Explore the world of Wines with Campbell s

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1 What is Sherry? Explore the world of Wines with Campbell s Sherry Sherry is a wine made in Spain that comes in a wide variety of styles from bone dry to lusciously sweet, with flavors that range from brisk nuttiness to lush flavors of dried fruit. The light, dry styles of sherry Finos and Manzanillas are served well chilled and are wonderfully refreshing. Medium dry Sherries such as amontillado and Palo Cortado are more amber in color and take on a slightly nutty character. Olorosos and cream sherries range from chestnut to mahogany in color and have a rich complexity and an elegant sweetness. Pedro Ximénez (both the name of the grape and the style of sherry) are the darkest in color, with plush notes of dried fruit and opulent sweetness. Sherry is fortified, meaning that it is slightly higher in alcohol (15-20%) than the average table wine (11-15%), which makes it not only appealing on its own, but also an intriguing ingredient in cocktails. Sherry is made in an area called the Sherry Triangle, formed by the towns of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda in southeastern Spain, approximately 60 miles from the city of Seville. What grapes are used to make sherry? Sherry is primarily made from three white grape varietals, depending on the style: Palomino, Pedro Ximénez, and Moscatel. How is it made? Once the pressed juice from the harvest has been fermented, a classification is made based on the specific characteristics of the wine. Wine that exhibits a particular paleness and finesse will be selected to be aged as Fino or Manzanilla, and will undergo a biological aging process, while wine with more structure will undergo an oxidative process. Wine selected to be aged as Fino or Manzanilla is fortified with grape alcohol to 15.5%, which will allow for a layer of naturally occurring yeast, called flor, to form on the top of the wine in the barrels. The flor protects the wine from exposure to air and imparts specific characteristics to the wine. This type of aging is known as biological aging. campbell.liquor@gmail.com Page 1 of 10 * Price correct at time of printing. Price subject

2 Young wine with greater structure selected to undergo oxidative aging is fortified to a minimum of 17%, a level too high for the flor to develop and thus the wine is exposed to air as it ages in the cask. The controlled oxidation that occurs darkens the color of the wine and deepens the flavors and complexity of the wine s character. The aging of sherry takes place in what is called the solera system, which is unique in the world of wine. It is a dynamic system of fractional blending in which younger wines are added to stocks of older wines to maintain the character and quality of the finished product. Solera System A sherry s solera consists of several rows of oak barrels, stacked one atop the other, which contain wines of different ages. Wine to be bottled is drawn only from the oldest row of barrels, called the solera, which rests on the ground (in Spanish, suelo). Only about a third of each barrel is taken from each barrel in the solera, and this wine is replaced by wine from the next-oldest row, or criadera, just above it. Row after row is refilled in turn, with new wine always being poured in the youngest barrels which rest at the top. In this way, the older wines pass on their qualities to the younger ones, and the solera never loses its character. Because the wine drawn off to be bottled is a blend of wines of varying ages, sherry never carries a vintage date. How is Pedro Ximénez sherry made? When the Pedro Ximénez grapes are picked, they are laid out in the sun on esparto grass mats dry for 7-15 days. The evaporation of the water in the grapes further concentrates their sugars, which adds intensity and complexity to the resulting wine. Once the grapes are pressed, the juice is fermented and fortified for oxidative aging, and then enters the solera system. 1 Fortified Wine Type Alcohol % ABV Fino Manzanilla Amontillado Palo Cortado Oloroso Dry Sugar content (grams per litre) On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Pale Cream Medium Montilla-Moriles and Jerez-Xérès-Sherry Cream were changed to prohibit sweet Oloroso and sweet Amontillado banning terms such as Pedro Ximénez "Rich Oloroso", "Sweet Oloroso" and Moscatel "Oloroso Dulce". Such wines are to be labelled as "Cream Sherry: Blend of Oloroso Dulce / Sweet / Amontillado" or suchlike. The classification by sweetness is: 1 campbell.liquor@gmail.com Page 2 of 10 * Price correct at time of printing. Price subject

