Bounce Magazine September 2018
This month featuring an exclusive interview with artist Gabrielle on her new album 'Under My Skin' - we also speak to front woman Izzy P Phillips of Black Honey. Our reviews take place at Go Ape, Thetford, Suffolk Escape Room and Happy Days RV.
This month featuring an exclusive interview with artist Gabrielle on her new album 'Under My Skin' - we also speak to front woman Izzy P Phillips of Black Honey. Our reviews take place at Go Ape, Thetford, Suffolk Escape Room and Happy Days RV.
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FOOD & DRINK<br />
SEPTEMBER SEPTEMBER <strong>2018</strong> | ISSUE <strong>2018</strong> #71 | ISSUE | FOOD #71 & DRINK<br />
ALBARIZA - The lightest soil, almost white, best<br />
for the Palomino. 40% chalk and the rest clay and<br />
sand.<br />
BARROS - Dark brown soil, 10% chalk and high<br />
clay percentage.<br />
ARENAS - A Yellowish soil, 10% chalk and a high<br />
sand content.<br />
Barros and Arenas grow mostly Pedro Ximenez<br />
grapes.<br />
Two main grapes are used, the Palomino and the<br />
Pedro Ximenez. Most sherry uses the Palomino,<br />
producing a very neutral and plain wine. This<br />
simple style is enhanced by the sherry process.<br />
The Pedro Ximenez (PX) is used for<br />
sweetness.<br />
Wine is made from the Palomino<br />
with the first pressing making<br />
what are called Fino and<br />
Manzanilla sherries. The<br />
second pressing is used for<br />
Olorosos. After fermentation<br />
the wines are graded as suitable<br />
for Finos or Amontillados. To<br />
these are added brandy to fortify<br />
it to 15% alcohol. Other more heavier<br />
wines can be suitable for Olorosos and are<br />
fortified to 17.5% alcohol.<br />
Ageing...<br />
The fortified wines are stored in 500 litre<br />
American oak casks (called Butts) A space is left<br />
at the top of the barrel to allow flor to develop on<br />
top of the wine. This is an airborne fungus which<br />
resembles a topping of custard. The flor can<br />
remain intact or can deteriorate and this leads to<br />
the difference between Finos , with complete<br />
Flor or Olorosos with damaged flor.<br />
They are then put into a Solera system, from<br />
which each year a new layer of barrels are<br />
formed. As wine is finally sold from the oldest,<br />
those barrels are topped up from the previous<br />
years, and that from its own previous year. In this<br />
way the system can keep going with each year<br />
topping up the one before it, so this can go for<br />
many years. Normally this is about 12 years and<br />
a new Solera is started. It could last for 30, 40 or<br />
even longer number of years.<br />
Types of Sherry...<br />
FINO - The driest and palest, must be drunk soon<br />
after opening.<br />
MANZANILLA - A Fino made near<br />
Sanlucar de Barrameda which has a<br />
salty taste, from proximity to the sea.<br />
AMONTILLADO - Like a Fino but<br />
where the flor got damaged leading<br />
to oxygen exposure. Darker then<br />
Fino.<br />
OLOROSO - Oxidised for longer than<br />
Fino, darker and richer, can be 18 to<br />
20% alcohol. Can be sweetened.<br />
PALO CORTADO - Started life as an<br />
Amontillado but developed like an Olorosos, or<br />
flor killed by fortification<br />
SWEET - Uses dried PX grapes and is intensely<br />
sweet and dark.<br />
CREAM - First made in the 1860s by blending<br />
different sherries including Olorosos and Pedro<br />
Ximenez.<br />
The range of sugar content of sherries goes from<br />
0 to 5 grams per litre for Finos, and up to 212<br />
grams per litre for Pedro Ximenez.<br />
Conclusions...<br />
Although less popular in recent years it is seeing a comeback and various shows on TV<br />
feature it in the script. It was at one time thought of as the best wine in the world and could<br />
be said to be among the best.<br />
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