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  • 1. SHERRY • Sherry is a fortified & blended with non-vintage wine, made via the solera system. It contains 16-18% of alcohol. It is traditionally produced in Spain • Sherry originated in southwest Andalusia in the region of Jerez. • The Jerez area is triangular in shape and lies between the Guadalquivir & Guadalete Rivers in southwest Spain with Atlantic ocean on the west. • Major towns bound the official sherry producing area known the “zona de jerez superiore” or zona of superior sherry: I. Sanlucar de Barrameda II.Puerto de Santa Maria III.Jerez de la Frontera
  • 2. Map
  • 3. Sherry Map
  • 4. HISTORY • Phoenician times known as XERA • Roman times known as SERITIUM • Moorish kingand Calipha called SCHERRIS • The official names Jerez de la frontera granted by king Don Juan- I by royal Decree of 21 April 1380 • Four centuries ago sherry arrived in London branded as VINO DE JEREZ & SECO. • TERM SHERRY ORIGINATED FROM SPANISH JEREZ
  • 5. Law • The tribunal high court of England ruled in 1967 that only wines from Jerez may be identified as sherry. Climate • The area around Jerez has a yearly rainfall of 635 mm of which less than 10% falls during the summer months. • The temperature often rises to 46 c. when it rains it comes like a deluge.
  • 6. Soil Their arte three types of soil, which are seen in the Jerez district • ALBARIZA: This is the most important and contains 80%of calcium carbonate, Magnesium, clay and lime. The best grapes for the production of the best Sherries come from here.
  • 7. BARROS: • This is slightly reddish in appearance and contains around 80%of calcium carbonate. It produces good but not great grapes. • ARENAS: the third type is the one, which produces grapes in quantity but not in quality.
  • 8. GRAPES • Listan Palomino • Pedro Ximinez Out of these the first one is cultivated in 90% of the area and the second one in the rest. Sherry is made from only listan palomino . Pedro ximinez is basically used to sweeten the sherry but in recent times oscatel is also used for the same. A German soldier called peter siemens brought this variety of grapes to Spain and hence the name.
  • 9. Flow chart of Sherry Harvesting Pressing fermentation Classification Trading Fortification Solera Final Stages Sweetening colouring Finning and filteration
  • 10. PRODUCTION OF SHERRY • HARVEST – last week of August to second week of September, with celebration of Feast of Nativity of the virgin • than grapes are dried on Esparto Grass mats. 12- 24hrs (10 to 20 days)
  • 11. • PRESSING -Zapatos de Pisar. 1. first one is known as Yema, 2. second is known as Aguaple, 3. third is called as the Prensa.
  • 12. FERMENTATION- • 7-21 days. • Slower fermentation 3 months. CLASSIFICATION Fino Oloroso.
  • 13. Cont.. • TRADING • FORTIFICATION- wine spend 18 month under the layer of flor – Fino fortified -- 15-16% – Oloroso fortified -- 17-18%
  • 14. Solera System • The heart of entire sherry • Uniform style, character, quality to be maintained for generation • Solera comes word “ Suela” which near to ground • Butts are arranged in tiers • Each tier is known as Crianderas • Each Criandera is numbered
  • 15. Solera System
  • 17. Types of Sherry Sherry Fino Group Oloroso Group Manzanilla Fino Amotillado Palo Cortada Amoroso Oloroso Cream Brown
  • 18. Types of Sherries • Fino: They are the driest, palest and least blended comparatively young.
  • 19. Manzanilla: • They are produced from san lucer de baramada. They are very pale and dry. They improve with age, firmness and flavors. They are quite delicate in taste but leave a slightly salty bitter aftertaste.
  • 20. Amontillado: • A fino with age becomes stronger, darker, and heavier
  • 21. Palo Cortada It start life like Fino, complete its maturation under flor develop like an Amontillado. It maintain the elegance of Amontillado but alcoholic strength similar to Oloroso
  • 22. Olorossa- • The heaviest & darkest fortified to highest alcoholic degree & aged with maximum oxygen contact.
  • 23. All Sherries
  • 24. Brand names • La Ina • San Pattricio • Tio Pepe • Principe • Dom Tomos • Cardinal
  • 25. Few term related to Sherry • Lagar – A stone or wooden trough used for manual pressing of grapes
  • 26. Venencia • An equipment which comprise a silver or stainless steel , steer cup attached to handle made from the Whale bone & used to take out Sherry from the casks for tasting
  • 27. Bodega • Maturation ware house or Cellar
  • 28. Butt • Sherry cask are called butt (108 gallon capacity)
  • 29. Cont.. • Cossecha- means a vintage year • Reserva- wines of some age. • Gran Reserva- wines of considerable age
  • 30. Service of Sherry • Fino – Copita glass (5 oz) served 2-3 oz, service temp. 6-8 degree centigrade • Oloroso- served at 20 degree centigrade. Served along with coffee liqueur