3 Fino Fino Sherries are the driest and palest of the various types of Spanish Sherry. Compared to the other varieties, they are not aged as long and should be drunk as soon as possible after opening the bottle as the exposure to air can lead to the wine losing its flavour. This type of Sherry owes its light and fresh flavour to the yeast used in its production. The flor yeast forms a protective layer over the top of the wine when it is being aged, which shields the wine from over oxidation. This technique was not fully understood until way into the 19th century. Fino Sherry is to be served chilled, at a temperature between 7 and 10 C. Often the Sherry is served before a meal, but you might also see people drinking Sherry with some Spanish tapas when you visit Spain. Manzanilla Manzanilla is another form of fine, dry Sherry which is produced around the port of Sanlúcar de Barrameda. Manzanilla Sherry is made in the same way as Fino Sherry however; the cool sea temperatures mean that the yeast often grows better. The resulting thicker layer of yeast protects the wine from the air even further; giving the Sherry an even finer and more delicate flavour than other Fino Sherries. There is an ongoing dispute surrounding the name of this variety of Spanish Sherry however. Some people believe that it is named after apples as it tastes a little bit like the fruit. Others believe that it tastes like chamomile tea which is often known as Manzanilla in Spain. Other theories claim that the grape vine used at the beginning of the existence of this drink was called Manzanilla and that the wines resemble those that came from the town of Manzanilla during the 15 th century. Manzanilla Sherry is best drunk when chilled to a temperature of 7-10 C, and goes particularly well with Spanish tapas such as olives, almonds, Jamón Serrano or seafood. This Sherry variety should also been consumed as soon as possible, just like Finos, as the wine can lose its flavour very quickly. Amontillado The Amontillado Sherry is a Sherry that is darker than a Fino but still lighter than an Oloroso. Normally, an amontillado begins as a Fino Sherry which contains around 13.5% alcohol. The cap of yeast though that makes a Fino is the key to amontillado as well, however it is the inadequacy of such layer that makes the wine. Without this layer, the amontillado Sherry has to be fortified until it contains 17.5% alcohol, after which the Sherry is allowed to slowly oxidize in porous oak casks. The resulting Sherry is therefore darker in colour and richer in flavour than a Fino. The name for this type of Spanish Sherry comes from the Spanish region of Montilla, which is where the variety of Sherry originally began to be produced during the 18th century. However, sometimes the term is used to describe any Sherry that has a colour between a Fino and an Oloroso Sherry. campbell.liquor@gmail.com Page 3 of 10 * Price correct at time of printing. Price subject

4 Amontillado is normally served chilled as is often drunk as an aperitif or to accompany food such as chicken or rabbit. This type of Sherry is much more stable than Fino and can be stored for a few years before opening. Furthermore, if corked and refrigerated, an amontillado can keep up to two weeks. Oloroso Oloroso Sherry, which those of you who study Spanish will know means 'scented' or 'pungent' in Spanish, is a darker Sherry than amontillado as it is produced by a longer period of oxidation. This Sherry has a high glycerin content which tends to make it smoother and less dry in taste. The yeast layer on the Sherry is suppressed earlier by fortification which then exposes the wine to oxygen. The ageing process leads to the wine becoming darker and stronger, and Oloroso Sherries can often be left for decades to age fully. Oloroso is also used as the basis for other sweet Sherries such as Bristol Cream. Olorosos tend to be served lightly chilled, at a temperature of around C- Dry Olorosos make great aperitifs while sweet Olorosos are normally drank after the meal as a dessert wine. Oloroso Sherries can be stored for many years before opening and once opened, will last for around 2 months if corked and refrigerated. Older Sherries will keep for longer, some up to 12 months. Palo Cortado Palo Cortado is actually a rather rare variety of Spanish Sherry - only around 1-2% of the grapes pressed for Sherry naturally become Palo Cortado Sherries. This variety begins life as a fino or an amontillado thanks to the layer of flor yeast. However, to become a Palo Cortado, the Sherry must lose its layer of yeast and begin to oxidize. As a result, the wine is a mixture between the richness of an Oloroso and the crispness of an Amontillado. 'Palo Cortado' means 'cut stick' which refers to the mark made on the wooden cask when it is determined to be this style of wine. A Fino would have a single line on the cask, and so the overseer would put a line through this one in order to make a cross. As time passes, additional wine may be added to keep the wine developing. Most measures means more lines hence the existence of denominations such as 'dos cortados' (2 cuts), 'tres cortados' (2 cuts) etc. This type of Sherry should be served lightly chilled and works well as an aperitif. It is also a relatively stable type of Sherry which means it can be stored for a few years before opening and can be kept for a few weeks if it is corked and refrigerated. Cream Sherry: This is a big favourite among drinkers outside Spain, especially in Great Britain, Holland and Germany. It results when you take Oloroso Sherry (or Fino, in the case of pale cream) and sweeten it. This is traditionally done by mixing in a measure of Pedro Ximénez, a naturally sweet wine, but many creams are made with fructose or grape concentrate. It makes an interesting dessert wine, and is a good companion for pâtés. Pedro Ximenez, or PX: This naturally sweet wine is named after the grape variety, which is widely grown in other Andalusian wine regions. At worst it can be overly sweet and cloying, but campbell.liquor@gmail.com Page 4 of 10 * Price correct at time of printing. Price subject

