Sherry is a fortified wine from the coast of Spain. Sherry or Sherry: what kind of drink, production technology, how to drink and snack Someone made sherry at home

Which is called sherry, is a unique drink. It goes well with meat dishes and can become the king of a holiday feast. From this article you will learn what sherry is and how to use it correctly.

History of sherry

The history of this drink dates back to 1000 BC, when the Phoenicians, as the world's most famous winemakers, conquered the territory of modern Spain. Favorable climatic conditions allowed them to grow rich grapes, which, after fermentation, gave a fortified taste of sherry wine that was different from other wine varieties. During the Middle Ages, Spain supplied this type of wine to the Irish and English, who gave it its name - Sherry. It should not be confused with a drink based on Cherry cherry syrup.

After thousands of years, the sherry production technology has been preserved. At the moment, the original sherry is produced only in Spain in the city of Andalusia and in the Crimea at the Massandra plant, where weather conditions and production technology are optimally combined to allow the cultivation of a special grape variety.

The question of what sherry is can be answered this way: it is a very strong wine with low sugar content, a very specific bitter taste and vanilla aroma. This contradictory combination has made this drink one of the most popular wines in the world.

Useful properties of sherry

Scientists from all over the world claim that Spanish sherry is no less healthy than traditional red wines. This is proven to include strong antioxidant polyphenols. It is this component that helps protect the body from free radicals, which are known to damage the biological structure and molecules of human DNA.

Genetics have revealed that free radicals are the main source of health problems in old age. Therefore, the intake of polyphenols into the body can prevent diseases such as diabetes, immune system disorders, hypertension, arthritis and even cancer. Therefore, if you know what sherry is and what beneficial properties it has, then you can use this wine as a remedy. Of course, this does not mean that red wines and sherry can be abused. Everything should be in moderation, and consulting a doctor will help avoid complications.

Sherry production process

The question of what sherry is can only be answered with certainty after studying technological process its production. Distinctive feature The difference between sherry and ordinary red wines lies in a special fermentation technology. placed in a wooden barrel, after which a film forms on the surface. This film is called sherry yeast or fleur, and it preserves the future wine from oxidation.

After the sherry has fully matured, which takes from 1.5 to 4 years, the grape must is laid out on straw mats to dry. The dried grapes are pressed and continue to ferment in tanks made of This technology gives sherry a special fortified taste, which distinguishes it from other types of wine.

Types of sherry

After fermentation, sherry wines are divided into two types, depending on the consistency of the sherry yeast. The first type is called Fino, this is a real sherry with an alcohol content of 20%. The second type, called Oloroso, requires more aging with the addition of alcohol. Oloroso base is used to make other types of wine.

The main types of this drink are: Manzanilla, Amontilliado, Pale Cream, Palo Cortado and Pedro Ximenes. These types of sherry wine differ in strength, amount of sugar and aging time. The most famous and best-selling type is Fino, which has a dry, strong taste. Palo Cordato is considered the rarest and most difficult to produce because it takes a long time to mature under the veil.

Each type of sherry has its fans among connoisseurs of collectible vintage wines due to its rich taste. It is impossible to say unequivocally which variety is the best, since the choice depends only on personal preferences.

Crimean sherry

It is known that the climatic conditions in Crimea are very similar to those in Spain. When the whole world learned what sherry was, it began to be produced at the Massandra winery in the settlement of the same name. At the same time, the technology for producing the drink is completely identical to its Spanish counterpart.

Vintage strong wine has been produced in Crimea since 1944. Massandra sherry has subtle notes of roasted nuts, bitter almonds and vanilla. Experts and connoisseurs note that the taste and quality are in no way inferior to the Spanish drink.

The world-famous Massandra sherry goes well with light snacks. For example, olives, cheese or vegetable salads. Doctors recommend Crimean sherry as a remedy for hypothermia and boosting immunity. The price for a bottle of Crimean collection wine varies from 400 to 500 rubles in different regions of Russia.

How to drink sherry correctly?

