Content
Gazpacho with avocado salsa
Champignon soup
Dried mushroom soup
Dmitrogorsk okroshka on kefir
Cold melon soup with sorbet
Soup from fresh and sauerkraut
Hungarian cherry soup
Cold tomato soup with vodka
Cold cucumber and shrimp soup
Cold tomato soup with basil
Cucumber and salmon soup with salsa
Pumpkin soup with baked garlic and tomato salsa
Mushroom soup
Tomato soup with red pepper cream
Parisian Onion Soup
Asparagus and pea soup with parmesan cheese
Cauliflower cream soup
French onion soup
Eggplant soup with mozzarella and gremolata
Creamy mushroom soup with goat cheese crostini
Miso soup with green onions and tofu
Cherry tomato soup with arugula pesto
Portuguese garlic soup with egg
Avgolemono
Tom yum with tofu
Irish Potato Soup
Parsnip soup
Spicy carrot soup during the winter cold
Tuscan Bean Soup
American red bean soup with guacamole salsa
Spicy lentil soup with parsley cream
Tokyo Style Ramen Soup
Malaysian laksa with shrimps
Japanese noodle soup
Duck broth with meatballs
Moroccan Spiced Butter Chicken Soup
Chicken soup with celery and leeks
Chicken soup with coconut
Chicken Soup with Kneidlach
Moroccan harira
Irish homemade lamb soup
Stew soup with beef and lamb
Soup with chorizo sausages and chickpeas
Mexican beef soup with chili and cheese nachos
Sweet and sour pork soup
Miso soup with pork and vegetables
Pad Thai soup with cod
Jamaican Rice and Bean Salted Cod Soup
Smoked haddock soup with potatoes
Matlot
Spanish fish soup with orange
Salmon curry soup
Salmon soup with salsa and roui pasta
Meat in the sleeve
Pumpkin with meat
Vegetable stew with meat
Beef in the oven with mushrooms and mayonnaise
French beef
Oven beef with plums
Oven beef with mustard
Veal in the oven with zucchini
Spanish beef
Beef baked with beer
Stuffed veal breast
Merchant-style beef
Veal with cheese and ham in puff pastry
Baked potatoes with minced meat
Stew
Potato with meat
Ham with rice and fern
Beef and veal kebab recipes
Enchiladas with beef
Japanese beef with rice
Meatloaf
Entrecotes marinated in red wine
Roasted beef with ginger
Beef in beer
German beef with garlic sauce
Meat with tomatoes
Meat baked in dough
Meat with onions
Meat in foil
Meat with pineapple
Manty with meat
French meat
Wok braised pork with red pepper and tofu
Pork roast with pineapple
Pork with peanuts and ginger in a wok
Pork with vegetables and white beans in a wok
Fried pork tenderloin in pomegranate sauce
Pork with dogwood sauce
Pork chops with apples
Pork ribs ragout with potatoes and zucchini
Pork beef stroganoff
Pork in cabbage leaves
Pork beef stroganoff with mushrooms
Pork stewed with mushrooms
Pork steak with mustard sauce
Flemish carbonate
Pork stewed with rice
Home-style pork
Stewed pork with sauerkraut
Braised pork with onions and wine
Philippine BBQ
Pork with pickles
Pork stewed with paprika
Pork chops with cheese
Schnitzel savory
Pork tenderloin with garlic and herbs
Pork in dough
Pork with tomatoes
Pork chops in fruit jelly
Stuffed pork loin
Pork kebab recipes
Oriental pork
Pork baked with soy sauce
Pork stewed in orange juice
Grilled pork chops
Mexican pork with rice and corn
Braised pork with cabbage and peas
Spicy braised pork with chickpeas and sausages
Pork stew with turnips
Grilled pork
Sherry
History
If we have decided to consider wine an aphrodisiac, then we cannot but ignore this, one of the most famous fortified wines for which Spain is famous and which was famous already in the 6th century. Gabriel García Lorca has these lines: “Lights and flags flew over sleepy weather vane. In the depths of the ancient mirrors, dancers-shadows sob. In Jerez de la Frontera, midnight, dew and singing ... ”Indeed, the name of this wine was given by the Spanish city of Jerez de la Frontera in Andalusia, on the banks of the Guadaleta River, where it was for the first time was produced. It is believed that the first vine was introduced to this region by the Phoenicians as early as 1100 BC. e., and already from 138 BC. NS. 8 million liters of wine from here were annually supplied to Rome, which at that time was an extremely large amount. The Arabs, who began to populate this area at the beginning of the 8th century, renamed this city Sherish, hence the English name for this wine sherry (sherry), still used in many countries of the world. Therefore, references to "excellent sherry", which today can be found in many translations and essays about drinks, will simply be considered a misunderstanding ... or the now fashionable "Anglomancy" - we mean exactly sherry (unless, of course, this is not a mistake at all: and this is not is about "cherry" - cherry brandy Cherry-Brandy).
