I have watched a lot of videos on this topic and this is the quickest and clearest of all, appreciate the compartmentalization into different categories! Thank you!
Truly appreciate your very detailed explanations. Really enjoyed the videos! (If you can do a video on South African wines, especially ones from the Cape)
@@NoSediment I was just joking, so it is a mix of old wine and new wine with specific yeast and grapes. I was surprised by how sweet it was. Though I am experimenting with water kefir - slowly increasing the sugar level but I don't want to taste the sugar.
Thank You Eric, I hope You try some soon, they are truly affordable and great wines. Also very unique and not quite similar to any other wine styles! 🙌🍾🥂
@@NoSediment am cold here in Melbourne town - am tryin' to educate owners of 2 local liquor store about Sherry - have linked them your fab presentation - thanks
your videos area always the most informative and real, and for different reasons each time...excellence... ( my summary ...maybe i will have to move to andalucia
I've been to Jerez before to visit specifically tio pepe bodegas to learn about their grapes and the process of ageing. i've tried their dry and sweet sherry with tapas😊Thank God i found your channel😊very impormative😊 i will surely watch every video. Thank you for the reviews
Thank You very much! ☺️🤗 I am sure though, that visiting winemaking region gives You way more information than any of the videos here. I loved it there!
Hey! Thanks so much for the great work! Out of interest, what graphic software did you use to create that very cool little graphic chart at 01:31 ? It's so clever!
Sorry that I answer so late, I had to ask it to my husband, who does all the editing work. He says - it is just a template he downloaded and stitched together. 🍾
@@NoSediment I haven't tried them. Normally I buy for small sellers here. You bring them empty bottles to fill them up. For example, a litre of amontillado is 4€
It really depends. Some who are quite involved in wine still don’t like Jerez because it has a unique flavour, especially the dry style ones. For me, this is one of the true treasures, Epic wines sold for a very affordable prices
My dad gave me some Matusalem aged 30 years Oloroso that he has had for approximately 15 years. I think this is a Sherry and would they still be okay to drink?
Sounds wow! Sherry aged for 30 years is usually categorised VORS (very old and rare sherry). At the top of my mind, I don’t think there should be anything bad with it, giving it has been stored correctly (elevated alcohol and exposure to O2 acting as a barrier already). However, I have never kept any bottle of dry sherry that long in my cellar, so I would not know for sure. 🤷♂️
Hi! 🙌 There isn’t a rule, it depends on the restaurant. For me, 60ml is a bit too little. 75ml ensures that half bottles can be split equally. 100ml is what I see commonly. 🤷♀️
Hi! 🙌 There isn’t a rule, it depends on the restaurant. For me, 60ml is a bit too little. 75ml ensures that half bottles can be split equally. 100ml is what I see commonly. 🤷♀️
In all honesty I haven’t checked specifically, but I do think that it might be wide range of variety of indigenous grape varieties, and most certainly Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Cão’ 😉
Incredible breakdown. I only recently got into wine after trying Taylor Port for the first time. Before that i thought i hated wine, but port blew my mind Before this, the only knowledge of Sherry i had was a character from a movie who drank cooking sherry, so i never thought of it as a 'real' wine compared to the more common wines, i know that sounds stupid now 😭 What are your thoughts on Taylor Sherry, have you tried that brand? I know its not very high quality compared to the ones in the video, but i live in rural south of the US and its just about all we have lmao But im excited to look into Sherry with a more informed mind, hell yea, great vid again
I have actually been very fortunate to visit Taylor’s winery in the Portugal. They make some of the top ports for sure! Sherry is slightly different style, but still very exciting in my view! 🍷
I have never tasted Old Brown Sherry (is it made in South Africa?) therefore I could not say for sure. But PX might be it, or some of the cream Jerez styles? 🤷♀️🙌🥂 Cheers!
