Sherry Wine Production

Sherry

• Sherry is a fortified wine from the hot region of Southern Spain.
• Palomino is the main grape variety, grown on chalky albarizo soil.
• The grapes are fermented as usual, and then classified into lighter and more robust styles.
• Sherry is fortified with neutral high-alcohol grape spirit, differentiating it from Port.

Styles of Sherry

• Lighter styles: Fino and Manzanilla
  • Fino: pale, dry, and tangy, with a yeasty flavor, typically around 15% alc.
  • Manzanilla: similar to Fino, but with a salty, yeasty tang, from the coastal region of Sanlucar de Barrameda.
• Darker styles: Oloroso
  • Oloroso: stronger, with higher alcohol levels (17-20% alc.), and a richer, nutty flavor.
  • Amontillado: a combination of Fino and Oloroso, with a dry, dark, and tangy flavor.
  • Palo Cortado: a rare style, with the body of an Oloroso and the bouquet of an Amontillado.

Serving and Storing Sherry

• Use a decent-sized wine glass, and serve Fino and Manzanilla well-chilled.
• For darker styles, serve at a cooler temperature, and pour a smaller amount.
• Sweet styles: Pedro Ximénez and Moscatel
  • Pedro Ximénez: made from sun-dried grapes, sweet, and treacly, with a figgy flavor.
  • Moscatel: a sweet, fragrant, and aromatic dessert wine.

Spain

• A leading wine-producing country, with a great tradition and new wave of exciting wines.
• Regions:
  • Rioja: leads the way, with the fruit-driven Tempranillo grape variety.
  • Ribera del Duero: known for its red wines, with the Tempranillo grape variety.
  • Rueda: produces white wines, with the local grape Verdejo.
  • Galicia: known for its Albarino grape, producing fresh white wines.

Italy

• A traditional wine-growing country, with wine made virtually throughout the country.
• Regions:
  • Piedmont: produces two of Italy's famous red wines, Barolo and Barbaresco, from the Nebbiolo grape.
  • North-East: produces white wines, such as Pinot Grigio and Soave.
  • Tuscany: home to the famous Chianti wines, made from the Sangiovese grape.
  • Southern Italy: an up-and-coming region, with good value wines.

Bordeaux

• An important region, with over 6,000 chateaux, of which only about 100 are well-known names.
• Grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec.
• The region is divided into the Left Bank and Right Bank, with the Gironde estuary separating them.
• Classifications:
  • 1855 classification: still in use, with the most famous wines classified as first growth, second growth, and so on.
  • St. Emilion: has its own classification system, reviewed every 10 years.

Sweet Wines

• Made in different ways, and in varying degrees of sweetness.
• Styles:
  • Sauternes and Barsac: sweet, but with good balancing acidity.
  • Jurancon: richer, with a sweet and honeyed flavor.
  • Muscat de Beaumes-de-Venise: rich and sweet.
  • Icewine: made in Canada, Germany, and Austria, with a concentrated sweet juice.

Food and Wine Matching

• Match the flavor and strength of the dish with that of the wine.
• Balance is key, so that one does not overpower the other.
• Classic matches:
  • Red wine with red meat and game.
  • White wine with fish and white meat.
  • Tannic red wines with red meat.
  • Acidic wines with fish dishes.
  • Sweet wines with sweet food.
  • Local wine and local food generally go well together.### Wine and Food Pairing
• Artichokes, chilli, and hot spices can clash with wines, leaving a metallic bitter taste or numbing the palate.
• Aromatic whites and low-tannin fruit reds are versatile and suitable for various food pairings.