The famous English pirate admiral Francis Drake first brought about 3 thousand barrels of Spanish sherry to England in 1587, after his fleet captured the Spanish city of Cadiz and destroyed the ships of the Invincible Armada that were preparing to attack England near its shores. The British liked this wine so much that the great Shakespeare himself could not remain indifferent to it. Through the lips of his hero Falstaff, he pronounces a real hymn to the sherry: “Good sherry is doubly useful. First, it rushes into your head, disperses all the pairs of stupidity, gloom and rudeness that have accumulated in your brain, inspires thought, and therefore, everything that flies off your tongue becomes a well-aimed word. The second effect of good sherry is that it warms the blood ... "
As a result, the UK now buys from Spain about 70% of all sherry produced there. Especially in this regard, the English company John Harvey & Sons (Harvey’s), founded back in 1796, became famous, which still specializes in supplying the best vintage wines to Britain and imports Spanish sherry into its country through the port of Bristol. It is in this city that the imported sherry is blended, sweetened and traditionally bottled in original blue cobalt glass bottles. In the 16th-17th centuries, some varieties of wines (including sherry and Madeira), which were exported from Spain and the Canary Islands, were called sack by the British. This word most likely comes from the Spanish saca - export, export, and not from the French sec - dry (as some believe). This name is still preserved in the English brands of some Spanish sherries - for example, one of the most famous dry sherries in Great Britain with a strength of 20.5% is called "Dry Sack Sherry".
Sherry is a wine with a low sugar content (the British specially sweeten it), for which they use mainly the white Spanish grapes Palomino or, less often, Pedro Ximenez. According to traditional technology, the grapes are harvested in the first week of September and dried on herbal magicians (for some varieties - two to three days, for others - up to two weeks) and then crushed, using only the best juice of the very first pomace for dry sherry. Alcohol is added to the wine and then kept in open American oak barrels with a capacity of 600 liters, which are filled to 5/6 of the volume. Moreover, the wine is aged under a film (the Spaniards call it flor) formed on its surface by special sherry yeast, which protects the future sherry from oxidation and saturates it with its aroma. In wine cellars, barrels are placed four rows high. At the bottom, called solera (soil), is the oldest wine, at the top, creador (creator), the youngest.These wines are mixed, or, as the Spaniards say, "marry", which guarantees consistently good results regardless of the harvest. That is why there is no sherry of any particular year - for mixing sherry varieties as one of the components, sherry can be taken even with a century (!) aging. For the same reason, it is customary to judge sherry not by age, but by its type, which will certainly be indicated on the label.
Sherry. Typical representatives
Sherry varieties
Jerez Fino (Fino; literally: "thin, exquisite") - a variety of the driest light sherry with a strength of 15-17%, which connoisseurs consider the best. It is produced in the bodega cellars of Jerez and Puerto Santa Maria. In the fino sherry, there is still a live yeast fungus, which dies when the alcohol content is 17.5%. This sherry with a slightly bitter almond flavor is best drunk young, as it loses its "liveliness" with age, and it is usually served chilled as an aperitif or with tapas, soups, seafood, fish, ham and spicy cheeses ... Experts advise buying this wine in small bottles, since it cannot be stored for a long time after uncorking. There is a variety of export fino sherry that is sweetened and called pale cream; for the first time such sherry was prepared by the Croft company - one of the oldest companies supplying port to Europe since 1678.
Sherry Manzanillo, (manzanilla; literally: "chamomile") is just a variety of extremely dry Fino sherry with a strength of 15.5%, which is produced in the city of Sanluco de Barromeda (at the mouth of the Guadalquivir), from where in 1498 the caravels of Columbus set off on the third journey to America. The grapes for this wine are harvested early, when it has more acid, and the production of this type of sherry is especially favored by the local climate, since the yeast necessary for its production does not develop here for eight months, but all year round. Manzanilla has a slightly salty marine flavor, and Spanish culinary experts often use this wine to prepare the most sophisticated sauces, and also serve it cold with appetizers, soups, seafood, fish, ham and mild cheese. Sherry-manzanilla, aged a little longer than usual, is called "manzanilla pasada". In such a wine, the yeast fungus practically disappears and the aging of the wine begins - this is an intermediate stage of sherry, followed by sherry-amontillado.