Wow, this journey I've embarked upon continues to show me unexpected turns. 1st I thought I had a hankering for Brandy this season, so I bought a small bottle (I never drink, so very uneducated on all of this). Turns out Brandy is not what I was craving. So, maybe it was Sherry? Upon watching your content here from a Google search about Sherry, I am realizing to satisfy this craving may be more complicate than I had expected... BUT now I'm interested in refining my palate and exploring the realm of Sherries & Wine. I do not enjoy Beer, Cider or hard liquor (thus the distaste for that Brandy). I learned over the years that I do enjoy red wines, but not white. So maybe it is the dark sweet Sherry I should try? So a Pedro Ximenez may be what I am looking for? What are most common names I should ask attendant for at the store?
@@NoSediment Thank you. ALVEAR - PEDRO XIMENEZ SOLERA 1927 is the only one I found here so far. "The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal." May give it a try. I found 1 Lustau here, but it's Solera
In my understanding, amontillado is a fino that its flor died and starts an oxidative aging. Palo cortado is a fino that the winemaker thinks it has characteristics suited for an oxidative wine so he fortifies the wine again, increasing the alcohol over 16% killing the flor and starting the oxidative aging. Resuming: amontillado is born, palo cortado is made, but every winemaker has its own way to convert it to palo cortado. The barrels where fino is aging have a vertical line (palo/stick) to identify, when making it a palo cortado, they cross (cortar/cortado) this vertical line to mark it.
Hi Marc, I really like Your look on this topic: Amontillado born and Palo Cortado made. However, I know several producers that fortify their Amontillados in order to lose the flor. And when it comes to Palo Cortado - isn’t it sometimes in the style of Amontillado (with ageing on the flor) and sometimes in the style of Oloroso (never seen flor)? This is why it makes it so confusing for me, especially in the blind tasting. ✨🥂 Cheers, thank You for your comment!
@@NoSediment It can be very difficult to distinguish between amontillado, palo cortado, and oloroso, especially as they get older. In fact, the more years these wines have spent in oxidative aging, the more they tend to resemble each other.
Agree, agree and agree! 🙏🏻🙏🏻🙏🏻 the only thing that in blind tasting could bring me to conclusions of Oloroso is sugar. It always seems a bit sweeter (still dry though) because it has never seen flor and flor tends to consume all the glycerol and all the sugar. But yes, if it is older style, it can be very, very difficult to distinguish between these three styles. Especially so that Palo Cortado can be made both in Amontillado and in Oloroso style. 🤷♀️
Palo Cortado is my favorite then Oroloso, then Fino. Palo Cortado is for people who want biological aging without so much saltiness and the body for Oroloao.
Interesting, Palo Cortado has always been an odd thing for me (hard to define). I know that some producers make it as Oloroso, without ageing under the flor. 🤷♀️ But I am interested what are Your thoughts on Amontillado? Do You also enjoy it?
@@NoSediment I don’t think have had an Amontillado. I’ll try one and get back to you. I’ve been gravitating towards fino more now. Pale cream sherry is sweetened with RCGM not PX grapes.
The general climate change of recent decades means that in the city of Jerez, inland from the sea, where most of the cellars are based, the veil of "flor", which makes Fino that very special wine it is, is practically impossible to keep intact and vital throughout the year, mainly in summer (and the absence of protection obviously causes the oxidation of the wine in the barrel). The coastal area of Puerto de Santa Maria and obviously Sanlucar de Barrameda are "saved", which is a place even more exposed to Atlantic influences, and where the local Manzanilla (in fact a DOC apart from Jerez / Sherry) benefits from a integrity of the "flor" for 12 months a year. So, to make it short: Manzanilla forever !
I have watched a lot of videos on this topic and this is the quickest and clearest of all, appreciate the compartmentalization into different categories! Thank you!
Wow, thank You for Your comment. This made my day! 🎉🙏🏻 cheers! 🥂🍾
What an amazing video
This is a perfect introduction to sherry wines. I learned a lot. Thank you.
