Sherry wine, usually just called sherry, is a fortified wine made from white grapes and originally from Jerez in southern Spain. Its history goes back to ancient times when the Phoencians brought the first vines to the Jurez region in 1100 BC. In more modern times, only fortified wines produced in the “Sherry Triangle’ can be labeled as sherry according to Spanish law. This area is in the province of Cadiz and is formed by three towns: Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María.
The climate and chalky soil (known as ‘albariza’) in the ‘Sherry Triangle has resulted in the successful cultivation of the three primary grape varieties used to create the different kinds of sherry: Palomino, Pedro Ximenez, and Moscatel. The high acidity and neutral quality of Palomino make it a desirable base for 90% of sherries including dry ones while Pedro Ximenez and Moscatel are used for sweet sherries.
After fermentation, the wine is fortified with grape spirit so that the alcohol content is 15% to 18% depending on the type of sherry being made. The addition of alcohol influences the growth of ‘flo’, a white layer of indigenous yeast which in turn affects oxidation as well as adding unique flavors. One of the key factors in making sherry, however, is created by the use of the Solera System in the ageing process. This process is a form of fractional blending that involves adding young wine periodically to casks of older wine. Photo Credit: Wikipedia
In spite of the numerous nuances involved in making good sherry, my paternal grandmother, Helen S. Wright, presents two recipes for making a home-made version. Here is her recipe she calls “Sherry Wine”.
To five gallons prepared cider add one quart spirits, three-quarters of a pound of raisins, three quarts good sherry, and a few drops oil bitter almonds (dissolved in alcohol). Let it stand ten days, and draw it off carefully. Fine it down, and again rack it into another cask.
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