When it comes to classifying Sherry as fino or amontillado, it all boils down to the aging process and the characteristics that emerge as a result. Let’s delve deeper into how this classification occurs:
The Making of Sherry
Sherry is a fortified wine that comes from the Andalusia region of Spain, specifically the area around Jerez de la Frontera. The key grape variety used in Sherry production is the Palomino grape. Here’s a brief overview of the making of Sherry:
- Harvesting: Palomino grapes are harvested and pressed to obtain the juice.
- Fermentation: The grape juice undergoes fermentation, converting sugars into alcohol.
- Fortification: Once fermentation is complete, grape spirits are added to increase the alcohol content.
- Aging: Sherry is aged in a unique system known as the solera system, which involves fractional blending over a series of barrels.
Fino Sherry
Fino Sherry is a type of Sherry that is characterized by its pale color, delicate aroma, and crisp, dry flavor profile. Here’s how the classification of Sherry as fino occurs:
- Yeast Formation: During aging, a layer of yeast known as “flor” forms on the surface of the wine in the barrel.
- Protected Environment: The flor acts as a protective barrier, preventing oxidation and maintaining the freshness of the wine.
- Aging Process: Fino Sherry is aged under the flor for a minimum of two years, resulting in a light, crisp style of Sherry.
- Characteristics: Fino Sherry is known for its pale color, briny notes, and nutty undertones, making it a popular choice as an aperitif.
Amontillado Sherry
Amontillado Sherry is a type of Sherry that undergoes a unique aging process, starting off as fino Sherry before evolving into a richer, more complex style. Here’s how the classification of Sherry as amontillado occurs:
- Initial Aging: Amontillado Sherry begins its aging process under flor, similar to fino Sherry.
- Oxidative Aging: At a certain point, the flor naturally dies off, exposing the wine to oxygen and leading to oxidative aging.
- Color Change: As a result of oxidative aging, amontillado Sherry takes on a darker color and develops nutty, caramelized flavors.
- Characteristics: Amontillado Sherry is known for its amber hue, complex aromas of nuts and dried fruits, and a balanced, slightly sweet flavor profile.
Factors Affecting Classification
Several factors influence the classification of Sherry as fino or amontillado, including the following:
- Aging Conditions: The presence or absence of flor during aging plays a crucial role in determining whether a Sherry will be fino or amontillado.
- Oxidation Levels: The degree of oxidation that the Sherry undergoes also affects its classification, with fino being more protected from oxidation compared to amontillado.
- Producer Preferences: Individual Sherry producers may have their own techniques and preferences when it comes to aging and classifying their Sherries.
Tasting and Enjoying Sherry
Whether you’re sipping on a glass of fino or amontillado Sherry, here are some tips for tasting and enjoying this versatile wine:
- Serve Chilled: Fino Sherry is best served chilled as an aperitif, while amontillado can be enjoyed slightly warmer to bring out its aromas.
- Food Pairing: Sherry pairs beautifully with a variety of foods, from salty almonds and olives to rich cheeses and even seafood dishes.
- Glassware: Use a tulip-shaped glass to fully appreciate the aromas and flavors of Sherry.
- Storage: Once opened, Sherry can be stored in the refrigerator for several weeks, making it a convenient and long-lasting option.