This is the best compliment I could have asked. Thank You! 🙏🏻🥂🍾
Excellent. Thank you.
Cheers! 🥂
This is the best explanation I've founds.thanks
Thank You! 🙏🏻 Absolute pleasure to read that! 🍷
Great video! I'm glad you use the word Jerez even though it's an English language video. Subscribed.
Thank You! To be honest, usually I use both names, but I will keep in mind to stick more with “Jerez” ✨ Cheers!
Truly appreciate your very detailed explanations. Really enjoyed the videos!
(If you can do a video on South African wines, especially ones from the Cape)
Perfect! Exactly what I was looking for. Thanks for the education
Thank You, Your comment was so great to read! 🙏🏻 🥂
Amazing video, thank you!
Thanks! 🙏🏻
So is it brandy mixed with Spanish mineral water?
Yeah, don’t think it is! 😵💫
@@NoSediment I was just joking, so it is a mix of old wine and new wine with specific yeast and grapes.
I was surprised by how sweet it was.
Though I am experimenting with water kefir - slowly increasing the sugar level but I don't want to taste the sugar.
Thank you I can’t wait to try this!! Have you tried chicken with Marsala wine?
No, I don’t think so. 🥲
Thanks for another very informative wine video! I've never had sherry, so I don't know much about it. I think this video helped!
Thank You Eric, I hope You try some soon, they are truly affordable and great wines. Also very unique and not quite similar to any other wine styles! 🙌🍾🥂
@@NoSediment Hopefully I get to try sometime soon! It's difficult to find here in Sicily. The stores have mostly Sicilian products
Perfect video!
Thank You! 🙌🙌🙌🙌 Happy!
fabulous presentation 😃
🥰🥰 thank You. 🙏🏻
@@NoSediment am cold here in Melbourne town - am tryin' to educate owners of 2 local liquor store about Sherry - have linked them your fab presentation - thanks
your videos area always the most informative and real, and for different reasons each time...excellence... ( my summary ...maybe i will have to move to andalucia
Hi, I would like a nice christmassy sherry this year, do you have any recommendations?
Are You looking for something sweet or dry? Do You plan to pair it with something or is it just to enjoy alone?
@@NoSediment hmm. Something sweet and on its own?
I've been to Jerez before to visit specifically tio pepe bodegas to learn about their grapes and the process of ageing. i've tried their dry and sweet sherry with tapas😊Thank God i found your channel😊very impormative😊 i will surely watch every video. Thank you for the reviews
Thank You very much! ☺️🤗 I am sure though, that visiting winemaking region gives You way more information than any of the videos here. I loved it there!
Hey! Thanks so much for the great work! Out of interest, what graphic software did you use to create that very cool little graphic chart at 01:31 ? It's so clever!
Sorry that I answer so late, I had to ask it to my husband, who does all the editing work. He says - it is just a template he downloaded and stitched together. 🍾
@@NoSediment Ha! I need a husband like that too! 🤣
Either way, you're doing a great job. Thanks to you and your husband for the hard work!
Thank you very much for the kind words 🥂
Informative video, thanks 🙏
Excellent. Thank you. Also, now I know what Fortunado died for in Edgar Allen Poe's story! :-). Amantillado!!!
Thank You! 🙏🏻🙏🏻🙏🏻 🍾
Watching this from Jerez, living near Lustau
I love Lustau wines! 💥 especially some of their VOS and VORS that are sold for an amazing price. 🥂
@@NoSediment I haven't tried them. Normally I buy for small sellers here. You bring them empty bottles to fill them up. For example, a litre of amontillado is 4€
My father loves cream sherry. It's pretty sweet for me, but I do like port wines, so I should try a few types to see if there is one I like.
