Sherry, that fortified wine hailing from the Jerez region of Spain, boasts a diverse range of styles, from the bone-dry Fino to the intensely sweet Pedro Ximénez. Among these styles, “Cream” sherry stands out, particularly to those unfamiliar with the intricacies of the sherry world. The name itself, however, often leads to confusion. Does it contain cream? Is it somehow dairy-based? The answer, surprisingly, is no. The term “Cream” refers to its rich sweetness and velvety texture, not to any dairy component.
The Etymology of “Cream” Sherry: A Journey Through History
The story of how Cream sherry acquired its name is a fascinating one, intertwined with the history of sherry production and the evolving tastes of consumers, particularly the British market. To understand this, we need to delve into the methods used to create this unique style.
The Origins in Blending: The Birth of a Sweet Style
Sherry, in its purest form, is often quite dry. Fino, for example, is bone dry, while Amontillado and Oloroso, though more complex, also possess significant dryness. However, the 19th century witnessed a growing demand, especially in Britain, for sweeter wines. Sherry producers, ever attuned to market preferences, began experimenting with blending techniques to cater to this desire.
The most common method involved blending dry Oloroso sherry with naturally sweet Pedro Ximénez (PX) sherry. PX is made from sun-dried Pedro Ximénez grapes, resulting in an intensely sweet and almost syrupy wine. The Oloroso, with its oxidative notes and robust character, provided the backbone, while the PX contributed the sweetness, richness, and dark color.
“Bristol Cream”: A Brand That Defined a Style
While the practice of sweetening sherry existed prior, it was John Harvey & Sons, a prominent Bristol-based wine merchant, who truly popularized and, in a way, named the Cream sherry style. In the 1860s, they created a proprietary blend of sherry, which they christened “Bristol Cream.” The name was suggestive of richness and luxury, aligning with the desired perception of the product.
The term “Cream” caught on. Consumers associated the name with the velvety texture and luscious sweetness of the wine, even though it contained no actual cream. The success of Bristol Cream encouraged other sherry producers to create similar sweet blends, often adopting the “Cream” designation to capitalize on the established brand recognition and perceived quality.
Beyond Bristol: The Generalization of “Cream” Sherry
As more producers began creating sweetened sherry blends and labeling them as “Cream,” the term evolved from a specific brand name to a generic descriptor for a particular style of sherry. While John Harvey & Sons held a trademark on “Bristol Cream,” the word “Cream” itself became widely accepted as a way to categorize sherries with a certain level of residual sugar and a corresponding rich mouthfeel.
This generalization, however, can be misleading. Not all “Cream” sherries are created equal. The quality and sweetness levels can vary significantly depending on the specific blend of Oloroso and PX used by each producer. Some may be intensely sweet and almost dessert-like, while others may possess a more subtle sweetness with a greater emphasis on the oxidative notes of the Oloroso base.
Understanding the Production of Cream Sherry
While blending is the key to creating Cream sherry, the specific methods and ingredients employed can significantly impact the final product. Understanding these nuances is crucial for appreciating the diversity within the Cream sherry category.
The Foundation: Oloroso Sherry as the Base
The foundation of most Cream sherries is Oloroso. Oloroso is a style of sherry that undergoes oxidative aging. Unlike Fino, which is aged under a layer of yeast called flor, Oloroso is fortified to a higher alcohol level, preventing the flor from developing. This allows the wine to age in contact with oxygen, resulting in a darker color, richer flavors, and a more concentrated character.
Oloroso sherries exhibit notes of dried fruits, nuts, caramel, and toasted oak. Their inherent complexity and relatively high alcohol content make them an ideal base for creating Cream sherries. The oxidative aging process contributes to the overall richness and depth of flavor that characterizes the style.
The Sweetening Agent: Pedro Ximénez Sherry
Pedro Ximénez, often referred to as PX, is the primary sweetening agent used in Cream sherry production. As mentioned earlier, PX is made from Pedro Ximénez grapes that have been sun-dried. This process concentrates the sugars in the grapes, resulting in an incredibly sweet and viscous must.
The resulting PX sherry is intensely sweet, with flavors of raisins, figs, dates, molasses, and chocolate. Its thick, syrupy texture contributes significantly to the velvety mouthfeel that defines Cream sherry. The proportion of PX used in the blend directly impacts the sweetness level of the final product.
Blending Techniques: Achieving the Desired Balance
The art of creating Cream sherry lies in the blending process. Producers carefully combine Oloroso and PX sherries in specific proportions to achieve the desired level of sweetness, complexity, and overall balance. The exact ratios are often closely guarded secrets, passed down through generations of sherry makers.
Some producers may also use other sweetening agents, such as concentrated grape must, to adjust the sweetness level. However, the use of PX is generally considered the hallmark of a high-quality Cream sherry. The skill of the blender is crucial in ensuring that the sweetness of the PX complements, rather than overwhelms, the underlying character of the Oloroso.