The tradition of drinking sherry dates back thousands of years. During this time, practically nothing has changed, except that traditional sherry is not recommended to be poured into painted glasses, because then you will not be able to enjoy the rich color of the wine. It is better to use traditional tulip-shaped glasses made of clear glass.

Sherry, like any wine, needs to be chilled before serving. Optimal temperature- 5-10 degrees. Warm wine will taste more like vinegar than the drink of the gods. Also, don't rush. Like any wine, sherry does not like excessive haste. Therefore, you need to consume it measuredly, in small sips, prolonging the pleasure. This will reveal the unique taste of the oldest drink in human history.

Sherry is also used as a component for various kinds of cocktails based on vodka, rum or gin. Therefore, if you know what sherry is and how to use it correctly, you can create a delicious mix that will complement orange or grapefruit syrup.

It is believed that the Moors brought the sherry recipe to Spain in the eighth century. Naturally, it was only technology. Only thanks to the unique properties of Spanish grapes, it made it possible to create modern sherry.

1 How did sherry wines come about?

The Moors greatly changed the lives of the people of Spain. Among other changes, they began to intervene in winemaking. Despite the fact that the invaders professed Islam, which prohibited drinking alcohol, during their occupation in Spain, wine production grew at a tremendous pace. The Spanish have always been able to make wine, but the approach that the Arabs brought was the beginning of an amazing wine tradition. The fact that today every tourist is offered a glass of sherry and a bottle of excellent wine to boot is direct confirmation of this.

The vineyards of Spain were distinguished by new features for the invader. To begin with, the cultivation of grapes here was done in a special manner, the varieties were clearly separated, they were looked after, and experiments were carried out with them. Varietal diversity made it possible to achieve precise taste characteristics. In addition, the microclimate was of particular importance, which in Spain caused the appearance of many varieties of fungus and mold, affecting the final taste of the wine. Surprisingly, some mold only grew here, so it was impossible to replicate this wine in another part of the world.

In the old days, the uniqueness of alcoholic beverages was less valued than it is today, but even then it was celebrated. When the Moors added their barbaric approach to the unique conditions, the Spaniards were surprised by the result. The criadera and solera method has changed the way winemakers view the process of aging alcohol.

2 Classic criadera and solera technology

Let's understand the concepts. Criadera is a "nursery" kindergarten"translated from Spanish. Solera is translated by the phrase "the oldest barrel." The main goal of the method is to accelerate the aging of wine without losing its qualities. How does it work? Barrels for aging sherry are always filled only 90%. Then they are lined up in pyramids. Each pyramid can have from three to seven tiers. The lowest tier is called solera, all subsequent upper ones are called criadera.

Sherry is called a wine without age, and this is partly true. The essence of the method is that after a certain time of aging, one third of the wine is drained from the solera barrels and bottled.. Top up the lost third from the row of criaderas that is located directly above the row of soleras. This process of topping up from the top row continues until the top “floor” is reached. Then young wine is poured into the upper barrels.

The process of mixing young wine with older wine makes it possible to achieve not only equalization of the taste characteristics of different vintages, but also faster aging of the drink. Today, wineries have their own deadlines for updating their wine. The old rules stipulated that the finished sherry would be drained from the solera once every six months.

3 The role of mold in the production of the drink

The main reason why real sherry is made only in Spain was not a clever game with age, but unique climatic conditions. It doesn’t matter whether the winemaker is interested in sweet or dry sherry - to obtain a certain taste and smell, this wine must not only be infused in barrels using the solera system, it must be covered with a film of special mold. In the world of winemakers, this mold is called “sherry yeast.”

The fact that true sweet sherry can only be produced in Andalusian conditions is justified by the high concentration of sherry yeast in the natural grape growing environment. It is theoretically possible to introduce yeast from outside, but the effect will not be the same. That is why it is almost impossible to produce this wine at home if you do not live in Andalusia.