Jerez Amontillado (amontillado) - a variety of semi-dry light amber sherry with a deep fresh aroma and a soft bouquet with tones of hazelnuts, named after the Spanish city of Mantilla, where it was originally produced. For the preparation of amontillado sherry-fino is used 4-5 years old, which is then kept in oak barrels for another 7 years. The usual alcohol content in such a wine is 16-18%, and in the best brands it reaches 20%, since alcohol is added to them to kill yeast mold. Classic Amontillado is an expensive wine rarely found outside of Spain, and its export version is usually sweetened and labeled as milk sherry; the British, who have long imported it through Bristol, call the sweetened amontillado sherry Bristol milk.
Jerez Palo cortado (palo cortado) - intermediate between amontillado and oloroso dark sherry with a very exquisite pleasant taste. This dry, but very soft and expensive wine can be found rather rarely today.
Jerez Oloroso (oloroso; literally: "fragrant") - a variety of rich, very aromatic dark golden sherry, which usually matures longer than other varieties and therefore is quite expensive. The strength of such a drink after aging reaches 24% - at the initial moment of maturation, this wine contains 18% alcohol, and the yeast in it has already been completely killed. In the export version, this sherry is usually sweetened and labeled as cream sherry or golden sherry; the British more often use the name Bristol cream.
Jerez Pedro ximenez (pedro jimenes) - slightly similar to oloroso, dark golden, sweet, very soft and quite rare type of sherry, named after the grape variety from which it is produced, in order to distinguish it from the Palomino grape variety. In recent years, this sherry has gradually become more and more popular as a dessert wine.
Young sherry can be drunk 4 - 5 months after the grape harvest, but its vintage varieties must be aged for at least 3 years - this is the minimum period for fino and manzanilla; amontillados last for at least 5 years, and olorosos for 7 years. Nevertheless, real connoisseurs believe that sherry should be aged for at least 50 years, and you can appreciate this wine only by tasting the century-old sherry. As the Spaniards say: "The grandfather should make sherry, and the grandson should drink ..."
Sherry glass
The production of sherry and the origin of the grapes used for it are controlled by the state, and the Romans were the first to do this, marking amphoras with wine from this region with four letters "A". In 1483, the city council of Jerez adopted a decree that wines and raisins exported from this region must meet certain quality standards (rules for harvesting and transporting grapes, characteristics of barrels, aging time of wine, etc.), which was confirmed by the city stamp. On October 27, 1733, the Royal Council of Castaglia issued a new decree for the guild of wine merchants regulating the storage, aging and transportation of wines called sherry. This decree even established a list of taverns in which sherry was officially allowed to be served. Finally, in 1935, a special Council (Consejo Regulador) was established to control the origin of all sherry wines.
Sherry in Russia
In Russia, they got acquainted with sherry a long time ago - it was imported back in the 16th-17th centuries under the name "sec", which, like the English sack, was also associated with the Spanish saca - export. It is interesting that it is precisely with Russia that the collapse of the centuries-old monopoly of Spanish winemakers on the production of sherry is connected, the secret of which they kept like the apple of their eye. They say that two "experts" of the Soviet delegation, which received an official refusal to ask to share the secret of this wine, exchanged a matchbox of the coveted sherry mold (by the way, quite good Russian vodka) for two bottles of vodka at the factory worker. Since then, sherry has been produced in Crimea as well. ... According to other sources, the Russian winemaker A. Frolov-Bagreev received the sherry mold as a gift back in 1908, which made it possible to establish sherry production in the Crimea. It is interesting that real Spanish sherry is the oldest wine stored on the territory of the former USSR: the only bottle of Jerez de la Frontera of 1775 (!) Is in the enacotheque (collection of wines) of the Yalta association Massandra in Crimea (now it is Ukraine), which Prince L. S. Golitsyn began to collect; today this collection contains about 800 thousand bottles and is one of the largest in the world.
Sherry is usually drunk from cone-shaped glasses with a capacity of 75-150 ml on a thick stem, filling them by one third, so that the wine in the glass has freedom of movement. The British call such a glass, specially designed for dessert wines, sherry glass or madeira glass - in Russia, such a glass is also called "sherry" or "madeira". Dry sherries are drunk chilled to 9-11 ° C, dessert sherries - at room temperature. Dessert sherries are very helpful in the initial stage of a cold.
