• manzanilla
  • Cream Sherry accounts for some 67 percent of U.S. imports, while Manzanilla, the most popular among Spaniards, accounts for less than 2 percent of our consumption. (starchefs.com)
  • The Sherry that Alex brings into the U.S. is called Alexander Jules and there are a few different expressions available here at K&L. Alexander Jules Manzanilla 5/41 En Rama is a blend of five barrels from a 41 barrel solera system from the Maruja stock at Bodega Juan Pinero in Sanlucar de Barrameda. (klwines.com)
  • The botas this manzanilla was selected from are on the top row of the solera, aging in less humidity and at somewhat higher temperatures, meaning the Sherry from this row has a lighter impact from 'flor. (klwines.com)
  • Jerez
  • The name "Sherry" is an anglicization of "Jerez," which itself comes from the Arab name "Sherish" given to the area during the 711 A.D. invasion of the north Africans into southern Spain. (starchefs.com)
  • He found it so fascinating that he went out and learned (tasted) as much as possible about Sherry and its home base, Jerez de la Frontera, Spain. (klwines.com)
  • The flor favors cooler climates and higher humidity, so the sherries produced in the coastal Sanlúcar de Barrameda and El Puerto de Santa María have a thicker cap of flor than those produced inland in Jerez. (wikipedia.org)
  • oxidative
  • The primary difference between Sherry styles is biological aging, or aging under a layer of yeast, versus oxidative aging, or extended barrel aging," says Derek Brown, owner of D.C.'s The Passenger , Columbia Room , and the new Sherry-centric Mockingbird Hill . (starchefs.com)
  • production
  • The aldehydes are the key ingredient necessary for the production of the delightful green almond, granny smith and nougat characters that characterise great fino sherry. (aromadictionary.com)
  • In Jura, this film is called the voile (veil), but it is similar to the more familiar "flor" in Sherry production. (wikipedia.org)
  • typically
  • That's pretty unheard of for this style of sherry, which typically has anywhere from three to five years of age. (klwines.com)
  • imports
  • Eventually, he achieved his dream to import Sherry to the US and now bottles his own label of Sherry as well as imports a small and well-curated selection of other Spanish fermentables. (klwines.com)
  • present
  • Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. (wikipedia.org)
  • style
  • If asked which wine style is the most fascinating in terms of its underlying science, I would without any hesitation, answer Sherry. (aromadictionary.com)
  • thus
  • Apparently, by the way, if a wine smells like sherry (and thus not like "wine"), it is probably due to an overabundance of acetaldehyde, and means the wine has "gone bad. (blogspot.com)