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Jerez
Jerez, in the province of Andalusia in southwest Spain, is the home of Sherry — the three words Jerez, Xérès and Sherry on every bottle reflect the Spanish region, the original Phoenician name and the English one.
Sherry is one of the five great wine classics alongside Port, Madeira, Champagne and Tokaji, and is arguably the most misunderstood and underappreciated of them; far from being a little old lady's drink, it is the daily drink of southern Spanish men.
As a fortified wine its alcoholic strength is raised to between 15 and 22 percent (a standard table wine is 12 to 15), and Sherries are additionally given slow, careful and systematic exposure to oxygen, the degree varying by style.
Key grapes
- Palomino
- climate
- hot Andalusian coastal; Atlantic and Bay of Cádiz influence
- soil
- blinding chalky-white (albariza) coastal soils
- classification system
- DO; best sites designated Jerez Superior
- signature
- fortified to 15-22% and deliberately oxidised; the solera process of fractional blending yields many radically different styles from one neutral grape
- wine type
- fortified
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