On food and cooking the science and lore of the kitchen ( PDFDrive ) 1384

become more concentrated, each is replenished with wine from the next younger cask The final wine is bottled from the casks containing the oldest wines, and thus is a blend of wines from many different vintages and degrees of development There are a variety of rapid industrial methods for making sherry-like wines The fortified base wines may be heated to develop the flavor, or cultured with a “submerged flor”: the wine and flor yeasts (see box) are kept in large tanks and agitated and aerated Vermouth Modern-day vermouth derives from a medicinal wine made in 18th-century Italy, which the Germans named Vermut after its main ingredient, wormwood (see box, p 771) Today it’s essentially a flavored wine fortified to about 18% alcohol, used mainly in mixed drinks and in cooking Vermouth is made in both Italy and France from a neutral white wine flavored with dozens of herbs and spices, and sometimes sweetened (up to 16% sugar) The French usually extract the flavorings in the wine itself, while the Italians extract or co-distill them with the fortification alcohol Once fortified, the wine is aged for several months Styles of Sherry True sherry from the Jerez region of Spain is made in several different ways to produce different styles of wine Fino is the lightest, least fortified, and least oxidized Its surface in the solera is protected from the air by a layer of unusual yeasts called the flor Amontillado is essentially fino sherry that did not develop or retain a flor in the solera, and so is more oxidized, darker, and heavier Oloroso sherries (from the Spanish for “fragrant,” “perfumed”) are made from ...spices, and sometimes sweetened (up to 16% sugar) The French usually extract the flavorings in the wine itself, while the Italians extract or co-distill them with the fortification alcohol Once... fortified, the wine is aged for several months Styles of Sherry True sherry from the Jerez region of Spain is made in several different ways to produce different styles of wine Fino is the lightest, least fortified, and. .. Fino is the lightest, least fortified, and least oxidized Its surface in the solera is protected from the air by a layer of unusual yeasts called the flor Amontillado is essentially fino sherry