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Ch.43 Sherry, hot at the harvest time, reach the press quickly to avoid…
Ch.43 Sherry
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Amontillado
Biological first, refortified to 17°C to keill the Folr
followd by Oxidative, adding more yeast aromas.
can be matured as long as olorsaso
amber or brown colour, less full-bodies than Olorso
Fino and Manzanilla
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pale lemon/ citrus fruit. almonds, herbs, bready notes (from flor)
tangy or salty
consumed as fresh as possible
Manzanilla Fina: on the coast, cooler and more humid
more tangy salty
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Palomino: low in acidity, lack of aromas; biological or Oxidative maturation
Pedro Ximenez: thin skin, ideal for sweet sherry. from region of Montilla Moriles
Muscat of Alexandria: small amount like PX, used for sweet sherry
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Sweet Sherry
Pale Cream
short time of biological aging to sweetening,
with RCGM,
pale lemon/ less flor character
Medium & Cream
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super premium(sweeten with PX)
toffee, leather, walnut, dried fruit.
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- hot, sunny Mediterranean climate w/ poniente普年特風: cool humid westerly wind 東風乾燥
- Albariza (chalk) good drainage with excellent water holding capacity
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hot at the harvest time, reach the press quickly to avoid the oxidation.
stainless steel tank 20-25 °C
base wine 11-12% abv
sun-dried to keep the sugar level
develops raisin flavours
base wine 17% abv
Butts 600 L used oak barrels to allow oxygen to reach the wine. 5/6 full