Which style Sherry wine for making salami?

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Indaswamp
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Which style Sherry wine for making salami?

Post by Indaswamp » Tue Dec 29, 2020 07:33

I did not know there were so many different types of sherry wine. The one I am familiar with is the dark sweetened sherry. I don't know which one would be best for inclusion when making salami. Fino, Manzanilla, Amontillado, Oloroso, or a sweetened sherry? I'm thinking the bold oloroso, but that is just a guess. Any assistance choosing is appreciated. Thanks.
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redzed
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Re: Which style Sherry wine for making salami?

Post by redzed » Wed Dec 30, 2020 05:52

That's a tough question because sherry is usually not used in salami making. It's a high alcohol type of wine (esp. olorosso) which may act as an antimicrobial and destroy beneficial bacteria. It's also a low acid wine and traditionally wine was added to lower the pH. A yound aromatic white works well, and a young fruit forward red usually also has acidity and flavour. I'm curious why are set on sherry?
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Re: Which style Sherry wine for making salami?

Post by Indaswamp » Sun Jan 03, 2021 05:11

Thank you for the reply redzed. I looked online and found this:
Inspired by a recipe from the mountainous Brianza region in Northern Italy, COLUMBUS® Crespone Salami from well-trimmed, premium cuts of antibiotic-free pork. We season them with pepper, garlic and sherry wine, then stuff the pork into natural casing and slow age it for a particularly tender texture and ‘country style’ taste. Varieties slow aged at least 26 days.
https://www.columbuscraftmeats.com/prod ... i/crespone

Thus my search for Sherry wine....
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Re: Which style Sherry wine for making salami?

Post by Indaswamp » Sun Jan 03, 2021 05:16

And thank you for the pointers on high acidity wines. In a lot of my salamis I have been using Chianti which is a high acid wine made from Sangiovese Grapes.
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Re: Which style Sherry wine for making salami?

Post by redzed » Sun Jan 03, 2021 07:49

Might work if you dose in small amounts. And with all due respect to Columbus products, (I liked most of their stuff), this crespone is a bit far fetched and far from the original. Sherry is probably unheard of in northern Italy . The only people that I know who drink sherry are Brits who sit by the fireplace and talk only about the weather.
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Re: Which style Sherry wine for making salami?

Post by redzed » Sun Jan 03, 2021 07:55

Indaswamp wrote:
Sun Jan 03, 2021 05:16
In a lot of my salamis I have been using Chianti which is a high acid wine made from Sangiovese Grapes
I bought 225lbs of Sangio grapes this fall. Good Brix and the wine is just about finished the malolactic fermentation. Will be transferring it to a barrel next week. Grapes came from a high production grower, but the numbers are good and it has potential. Might blend it with 15% merlot.
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Re: Which style Sherry wine for making salami?

Post by Indaswamp » Sun Jan 03, 2021 22:27

redzed wrote:
Sun Jan 03, 2021 07:49
Might work if you dose in small amounts. And with all due respect to Columbus products, (I liked most of their stuff), this crespone is a bit far fetched and far from the original. Sherry is probably unheard of in northern Italy . The only people that I know who drink sherry are Brits who sit by the fireplace and talk only about the weather.
Ah...I do like your reasoning. Since I would like to recreate an original version, which wine would you recommend?

Also, how similar is Crespone to Milano? Is the only difference the casing it is put in?
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Re: Which style Sherry wine for making salami?

Post by redzed » Mon Jan 04, 2021 08:16

Indaswamp wrote:
Sun Jan 03, 2021 22:27
Since I would like to recreate an original version, which wine would you recommend?
I did a lot of searching for an authentic recipe and settled on Ruhlman and Polcyn's (with amendments).
viewtopic.php?f=5&t=8514&hilit=crespone
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Re: Which style Sherry wine for making salami?

Post by Indaswamp » Mon Jan 04, 2021 16:18

Thank you redzed.
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