sherry

sher·ry

S0339300 (shĕr′ē)n. pl. sher·ries 1. A fortified Spanish wine ranging from very dry to sweet and from amber to brown.2. A similar wine made elsewhere.

[Alteration of sherris (taken as pl.), after Xeres (Jerez), Spain.]

sherry

(ˈʃɛrɪ) n, pl -ries (Brewing) a fortified wine, originally from the Jerez region in S Spain, usually drunk as an apéritif. Also (obsolete): sherris [C16: from earlier sherris (assumed to be plural), from Spanish Xeres, now Jerez]

sher•ry

(ˈʃɛr i)

n., pl. -ries. a fortified, amber-colored wine of S Spain or a similar wine made elsewhere. [1590–1600; back formation from earlier sherris < Sp (vino de) Xeres (wine of) Xeres (now Jerez)]

Thesaurus

Noun

sherry - dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere; usually drunk as an aperitiffortified wine - wine to which alcohol (usually grape brandy) has been addedManzanilla - very dry pale sherry from SpainAmontillado - pale medium-dry sherry from Spain

Translations

雪利酒

sherry

(ˈʃeri) noun a kind of strong wine, made in Spain and often drunk before a meal. 雪利酒

sherry

→ 雪利酒zhCN

A dry sherry, please → 要一杯全干雪利酒

sherry

[from Jérez], naturally dry fortified wine, pale amber to brown in tint. The term sherry originally referred to wines made from grapes grown in the region of Jérez de la Frontera, Andalusia, Spain; today it may refer to any of the fortified wines from S Spain and is also applied to similar wines produced in the United States, Latin America, and South Africa. After fermentation the wine is fortified with brandy. Matured in cask for several years, the wine when mature is classed as palma, very dry; raya, full and rich; or palo cortado, an intermediate variation. The big sherry houses blend the wines with reserves from the Soleras, collections of flavoring wines from very fine vintages, kept in dated casks and maintained for long periods by exact replenishment of the blending wine withdrawn from the oldest cask with wine from the next oldest. The varieties of sherry include amontillado and manzanilla, apéritif wines of the palma type; the fairly sweet, fruity oloroso and amoroso, blended from palo cortado; and the very sweet golden or brown sherries, raya blends. The dessert sherries are usually colored and sweetened by the addition of dark, syrupy wines. Sherry contains from 15% to 23% alcohol, the more highly fortified wines being for export. Sherry must be long matured in wood and bottle to acquire the mellowness demanded of brandied wines. It is a widely used flavoring in fine cookery.

Sherry

a strong wine made from different varieties of grapes. The alcoholic content is about 20 percent by volume; the sugar content is about 3 percent. Sherry is prepared by allowing dry fortified wine to mature under a film formed on the surface by a special sherry yeast. In five or six months about one-third of the wine is removed from under the film and replaced by new wine. The wine that was removed is mixed with table and dessert wines and then allowed to mature longer, from two months to two years. The best known Spanish sherries are fino, amontillado, and oloroso.

Sherries are produced in the USSR in Armenia, Moldavia, the Crimea, Uzbekistan, and Turkmenia. In addition to strong sherry, a dry table wine of the sherry type, containing 14 percent alcohol by volume, is produced.

sherry

[′sher·ē] (food engineering) A dry to sweet fortified wine with nutty flavor and ranging from pale to dark amber in color.

sherry

dry fortified wine, originally made from grapes grown in Andalusia, Spain. [Span. Hist.: NCE, 2501]See: Wine

sherry

a fortified wine, originally from the Jerez region in S Spain, usually drunk as an apéritif

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Words related to sherry

noun dry to sweet amber wine from the Jerez region of southern Spain or similar wines produced elsewhere

Related Words