Jerez de la Frontera region, located in Andalusia, southern Spain, has a rich wine tradition that dates back to over 3,000 years
Not all is composed of one hundred percent fermented drink, many wines are “fortified” with the addition of spirits. Fortified wines are those that are added to wine brandy (usually grape distillate), increasing their alcohol content and influencing their flavor profile. The practice of fortifying wine in European countries is millennial. From Portugal, we have Madeira wine, as the most famous fortified; The marsala is typical of southern Italy; The Vins Doux Naturels, in turn, from southern; But our focus here will be Jeres, da.
The Jerez de la Frontera region, located in Andalusia, southern Spain, has a rich wine tradition that dates back to over 3,000 years. The Phoenicians introduced viticulture into the region and, over the centuries, different civilizations, including Romans and Moors, contributed to the development of wine production techniques. In the thirteenth century, during the reconquest, King Fernando III incorporated Jerez into the kingdom of Castile, consolidating the production of wines in the region. From the 15th century, Jerez’s wines gained international popularity, especially in, where they are known as Sherry.
Jerez wine production is characterized by unique methods and the grapes used are Palomino, Pedro Ximénez and Moscatel. The “fortification” consists of, after fermentation, adding a wine brandy to increase alcohol content. There are some methods or systems that are adopted and were created in the Jerez region. The solera system consists of aging wines in oak barrels stacked in layers called “creatures” and “solera”. The younger wine is gradually mixed with the older one, ensuring consistency and complexity to the final product. Regarding the types of Jerez and their characteristics, we have:
(1) Until: Dry, pale and delicate, with almond aromas and saline notes. Aged under a layer of yeast called “flower”, which protects the wine from oxidation.
(2) Chamomile: Similar to thin, but produced exclusively in the coastal city of Sanlúcar de Barrameda. It has more pronounced freshness and notes.
(3) Amontillado: Initially aged under “flower” as a thin but later exposed to oxidation. It combines characteristics of thin and olive, with notes of nuts and caramel.
(4) Odorous: Aged without the protection of the “flower”, resulting in a dark, dark -colored wine with aromas of walnuts, spices and balsamic notes.
(5) Cut stick: Rare and mysterious, it begins as a thin, but evolves unexpectedly, developing characteristics of both the scholar and olive.
(6) Pedro Ximénez (PX): Sweet and full -bodied, produced from grapes Pedro Ximénez dried in the sun. It has intense flavors of raisins, figs and honey.
To know yourself, you have to prove, so I will suggest some Jerez wines available in Brazil; And start with wine Fine Jerez The Ina 1920, a thin expressive, dry and aromatic, with almond notes and a balanced ending, it is ideal as an appetizer or to accompany seafood. THE Tio Pepe Jerez Fino Fine classic is dry and refreshing, with aromas of dried fruits and a saline touch, and harmonizes well with slaps, seafood and soft cheeses. THE Jerez Marques of the Royal Smell TreasuryBright red, is full -bodied, with aromas of nuts and spices, ideal for accompanying baked meats and healed cheese. THE Diez Merito – Victoria – It is Manzanilla type, being dry, with very prominent and easy to drink maritime notes, including accompanying a very thin sliced mountain. THE PARTIN PARTIN XIMENEZ JEREZ – SHERRY – presents sweet and acidity that classifies it as typical dessert wine. THE Emilio Lustau-Appeal-Los Arcos Seco-Dryis rich, full of nuts and unique longevity. These wines reflect the diversity and richness of Jerez, allowing an authentic experience of the flavors of this historic wine region. Health!
*This text does not necessarily reflect the opinion of the young Pan.
