The so-called dessert wines correspond to those wines that have a sweet taste appropriate to accompany various desserts. This type of wine is known in the Anglo-Saxon world as pudding wines, and in Australia they are called stickies (sticky) due to how sticky they can be. Some of the best known are Sauternes, Tokaji Aszú, wine from Malaga. Despi...
The so-called dessert wines correspond to those wines that have a sweet taste appropriate to accompany various desserts. This type of wine is known in the Anglo-Saxon world as pudding wines, and in Australia they are called stickies (sticky) due to how sticky they can be. Some of the best known are Sauternes, Tokaji Aszú, wine from Malaga. Despite their name, some of them are usually taken alone at the end of a meal.
Types of Fortified wines:
Fino: pale wine, straw-colored, dry, slightly bitter, light and fragrant on the palate, and with an acquired alcohol content of between 14 and 15 degrees.
Amontillado: dry, with a sharp hazelnut aroma, soft and full on the palate, amber or old gold color, with an acquired alcohol content between 16 and 21 degrees.
Oloroso: full-bodied wine, full and velvety, aromatic, energetic, dry or slightly doomed, similar in color to mahogany, with an acquired alcohol content normally between 16 and 18 degrees, although very old ones can reach 20 degrees .
Palo Cortado: which shares the characteristics of Amontillado in terms of aroma and Oloroso in terms of flavor and color, with an acquired alcohol content of 16 to 22 degrees.
Stripe: wine with similar characteristics to the Oloroso but with less palate and aroma.
Wheels: dry, light and pale wine, not aged.
Pedro Ximénez: natural sweet wine of Mahogany color for the vintage and black zahino for the oldest.
Whites: with or without aging.
Sherry (in English sherry and in French xérès) refers to a wide range of Spanish wines that are grown in the Andalusian cities of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, although the area of production of these wines also includes the municipalities of Chiclana de la Frontera, Chipiona, Puerto Real, Rota, Trebujena and Lebrija (the latter in the province of Seville). The geographical group formed by the production area and the sherry aging area is known as Marco de Jerez. This wine specialty is a key element in the history of the municipalities that make up the Framework and in the cultural identity of its inhabitants.
The "Marco de Jerez" is the Spanish wine-growing territory of the provinces of Cádiz and Seville, in the autonomous community of Andalusia, where sherry is produced and raised. It is made up of Jerez de la Frontera (which gives it its name), Sanlúcar de Barrameda, El Puerto de Santa María, Trebujena, Chiclana de la Frontera, Puerto Real, Rota, Chipiona and Lebrija (the only one located in the province of Seville). It is divided into two distinct areas, the "production area" and the "breeding area". The production area is made up of Jerez, Sanlúcar, El Puerto, Trebujena, Chiclana, Puerto Real, Rota, Chipiona and Lebrija, while the aging area is limited to Jerez, Sanlúcar and El Puerto. Likewise, the production area is divided into "Jerez Superior" (which historically has produced higher quality grapes) and "Jerez Zona".
The wine produced is the sherry of all its specialties: the Fino, the Manzanilla, the Amontillado, the Oloroso, the Palo Cortado, the Pedrojiménez, the Muscat, the Pale Cream, the Medium and the Cream. The area also produces Sherry Vinegar and Jerez Brandy.
Montilla-Moriles is the Spanish wine designation of origin that legally protects the aging and marketing of wines produced in the Andalusian municipalities of Aguilar de la Frontera, Montilla, Moriles, Doña Mencía, Montalbán de Córdoba, Monturque, Nueva Carteya and Puente Genil, as well as in part of Baena, Cabra, Castro del Río, Espejo, Fernán-Núñez, La Rambla, Lucena, Montemayor and Santaella; all of them located in the province of Córdoba.
The typical wines of this area are made with different varieties of white grapes. They are aged under a flower veil by the Criaderas and Soleras system. We can find, according to its maturity, young, fine, amontillado and fragrant wine. These wines darken their tones, becoming fortified wines, until reaching a maximum alcohol content of about 20º.
In addition, the sweet wine called Pedro Ximénez, made with this variety of grape, comes from the Montilla-Moriles frame. Its consumption is becoming increasingly popular, largely due to its unique characteristics. It is consumed as an accompaniment to desserts or as part of sweet recipes, in addition to being tasted in any other circumstances.
Oremus Late Harvest is made from a coupage of different varieties. The wine rests another half year in the small wooden barrels of the underground cellars, and then it is refined for another year in the bottle. Prepared by Vega-Sicilia
Tio Pepe Cuatro Palmas is a complex, intense and sharp generous wine. Time and the winery have turned this Amontillado Viejisimo into a handkerchief wine, a perfume from Jerez. The selection of a single boot, the No. 1 that ages at La Constancia Solera Museum to reach its cup today. Recently recognized in the International Wine Challenge awards the...
Torre del Veguer Dulce Vendimia Tardia is a sweet wine obtained from a must with a magnificent aroma of honey and orange that maintains freshness thanks to its adequate acidity.Torre del Veguer Marta is a sparkling wine with aging made using the traditional method from the Muscat grape variety of Frontignan.