FERNANDO DE CASTILLA Antique Oloroso

Total Page：16

File Type：pdf, Size：1020Kb

FERNANDO DE CASTILLA Antique Oloroso the growers Bodegas Rey Fernando de Castilla was founded in 1837, purchased and revitalized in 1999 by Jan Pettersen (a Norweigian with 15 years at Osborne). Jan also took over the cellars of Jose Bustamante next door and quickly established Fernando de Castilla as one of the region’s finest small, independent sherry houses. The company specializes in natural, unblended and unfined products as supreme examples of the ancient winemaking traditions of the Jerez region. The Antique range of wines are intense and pure sherries, from a single solera that sees extended aging in the cellars. The vineyards (farmed without pesticides or herbicides) and winery are all located in Jerez, all sherries are estate bottled. their land Spain | Jerez The DO Jerez-Xérès-Sherry was founded in 1933, Spain’s first. It is situated in the province of Cadiz, where the wines are made in the traditional way, based on the Solera system of dynamic aging on butts (barrels). The best vineyard sites are on the famous ‘albariza’ soils, a white limestone marl; which are deep, with excellent water retaining properties. These are ideal conditions for vine cultivation since they are able to reserve the rainwater for the dry, hot summer months. the wine 100% Palomino Grapes are from older vines on the estate vineyard “Pago Balbaino” on white albariza soils containing 70-80% limestone. Aged in the Solera for an average of 20 years. Alcohol: 20% Unlike Fino and Amontillado, Oloroso sherries are fortified at an earlier stage to suppress the development of the flor. Without the protection of the flor, Olorosos go under oxidative aging in their cask and therefore are darker and richer, especially with extended aging. the press 95 points, Robert Parker’s Wine Advocate “The NV Antique Oloroso is open and expressive in the nose, with a predominant note of hazelnuts and varnished wood, a sweet touch of spices, brandy filled chocolates and orange rind. The perfectly balanced palate shows intense, clean, pure flavors and great length. 5,000 bottles produced yearly. Drink 2013-2016” – Luis Gutierrez www.valkyrieselections.com | www.fernandodecastilla.com .

