The Jerez DO (Denominación de Origen), which derives its name from the town of Jerez de la Frontera, lies in the southwest of Spain within the larger autonomous province of Andalucia. The name Jerez, from which the english term ‘Sherry’ is derived, signifies the location of the region as the heart of the Sherry producing zone.
Jerez is unique in many ways which make it a suitable place for the production of Sherry. First and foremost, the soil, which brings out the best in the local grape varieties, has three variants, each imparting their own character to the individual style of wine. 'Albariza', which is high in chalk and light in texture, produces the lightest styles of Sherry from the Palomino grape variety. 'Baros' is high in clay with a little chalk and 'Arenas' is sandy. Pedro Ximénez and Moscatel grapes are best suited to the latter two.
Equally important is the climate which is both influenced by the cooling effects of the Atlantic and the warmth originating from the eastern plains. The moist winds from the sea bring the temperatures down, not only assisting in the preservation of vital acidity in the Sherry grapes but also providing natural air-conditioning to the local wine cellars helping in slow and gradual maturation of the wines. The average 300 days of sunshine which the region receives every year is also important to optimally ripen the grapes.
One of Jerez's other claim to fame, albeit in a much smaller way, is the production of a local spirit called 'Brandy de Jerez' often using wines and grapes produced outside the region, especially Castilla la Mancha and Extremadura.
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