What Is Sherry Wine? (Best solution)

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What is Sherry and why should you drink it?

  • Sherry is a type of fortified wine, meaning that a stronger liquor such as brandy is added to the wine. The elevated alcohol content of sherry makes it more shelf-stable, which was useful in sherry‘s early days since it meant that the wine could be shipped. The original sherry was from Jerez, in Spain,


How is sherry different from wine?

Sherry is a fortified wine from the Jerez region of Spain, where the primary grape is Palomino; while the wine is fermenting, a layer of yeast called flor is allowed to form on top of the wine, protecting it from spoilage and oxidation (although most Sherries are made in an oxidative style).

Is sherry wine sweet or dry?

While Sherry is often thought of as a sweet wine, it was traditionally made dry. It’s only in more recent years that Sherry wines have been sweetened to make the tasty dessert wines that people are more familiar with. This sweet Sherry is commonly known as Cream Sherry.

What type of alcohol is sherry?

sherry, fortified wine of Spanish origin that typically has a distinctive nutty flavour. It takes its name from the province of Jerez de la Frontera in Andalusia, Spain, sherry being an Anglicization of Jerez.

What does sherry taste like?

Most sherry exhibits nutty, dried fruit, and saline flavors. Often stereotyped as a cooking wine or a sweet dessert wine, the world of sherry is far more nuanced and varied, and many bottles pair extremely well with food.

Is sherry A red wine?

Dry white wine! Sherry is dry white wine that’s been fortified by adding alcohol, so it’s pretty close to a bottle of dry white already. The finish of a sip of sherry is sharper and dryer than a wine, which is a little sweeter.

What is sherry called now?

On September 1, 2010, any fortified wine made in Australia and previously named ‘sherry’ underwent a name change to become ‘apera’. Winemakers of Australia acknowledged that the name ‘sherry’ was not theirs to use and gave the name back to Spain.

Where do you buy sherry?

You can buy cooking sherry at most grocery stores. It is not considered an alcohol product, so you can purchase it if you are underage. Real sherry wine can only be purchased by an adult. Cooking sherry can also be bought at Amazon.com.

What does sherry smell like?

Nose: Sherry aroma of sweet sultanas, and raisins with a hint of sweet liquorice.

Is Shiraz a sherry?

During the Moorish period, the town was called Sherish (a transliteration of the Arabic شريش), from which both Sherry and Jerez are derived. Wines similar in style to Sherry have traditionally been made in the city of Shiraz in mid-southern Iran, but it is thought unlikely that the name derives from there.

Is sherry a brandy?

As nouns the difference between sherry and brandy is that sherry is (uncountable) a fortified wine produced in in spain, or a similar wine produced elsewhere while brandy is (uncountable) an alcoholic liquor distilled from wine or fermented fruit juice.

Can you get drunk off sherry?

Sherry and port will get you drunk more quickly than most other alcoholic drinks and they also cause the worst hangovers, doctor warns. It may seem a harmless tipple for grannies and great aunts, but a glass of sherry on. You have to drink quite a lot to get drunk.

Is sherry a liquor or liqueur?

In simple terms, sherry is a wine produced in Jerez de la Frontera, Sanlucar de Barrameda, and El Puerto de Santa Maria. It is a fortified wine, which means that a small amount of neutral grape spirit (brandy) is added to the wine to increase its alcohol content.

Is sherry a dessert wine?

Sherry is a dessert wine It is also these styles that are most appreciated by serious wine aficionados. Sherry works as a bone-dry aperitif (Fino or Manzanilla), with meat or cheese (Amontillado or Oloroso) and indeed some also work as a dessert wine (Moscatel and Pedro Ximénez).

Is sherry stronger than wine?

It’s Very Alcoholic While the oxidatively aged Sherries are stronger than table wines, the biologically aged wines: Fino and Manzanilla are not. More or less fortification is a necessary part in the production of the various Sherry styles, but they are so packed with flavour that a little goes a long way.

Do you refrigerate sherry?

The best advice is to keep it in the fridge at all times, and to properly close it again after each serve. This way a commercial Fino or Manzanilla will stay fresh for a few days (up to a week) in my experience, similar to a regular white wine actually.

Everything You Need To Know About Drinking Sherry Wine

Over the years, sherry wine has earned a very negative image among wine drinkers. Some of you may have grown up with an overindulgent great-aunt Judith who couldn’t get enough of the stuff, or you may have seen it parodied in popular culture. We don’t believe that Sherry is at the top of the list when it comes to sophisticated, nuanced wines. Sherry wine, on the other hand, has a lot to offer the modern wine enthusiast. You may use this guide to learn everything you need to know about Sherry, whether you want to make a traditional cocktail or find the right pairing for a tapas-style meal.

What Is Sherry Wine?