Despite this barrier, dry and sweet sherry was sold in large quantities in the Soviet Union. How did this happen, and what are the differences between sherry from different parts of the mainland? Firstly, we should not forget that the USSR was a very closed world in which everything that was permitted by the authorities was possible. Since everyone liked to drink sherry, there was no reason to ignore this wine.

Secondly, it was easy to borrow the solera system, but the Crimean winemakers cheated with sherry yeast. This is why Crimean sherry is not like Spanish wine. To give the desired taste to the drink, sherry systems were developed. They gave good results and remain in demand to this day. However, this wine is far from its original taste.

Thirdly, the most popular variant of this type of Crimean wine was sweet sherry. Its strength reached 20 degrees. The most expensive and sought-after sherry in Spain is Fino, a dry wine made from the least sweet sherry grape variety. There are many other differences, but this is not the main thing. The main thing is to understand whether it is possible to get decent sherry at home?

4 Option for making sherry at home

Allowing for a number of rather rough concessions, wine is produced in Crimea, which is called sherry. You can do something similar at home. You won’t be able to get yeast anywhere, but the solera system is available to everyone. The main thing is to understand whether you are willing to drink wine that bears little resemblance to the legendary standard or not. If yes, then you need to use a few simple guidelines.

• Young wine for aging according to the solera system should be made, not purchased. Vintage wines today leave much to be desired.
• If sherry barrels are filled to 90% to leave room for the liquid to come into contact with the yeast film, then at home the barrels should be filled much more. This will reduce the surface area of ​​contact between the wine and the air and its oxidation.
• It is very good if the wine is aged in wooden barrels. If there are none, then you can use glass containers. Some people simply mark the bottles with age so that they know what to pour from where, and do not have to construct a pyramid.
• The strength of the wine should not exceed 18 degrees. Or rather, if you like to drink strong wine, then it’s your choice, but this is no longer even close to sherry.
• It will be useful to read about the organoleptic characteristics of sherry, research grape varieties in Spain and the area where you live. Ultimately, much depends on the grapes, not the technology.

Making sweet or dry sherry at home is a risky proposition. You will most likely succeed in making wine, but it will not be considered similar to the original Spanish drink. However, no one prohibited free experiments.

5 How to understand the “soul” of sherry

The sherry wine system in Spain is quite complex. It doesn’t look like a family tree of an ancient family and, in fact, that’s what it is. The whole system is based on two wine options. This is a dry and sweet sherry. There is also a blend option. It involves mixing different wines. All wines are made from three grape varieties. These are varieties Palomino, Moscatel or Pedro Jimenez. The sweetest of them all is Palomino. It is from it that a smaller group of sweet natural wines of this type is made.

What should you try to understand the “soul” of sherry? You can immediately refuse blended wines. Choose a couple of dry and sweet options. Let them be made from different varieties of grapes.

Then it will be possible to accurately determine the difference and understand what exactly needs to be added to homemade wine, so that it becomes similar to the original sherry. Experiments of this kind may not help you prepare something truly similar to the original, but you will definitely get acquainted with an amazing alcoholic drink.

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I don’t know about you, but for me the phrase “dry sherry” sounds a little strange. Let's try to figure out what it is and how dry sherry differs from regular sherry. Sherry can be sweet and dry, meaning it contains less than five grams of sugar per liter of drink. Let's look at the types of dry sherry:

Let's start with the Fino category, the strength of this sherry is approximately 15-18%, it is produced from the Palomino grape variety through normal ripening. The character of sherry is quite light, the color ranges from pale golden to straw. The aroma is very delicate, notes of flowers and fruits merge in it, the taste is a little dry, and almond tones appear in the aftertaste. Fino sherry is usually served chilled to 8-10 degrees as an aperitif. It goes well with light snacks: nuts, olives, ham, as well as seafood such as anchovies or sushi. In addition, it is an ideal companion for canned and pickled foods due to its low acidity.

