[nursery] barrels inoculated with Flor yeast. Just out of interest, Dirkie is using the same flor yeast that he started off with when he went to work at Monis in 1979. A bit like, Poilane, the famous bakers in Paris using a yeast mother which has been alive for years. After the wine comes out of the Criadera it is blended and transferred to large 1150 litre Solera barrels for further three years.
It looks like: Pale gold, gem bright.
It smells like: Nuts, vanilla and soft sun dried apricots. Sea salt, windfall citrus.
It tastes like: Aromatic, crisp and dry. The flavours have a mineral undertow followed by dry lime, creamy cashew long, smooth dry finish.
Alida Ryder’s Bacon & Mielie Bread
It’s good with: Serve in a conventional wine glass that you can get your nose into for the wondrous aromas that add so much to the taste of the wine. Served chilled it is the perfect aperitif with a plate of green olives and some almonds. You can serve the almonds in their skins or blanch and toast and salt them. In the late afternoon, Alida Ryder’s Bacon and Mielie Bread, hot out of the oven and slathered with butter served with a large glass of the Monis Pale Dry perfectly chilled, snacks do not come any better. CLICK HERE for Alida’s recipe.
The name Sherry is protected under the designation of origin. Sherry is produced only in what is known as the Sherry Triangle, which is in the southern Spanish province of Cadiz. Three towns create this triangle, Jerez de la Frontera, Sanlucar de Barrameda and El Puerto de Santa Maria. Sherry, an English word, is a British take on Jerez. According to European Union legislation South Africa may no longer use the name Sherry for this style of wine. In Australia and in Canada Sherry is called Apera.
Read more about Monis Traditional Flor Wines – CLICK HERE