Sherry - a Unique Drink
Sherry a fortified wine made mainly from Palomino grapes. Sheery is produced in south Spain in Andalusia in three towns - Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. These areas are very close to each other but there is a difference between wines produced from them. There are actually a number of different Sherry types that range from very dry with pale straw-like yellow, to sweet with a dark mahogany color. But what makes sherry unique? The main answear is combination between history of this significant drink and method of its producing.
Sherry has very ancient history. It knows by the name of Sherry since 1635 but is made long ago before that. Sherry producing was started by the Phoenicians, and the practice was continued by the Romans. Then the Arabs invaded and give the town his name 'Sherish', from it becomes 'Jerez'. And that the tradition of Sherry was born- the delicious, rich wine is known both by the names of Sherry and Jerez. From the very beginning Sherry has enjoyed some success as a product for export, originally to England, and later to all parts of the world. Sherry production today is about 10 million cases, which are kept in enormous cathedrals - like cellars of venerable producers like Pedro Domecq, González Byass or Williams & Humbert which content thousands of neutral American oak barrels housing fino, amontillado, oloroso and Pedro Ximénez Sherries.
The whole producing of Sherry has history. In 1400s was set the capacity of the Sherry cask. To help Sherry stay stabilized during ocean voyages of these times and also brandy was added to the wine. Because of that Sherry is now a "fortified", or alcohol-added, wine. The Consejo Regulador setup protection Sherry's consistency in 1933. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from those three regions in Spain. Spain produces 19.8 million gallons of sherry a year. Other current producers of drinks like
Sherry has very ancient history. It knows by the name of Sherry since 1635 but is made long ago before that. Sherry producing was started by the Phoenicians, and the practice was continued by the Romans. Then the Arabs invaded and give the town his name 'Sherish', from it becomes 'Jerez'. And that the tradition of Sherry was born- the delicious, rich wine is known both by the names of Sherry and Jerez. From the very beginning Sherry has enjoyed some success as a product for export, originally to England, and later to all parts of the world. Sherry production today is about 10 million cases, which are kept in enormous cathedrals - like cellars of venerable producers like Pedro Domecq, González Byass or Williams & Humbert which content thousands of neutral American oak barrels housing fino, amontillado, oloroso and Pedro Ximénez Sherries.
The whole producing of Sherry has history. In 1400s was set the capacity of the Sherry cask. To help Sherry stay stabilized during ocean voyages of these times and also brandy was added to the wine. Because of that Sherry is now a "fortified", or alcohol-added, wine. The Consejo Regulador setup protection Sherry's consistency in 1933. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from those three regions in Spain. Spain produces 19.8 million gallons of sherry a year. Other current producers of drinks like