The Solera System: Maintaining Consistency and Quality
Like all sherry production, the blending of Cream sherry typically occurs within the Solera system. The Solera system is a fractional blending system that involves a series of barrels, with the oldest wines at the bottom (the Solera) and progressively younger wines stacked on top (criaderas).
As wine is drawn from the Solera for bottling, it is replaced with wine from the next oldest criadera. This process continues up the stack, ensuring that the Solera always contains a blend of wines of varying ages. The Solera system helps to maintain consistency in style and quality over time, as the younger wines gradually take on the characteristics of the older wines. This is especially crucial for Cream sherry, where consistent sweetness and flavor profiles are highly valued.
Cream Sherry vs. Other Sweet Sherries: Understanding the Differences
While Cream sherry is undoubtedly the most well-known sweet sherry style, it’s important to understand how it differs from other sweet sherries, such as Pale Cream and Moscatel.
Pale Cream: A Lighter, Finer Sweetness
Pale Cream sherry is a relatively recent invention, created in the late 20th century to cater to consumers seeking a lighter and more delicate style of sweet sherry. Unlike Cream sherry, which is based on Oloroso, Pale Cream sherry is based on Fino sherry.
The sweetness in Pale Cream sherry is achieved by adding concentrated rectified grape must (a very pure form of sugar) to the Fino. This results in a sherry that is pale in color, light-bodied, and subtly sweet, with the characteristic nutty and saline notes of Fino still present. It is generally served chilled as an aperitif.
Moscatel: Naturally Sweetness From a Unique Grape
Moscatel sherry, on the other hand, is made from the Moscatel grape and is naturally sweet. The grapes are typically sun-dried to concentrate their sugars, similar to the production of PX. However, unlike PX, Moscatel sherry retains more of the floral and fruity characteristics of the Moscatel grape.
Moscatel sherry is intensely aromatic, with notes of orange blossom, honey, and ripe fruit. It is generally sweeter than Cream sherry and is often served as a dessert wine. While blending with other sherries is allowed, the dominant characteristic should always be that of the Moscatel grape.
The Sweetness Spectrum: Cream Sherry in Perspective
In terms of sweetness, Pale Cream sherry occupies the lightest end of the spectrum, followed by Cream sherry, and then Moscatel sherry, with PX sherry being the sweetest of all. Cream sherry, therefore, offers a balance between the lightness of Pale Cream and the intense sweetness of Moscatel, making it a versatile choice for various occasions.
Serving and Enjoying Cream Sherry
Cream sherry is best served slightly chilled, around 12-14°C (54-57°F). This temperature helps to enhance its sweetness and aromatic complexity. It is typically served in a small sherry glass, allowing the aromas to concentrate and the wine to be fully appreciated.
Food Pairings: Finding the Perfect Complement
Cream sherry is a versatile wine that pairs well with a variety of foods. Its sweetness and richness make it a particularly good match for:
- Cheese: Strong, aged cheeses such as blue cheese or cheddar.
- Desserts: Fruitcake, chocolate desserts, and creamy puddings.
- Pâté: The sweetness of the sherry cuts through the richness of the pâté.
- Nuts: Almonds, walnuts, and other nuts complement the nutty notes in the sherry.
- Foie Gras: A classic pairing, the sweetness balances the richness of the foie gras.
Beyond Food: Cream Sherry as an Aperitif or Digestif
While often enjoyed with food, Cream sherry can also be enjoyed as an aperitif or digestif. Its sweetness and relatively high alcohol content make it a warming and satisfying drink, particularly on a cold evening. It can also be used in cocktails, adding a touch of sweetness and complexity.
Conclusion: Appreciating the Richness and History of Cream Sherry
So, why is sherry called Cream? Because the name, though potentially misleading, evokes the rich, velvety texture and sweetness that define this style. It’s a testament to the historical influence of the British market and the ingenuity of sherry producers in adapting to evolving consumer tastes.
While it contains no actual cream, the name accurately conveys the luxurious mouthfeel and decadent sweetness that make Cream sherry a beloved and enduring classic. Understanding its history, production methods, and differences from other sweet sherries allows for a deeper appreciation of its unique character and versatility. Raise a glass to Cream sherry – a sweet mystery elegantly solved!
What is Cream Sherry and how does it differ from other types of Sherry?
Cream Sherry is a type of sweet Sherry that’s made by blending dry Sherry, typically Oloroso, with naturally sweet Sherry, such as Pedro Ximénez (PX). This blending process, known as ‘sweetening’, increases the sugar content significantly, resulting in a rich and velvety texture. The higher sugar levels distinguish Cream Sherry from drier varieties like Fino or Manzanilla, which are pale, light-bodied, and bone dry, and also from medium-sweet Sherries like Pale Cream or Medium Sherry.