Copy Link

Recommended publications

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.
[Show full text]
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.
[Show full text]
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.
[Show full text]
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
[Show full text]
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.
[Show full text]
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.
[Show full text]
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.
[Show full text]
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.
[Show full text]
Sherry Is a Wine Produced in the Small Area of Land Along the Sea in Southwest Spain Known As Jerez
HERRY S Overview Sherry is a wine produced in the small area of land along the sea in southwest Spain known as Jerez. This region is part of the Andalusia province of Spain. It is the region of Spain known for flamenco, prized horses, bullfighting, white-washed villages and perhaps the world’s most mouthwatering array of shellfish. Sherry is most often cast as the libation of old ladies, an idea that strikes southern Spanish men—known for their machismo, love of bullfights and predilection for cigars—as quite amusing; Sherry is their daily drink. Sherry is Spain’s most complex and labor intensive wine and ranges from bone dry to extremely sweet. Dry Sherries, like white wines, should be consumed within a few days of being opened. The Sherry vineyards spread in a triangular fashion from the town of Jerez de la Frontera to the town of Puerto de Santa Maria of the Bay of Cadiz and Sanlucar de Barrameda on the Atlantic shore. Ninety-five percent of Sherry is made from the Palomino grape, which is disease resistant and vigorous. But in terms of aroma, flavor and character, Palomino is greatly lacking. The individuality of a Sherry comes from the albariza soil in which the grapes are grown and the solera in which the Sherry is made. Moscatel and Pedro Ximenez are two other minor grapes used for Sherry for imparting sweetness. Sherry Production Each style of Sherry has its own separate solera. The solera is a system for blending and aging Sherry. As with normal white wine production, White Palomino grapes are crushed and the juice is fermented in stainless steel or cement tanks.
[Show full text]
05 the Diversity of Sherry
history denominations viticulture wine-making ageing diversity enjoy The diversity of Sherry history denominations viticulture wine-making ageing diversity enjoy The diversity of Sherry wines drydry 1. Vinos Generosos dry 2. palepaleVinos Dulces Naturales sweet darkdark 3. Vinos Generosos de Licor blended sweetsweet history denominations viticulture wine-making ageing diversity enjoy Sherry styles according to the “Reglamento” Dry MANZANILLA (vinos generosos) drydry FINO AMONTILLADO OLOROSO PALO CORTADO palepale darkdark Sweet MOSCATEL (vinos dulces naturales) PEDRO XIMÉNEZ (DULCE DE PALOMINO) Blends sweetsweet PALE CREAM (vinos generosos (PALE DRY) de licor) MEDIUM CREAM history denominations viticulture wine-making ageing diversity enjoy Vinos generosos dry Fino Amontillado Oloroso Manzanilla Palo Cortado § Palomino grape variety § Total fermentation (sugar < 5 gr/l) § Development of Flor BIOLOGICAL AGEING………TRADITIONAL AGEING history denominations viticulture wine-making ageing diversity enjoy Fino § Aged only through biological ageing (evolution under ﬂor). § Pale, straw-yellow Colour. § Pungent nose, with hints of yeasts (fresh dough) and dry fruits (almonds). § Very dry, light, delicate taste. ü Alcohol content between 15 and 17% vol. ü Less than 1 gram of sugar per litre ü Total acidity (tartaric) <4 grams / litre ü Volatile acidity (acetic) <0.2 grams / litre ü Very low level of glycerine (<2 gram / litre) history denominations viticulture wine-making ageing diversity enjoy Manzanilla § A Denomination of Origin on its own, though sharing the same produCtion area, method of produCtion and Controls of the “Jerez-Xérès-Sherry”, and also ruled by the same “Consejo Regulador”. § The ageing phase of produCtion (only biologiCal) needs to take plaCe in the town of SanlúCar de Barrameda.
[Show full text]
The Sherry of Andalusia, Spain out of Town Blog
19/10/2016 The Sherry of Andalusia, Spain Out of Town Blog TRAVEL TIPS CULTURAL AND HERITAGE SITES FOOD TRIPS EUROPE SPAIN The Sherry of Andalusia, Spain By Richard Frisbie October 4, 2016 103 1 from Fino through Brandy – the tastes of sherry 121SHARES The Sherry of Andalusia I’m a gin drinker and a chef whose experience cooking with booze was basically limited to brandy and beer. I’ve never been fond of sherry, probably because I was only familiar with its cooking use and didn’t like the flavor it imparted to my food. Whenever a recipe called for sherry I’d substitute vermouth instead. It never occurred to me that people drank sherry. Olive groves with castle across the valley – classic Andalusia scenery Fortunately, I am surrounded by people who are tolerant of my occasional idiosyncrasies and try to help me overcome them. They cooked up a series of sherry tastings to assault my biased palate. And, to further convince me, they created a rollicking foodie adventure in one of my favorite cultures. That’s how I found myself in Andalusia, Spain, the heart of sherry production in the world, for a sherry immersion accompanied by all the things that go with it, food, flamenco and good friends included. Also Read: Sangrias in Sunny Sevilla Charcuterie plate I’d never been to southern Spain before. For years I’ve reveled in the food and wines of northern Spain. Galicia, the Basque region and Catalonia were my playground and where I honed my Spanish cooking skills. Suddenly I found myself in the southern region of Andalusia drinking foreign wines and eating Moorish influenced dishes I’d never tasted before.
[Show full text]
The Making of Sherry a Combination Of
The making of Sherry A combination of... nature tradition technology From grapes into Sherry: Blends Bottling A long decision-making process (Optional) Fortification BLENDS BOTTLING !! 15% vol. !! 17% vol. ALCOHOL CRIANZA Ageing !! Biological HARVEST FERMENT !! Oxidative Harvest Fermentation !! Grape variety !! Complete !! Fresh/over-ripe !! Partial The diversity of Sherry !! "# "# 1.! Vinos Generosos dry 2.!((Vinos ) ) *& *& Dulces Naturales !! sweet ) ) "+ "+ 3.! Vinos Generosos de Licor blends $%&&'$%&&' Production scheme for dry sherries Vinification Sobretabla Crianza (ageing) palomino ! Fino Manzanilla Complete fermentation flor !" Amontillado 17% !" fortification Palo Cortado / 15% !! O 17% Oloroso Production scheme for sweet sherries Vinification Crianza (ageing) moscatel Partial fermentation pedro ximénez (over ripe) Moscatel 15% ! Pedro Ximénez “Cabeceos” (blends) – vinos generosos de licor Fino Pale Cream Manzanilla MCR Amontillado Medium PX Palo Cortado Oloroso Cream Vinification. The Flor Wine-making. From grapes into wine 1.! pressing of the grapes 2.! classification of the musts base wine (mosto) 3.! alcoholic fermentation Dry 1. Different pressing systems Requisites of the systems used: !! Quick and hygienic process. !! Separation of different qualities. !! Use of light presure levels. Legal limitation of 70 litres per 100 kilos of grapes 2. Classification of the musts prensas (*) " nd 2 yema " 1st yema (*) distillation 3. Alcoholic fermentation C6H1206 ! 2CH3CH2OH+2CO2+Q Sugar (glucose + fructose) Alcohol (ethanol) Carbon dioxide Heat 3. Alcoholic fermentation !! Use of stainless steel. 22º-26ºC !! Temperature control. !! Piés de cuba – selection of specific local yeasts. !! Two different phases in the process: -! fast fermentation -! slow fermentation alcoholic strength / weeks 12º 10º 8º 6º 4º 2º 1 2 3 4 5 6 7 8 9 10 11 12 The base wine !! End of November - “deslío”.
[Show full text]