3,000 years of history

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1 3,000 years of history 1

Ancient times The mythical land of Tartessos.

2 Ancient times The mythical land of Tartessos. The Phoenicians introduced the cultivation of vines in the region (Cádiz 1,000 B.C., Xera 700 B.C.). Wine-related activity continued by all cultures ever since: Greeks, Carthaginians, Romans... The Vinum Ceretiense Columela, the first great Agricultural Engineer ( De Re Rustica ) had a farm in Ceret (Roman for Jerez). Wine has been exported from Jerez since ancient times. Great popularity of the Vinum Ceretiense in Rome. 2

3 The land of sherish Year 711 Battle of Guadalete. Over 500 years of Islamic culture (800 years in other parts of Spain). A flourishing period in our history. Sherish, the Jerez of the moorish. ŠeriŠ The land of sherish Cultivation of vineyards continued, for: - production of raisins. - medicinal use of wine. - obtaining alcohol. Wine consumption allowed in elite circles. al-cohol ŠeriŠ 3

trade with Northern Europe The profitable business of the holandas Increasing popularity of the Sherry Sack in England.

4 Same town, different names VI C. (B.C.) II C. (B.C.) VIII C. XIII C. XVI C. today Xera Ceret Sherish Xeres de la Frontera Sherrish Xerez Jerez Sherry Sherry = Jerez XV th to XVII th C. trade with Northern Europe The profitable business of the holandas Increasing popularity of the Sherry Sack in England. 1587: Francis Drake attacked Cádiz. If I had a thousand sons the first human principle that I would teach them would be to foreswear all thin potations and addict themselves to Sherry Sack. Henry IV, part II 4

5 Sherry Viticulture Southern-most Wine Region in Continental Europe 5

6 Southern-most Wine Region in Continental Europe 7,000 has. of vineyards, in 9 municipalities ROTA 6

Main climatic factors Average 300 days of sunshine per year. ROTA Mild winters (4ºC) and very hot summers (40ºC). 620 litres per m2 average annual rainfall.

7 Main climatic factors Average 300 days of sunshine per year. ROTA Mild winters (4ºC) and very hot summers (40ºC). 620 litres per m2 average annual rainfall. Two predominant winds: poniente (west), fresh and humid; and levante (east), warm and dry. The albariza soil White soil (alba=white), made from the sedimentation of marine diatoms. Very chalky: high content of calcium carbonate, with 50% to 70% limestone. Poor in both organic material (1.3% to 1.5%) and nitrogen. Highly porous helps retain moisture. 7

8 Authorised grape varieties palomino pedro ximénez moscatel Layout of a new vineyard 8

9 Vinification Wine-making: from grapes into wine 1. pressing of the grapes 2. classification of the musts 3. alcoholic fermentation base wine (mosto) Dry wine-making Fresh grapes (palomino) Sweet wine-making Late-harvested or sun-dried grapes (PX and Moscatel) 9

flor clean wine lees Flor the key to Sherry wines Film of natural (local) yeasts different strains of

10 The base wine End of November - deslío. Dry white wine. 11º to 12,5º alcohol. Spontaneous development of the flor. flor clean wine lees Flor the key to Sherry wines Film of natural (local) yeasts different strains of saccharomyces. Protects the wine from oxidation. Continuous interation with the wine: - consumption of alcohol, dissolved oxygen, remaining sugars, glycerine, acetic acid... - production of acetaldehydes, carbon dioxide... 10

.. and alcoholic content (<16º) Fortification First classification (january) pale and light wines: fino /

11 Flor live inside the barrel Flor yeasts require precise living conditions: temperature (approx. 20ºC) humidity (> 65%) aeration... and alcoholic content (<16º) Fortification First classification (january) pale and light wines: fino / heavier, darker wines: oloroso O Fortification ( encabezado ) addition of pure grape spirit Objetive: increase the wine s alcoholic strength / fino is fortified up to 15º oloroso is fortified up to 17º O 11

the wine keeps the flor biological ageing the flor protects the wine from

12 The different levels of alcohol determines the future ageing of sherry inside the casks at 15º alc. the wine keeps the flor biological ageing the flor protects the wine from oxidation at 17º alc. the wine loses the flor traditional ageing without the flor, the wine is exposed to oxidation The Crianza (ageing) 12

The key factors of Sherry ageing Use of oak casks ( botas ), heavily wine-seasoned. Dynamic method of criaderas y solera. Different ageing periods for each style.

13 The key factors of Sherry ageing Use of oak casks ( botas ), heavily wine-seasoned. Dynamic method of criaderas y solera. Different ageing periods for each style. american oak casks 600 litres capacity only filled up to 500 litres (biological ageing) history denominations viticulture vinificación winemaking crianza ageing diversidad diversity disfrute enjoy The bota CH3-CH20H H20 Exchange of elements through the layers of the wood (osmosis). Annual ullage (evaporation) of 3 to 4% of total volume. Most of the loss is water concentration. 13

14 a n d a n a The system of criaderas y solera A dynamic method of ageing wines. Based on fractional blendings of different vintages. Different ageing systems for every style of wine. Guarantees a consistent quality and personality for the wines, year after year. How does the solera work? Vintage 2 nd criadera 1 st criadera rocío solera saca 14