5 when made and aged with care (factors which are reflected in the price) it is elegant and velvety, great with dessert and even better on its own. 2 Food and Sherry First things first. All sherry starts life as bone dry, and then nature and the winemakers decide how to proceed. Spaniards drink dry Sherry (Fino) almost exclusively, and with tapas a k a magic mouthfuls, English on the other hand like sweet or very sweet Sherries, as do Latin Americans. Northern Europeans (Dutch, Belgians and Germans) prefer Olorosos. Fino and Manzanilla Sherries are dry. Amontillados are off dry; Olorosos, medium sweet; pale cream and cream very sweet; and PX extremely sweet. Manzanilla Sherries, a specialty of the town Sanlucar de Barrameda at the confluence of the Guadalquivir River, go well with marinated scallops on Japanese vinegared rice wrapped in nori (seaweed); lightly salted and roasted almonds; potato salad; and sushi. Fino Sherrie have been traditionally paired with beef consommés but goat cheese stuffed ripe tomato wedges seem to be a more satisfying match. You can enjoy chilled Fino Sherries as an aperitif, or with tapas including roasted root vegetables and sashimi. There is no end to successful matches here. Amontillado, means in the style of Montilla, the next province north-east of Andalusia where this particular sherry style originates, and means the wine has one or more degrees alcohol. These full bodied Sherries call for more flavourful dishes like pan-seared chicken satay with fresh thyme and red currant jus, or grilled chicken breast with a piquant mayonnaise. Blue cheeses such as Gorgonzola, Roquefort, Stilton or Cabrales are excellent with amontillado sherries, particularly the brand NPU (Ne Plus Ultra) from Sanchez Romate, a medium sized quality oriented sherry shipper. Oloroso sherries by definition are full-bodied and best matched with duxelles stuffed filet of beef, beef teriyaki, thick soups, or puff pastry wrapped filet mignons stuffed with goose liver pate. Off-dry Sherries are excellent matches with smoked salmon stuffed pyhlo pastry purses and honey mustard sauce. You can invent your own specialty of interested in cooking and inventing new, exciting food and wine combinations. Pale cream Sherries represent specialties and only few houses produce them. Croft s pale cream sherry, in a recent tasting, went extremely well with arugula crumbled Gorgonzola, fresh pear slices, toasted pine nuts and raspberry vinaigrette. You can always replace Gorgonzola with Cabrales, a superb Spanish blue cheese, or Roquefort, Stilton or Danish blue. Cream Sherries like Harvey s Bristol Cream, are by definition sweet, and meant for desserts. Espresso-infused custard in chocolate shell, cream sherry parfait, or a compote of dried fruits 2 campbell.liquor@gmail.com Page 5 of 10 * Price correct at time of printing. Price subject

6 are good matches. You can try dried apricots, apples, pears, figs and dates with cream Sherries and see for yourself how well they complement one another. PX, is an extremely sweet, raisiny-tasting sherry requiring appropriate accompaniments. Dark chocolate wafers, or dried fruits, or biscotti dipped in the wine go well with this type of sherry. 3 Gonzales Byass Tio Pepe CSPC: Price: $19.95* GONZALEZ BYASS is an important firm within the world of alcoholic beverages, founded in Jerez in 1835 and dedicated to producing products of the very highest quality. Over 165 years of experience and dedication attest to the quality of our products and our knowledge of the sector. Good judgment and an open mind have allowed us to strengthen our business and achieve growth in order to remain competitive within a changing market. Tío Pepe (named after one of the founders' uncle) is a brand of Sherry, the best-selling brand in the world. It is best known for its Fino style of dry sherry made from the palomino grape. The Tio Pepe brand is owned by the González Byass Sherry house Aged in the solera system for over 4 years, our Fino is a pale, straw-coloured wine, with a bouquet delicate (almondy) and sharp, without acidity, very dry and light on the palate. It is best served chilled between 4 and 7 C. It goes beautifully with tapas and with seafood, fish, ham and mild cheese. Fernando De Castilla Antique Palo Cortada CSPC: Price: $64.95* The cellars of Bodegas Rey Fernando de Castilla are located in the historic centre of Jerez. Here one can find the real treasures of this winemaking region. The collection of Sherries is made up of the finest wines from the area. Ranging from the pale, light and elegant finos to the unique Antique Sherries that have won the highest national and international distinctions. This range would not be complete without the extremely rare and old sherry vinegars that are fond in the cellars. These are bottled in limited quantities for a very demanding group of consumers. The aim of Bodegas Rey Fernando de Castilla has always been to offer the very best products from the sherry district presented in an elegant and contemporary way. Very elegant aromas reminiscent of an old Amontillado with all the full flavour of an oloroso. 24/02/2011 Orange, spice, citrus and salt on the nose. Pungent, spicy oak and attractively bold flavours and a long peanut finish. Really beautiful stuff. Drink from (17.17 points) campbell.liquor@gmail.com Page 6 of 10 * Price correct at time of printing. Price subject

