Sherry is wine at the end of the day, and it's actually extremely versatile not only with cocktails, but with food pairings as well. Tseng's own introduction to sherry came in the form of mixed drinks.
After that, Tseng branched out to drink amontillado sherry, and then discovered her true sherry passion, fino. Tseng found that while sherry works with many types of food, it's particularly at home with Asian cuisines. It's kind of amazing how each part of the sherry will sort of highlight a flavor of the food. Therefore, while vermouth is enjoying its resurgence right now, it's always been a staple for civilizations across the globe. Where there were grapes, and where there was wine, there was also vermouth.
It's one way winemakers have always found something to do with wine which wasn't working for them in one way or another," says Jeffery Dillion of New York's Bathtub Gin.
Generally, vermouth is most integrated into the modern drinking cultures of countries such as Italy and Spain. Drink like a local by finding a courtyard and enjoying a spritz or an aperitivo or two before dinner. At the simplest level, most people consider vermouth to be split into two halves. There's red vermouth, also known as sweet or Italian vermouth, and white vermouth, also known as dry or French vermouth. A typical range of ABV is between 16 and 18 percent, although that's not specified per regulation.
Yet, there's no hard and fast rules there. Further, how dry or sweet a vermouth ends up is in relation to the other flavors a producer is trying to highlight.
It's more, what kind of flavors are we doing, and how much sugar do we have to add to support that and make it palatable. Meanwhile, vermouth is increasingly coming from places beyond the classic producing countries of France and Italy. The U. I'm from Portland, Oregon and I think there are three different local vermouths which are behind the bar there.
While Tseng touts sherry as her "point of passion and pride," she also has an affinity for vermouth, and sees new Spanish vermouths in particular as an area to watch as well. Vermouth is taking off right now partly because consumers have access to a massive range of high quality bottles that were never before sold stateside.
More traditional vermouths, which had previously been unavailable in the U. Sherry comes with its own subset of over half a dozen different styles. The best place to start is its actual geographic home. Solera aging gradually moves portions of the starting sherry into successive barrels, so that the average age in each cask is older than the last, while the barrels are never totally emptied.
Also known as fractional blending, this gradually increases age, while also maintaining liquid from all prior batches ever made in the same set of barrels. Overall, the most prominent categories of sherry include fino, Manzanilla, amontillado, oloroso, Pedro Ximenez, moscatel, and blended cream sherries, with still many other sub-categorizations as well.
Regulations for different sherries center on aging minimums, alcohol content levels, whether or not flor yeast , is used in the aging process, or whether the sherry is exposed to oxygen. The younger ones that aren't considered too old are at least around seven years.
In terms of alcohol content, specifics vary by sherry type, with an overall range of 15 to 22 percent ABV. That either makes sherry a strong drink for wine drinkers, or an enjoyable light ABV, session-style drink for spirits drinkers. Then you have one foot in the cocktail world and people are like 'oh cool that's not a lot of alcohol at all!
If the spirits are added before the fermentation process is complete, the fortified wine acquires a sweeter taste. Conversely, the wine tends to be more dry if the spirits are added later. Both sweet and dry varieties are often served as aperitifs or digestifs before or after meals to help stimulate appetite and digestion. Fortified wine is produced by adding distilled spirits to wine during or after fermentation.
Many types of fortified wine are available, each varying based on their unique flavor and production method. Fortified wine is high in antioxidants , which are powerful compounds that help neutralize free radicals to protect against cell damage and chronic disease 3. In particular, wine contains antioxidants like catechin, epicatechin, and proanthocyanidins 4.
Red wine is also rich in resveratrol, an antioxidant thought to aid conditions like heart disease, stroke, high blood pressure, diabetes, and certain types of cancer 5 , 6 , 7. Some research suggests that moderate wine intake may benefit heart health 10 , HDL cholesterol helps clear fatty plaque build-up from your arteries, which may reduce heart disease risk For example, one large study showed that long-term, moderate wine intake was associated with a lower risk of type 2 diabetes in women with excess weight Other research suggests that drinking wine may improve mental and brain health by lowering your risk of depression and dementia 17 , 18 , 19 , Moderate wine intake has also been tied to a reduced risk of several types of cancer, including colon, ovarian, and prostate cancers 21 , 22 , Fortified wines contain antioxidants, including resveratrol, catechin, and epicatechin.
In moderation, drinking fortified wine may be associated with improved heart health and a lower risk of several chronic conditions.
Ounce for ounce, dessert wines like sherry can pack nearly double the calories of red wine 24 , Though fortified wine is typically drunk in smaller servings than regular wine, going overboard can cause calories to stack up quickly, increasing your risk of weight gain. The serving size can vary based on the wine type and alcohol content, but one serving of fortified wine is usually about 3 ounces 88 ml. Regularly consuming high amounts of alcohol can cause alcohol dependence, which can trigger withdrawal symptoms when use is discontinued Moderate drinking is defined as one alcoholic beverage per day for women and two for men in the most recent Dietary Guidelines for Americans Fortified wine packs even more sugar, as many varieties are made by adding spirits to the wine during the fermentation process before the sugars have been converted into alcohol.
Sweet dessert wines like port wines harbor approximately 7 grams of sugar per 3-ounce ml serving Other types of fortified wines include Madeira and Marsala. Marsala wine originates in Sicily and is also fortified using brandy after fermentation, similar to the process used when making sherry. Winemakers who prefer a sweeter Marsala add a sweetening agent, rather than adding the brandy earlier. Madeira wine also tends to be similar to sherry, but winemakers produce sweeter Madeira wine by using a Port-like process of fortification.
This style originated in the Madeira islands. Whether you prefer sweet or dry wines, there are a variety of different fortified wines to try. Sweet fortified wines, such as Port or sweet Madeira, are often served with desserts. Dry varieties make delicious sipping wines.
Although fortification was originally just a method of preservation, it survives today as a process for creating a wide variety of delicious wines to try. Plagued by a chronic case of curiosity, Jeff Flowers is just a dude that annoys everyone around him with his loquacious goofiness. From beer to home living, Jeff is just trying to hack his way through life and write a few notes about it along the way.
You can follow his ramblings here, or listen to him complain about Austin traffic on Twitter at Bukowsky. Great suggestions for dessert wines. Have some blue cheese or creme brulee to pair and enjoy the night! Thanks for this explanation. Hey there I want to know the process in details the fortification process..
Mealtime, barbecue time, and other occasions in which you eat delicious meal will also feel unappetizing if there is no wine served on the table.
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