Sherry is a fortified wine produced in southwest Spain using the solera system of blending. The three main grape varieties used are Palomino, Pedro Ximenez, and Moscatel. Sherries are classified into light, dry styles like Fino or Manzanilla and darker, richer styles like Oloroso. Production involves grape pressing, fermentation, fortification with brandy, and aging using the solera system of fractional blending of wines of different ages. Major sherry-producing towns are Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

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

16. Cont..
FINAL STAGES
• SWEETENING –WITH WINE MADE FROM P .X GRAPE
• COLOURING - (VINO DE COLOR)
ARROPE
• FINING & FILTRATION

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

28. Bodega
• Maturation
ware house or
Cellar

29. Butt
• Sherry
cask are
called butt
(108 gallon
capacity)

30. Cont..
• Cossecha- means a vintage year
• Reserva- wines of some age.
• Gran Reserva- wines of considerable age

31. 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