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Sharing a Sherry Treasured in Spain

by Geoffrey Gray
The New York Times
On a trip to a region called the Sherry Triangle, visiting three bodegas in search of the mysterious, elusive palo cortado.
Read this on The New York Times
Steven Wright
Steven Wright • 1 year ago

Sharing a Sherry Treasured in Spain - NYTimes.com

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Jerez is a Denominación de Origen in southwestern Spain, with a Mediterranean climate of wet, mild winters & dry, hot summers. Sherry (an Anglicized word for ‘Jerez’) is the most famous fortified wine from this region, made mostly from the Palomino grape. Pedro Ximénez (PX) accounts for about 10% of the Sherry made. After fermentation, a mix of high proof alcohol and old wine called ‘mitad y mitad’ is added. There are 2 major types of Sherry made: Fino & Oloroso.

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Spain - Jerez. This is Sherry Country in southwest Spain, centred around Jerez, the town that gave its name to this nectar. How did they come up with the idea of fortifying wines after fermentation is complete with brandy in the first place? I am just very glad that they did. Sahara dry to honey sweet, these wines are hugely underrated and the tours of the bodegas are fascinating.