Sherrys with incredible price - October 2008

Time for something different? If yes, you have a good oportunity to try Sherry / Manzanilla, Amontillados and Olorosos at good prices!

Although winter might not be perfect for these wines, they deserve to be experienced at least once, and it helps that some have a really more accesible price now.

Be aware: they are fortified wines, and quite diferent than any white wine u are use to. Sherry /Manzanilla are extremely dry and sharp, light but strong and Amontillados and Olorosos have on top of that a high oxidative tone. But have a freshness and nuty tone that really can enhace your christmas table as a great aperitif.


Alegria Manzanilla PRICE NOW 79,90
PRICE BEFORE 155,80
DIFERENCE: 75,90

Lustau Almacenista Fino PRICE NOW 99,90
PRICE BEFORE 199,80
DIFERENCE: 99,90

Merecedor Oloroso PRICE NOW 79,90
PRICE BEFORE 159,80
DIFERENCE: 79,90

Lustau Almacenista Pasada Manzanilla PRICE NOW 149,90
PRICE BEFORE 299,80
DIFERENCE: 149,90

Williams & Humbert Collection Fino very dry PRICE NOW 79,90
PRICE BEFORE 159,80
DIFERENCE: 79,90

Fernando de Castilla Antique Fino PRICE NOW 169,90
PRICE BEFORE 244,30
DIFERENCE: 74,40

Argüeso Oloroso Dry PRICE NOW 99,90
PRICE BEFORE 199,80
DIFERENCE: 99,90

Argüeso Amontillado PRICE NOW 99,90
PRICE BEFORE 199,80
DIFERENCE: 99,90

The method used to make these fortified wines is not simple.

Only the must from the first pressing (”mosto de yema”), is used to produce sherry. Right after fermentation, the first classification is performed by tastingthe wine.

A single stroke on the tank indicates a wine with the finest flavour and aroma, suitable for fino or amontillado. These wines are fortified to about 15% alcohol to allow the growth of "Flor".

A single stroke with a dot indicates a heavier, more full-bodied wine. These wines are fortified to about 17.5% alcohol to prevent the growth of "Flor", increasing an oxidative flavour, and aged to produce oloroso.

The sherry is fortified with “mitad y mitad” (50/50) a distilled spirit and then stored in 600-litre casks of American oak, filled only five-sixths full, leaving "the space of two fists" empty at the top were the FLOR will develop on top of the wine.

Allright, but what on earth is the "Flor"????

The FLOR is a film of yeast that is formed on top of the wine, and it protects it from oxidation.

The yeasts gain the energy needed for their survival by oxidising wine, having a leading role in the complex characters seen in these wines.

Once dead, the deceased flor yeast cells fall into the wine, and release further complex flavours.

Sherry is then aged in the solera system where new wine is put into barrels at the beginning of a series of 3 to 9 barrels.

Periodically, a portion of the wine in a barrel is moved into the next barrel down. At the end of the series only a portion of the final barrel is bottled and sold.

Sherry is aged in the solera for a minimum of 3 years.

So you see, what you can taste this time, si something very very particular.

If you dare, it might worht the effort!

Salud!