sherry

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sherry [from Jérez], naturally dry fortified wine, pale amber to brown in tint. The term sherry originally referred to wines made from grapes grown in the region of Jérez de la Frontera, Andalusia, Spain; today it may refer to any of the fortified wines from S Spain and is also applied to similar wines produced in the United States, Latin America, and South Africa. After fermentation the wine is fortified with brandy. Matured in cask for several years, the wine when mature is classed as palma, very dry; raya, full and rich; or palo cortado, an intermediate variation. The big sherry houses blend the wines with reserves from the Soleras, collections of flavoring wines from very fine vintages, kept in dated casks and maintained for long periods by exact replenishment of the blending wine withdrawn from the oldest cask with wine from the next oldest. The varieties of sherry include amontillado and manzanilla, apéritif wines of the palma type; the fairly sweet, fruity oloroso and amoroso, blended from palo cortado; and the very sweet golden or brown sherries, raya blends. The dessert sherries are usually colored and sweetened by the addition of dark, syrupy wines. Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export. Sherry must be long matured in wood and bottle to acquire the mellowness demanded of brandied wines. It is a widely used flavoring in fine cookery.

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sherry Fortified wines (around 15% alcohol by volume) from the south‐west of Spain, around Jerez and Cadiz. Matured by the solera process rather than by discrete vintages; each year 30% of the wine in the oldest barrel is drawn off for bottling and replaced with wine from the next oldest; this in turn is replaced from the next barrel, and so on.

In order of increasing sweetness, sherries are: fino (very dry); manzanilla; amontillado; oloroso (may be medium‐dry or sweetened and more highly fortified); amoroso or cream. Dry sherry contains 1–2% sugar and 100 mL supplies 120 kcal (500 kJ); medium sherry, 3–4% sugar, supplies 125 kcal (530 kJ); sweet sherry, 7% sugar, supplies 140 kcal (590 kJ).

Sherry‐type wines are also produced in other countries, including South Africa, Cyprus, and Britain (made from imported grape juice) and may legally be described as sherry as long as the country of origin is clearly shown.

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sher·ry / ˈsherē/ • n. (pl. -ries) a fortified wine originally and mainly from southern Spain, often drunk as an aperitif.

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sherry still white wine of a type orig. made near Xerez (now Jerez), a town in Andalusia, Spain. XVI. alt. of sherris (XVI), apprehended as a pl. or derived from sherris sack (see SACK2), i.e. Sherries, repr. old pronunc. of Xerez.

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sherry Fortified wine with a characteristic raisiny flavour produced by a special method of vinification and expert blending. Drier apéritif sherries include fino, manzanilla, and amontillado; sweeter, dessert sherries include oloroso, amoroso, golden, and cream. True sherry comes from Jerez, s Spain.