SHERRY - Styles of Sherry - Sweetened wines
4 important questions on SHERRY - Styles of Sherry - Sweetened wines
How are sweet sherry wines made
- By natural drying of PX of Moscatel grapes
- By adding a sweetening component to a to dry fermented fortified and aged (Palomino) sherry
What is the difference between inexpensive and expensive Sweetened sherries?
- Inexpensive sherries are made from young wines and sweetened just prior to bottling
- Premium Sweetened sherries may be further matured in its own solera system
- e.g. Gonzalez Byass' Matusalem VORS Cream Sherry remains 15 years in a solera system after the dry and sweet sherries (already aged for15 years) have been blended
How is Pale Cream sherry made
- They must have undergone a period of biological ageing prior to sweetening
- > subtile flor character > sweetening component overrules some of the flor characteristics
- RCGM (rectified concentrated grape must) is usually used
- > does not add colour of own flavours
- Not aged very long > sweetening component dilutes some of the flavour characteristics
- medium-sweet to sweet
- most are inexpensive / acceptable-good
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What are the differences and similarities between Medium and Cream sherry
- Medium sherry must show characteristics of both biological and oxidative ageing, Cream sherry only oxidative
- Medium sherries are off-dry to sweet Cream sherries are sweet
- Both:
- blended with PX for sweetening
- from inexpensive - premium
- younger wines for inexpensive
- premium from well-matured Amontillado, Oloroso, PX
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