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"fortified with spirits..." -- clarification needed. spirits currently takes the reader to Alcoholic beverage. Is this what is meant? -- Tarquin 17:21 Dec 21, 2002 (UTC)
Replaced spirits with neutral spirits, which is more correct. Dogface 02:50, 24 Apr 2004 (UTC)
The paragraph I'll copy / paste below is seriously un-Wiki. One editor should not be contradicting or "correcting" the work of a previous editor in the article- someone needs to reword this to stop it sounding like the work of two people who don't agree. Patch86 13:10, 18 December 2006 (UTC)
" The wording here is confusing. There are two ways in which to produce fortified wines. The Port method, where the fermetation is stopped half way through fermentation by fortifying the wine, so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine. Then the Sherry method where the fortification takes places after the fermentation, so all natural sherries are in fact dry. Any sweetness is applied later. "
most of the info from the 4 variant pages has been transferred to the sherry page but these pages can be expanded on. if (or when) the sherry variant pages contain enough in formation to justify their own pages the variants section should be taken out of the main page. Brinkost 01:17, 2 Dec 2004 (UTC)
There's currently a suggestion that the palo cortado and oloroso pages be merged into this one. At one point all the varietal information was contained within this page and I found it cluttered the sherry page while limiting the amount of varietal information. Having separate varietal pages makes it easy to provide serving suggestions, sub-varieties, examples, etc for each variety, which would be awkward on the main sherry page. I recently added a lot of specific information to the palo cortado page and I would like to expand on the oloroso page some more as well. I don't think it would be an improvement to remove those pages and merge them into this one, but I'm curious to hear the argument in favor of merging. Hashashin 13:19, 27 March 2007 (UTC)
Brandy de Jerez redirects here, but there's no explanation of the term. Am I right in assuming that it's something different from Sherry? Anyhow, someone please add an explanation or remove the redirect if it's inappropriate.
The casks are not 600 liter but special made and contains 555 liter and are called "pipe". The tree sort are right.
The wooden casks, or botas as they are called have varied widely in size, capacity and type depending on bodega conditions and storage space. These days the most preferred and most widely used type is one made of American oak of 600 litres capacity. gavinuk www.madaboutsherry.com Gavinuk 21:32, 5 December 2006 (UTC)
How do one drink it? Right now I consume it like 10 degrees C from large wine glass. But I don't really know it is right way?
Let's not forget that sherry is a white wine and the same rules apply when it comes to serving. A Fino and Manzanilla tastes much better if it has been chilled, but don't freeze them. Sherries with more body need only to be slightly chilled and the lovely dessert sherries are best served at chilled too. There is no need to warm any type of sherry. gavinuk www.madaboutsherry.com Gavinuk 21:37, 5 December 2006 (UTC)
Aha.. I have been wondering about something that is related. If I drink red wine, I get a sort of allergic reaction I think - actually I may throw up after just one glass! White wines - and sherry - no problem. How is sherry compared to red wine in this respect? If anyone knows, it would be a nice addition to the article. SWA 20:41, 2 February 2007 (UTC)
Generally, this article gives a good basic grounding in Sherry wines. I would suggest that re-working is required as the article does not go into any detail as to the production methods, history of, and market importance of the wines. There are also some factual defects: there are more than three grape varieties used in its production (although three make up almost all of the blends in most sherries); sweet sherry is not a naturally occuring type, but is blended and manufactured so after production and amontillado (and fino-amontillado), and manzanilla (and manzanilla passada), are in fact varieties of finos produced under slightly different methods. In answer to how to drink fino, chilled, but not icy and traditionally served in a 'copita', a tulip shaped glass, just slightly smaller than the ISO wine tasting glass. -- russ 21:17, 24 August 2006 (UTC)
After the sherry region was attacked by phylloxera in 1894, vineyards were re-planted with just three grape varieties, Palomino Fino, Moscatel and Pedro Ximenez, these are the only grapes permitted in the production of sherry, of which 95% of sherry is made with Palomino.
