coefficient k. If there are a lot of acetals, this is good, and the coefficient k tends to unity. To make the reactions go better, add ammonia salts or yeast autolysates.
Under the yeast film, not only oxidative but also reduction processes occur, which contribute to an increase in organoleptic characteristics (taste, aroma). For example, acetic acid can be reduced to alcohol, which allows wines with high volatile acidity (more than 1.5 g/l) to be corrected with sherry yeast.
The technology involves three stages: preparation of wine material, sherrying and blending.
Wine material is prepared using white table wine technology. The best grape varieties are considered (in our country) Pedro Crimean, Aligote, Voskehat, Feteasca, Cleret. In Spain, they use exclusively Moscatel, Palomino (the most common, tableware) and Pedro Jimenez.
They are collected at a sugar content of 20-22%, crushed with separation of the ridges, gravity and the first fraction are taken, and fermented dry, protecting them from oxidation. Then they alcoholize up to 16% vol., settle and store until the next stage.
Sherrying is the most difficult process. It can be film, deep, deep-film and completely filmless. Let's look at everything, then note which one can be used for amateur purposes.
The film method is carried out in a periodic or continuous manner.
Periodic processing is carried out in barrels (sometimes other containers). They are filled to 70-80% of the volume with wine material and closed with special tongues that ensure the supply of oxygen. Sherry yeast “lives” in barrels. The wine is aged under their film for several years, partially transferred as it matures from the upper barrels to the lower ones. Special people do this manually, simultaneously tasting it and determining whether it is ready for pouring or not. This profession is rare and requires quite a lot of skill.
30-50% of the wine is selected from the last (lower) row of barrels at least twice a year, and “fresh” wine material is added from the upper rows to the lower rows. Still unprocessed is added to the top row. Holding temperature 16-20 degrees.
The batch method produces high-quality wines, but is time-consuming, unproductive and leads to large losses. The continuous method proposed by Agabalyants, Saenko and Preobrazhensky is free of these shortcomings. In this case, a line is made up of a system of conical or cylindrical tanks, filled 3/4 of the volume with wine. A sherry film is cultivated on the surface.
The wine is slowly fed into the first tank from below. As it fills, below the film through the tube it flows into the second, then into the third, and so on. From the latter, the finished product is already being selected (subject to the accumulation of 300-350 mg/l of aldehydes). The resulting wine material is of ordinary quality, because it is impossible to regulate the acetal content.
The installation of the Moldovan state farm "Ialoveni" gives more decent results. It consists of a system of reservoirs closed on itself. In addition, at the reception, treatment is carried out with ultraviolet and infrared rays, and as the wine material moves around the circle, ammonium salts and oxygen are added to it. This allows the desired level of acetal accumulation to be achieved.
The deep method consists in adding film yeast in the amount of 50-60 million cells per milliliter into a large tank filled 7/8 of the volume with wine material, everything is intensively mixed, and oxygen is supplied. Due to this, aldehydes accumulate very quickly (within a few hours). But there are few acetals, so the typical qualities of the wine are low. To improve the quality, the wine is placed in a horizontal tank, where it is kept for a month at 40 degrees, or the tank is filled with a nozzle (for example, a stave), on which the yeast grows to 50-600 million cells per milliliter, is partially autolyzed, and this allows the accumulation of acetals.
Film-deep: first processed, as in the previous example, in a container with stirring, then sent to tanks with sherry film and kept there until the required conditions are achieved.
The filmless method is that after fermentation of the wort and alcoholization, the wine material is not removed from the yeast, but is stirred up and left in half-full barrels for 3-4 months. The results are not bad, but unstable: not all barrels develop the required tone. The height of wine in barrels should not exceed 90 cm.
For home winemaking, mainly the latter, filmless method is applicable. All the others are too complex and require sherry yeast - where can you get it? Although, who knows - what if they appear there on their own? The chance is slim, but still...
Before bottling, the wine is subjected to a blend, which includes dry sherry wine material with an alcohol content of 16-18% vol., mistelle (alcoholized fresh wort) and color (wort evaporated to a dark caramel color and taste, or at least sugar syrup).
Test blends are made from the components; the best ones are used for the entire wine material. Sherry is not made sweet - there should be no more than 3-4% sugar.
In Russia, sherry is produced in the Rostov region, Krasnodar region, and Dagestan using approximately the same technology, from Aligote, White Krugly, Riesling, Pukhlyakovsky, Rkatsiteli grapes. It has a color from light straw to tea, 20% vol. alcohol to 3% sugar.
At the same time, the grapes are harvested with a sugar content of at least 17% and processed using white table wine technology. They are alcoholized to 16.5% vol., sent into barrels or an installation similar to a long (several kilometers), rolled in rows, glass pipe with a diameter of 100 mm, under film.
Aging takes several years. Weaning of finished wine 2 times a year.
Then the resulting wine material is blended with liqueur (18-50% vol. alcohol with 20-30% sugar) and the same sherry wine aged at 40-45 degrees for 30 days. The blend is pasted over, subjected to all treatments and sent to age at 18-20 degrees for 2 years.
Good sherry is traditionally made in Crimea - Massandra Sherry, Magarach Sherry, Magarachsky Sherry (dry). Naturally, the best and historically “correct” is produced in Spain in the province of Andalusia.
Sherry is considered a versatile wine, suitable for almost any occasion. It should be drunk chilled to 5-7 degrees (dry) or 10-15 degrees (sweet), before or with food. Goes well with fish, meat, cheeses. Add to soups to give them an original taste (a tablespoon per pan).
Let's try to give an example of making sherry at home.
Take ripened white grapes of the varieties Feteasca, Kleret, Aligote, Pukhlyakovsky, Riesling or those close to them in composition. As when preparing table white wines, separate the must, clarify it in the cold or by filtration, and then leave it to ferment. The wort should have 17-22% sugar content and 5-7 g/l acidity (Appendices 2 and 3). If it does not match, add sugar and water.
After the end of vigorous fermentation, fill the container almost to the top and leave to ferment for another 3-4 weeks. There is no need to remove the sediment.
Carry out alcoholization to 18-19% volume, then pour the wine material into a barrel to a height of 90 cm, stir the sediment thoroughly and leave in a moderately warm (25-30 degrees) place for 3-4 months.
In winter, treat with cold (Appendix 4).
After sherrying is completed, pour the wine material, cover it (Appendix 4), and keep it for another 2-3 years, pouring it twice a year.
When bottling, pasteurization is not required.
Of course, the filmless method does not guarantee achieving the desired result, but in some years you can get very good wine this way.