It really depends. Some who are quite involved in wine still don’t like Jerez because it has a unique flavour, especially the dry style ones. For me, this is one of the true treasures, Epic wines sold for a very affordable prices
My dad gave me some Matusalem aged 30 years Oloroso that he has had for approximately 15 years. I think this is a Sherry and would they still be okay to drink?
Sounds wow! Sherry aged for 30 years is usually categorised VORS (very old and rare sherry). At the top of my mind, I don’t think there should be anything bad with it, giving it has been stored correctly (elevated alcohol and exposure to O2 acting as a barrier already). However, I have never kept any bottle of dry sherry that long in my cellar, so I would not know for sure. 🤷♂️
Hi what is actual serving mesurment for desert wines 60 ml or 90 ml?
Hi! 🙌 There isn’t a rule, it depends on the restaurant. For me, 60ml is a bit too little. 75ml ensures that half bottles can be split equally. 100ml is what I see commonly. 🤷♀️
Hi! 🙌 There isn’t a rule, it depends on the restaurant. For me, 60ml is a bit too little. 75ml ensures that half bottles can be split equally. 100ml is what I see commonly. 🤷♀️
What type of grapes do Croft use?
In all honesty I haven’t checked specifically, but I do think that it might be wide range of variety of indigenous grape varieties, and most certainly Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Cão’ 😉
Very clear.. Thank you
Thank You! ✨🥂
what type sherry or port is the least sweet?
I would say Manzanilla, Fino and Amontillado. 🥂
Incredible breakdown. I only recently got into wine after trying Taylor Port for the first time. Before that i thought i hated wine, but port blew my mind
Before this, the only knowledge of Sherry i had was a character from a movie who drank cooking sherry, so i never thought of it as a 'real' wine compared to the more common wines, i know that sounds stupid now 😭
What are your thoughts on Taylor Sherry, have you tried that brand? I know its not very high quality compared to the ones in the video, but i live in rural south of the US and its just about all we have lmao
But im excited to look into Sherry with a more informed mind, hell yea, great vid again
I have actually been very fortunate to visit Taylor’s winery in the Portugal. They make some of the top ports for sure! Sherry is slightly different style, but still very exciting in my view! 🍷
So if you like Old Brown Sherry - which Sherry wine has a similar taste or sweetness? Pedro Ximenez?
I have never tasted Old Brown Sherry (is it made in South Africa?) therefore I could not say for sure. But PX might be it, or some of the cream Jerez styles? 🤷♀️🙌🥂 Cheers!
Im looking for PX sherry wine
Perfect for Christmas pudding, if You eat one! 🥂✨
Wow, this journey I've embarked upon continues to show me unexpected turns. 1st I thought I had a hankering for Brandy this season, so I bought a small bottle (I never drink, so very uneducated on all of this). Turns out Brandy is not what I was craving. So, maybe it was Sherry? Upon watching your content here from a Google search about Sherry, I am realizing to satisfy this craving may be more complicate than I had expected... BUT now I'm interested in refining my palate and exploring the realm of Sherries & Wine. I do not enjoy Beer, Cider or hard liquor (thus the distaste for that Brandy). I learned over the years that I do enjoy red wines, but not white. So maybe it is the dark sweet Sherry I should try? So a Pedro Ximenez may be what I am looking for? What are most common names I should ask attendant for at the store?
I think Lustau should be relatively available in many markets, and they do make great PX. I hope You find one. ☺️
@@NoSediment Thank you. ALVEAR - PEDRO XIMENEZ SOLERA 1927 is the only one I found here so far.
"The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal."
May give it a try. I found 1 Lustau here, but it's Solera
@@NoSediment Which type of Sherry would be the most Christmas Seasonal? I think you said PX
Admiral Zephyr like this.
Sherry is complex :) thank you!