gavinuk
Gavinuk 21:19, 5 December 2006 (UTC)
The 'History' section has been a bit messy. I reorganized it so it's more or less in chronological order, and added a fact or two, but we should beef this section up a bit and then perhaps move it up above the 'Styles' section once it's in better shape. Hashashin 00:17, 31 March 2007 (UTC)
I corrected a couple of typos here, but i'm not certain that this is the best translation of the saying; since i don't speak the language, however, i'll leave it to someone who does....i assume it wants to say something like, "Penicillin heals the sick; sherry raises the dead"? And, how do we refer to the language? Fleming links to a disambiguation page; the language is called either Flemish or Dutch, right? but i don't want to offend anyone with the wrong choice. Lindsay 19:32, 13 January 2007 (UTC)
The article says: ...the town's Persian name (...) was Xerex (Shariz, in Persian شريش)...
Something's wrong here:
--
BjKa 11:02, 20 March 2007 (UTC)
Good points, I'll fix that first one. Xerex is the Latin name, apparently a sononym of Shariz and a formal translation the Perso-Arabic script. Also the Moors brought the sharrish sound presumably as a corruption of the Persian pronunciation: if you know how to correct the script to read sh'riz, go ahead! mikaul 10:06, 26 March 2007 (UTC)
There's no reason for these to have a page of their own, even considering their popularity in the UK for so many years. Whereas they should be a little more prominent in the article - the history section is a little wooly and fails to connect the popluarity of sweet/cream sherry with UK palettes - there is also a need to beef up the article in general. The es: version isn't much help, unfortunately. mikaul 10:29, 26 March 2007 (UTC)
I agree, I pulled the most relevant information from the "sweet sherry" page into this article already and I think we can delete the 'sweet' and 'cream' variety pages any time. Hashashin 13:03, 26 March 2007 (UTC)
"and will prosecute producers of similar wines from other places using the same name. By law, Sherry must come from the triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María."
When the article says "By law", I think it's too ambiguous as to whose law it is. Is it Spanish, or EU, or US? Regardless, laws are not universal, and the jurisdiction of the law should be stated. A cite would be nice, too. —The preceding unsigned comment was added by 219.77.143.184 ( talk) 05:39, 27 April 2007 (UTC).
I'd like to get some editors thoughts on including a link of the Sherry episode from WLTV. While it does have a "wine review" element that doesn't exactly jive with WP:EL, it does offer a fair bit of encyclopedic discussion on Sherry in particular the different styles and characteristics of those styles. So what do you think? Agne Cheese/ Wine 03:01, 3 March 2008 (UTC)
There used to be a line in the article stating that very few varieties of sherry were available more than 20 miles outside the area. In addition, that there were more varieties of sherry (and port and madiera) available in the UK than almost anywhere except in the three towns themselves.
I assume this was deleted because it was too vague and possibly an opinion. However, I am willing to verify it from my own knowledge. Probably it needs a wine importer / expert to supply a recognised opinion. Would this suffice? Salisbury-99 ( talk) 17:37, 26 August 2008 (UTC)
"Sherry is today widely regarded by wine experts[1] as "underappreciated"[2] and a "neglected wine treasure".[3]"
While there're a couple of references to some wine critics and writers who see the wine as underappreciated, there's no evidence that this is a "wide" sentiment. Thus, the sentence will be tweaked. You may change it should evidence about the magnitude of the sentiment emerge. —Preceding unsigned comment added by TippTopp ( talk • contribs) 03:16, 16 September 2009 (UTC)
This edit, which I think was trying to restore the missing section edit marks, seems to have mucked up the formatting a little, creating huge white spaces and indenting some paragraphs. I did try to sort it out, but was defeated. If anyone is more technically minded .. -- Nickhh ( talk) 17:26, 5 December 2009 (UTC)
{{
stack}}
. The only downside is that it makes the pictures flow irrelevant to the text that is beside it (basically it makes a vertical gallery), but it is a compromise we will have to live with I think.
