Akwai nau'ikan Shirley iri biyu daban-daban. Hanyoyin rarraba su ne “furanni” ko “ba furanni” a cikin aikin shayarwa.
Abin da ake kira flowering yana nufin fim din farin da ke shawagi a saman wasu giya a lokacin aikin noma.. Ana kiran farar fim din “fure”. This is Fino Shirley. It’s not very sweet, but it’s light and delicious. It’s a good aperitif.
Bugu da kari, “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 – bushewa. Palomino grape varieties are used to produce pale wheat yellow with a light spicy taste. Alcohol is about 15.5 digiri.
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) – dry type. Fino’s further matured wine is amber in colour with an almond-like aroma. Alcohol is about 17 digiri.
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.