That, perhaps, is all that we wanted to tell you about this wonderful wine, which perfectly quenches thirst, improves appetite and relieves fatigue. Our recommendations are quite simple - a glass of good sherry can easily stir up even the most "difficult" partner, because this drink contains the centuries-old experience of sultry Spain.Just close your eyes and try to imagine: midday heat, women in lace robes, men in something like that from Lope de Vega, tables are bursting with food, a couple of street guitarists turn on onlookers with fiery flamenco, and a figure of Carmen is spinning in a mad dance in the city square ... Isn't it true, I immediately want to put an angry bull into the arena with an accurate blow of the sword under the enthusiastic roar of the amphitheater, catch the biggest shark in the Bay of Biscay, and then, on a dark, moonless night, sing a serenade and climb the silk stairs to the balcony entwined with grapes ... Who after that dare to say that sherry is not an aphrodisiac!
According to the existing regulation, all Jerez wines are divided into the following categories: dry styles of Vinos Generosos sherries; natural sweet wines Pedro Xime-nez & Moscatel; blend Vinos Generosos de Licor.
Dry sherry styles include Fino, Man-zanilla, Amontillado, Oloroso and Palo Cortado. They are all made from the Palomino variety.
Fino - Fino is a light golden sherry, very dry, light and refreshing. The alcohol content is 15-17%, the sugar content is less than 1 g / l.
Manzanilla - Manzanilla is one of the most popular varieties of sherry in Spain. It is similar to Fino in terms of production technology, but can only be aged in the city of Sanlúcar de Barrameda. This coastal town has particular climatic characteristics (higher humidity and lower temperatures) that provide its own specific flair.
Manzanilla has existed as a separate species since 1964. There are two types of Manzanilla - Manzanilla fina (light wine, has a slightly salty taste and aroma of fresh green apples) and pasada - very old Manzanilla (up to 7 years old).
Amontillado - Amontillado. At the initial stage, this sherry was developed and aged under a veil. Has a golden or amber hue and a typical almond aroma. Light and aromatic, rounded in taste, has a long-lasting aftertaste. The sugar content is less than 5 g / l. Dry and delicate sherry with an alcohol content of 16 to 22%.
At 12-15 degrees, it accompanies white meat and fish. A wonderful aperitif in winter, goes well with soups. The union with blue-mold cheeses is harmonious. Detective master Edgar Poe (Edgar Allan Roe) called one of his best works "The Keg of Amontillado".
Oloroso - Oloroso. Excerpt Oloroso takes place without the participation of the flair. The wine has a mahogany color, which becomes darker with age. Sherry with a powerful aroma, dry taste with pronounced nutty tones and a long aftertaste with a hint of glycerin. Alcohol content from 17 to 22%. The sugar content is less than 5 g / l. It goes well with nuts, old wine with blue cheeses.
Palo Cortado - Palo Cortado. It is a very rare wine, the existence of which (as a separate type) is questioned by many winemakers in Jerez. The highest quality mahogany dark sherry is produced from high-quality wines that have been aged for a long time without flair. Shows the characteristic flavors of Amontillado and the structure and depth of Oloroso. The alcohol content is 17-22%, the sugar content is less than 5 g / l. In our area - a great rarity.
Natural sweet wines Pedro Ximenez (PX) and Moscatel are made from similar varieties ...
grapes, which, after being harvested, are dried in the sun for several days, lying on special mats. Moscatel has a mahogany color, characteristic varietal aromas, fresh notes of dried fruit, sweet taste and long aftertaste. The alcohol content is from 15 to 22%, the sugar content is from 400 to 500 g / l.
Usually Moscatel do not last long, because they lose their aroma. Pedro Jimenez has a very dark color, a syrupy consistency, a powerful raisin aroma in young specimens. With age, aromas of plums, chocolate and coffee develop. The wine has a sweet taste and a very long aftertaste.
Alcohol content - from 15 to 22%, sugar - from 400 to 500 g / l. Sometimes Oloroso is added to PX, but in any case, at least 85% in the blend should be PX. Vinos Generosos de Licor showcases the art of blending wines by the Jerez masters. Dry wines for this category are mixed with natural sweet or concentrated grape must.
Pale Cream - Pale Cream.It is a light, light-colored sherry with notes of nuts and biological aging. On the palate, it is delicate, light and sweetish. The alcohol content is not less than 15.5%. The sugar content is between 45 and 115 g / l.
Medium - Medium. Sherry is amber in color with a nutty aroma, sweet-salty and rounded in taste. The alcohol content is between 15 and 22%, the sugar content is less than 115 g / l. Usually the base for this type of sherry is Amontillado.