Sherry wine is a type of fortified wine that originates in Spain. Despite the fact that sherry is commonly seen as a sweet wine, it was historically brewed dry. It has only been in recent years that sherry wines have been sweetened to produce the delectable dessert wines with which most people are familiar. Cream Sherry is the name given to this creamy Sherry because of its sweetness. Sherry is a very alcoholic wine with an alcohol content ranging from 15 percent to an extremely drunken 22 percent.

Traditional Spanish wine aficionados, on the other hand, would serve their tapas with a beautiful glass of Sherry to accompany them.

How Is Sherry Wine Made?

Crushing, fermenting, and aging grapes are all steps in the production of Sherry, as is the case with other wines. Winemakers, on the other hand, must put in a lot more effort to give Sherry its distinctive flavor because the tasting experience is so different from that of other wines. As a starting point, sherry wine is always produced from white grapes. Several grape varietals are utilized, including the Palomino, Moscatel, and Pedro Ximenez, although the Palomino grape is by far the most popular.

  1. This basic wine is then fortified, which implies that it has been given an additional dose of alcohol.
  2. Yeast is added to the wine during the maturation process by winemakers.
  3. The yeast used in the creation of Sherry, on the other hand, is critical.
  4. Flor or “flor yeast” is the term used to describe these dead yeast cells.
  5. While many forms of Sherry are generated behind this layer of yeast cells, certain types are intentionally exposed to oxygen throughout the production process.

However, while oxidation can destroy some types of wine, it can have a significant positive impact on the flavor of others, as it can soften tannins and release complex nutty notes in certain varieties.

Types of Sherry Wine

There are many various sorts of Sherry wine, just as there are many different kinds of any of the world’s renowned wine types. Sherry wine is consumed in a variety of styles, each of which has a distinct flavor that is distinct from the others. This is accomplished by altering the technique by which the wine is made, which is often done by altering the aging process. Here are the five categories of people you should be aware of.


Fino, which translates to “refined” in Spanish, is the term given to the most widely available Sherry wine. This variant is the driest of all the cultivars in the collection. Fino Sherries are consumed while they are quite young, and they are typically aged for 4-7 years before being consumed.


Due to the fact that they are manufactured in a same manner, Manzanilla, which is the Spanish term for “chamomile,” is considered to be a subset of Fino. Nonetheless, this particular dry Sherry wine is made in a specific area in Southern Spain known as Andalusia. Even though Fino and Manzanilla are made in very identical ways and have very comparable alcohol and sugar contents, Manzanilla is given its name because it has a chamomile flower-like aroma. Manzanilla Pasada is a dry Sherry with a chamomile flavor that is a variation on the Manzanilla.


It begins its existence as a Fino wine, but it is fortified and transformed into a deeper, darker wine after being fortified. Typically, this Sherry is consumed unsweetened, although it can be sweetened during the winemaking process. In comparison to Fino and Manzanilla sherries, Amontillado Sherry is deeper in color and exhibits a range of more nuanced, savory tastes. This is due to the fact that it has a lengthier aging process.

Palo Cortado

Palo Cortado is a very unusual varietal of coffee. Palo Cortado is a unique Sherry that is produced in a different way from the other Sherries on our list. It is a balance between rich richness and crisp dryness. It was created as a result of a fortunate accident. If the protecting flor dies abruptly during the winemaking process, the wine will absorb oxygen, which will change the flavor of the wine. Palo Cortado was initially found in this manner, but today some winemakers purposefully oxidize Sherry in order to produce this varietal wine.


Oloroso is a full-bodied, dark, and extremely alcoholic red wine from Spain. In reality, it is reported to contain between 17 and 22 percent alcohol by volume. After being matured for several decades, these wines have a profound complexity and a strong bouquet of spices and other aromatics. Sherry made from Oloroso grapes is dry, although it can be sweetened to create dessert wines. But they must be branded as “Cream Sherry” in order to be legally sold.

What Does Sherry Wine Taste Like?

As a result of the numerous diverse varieties of sherry available, it is difficult to describe exactly what it tastes like. The most typical taste notes found in younger Fino Sherries, on the other hand, are preserved lemon, jackfruit, and savory flavors like as mushroom.

Alternatively, older Sherries like as Amontillado or Oloroso are characterized by a distinctive aroma and flavor of hazelnut, almond, and other nutty flavors.

How To Pair Sherry Wine

Consider combining younger, less complicated types, like as Fino or Manzanilla, with foods that have a lot of umami taste to complement the wine. Served with a glass of Fino Sherry, tapas items such as roasted almonds, a beautiful bowl of olives, or some cured meats make a wonderful compliment to Fino Sherry. The matching possibilities for younger types are comparable to those for white wines, but the pairing options for older styles are more akin to those for red wines. When savoring a glass of Oloroso, match it with meals that are similarly rich in flavor, such as creamy blue cheese or a delicious chocolate souffle.