7 Alvear Montilla Medium Dry CSPC: Price: $18.95* Variety: 100% Pedro Ximénez Vinification: A fragrant wine of intense aromas acquired from the development under the blanket of Flor in 500L. White American oak casks in the Solera system for more than 5 years. This wine presents an elegant style with typical Montilla grapey character. Colour: pale straw in colour. Nose: Assertive, yeasty, crusty-bread nose. Palate: Clean and tangy with a refreshing finish and a softness which makes it delightfully easy to drink. Food pairing: Perfect as a chilled aperitif, accompanied by tapas of olives, shellfish, ham, cheese, fish, snacks or sushi. It is one of the rare wines which will happily partner dishes containing vinegar. Temperature of service: 16º-18 ºC Croft Original Cream CSPC: Price: $15.95* Vinification Details: A first gentle pressing is applied to the Palomino grapes to obtain the 'mosto yema', the first and most delicate must. After fermentation, classification and fortification the wine enters the Fino Solera, where it ages under a layer of 'flor', before being blended with pale, sweet grape musts and entering the Croft Solera. Here it ages for a further months in American Oak barrels. Comments by winemaker Pale, clean and bright gold color. Clean, delicate and balanced aromas with notes of 'flower' and fruit tones. The palate is light and refreshing, nutty sweet palate with a pleasant aftertaste. Perfect as an aperitif or accompanying pâté, salmon and salad. It is also a delicious alternative to dessert wines. Fernando De Castilla Antique Pedro Ximénez CSPC: Price: $61.95* Decanter World Wine Awards 2009 Silver Medal Sommelier Wine Awards 2009 Gold List 4 Read more at campbell.liquor@gmail.com Page 7 of 10 * Price correct at time of printing. Price subject

8 Aromas of coffee, liquorice, sweet tobacco, prunes, figs, raisins, tea and a dozen other fleeting scents with a surprising lightness and delicacy. An incredible, seductive, luscious and wonderful to drink sherry. Ideal with chocolates and chocolate based desserts, ice creams and pastries as well as certain cheeses. Best served at degrees C. Pedro Ximenez is the name of the grape variety used. The grapes are dried in the sun and then pressed. The wine is unbelievably sweet and after having spent nearly three decades in sherry casks, it has developed aromas and flavours that are truly unique. One of the most exceptional of the small, independent sherry houses, Fernando de Castilla was revitalised in 1999 by Jan Pettersen, a Norwegian native with a passion for top quality sherry with 15 years experience at Osborne. After taking over the cellars of the Sherry shipper Jose Bustamante, located next door to the main facilities of Fernando de Castilla, Jan quickly established Fernando de Castilla as masters of the production and ageing of fine, unblended, untreated Sherries. Matthew Jukes, The Wine List: "If Lustau PX is for setting the scene, Fernando de Castilla Pedro Ximenez is the unforgettable finale. This weird, dark, mysterious, mahogany-hued wine is hypnotic, ever-so-slightly-hallucinatory and unbelievably intoxicating. Happy, smiley and dare I say it, giggly, this is a dreamy, smooth, coffee, raisin, walnut and Christmas spice wine. Many Pedro Ximenez wines do this trick on the tongue, but Fernando de Castilla s version does it to every molecule in your body. This is like liquid Connolly leather, only more amazing on the nose and more luxurious to the touch. One sip and you are in its power you have been warned.' Matthew Jukes, The Wine List Sarah Jane Evans MW, Decanter, Dec 2010: The Antique wines are a well-chosen selection. The PX has all the typical unctuous viscosity of the style, bright with fruitcake and cold tea flavours. At 20 years of age, it appears refreshingly well-balanced." 5 Cheese Cabra al Romero (Semi-soft, pasteurised goat s milk, traditional rennet) A mild and creamy goat s milk cheese, coated in fragrant rosemary leaves; the combination of these two flavours makes a great cheese with a deep and almost meaty herbal quality. Cabra al Romero is an excellent table cheese and pairs well with fruity reds and crisp apples. Cabra al Romero, meaning Goat Cheese with Rosemary, is made with pasteurized 100% murcian goat s milk and coated with rosemary following the traditional method used by the Rufino dairy. 5 campbell.liquor@gmail.com Page 8 of 10 * Price correct at time of printing. Price subject

