Styles of Sherry - Dry sherries - Fino and Manzanilla
5 important questions on Styles of Sherry - Dry sherries - Fino and Manzanilla
How long is the process under flor for Fino and Manzanilla
(Except for Manzanilla Pasada)
What are the characteristics of Fino and Manzanilla
- Lemon colour
- dry
- light - medium body
- low acidity
- low alcohol (15-15.5%)
- aromas/flavours depending of the time spend in solera but more associated with acetaldehyde than primary fruit
- bread dough, almonds (.....and....)
- good to outstanding
- inexpensive to (super)premium
What is the difference in character between Manzanilla and Fino and why
- Manzanilla is lighter and fresher than Fina
- Manzanilla is only matured in the coastal municipality of Sanlúcar de Barrameda
- close to the Atlantic Ocean > maritime climate > summers and winters less extreme and humidity high plus > ideal for flor
- seasonal changes less
- > ideal for flor
- > thicker layer of flor
- more protected from oxygen
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Manzanilla had more flor but contains not more acetaldehyde. How is that possible?
- That is due to the difference in flor strains between the Sanlucar and Jerez
- The flor strain producing the highest level of acetaldehyde is not present in Sanlucar
Why need de solera for Manzanilla more replenishing than the ones for Fino
The question on the page originate from the summary of the following study material:
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