How To Serve Sherry Wine

Because of the rich tastes of Sherry wine and the high alcohol content, it is best served cold in a tiny glass with a spoon. The rule of thumb when it comes to Sherry is that less is more, so a 3-ounce glass will suffice. Even when consumed on its own, sherry is a delectable treat, and it is also an essential component in many classic cocktails. An opulent Sherry sour is created by shaking a rich Sherry with ice, egg white, sugar, and lemon juice in a cocktail shaker. Additionally, sherry is a fantastic culinary wine, and it may be used in many traditional alcoholic sweets.

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Bring on the Tapas

Sherry is revered in its native Spain as well as across the rest of the world. Sherry wine is a delightful drink to experiment with because there are so many different varieties to pick from. Whether you want your wines bone dry or brimming with deep, savory aromas, there is a Sherry to suit your taste buds out there. It’s delicious when served chilled alongside a tapas feast, and it goes well with a variety of hearty and aromatic foods. So, whether you have plans to travel to Spain in the near future or simply enjoy frequenting your local tapas bar, make sure Sherry is on the list of drinks to order.

The types of Sherry

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Sherry is a fortified wine of Spanish origin with an unique nutty flavor that is often served chilled. ‘Jerez de la Frontera’ is derived from the province of Jerez de la Frontera in Andalusia, Spain, with the word “sherry” being an Anglicization of the word “Jerez.” Although the chemical is manufactured in other countries as well, including Cyprus, South Africa, Australia, and the United States, Spanish manufacturers have sought to restrict the use of the nameherry to fortified wines made in the country of Spain.

  • A bottle of authentic sherry originates from the sherry area, which is formally delineated and marked on the label of a bottle by the words “Jerez DO” (Jerez, Spain) (Denominacion de Origen).
  • This region is centered on the southwestern shore, and it includes the villages of Sanlcar de Barrameda and El Puerto de Santa Mara, as well as the city of Jerez de la Frontera, among others.
  • The work of offlor, mildewlike yeasts that are promoted by a small amount of exposure to air after fermentation, is critical in imparting the distinctive nutty flavor to the beer.
  • When used properly, this strategy allows younger wines to develop while keeping older wines fresh and helps to retain the uniformity, or historical continuity, of a kind.
  • Each time wine is pulled from the lowest tier for blending, it is replaced with wine from the next oldest vintage, which is immediately above it; the second tier is then replenished with younger wines from the third tier, and so on.
  • All sherry is fortified with high-proof brandy after fermentation, resulting in an alcohol content of around 16–18 percent, depending on the kind.
  • It is the Palomino grape that is used to make the paler, typically drier sherries, and the Pedro Ximénez grape that is used to make the sweeter, richer sherries, as well as muscat grapes.

Learn All About Sherry Wine

Originally from southern Spain, sherry is a fortified wine with a lengthy history. There are several varieties available, ranging from dry to sweet, mild to intense, prepared utilizing the historicsolerasystem (a barrel aging and blending system). It is produced in a variety of alcohol concentrations.

The majority of sherries include tastes of nutty, dried fruit, and saline. The world of sherry is significantly more subtle and diversified than it is sometimes categorized as a cooking wine or a sweet dessert wine; many bottles mix very well with a wide variety of foods.

Fast Facts

  • Region: Andaluca
  • Country of Origin: Andaluca, Spain Sweetness ranges from extremely sweet to extremely dry
  • Color: light cool to brown
  • ABV: 15–22 percent

Sherry vs. Port

The following regions: Andaluca; The following countries: Spain; The following countries: From extremely sweet to extremely dry, the sweetness ranges. Its color ranges from light cool to brown; its alcohol content ranges from 15 to 22 percent.

Taste and Flavor Profile

Sherry is produced in a variety of styles, each of which has its own taste profile, alcohol concentration, and other characteristics. Sherry is often low in tannins due to the fact that it is created entirely from white wine grapes.

  • It is possible to make sherry in a variety of styles, each of which has a different flavor profile, alcohol concentration, and other characteristics. Tannin levels in sherry are normally low due to the fact that it is manufactured entirely of white wine grapes.

Grapes and Wine Regions

Sherry is a fortified wine that is made in the “Sherry Triangle” in southwest Spain. Palomino, Pedro Ximénez (PX), and Moscatel are the white wine grapes that are used to manufacture sherry, and they are the principal grapes used to make sherry. It is possible to cultivate grapes in this location because the soil is chalky and limestone-based, and the climate is ideal for producing grapes, which are picked in the early fall. Before it is barreled, the wine is fortified with alcohol (the amount depending on the type of the wine).

When it comes to sherry, the quantity of flor and oxidation varies depending on the type; higher-alcohol, darker sherries spend less time covered in flor, and more time oxidizing.