In the city of Jerez de la Frontera and 2 other cities of the “sherry triangle”, where wine production is concentrated, not only recipes, but also legends about wine, opinions about it from crowned heads and classics of literature and art are carefully preserved. Shakespeare believed that sherry was the best of all wines, that it “warms the blood, dries the fumes of folly and gloom in the brain.”

The history of sherry dates back many centuries, as does the history of the small Spanish town after which the drink was named. The holds of the ships of Christopher Columbus and Ferdinand Magellan were filled with sherry, and the British also loved the drink (they called it “sherry” and still call it that). The sherry production technology that developed in the 18th century is still used today.

What is sherry

Since the “triangle” is clearly defined geographically, the drink is produced only from local varieties of Spanish white grapes growing in Andalusia (the quality of the drink is controlled by origin). Fortified and aromatic sherry can be of different colors - slightly straw or rich amber, and taste - sickly sweet or tart. The strength depends on the variety and ranges from 15 to 22% vol.

Most of the assortment is dry sherries. They are produced from the Palomino grape, which is considered the basis for all types of wine, and vines of this type occupy 90% of all areas. It is important for the taste of the berries that the vine grows on white calcareous soils. However, other grape varieties are also used for production, both for mono compositions and for complex mixtures. There is only one rule: the vine must be local.

The Spaniards believe that the special notes of almond in the aroma and the refreshing taste that are inherent in sherry are given to the drink by nature itself. Ripe wine should remind you of the sea and sun anywhere in the world, warm you and fill you with soulfulness.

In ancient times, English doctors recommended drinking sherry for apathy. There is now scientific evidence that sherry has health benefits. Wine contains polyphenols - substances that neutralize free radicals, protecting the human body. Consumption of wine for medicinal purposes will help avoid diabetes, arthritis, hypertension and support the immune system.

Russians are more familiar with Massandra Sherry. The climate of Crimea turned out to be in many ways similar to that in which Spanish sherry grapes grow. Experts say that the Crimean one is in no way inferior to the original and has the same healing powers.

Composition and production features

Like many wines, types of sherry are classified according to different criteria. Depending on the raw materials used, alcohol and sugar content, the following are distinguished:

1. Dry sherry. It contains up to 16% alcohol and only 0.2% sugar. A strong dry drink contains up to 20% alcohol and about 3% sugar. Only Palomino grapes are used in production.
2. Dessert sweet sherry. The proportion of alcohol in it can be 19%, sugar - 9%. Made from berries of the Pedro Jimenez and Moscatel varieties.

