At the previous entry about sherry types, I treated the basics in order to get an approximation to this famous wine.
AS promises are made to keep, in this entry I intend to get deeper and speak about the sherry types not seen yet.
If you haven’t read yet the previous entry, I encorage you to do so before keep going reading.
Ready? Let’s get started…
Palo cortado.
Palo Cortado completes the group of fortified wines along with Manzanilla, Fino, Amontillado, and Oloroso, which have been discussed previously.
This group originates from extremely delicate musts of Palomino Fino grapes, fortified to around 15% alcohol.
After the initial aging phase known as sobretablas, the expert taster identifies specific characteristics in some barrels that have developed a layer of yeast known as velo de flor. These barrels are classified as potential Palo Cortado and are marked with a horizontal line that “cuts” through the vertical line initially drawn to indicate biological aging (under the yeast layer). And yes, this is where the name Palo Cortado comes from.
The wine is then fortified again by increasing the alcohol content to over 17%, which leads to the yeast layer dying off, shifting the aging process from biological to oxidative.
Therefore, we can say that Palo Cortado is a highly complex wine, combining the aromatic nuances of Amontillado with the body of Oloroso. Its color ranges from chestnut to mahogany.
This complexity makes it ideal as a “meditation wine,” a wine to savor slowly and explore its diverse aromatic and taste profiles.
Its versatility also makes it flexible when it comes to pairing, as it pairs excellently with certain nuts, aged cheeses, rich consommés, stews, or gelatinous meats (like oxtail or beef cheeks).
The ideal serving temperature is between 12 and 14 degrees Celsius (54-57°F).
Pale Cream.
This type of wine belongs to the group of fortified liqueur wines, alongside Medium and Cream (the latter already discussed earlier).
It is produced from biologically aged wines (Fino or Manzanilla) to which rectified concentrated must is added to impart a touch of sweetness and soften the dry, sharp sensation characteristic of this aging process.
Pale Cream retains its pale straw to light golden color. Its aromas share the sharp sensation of biologically aged wines, with hints of hazelnuts and bakery notes. On the palate, it is light and fresh, with a delicate sweet flavor that is pleasant and softens the bitter aftertaste typical of wines aged under flor yeast.
It pairs ideally with pâtés and fresh fruits, such as pear.
It should always be served very cold, between 7 and 9 degrees Celsius (45-48°F).
As a curiosity, it’s worth noting that when its sugar content is below 45 grams per liter, it is called “Pale Dry.”
Medium.
As we saw with the previous variety, Medium also belongs to the group of fortified liqueur wines.
It is the result of blending a fortified wine with either a naturally sweet wine or rectified concentrated must.
The wine typically used for blending is Amontillado or oxidatively aged wines with some degree of biological aging.
What defines this type of wine is its level of sweetness, ranging from 5 to 115 grams of reducing sugars per liter.
Similar to Pale Cream, when the sugar content does not exceed 45 grams per liter, it is called “Medium Dry.” However, if it surpasses this amount, it is referred to as “Medium Sweet.”
The color of Medium ranges from amber to dark chestnut, with rich aromas combining notes typical of Amontillado with sweet hints like pastry, quince jelly, or baked apple. On the palate, it starts off dry, then turns sweet, leaving a light and delicate sensation.
Experts in the field recommend pairing Medium with exotic cuisine, such as Thai or Indian dishes.
And finally…
Moscatel.
This type of wine, along with Pedro Ximénez (covered in the previous entry), belongs to the group of naturally sweet wines.
It is made from the grape variety of the same name, which may or may not undergo the asoleo process (previously explained in the Pedro Ximénez process), where the grapes are sun-dried to achieve intense raisining. After pressing, this results in musts with high sugar concentration and some coloration. Here, the fermentation process is halted by adding grape spirit.
The exclusive oxidative aging gives rise to a wine with a deep chestnut to mahogany color and a dense texture. On the nose, it presents the characteristic varietal notes of this grape, including floral aromas like jasmine, orange blossom, and honeysuckle, along with citrus notes like lime or grapefruit and other sweet nuances. On the palate, it offers a fresh sweetness with varietal and floral flavors and a light bitter, dry finish.
This wine is ideal to pair with moderately sweet pastries, fruit, and ice creams.
The optimal serving temperature is between 12 and 14 degrees Celsius (54-57°F).
And so, we’ve finally completed the lesson on Sherry wines, although this is far from the end… There is still a whole galaxy left to explore.
For now, my recommendation is to start tasting the different wines gradually, and once you have a solid foundation, venture into pairing them…
If you want to know more about Sherry wine and the city, don’t hesitate to reach out—I’d be delighted to share more with you.
Thank you.