This technique is essentially a blending system comprised of barrels that contain wines of varying ages and qualities.

Food Pairings

Sherry goes surprisingly well with a variety of cuisines. Fino sherry pairs beautifully with a variety of foods such as almonds, olives, salty ham, potato chips, and dips. Manzanilla’s light body and crisp taste make it a particularly ideal match for fresh and raw seafood dishes such as ceviche, which benefit from its light body and sharp flavor. When combined with white meats and rich sauces such as turkey with mushroom sauce, the nuttiness of Amontillado sherry is delicious. oloroso is a dry or medium-dry sherry that pairs well with rich meats and savory cheeses like manchego.

Pour three-ounce portions of sherry into a sherry glass, small wine glass, or tumbler and set aside.

Key Producers, Brands, and Buying Tips

Sherry is readily available in well-stocked grocery stores, liquor stores, and wine shops, and is available in a variety of quality levels. Look for sherry that is produced in the southern region of Spain, and avoid imitation that employ shortcuts and artificial sweeteners. In a pinch, a tawny port can be substituted for the sweet sherry in this recipe. Every bottle of Sherry should be stored upright in a cold, dark location. Once opened, light sherries should be stored in the refrigerator to extend their shelf life to approximately two weeks.

Unopened Amontillados will keep for two to three years, but Olorosos, sweet sherries, and cream sherries will all keep for many years once they have been opened. When shopping for sherry, look for the following high-quality brands:

  • Alvear, Emilio Lustau, Gonzalez Byass, Osborne, and Bodegas Dios Baco are among the producers. Gutierrez-Colosa, Valdespino, Hidalgo, and Bodegas Dios Baco are among the producers.

How is Port different from Sherry?

Greetings, Dr. Vinny. Thank you for putting an end to the uncertainty about the terms “Sherry” and “Apera.” Now, could you please explain the difference between Port and Sherry? — Malcom M., a resident of Newmarket, Ontario Greetings, Malcom. I’m delighted you noticed my prior response on the relationship between Sherry and Apera. Port and Sherry are related in the sense that they are both fortified wines, which means that distilled spirits such as brandy are added to the wine while it is still in the fermentation process.

  • However, sherry and port are produced in quite different methods and come from very different areas.
  • Sherry is produced in the Jerez region of Spain, where the primary grape is Palomino; while the wine is fermenting, a layer of yeast calledfloris is allowed to form on top of the wine, protecting it from spoilage and oxidation (although most Sherries are made in an oxidative style).
  • Read assistant editor Ben O’Donnell’s ” ABCs of Sherry,” which appeared in the December 2013 edition of Wine Spectator, for additional information about Sherry.
  • In some years, the vintners of the Douro Valley “declare” that the vintage is of exceptionally good quality and will produce Vintage Port; nonetheless, the majority of Port is mixed between vintages to ensure uniformity in taste.
  • —Vinny, the doctor

A Beginner’s Guide to Sherry Wine

Sherry, for those who aren’t familiar with her, is really fantastic. The casual restaurant or bar patron, on the other hand, is much than likely to cringe in response to this (another fortified wine,port, knows how it feels). It is often believed that sherry is inexpensive, that it is only used for cooking, and that it is only sipped by old people. This is to sherry’s detriment. It’s past time to put an end to all of it. Beer has gotten increasingly similar to wine in recent years, whereas wine has been more oxidized in recent years (e.g.natural wines, Jura Chardonnay,orange wines, etc.).

Whatever type of wine you are looking for, there is a good probability that you will be able to discover anything comparable to it inside the category.

The most iconic number nine in soccer, sweet wines such as port and Sauternes, are synonymous with scoring goals and soaking in the glory of their accomplishments.

Sherry wears the number ten, displaying creative flair and being more than eager to provide crafty assistance after crafty assistance, despite the fact that it might easily take the place of the number nine.

What Is Sherry?

Sherry, which originated in Spain and is manufactured mostly from the Palomino grape before being fortified with grape brandy, has a history that dates back several thousand years, although it only acquired widespread acceptance in Europe in the 13th century. Columbus set out for the New World with a plethora of goods in tow. It was a favorite of Shakespeare’s. As he prepared to sail around the world, Magellan is claimed to have spent more money on sherry than he did on guns, according to one of my favorite drinking stories of all time.

  • Sherry is produced in three towns in southern Spain known as themarco de Jerezor, or “Sherry Triangle”: Jerez de la Frontera (also known as Jerez, and pronounced “he-ref”), Sanlcar de Barrameda, and El Puerto de Santa Maria.
  • A huge phylloxera epidemic in the area in 1894 resulted in substantial harm to the environment.
  • Fino and Manzanilla are the two most popular dry kinds, followed by Amontillado, Palo Cortado, and Oloroso.
  • For the remainder of this post, we’ll be concentrating on dry sherries and their characteristics.
  • The production of dry sherries accounts for the majority of the sherries produced (aged without the flor).

