Thursday, 2 February 2017

2.2.17 Consejo to Ask Brussels About Unfortified Sherry; Sherry Week 2017

At a plenary meeting of the Consejo Regulador on Tuesday it was agreed to seek from Brussels an exception to the rules of the Denominación de Origen for the production of unfortified Sherry. Such an exception would cover Fino and Manzanilla but the Consejo is not ruling out an exception for Amontillado as well. The other styles of wine would continue to need to be fortified in order to remove the flor and thus propitiate oxidative ageing.

Luis perez with his son Guillermo, serious winemakers (foto:cosasdecome)

EU regulations have it that in order to be considered “vino generoso” Finos and Manzanillas need to be fortified (or contain a certain level of sugar, which is obviously undesirable). However experiments carried out at Bodegas Luís Pérez have demonstrated that it is quite possible to reach the required 15% alcohol naturally, without fortification, and so they suggested a change to the rules which was supported by Fedejerez.

To reach 15% naturally the producer runs certain risks as it would require over-ripening of the grapes by delaying the harvest and /or some sun drying, both of which expose the grapes to greater risk of adverse weather conditions and, of course, reduce the yield.




The dates for the 2017 edition of International Sherry Week have been announced, so it’s time to put them in your diary: 6th – 12th November. That gives you nine months to organise some spectacular events. Sherry Week is now a truly global event and a wonderful way to get together with friends, family and food, all with the fabulous link: Sherry.

Wednesday, 1 February 2017

1.2.17 Consejo Introduces Minimum One Year Cask Seasoning

Demand for “Sherry casks” in the whisky and rum trades is so strong that there are many casks out there which are not genuinely or properly seasoned with Sherry. Both top malt whisky distillers and the Consejo Regulador have been worried for some time by spirits sold as having been aged in Sherry casks when in fact they were aged in casks which had been seasoned with other wines. The Consejo Regulador has since last year been using a new system to certify them as genuine and eleven bodegas which account for some 60,000 casks have signed up to the system. At the start no minimum time periods for seasoning were included in the system but the vast majority of certified butts were seasoned for about a year. At a plenary meeting yesterday the Consejo agreed that one year should be the minimum time despite petitions to reduce it. 

New casks undergoing seasonng

It was generally agreed that a butt needs at least a year to become impregnated with the Sherry aromas, but the Consejo, at the request of one bodega, agreed to study the possibility of an exception to the rule if it could be proved, as that bodega suggests, that seasoning with old wine can accelerate the process without altering the result. Until a study is completed of the effects on wood of old wines, the Consejo will only certify “Sherry casks” with a minimum seasoning of one year. This certification consists of a card attached to each butt with a QR code containing information on the traceability of the product in the butt and the time it has spent there. Only spirits aged in certified butts have the right to use the name “Sherry” on their labels.

A (genuine) Sherry Cask Matured Whisky

A reputable bodega in Huelva has supplied “Sherry casks” for years to the whisky trade, perfectly good casks, but naturally could not get certification, so they ended up buying Bodegas Valdivia in Jerez in order to get the necessary certification. Butts used for Sherry production are seasoned with fermenting must from the third pressing of grapes from three vintages. Due to the uptake of tannins and strong wood aromas it will later be distilled.

Tuesday, 31 January 2017

31.1.17 Barbadillo Relaunch Old Treasures

Bodegas Barbadillo have relaunched their old brand Atamán, which has not been seen in over forty years. Atamán covers four traditional products, two wine-based and two spirit-based: vermouth and quina; ponche and cacao respectively. The brand was originally registered in 1943 and was discontinued in the mid-1970s as the tremendous popularity of these products waned.



In 2015 the firm established its “Departamento de Alta Enología” or specialist wine division, based on product innovation and headed by Armando Guerra of Taberna der Guerrita fame and a trained oenologist. Versos 1891was the department’s first launch followed by Manzanilla Pasada Pastora. A good many butts of the Atamán range have been relocated to what they call the “Espacio Atamán in the old Angioletti bodega, where they will begin the ageing of a new vermouth for larger scale production in the future, based on the original butts. Jerez has its own distinctive style of vermouth based on old Oloroso and spices.