While Oloroso provides the nutty, oxidative character, Pedro Ximénez contributes intense raisiny, fig-like flavors and a thick, almost syrupy consistency. The final product offers a complex flavor profile, balancing the dry and nutty notes of the base Oloroso with the sweet and luscious characteristics of the PX. This combination gives Cream Sherry its distinct sweetness and appealing richness, making it a popular dessert wine.
Why is it called ‘Cream’ Sherry when it contains no actual cream?
The term “Cream” in Cream Sherry refers to its texture and mouthfeel rather than any dairy content. The blending process with Pedro Ximénez Sherry imparts a viscous, smooth, and velvety texture to the final product. This richness coats the palate, creating a sensation that is reminiscent of cream, hence the name.
Historically, the term “Cream” was used to describe wines with a particularly rich and smooth character. Winemakers and merchants adopted this terminology to convey the luxurious mouthfeel to consumers. The term has stuck with Cream Sherry, even though it may be misleading to some, becoming a universally recognized descriptor for this specific style of sweet Sherry.
How is Cream Sherry made and what are the key steps in its production?
The production of Cream Sherry begins with the base wine, typically a dry Oloroso Sherry. Oloroso is fortified to a higher alcohol content and undergoes oxidative aging in a solera system. This aging process concentrates flavors and develops the nutty, caramel-like character associated with this style of Sherry.
The next crucial step involves sweetening the Oloroso with a naturally sweet Sherry, most commonly Pedro Ximénez (PX). PX is made from sun-dried Pedro Ximénez grapes, which concentrate the sugars to an extremely high level. The winemaker carefully blends the Oloroso and PX to achieve the desired level of sweetness and complexity, creating the final Cream Sherry. The blend may then be aged further to allow the flavors to marry and integrate before bottling.
What are the typical flavor profiles and aromas of Cream Sherry?
Cream Sherry typically exhibits a rich and complex flavor profile, characterized by a harmonious blend of sweet and savory notes. Common flavors include dried fruits like raisins, figs, and dates, derived from the Pedro Ximénez component. Nutty notes of almonds and walnuts, stemming from the Oloroso base, are also prevalent.
Aromatically, Cream Sherry offers a captivating bouquet of dried fruit, caramel, toffee, and hints of spice. Depending on the specific blend and aging process, you might also detect subtle notes of chocolate, coffee, or even a slight hint of orange peel. The overall impression is one of richness, warmth, and comforting sweetness.
What are some good food pairings for Cream Sherry?
Cream Sherry is a versatile dessert wine that pairs well with a variety of sweet and savory dishes. Its rich sweetness complements desserts such as chocolate cake, pecan pie, and crème brûlée. The nutty notes also make it a great accompaniment to cheeses like blue cheese or aged cheddar.
For a more unconventional pairing, try Cream Sherry with pâté, foie gras, or even smoked salmon. The sweetness can cut through the richness of these savory dishes, creating a delightful contrast. Additionally, it can be enjoyed as an after-dinner drink on its own, as a digestif, or served slightly chilled to enhance its refreshing qualities.
How should Cream Sherry be stored and served to maximize its enjoyment?
Unopened bottles of Cream Sherry should be stored in a cool, dark place, away from direct sunlight and temperature fluctuations, just like other wines. A cellar or a wine refrigerator is ideal, but a pantry or closet away from heat sources can also work. Once opened, Cream Sherry should be recorked tightly and stored in the refrigerator.
While Cream Sherry can last for several weeks in the refrigerator after opening, it’s best enjoyed within a week or two to retain its optimal flavor and aroma. It is best served slightly chilled, around 12-14°C (54-57°F). This temperature enhances its sweetness and complexity, making for a more enjoyable drinking experience.
Are there different styles or variations of Cream Sherry available?
While the basic definition of Cream Sherry involves blending dry Sherry, typically Oloroso, with sweet Sherry like Pedro Ximénez, there can be variations depending on the specific Sherries used and the proportions of the blend. Some producers may use a higher percentage of PX, resulting in a sweeter and more intensely flavored Sherry. Others might emphasize the Oloroso component, leading to a drier and nuttier profile.
Additionally, some producers may experiment with different types of sweetening Sherries or aging techniques. These variations can create subtle differences in the final product, offering a range of Cream Sherry styles to explore. Ultimately, the specific house style and the winemaker’s preferences will influence the final character of the Cream Sherry.
Alden Pierce is a passionate home cook and the creator of Cooking Again. He loves sharing easy recipes, practical cooking tips, and honest kitchen gear reviews to help others enjoy cooking with confidence and creativity. When he’s not in the kitchen, Alden enjoys exploring new cuisines and finding inspiration in everyday meals.