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General
Method pf wine making depends on ehat we want in end product:
- dry or sweet
Youthful?
Aged?
Timing of fortification:
During fermentation (port, muscat)
After fermentation (sherry) - in that case you start with a dry product and add sugar later
Sherry
South of Spain - warm mediterranean climate
Winds are impt:
Poniente - cooling and humid (grape growing - cools vineyard close to the coast; also impt for maturation as it helps reduce dryness and level of oxidation)
Levante - comes from the Levant (east) - hot and dry; it is a risk esp for inland vineyards
Soil:
Albariza (chalk) - traps water for dry season and forms a crust to prevent water from evaporating
Good water retention - growers dig pits to trap water during the rainy season
Grapes:
- Palomino most planted and used: low acid, low alcohol, boring (ok because it is the maturation that makes the flavour)
- pedro ximenez grows better outside the region (ok to bring to sherry) - thick skinned, dried for raisined character
- muscat of alexandria: floral, aromatic, dried
Maturation:
- minimum 2 yrs in 3 key towns
Sherry ageing
Part-filled 600l old butts (old so no oaky flavour)
See notes for ageing - 2 types:
Biological
Oxidative
Use one or the other depending on style of wine
High strength grape spirit (96%) is used for fortification
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