05 the Diversity of Sherry
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Equipo Navazos
“Since my early childhood, as fate tossed around human affairs, I have been tossed around in these parts, and this mountain, visible far and wide from everywhere, is always in your view.” – Francesco Petrarch, The Ascent of Mont Ventoux, 1336 EQUIPO NAVAZOS What originally started out as a private buying club for an Since that first cask of Amontillado, labeled simply Bota de outstanding Amontillado located in the cellar of Miguel Amontillado no.1 in honor of the short story by Edgar Allan Sánchez Ayala, has become one of the most sought after Poe, each successive bottling as been numbered, bottled en series of bottlings sourced from, and inspired by the wines rama, limited in release and quick to sell out. Not content of Jerez and Montilla-Moriles. Jesús Barquín, a professor with only exploring the possibilities of fortified wines, Equi- of criminal law at the University of Granda and Eduardo po has also released brandies, unfortified Palomino Fino Ojeda, the technical director of Grupo Estévez, guided by aged under flor, and a couple of PX wines, one dry and one their vast knowledge of, and unparalleled access to, the best made from raisined grapes. They have also partnered with wines, cellars and soleras of the region, have since 2005 as- Dirk Niepoort and Quim Vila to make a Vin Jaune styled sembled one of the finest offerings of Sherries in the -mar Palomino Fino and Sergei Colet to produce a Cava utilizing ket. When word got out about their project, what was once a flor in the secondary aging of the wine as well as Sherry and hobby became a full-fledged commercial enterprise. -
A Tour of Spain Class Outline
A Tour of Spain • Background and History • Geography • Spanish Culture and Wine Laws • Classic Regions: Penedès, Jerez, Rías Baixas, Priorat, Rioja, Ribera del Duero Background and History • Vines cultivated since around 3000 BC • Phoenicians founded Gadir (modern day Cádiz) around 1100 BC and established value of viticulture • Stints by the Carthaginians, Romans, Moors • Columbus opens up trade; high alcohol and fortified wines most popular • Late 1800s: • Champagne-method sparkling wines take hold in Penedès • Phylloxera strikes Bordeaux; they look to Spain, particularly Rioja • 1926: DO system begins in Rioja • Late 20th century = international “rediscovery” of Spanish wine; big bump in quality and investments in vineyards/winemaking All class outlines are copyright of Corkbuzz Wine Studio. Materials may be used for personal and non-commercial use only. Please do not reproduce or redistribute for any commercial purposes without express written consent. Geography • Iberian peninsula • World’s largest vineyard: • 2.9 million acres planted • More than 625 grape varietals planted • Diverse Topography: Spans from Pyrenées in North to nearly touching Africa in South • Rivers, mountains, oceans, valleys, flatlands • Climate becomes more extreme as you move toward center Spanish Culture and Style • Fierce local pride; very different traditions, culture, language (and food and wine) across country • Love for food: Incredible culinary traditions; today considered by many to be the most cutting edge, finest cuisine in the world • Wine and food -
Remember... Sherry Is a Wine It Should, Therefore, Be Consumed Within a Reasonable Period After Purchase
history denominations viticulture winemaking ageing diversity enjoy history denominations viticulture winemaking ageing diversity enjoy 3,000 years of history 1 history denominations viticulture winemaking ageing diversity enjoy Ancient times . The mythical land of Tartessos. • The Phoenicians introduced the cultivation of vines in the region (Cádiz 1,000 B.C., Xera 700 B.C.). • Wine-related activity continued by all cultures ever since: Greeks, Carthaginians, Romans... history denominations viticulture winemaking ageing diversity enjoy The “Vinum Ceretiense” . Columela, the first great Agricultural Engineer (“De Re Rustica”) had a farm in “Ceret” (Roman for Jerez). Wine has been exported from Jerez since ancient times. Great popularity of the “Vinum Ceretiense” in Rome. 2 history denominations viticulture winemaking ageing diversity enjoy The land of “sherish” . Year 711 – Battle of Guadalete. Over 500 years of Islamic culture (800 years in other parts of Spain). A flourishing period in our history. Sherish, the Jerez of the moorish. ŠeriŠ history denominations viticulture winemaking ageing diversity enjoy The land of “sherish” . Cultivation of vineyards continued, for: - production of raisins. - medicinal use of wine. - obtaining alcohol. Wine consumption allowed in elite circles. al-cohol ŠeriŠ 3 history denominations viticulture winemaking ageing diversity enjoy Same town, different names VI C. (B.C.) II C. (B.C.) VIII C. XIII C. XVI C. today Jerez Xerez Sherish Xeres de la Frontera Ceret Sherrish Xera Sherry Sherry = Jerez history denominations viticulture winemaking ageing diversity enjoy XVth to XVIIth C. – trade with Northern Europe . The profitable business of the “holandas” . Increasing popularity of the “Sherry Sack” in England. 1587: Francis Drake attacked Cádiz. -
Pliego De Condiciones DOP "MONTILLA-MORILES"
Boletín Oficial de la Junta de Andalucía BOJA Número 234 - Jueves, 3 de diciembre de 2020 página 42 3. Otras disposiciones CONSEJERÍA DE AGRICULTURA, GANADERÍA, PESCA Y DESARROLLO SOSTENIBLE Orden de 25 de noviembre de 2020, por la que se aprueba la modificación normal del pliego de condiciones de la Denominación de Origen Protegida «Montilla-Moriles». Visto el expediente seguido en esta Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, y en base a los siguientes ANTECEDENTES Primero. Con fecha 4 de octubre de 2020 el Consejo Regulador de la Denominación de Origen Protegida «Montilla-Moriles» presentó la solicitud de modificación del pliego de condiciones de la Denominación de Origen Protegida «Montilla-Moriles» tras ser aprobada su presentación el pasado 30 de septiembre de 2020 mediante decisión del Pleno del Consejo Regulador de las Denominaciones de Origen Protegidas «Montilla-Moriles» y «Vinagre de Montilla-Moriles», de conformidad con el artículo 17.1 del Reglamento Delegado (UE) 2019/33 de la Comisión de 17 de octubre de 2018, por el que se completa el Reglamento (UE) núm. 1308/2013 del Parlamento Europeo y del Consejo en lo que respecta a las solicitudes de protección de denominaciones de origen, indicaciones geográficas y términos tradicionales del sector vitivinícola, al procedimiento de oposición, a las restricciones de utilización, a las modificaciones del pliego de condiciones, a la cancelación de la protección, y al etiquetado y la presentación, y el artículo 13.2.a) de la Ley 2/2011, de 25 de marzo, de la Calidad Agroalimentaria y Pesquera de Andalucía. Segundo. Se publica la solicitud de aprobación de la modificación normal del pliego de condiciones para dar cumplimiento al procedimiento de información pública estipulado en el artículo 83 de la Ley 39/2015, de 1 de octubre, del Procedimiento Administrativo Común de las Administraciones Públicas, así como a lo previsto en el artículo 17.2 del Reglamento Delegado (UE) 2019/33 de la Comisión de 17 de octubre de 2018. -
Fortified Wine Production
BEGINNER FORTIFIED WINE PRODUCTION Content contributed by Kimberly Bricker, Imperial Beverage Material contained in this document applies to multiple course levels. Reference your syllabus to determine specific areas of study. Wine was originally fortified, or strengthened, to better sustain itself during the journey to those importing it. The addition of brandy or neutral grape spirit would kill off the yeasts, which are constantly in the process of converting sugars to alcohol. Once the alcohol by volume reaches 16-18%, yeasts die. The remaining sugars are never converted into alcohol, and the natural sugars of the wine persist. Wines can be fortified at various stages in their fermentation, sweetened or colored with a variety of