Go in the parlor and pour yourself a glass of sherry and put your feet up.
The olives and white wine of Aguilar are celebrated in Spain, although the wine, which somewhat resembles sherry, is known as Montilla, from the adjacent town of that name.
The British Pharmacopoeia contains (i) an extract of the fresh corm, having doses of 4 to i grain, and (2) the Vinum Colchici, made by treating the dried corm with sherry and given in doses of 10 to 30 minims. This latter is the preparation still most generally used, though the presence of veratrine both in the corm and the seeds renders the use of colchicine itself theoretically preferable.
SHERRY, originally the name of wine coming from Xeres (Jerez de la Frontera), near Cadiz, Spain, and now the general name of the strong white wines, the lower grades excepted, which are made in the south of Spain (see Wine).
The early form of the word in English was "sherris" (abbreviated from "sherris-wine" or "sherris-sack"), which was taken to be a plural, and "sherry" was formed as a singular by mistake.
Among objects used are a pool of ink in the hand (Egypt), the liver of an animal (tribes of the North-West Indian frontier), a hole filled with water (Polynesia), quartz crystals (the Apaches and the Euahlayi tribe of New South Wales), a smooth slab of polished black stone (the Huille-che of South America), water in a vessel (Zulus and Siberians), a crystal (the Incas), a mirror (classical Greece and the middle ages), the finger-nail, a swordblade, a ring-stone, a glass of sherry, in fact almost anything.
There, in 1809, he founded the sherry business of Ruskin, Telford & Domecq; Domecq being proprietor of a famous vineyard in Spain, Telford contributing the capital of the firm, and Ruskin having sole control of the business.
The sherry produced near Jerez de la Frontera, the copper of the Rio Tinto mines and the lead of Almeria are famous.
Newly pressed rape oil has a dark sherry colour with, at first, scarcely any perceptible smell; but after resting a short time the oil deposits an abundant mucilaginous slime, and by taking up oxygen it acquires a peculiar disagreeable odour and an acrid taste.
Highly alcoholic wines, such as port and sherry, will improve and remain good for a much longer period than relatively light wines, such as claret, champagne or Moselle.
There are three main types of wine with which consumers in the United Kingdom are familiar, namely Sherry, Tarragona (Spanish Port or Spanish Red) and wines of a claret type.
Us as sherry, so called from the town of Jerez de la Frontera, which is the centre of the industry.
Sherry is produced in a small district bounded by San Lucar in the north-east, Jerez in the east and Port St Mary on the south.
There are two main types of sherry known in the United Kingdom, namely, those of the amontillado and those of the manzanilla classes.
Thus, according to Thudicum, the regular heavy sherry from albariza soil remains immature for a number of years and then becomes a fino.
The great bulk of sherry shipped to the United Kingdom is blended.
The system of blending sherry in some respects recalls that of the blending of Scotch whiskies.
The bulk of the sherry imported into the United Kingdom still consists of the heavier, fortified wines, varying in strength from 17 to 21% of absolute alcohol, although the fiscal change introduced in 1886, whereby wines not exceeding 30° proof (i.e.
In this connexion it is interesting to note that the importation of sherry into the United Kingdom on a considerable scale commenced in the 15th century, and that the wine shipped at that time was of the dry variety.
It seems possible that sherry was the first wine known as sack in this country, but it is at least doubtful whether this word is, as some contend, derived from seck or sec, i.e.
Chemically the sweet sherry differs from the natural dry light wines in that it contains relatively high proportions of alcohol, extractives, sugar and sulphates, and small quantities of acid and glycerin.
This is well illustrated by the following analysis: Analysis of Sherry (Fresenius).
Madeira, like sherry and port, is a fortified wine.
It is somewhat similar in character to the wines of Madeira, but its character also recalls some of the sherry types.
It is vatted and blended in much the same way as sherry, and there is a considerable trade in this wine with the United Kingdom.
The merest pleasurelover may consistently say that he prefers a single glass of good champagne to several bottles of cooking-sherry; the slight but delicate experience of the single glass of good wine may fairly be regarded as preferable to the more massive but coarser experience of the large quantity of bad wine.