15 a n d a n a How old is this wine? 2 nd criadera Vintage What determines the average age of the wine? 1. number of scales 2. percentage of the saca 3. frequency of the saca 1 st criadera solera The combination of these three factors (different for each wine) determines the rotation (R) of the total stock of wine in the system and consequently, the average age of the wine released: R = Total stock in the system Volume of sacas in a year The making of Sherry 15

16 The diversity of Sherry E.U. Regulations dry Vinos Generosos dry Liqueur wines pale dark Vinos Dulces Naturales sweet Natural sweet wines blended Vinos Generosos de Licor sweet Sweet liqueur wines Production scheme for dry sherries Vinification palomino Complete fermentation Vintage / / Crianza (ageing) Fino Manzanilla flor fortification 15% 17% 17% A o A o _ / _ / /O/O Amontillado Palo Cortado Oloroso 16

17 Production scheme for sweet sherries moscatel pedro ximénez (over ripe) Vinification partial fermentation 15% Crianza (ageing) Moscatel Pedro Ximénez Cabeceos (blends) vinos generoso de licor Fino Manzanilla Amontillado Palo Cortado Oloroso PX MCR Pale Cream Medium Cream Ageing levels minimum legal ageing industry average technical limitations Special categories Sherry age-reference is always related to average ageing 17

18 Sherry with certified age: V.O.S. & V.O.R.S. Certification system based on sacas of exceptionally old and rare (sacristía) wines. Mainly applicable to Amontillado, Oloroso, Palo Cortado and Pedro Ximénez. Three-tier qualification procedure: 1. Blind tasting. 2. Analytical parameters. 3. Shipping quota. Evolution of analytical parameters in biological ageing Average Alcohol Total Acid. Volatile Acid. Achyde Eth. Glycerine PH Dry Colour Gallic ageing in % Vol Tartaric Acid. Acetic acid. mg/l Acte. mg/l Extract 470nm Acid years g/l g/l mg/l g/l mg/l Base Young Wine 12,0 5,0 0, ,3 3, ,120 3,1 Sobretabla 1 15,5 4,8 0, ,5 3, ,112 5,3 3rd Criadera 2 15,3 4,2 0, ,5 3, ,120 6,8 2nd Criadera 3 15,2 4,0 0, ,7 3, ,121 8,2 1st Criadera 4 15,0 3,9 0, ,5 3, ,122 9,6 Solera 5 14,9 3,8 0, ,2 3, ,125 11,0 18

19 Fino and Manzanilla Aged only through biological ageing (evolution under flor). Pale, straw-yellow colour. Pungent nose, with hints of yeasts (fresh dough) and dry fruits (almonds). Very dry, light, delicate taste. Alcohol content between 15 and 17% vol. Less than 1 gram of sugar per litre Total acidity (tartaric) <4 grams / litre Volatile acidity (acetic) <0.2 grams / litre Very low level of glycerine (<2 gram / litre) 19

20 Enjoying Sherry Remember... Sherry is a wine It should, therefore, be consumed within a reasonable period after purchase. type of Sherry sealed bottle open bottle fino / manzanilla up to a year one week (*) Other sherries (traditionally aged up to 3 years 2 months and blends) VOS / VORS undetermined 3 meses (*) kept in the fridge, properly closed. 20

21 How should I store the bottles? As with any other quality wine, find a quiet place, with a stable temperature, away from strong light and vibrations. Keep the bottles standing up, so that the surface in contact with the air inside the bottle is reduced to a minimum. Once unsealed, keep the bottles properly closed, and if there is not much left in the bottle......find a good excuse to finish it! What kind of glasses are best for Sherry? The traditional big catavinos is the ideal glass for drinking Sherry. An all purpose white wine glass with a proper bowl (in order to allow the wine to breathe) and a stem (to avoid warming up) would also allow us to enjoy Sherry. NEVER use a small glass, so that it can be filled up one third with a decent quantity (forget about the copita ). Approx. 200 ml. 1/3 21

22 Serving temperatures Except for fino and manzanilla (which should always be well-chilled), there are no strict rules for serving Sherry, but these are our recommended temperatures fino y manzanilla always very cold, between 5 and 7 º C. pale cream at approximately 7 to 9º C. other sherries (traditionally aged and blends) between 12 and 14º C. VOS and VORS, at about 15º C. Sherry and Food recommendations ino anzanilla all kinds of tapas salads vinaigrettes and marinades seafood and smoked salmon asparagus artichokes and mild cheese. Amontillado soups and consomm s blue fish (tuna) and white meats cured cheeses loroso poultry game and heavy meat dishes (o -tail) mushrooms. edium pat s and quiches. ale Cream foie-gras and fresh fruit. Cream (chilled) puddings fruit salads apple tarts cheese. edro imenez bitter chocolate blue cheese ice-cream. 22

23 Sherry and cocktails Another angle for a most versatile wine. The organoleptic power of Sherry has always been a source of inspiration for all kinds of cocktails: apperitif, long / refreshing drinks, exotic, sophisticated... The local versions: - Fino/Manzanilla & lime (7up / Sprite). - Cream on the rocks & orange peel. An endless collection of cocktails from around the world. 23

3,000 years of history

3,000 years of history From Xera to Xeres de la Frontera - X C. Tartessos Phoenicians F r a n c e P o r t u g a l Spain - V C. - II C. 0 V C. Greeks Carthegineans Roman Empire Goths VIII C. Arabic domination A f r i c a XIII