Types of Dry Sherry

The Fino style is likely the most plain, dry, and frequently accompanied by some bready overtones in the aroma. This makes sense, considering that this type is matured under the flor — that is, in barrels beneath a film of its own yeast — which makes sense. There is some exposure to oxygen, but it is the ideal quantity in light of the flor’s defensive powers. This is a fantastic, economical introduction to sherry because it is really basic and tastes great cold. Try it with a selection of tapas.


It is likewise matured beneath the flor and shares many qualities with fino sherries, with the exception of one: Manzanilla sherry is solely produced in Sanlcar de Barrameda, where it is known as “the city of sherry.” Bodegas Lustau is a winery in Austria.


Amontillado is a touch darker, having been matured in barrels beneath the flor (until the flor has completely died) and then in casks, where it has been exposed to more air. The end product is a stunning tawny specimen with a woodsy flavor that is typically accompanied by candied fruit and nut ingredients.

Amontillado sherries are distinguished by the fact that they preserve both the biologic and oxidative characteristics of sherry manufacture. Try it with grilled mushrooms or artichokes and a reading from Edgar Allen Poe to complete the experience.

Palo Cortado

Palo Cortado sherry is a kind of sherry that combines the greatest characteristics of both worlds. It is also allowed to age oxidatively for a short period of time under the flor. If you’re having trouble deciding which side of the spectrum you like, a palo cortado is the drink for you. Despite the fact that they are not as rich as oloroso, palo cortados retain a very full mouthfeel with each sip.


The oloroso is the darkest and most complex of the wines, having been stored the longest and deserving of further maturing (it is also not aged under the flor at all). Because it spends the maximum time in the barrel, the taste is concentrated to the greatest extent. For those who want their sherry to be deep and elegant, this style is ideal for you.

Best Sherry to Try Today

  • It is widely considered to be the gold standard of fino sherries, and it is produced by Tio Pepe. The Hidalgo Pasada Manzanilla is dry and crisp, and it goes down easily on its own or combined into a cocktail
  • Nevertheless, it is best savored on its own. There are aromas of apple, orange flower, and toasted nuts in this sherry that has been skilfully mixed. Consider serving it as an aperitif before your next dinner party
  • TheValdespino Amontillado To Diegois a dry spirit with flavors of hazelnut, dried fruit, coffee, and a touch of caramel. An excellent acidity balance makes it an excellent after-dinner drink
  • The González Byass Leonor Palo Cortadois matured for 12 years and is rich in nutty notes combined with cherries and just a touch candied orange zest. TheFernando de Castilla Oloroso is a sweet wine that becomes somewhat drier with age
  • It is made to be enjoyed in the final days of winter. Sip on this layered sherry in front of the fireplace while reading a nice book on your lap. It is sufficient to drink fortified wine if you do not have access to a fireplace
  • Yet, the warming aspect of the fortified wine itself will suffice.

You may even follow the lead of great Portland barRum Club and recreate their “Fino Countdown” drink if you’re feeling really creative (Fino sherry, Blackstrap, and Jamaican rums, vanilla, allspice, lemon). Deliciously sweet, salty, and zesty, it is a delicious palette bender. Do you want something a little lighter? Tio Pepe advises a Tiojito, which consists of one part Tio Pepe Fino and three parts lemon-lime soda, according to the legend. Mark Stock published the original version of this article on February 25, 2019.

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an amazing tasting, and why we should drink more of it

