شری

سبب این علت ثوران بخارات از خون مراری یا از بلغم بورقی دفعه به سوی ظاهر بدن می باشد.
علامت شرایِ دموی آن است که سرخی گرمی در بثور بیشتر بوده و روزانه غلبه کند و بثور زودتر ظهور نماید.
و علامت بلغمی آن است که رنگ آن به سفیدی زند و در شب غلبه کند و دیر ظاهر شود.
ضمنا شرای بلغمی را جالینوس در حیله البرء �بنات اللیل� خوانده است.

↑ La Ventana de la Enología a la Enocosmética se expone en el Campus de Jerez
↑ Vinoterapia en Jerez de la Frontera
↑ I Congreso Internacional de Turismo Enológico celebrado en la Campus de Jerez
↑ Segundo curso de venenciadores con más de 250 aspirantes
↑ La Ruta de las Casas Viña discurrirá por 10 kilómetros del pago Balbaína
↑ Guía "54 Ventas y Mostos de la Campiña y Marco de Jerez"
↑ Una cicloruta lleva hoy a las viñas la celebración del Día del Enoturismo
↑ Jerez, uno de los principales destinos enoturísticos para la comunidad mundial de TripAdvisor
↑ Chipiona pone en marcha el primer museo del moscatel del Marco de Jerez
↑ http://www. uca. es/es/cargarAplicacionNoticia. do; jsessionid=2C814B74EB59799BBF81D65F73E9C1EE. wwwucaes2?identificador=2606 ‘Espíritus de Jerez’ y el CAIV acercan la “Colección de Roberto Amillo” a la UCA ) نوعی شراب گیرای مرد افکن ( تقویت شده با افزودن عرق کشمش و جز آن ) که از انگور سفید شهر شریش ( به اسپانیائی : Jerez de la Frontera ) از استان قادش/قادس/کادس اندلس/اندلس اسپانیا اندازند.
قس
Sherry wines are gaining new ground in the wine world, and it is well deserved to say the least. Sherry has a long history of serving the likes of Christopher Columbus to Shakespeare, and has recently been previewing new spotlights for its stellar value and food - friendly behavior in our modern world of wine.
Getting down to brass tacks, Sherry is a fortified wine, produced in southwest Spain's "Sherry Triangle. " This triangle consists of the three sunny towns of Puerto de Santa María, Jerez and Sanlúcar de Barrameda. The Palomino and Pedro Ximénez grapes are the primary grapes used to make Sherry. The soil in this region is chalky, limestone based, and provides the perfect conditions for growing the Palomino and Pedro Ximenez ( PX for short ) grapes that are used in making the world’s finest Sherries. Once harvested and fermented, the wines fate is then decided - will it become a Fino or an Oloroso?
The Two Main Types of Sherry:
The two predominant types of Sherry are Fino ( very dry with a lighter - body ) and Oloroso ( still dry, but much richer in both flavor and body ) . If the winemaker is going for Fino, alcohol is added ( fortification ) until it reaches just over 15%; however, if Oloroso is the goal then alcohol is added to reach an 18% alcohol content.
Now the fun begins, while the wines remain in their casks they are permitted contact with air in the top portion of the cask. A layer of yeast, called "flor" forms a coating on the surface of the Sherry, keeping the wine from over oxidizing - these wines will become Finos as their lower alcohol content is what allows the yeast to grow in the first place. Olorosos on the other hand, do not support the growth of flor due to their higher alcohol content. Olorosos are permitted to oxidize intentionally, producing a darker, and richer wine, with more body than a Fino.
The Solera System:
Sherry wines must go through a solera system for adequate aging. This system is essentially a blending system of casks that hold wines of different ages. The oldest casks of Sherry are the ones that are bottled in a given year and the next casks are arranged in such a way that the youngest Sherries are blended into a series of casks holding progressively older Sherries. The blending off of younger Sherry into older Sherry results in very consistent, high quality wines that all share a portion ( albeit small ) of the oldest, original vintage of Sherry made at the bodega. Sherries do not have a vintage date, per se, as they are really a blend of many years.
Specific Types of Sherry:
Fino - Very dry, light - bodied Sherry that is straw - like in color. The characteristic aromas associated with Finos are almonds. Typically, Finos comes in at about 15 - 17% alcohol by volume. Amazing with almonds, olives, ham, and chips and dips.
Manzanilla - Also dry, and pale in color. A "fino" style of Sherry made in Sanlucar and best with seafood and tapas.
Amontillado - In between Fino and Oloroso in terms of color and body. This off - dry Sherry loses its flor during the aging process and yields deeper color and a lovely nutty flavor. The characteristic aromas associated with Amontillados are hazelnuts. This Sherry is great with oily fish and chicken dishes.
Oloroso - Dark in color, rich in flavor. Olorosos typically have a remarkable walnut aroma and a swirled caramel flavor making them a top pick for rich meats and flavorful cheeses ( consider Manchego, a delicious Spanish cheese made from sheep's milk ) .
Palo Cortado - Is a very rare Sherry that begins life as a Fi . . .