The second category is stronger than the first, the alcohol content in Amontillado sherry is 17-22%, the alcoholic drink is obtained from the Palormino grape variety through biological and then oxidative maturation. This sherry is much darker than the previous one, its color is more reminiscent of amber. The character of dry sherry is soft and light. There is a slight sourness in the taste, accompanied by nutty tones, and the aftertaste also has a nutty tint. The ideal serving temperature is 14-15 degrees Celsius. This alcoholic drink goes well with soups and broths, tuna, white meat, mushrooms and artichokes.

The strongest dry sherry is Oloroso, its alcohol content ranges from 18 to 22 degrees. It is obtained from the Palormino grape through a single oxidative ripening process. The color of sherry is not much darker than fino, the character is very full, well structured, the aroma is unobtrusive. The taste of dry sherry is rich, full, and the aftertaste is neutral. Ideally, the serving temperature should be kept within 13-14 degrees; the wine is ideal with red meat, shish kebab, stews and hard cheeses.

By the way, sweet sherry is traditionally obtained from dry sherry by simply adding sweet sherry wine or concentrated wort. In regular sherry, sugar ranges from 45 to 115 grams per liter, and the strength is approximately 15-22%. The main difference between sweet and dry sherry was the taste. Ordinary sherry can be compared to vermouth - a sweet fortified wine that gives lightness to the body and brightness to the thoughts. But dry sherry, at the same strength, has a very specific taste; in it, sugar does not overwhelm the subtle nuances and combinations of bouquet components, which makes it much richer and more interesting than its sweet brother.

You and I can be proud of our country! During the existence of the Soviet Union, sherry was also produced in our country, as well as the national alcoholic drinks of other countries. We must pay tribute to our compatriots and residents of the post-Soviet space, sherry was a great success, so let's look at this issue in a little more detail. The first and quite successful attempts to create Russian sherry were made back in Tsarist Russia. The pioneer was a certain A. M. Frolov-Bagreev, who received the first samples in 1908-1910. Stream production of sherry began in 1930 in Armenia, the first sherry was called “Ashtarak”. “Crimean” sherry began to be produced in 1936, and mass production began at the end of the war, around 1944-1948. In the Soviet Union, they produced vintage fortified wines called sherry, such as “Byurakan”, “Ashtarak”, “Moldova”, “Ialoveni Dessert Sherry”, “Strong Vintage Sherry”, “Crimean Sherry”, “Tarki-Tau”, “ Donskoy sherry”, “Dagestan sherry”. In addition, a lot of ordinary sherry of low quality was also produced - “Yantar”, “Sherry”, “Stolovy”. I won’t lie, the events of the late 80s and early 90s shook not only people’s minds, but also the production of most essential goods to this day. in decline, let alone exotic! Although Russian people are accustomed to having fun even in the most difficult times, they still now have to use foreign “amplifiers” of tone. Russian sherry, including dry sherry, survives better times, and Armenia, Moldova and Ukraine may be our neighbors, but they are foreign countries. Perhaps the most famous sherry produced in the USSR even now, twenty years later, is “Massandra”. The history of this brand, unfortunately, is not full of mysterious murders, breathtaking chases and dizzying romances, but it is also interesting. The Spaniards managed to keep the specifics of production secret for centuries, but in 1900 the Ukrainian A.P. Zelheim. An employee of the Massandra was sent to the homeland of sherry as a spy. He failed to dispel the veil of secrecy over the production of sherry, which, by the way, consisted only of a special mold that spread like a film over the surface of the young wine. Then the testers struggled for forty years to completely reproduce the Spanish conditions for aging sherry, they finally managed to get their own mold, after that everything went like clockwork and already in 1944 the Massandra No. 2 plant opened. Soon the secret was transferred to Oreanda, and over the course of twenty years, the two factories established the widest production of sherry wines, sold throughout the country. Now in Ukraine, the Caucasus, and Moldova there is active production of sherries, and some of them can be put on a par with the best Spanish ones in terms of quality, but, fortunately, not in price.

Dry sherry is an internationally recognized aperitif, thanks to its low strength, tangible taste and almost complete lack of spirituality, it could become a serious rival to our national alcoholic drink - vodka, but, apparently, its time has not come yet. I advise you with all my heart - drink sherry, historically, it is no less “Russian” than vodka!

