Sherry is a unique and complex fortified wine that originates from the region of Jerez in Spain. When it comes to the production of old brown sherry, also known as Oloroso, there are specific grape varietals that are used to create this rich and aromatic style of wine.
The primary grape variety used for old brown sherry is Palomino. This grape accounts for about 90% of all the grapes used in the production of Sherry. Palomino is a white grape that is known for its ability to produce high yields and its neutral flavor profile. It is the base grape for most styles of Sherry, including Fino and Manzanilla, but it truly shines in the production of Oloroso.
In addition to Palomino, there are two other grape varietals that can be used in the production of Sherry, including old brown sherry. One of these is Moscatel, also known as Muscat. Moscatel grapes are used to produce sweet and aromatic styles of Sherry. These grapes are often sun-dried before being used in the production process, which concentrates their sugars and flavors.
The other grape variety used for old brown sherry is Pedro Ximenez, often referred to as PX. PX grapes are also used to produce sweet styles of Sherry, particularly the rich and luscious Pedro Ximenez Sherry. These grapes are sun-dried to the point of becoming raisins, which intensifies their sweetness and flavor.
So, to summarize, old brown sherry is made primarily from the Palomino grape, which accounts for 90% of all Sherry production. However, small amounts of Moscatel and Pedro Ximenez grapes can also be used to create specific styles of Sherry, including the sweet and aromatic Oloroso. These grapes contribute unique flavors and characteristics to the final product, adding complexity and depth to the old brown sherry.
Personal experience:
As a sommelier and wine enthusiast, I have had the pleasure of tasting and exploring various styles of Sherry, including old brown sherry. One particular experience that stands out in my mind is a tasting of an aged Oloroso Sherry. The wine had a deep amber color, indicative of its long aging process and oxidization. The aromas were intense and complex, with notes of dried fruits, nuts, and caramel. On the palate, it was rich and full-bodied, with a velvety texture and a lingering finish. The balance between sweetness and acidity was remarkable, showcasing the skill and expertise of the winemakers. This experience highlighted the unique qualities of old brown sherry and the important role that the grape varietals, particularly Palomino, Moscatel, and Pedro Ximenez, play in its production.