Sherry wine is a fortified wine made from white grapes that originated in the Cadiz area of southern Spain when the Phoenicians introduced the first vines to Jerez in Andalusia, Spain in 1100 BC. The Romans continued making wine when they took control of the area around 218 BC and this was continued by the Moors when they took over in 711 AD and introduced distillation, an important step in the development of fortified wine. By the 12th century the Moors were exporting sherry wines to England, where the wines were known as Sherish, the Moorish name for the city of Jerez. When Sir Francis Drake brought 2,900 barrels of sherry to England, it became very fashionable, especially in Queen Elizabeth’s court. This popularity in Britain continued for hundreds of years but finally waned at the end of the 20th century. Currently, sherry is experiencing a comeback possibly because of its versatility such as its use in cocktails. Photo Credit: Wikipedia
My paternal grandmother, Helen S. Wright, included two recipes for sherry wine in her book published in 1909, Old Time Recipes for Home Made Wines. The first is for a generic sherry wine while the second seems to be directed at the British market, specifically that in London, perhaps as a nod to the popularity of the drink in the historical past. Here is the recipe for London sherry wine in the words of my grandmother:
Twelve pounds chopped raisins, three gallons soft water, one pound sugar, one-half ounce white tartar, two quarts cider. Let them stand together in a close vessel one month; stir frequently. Then add one quart of spirits, one-quart pound wild cherries bruised, Let them stand one month longer and fine with isinglass.
Karen