These local wines were already consumed in London at the time of Chaucer (1343-1400), The English called these nice wines "Sherry" or "Sack", deformations the Spanish word Jerez. This success still last, England being the first destination of the wines of this region.
Jerez-Sherry-Xérès has been an official appellation since 1933.
Today’s quality wines are produced in the triangle Jerez de la Frontera - Sanlúcar de Barrameda - El Puerto de Santa Maria. There, the soil is rich in limestone, so white that it looks like it is covered by snow. This soil retains water (which comes handy in such a dry climate); it is called “albarizas".
The Palomino grape represents 90% of the production. It is an easy grape to grow.
The region’s most famous wine is no doubt the Fino (called Manzanilla when it comes from the zone of Sanlúcar de Barrameda), but Amontillado, Oloroso and Palo Cortado are also very popular. All are made in criaderas and soleras, a specilfic system in which old wines are progressively mixed with the newer vintages; the old wine barrels being near the soil (solera) and the new wine barrel (criadera) on top. This smart system ensures a constant quality and a real complexity in the wine.
The "flor de velo" is another essential element in sherry production.
Il is an organic mold that develops naturally on the surface of the wine once it is in the barrel. To allow it to develop, the barrel must be filled up to 5/6 of its capacity; the flor will protect the wine from oxidation and it acquires nice nut flavours.
This flor is important for the Fino and the Amontillado (an older and darker Fino, the flor of which is extracted as time goes by).
The Oloroso wines are made without flor - hence the oxidation notes in them.
Each wine has its characteristics and complexities. Sherry is a whole world in itself!