For your information though, there are a couple of useful tables to describe the varieties of Spanish sherries below…. To try some of these varieties side by side and to understand how they can be paired with food , Seppeltsfield in the Barossa offers a great tasting. It was made from palomino grapes, the grape variety that most Spanish sherries are made from.
In my early days of winemaking, there were many growers across the country who grew palomino and they usually grew pedro ximenez as well. In those days fortified wines were much more popular than now, so over the years some really nice palomino vineyards have been removed as no one wanted the fruit.
This is one of the reasons that palomino dry white makes such a good base for the most delicate, pale dry apera wines. But it also makes a great base for the more robust, deeper coloured aperas. It was clarified and pumped into barrels that had been used for wine storage for some years previously. On to the surface of the wine, a specially selected yeast, called a flor yeast, was gently sprayed. It produces a compound called acetaldehyde, and this is what gives the apera its typical aroma and flavour.
It so happened that Heather and I spent a month in Spain about then, and much of that time was spent in the south of Spain, particularly in Jerez which is often said to be the capital of the Spanish sherry industry.
One wine style that we loved enormously was the very old Palo Cortados which were a lovely golden tawny colour, dry as a chip, and with wonderfully complex aromas and flavours.
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Powered by. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Apera is a play on aperitif, or that's the idea, and the wine formerly known as sherry makes for a wonderful aperitif, so there is real synergy there.
Fortified wine is a wine to which a distilled spirit, usually brandy, is added. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine , and the aromatised wine Vermouth. Apera Cobbler An easy-to-make drink that is refreshing and perfect for warm evenings. Add all the fruit to a tall glass and muddle gently with a bar spoon to release juices. Build apera over fruit, adding crushed ice.
On September 1, , any fortified wine made in Australia and previously named 'sherry' underwent a name change to become ' apera '. What is the difference between Sherry and fortified wine? Sherry is a dry fortified wine, which means that the brandy is added after fermentation is complete.
Port, on the other hand, is a sweet wine, created by adding brandy mid-way through the fermentation process. What is the difference between port and sherry? Port is made from grapes grown in the Douro Valley region in Northern Portugal.
Sherry is made from white grapes in a town in Spain. Port wine has a richer, sweeter, and heavier texture than other wines, since it is fortified halfway through its fermentation process. It's a fortified liqueur style, a study in the balance between fruit, alcohol and sweetness, with cherries and soft aromatics from grapes that include shiraz and gewurztraminer. To enhance the aperitif message, the Pfeiffers have developed what they call an ''apera bar'', which is a slim wooden platform about 25 centimetres long with three holes to carry three large shot glasses.
The straight-sided glasses are very Spain, very Spanish tapas bar, which, funnily enough, is what was intended.
At the apera launch at Pfeiffers, the apera bar was tested with small glasses of Fine, Nutty and Pink matched with tapas highlighting the different wines' suitability with dishes such as chorizo and truffle croquettes, smoked paprika and squid salami, pork cheek empanadillas and jellied gazpacho.
The Pfeiffers want drinkers to feel free to mix the aperas with soda or tonic water Seriously Pink is the most suited and in cocktails. If the wine formerly known as Australian sherry is to get a lifeline, this could be it. No more ''S'' word. It has to be apera. See pfeifferwinesrutherglen. Apera, anyone? Please try again later. The Sydney Morning Herald. May 22, — 3.
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