Talk:Sherry
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"fortified with spirits..." -- clarification needed. spirits currently takes the reader to Alcoholic beverage. Is this what is meant? -- Tarquin 17:21 Dec 21, 2002 (UTC)
Replaced spirits with neutral spirits, which is more correct. Dogface 02:50, 24 Apr 2004 (UTC)
- I always thought it was brandy - will check. Justinc 10:42, 21 August 2005 (UTC)
- changed to brandy - Oxford companion says that is the case (if in a roundabout way); must get the sherry book.
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[edit] merging
most of the info from the 4 variant pages has been transferred to the sherry page but these pages can be expanded on. if (or when) the sherry variant pages contain enough in formation to justify their own pages the variants section should be taken out of the main page. Brinkost 01:17, 2 Dec 2004 (UTC)
- I propose that we remove the information that duplicates the varietal pages, but leave the 'Varieties' section there with links to the varietal pages rather than remove the section from the main page completely. Hashashin 02:44, 2 September 2005 (UTC)
[edit] brandy de jerez
Brandy de Jerez redirects here, but there's no explanation of the term. Am I right in assuming that it's something different from Sherry? Anyhow, someone please add an explanation or remove the redirect if it's inappropriate.
- "Brandy de Jerez" is brandy from Jerez, not sherry. It would be more appropriate to redirect to the Brandy article unless a more specific one exists. Hashashin 04:29, 25 October 2005 (UTC)
[edit] Not right volume of teh casks.
The casks are not 600 liter but special made and contains 555 liter and are called "pipe". The tree sort are right.
- Can you provide a reference for this? Most of the material I can find either says the casks are 600 liters, or is is vague about the size, implying that it may change from one bodega to another. Hashashin 09:49, 15 January 2006 (UTC)
The wooden casks, or botas as they are called have varied widely in size, capacity and type depending on bodega conditions and storage space. These days the most preferred and most widely used type is one made of American oak of 600 litres capacity. gavinuk www.madaboutsherry.com Gavinuk 21:32, 5 December 2006 (UTC)
[edit] But essential information is missing
How do one drink it? Right now I consume it like 10 degrees C from large wine glass. But I don't really know it is right way?
Let's not forget that sherry is a white wine and the same rules apply when it comes to serving. A Fino and Manzanilla tastes much better if it has been chilled, but don't freeze them. Sherries with more body need only to be slightly chilled and the lovely dessert sherries are best served at chilled too. There is no need to warm any type of sherry. gavinuk www.madaboutsherry.com Gavinuk 21:37, 5 December 2006 (UTC)
[edit] Expansion required
Generally, this article gives a good basic grounding in Sherry wines. I would suggest that re-working is required as the article does not go into any detail as to the production methods, history of, and market importance of the wines. There are also some factual defects: there are more than three grape varieties used in its production (although three make up almost all of the blends in most sherries); sweet sherry is not a naturally occuring type, but is blended and manufactured so after production and amontillado (and fino-amontillado), and manzanilla (and manzanilla passada), are in fact varieties of finos produced under slightly different methods. In answer to how to drink fino, chilled, but not icy and traditionally served in a 'copita', a tulip shaped glass, just slightly smaller than the ISO wine tasting glass. --russ 21:17, 24 August 2006 (UTC)
After the sherry region was attacked by phylloxera in 1894, vineyards were re-planted with just three grape varieties, Palomino Fino, Moscatel and Pedro Ximenez, these are the only grapes permitted in the production of sherry, of which 95% of sherry is made with Palomino. gavinuk Gavinuk 21:19, 5 December 2006 (UTC)