Description

Sherry wine is a fortified wine drink traditionally produced in Spain. Sherry can also be found under the name "sherry". The drink is produced mainly from white grapes. Production is concentrated in cities such as Jerez de la Frontera and Sanlúcar de Barrameda. Depending on the type of wine, its strength ranges from 15% to 22%.

On the international market, only a drink made from white grapes in Spain has the right to be called sherry.

It is a drink with a refreshing taste and almond-nut aroma. Its taste has a distinctly salty and bitter taste, and its aroma has a pleasant pungency.

The drink got its name from the name of the Spanish town of Jerez de la Frontera. This town used to belong to the Phoenicians, the Moors called it Sherez. The Spaniards, who then got it, began to call it Jerez. The drink was already known in the 6th-7th centuries. The British simply called this wine “sherry”. Wines became famous thanks to the rapid development of navigation, as well as as a result of Spain's trade with England, France, and America.

This wine can rightfully be called a drink with a long history of existence; it traveled with Christopher Columbus, and Ferdinand Magellan also took it with him on his travels. Queen Elizabeth I of England claimed that sherry is the best of wines.

The region in which such wines are produced is also called the “sherry triangle”. This is where the highest quality products are produced. The technology for their production was fully formed by the 18th century. Modern sherry production is practically no different from that which existed for many years. The climate of the region is dry and high temperatures, which contributes to the production of dry wines.

This drink was first obtained due to a coincidence. Since wines spoiled quickly in the hot climate of Andalusia, winemakers suffered considerable losses. One day, someone added a little wine alcohol to a barrel of wine, and as a result, the drink was not only well preserved, but also acquired new taste qualities.

Sherry can be stored for decades, not only without spoiling, but also improving its delicate taste. There is a wine that is about 100 years old.

The Spaniards say that a grandfather makes good sherry and his grandson drinks it.

Today you can find sherry-type wines not only in Spain, but also in Romania, Ukraine, and South Africa. In Spain they sell sherry produced exclusively in Andulasia.

Story

Sherry was first prepared in the 17th and 18th centuries before Christ, in Andalusia. On the territory of this country, in chalk and limestone soils, a special type of grape is grown, from which this drink is produced. The peculiarity of growing this grape variety is that it grows without struts, and its clusters ripen on sun-hot soil.

The production of sherry begins with a base - fully fermented dry white wine, which is filled halfway with the barrels. This is done so that on the surface of the wine, during interaction with air, a special film appears, under which the further maturation of the sherry takes place. It is this film that gives it a special amber color and a specific smell.

Interesting facts

The strength of sherry is 17-20%.

The word "sherry" is a trademark of wine controlled by origin.

Options for using Oloroso sherry

The drink can easily be served solo. In this case, it must be cooled to a temperature of 12-14°C. You can vary the degree of cooling, because, as you know, there is no friend to taste and color. A universal and win-win serving glass is a tulip-shaped glass with a long stem. Oloroso sherry goes well with aged cheeses, meat stew, game dishes, tuna tataki, beef, etc. Thus, any properly prepared meat dish will do, with the exception of spicy ones.

Oloroso is considered by many to be the most harmonious and rich in flavor nuances of sherry. It is quite common when used in cocktails. The most famous of them are: Death from Above, Malecon and Butter Scotch. If you want to experience each of them in the smallest detail, we recommend going to a specialized cocktail bar.

Calorie value of Jerez Oloroso kcal

Energy value of the Oloroso Sherry product (Ratio of proteins, fats, carbohydrates):

Proteins: g. (~0 kcal)
Fats: g. (~0 kcal)
Carbohydrates: g. (~0 kcal)

Varieties and types of sherry

The drink can be classified according to different criteria. Thus, it is customary to distinguish between light or dry and sweet or rich sherry. The most famous representative of light sherry is Fino, whose strength is 16%. Similar to this is Monzanilla sherry, which is produced near the sea coast and therefore has a slight iodine flavor.