Cream - Cream. Sherry with a dark mahogany color with an intense aroma of Oloroso and raisins. The wine is full-bodied and rather sweet in taste. The alcohol content is from 15.5 to 22%. The sugar content is more than 115 g / l. Usually, this is the base of Oloroso, to which Pedro Jimenez is added, most often aged separately. In 2000, the Jerez Regulatory Council introduced special “certified age” categories: Vinum Optimum Signatum (VOS) for wines aged over 20 years and Vinum Optimum Rare Signatum (VORS) for wines aged over 30 years.
These categories only apply to Amontillado, Oloroso, Palo Cortado and Pedro Jimenez. Certification can also be subject to individual Solerae, which have evidence of a specific age (12-15 years) and quality of wines.
Soler certification does not apply to Fino and Manzanilla.
It is better to drink sherries from special glasses of catavinos. Fino and Manzanilo are best served at a temperature of 7-9 degrees, Pale Cream - 9, Medium -10-11, Cream - 12, can be served with ice, Oloroso and Amontillado -13-14, Pedro Jimenez - 14 degrees. Sherry goes well with a wide range of different products - from olives to ice cream - experiment with your health.
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Sherry varieties
23 July, 2010
There is a lot of trouble with the production of sherry, which does not frighten winemakers who devote their lives to this wonderful drink. The best sherry producers are at least a dozen bodegas. We chose the best of the best, referring to the authoritative opinion of Spanish sommeliers and tasters.
Jerez by Gonzalez Byass
Farm Gonzalez byass located in the cradle of winemaking, in Andalusia, in the city of Jerez da la Frontera. Owns 800 hectares of vineyards. The production capacity is 14 million bottles per year.
Jerez by Gonzalez Byass presented in all its diversity: there is fino, and oloroso.
Bodega was founded in 1835, and boasts the lowest row in a Solera, bottled in 1847. The wines of this estate are of very high quality.
Among the brands, vintage sherries stand out. Oloroso Matusalem, P.X. Noe, Oloroso Vintage.
Jerez by Osborne
543 hectares of the winery Osborne located in the suburb of El Puerta de Santa Maria.
In year Osborne produces about 8 million bottles. Among them are rare vintages from 1827.
Thomas Osborne built his first bodega in 1772. Since then, the production of sherry has never stopped.
Experts highlight the unrivaled style of the sherry series Rare Sherrieswhich have an extremely rich taste and aroma.
Jerez by Antonio Barbadillo
Antonio Barbadillo - one of the leaders in the production of sherry, producing 10 million bottles a year.
The most famous brands are Oloroso Seco Cuco (dry sherry, revealing notes of caramel, hazelnuts, oranges; approximate price - 25 euros), Manzanilla solear (dry sherry with notes of apples, nuts, spices).
Jerez Antonio Barbadillo best served as an aperitif.
Sherry also goes well with traditional Spanish paella.
Jerez by Emilio Lustau Almacenista
Bodega Emilio Lustau Almacenista founded in 1886. Still young by Spanish standards. Produces over 2 million wines per year.
Located in the city of Jerez da la Frontera on 200 hectares of vineyards.
Bodega produces several brands of rare sherry that collectors hunt for.
To ordinary consumers Emilio Lustau Almacenista offers traditional sherry with good storage potential.
Jerez by Garvey
Gervey became the first Irishman to start sherry production in Spain. In 1756 he founded his own bodega, which today covers an area of 50 hectares.
The most notable sherries from this manufacturer are Amontillado, Onana, Palo Cortado Jauna and San Patrico.
Sherry lovers call products Garvey drinks for all occasions.
Sommeliers, in turn, recommend drinking them slightly chilled. These sherries do not need a culinary accompaniment, although they go well with seafood.
Jerez by Sanchez Romate
Bodega Sanchez romate, founded in 1871, is located in the heart of Jerez da la Frontera. Now the farm produces exceptional vintages.
Pedro ximenez, for example, aged in oak barrels for 35 years, Amontillado – 30.
Sherry Sanchez romate Are thick drinks with rich color, sweet taste and velvety texture.
Sherry is worth mentioning separately Cardenal mendoza... It was named after the historical figure who played a decisive role in the liberation of Andalusia from Muslim domination. The drink has a bright taste, rich mahogany color. This sherry is the hallmark of the bodega.
Tags:
Antonio BarbadilloEmilio Lustau AlmasenistaGarveyGonzalez ByassOsborneSanchez RomateWines of Spainijeres
