Spain - Sherry
Sherry (Jerez): Spain’s Historic Fortified Wine Region
1. Location
The Sherry (Jerez) wine region, also known as the Jerez-Xérès-Sherry DO, is located in Andalusia, in southern Spain, near the Atlantic coast. The region is centered around the Sherry Triangle, which includes the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. This coastal location plays a significant role in shaping the unique climate that influences the production of Sherry, Spain’s famous fortified wine.
2. Sub-Regions
Sherry production is concentrated in three main towns within the Sherry Triangle, each contributing different characteristics to the wine:
• Jerez de la Frontera: The heart of Sherry production, known for the creation of all Sherry styles, from light and dry to rich and sweet.
• Sanlúcar de Barrameda: Located on the coast, this town is known for producing Manzanilla, a lighter, more delicate style of Sherry.
• El Puerto de Santa María: Another coastal town, producing a variety of Sherry styles, particularly lighter, fresher versions of Fino.
3. History
Sherry is one of the oldest wines in Spain, with a winemaking tradition dating back over 3,000 years to the Phoenicians. Under Roman rule, the area became a key wine producer, and later, Moorish influence introduced distillation techniques, leading to the development of fortified wines. By the 16th century, Sherry became a popular export to England, and it gained further prestige during the Golden Age of Exploration, when it was carried on ships around the world. The solera system for aging Sherry was developed in the 18th century, allowing for the continuous blending and maturation of the wine. Today, Sherry is recognized as one of Spain’s most distinctive and complex wines, with a rich history and a wide range of styles.
4. Wine-Making History
Sherry is a fortified wine, meaning that it is strengthened by the addition of grape spirit (brandy) after fermentation. Sherry is produced using a unique solera system, where younger wines are gradually blended with older wines over many years, resulting in a consistent and complex final product. The wines are aged in American oak barrels, which are only partially filled to allow for the development of flor (a layer of yeast that grows on the surface of certain Sherry types), or oxidative aging, depending on the style.
• Flor Aging (Biological): This process occurs in the production of dry, pale styles like Fino and Manzanilla. The flor yeast protects the wine from oxidation, resulting in lighter, fresher wines with flavors of almonds, herbs, and saline.
• Oxidative Aging: This process is used for richer styles like Oloroso, where the wine is exposed to oxygen during aging, creating nutty, dried fruit, and caramelized flavors. In these wines, no flor develops.
• Grape Varieties: The key grape varieties used in Sherry production are Palomino, Pedro Ximénez, and Moscatel:
• Palomino: The main grape for dry Sherry styles, such as Fino, Manzanilla, Amontillado, and Oloroso.
• Pedro Ximénez (PX): Used to make sweet Sherry, PX grapes are often dried in the sun to concentrate their sugars, resulting in rich, syrupy dessert wines.
• Moscatel: Another grape used for sweet Sherry, Moscatel wines are aromatic with floral and citrus notes.
5. Region Facts
• Size: The Sherry region has around 7,000 hectares of vineyards.
• Production: The region produces approximately 50 million liters of Sherry annually.
• Grapes: The primary grape varieties are Palomino, Pedro Ximénez, and Moscatel.
• Appellations: Sherry is classified as a DO (Denominación de Origen) and also holds DO Jerez-Xérès-Sherry and DO Manzanilla-Sanlúcar de Barrameda designations, emphasizing the unique styles produced in Sanlúcar.
• Notable Producers: Some of the most respected Sherry producers include González Byass (Tío Pepe), Bodegas Lustau, Bodegas Hidalgo La Gitana, Valdespino, Osborne, and Barbadillo.
6. Classification System
Sherry is classified into several distinct styles based on the method of aging and the level of sweetness:
• Fino: A light, dry Sherry aged under a layer of flor yeast, which gives it a delicate, fresh, almond-like flavor. Best served chilled and consumed young.
• Manzanilla: A special type of Fino produced only in Sanlúcar de Barrameda, known for its briny, salty tang due to the maritime influence.
• Amontillado: Starts as a Fino, but loses its flor layer and undergoes oxidative aging, resulting in a richer, nuttier, and more complex wine with notes of hazelnuts and caramel.
• Oloroso: Aged oxidatively from the start, without flor, creating a dark, full-bodied Sherry with flavors of dried fruits, walnuts, and leather. It can range from dry to sweet.
• Palo Cortado: A rare and complex style that starts as a Fino but unexpectedly loses its flor and ages oxidatively, resulting in a wine with the freshness of Amontillado and the richness of Oloroso.
• Pedro Ximénez (PX): A sweet Sherry made from sun-dried Pedro Ximénez grapes, known for its thick, syrupy texture and flavors of raisins, figs, and molasses.
• Cream: A sweet blend of Oloroso and Pedro Ximénez, with rich, creamy textures and flavors of toffee, nuts, and dried fruit.
7. Climate
The climate in the Sherry region is Mediterranean, with long, hot summers and mild winters. The region benefits from the cooling influence of the Atlantic Ocean, which helps moderate the high temperatures and provides the necessary humidity for the development of flor in biologically aged Sherries.
• Albariza Soils: The chalky albariza soils found in the vineyards around Jerez are crucial for Sherry production. These white, porous soils retain moisture from winter rains, helping the vines survive the dry summer months. The soils are particularly important for the production of Palomino grapes.
• Poniente and Levante Winds: The region is influenced by two key winds:
• Poniente: A cool, humid wind from the Atlantic, which promotes the development of flor.
• Levante: A hot, dry wind from the east that increases evaporation and is key for drying grapes for sweet Sherries like Pedro Ximénez.