All sherries can be divided into two types: Fino (fino) and Oloroso (oloroso). They differ in the type of production.

Before going on sale, Fino sherry must spend at least 3 years under a film formed by a special type of wine yeast. The drink is made from Palomino grapes, grown on chalk soil. This type of sherry is always dry with a strength of about 18%. Fino is considered the most popular type of sherry. It is aged in barrels, where sherry yeast accumulates for decades, under the influence of which the drink acquires its amazing taste and aroma.

Oloroso sherry remains under the yeast film for a short time. Translated, the name of this species means “fragrant”. For certain reasons, this wine does not form “flor”, i.e. sherry yeast. Oloroso is a dessert wine and is very popular in Scandinavia and England.

In addition to the Fino and Oloroso species, there are also subspecies or varieties

Manzanilla - belongs to the basic type of Fino, its peculiarity is that it is produced exclusively in the town of Sanlúcar de Barrameda. The climate of this city is very favorable for the life of sherry yeast. Microorganisms in this region are able to reproduce all year round, and not just for 8 months. The grapes that go into the production of Manzanilla give the drinks a special taste.

Pale Cream - also belongs to the basic type of Fino, differs in that one part of dessert wine is added to it.

Amontillado is a drink that belongs to the basic type of Fino and is produced after the sherry yeast has died. This can happen if some alcohol has been added to the wine or as a result of unfavorable conditions.

Palo Cortado is a transitional variety of sherry, at first it is produced according to the Fino type, but then the technology is interrupted and goes according to the Oloroso type.

Pedro Ximenes – this variety of sherry is considered the sweetest of all. The grapes used for its production are as ripe as possible, and they are additionally dried. This sherry has an impressive aging period (up to 30 years or more). The drink is very thick, has a dark color, and a pronounced aroma.

Production Features

Like anyone else alcoholic drink, sherry has its own production characteristics.

The vineyards for the production of this drink grow on chalky, clay or sandy soils. The most successful specimens are obtained from soils called "Albarisa", or chalky, white soil. Its characteristic features are that it easily absorbs moisture and retains it well inside. In this region, although the grapes do not produce huge yields, they do ensure the high quality of the resulting drinks.

To produce sherry, ripe grapes of certain varieties are used. So, in the southwest of Spain it is made from varieties such as Palomino, Muscatel, Pedro Jimenez. When producing sweet wines, the grapes are harvested and spread out in the sun for several weeks. Due to special climatic conditions, the grapes are dried directly on the branches, which contributes to their high sugar content. The tannin content in such grapes is slightly reduced. The grapes are harvested by hand, then the juice is squeezed out of it, which is then fermented.

Types of sherry such as Fino and Manzanilla are characterized by the fact that special ingredients are used in their production. wine yeast, which is called “sherry yeast”. These microorganisms not only contribute to the fermentation of wine, but also cover the barrels with the drink with a film that prevents the oxidation of sherry. This process even has its own scientific name – sherrying. In Spain, the yeast required for this process, namely Saccharomyces oviformis var. Cheresiensis, called "flor". As a result of the vital activity of yeast, islands are formed on the surface of the wine, which then combine into a pinkish film, which later falls to the bottom of the container.

Oloroso and Amontillado wines, on the contrary, come into contact with air during aging and do not form a film. They are characterized by so-called oxidative aging. In order to speed up this process, sherry is first kept in the sun for at least 3 years, and then stored in warm cellars called “bodegas”.

The wine is fortified with grape alcohol of 96% strength. Before being sent out for aging, sherry must go through a stage called sobretablas. Sherry is aged in partial barrels according to the “solera and criadera” technology. These barrels are never completely full or completely empty. The technology is a method of storing wine in stacked barrels. The bottom row of barrels is called solera, and the top row is called criadera. The top row is filled with young wine, and after each year of aging, the barrel with the drink is lowered below. Only the bottom row, or solera, is bottled. In order not to destroy the sherry film, the barrel is never turned over. Part of the harvest always remains in the barrels that belong to the solera, which makes it difficult to determine the age of the drink. Such original way Wine storage allows you to obtain drinks that are stable in taste.