9 The rosemary on the outside gently perfumes the interior and imparts an herbaceousness that is not overstated. It s a cheese of an extraordinary bouquet and unique cremosity to whom on a natural and handcrafted way the rosemary is applied giving the cheese a special aroma, which will remind and transport us to the rural and mountain world. It has a dense, firm, pale paste infused with rosemary. The flavor is complex, beautifully balanced and lingering, with a lemony finish. It can be eaten on its own or included in aromatic salads. Try Cabra al Romero with an herbaceous Sauvignon Blanc or with Merlot. Manchego (Semi-soft, unpasteurized sheep s milk) Manchego cheese is the most important and well-known sheep s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese also imprints the typical wheat ear pattern on the top and bottom. This rustic molds are used outside of La Mancha as well. Thus, there are other Spanish sheep's milk cheese with similar shape and markings, known commonly as "Manchego style" cheese. The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete, all in the Castile-La Mancha Autonomous Region southeast of Madrid. Manchego cheese has a long historic and literary tradition, as it was mentioned by Cervantes in the legendary "Don Quixote of La Mancha". Today, there are two types of Manchego cheese: the farmhouse type, made with unpasteurized sheep's milk and the industrial type, made with pasteurized milk. In both cases, however, milk from Manchega sheep is the only type used and the cheese is produced in clearly defined homogenous surroundings of wheat fields, fallow land and brush fields. The climate is extreme continental with cold winters and hot summers. Labeled "Denominación de Origen Protegida" (D.O.P.) Meats Fermin Chorizo Iberico From 'Pata Negra' Iberico Pork All Natural, No Preservatives, Nitrate Free Seasoned with Garlic and Smoked Paprika Made in Spain campbell.liquor@gmail.com Page 9 of 10 * Price correct at time of printing. Price subject

10 Cured in the Spanish Mountains This delicious chorizo is a dry-cured sausage made from the famous Iberico pork of Spain. Seasoned with the smoky paprika from western Spain, it has a deep red color and a complex meaty flavor. Slice thinly and serve with fresh bread and a glass of great Spanish Wine. Fermin follow recipes and methods passed down for generations. All of their Iberico hams and sausages are cured in the mountain village of La Alberca where the cool, fresh air is a partner in the curing process. No preservatives, additives or nitrates are used in their production. Salchichón Ibérico Made in Spain Traditional, Dry-cured Spanish sausage The taste and texture of Salchichón Ibérico is such that it deserves to be listed among the finest Ibérico pig products. It is made in a similar manner to chorizo but without the use of pimenton. It is seasoned with salt and pepper, and is some cases with grated nutmeg and a pinch of coriander. Fermín Salchichón comes in two formats; small longaniza for table slicing and a large longaniza for deli slicing. Kalamata (olive) The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as a table olive, they are usually preserved in wine vinegar or olive oil. Kalamata olives have PDO status. Kalamata olives are named after the city of Kalamata in Messenia, southern Greece, near where they are grown. They are also grown in nearby Laconia. They are an almond-shaped, plump, dark purple olive, from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[2] The trees are intolerant of cold and are susceptible to Verticillium wilt and resistant to olive knot and the Olive fruit fly. Kalamata olives cannot be harvested green, and must be hand-picked in order to avoid bruising. Olive oil produced from the Kalamata olive has a faintly grassy flavor. Kalamata olives are protected under the European Protected Geographical Status scheme campbell.liquor@gmail.com Page 10 of 10 * Price correct at time of printing. Price subject