SHERMAN'S MARCH TO THE SEA

Use the arrow and pause controls to operate the map. Use the arrow and pause controls to operate the map. Use the arrow and pause controls to operate the map. Sherman's March to the Sea sherry a fortified wine of Spanish origin that typically has a distinctive nutty flavour. It takes its name from the province of Jerez de la Frontera in Spain, sherry being an Anglicization of Jerez, though similar fortified wines are made elsewhere. A distinguished and venerable wine, sherry results from the soil and grapes of Jerez and a unique vinification. Essential is the action of flor, a mildewlike growth encouraged by a slight exposure to air after fermentation, which imparts the distinctive nutty flavour to sherry. Also unique is the solera system of blending wines of many vintage years, maturing the newer wines, and maintaining the historical continuity of a type. A solera consists of from three to eight tiers of barrels in which sherries of various ages are held, the oldest on the bottom. As wine is drawn off the lowest level for blending, the next oldest wine, directly above, is drawn down in its place; the second tier in turn is refilled with younger wines from above, and so on. A date on a sherry bottle or label refers to the year the solera for that sherry was begun. All sherry is fortified after fermentation with high-proof brandy, to about 1618 percent alcohol, depending upon type. As apritifs, four main types of sherries are: Manzanilla, Fino, Amontillado, and Vino de Pasto, all of which are dry and pale. Sweeter, heavier sherries are used as dessert wines; the usual types are Oloroso, Amoroso, and Golden, all somewhat dry; and Cream, Brown, and East Indian, all sweet and darker. Sherry-type wines are made in Cyprus, South Africa, Australia, and the United States. No satisfactory duplication of the Spanish process has been achieved, though recent use of flor and Palomino grapes in California has resulted in a few wines comparable to some good Spanish sherries.