It really is, I was struggling to make a short video. 🙈
In my understanding, amontillado is a fino that its flor died and starts an oxidative aging. Palo cortado is a fino that the winemaker thinks it has characteristics suited for an oxidative wine so he fortifies the wine again, increasing the alcohol over 16% killing the flor and starting the oxidative aging. Resuming: amontillado is born, palo cortado is made, but every winemaker has its own way to convert it to palo cortado. The barrels where fino is aging have a vertical line (palo/stick) to identify, when making it a palo cortado, they cross (cortar/cortado) this vertical line to mark it.
Hi Marc,
I really like Your look on this topic: Amontillado born and Palo Cortado made. However, I know several producers that fortify their Amontillados in order to lose the flor. And when it comes to Palo Cortado - isn’t it sometimes in the style of Amontillado (with ageing on the flor) and sometimes in the style of Oloroso (never seen flor)? This is why it makes it so confusing for me, especially in the blind tasting. ✨🥂 Cheers, thank You for your comment!
@@NoSediment
It can be very difficult to distinguish between amontillado, palo cortado, and oloroso, especially as they get older. In fact, the more years these wines have spent in oxidative aging, the more they tend to resemble each other.
Agree, agree and agree! 🙏🏻🙏🏻🙏🏻 the only thing that in blind tasting could bring me to conclusions of Oloroso is sugar. It always seems a bit sweeter (still dry though) because it has never seen flor and flor tends to consume all the glycerol and all the sugar. But yes, if it is older style, it can be very, very difficult to distinguish between these three styles. Especially so that Palo Cortado can be made both in Amontillado and in Oloroso style. 🤷♀️
Thank you! :)
Cheers! 🙌
Palo Cortado is my favorite then Oroloso, then Fino. Palo Cortado is for people who want biological aging without so much saltiness and the body for Oroloao.
Interesting, Palo Cortado has always been an odd thing for me (hard to define). I know that some producers make it as Oloroso, without ageing under the flor. 🤷♀️ But I am interested what are Your thoughts on Amontillado? Do You also enjoy it?
@@NoSediment I don’t think have had an Amontillado. I’ll try one and get back to you. I’ve been gravitating towards fino more now. Pale cream sherry is sweetened with RCGM not PX grapes.
Great video, but please tell England to stop serving it room temperature.
Hahaha, good one! Yes, I also like it (love it) cold! 😅
Sherry makes me think of wine made with cherries 🍒 🍷 but sounds like it’s much more than that
Oh yes! Indeed it is. Made from grapes and comes in a various styles! 🥂
nice
Thank You’ 💥
❤❤❤❤ ilove to drenks
The general climate change of recent decades means that in the city of Jerez, inland from the sea, where most of the cellars are based, the veil of "flor", which makes Fino that very special wine it is, is practically impossible to keep intact and vital throughout the year, mainly in summer (and the absence of protection obviously causes the oxidation of the wine in the barrel). The coastal area of Puerto de Santa Maria and obviously Sanlucar de Barrameda are "saved", which is a place even more exposed to Atlantic influences, and where the local Manzanilla (in fact a DOC apart from Jerez / Sherry) benefits from a integrity of the "flor" for 12 months a year. So, to make it short: Manzanilla forever !
❤
You know more about Sherry than does Dr Frasier Crane
I did not know I have to compete with him.. 😅
Great video but excessive gesticulation was distracting.
Latest videos I have learned to control it. However, it is the way I speak and there is nothing much I can do about it. 🤌
Once I noticed her hair sticking up that's all I could think about sry.
What are going to do? 🤷♀️ Sometimes my hair is sticking up! 🥲
hues alcohol mey plihs
The hands give me a headache. Speak more natural
Thank You for Your comment, nobody is forcing You to watch.
Can't watch
She needs to learn to keep her hands, STILL.
No movement!
Distraction is all she does.
Ugh=
The greatest thing about it is that no one is forcing You to watch. 😉
you do a great job! pay no attention to these losers.
What's with the hand movements, she's not Italian even
What’s up with the unnecessary and irrelevant criticism
@@MowJoLawncriticism? Grow up!