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Gerry Rylance
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Native in: English | |
Freelancer,  Verified site user | | Translation | | Specializes in: | | Management | Tourism & Travel | | Wine / Oenology / Viticulture |
| Also works in: | | Agriculture | Business/Commerce (general) | | Construction / Civil Engineering | Cooking / Culinary | | Education / Pedagogy | Government / Politics | | Marketing / Market Research | Medical (general) | | Journalism |
More Less | | Questions answered: 3 | | Wire transfer | Sample translations submitted: 1 Spanish to English: Enjoying Sherry
Detailed field: Wine / Oenology / Viticulture | Source text - Spanish
En general, el vino de Jerez no evoluciona favorablemente en botella; su peculiar crianza y envejecimiento están asociados a ese espacio fascinante que es la bota de madera, y una vez que lo abandona, el vino está ya en su momento óptimo de consumo y no debemos esperar una evolución positiva en el interior del envase. En general, pasado un cierto tiempo en la botella, podemos advertir una merma de algunas de las cualidades organolépticas del vino.
El período máximo de permanencia en botella durante el que el vino mantendrá sus características originales dependerá del tipo de Jerez del que se trate, siendo lógicamente más delicados los vinos de crianza -finos y manzanillas- para los que la saca de la bota supone un cambio importante de “habitat”, al quedar desprotegidos del velo de flor que los aísla de la oxidación. Por lo que respecta a los vinos de Jerez que se envejecen en contacto con el aire –olorosos, pedro ximénez...- su nivel de estabilidad es muy alto, por haber experimentado ya en la bota un intenso proceso de oxidación.
En los últimos años las bodegas han incorporado importantes mejoras tecnológicas a sus procesos de embotellado, de tal manera que, incluso los vinos con crianza biológica, alcanzan a mantener todas sus cualidades organolépticas intactas durante períodos importantes de tiempo: los modernos procesos de filtrado o el uso gas inerte para sustituir al oxígeno que pueda eventualmente introducirse en la botella, son técnicas que permiten que los amantes del Jerez de todo el mundo puedan disfrutar de estos vinos como si estuviesen aún en la bodega.
En todo caso, será necesario respetar siempre unos ciertos períodos máximos de conservación en botella, después de los cuales comienza a haber una cierta evolución de algunas de las características organolépticas del vino. Este proceso obviamente se acelera una vez que hemos abierto la botella; aunque en el caso del vino de Jerez no es absolutamente necesario consumir de una vez todo el contenido de la botella, el contacto directo con el oxígeno del aire que se produce al extraer el tapón produce una más rápida evolución de los cambios en el vino.
| Translation - English
Generally speaking sherry does not improve once it has been bottled, its particular ageing system being closely linked with its fascinating sojourn inside the wooden cask. Sherry wine therefore reaches its optimal point for consumption at the moment it is withdrawn from the butt. We should not expect it to improve inside the bottle and, in fact, once it has passed a certain time there we are able to detect a certain deterioration of some of the wine’s organoleptic qualities.
Once in the bottle the maximum period of time during which sherry will maintain its original characteristics depends upon the type of sherry in question. The most delicate wines are logically those aged biologically (finos and manzanillas) and taking them from the cask produces an important change in their habitat, suddenly leaving them unprotected by the film of yeast which until this moment has prevented oxidation. Other types of sherry which are aged in contact with air, olorosos, pedro ximénez, etc…, possess very high levels of stability as a consequence of the intense oxidation process undergone inside the butt.
Over the past few years sherry firms have incorporated significant technological advances into the bottling process and these days even biologically aged wines are able to maintain their organoleptic qualities intact for long periods of time. Modern filtration processes and the use of inert gas to replace any oxygen which may possibly enter the bottle are techniques which enable sherry lovers all over the world to enjoy these wines as if they were still inside the bodega itself.
Having said this, it is always useful to bear in mind certain maximum periods of time during which any wine may be kept in the bottle, after which it starts to lose some of its organoleptic characteristics. This process is logically accelerated once the bottle has been opened. Although in the case of sherry it is not absolutely essential to drink the bottle in one go, direct contact with oxygen present in the air brought about by removing the cork from the bottle accelerates the natural development of the wine.
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More Less | | Years of translation experience: 20. Registered at ProZ.com: Jun 2003. | | N/A | | N/A | | N/A | | Adobe Acrobat, Adobe Photoshop, Microsoft Excel, Microsoft Word, Powerpoint, SDL TRADOS | | http://www.tenidiomas.com | | Conference organized | | Keywords: spanish, sherry, wine, oenology, brandy,
Profile last updated
May 28, 2009 |
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