Versatile Wine Styles

• Whites:
  • Alsace Pinot Gris and Italian Pinot Grigio
  • Chablis (great with most fish, except oily fish)
  • Unoaked or subtly oaked Chardonnay (e.g., White Macon from the south of Burgundy)
  • Spanish Albarino and whites from Rueda
  • Sauvignon Blanc (especially from Sancerre, Pouilly-Fumé, South Africa, and New Zealand)
  • Australian Riesling (dry/off-dry)
• Rosé:
  • Fruity rosé with good body from Provence
• Reds:
  • Chilean Merlot and Cabernet Sauvignon
  • Cotes du Rhone (a popular French blend)
  • Italian reds (characteristic bitter cherry astringency complements many savory foods)
  • Spanish reds from Rioja, Navarra, and Penedes
  • Beaujolais from one of the crus (e.g., Fleurie, Morgon, Moulin-a-Vent)
  • Pinot Noir (especially New World with its softer tannins)
  • Australian Shiraz (for more robust dishes)

Wine and Cheese

• Traditionally, red wine is paired with cheese, but now a broader range of styles and textures are available.
• Match the quality of the wine with the quality of the cheese.
• Pairing principles:
  • Like with like (e.g., similar acidity levels)
  • Complete contrast (e.g., salt and sweetness)
  • Balance the strength of the wine with the strength of the cheese
• Examples of wine and cheese pairings:
  • Goats' cheeses with Sauvignon Blanc
  • Munster cheese with Gewurztraminer
  • Vacherin with Pinot Noir
  • Hard cheeses with full-bodied tannic wines (e.g., Italian reds, Syrah, Cabernet, Merlot)
  • Blue cheeses with sweet wines (e.g., port, Sauternes, Hungarian Tokaji)

Broad Main Wine Styles

• Whites:
  • Bone-dry and neutral (e.g., Chablis)
  • Intense and nutty (e.g., top white Burgundy)
  • Ripe and toasty (e.g., New World Chardonnay)
  • Green, 'grassy' tangy (e.g., Sauvignon Blanc)
• Reds:
  • Juicy, fruity, soft (e.g., Merlot, Beaujolais)
  • Silky, mellow (e.g., Red Burgundy, Pinot Noir)
  • Intense, blackcurrant (e.g., Cabernet Sauvignon)
  • Spicy, warm-hearted (e.g., Syrah, Shiraz)
  • Mouth-watering sweet-sour (e.g., Italian Reds, Chianti, Barolo, Barbaresco)

Grape Varieties

• Chardonnay:
  • Homeland: Burgundy
  • Flavours: apple, tropical fruit, melon, creamy, peach, buttery, toasty
  • Food pairing: roast chicken, white meat, simple fish dishes, smoked fish, turkey
• Sauvignon Blanc:
  • Homeland: Loire Valley
  • Flavours: gooseberries, green beans, tropical fruit, elderflower, passion fruit
  • Food pairing: aperitif, fish, vegetable dishes, simple dishes, lightly spiced dishes
• Riesling:
  • Homeland: Germany
  • Flavours: floral, crisp, citrus, green apples, honey
  • Food pairing: aperitif, shellfish, pork, ham, lightly spicy dishes
• Merlot:
  • Homeland: Bordeaux
  • Flavours: blackcurrant, plum, red berry, round, blueberry, blackberry
  • Food pairing: easy to enjoy without food, but also good with meat and vegetable dishes
• Pinot Noir:
  • Homeland: Burgundy
  • Flavours: seductive, silky, perfumed, raspberry, strawberry, cherry, rose
  • Food pairing: duck, goose, guinea fowl, fish, red meats
• Tempranillo:
  • Homeland: Spain
  • Flavours: strawberry, tobacco, vanilla, spice
  • Food pairing: roast meats, beef, lamb, casseroles
• Cabernet Sauvignon:
  • Homeland: Bordeaux
  • Flavours: cedar, cigar box, lead pencils, minerality, blackcurrant
  • Food pairing: red meats, especially those with high fat content
• Syrah/Shiraz:
  • Homeland: Rhone Valley
  • Flavours: blackberry, black-fruit, spicy, herbal, black pepper
  • Food pairing: well-flavoured and robust dishes, game, strong-flavoured dishes
• Sangiovese:
  • Homeland: Italy
  • Flavours: plum, cherry, herby, tobacco, forest fruit
  • Food pairing: Italian dishes, lamb, beef, high-fat foods