Jerez Wine Region

Jerez wine region is located in Andalusia, southern Spain, in a triangular land formed by the towns of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. Jerez wine region produces Sherry fortified wines made from white grapes that are produced exclusively in this region. Sherry wines are produced in a wide range of styles, which were primarily made from the Palomino grape. The Denomination of Provenance Consejo Regulador, Spain's oldest, validates the quality and origin of wines with strong roots in the region's history. Sherry is a very special wine, thanks to its long history and one of the world's oldest and most distinctive wine-making traditions.

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Where is the Jerez wine region?

Jerez wine region is a part of Sherry Triangle, a triangular land mass formed by the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The region is in the southern part of Spain close to the Atlantic Ocean in the Andalusia wine region. The area is the first to be granted denominación with defined boundaries, joining 3 towns in 1933. Viticulture takes places inside the boundaries of Jerez, El Puerto, Sanlúcar, Chiclana, Chipiona, Puerto Real, Rota, Trebuejena and Lebrija. Other prominent wine sub-regions in Andalusia are Montilla-Moriles, Condado de Huelva, Sierras de Malaga and Laderas del Genil. 

History of the Jerez wine region

The region's oenological legacy dates back over 3,000 years, and it has created its own distinct and unique process. Jerez has been a vinicultural centre since the Phoenicians introduced wine-making to Spain about 1100 BCE. When the Romans conquered Iberia in 200 BCE, they continued the practice. In 711 CE, the Moors conquered the region and introduced distillation, which resulted in the creation of brandy and fortified wine. Sherry has held a privileged place throughout history. It was a favourite wine of discoverers like Columbus and Magellan, William Shakespeare praised it, and Alexander Fleming deemed it the finest treatment for sickness. The bug phylloxera decimated the Jerez area in 1894. While bigger wineries were replanted with resistant plants, smaller growers were unable to combat the infestation and were forced to quit their farms.

Terroir of Jerez wine region

This region is well-known for its chalky, limestone-based soil, which gives ideal growth conditions for the three Sherry-producing grape types, namely Palomino, Pedro Ximénez, and Moscatel. The climate in the Jerez district is consistent, with approximately 70 days of rain and approximately 300 days of sun every year. The rain occurs predominantly between October and May, with an average of 600 mm. Summers are arid and hot, with temperatures reaching 40 degrees Celsius, yet breezes from the ocean bring rain to the vineyards early in the morning, and the clays in the soil keep water below the surface. Throughout the year, the average temperature is around 18C.

Popular grape varieties from Jerez wine region

In 1894, the epidemic of Phylloxera wiped out all the vineyards of the region. Before the infestation, Jerez wine region had more than 100 grape varieties to produce sherry wines. Currently, there are only three white grape varieties cultivated for sherry making, Palomino, Pedro Ximénez and Moscatel. The dominant variety of these three is the Palomino, which accounts for approximately 60% of total production. Palomino is used to produce dry sherries, and these grapes are neutral and bland which is enhanced by the sherry-making style. Pedro Ximénez is used to make sweet wines. After harvest, these grapes are often dried in the sun for two days to concentrate their sugars. Although less popular, Moscatel is used similarly to Pedro Ximénez.

Food to pair with Sherry wine 

Lobster a l'Americaine

Lobster à l'Americaine is a traditional French meal that may be made with various components. Lobster flesh, carrots, celery, shallots, tomato paste, garlic, dry white wine, cognac or dry sherry, chicken or fish stock, bay leaves, olive oil, thyme, heavy cream, butter, and chopped parsley are common ingredients. The lobster is cooked in the sauce before being flambéed with cognac or sherry. If the lobster is cooked in its shell, the taste of the meal will be enhanced. It is suggested that you serve it with rice on the side. For a truly spectacular meal, lobster is cooked in a tomato sauce with shallots, garlic, tarragon, and thyme before being flamed with cognac. Before you begin, be sure to read the flambé tips. Cooking the lobster in its shell adds taste, but you may remove it before cooking if you like.

Almejas a la marinera

Almejas à la marinera is a Sevilla-based classic Spanish meal. Fresh clams, onions, garlic, tomatoes, pimentón, olive oil, parsley, and dry sherry or white wine are used to make this dish. The meal is cooked until the clamshells open, and the sauce becomes somewhat thick. Almejas à la marinera is customarily served with bread to soak up the sauce. The meal is available at the majority of the region's pubs and restaurants. The clams are cooked in a typical marinara sauce made of spring onion, garlic, flour, white wine, and chopped parsley. This meal is easy to make and popular at parties and Christmas.

Empanadas de Santa Rita

Empanadas de Santa Rita are Chihuahua-style Mexican empanadas. These empanadas are created throughout the city for celebration of St. Rita, whose feast day is May 22nd. If you don't have your own recipe, this is the only day of the year you may try these empanadas. The dough for these empanadas is created with flour, butter, and milk, and they are filled with minced beef, onions, garlic, raisins, potatoes, peas, nuts, and sherry. Empanadas are typically seasoned with salt, pepper, cinnamon, and cloves. Once constructed, they are cooked in hot oil until golden brown, then coated with sugar and cinnamon before serving. The Santa Rita Empanadas are a real chihuahuas culinary gift. They are a taste explosion, generally accompanied by a drink of horchata or a decent beer. This original recipe originates from the book Las Senadoras suelen guisar, which was published in 1964, and as a result, it may change from today's current take on the recipe.

Places to visit in Jerez wine region

El Puerto de Santa María

El Puerto de Santa Maria, often known locally as El Puerto and historically as Port Saint Mary, is a municipality in the province of Cádiz, Andalusia, located on the banks of the Guadalete River. The Roman Portus Menesthei served as a naval arsenal and shipyard, as well as an oceanic captaincy general. The explorer Alonso de Ojeda sailed to the West Indies from El Puerto de Santa Mara. Its main source of income is the manufacture and mixing of sherry wines for export. Tourism is becoming more important, and hotels and recreational facilities have sprouted up along the shore. There is a bullring in the city. El Puerto de Santa Maria is located 10 kilometers northeast of Cadiz, across the harbor of Cadiz.

Jerez de la Frontera Cathedral

Jerez de la Frontera Cathedral is a Catholic cathedral in the southern Spanish province of Andalusia. It is the administrative center of the Roman Catholic Diocese of Asidonia-Jerez. In 1931, it was designated as a Bien de Interés Cultural. It was built in the 17th century and is a combination of Gothic, Baroque, and Neoclassical styles. Because Jerez did not have a bishopric until 1980, it was built as a Collegiate Church. The construction began in 1695 and lasted until 1778. Diego Moreno Meléndez, Rodrigo del Pozo, Diego Daz, Juan de Pina, Torcuato Cayón de la Vega, Juan de Vargas, and Pedro ngel de Albizu were among the architects that took part. The structure is rectangular and contains five naves. It is designed in the Baroque style. It was upgraded to cathedral status in 1980.

Frequently Asked Questions about Jerez wine region