But winemakers use a more complex wine classification system, since they take into account the ripening time and method of processing the berries, the method of fermentation and the aging time of the wine. The wine bottle label says Fino or Oloroso - this indicates different aging methods.

After fermentation of the must, experts select the young wine for further processing. Those suitable for Fino are placed in casks, and sherrying takes place over a period of several years under a fleur (film of sherry yeast). Fino always turns out dry and with a strength of 18% vol.

Oloroso means that the wine has been exposed to air during aging, i.e. subjected to oxidative aging (without film). Literally translated, “oloroso” means “fragrant”, “fragrant”. This is the main characteristic of Spanish sherry aged without yeast. The wine turns out to be dry, semi-dry, and sweet.

The further technology is called solera y criaderas by Spanish winemakers. In cellars (bodegas), where wine is aged, oak barrels are stacked in strict order by age. Below - the most seasoned (solera), the higher, the younger (“criadera” from Spanish - “incubator”, “nursery”). From time to time, the wine is poured into barrels - new wine is added to the aged one. Only what matures in the bottom row is bottled.

The Spaniards themselves describe this technology as “the transfer of the energy and strength of young spirits to the old and the experience of old spirits to the young” and believe that the best sherry can be called the one made by the grandfather and drunk by the grandson.

For sherry aging, a minimum period of 3 years is established; it is considered that such wine is already suitable for consumption. The most seasoned ones are marked on the V.O.S label. (very old sherry - 20-30 years) and V.O.R.S. (very old rare sherry - 30 years or more). Bodegas also offer 100-year-old wine.

Wine "Sherry Massandra" is produced using technology using sherry yeast, and is aged for at least 4 years.

Varieties and types of sherry

Fino drinks have some features:

• Manzanilla is produced only in the coastal city of Sanlúcar de Barrameda, where the climate is conducive to year-round growth of the yeast;
• Pale Cream is obtained after adding dessert wine to the main composition;
• Amontillado is the most expensive type, because... undergoes a double cycle of biological aging and double fastening.

The rarest species, because has been under the veil the longest - Palo Cortado. Aging for 20 years or more, strength - 17-18% vol. It is first made as Fino and then aged as Oloroso.

Cream is a type of dessert sherry; they can contain up to 150 g/l of sugar and 16-20% vol. strength. The sweetest Spanish sherry is Pedro Ximenez. The ripest berries are selected for it, and they are additionally dried. The drink is aged for up to 30 years, it becomes thick and aromatic, and acquires a dark color.

Crimean sherry has been produced since 1944 from several grape varieties growing on the peninsula - Versailles, Aligote, Verdelho, Albillo. The bouquet turns out to be complex, the aroma characteristic of sherry is complemented by the tone of almonds and roasted nuts, the aftertaste is salty. The drink is golden in color. Strength - 19.5% vol., contains 2.5% sugar. 11 gold medals won at international competitions confirm the quality of Sherry Massandra wine.

How to choose the best sherry

Travelers should try sherry in its country of origin. In Russia, sherry is a wine that you need to look for in specialized alcohol markets.

To be sure of purchasing a quality product, you need to review the documentation with the seller, which indicates the bottling period. All other information is on the label (brand, manufacturer, expiration date). The following brands are supplied to the world market:

• Antonio Barbadillo
• Emilio Lustau Almacenista;
• Garvey;
• Gonzalez Byass;
• Osborne;
• Sanchez Romate.

It is worth listening to the opinion of experts who claim that “Sherry Massandra” is in no way inferior in quality to the products of Spanish winemakers. You can buy Crimean products in stores or online. The average cost is about 700 rubles. per bottle, a collectible bottle costs 2-3 times more.

How to drink and what to snack on

To enjoy the drink and fall in love with it from the first sip, you need to know what to serve it with and how to drink sherry.

1. Dry varieties are perfect as an aperitif. They are served very chilled. You can put dishes with fish and seafood, cheeses on the table.
2. Ice is added to a glass with a sweet variety, and cookies, pate, and foie gras are offered as a snack.
3. Before serving, it is enough to cool Amontillado to 14°C and complement the taste with hard cheeses.
4. Oloroso is also cooled to 14°C, but the best appetizer for it is red meat.

"Sherry Massandra", like all fortified wines, is cooled to 5°C before serving; you can snack on meat, cheeses, fish or nuts.