Es gibt zwei verschiedene Arten von Shirley. Die Klassifizierungsmethoden sind “Blühen” oder “blüht nicht” im Brauprozess.
Das sogenannte Blühen bezieht sich auf den weißen Film, der während des Brauprozesses auf der Oberfläche einiger Weine schwimmt. Der weiße Film heißt “Blüte”. This is Fino Shirley. It’s not very sweet, but it’s light and delicious. It’s a good aperitif.
In addition, “not flowering” is the one without albuginea, called Oloroso, which tastes rich and sweet. It is light, sweet and full-bodied with a high alcohol concentration (17%-22% in general). Usually as after-dinner wine.
If subdivided, there are many kinds of Shirley, which are dry, sweet and mixed.
Dry Sherry: 1. Fino – Dry. Palomino grape varieties are used to produce pale wheat yellow with a light spicy taste. Alcohol is about 15.5 degrees.
2. Manzanilla (Manzanilla) – Dry type. Fino type dessert wine from Sanlucar on the seashore is more compact and delicate because of the relationship between salt and moisture.
3. Amontillado (Amontillado) – trockener Typ. Fino’s further matured wine is amber in colour with an almond-like aroma. Alcohol is about 17 degrees.
4. Oloros (Oroso) – Dry type. With mellow and rich unique fragrance, there are two kinds of sweet and slightly sweet, alcohol degree is about 18-20. Thick and sweet Sherry Ream is made from this wine.
5. Palo Cortado.
Sweet Sherry: Pedro Ximenez, Moscatel;
Mixed Shirley: Pale Cream, Medium, Cream.
