Sherry: a Cult Drink from Andalusia

1.     Winemaking: The first stage of sherry production involves making wine from white grapes. The grapes are harvested, pressed and fermented to obtain the base wine.

2.     Fortification: The next step is to fortify the wine by adding alcohol. This stops the fermentation process and preserves the wine's aroma and flavour.

3.     Solera system: The solera system is a distinctive feature of sherry production. The wines are stored in barrels arranged in tiers. Older wines are drawn from the lower tiers and replaced in the higher tiers to ensure continuous blending.

4.     Ageing: The wines are now stored in the barrels and left to mature. Storage in oak barrels and the solera system contribute to sherry's characteristic aroma and flavour.

5.     Blending: Finally, the wines are blended to achieve the desired flavour and aroma. The various types of sherry, such as Fino, Manzanilla and Amontillado, are produced using different blending methods.

6.     Bottling: After blending, the sherry is bottled and ready for sale.

Overall, sherry production is a complex process requiring considerable time, skill and care to achieve the best possible result. The sherry that emerges from this process is a unique and delicious wine, known and appreciated worldwide.

A little fun fact - the grape variety used for sherry is Pedro Ximenez - which is actually just derived from the name of the German breeder Peter Siemens.