Winemaker Notes
Dry Sackis a popular brand of sweet, blended sherry, produced since 1906. Especially the Netherlands and Germany arefond ofthis type of product, but also in the rest of Europe you’ll find it in many supermarkets. The UK and USA prefer the Cream style which holds even more sugar.
Blended sherryis a composition ofdifferent types, in this caseAmontillado,OlorosoandPedro Ximénezwines. Dry Sack is slightly different in the sense that the mixture isreturnedto a solera after blending. The grapes for Dry Sack are taken from Williams & Humbert vineyards in theJerez Superiorarea (Pago Balbaína and Pago Carrascal).
The labelMediummeans it is sweetened, in this caseto around 30 g/l. It used to be calledMedium Drybut don’t focus on the confusing“dry” part – it’s fairly sweet indeed. You can drink it on its own, as an aperitif (although I prefer dry wines to increase my appetite)or as a gentledigestif. Another suggestion is toturn it into a spritzer (with Canada Dry for example)or a cocktail (try vermouth).
Williams & Humbertare quite famous for this kind of “married blends”. The blend is produced quite early in the process andthecomposition goesthrough a solera system to mature further. No doubt it helps to integrate the flavours and produce a more harmonious result, rather than blending mature wines that aged separately.They evenproduce very old premiumblends in the same way, for example the +/- 30 years oldAmontillado blendAs You Like It.
Drysack Medium Dry(15%,Williams & Humbert)
Nose:sweet almonds and lots of toffee. Caramelized peanuts and honey. Dates. You can still recognize the Amontillado on the nose, there’s a hint of flor and damp cellars but all of the usual,tangy intensity is taken away and replaced with a flattening sweetness.
Mouth:medium sweet indeed, but not too sticky when chilled. The tanginess of Amontillado still comes through, resulting in a slightly bittersweet palate.Sweet baked apples. Some dried apricot and raisins, with soft hints of walnuts. Soft traces of tannins as well, but overall a bit muted.
Summary:Dry Sack Medium is too sweet to be called authentic savouring sherry, although the Amontillado origins are still noticeable. Difficult to pair with food. I’m not a big fan but I agree it works well as a spritzer or cocktail. To be revisited when the summer returns!
