Saturday, November 19, 2011

What's in a Sherry and How is it Made?

!: What's in a Sherry and How is it Made?

One of the oldest and most wonderful fortified wines made is a Sherry. Sherry comes from a corner of southwest Spain called Andalusia. The grapes are grown in the white, chalky soil characteristic to that region known as 'albariza'. This is a very porous soil that soaks up the brief rains and allows the grapes to survive the hot humid summers. Rain falls on average for only 75 days a year.

Palamino and pedro ximenez grapes are the two traditional grape varieties used in Sherry. When picked, the grapes will be left to dry for up to two weeks to concentrate the sugars before they are crushed. This gives a small quantity of juice with a very high sugar content. In a twist on the ancient method of crushing grapes by foot, the grape stompers of the finest Sherries wore boots with nails in the soles. The nails trap the pips and stalks and leave them undamaged enhancing the pure grape flavours.

The wine is fermented for several months before fortification. The final Sherry blend is produced by a 'solera' system using rows of barrels of wine drawing from 'criaderas' (smaller reserves of younger wines). As wine is drawn from the barrels of a solera it is replaced with wine from the first criadera. This criadera is now topped up from the second criadera and so on down the track. The finest Sherries may have wines over 200 years old in them. The barrels are only ever filled to about two thirds capacity. Generally, a white yeast called a Flor develops on the surface of the maturing Sherry and contributes to the unique Sherry flavour. It floats on top of the wine in the barrel. The flor forms a protective, foamy layer over the wine that seals off the air from the wine.

Fino, oloroso and amontillado are the three classifications used to very closely define the quality of Sherry.

A fino is left at around 15.5% alcohol by volume as the flor is a natural yeast and will die when the alcohol content exceeds this. A fino is allowed to develop for many years growing natural flor yeast. It will be pale straw in colour, dry and with a light fresh clean nose when ready to drink.

Oloroso is a Sherry that has never developed a natural flor or has had the natural flor growth stopped by fortification. Fortification is the process where pure grape spirit (alcohol) is added to the wine to stop the fermentation by killing the yeast and leaving some residual natural grape sugar in the wine. Oloroso matures earlier than fino and is richer and fuller to taste but not necessarily sweeter. Oloroso means 'fragrant' in Spanish and this describes very well the darker, richer oloroso Sherries. An oloroso Sherry will be fortified to over 17% alcohol to produce a richer and stronger wine. Some partial oxidation will have occurred in the process and this contributes to the natural golden colour.

Amontillado is a fino Sherry that's matured in the barrel for at least eight years. The flor yeast will have died and the wine will have partially oxidised. It will be a fuller and richer Sherry with nutty flavours and a strong nose with a dark gold colour.

And, the Australia Wine and Brand Corporation say that:

The Australian Traditional Expression "SHERRY" was entered in the Register of Protected Names on 1/2/1995 under the following conditions of use: "Except where the word "sherry" is used as a registered geographical indication, it may only be used to describe and present a fortified wine."

Wine has been made in Spain for many hundreds of years but it was only in the 18th century when the modern Sherry business began. The English were familiar with Sherry since the Middle Ages. 1340 is the first year we have a written English record of wine being imported from Spain. 1340 was also the year when Chaucer was born. He wrote in the Pardoner's Tale: "This wine of Spain creepeth subtilly Of which there riseth such fumositee." He was almost certainly writing about a rich Sherry. 1587 was the year when Sherry shot to prominence after Sir Francis Drake set alight the Spanish fleet in Cadiz and made off with 3,000 casks of Sherry. This helped start large scale Sherry drinking in England. During the next centuries, Sherry became a common drink that was found in every house. In 1873 some 68,500 casks were imported into England.

Sherry is usually served after dinner with fruit, cheese or desert. Usually it is served at room temperature in a small glass and if you're really lucky, in front of an open fire with wonderful company.


What's in a Sherry and How is it Made?

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Monday, November 14, 2011

Sperry Mako 2-Eye Canoe Moccasins, OAK, 8.5

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Sperry Mako 2-Eye Canoe Moccasins. Casual comfort. Classic style. These Sperry Mako Canoe Moccasins are ideal for casual Fridays at the office and kicking back at your cabin. Check 'em out: Stain and water-resistant leather uppers for durability and lasting wear; Non-marking rubber outsole with Wave-Siping ensures ultimate wet / dry traction; Fully lined uppers for temperature control and added comfort; Hidden EVA midsole for enhanced comfort; Full-length, triple-density footbed featuring memory foam for all-day comfort; 360 Degree lacing with rust-proof eyelets for a secure fit; Each approx. 3 1/2"h., 21 ozs. State Color, Width and Size. Get yours today! Sperry Mako 2-Eye Canoe Moccasins

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Thursday, November 10, 2011

Men's Sperry Topsider, Authentic Original NAVY 11.5 M

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Tuesday, November 1, 2011

Establishing Your Role at a New Job

!: Establishing Your Role at a New Job

Let us examine the instance of a new worker beginning with a company. Generally greeted warmly, and accepted as an equal, and welcome member of the group, new workers find themselves happy to be there, and willing to show effort, and the same extent of commitment they see from other workers. Equally so, other workers seem to be more than willing to incorporate their new work partner into the daily routine.

This is where it stops, because as soon as the new worker falls into place. Others begin to assess the level of benefit or lack of, which the new worker provides to them. Furthermore co-workers will begin to form personal opinion of the new worker, and based on their judgment's they unknowingly determine their best way to keep that worker in the place they think they need to be.

As a new worker it is crucial to avoid giving others a means to make judgments, and equally or more importantly staying out of others ways, or at least not letting them know you stand to get in their way. This is best accomplished by keeping your mouth shut, and not allowing yourself to feel rushed to provide anything more than you're asked. When you find yourself in a pressured situation, rather than feeling the pressure, and making a hasty action, know that it is always better to stay at your own pace, and thus remain in control. This shows strength, as opposed to providing hasty action, because your co-workers will almost certainly try to test you throughout the span of your career.

It is also important to establish your role, and not budge from it. If it is your goal to be the next CEO of your company, don't let your competition know, but do make sure whoever is at the top of the chain has their eye on you. If there are other employees above you in the chain, you have to follow them up. If you make them shine they will typically make you known for doing so. If they don't that is when you go to the next link in the chain, and make your voice heard. Equally as powerful though is when they do make you known that gives you leverage against them, without them knowing it. If you are always the star making your boss shine you look better in the companies eyes than he does, because he is not the one making you work.

Equally so If you are a shelf-stocker at the local grocery mart, and that is the role you want, you do not owe a thing to your boss, not even your job. So if your boss pushes you to work late, or start covering a cash register while you stock shelves, it is your right to recall your job role, and reestablish what you are expected to do. This will prevent unnecessary political positioning of your boss to see what he can get out of you, as your role is established, and your authority of your role is equally established. Without this, you are prone to your boss backing you into a corner, such as if your boss levers the fact that a co-worker is a harder worker than you, so you are expected to do more.


Establishing Your Role at a New Job

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