1930 The Savoy Cocktail Book

SHERRY

It must always be remembered that fine Sherry is as much the product of the expert blender as of the grower, and for this reason the shipper's name on the bottle is of considerable importance. That name must be one with a reputation behind it if you are to be quite sure of your ground. The qualities of Sherry fall naturally into three main categories. The first is known as Fino, a delicate wine of pale colour and gentle fragrance. The second is called Amontillado, a heavier wine which demands a longer time to mellow and acquire its distinctive character and fuller flavour. The third is classed as Oloroso, and is a much darker and heavier wine than the others. Now, of course, each of these main classes cover many degrees and varieties of excellence. Thus we find the famous Vino de Pasto falls into the Fino classification, while Amoroso, or old Golden Sherry and the Brown Sherries are mem bers of the last class. A great feature of the finest Sherry is the fact that, not only does it continue to improve with age, but its fine qualities are not im paired by iDeing left uncorked. A decanter of Sherry may therefore be relied upon over an indefinite period, even if left unstoppered.

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