Useful properties

The beneficial properties of sherry wine are determined by its composition. The drink is an excellent way to lower bad cholesterol levels. Moderate doses of sherry will not only not cause harm, but will also protect cardiovascular system from various diseases. In addition, wine has a great effect on digestion and increases appetite.

How to drink and what to snack on?

In order to understand the taste and aroma of sherry, you need to know how to use it correctly.

Sherry is rightfully considered the king of aperitifs. It is recommended to combine it with smoked meats, fish, meat, and other fatty dishes.

To enjoy the taste of this noble Spanish drink, you need to take care of special glasses. They drink wine from tulip-shaped glasses, in the absence of which it is quite acceptable to use wine glasses. It is customary to drink sherry in small sips, slowly.

Fortified wines of this type with a light taste are served chilled to 5 degrees; they go well with cheeses, seafood, fish dishes. Desserts are recommended to be combined with desserts or sweet pastries. Some types of sherry are usually eaten with olives. Almonds or almonds are also great as a snack. walnuts. You can also snack on sherry with spicy cheese.

If the wine is left unfinished, it must be corked as quickly as possible and the bottle should be placed in the refrigerator.

Use in cooking

In cooking, sherry wine is widely used to prepare a variety of alcoholic cocktails. It is usually combined with vodka and whiskey. In cocktails, you can use white vermouth instead of sherry.

Sherry can also be used to prepare various meat dishes or sauces and gravy. For example, you can cook paella with rabbit. For this we need a rabbit carcass, rice, carrots, mushrooms, red onions, mussels, spices, and sherry. To begin with, the colic is cut up, the meat is cut into portions, fried in a frying pan with onions, carrots, mushrooms, and sherry is added. Next, boil 8 mussels for 10 minutes. In another pan, boil 600 g of rice, after which boiled mussels are placed in it, then fried vegetables and meat are added. The paella is left to cook over low heat. When the water boils, add spices. Garnish the paella with fresh carrots.

How to do it at home?

Real sherry is, of course, produced in Spain, but you can make your own homemade equivalent.

For this we need 10 kg of white grapes, 100 g of chalk, 200 g of sherry yeast. The grapes are harvested by hand and then kept in the sun for three days to dry the berries. The grapes are then pressed and the specified amount of chalk is added to them before pressing. The juice is fermented; oak barrels are best suited for this purpose. The juice usually begins to ferment after 12 hours, then it is kept in barrels for 40-50 days, after which 200 g of sherry yeast is added to the young wine. Under the influence of yeast, a film is formed on the wine, which protects the sherry from oxidation. The finished wine tastes very similar to real Spanish sherry.

The benefits of sherry wine and treatment

The benefits of this drink have long been known folk medicine. This wine has long been considered a medicine. Doctors recommended drinking a glass of sherry during apathy, as well as after serious illnesses. It was believed that sherry helped to gain strength and recover faster from physical or mental stress. English pharmacists at one time even introduced sherry into general use as a medicinal drink.

Harm of sherry wine and contraindications

The drink can cause harm to the body due to individual intolerance, as well as with excessive consumption.

Sherry(Jerez in Spanish or Sherry in English) is the main wine brand in Spain, the uniqueness of which is beyond doubt.

Spanish sherry - history

The history of this drink is predetermined by the history and culture of the southern Spanish region of Andalusia. It was here that one of the first centers of Mediterranean winemaking arose. The name of the wine is associated with the Spanish city of Jerez de la Frontera, where vineyards are located everywhere. Sherry is the drink that brought world fame to the small southern city and made it one of the richest cities in Spain. By the 18th century, the technology for the production of this drink was fully formed here, which is used almost without any changes today. The production of sherry includes three main stages: obtaining sherry wine material from grapes, sherrying the product, and then making a blend.