techniques. Different grape varietals can be used. Grapes can be dried. Wines can be boiled and reduced, cooked, aged in a solera, or aged in a boat that travels halfway across the world and back. They can be enjoyed immediately or aged for over 200 years. Port, Sherry, Madeira, Marsala, Malaga, Montilla-Moriles, and Vin Doux Naturels (VDN’s) are all Fortified Wines. Most people think of stuffy British old men drinking out of little glasses in a mahogany Sherry library with their pinkies out when they “Oh I must’ve been a dreamer think of Sherry- if they think of Sherry. And I must’ve been someone else While that image may have relegated Sherry, as an old-fashioned wine, to the And we should’ve been over back of the cool class, that is only part of Oh Sherry, our love the picture. Both Christopher Columbus Holds on, holds on…” and Ferdinand Magellan filled their ships ‘Oh Sherry’ by Steve Perry with Sherry when they set sail to discover the New World. -
Captain's List
1424 WESTHEIMER RD. HOUSTON, TX. 77006 CAPTAIN’S LIST A comprehensive list of spirits. PROPERTY OF: ANVIL BAR AND REFUGE 2 TABLE OF CONTENTS EUROPEAN WHISK(E)Y......................................................................................................................................................................................3 Unpeated Single Malt Scotch .................................................................................................................................................................................4 Peated Single Malt Scotch........................................................................................................................................................................................7 Single & Blended Grain Scotch...........................................................................................................................................................................10 Blended Scotch..........................................................................................................................................................................................................10 Irish Whiskey..............................................................................................................................................................................................................12 AMERICAN & CANADIAN WHISK(E)Y......................................................................................................................................................13 -
Wines of Spain Introduction Spanish Wine Classification Spanish Wine
Wines of Spain Introduction Spain is the third largest wine producer in the world and has the largest land area dedicated to vineyards than any other country. Earlier, it was known for ‘sherry’ and red wines from Rioja, outside Spain. However, today, almost all its wines are well – recognized because of dedicated and continuous efforts on improving the quality. Some new wine makers are employing modern technology and introduce classic grape varieties along with native grapes, to wide range of wines. Spain has a diverse climate which gives a variety of wine styles – full – bodied wines, light wines, and sparkling wines. Sparkling wines are made in Spain using methode champenoise named Cava. Spanish Wine Classification Spanish wine classification is based on French appellation system, which not only identifies the specific area of production and the grapes used but also the minimum ageing period which is applied to all Spanish wines. Spanish Wine Areas Rioja This region makes the best known Spanish table wines, including red and white of different styles and rose. The key feature of Rioja is that it is aged for a longer period in 225 litre barricas (barrels); for instance, reds are aged as long as 15-20 years obtaining an oak flavour from the wood. The reds are mainly from tempranillo. The whites of Rioja are made chiefly viura. The three Rioja red wine classifications, as found on the front or back of Spanish wine bottle labels are as follows – • Crianza – This is fresh, fruit – flavored, youthful, red wine that is aged in oak for a minimum of one year and then kept another year for ageing in the bottle. -