Harveys Fine Dry Amontillado VOS Very fresh, salty, nutty nose is complex and bright. The palate is fresh and salty with a rounded, nutty character, high acidity and a citrussy finish. 91/100 (�19) Lustau Dry Amontillado VOSBrown colour.Soft, broad and rich with complex notes of old furniture, tar and casks. Hint of raisiny richness. 90/100 (�30) Sandeman Royal Esmerelda 20 Year Old Fine Dry Amontillado VOSCloudy light brown colour. Soft yet tangy with notes of fudge, nuts and tar. Dense with some spiciness. A broad, soft style that has faded a little. 89/100 (�14) Domecq Amontillado 51-1a 30 Year Old VORSOrange brown colour. Lively nose with fresh citrus fruit as well as nuts and herbs. Savoury, salty tang. The palate is lively and bright with some citrus freshness and good acidity, finishing very long. 92/100 (�30) Gonzalez Byass Del Duque Amontillado VORSFresh, complex and nutty with a nice citrussy brightness and good acidity. Very stylish. 92/100 (�14 Sainsburys, FortnumMason, Harrods) Hidalgo Amontillado Viejo VORSOrange/brown colour. Profound, complex nose with herbs, citrus and old floors. Powerful, tangy palate is herby with fresh citrus pith notes and salty nuttiness. Long finish: a really complex wine. 94/100 (�60 BB R, Tanners) Bodegas Tradicion Amontillado 30 Year Old VORSOrange colour. Lovely complex nose of marmalade, spice, dried fruits and lemons. The palate is lively and complex with brilliant citrus freshness under the nutty old furniture and herb notes. Brilliantly vibrant. 94/100 (�55 Fortnum Mason) WilliamsHumbert Jaffa Amontillado 30 Year Old VORSIntensely aromatic nose of crystalline fruits, grapes, herbs and raisins. The palate is rich with herby, tarry fruit and good acid. Expressive and complex. 91/100 (�11 Cambridge Wine Merchants, Lindley Fine Wines, Bristol Wine Merchants, Stanton Wines, Whitebridge Wines, Rodney Densem Wines, Goodrich Wines) Harveys Palo Cortado VOSOrange brown colour. Lively with lovely tangy citrussy freshness on the palate, together with richer, more raisiny sweetness. It has an off-dry character because of the richness of the fruit. 91/100 (�19) Hidalgo Jerez Cortado Wellington VOSLighter style. Dry, with herby, appley, tangy fruit. Quite bright and fresh with good acidity. 89/100 (�23 Majestic, Tanners) Lustau Palo Cortado VOSWarming, nutty and spicy on the nose with tar, herbs and old furniture. The palate has some fruit sweetness with good acidity. Complex and broad. 91/100 (�30) WilliamsHumbert Dos Cortados Palo Cortado 20 Year Old VOSYellow orange colour. Warm vanilla and spice nose. The palate is soft, spicy and nutty with herby, lemony fruit and attractive nutty complexity. 90/100 (�11 (�11 Cambridge Wine Merchants, Lindley Fine Wines, Bristol Wine Merchants, Stanton Wines, Whitebridge Wines, Rodney Densem Wines, Goodrich Wines) Domecq Palo Cortado Capuchino 30 Year Old VORSOrange brown colour. Aromatic, spicy, nutty nose with tangy citrussy freshness. The palate is broad and rich with lovely fresh, citrussy, spicy notes as well as some complex earthiness. 92/100 (�30) Gonzalez Byass Aposteles Palo Cortado VORSOrange brown colour.Rich, spicy, slightly tarry, intense nose. The palate is sweetly fruited with rich, grapey, raisiny character. Intense stuff. 92/100 (�14 Sainsburys, Fortnum Mason, Harrods) Hidalgo Palo Cortado Viejo VORSOrange brown colour.Complex, fresh, tangy nose with tar, spice, old casks and some lemony freshness. The palate is fresh with a herby tang to the dry, nutty, citrussy fruit. Complex, persistent and lively with a long finish. 93/100 (�75 BBR, The Sampler, Waitrose) Osborne Solera PΔP Palo Cortado Abocado VORSOrange brown colour.Weird nose but lovely palate. Funky, smoky and minerally on the nose � quite reductive. The palate is sweet, complex and raisiny with tarry notes. Very long finish. Odd but lovely. 94/100 (�85 Longford Wines) Bodegas Tradicion Palo Cortado 30 Year Old VORSYellow orange colour. Light, fresh and lemony. Fresh, complex salty citrus flavours on the palate. Long and complex, in a lighter style. 91/100 (�60) Fernando de Castilla Antique Oloroso VOSOrange coloured.Fresh, light and a bit funky with good acid and herby, citrus, orange peel character. Dry, with a lovely savouriness. 