One of the original labels (foto:todocoleccion)


Although made from a similar base to the vermouth, the bitterness of the quinine in the quina has become more concentrated over the passing years, and they have renamed it, partly humorously, “Inquina” (meaning aversion, dislike) almost as a warning. The vermouth and quina have been filled into demijohns which will stop them concentrating further and limited releases of 250 half bottles per season will be bottled from them. In the case of the ponche and the cacao, the extended ageing in butt has concentrated them much more than it would have done in bottle, so all stock has been bottled and will be released in tiny quantities of 80 and 40 half bottles respectively each season.

Monday, 30 January 2017

Tintilla 2013 14.5%, Bodegas Luis Pérez

Appearance
Dense opaque black cherry red tight to the rim where there is a hint of tawny, legs.
Nose 
Full and forthcoming, with lots of red plum and black cherry in a perfect state of ripeness with traces of spice from the oak. There is a great balance between fruit and oak and a certain sapidity which imbues the wine with freshness. This looks good.
Palate
Quite full bodied with sapid black cherry bite, well structured and firm yet not tannic, clean and fresh despite a reasonable amount of extract. Clean, tight and tasty. The wine has real character with a certain minerality which may come from the albariza soil. Good length.
Comments
This excellent Vino de la Tierra de Cádiz red is made 100% from the bodega's 3 hectares of old vine Tintilla de Rota grapes grown in the Calderín del Obispo vineyard in their Finca Vista Hermosa near Jerez. Yields are kept low, and the grapes are hand picked at night and selected both in the vineyard and the bodega being de-stemmed before a pre-fermentation cold soak at 5ᴼC. Fermentation temperatures are varied between 15ᴼ and 28ᴼ and the process lasts about 20 days. The wine is aged for about 6 months in 1 year old French oak barrels and a further year in 4-5 year old French oak barrels and bottled without filtration. Only about 4,000 bottles were produced. The philosophy of Bodegas Luis Pérez is to recuperate the local grape varieties of Cádiz and to produce wines with minimum interference and allow them to speak for themselves, and the results are proving excellent, especially with Tintilla, which is so well acclimatised. A grape to watch out for.
Price
16 euros from Licores Corredera


Sunday, 29 January 2017

The City Walls of Jerez

With a name like Jerez de la Frontera, the city naturally needed imposing defensive walls. These defences were constructed from around 1133, but during Almohade rule during the late XII and early XIII centuries they were radically strengthened. They were approximately 4 kilometres long, 2.6 metres thick and 9 metres high and mostly with battlements, to entirely enclose and defend the 46 hectares of the city. By the mid XVI century the city was bursting and began to expand beyond the wall, which now forms the perimeter of the historic city centre, and begins and ends at the XII century Alcázar fortress, and along their length there were 79 watch towers and four well defended gates. Many burials took place just outside the walls and the works in 2004 to build the underground car park in Plaza Arenal uncovered a "maqbara" or Arab necropolis.

An early sketch of the city showing the Alcazar, four gates, various churches and the Cabildo (council building)

Alfonso X “El Sabio” entered the city through the Puerta de Sevilla in 1261 after his re-conquest of it from the Moors. Sadly it was demolished in 1864. The Puerta Real, demolished in 1821, was situated on the edge of what is now the Plaza Arenal on the corner of Calle Consistorio. In 1477 the Reyes Católicos (Fernando and Isabel) visited the city entering by the Puerta de Santiago which was also heavily fortified. The Puerta de Rota was also heavily fortified with three watch towers, but was mostly demolished in 1787 after a fifth gate, the Puerta del Arroyo, the only old gate surviving, was constructed  later in the XVI century, and with far more traffic rendered the old gate virtually obsolete. The remains of one of its towers, the Torre Riquelme, are incorporated into the walls of the old Domecq bodegas, now Fundador.

The wall is clearly visible in this print from 1565 looking eastwards from the Ermita de Guia

The construction method of the walls is interesting. A technique called "tapia" (from the arabic "tabiyya) or "rammed earth" was employed. This is an ancient method which is simple and economical and uses easily obtained materials. It consists of a wooden framework into which is poured a mixture of lime, earth and mixed aggregates such as bone, stones, gravel, bits of ceramic and organic material such as straw. The mixture is then rammed down to compress it, and once hard enough, the framework can be removed and used again for the next layer. It is not so different from pouring concrete into shuttering, and in both cases the impression of the woodgrain can often be seen. In the picture below you can see all sorts of regular marks on the walls. These are holes where the wooden framework was anchored, and once it was moved they were filled in. The passage of time and insufficient maintenance have exposed them.