Lustau Uvas Felices Wineries
UVAS FELICES WINERIES LUSTAU LUSTAU UVAS FELICES WINERIES LUSTAU Location History Awards VINEYARDS Vineyards Qualities HARVESTING & VINIFICATION Sherry styles WINES The Lustau Single Cask range Food pairings Cocktails LUSTAU UVAS FELICES WINERIES SANLÚCAR DE BARRAMEDA MONTEGILILLO LAS CRUCES JEREZ DE LA FRONTERA EL PUERTO DE SANTA MARÍA CÁDIZ LUSTAU LOCATION UVAS FELICES WINERIES What is sherry wine? A fortified wine from Spain with a vast variety of styles, from very dry to very sweet. LUSTAU HISTORY UVAS FELICES WINERIES The origins of the Lustau sherry house date back to 1896 when José Ruiz-Berdejo, a secretary to the Court of Justice, began in his spare time looking after the vines of his family’s Nuestra Señora de la Esperanza estate. During these humble beginnings, he made sherries that were sold onto larger sherry houses. Such small producers were known as “almacenistas” or holders of stocks. LUSTAU HISTORY UVAS FELICES WINERIES In 1931, his daughter, María Ruiz- Berdejo Alberti, acquired a small winery closer to the centre of Jerez de la Frontera and moved there all the preexisting soleras, gaining notoriety and visibility. LUSTAU HISTORY UVAS FELICES WINERIES Sergio Martínez is today in charge at Lustau of maturing, BEST FORTIFIED WINEMAKER BY THE IWC IN 2019, FOR THE watching over and selecting the lots of outstanding 3RD CONSECUTIVE YEAR sherries to be bottled for the enjoyment of the most demanding consumers. LUSTAU HISTORY UVAS FELICES WINERIES Bodegas Lustau is today a benchmark in the production of top-end sherries. INTERNATIONAL WINE & SPIRIT COMPETITION Best Spanish Winery 2011 Best Sherry Producer 2014 Best Sherry Producer 2016 INTERNATIONAL WINE CHALLENGE Len Evans Trophy 2011 Len Evans Trophy 2016 LUSTAU AWARDS UVAS FELICES WINERIES Vineyards LUSTAU VINEYARDS UVAS FELICES WINERIES Guadalquivir Lebrija The sherry Trebujena ATLANTIC OCEAN SANLÚCAR DE region BARRAMEDA MONTEGILILLO 7,000 hectares of vines. -
Andalusia Spain Culinaria with European Art Curator Ronni Baer & Chef Deborah Hansen November 12 –19, 2017 • Granada & Seville, Spain Granada
Andalusia Spain Culinaria with European Art Curator Ronni Baer & Chef Deborah Hansen November 12 –19, 2017 • Granada & Seville, Spain Granada Beyond the magnificent Moorish Alhambra, visitors will find a distinctive cuisine and a charming city that was once home to celebrated writers and artists. Like Agra, India, and the Taj Mahal, the Andalusian city of Granada in southern Spain is so well known for a single monument—the Alhambra, a walled fortress housing magnificent 13th- to 15th-century Moorish palaces and gardens—that the city itself is sometimes overlooked. With more than two million visitors descending on the Alhambra, a Unesco World Heritage site, every year, the city’s tourism industry had settled into a somewhat formulaic routine of shuttling visitors in and out of the city in about 24 hours. But recently, some other ancient structures have been restored, and the region’s distinc- tive gastronomy has come into its own. The city that was home to the poet Federico García Lorca, the painter José Guerrero, and the composer Manuel de Falla has deep cultural roots, but now a new crop of small foundations and independent exhibition spaces has revived its arty buzz. Let the Alhambra wait a bit while getting seduced by the city that has grown up around it. Andrew Ferren New York Times (August 10, 2017) Granada seems to specialize in evocative history and good liv- ing. Settle down in the old center and explore monuments of the Moorish civilization and its conquest. Taste the treats of a North African-flavored culture that survives here today. -
Investigations of the Flor Sherry Process