Gigs (
talk) 22:28, 6 December 2009 (UTC)
Is sherry a type of wine, or a brand name, or what? I thought previously that "sherry" was merely a type of wine. For example, in Witness for the Prosecution, set in mid-twentieth century England, a lady offers a gentleman some sherry. Must we think that this wine was imported from the south of Spain? Or could it have been made elsewhere, despite current Spanish legislation regarding terminology? -- Uncle Ed ( talk) 01:25, 31 January 2011 (UTC)
Recent additions seem to have left us with a somewhat sprawling lead for the last couple of months, with eg the lengthy Jancis Robinson quote, and discussion about how the types of sherry are made coming before it's even been explained what they are and the differences. I've cut back on it a bit and reordered it, so that in fact it's more like it used to be here. N-HH talk/ edits 14:53, 16 August 2012 (UTC)
Is Manzanilla officially regarded as a variety of sherry? In the UK Manzanilla is usually displayed alongside sherry, but the bottle labels that I have seen do not actually describe it as sherry (unlike Fino, etc). Presumably the deciding point is whether it is accepted as sherry under the D. O. system. 86.180.94.60 ( talk) 22:56, 27 October 2013 (UTC)
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Type | Fortified wine |
---|---|
Country of origin | Spain |
Region of origin | Jerez de la Frontera |
Alcohol by volume | 18-22 |
Color | Orange-brown |
Ingredients | White grapes |
Variants | see text |
Should the infobox give details of the wine region ({{ Infobox wine region}}, current), or the drink itself ({{ Infobox drink}}, see example, right. Edward-Woodrow :) [ talk 19:52, 16 July 2023 (UTC)
This
level-5 vital article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||
|
"fortified with spirits..." -- clarification needed. spirits currently takes the reader to Alcoholic beverage. Is this what is meant? -- Tarquin 17:21 Dec 21, 2002 (UTC)
Replaced spirits with neutral spirits, which is more correct. Dogface 02:50, 24 Apr 2004 (UTC)
The paragraph I'll copy / paste below is seriously un-Wiki. One editor should not be contradicting or "correcting" the work of a previous editor in the article- someone needs to reword this to stop it sounding like the work of two people who don't agree. Patch86 13:10, 18 December 2006 (UTC)
" The wording here is confusing. There are two ways in which to produce fortified wines. The Port method, where the fermetation is stopped half way through fermentation by fortifying the wine, so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine. Then the Sherry method where the fortification takes places after the fermentation, so all natural sherries are in fact dry. Any sweetness is applied later. "
most of the info from the 4 variant pages has been transferred to the sherry page but these pages can be expanded on. if (or when) the sherry variant pages contain enough in formation to justify their own pages the variants section should be taken out of the main page. Brinkost 01:17, 2 Dec 2004 (UTC)
There's currently a suggestion that the palo cortado and oloroso pages be merged into this one. At one point all the varietal information was contained within this page and I found it cluttered the sherry page while limiting the amount of varietal information. Having separate varietal pages makes it easy to provide serving suggestions, sub-varieties, examples, etc for each variety, which would be awkward on the main sherry page. I recently added a lot of specific information to the palo cortado page and I would like to expand on the oloroso page some more as well. I don't think it would be an improvement to remove those pages and merge them into this one, but I'm curious to hear the argument in favor of merging. Hashashin 13:19, 27 March 2007 (UTC)
Brandy de Jerez redirects here, but there's no explanation of the term. Am I right in assuming that it's something different from Sherry? Anyhow, someone please add an explanation or remove the redirect if it's inappropriate.
The casks are not 600 liter but special made and contains 555 liter and are called "pipe". The tree sort are right.
