SHERRY - Styles of Sherry - Naturally sweet wines
3 important questions on SHERRY - Styles of Sherry - Naturally sweet wines
How are naturally sweet wines made in the Jerez area
- Grapes laid out to dry in the sun after harvest 2-3 weeks
- water evaporates > concentration of sugar levels
- raisin-like aromas develop
- Fermentation stops naturally at around 4-6% abv due to the very high sugar levels
- Then fortified to 15-16% abv
- usually matured oxidatively in own solera system
- > gradual evaporation > more concentration of sugars and flavours
Which grape varieties are commonly used for natural sweet wines in Jerez, what must be their rs in the wine and what is the wine style
- Px
- minimum 212 g/L (but usual 450-550 g/L)
- full-bodied (consistency of syrup)
- low acidity
- pronounced aromas/flavours
- raisins, molasses, liquorice
- Moscatel
- minimum 160 g/L (but usual 325-375 g/L)
- odixative or non-oxidative style
- both show the aromatic nature of the Moscatel grape
Which wines can be used as blending component for Sweetened Sherries?
Naturally sweet wines like PX and Moscatel
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