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  1. 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. 2. Map
  3. 3. Sherry Map
  4. 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. 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. 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. 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. 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. 9. Flow chart of Sherry Harvesting Pressing fermentation Classification Trading Fortification Solera Final Stages Sweetening colouring Finning and filteration
  10. 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. 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. 12. FERMENTATION- • 7-21 days. • Slower fermentation 3 months. CLASSIFICATION Fino Oloroso.
  13. 13. Cont.. • TRADING • FORTIFICATION- wine spend 18 month under the layer of flor – Fino fortified -- 15-16% – Oloroso fortified -- 17-18%
  14. 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. 15. Solera System
  17. 17. Types of Sherry Sherry Fino Group Oloroso Group Manzanilla Fino Amotillado Palo Cortada Amoroso Oloroso Cream Brown
  18. 18. Types of Sherries • Fino: They are the driest, palest and least blended comparatively young.
  19. 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. 20. Amontillado: • A fino with age becomes stronger, darker, and heavier
  21. 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. 22. Olorossa- • The heaviest & darkest fortified to highest alcoholic degree & aged with maximum oxygen contact.
  23. 23. All Sherries
  24. 24. Brand names • La Ina • San Pattricio • Tio Pepe • Principe • Dom Tomos • Cardinal
  25. 25. Few term related to Sherry • Lagar – A stone or wooden trough used for manual pressing of grapes
  26. 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. 27. Bodega • Maturation ware house or Cellar
  28. 28. Butt • Sherry cask are called butt (108 gallon capacity)
  29. 29. Cont.. • Cossecha- means a vintage year • Reserva- wines of some age. • Gran Reserva- wines of considerable age
  30. 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