Gonzalez Byass Matusalem or the Harveys Oloroso V.O.R.S.) are old, venerable wines. The best examples of sweet sherry wines (e.g. In this case Pedro Ximénez is only added as an enhancement (sometimes to balance out the rough edges of long ageing in wood). The best examples still rely on well-aged Oloroso or other dry types for most of their character. Learn more about sherry categories on the website of the Consejo Regulador.ĭon’t just ignore the category of sweetened sherries though. They are separate from the naturally sweet wines or Vinos Dulces Naturales. In Spanish this category of sherry wines is called Vinos Generosos de Licor or liqueur wines. Nowadays it’s still commonly found, but it is slowly becoming the symbol of an old generation of sherry drinkers that are not really looking for the dry, more authentic wines. Since the 1950’s this is the top selling sherry worldwide. Around 1860 they invented a kind of thick, sweet blend that originated in Bristol but conquered the world. The Cream sherry category is named after a hugely popular product called Bristol Cream from Bodegas Harveys. However it is slowly losing ground in favour of the drier styles. Sweet sherry used to be a hugely popular category, especially in certain export regions like the UK and Germany. Often it will be based on a lighter style of sherry like Amontillado.
Lesser quality Cream sherry will be sweetened (and coloured) by adding grape must and/or a vino de color, which contains Arrope, cooked down and caramelized grape must. They are usually produced by blending a dry wine like Oloroso with naturally sweet Pedro Ximénez or Moscatel wines. Cream sherry is the general name for different kinds of sweetened sherries.
0 kommentar(er)