CALIFORNIA AGRICULTURAL EXPERIMENT STATION INVESTIGATIONS OF THE FLOR SHERRY PROCESS W. V. CRUESS BULLETIN 710 OCTOBER 1948 California wine makers interested in the produc- tion of flor sherry are |-3?Z here offered the results of TWELVE years of experi- ments in the laboratory and in FIFTEEN California wineries. These demon- strate that flor-type sher- ries can be produced commercially under Cali- fornia conditions by suit- able modification of the Spanish technique. THE COLLEGE OF AGRICULTURE UNIVERSITY OF CALIFORNIA • BERKELEY CONTENTS PAGE PAGE SPANISH SHERRY MAKING 3 Role of pH 26 Classes of Spanish Sherry 3 Oxidation and Reduction 26 The Vintage in Jerez 4 Composition of Spanish and First Classification 7 California Sherries 26 The Solera System 8 Observations on Plastering 27 The Film 11 Winery Experiments 27 Blending and Finishing 12 Summary 28 Spoilage 13 Concannon Vineyards 28 INVESTIGATIONS 13 Louis M. Martini 29 Properties of Flor Yeasts 13 Cresta Blanca Wine Company .... 30 Classification 15 Solano Winery 30 Microscopial Appearance 15 B. Cribari & Sons 31 Chalon and Jerez Compared 15 Wente Brothers 31 Alcohol Formation 16 Novitiate of Los Gatos 31 Alcohol Tolerance of Film 17 Inglenook Vineyard Company .... 32 Effect of Temperature 18 Italian Swiss Colony 32 Tolerance to S0 2 19 Other Experiments 32 Aldehyde Formation 19 Effect of Baking 33 Ester Formation 20 A Laboratory Solera 33 Effect on Volatile Acidity 20 Fining and Stabilizing 33 Effect on Fixed Acidity 22 Experimental Sherry Blends 34 Changes in Alcohol Content 22 Tastings of Experimental Sherries . 34 Film and Residual Sugar 23 RECOMMENDED PROCEDURE 35 Film Growth Factors 23 ACKNOWLEDGMENTS 37 Film Sediment and Flavor 24 BIBLIOGRAPHY 38 [2] INVESTIGATIONS OF THE FLOR SHERRY PROCESS W. -
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Edited by Enrique Durán-Guerrero and Remedios Castro-Mejías Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Editors Enrique Dur´an-Guerrero Remedios Castro-Mej´ıas MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Enrique Duran-Guerrero´ Remedios Castro-Mej´ıas University of Cadiz´ University of Cadiz´ Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Wine Aroma). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0000-0 (Hbk) ISBN 978-3-0365-0000-0 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. -
SHERRY CASKS a Halachic Perspective
SHERRY CASKS A Halachic Perspective A Comprehensive Overview of Scotch Production and its Kashrus Implications SECOND, EXPANDED EDITION Rabbi Akiva Niehaus SHERRY CASKS A Halachic Perspective A Comprehensive Overview of Scotch Production and its Kashrus Implications Rabbi Akiva Niehaus Chicago Community Kollel Reviewed by Rabbi Dovid Zucker, Rosh Kollel Published by the Chicago Community Kollel Adar 5772 / March 2012 Second, Expanded Edition Copyright © 2012 Rabbi Akiva Niehaus Chicago Community Kollel 6506 N. California Ave. Chicago, IL 60645 (773)262-9400 First Edition: June 2010 Second, Expanded Edition: March 2012 Questions and Comments or to request an accompanying PowerPoint: (773)338-0849 [email protected] 6506 N. California Ave. Chicago, IL 60645 (773) 262-4000 Fax (773) 262-7866 e-mail: [email protected] http://www.cckollel.org Haskamah from Rabbi Akiva Osher Padwa, Senior Rabbinical Coordinator & Director of Certification, London Beis Din – Kashrus Division הרב עקיבא אשר פדווא Rabbi Akiva Padwa מומחה לעניני כשרות Kashrus Consultant & Coordinator פק״ק לונדון יצ״ו London UK בס״ד ר״ח כסליו תשע״ב לפ״ק, פה לונדון יצ״ו I consider it indeed an honor and a privilege to have been asked to give a Haskoma to this Kuntrus “Sherry Casks: A Halachic Perspective”. Having read the Kuntrus I found it to be Me’at Kamus but Rav Aichus. Much has been written over the last few decades about whisky, however many of the articles written were based on incorrect technical details that do not reflect the realities at the distilleries. Many others may be factually and technically correct, but do not relate in depth to Divrei HaPoskim Z”TL.