a little more oxidation and concentration of flavors. This style was reminiscent of the wines from nearby Montilla and they picked up the name amontillado meaning "in the style of Montilla". There was more experimentation in making the wines sweeter. They found that the must from Pedro Ximénez (PX) grape oxidized more slowly and added its own dimension of strength and sweetness to wine that it was blended with. Wines with significant proportions of PX added started to be called "Cream" or "Sweet" Sherry. Modern day Throughout the course of the 19th century, Sherry competed with Rioja for the distinction of being Spain's most recognizable wine and would be considered by many wine critics as one of the great expressions of white wine in the world. Sherry also had to compete with the new wave of "Sherry-like" wines being produced in South Africa, the United States, Australia, France and Germany. Then came the almost inevitable attack of the phylloxera plague. At the turn of the 20th century, Sherry merchants worked to replant their devastated vineyards and reclaim lost ground in the wine market. The region attained Denominación de Origen status in 1935 and began work to trademark the name Sherry for the unique wines produced in the region (which it now is within the European Union). Despite these efforts, sales continued to decline at the end of the 20th century as Sherry fell out of fashion among consumers-especially in some of the emerging markets of the United States, Japan and Australia. See also Hidalgo (sherry) History of Port References External links History of Sherry on the official sherry.wine website History of Sherry: interactive timeline Economic history of Spain Sherry Sherry zh:葡萄酒的歷史