The octagonal tower at the Alcazar showing construction method (foto:Pascual/diariodejerez)

As the city grew, especially during the XVIII and XIX centuries, the old walls were no longer needed for defence, and they suffered at the hands of new enemies; urban planning and lack of space. More of the walls remain than it would appear in fact, as many buildings, especially bodegas, have been constructed against them over the centuries, thus obscuring them, yet at the same time protecting them. Just recently building work on a new bar restaurant El Chicharron in Plaza Arenal has revealed one of the long disappeared towers and barbican of the old Puerta Real, and it is hoped to feature it in the completed design. La Rosa ice cream and cake shop right opposite also contains interesting remains, while Bar La Moderna at the foot of Calle Larga has parts of the wall exposed at its rear. Examples can also be seen in Calle Muro (Wall Street) near bodegas Urium and Tradición. As the Sherry trade rapidly expanded during the XIX century, more and more bodegas were constructed leaving ever fewer sites available for housing so the city council encouraged their construction outside the walls. Ironically the sites of many of these old bodegas within the city are now being converted into housing after the long decline of the Sherry trade.

A mid XIX century view looking eastwards. The outline of the wall is still clearly visible

If you are visiting Jerez, a walk round the city walls is a fascinating and easy excursion which allows one to see many sights and get a real understanding of the city’s history and topography. The walls have disappeared in some places, but the following suggested route covers most of what remains.

Calle Ancha with houses built against the wall and the old railway track in the 1950s

Starting from the Alcázar, head NE along Calle Armas, across the Plaza del Arenal, along Calle Lancería, Calle Larga, Calle Porvera, left along Calle Ancha, left along Calle Muro past bodegas Urium, left along Ronda del Caracol, left along Calle San Blás through the Fundador bodegas, right down Calle San Ildefonso, along Calle Espiritu Santo. When you arrive at the Plaza del Arroyo at the bottom, look right to see the Puerta del Arroyo and the huge Tio Pepe bodega. Then cross the square and it is back uphill via Cuesta Encarnación and Calle de la Rosa up the side of the cathedral and at the top you will see the Alcázar again where the wall once rejoined it. If you head along the Alameda Vieja through the Jacaranda trees you will see on the other side of the road Taberna La Sureña where you will find a very well-deserved glass of Sherry.



Saturday, 28 January 2017

Manzanilla en rama 15%, Viña Callejuela

Appearance
Bright strawy gold with golden highlights, legs.
Nose
Fresh ozone and marked aromas of flor, straw, salt, camomile, grass and dry scrubland. This smells so natural and coastal with a slightly wild unrestrained nature, yet there is depth to it with notes of rope and a gentle hint of lees and autolysis. It starts innocently enough and then just grows.
Palate
A gentle acidity along with fairly powerful bitter almond flor notes make it assertive and lively from the start and then the complexity kicks in. There is a strong influence of yeast both from the wine's surface and from the bottom of the butt giving light bitterness backed up by almost oily autolytic flavours heavily influenced by the adjacent sea. Real character and terrific length.
Comments
Bottled on the 25th November 2016, this superb wine is made from a careful selection of the most interesting butts in the Manzanilla solera and is bottled with no clarification whatsoever. The simple presentation belies its sheer complexity. If "en rama" means "raw" then this wine is the epitome of that; it is full of life and character and is definitely a wine for laying down for two to five years. Some was bottled with a special label for the local charity AFANAS to raise money to help people suffering from mental illness and their families
Price
18.50 from Licores Corredera


Friday, 27 January 2017

27.1.17 Guia Peñín Team Captivated by Sherry

The Guia Peñín team feel that Sherry is getting even better and speak of it in reverential tones. After the first of two days of tasting high marks have already been awarded to Sherry, which already has the best average Peñín score of over 90 and has done for the past decade. Team leader and director of Peñín, Carlos González, feels that the quality of Sherry is still improving and that is reflected in the higher marks awarded. He says that it is beyond doubt that Sherry for its difference and its sheer quality is totally unique. “It would be very hard to find a region so different and with such a high level of quality” he said, “its soul and magic are incomparable”. He went on to say that “we are aware of the mini-revolution Sherry is undergoing in the search for differentiation between the pagos” and he is encouraging the big bodegas of the region to follow the path already taken by small, young producers because “these wines need to be bottled”. Scores and tasting notes will not be available till the next edition of the Guide is published.