Showing all 8 results
The Unique Ecosystem of the Jerez Region and Albariza
Jerez wine (or Sherry) is Spain’s most singular and prestigious contribution to the world’s winemaking heritage. To speak of Jerez is to speak of a unique ecosystem where the white Albariza soil retains winter moisture to nourish the vines during the dry Andalusian summers. However, what truly makes these wines unique is their production system: the Criaderas and Soleras method, and the biological miracle of the flor (the veil of yeast).
Biological Aging: Finos and Manzanillas
The Sherry category is divided into two major families depending on their aging process. In Biological Aging, the star is the velo de flor, a layer of natural yeasts that forms on top of the wine, shielding it from oxygen and feeding on the alcohol. The result is Finos and Manzanillas: pale, extremely dry wines with sharp, yeasty bakery aromas and saline notes. These are living, delicate wines that encapsulate the Atlantic breeze, making them ideal companions for any type of tapas or fried fish.
Oxidative Aging and the Enigma of Palo Cortado
On the other hand, we find Oxidative Aging, which begins when the flor yeast disappears and oxygen comes into direct contact with the wine. This gives rise to Olorosos, chestnut-colored with notes of walnuts, and Amontillados, which combine the sharp tang of the flor with the roundness of oxidation. We cannot forget Palo Cortado, that “rebel” wine that happens almost by accident, combining the delicate nose of an amontillado with the structured palate of an oloroso. Sherry wines are wines for meditation and infinite complexity, representing the ultimate expression of human patience in the cellar.