Sherry is commonly made with the neutral Palomino grape. Sweet Sherry or Cream Sherry can have some Pedro Ximenez added as a sweetening agent. Less common is making Sherry from the aromatic grape Moscatel (Muscat of Alexandria), the third grape allowed in the region and least planted. The grapes for this wine are raisined by being placed on mats in the sun, which concentrates the flavors. The grapes are then pressed and fermented. The fermentation is stopped with the addition of the fortification spirit. In this case, it is a neutral grape spirit made from Airén, the most widely planted white grape in Spain. The wine is then aged in a solera system for an extended period.
The wine I drank this week was a Gutierrez Colosia Moscatel Sherry. The average age for the wine in this wine solera was 12-15 years. This wine is a medium amber color and coats the glass when swirled. It has pronounced aromas of raisins, walnut, toffee, prune, coffee, vanilla, and caramel. Muscat is known for delicate floral aromas but these are not present due to the prolonged oxidative aging process. On the palate, this full bodied sweet wine has a sugar level of around 200g/liter. The acidity isn’t high enough to reduce the perception of sweetness. It has a lower level of alcohol for fortified wines, only 16.5%. The rich flavors of dried fruits, nuts, and baking notes coat the mouth and linger on the long finish. This wine is rich and delicious. A small glass is a dessert on its own and pairs very well with blue cheese!
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 