92/100 (�20 Waitrose) Lustau Dry Oloroso VOSBrown colour.Warm, rich, casky, nutty and raisiny on the nose. The palate is long and complex with broad, spicy flavours. 93/100 (�30) Valdespino Don Gonzalo Oloroso Viejo VOSBrown colour.Lovely rich, warm, spicy, casky nose. The palate is fresh and bold with lovely complex spicy notes and rich, grapey, raisiny, citrus characters. 92/100 (�29 Moreno) Domecq Oloroso Sibarita 30 Year Old VORSSavoury, herby, tangy nose with citrus freshness and some richer, casky notes. The palate is rich and intense with lovely spiciness. Complex, broad and with a long finish. 93/100 (�30) Hidalgo Oloroso A�ada 1986Orange colour.Tangy, citrussy nose. The palate is light and expressive with herby, citrussy complexity and a persistent, high-acid freshness. Fantastic complexity here. 94/100 (�85 Harvey Nichols) Hidalgo Oloroso Viejo VORSWonderfully complex citrus peel, floor polish and spice nose. The palate is funky and complex with profound, fresh, nutty, lemony complexity. Very expressive. 94/100 (�70 BB R) Osborne Solera India Oloroso VORSDeep brown colour. Old furniture nose with hints of orange peel and raisins. The palate is massively complex with tarry, spicy, raisiny fruit and fresh citrus notes. There�s some sweetness here. Awesome. 95/100 (�85 Longford Wines) Bodegas Tradicion Oloroso 30 Year Old VORSOrange gold colour. Complex, tangy nose is rich and fresh at the same time. The palate is dry with fresh, complex nutty notes and some citrus freshness, as well as some salty hints. A lighter style, but massively complex. 94/100 (�55 Fornum Mason) Valdespino Oloroso Solera Dei Su Majestad VORSDeep brown colour.Complex, tarry, spicy, casky nose. The palate is intense and quite rich with smooth, tangy herb, citrus, cask and raisin notes. Very refined. 93/100 (�230 Moreno) Gonzalez Byass Matusalem Sweet Oloroso VORSFantastic. Very sweet but complex and intense with fresh acidity and lemony brightness. Profound. 94/100 (�14 Waitrose, Sainsburys, FortnumMason, Harrods) Harveys Rich Old Oloroso VORSDeep brown colour. Rich, casky, old furniture nose with spice and tar notes. The palate is rich and intense with fresh citrus notes under the raisiny richness. 92/100 (�20) Lustau Rich Oloroso A�ada 1989Orange brown colour. Savoury, spicy, minerally edge to the raisiny nose. The palate is sweet and vivid with warm raisiny notes and casky complexity. 92/100 (�21 GreenBlue, FortnumMason) Lustau Rich Oloroso A�ada 1990Sweet and complex with tar, citrus and fudge notes. Fresh and intense with nice presence. 91/100 (�21) Garvey Oloroso VOSComplex, spicy and slightly earthy with sweet, rich, subtly raisined fruit. Bold and complex. Lovely. 92/100 Garvey PX VOSDeep brown. Very intense, sweet nose with raisins and tea. Viscous palate is supersweet with nice complexity. 90/100 Fernando de Castilla Antique PX VOSDark brown.Very aromatic raisiny nose. Viscous, smooth, sweet and raisiny palate which is soft and sweet. 92/100 (�20 Waitrose) Bodega Tradicion PX 20 Year Old VOSVery dark brown. Warm, sweet raisiny nose. Super sweet Christmas cake palate offset by nice spiciness and some acidity. Great balance. 94/100 (�60 FortnumMason) WilliamsHumbert Don Guido Pedro Xim�nez 20 Year Old VOSDark brown colour. Very sweet nose is raisiny and rich. Treacly, rich, raisined palate with a subtle bitterness. Lovely stuff. 93/100 (�11 Cambridge Wine Merchants, Lindley Fine Wines, Bristol Wine Merchants, Stanton Wines, Whitebridge Wines, Rodney Densem Wines, Goodrich Wines) Domecq PX Veneable 30 Year Old VORSViscous, almost black colour. Intense, tarry, raisiny nose. Rich, viscous palate with nice spiciness on the finish. Brilliant. (�30) Gonzalez Byass Noe PX VORSVery deep colour. Viscous, spicy and intense with lovely richness and supersweet raisiy fruit. 92/100 (�14 Sainsburys, FortnumMason, Harrods) Harvey Pedro Xim�nez VORSVery deep brown colour. Sweet raisiny nose. Open, soft and sweet. 90/100 (�20) Osborne Solera Viejo PX VORSVery deep brown colour. Complex, spicy, raisiny nose. The palate is intense and viscous with treacly, raisiny fruit. Nicely complex. 93/100 (�85 Waitrose)

