In recent years sherry has done much to shed its image as the drink of elderly folks in plaid vests, says Ellen Bhang of The Boston Globe. Bartenders and sommeliers have grown keen on dry sherry, and many have noted the influence of the sherry guide Sherry, Manzanilla & Montilla: A Guide to the Traditional Wines of Andalucia by Peter Liem and Jesus Barquin.
The book covers the history and production of the Spanish fortified wine, outlining its evolution from the glory days during the 19th century until the 1970s, when corporatization brought mom-and-pop producers to their knees.
The key to understanding different flavor profiles of sherry is a special yeast known as flor, which “forms atop newly fermented wine in the humid, temperate climate of Southwestern Spain.” The palomino grape produces four kinds of sherry: Fino, manzanilla, amontillado, and oloroso. Find some examples of nouveau sherry producers to check out in the article.
[via The Boston Globe]