Winemaking
How sherry is made
Fortified after fermentation, then aged either under flor or in contact with air.
Overview
Palomino is fermented dry — the base wine is neutral and unremarkable. Everything that makes sherry interesting happens afterwards.
The first decision is fortification level. To about 15% allows flor to grow, giving Fino and Manzanilla. To 17% or above kills it, giving Oloroso.
Amontillado begins under flor and finishes oxidatively, which is exactly why it tastes like a bridge between the two.
All of it then passes through a solera, a fractional blending system that averages across many years.
Sweet sherry is made by blending in Pedro Ximénez or Moscatel; the base wines are dry.
Sources
Sources consulted
- Consejo Regulador de las Denominaciones de Origen Jerez-Xérès-Sherry — Consejo Regulador del Jerez
More in winemaking
Winemaking
Fermentation
Yeast converting sugar into alcohol and carbon dioxide — the step that makes wine wine.
Winemaking
How red wine is made
Fermenting grape juice in contact with the skins, which is where colour and tannin come from.
Winemaking
How white wine is made
Pressing the juice off the skins before fermentation, then fermenting the clear juice.