The wooden casks, or botas as they are called have varied widely in size, capacity and type depending on bodega conditions and storage space. These days the most preferred and most widely used type is one made of American oak of 600 litres capacity. gavinuk www.madaboutsherry.com Gavinuk 21:32, 5 December 2006 (UTC)
How do one drink it? Right now I consume it like 10 degrees C from large wine glass. But I don't really know it is right way?
Let's not forget that sherry is a white wine and the same rules apply when it comes to serving. A Fino and Manzanilla tastes much better if it has been chilled, but don't freeze them. Sherries with more body need only to be slightly chilled and the lovely dessert sherries are best served at chilled too. There is no need to warm any type of sherry. gavinuk www.madaboutsherry.com Gavinuk 21:37, 5 December 2006 (UTC)
Aha.. I have been wondering about something that is related. If I drink red wine, I get a sort of allergic reaction I think - actually I may throw up after just one glass! White wines - and sherry - no problem. How is sherry compared to red wine in this respect? If anyone knows, it would be a nice addition to the article. SWA 20:41, 2 February 2007 (UTC)
Generally, this article gives a good basic grounding in Sherry wines. I would suggest that re-working is required as the article does not go into any detail as to the production methods, history of, and market importance of the wines. There are also some factual defects: there are more than three grape varieties used in its production (although three make up almost all of the blends in most sherries); sweet sherry is not a naturally occuring type, but is blended and manufactured so after production and amontillado (and fino-amontillado), and manzanilla (and manzanilla passada), are in fact varieties of finos produced under slightly different methods. In answer to how to drink fino, chilled, but not icy and traditionally served in a 'copita', a tulip shaped glass, just slightly smaller than the ISO wine tasting glass. -- russ 21:17, 24 August 2006 (UTC)
After the sherry region was attacked by phylloxera in 1894, vineyards were re-planted with just three grape varieties, Palomino Fino, Moscatel and Pedro Ximenez, these are the only grapes permitted in the production of sherry, of which 95% of sherry is made with Palomino.
gavinuk
Gavinuk 21:19, 5 December 2006 (UTC)
The 'History' section has been a bit messy. I reorganized it so it's more or less in chronological order, and added a fact or two, but we should beef this section up a bit and then perhaps move it up above the 'Styles' section once it's in better shape. Hashashin 00:17, 31 March 2007 (UTC)
I corrected a couple of typos here, but i'm not certain that this is the best translation of the saying; since i don't speak the language, however, i'll leave it to someone who does....i assume it wants to say something like, "Penicillin heals the sick; sherry raises the dead"? And, how do we refer to the language? Fleming links to a disambiguation page; the language is called either Flemish or Dutch, right? but i don't want to offend anyone with the wrong choice. Lindsay 19:32, 13 January 2007 (UTC)
The article says: ...the town's Persian name (...) was Xerex (Shariz, in Persian شريش)...
Something's wrong here:
--
BjKa 11:02, 20 March 2007 (UTC)
Good points, I'll fix that first one. Xerex is the Latin name, apparently a sononym of Shariz and a formal translation the Perso-Arabic script. Also the Moors brought the sharrish sound presumably as a corruption of the Persian pronunciation: if you know how to correct the script to read sh'riz, go ahead! mikaul 10:06, 26 March 2007 (UTC)
There's no reason for these to have a page of their own, even considering their popularity in the UK for so many years. Whereas they should be a little more prominent in the article - the history section is a little wooly and fails to connect the popluarity of sweet/cream sherry with UK palettes - there is also a need to beef up the article in general. The es: version isn't much help, unfortunately. mikaul 10:29, 26 March 2007 (UTC)
I agree, I pulled the most relevant information from the "sweet sherry" page into this article already and I think we can delete the 'sweet' and 'cream' variety pages any time. Hashashin 13:03, 26 March 2007 (UTC)
"and will prosecute producers of similar wines from other places using the same name. By law, Sherry must come from the triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María."
