glossary (Sha - Smi)
Container for shaking. Really good shakers are made of two pieces in silver.
It comes from the Spansih wine growing area of Andalusia and is only allowed to grow in an exactly bordered area around the towns Jerez de la Frontera and Sanlúcar de Barrameda, according to the law. 90 % of the basic wine for the Sherry-production is made from the Palomino-vine, other types of vine are Pedro Ximénez (PX-Vine), Mantúo, Abbillo and CaNocaza.
The selected vines dry on straw-matts for a few hours. They are covered in a bit of chalk or plaster dust to reduce the degree of acid and to improve the purity of the product.
It is done with the help of hydraulic presses.
The first part of fermentation, the stormy fermentation, takes up to one week. Afterwards, the grape juice is filled up into 600 litres barrels made of American oak ("quercus alba"). There, the second fermentation takes place. This one is slower and takes about three month. While this time, the cork-tops of the barrels are open to let air getting in contact with the wine.
The fermented wine is now cleaned up. Last thing to do is the classification and further treatment: clear, light young wine with a fine bouquet and a bit of flowery yeast at the surface is further produced into Finos and Amontillados. Body-rich, heavy young wines with tiny bouquet and without Flor yeast ripen to Oloroso.
Wines, classified to be further treated, are now filled up in Sherry barrels, the so-called Criaderas, and they are also controlled in their alcohol content. If it is low, spirit of the region is added, Fino up to 16 Vol.- % and Oloroso up to 17 or 18 Vol.- %. Sherry can be squist out up to 22.5 Vol.- % the most.
The barrels are stored in well-air-conditioned storage halls up to three years, so that the Sherry ripens furthermore. Afterwards, the Sherry is filled into so-called Soleras. The following storage takes place according to the Solera-system. That means, that the barrels are stored on top of each other in a few layers to ripen. The oldest Sherry is stored on the bottom. Half of the barrels on the bottom is taken off the most and is filled upagain with Sherry of the second row/ line, which again are filled with Sherry of the third row and so on. This guarantees a continuing quality. Therefore, there is no vintage-description of Sherry. Consequence of a long storage, especially when the temperautre varies a lot, is the development of depot in the bottle. Usually it is enough to put the bottle in a vertical position at room temperature for one hour, so that mud-particals can dissolve or fall down to the ground of the bottle.
Following Sherries are differed according to their direction of taste:
Fino: It is the classical Sherry and the driest at the same time (extra dry). The best Finos are the ones of mild, rain-rich years. The colour is light golden and there is a clearly definable almond.aroma. Finos are served cool as aperitifs.
Amontillado: This descendant of the Fino is very popular because of its dry character. Its colour is amber-colour (amba). It is also served cool as an aperitif.
Manzanilla: It is a very dry Sherry with a slightly bitter-salty taste, which it gets from the sea-climate. It is light golden, and it is produced in the coastal town Sanlúcar de Barrameda.
Oloroso: This semi-sweet (medium) Sherry is very aromatic, golden yellow (oro) and has a heavy, big body. It is served slightly cool as aperitif. Oloroso is also base of the Cream-Sherry-production, wich develops througgh adding sweet PX-wines (from the Pedro Ximenéz vine).
Cream or Milk: This Sherry is an Oloroso-harvest with a full, strong body, dark colour (oscuro) and it is very sweet. It is served uncooled as a digestif.
Brown: It is a very dark, sweet Sherry, the so-called "Brown Sherry" (muy oscuro). It is similar to Cream Sherry, but is hardly exported anymore.
Known Sherry-products are:
Royal Permatin (Sandeman), Tio Pepe (Gonzales Byass), El Cid (Duff Gordon), Bristol Cream (Harvey's), Dos Cortados (Williams & Humbert), Rio Viejo (Pedro Domecq), Don Zoilo (Zoilo Ruiz-Mateaos), Palomino, Tio Mateo (Vergara).
A short and small drink.
Is another word for Orange.
Is another word for Orange.
Also Pure Malt or Unblended Malt. To be found on labels of Malt-Whisky, meaning that the Whisky has been filled into barrels after the distillation without being mixed with any other products neither in the barrel nor while it is filled up into bottles. This expression guarantees that the product contained is of only one vinetage and one distillation.
Is the French expression of marple syrup.
The noblest Slivovitz is distilled from Pocegaca-plums. This kind of plum is especially fleshy, thick, juice-rich and full in aroma. In Serbian the plum is called "Sljiva" and Yugoslavia is something like a "Mother Country" of the distilled plum water, the Slivovitz. Every distiller is allowed to call its plum-water Slivovitz, when certain prescriptions of spelling are fulfilled. For example, plum water produced in Germany can be sold under the name "Slibowitz", too. Plum-water is distilled in many areas of Europe. Farmers in Steir and Tyrol produce "Schligowitz", Tschech farmers produce "Slivowitz" or "Slikowitz", Hungarians call their product "Schirotiza" and Slovenians plum-water is called "Slivooka". In Switzerland "Pflumli-water" is distilled, in the Black Forrest it is "Zwetschge-water" and in Alsass it is called "Quetsch". The trees of the blue plums have to be at least 20 years old. The mash ferments three months in very big barrels and after a second distillation, the storage time in 2,000 litres oak-barrels starts. The distillate removes the colour substances from the wood and turns it into a rye-straw-golden colour. Good Slivovitz is at least eight years old. Hot Slivovitz contains 40 % of alcohol or more, 38 % are lawfully prescribed in Germany.
Vodka Smirnoff is produced according to a secret procedure from Moskau of the year 1818. The alcohol is filtrated in nine chambers of active charcoal, to reach a very clean and digestible quality. The old company Pierre Smirnoff was main-deliver of the Tsars Alexander III and Nicolaus II from 1886 to 1917. The Vodka won a lot of awards on international exhibitions, like in Philadelphia in 1876, in Paris in 1878 and 1889, in Barcelony in 1888, in Stockholm in 1897 and in Milan in 1906. Today, Smirnoff belongs to the American spirituous liquors Group Heublein in Hartford/ Connecticut. Besides in the US, Vodka Smirnoff is alo produced in France, England, Canada, Mexico, Spain, Italy, South-Africa and Asutralia. It is available in more than 90 countries in the world. Smirnoff is not only the biggest vodka-product, but also one of the biggest spirituous liquors product in the western world. Alcohol content: 40 %.
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