sherry

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sherry

[from Jérez], naturally dry fortified wine, pale amber to brown in tint. The term sherry originally referred to wines made from grapes grown in the region of Jérez de la Frontera, Andalusia, Spain; today it may refer to any of the fortified wines from S Spain and is also applied to similar wines produced in the United States, Latin America, and South Africa. After fermentation the wine is fortified with brandy. Matured in cask for several years, the wine when mature is classed as palma, very dry; raya, full and rich; or palo cortado, an intermediate variation. The big sherry houses blend the wines with reserves from the Soleras, collections of flavoring wines from very fine vintages, kept in dated casks and maintained for long periods by exact replenishment of the blending wine withdrawn from the oldest cask with wine from the next oldest. The varieties of sherry include amontillado and manzanilla, apéritif wines of the palma type; the fairly sweet, fruity oloroso and amoroso, blended from palo cortado; and the very sweet golden or brown sherries, raya blends. The dessert sherries are usually colored and sweetened by the addition of dark, syrupy wines. Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export. Sherry must be long matured in wood and bottle to acquire the mellowness demanded of brandied wines. It is a widely used flavoring in fine cookery.

Sherry

 

a strong wine made from different varieties of grapes. The alcoholic content is about 20 percent by volume; the sugar content is about 3 percent. Sherry is prepared by allowing dry fortified wine to mature under a film formed on the surface by a special sherry yeast. In five or six months about one-third of the wine is removed from under the film and replaced by new wine. The wine that was removed is mixed with table and dessert wines and then allowed to mature longer, from two months to two years. The best known Spanish sherries are fino, amontillado, and oloroso.

Sherries are produced in the USSR in Armenia, Moldavia, the Crimea, Uzbekistan, and Turkmenia. In addition to strong sherry, a dry table wine of the sherry type, containing 14 percent alcohol by volume, is produced.

sherry

[′sher·ē]
(food engineering)
A dry to sweet fortified wine with nutty flavor and ranging from pale to dark amber in color.

sherry

dry fortified wine, originally made from grapes grown in Andalusia, Spain. [Span. Hist.: NCE, 2501]
See: Wine

sherry

a fortified wine, originally from the Jerez region in S Spain, usually drunk as an apéritif
References in periodicals archive ?
Palate: A rich mouthfeel, honey sweetness, vanilla, sweet sherry, toasted grains and cream soda.
Nose: Malt is very present, followed by sweet sherry with the juniper lurking in the shadows.
You need olive oil, one garlic bulb, eight chicken thighs, 150ml sweet sherry, 150ml white wine, six fresh bay leaves, 100g raisins, two strands fresh saffron.
Anthony Worrall Thompson's recipe for Sherry Trifle, which serves six to eight, uses 275mls sweet sherry, 15mls cognac, and 30mls brandy in the dish, the equivalent of seven units of alcohol.
Ingredients (serves 4): 4 breasts of chicken, skin off, cut in chunks 8 x 8" bamboo skewers 1 large onion, cut in chunks 4 fl oz soy sauce 4 flu oz sweet sherry 1 tbs sugar
SWEET SHERRY David Sherry (centre) watches his winning point sail over
Does she expect a plate of fairy dust and a glass of Green Fairy (there's nothing like a good hallucinogenic to help you fly higher of a Tuesday evening, after all) every time she drops by, in the manner of Santa's sweet sherry and a mince pie?
INGREDIENTS 16 sprigs thyme 16 sprigs oregano 1 x 2.2kg lamb leg, trimmed Sea salt and cracked black pepper 500ml sweet sherry 2 generous tablespoons of apple cider vinegar 250ml beef stock 2 heaped tablespoons of brown sugar 1tsp juniper berries 12 cloves garlic, skin on 8 shallots, peeled Place the sherry, vinegar, stock, sugar, juniper, garlic and shallots in a baking dish and top with the lamb.
| The New Easy by Donna Hay is published in paperback by HarperCollins, priced SHERRY-ROASTED LAMB (Serves 6-8) INGREDIENTS 16 sprigs thyme 16 sprigs oregano x 2.2kg lamb leg, trimmed Sea salt and cracked black pepper 500ml sweet sherry generous tablespoons of apple cider vinegar 250ml beef stock heaped tablespoons of brown sugar 1tsp juniper berries 12 cloves garlic, skin on shallots, peeled METHOD PREHEAT oven to 200degC.
Luckily, Britain's army of kindhearted hipsters step in, spraying their beards white, and sit in grottos drinking sweet sherry from screw-top jars, saying "Ho!
Finally the DELGADO ZULETA MONTEAGUDO PEDRO XIMENEZ (PS17.95, ultracomida.co.uk) is a powerhouse sweet sherry, a bit like liquid Christmas cake full of rich raisin fruit flavours and that nutty tone.
2 tbsp go sugar, plu sprinkli FO PUD7wgssf Rice pudding and spiced plum bake THIS seasonal twist on rice pudding makes a lovely change to crumble Serves 4 INGREDIENTS 500g/1lb 2oz plums, halved and pitted 1 cinnamon stick juice and zest 1 orange 150ml/-pt sweet sherry 2 tbsp golden caster sugar, plus extra for sprinkling FOR THE RICE PUDDING 700ml/1'pts whole milk 50g /2oz golden caster sugar, plus extra for sprinkling 200g /7oz pudding rice ' nutmeg, grated 170g can evaporated milk knob of butter METHOD 1 Heat oven to 190C/170C fan/gas 5.