The birthplace of sherry

Currently, the home of sherry production is only fifty square kilometers and is limited to the cities of Jerez de la Frontera, El Puetro de Santa Maria and San Lucar de Barrameda. This region of Spain, called the “sherry triangle,” has an extremely dry and hot climate, which is not conducive to the production of light, dry wines. This region produces the highest quality aged fortified wine. Three hundred sunny days a year with an average annual temperature of + 18 degrees Celsius, as well as soil containing a huge amount of lime, determined the quality of the drink produced. It is this extraordinary soil, called albariza by the Spaniards, that allows for a long time to retain the moisture that accumulates during spring precipitation. And the high lime content in the soil forms grape bunches that are not amenable to rapid oxidation by oxygen. Special climatic conditions contribute to the high sugar content of grape fruits, filling them with the energy of the sultry Spanish sun. The main variety for sherry production is the thin-skinned Palomino grape, which occupies the bulk of all plantings.

Grape harvest and sherry production

The grape harvest usually begins in the first half of September and is usually done by hand. Harvested grapes are usually left for some time in the open sun to increase their sugar content and reduce the content of acid and tannins. The prepared grape juice is placed in huge barrels or steel vats, where it participates in the fermentation process. The process of biological maturation of wine lasts from 40 to 60 days and occurs under the resulting film of yeast, which is a key player in the formation of the main taste qualities of wine. Sometimes the thickness of the formed yeast film can reach two centimeters. During this period, ninety percent of the sugar content is converted into alcohol.

The biochemical process occurring under the influence of yeast is called sherrying. And the main feature of the sherry film is the ability to form on the surface of a drink with a high concentration of alcohol and prevent the development of acetic acid bacteria, promote the increase of esters and aldehydes, on which the taste and aromatic properties of sherry depend. When the fermentation process comes to an end, producers classify the resulting drink depending on how actively a yeast film has formed on the surface of the wine. According to this classification, all sherry is divided into two main varieties: Fino, a drink that matures under a dense film of yeast fungus, and Oloroso, in which the film appears only at the early stage of fermentation or is absent altogether. After testing, wine alcohol is added to the drink.

Sherry production technology

And finally, a new stage begins - the maturation of the drink in solera. The “solera-criadera” technology is a complex multi-stage system for storing and aging wine from different vintages through its gradual mixing. Solera is a kind of pyramid consisting of oak barrels, which are laid in horizontal rows. The top part of the pyramid is called the criadera, which translates from Spanish as “children’s.” This is where the youngest wine is stored. The bottom row of barrels contains “adult” wine. After a certain period of time, new wine is pumped from the upper floors of the pyramid and added to the contents in the barrels below. And from the barrels on the lower level, a third of the drink is bottled. In general, sherry spends at least three years in solera and is formed as a blend product, the age of which can only be calculated very conditionally. The result is the formation of a very high-quality and aged drink.

So: All sherries are divided into three main brands:

Sherry dry- 14-16% alcohol, 0.2% sugar ("Oreanda dry sherry" NPAO Massandra)
Dry strong sherry- 18% alcohol, 1.5 percent sugar
Sherry is strong- 20% alcohol, 3% sugar, dessert sherry 19% alcohol, 9% sugar. ("Sherry Massandra")

The most famous Spanish sherry- dry “Fino” and “Monsanilla”, “Amontillado”. The latter is especially appreciated by gourmets, since it has a bouquet unique to it. The same sherry is most difficult to buy in Russia or Ukraine.

Types of Sherry:
Fino - Fino - 15%
Manzanilla - Monzanilla - 15% -19% alc.
Amontillado - Amontilado - 16% -22% alc.
Oloroso - Oloroso - 17% - 22%
Palo Cortado - Palo Cortado - 17% - 22%.
Medium - Medium - 15%
Pale Cream - Pel Except - 17.5%
Cream - Except 17.5%
Pedro Ximenez - Pedro Ximenez-17%
Moscatel-Moscatel.

Sherry belongs to the category of long-lived wines that retain their unique properties for decades. And the best representatives of this wine can live for more than a century. It is no coincidence that there is a saying among the Spaniards that “the grandfather should make the sherry and the grandson should drink it.”