When the article says "By law", I think it's too ambiguous as to whose law it is. Is it Spanish, or EU, or US? Regardless, laws are not universal, and the jurisdiction of the law should be stated. A cite would be nice, too. —The preceding unsigned comment was added by 219.77.143.184 ( talk) 05:39, 27 April 2007 (UTC).
I'd like to get some editors thoughts on including a link of the Sherry episode from WLTV. While it does have a "wine review" element that doesn't exactly jive with WP:EL, it does offer a fair bit of encyclopedic discussion on Sherry in particular the different styles and characteristics of those styles. So what do you think? Agne Cheese/ Wine 03:01, 3 March 2008 (UTC)
There used to be a line in the article stating that very few varieties of sherry were available more than 20 miles outside the area. In addition, that there were more varieties of sherry (and port and madiera) available in the UK than almost anywhere except in the three towns themselves.
I assume this was deleted because it was too vague and possibly an opinion. However, I am willing to verify it from my own knowledge. Probably it needs a wine importer / expert to supply a recognised opinion. Would this suffice? Salisbury-99 ( talk) 17:37, 26 August 2008 (UTC)
"Sherry is today widely regarded by wine experts[1] as "underappreciated"[2] and a "neglected wine treasure".[3]"
While there're a couple of references to some wine critics and writers who see the wine as underappreciated, there's no evidence that this is a "wide" sentiment. Thus, the sentence will be tweaked. You may change it should evidence about the magnitude of the sentiment emerge. —Preceding unsigned comment added by TippTopp ( talk • contribs) 03:16, 16 September 2009 (UTC)
This edit, which I think was trying to restore the missing section edit marks, seems to have mucked up the formatting a little, creating huge white spaces and indenting some paragraphs. I did try to sort it out, but was defeated. If anyone is more technically minded .. -- Nickhh ( talk) 17:26, 5 December 2009 (UTC)
{{
stack}}
. The only downside is that it makes the pictures flow irrelevant to the text that is beside it (basically it makes a vertical gallery), but it is a compromise we will have to live with I think.
Gigs (
talk) 22:28, 6 December 2009 (UTC)
Is sherry a type of wine, or a brand name, or what? I thought previously that "sherry" was merely a type of wine. For example, in Witness for the Prosecution, set in mid-twentieth century England, a lady offers a gentleman some sherry. Must we think that this wine was imported from the south of Spain? Or could it have been made elsewhere, despite current Spanish legislation regarding terminology? -- Uncle Ed ( talk) 01:25, 31 January 2011 (UTC)
Recent additions seem to have left us with a somewhat sprawling lead for the last couple of months, with eg the lengthy Jancis Robinson quote, and discussion about how the types of sherry are made coming before it's even been explained what they are and the differences. I've cut back on it a bit and reordered it, so that in fact it's more like it used to be here. N-HH talk/ edits 14:53, 16 August 2012 (UTC)
Is Manzanilla officially regarded as a variety of sherry? In the UK Manzanilla is usually displayed alongside sherry, but the bottle labels that I have seen do not actually describe it as sherry (unlike Fino, etc). Presumably the deciding point is whether it is accepted as sherry under the D. O. system. 86.180.94.60 ( talk) 22:56, 27 October 2013 (UTC)
Hello fellow Wikipedians,
I have just modified 3 external links on Sherry. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 18 January 2022).
Cheers.— InternetArchiveBot ( Report bug) 12:12, 28 November 2017 (UTC)
Type | Fortified wine |
---|---|
Country of origin | Spain |
Region of origin | Jerez de la Frontera |
Alcohol by volume | 18-22 |
Color | Orange-brown |
Ingredients | White grapes |
Variants | see text |
Should the infobox give details of the wine region ({{ Infobox wine region}}, current), or the drink itself ({{ Infobox drink}}, see example, right. Edward-Woodrow :) [ talk 19:52, 16 July 2023 (UTC)