The Seven Types of Sherry Wine – What to Know

Sherry may very well be at the top of the list of the most famous wines that many wine consumers have never had the pleasure of tasting. but they should! With a variety of characteristics ranging from bone dry to decadently sweet, it has something for everyone, and each one offers something different for the inquisitive wine enthusiast.

Types of Sherry

Sherry is a difficult wine category to understand since it covers seven distinct types. Pedro Ximénez is one of the many varieties of tequila available. Manzanilla is one of the most popular varieties. Sherries are made predominantly from the Palomino grape and may be created either oxidatively or non-oxidatively, with the solera method, which is a fractional aging and blending procedure, being used in both cases.

Where is Sherry Produced?

Sherry is solely produced in the Spanish appellation of Jerez, which is located on the southern coast of the province of Andalusia in the southernmost part of the country. In addition to the word Jerez (pronounced HARE-eth), Xérs (the ancient Phoenician name for the region), and Sherry are all written on the label of each bottle. The latter is the final consequence of a succession of mispronunciations of the Spanish word Jerez by the British. Because the British were influential in the distribution of Sherry around the world, the term “Sherry” has been around for quite some time.

Types of Sherry Grapes

Sherry is made from only three types of grapes, all of which are white in color. Moscatel (also known as Muscat of Alexandria in other parts of the world) is a small grape that grows in sandy arenas soil along the coast and is used to make sweet wines. Pedro Ximénez, sometimes known as PX, is a minor grape variety growing on clay-based barros soils farther inland.

It is used to make the very rich and sweet wines of the same name that are produced from the grape. Last but not least, Palomino is responsible for 95 percent of all Sherry production. This type thrives on chalky albariza soil, where it produces giant clusters and tremendous amounts of fruit.

How Sherry is Produced

Oxidative and non-oxidative sherry production are the two basic processes used in the production of sherry. During the aging process in the former, the wine is exposed to oxygen, resulting in the development of specific nutty flavors. A coating of frothy, waxy live yeasts called flor, which floats on top of the wine in a barrel that is 75 percent full, protects the wine from exposure to air. This method is used to make manzanilla and fino Sherries. These yeasts, in contrast to traditional fermentation yeasts, eat alcohol and oxygen rather than sugar.

  • Without mentioning the solera system, which is a multi-barrel process of fractional blending and maturing, any description about Sherry would be sorely lacking in depth and detail.
  • Consider the sight of rows of barrels stacked on top of one another.
  • The vacant area is subsequently filled with wine from the barrels below it, which is known as the 1st criadera (first cellar) (Spanish for nursery).
  • Barrels are never completely depleted, and the top layer of barrels is continually refilled with sobretable, a newly made wine.
  • The following are the seven different types of Sherry: Manzanilla.
  • These are dry wines that are also delicate and crisp, and they should be served refrigerated and consumed within a day or two after being opened.
  • Fino.

In the same vein as the manzanilla grape, fino is a light-colored wine that pairs well with olives and almonds, as well as seafood, especially when served chilled.


After that, it is fortified with more alcohol by volume (abv), which kills the flor.

This procedure gives amontillados its deeper, amber color, as well as notes of roasted nuts, tobacco, spice, and dried fruit, in addition to other characteristics.

These can be served dry or with a small amount of PX added for a hint of sweetness.


They have a rich, thick, and nuanced flavor, as well as an extremely nutty taste and a silky smooth texture.

Oloroso is frequently offered at the end of a meal, maybe alongside hard cheeses.

Palo Cortado is a kind of cortado.

This style begins its existence as a flor and is initially supposed to be transformed into fino or amontillado.

At the end of the process, you’ll have a wine of exceptional elegance and complexity, with a luscious texture and smell and taste components that are similar to those found in both agave and agave nectar.


After-dinner drinks or dessert wines, they can be made with tastes such as fig, chocolate, dried fruits, and roasted nuts to complement a variety of dishes.

15.5 to 22.5 percent by volume of alcohol.

It goes without saying that PX is derived from the grape of the same name.

After undergoing partial fermentation, the juice is fortified and added to a solera for storage.

It is a wonderful dessert wine on its own, but it is also delicious when poured over ice cream for an even more luxurious treat. Alcohol content ranges from 15 to 22 percent. Visit our whole list ofSherry to see what we have to offer!

An Inspiring Guide to Dry Sherry Wine

Sherry wine is not sweet, in fact, the majority of it is dry. In Spain, sherry wine is relished in the same way that a superb whiskey is. Get to know the many kinds of Sherry wine and which ones you should consider trying out (and even the ones to avoid). Jackson Rohrbaugh, a Sommelier at Canlis, gets us up to speed on the ins and outs of Sherry drinking culture. It is commonly served in tiny crystal glasses, but it can be consumed in any type of stemmed glassware.

A Guide to Sherry Wine

You’ve been duped, and you know it. Perhaps you were told that all Sherry is sugary, sticky, and unappealing at some point in your life. The first time I tasted wine was probably a kid sip from a dusty old bottle kept on top of grandma’s refrigerator, or a cheap label on a mass-produced California “sherry” on the grocery shelf. If you enjoy brown spirits, then Sherry may be the favorite wine you’ve never tried before, but you should.

What is Sherry Wine?

We may start with a few of facts: Sherry is a fortified white wine produced in Andaluca, in southern Spain, and has been produced for hundreds of years. The majority of it is dry and intended to be consumed with meals. So, let me clarify some fallacies and explain why Sherry is one of the world’s most delicious alcoholic beverages. We’ll start by dispelling a few popular misconceptions about Sherry. Purchase the book and receive the course! With the purchase of Wine Folly: Magnum Edition, you will receive a FREE copy of the Wine 101 Course (a $50 value).

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Isn’t Sherry Just a Sweet Wine?

Some of the sweet types (such as PX) make excellent dessert wines or fireside sippers, but they are not typical of the category as a whole. In the mid-20th century, Americans, in our desire for sweet, soda-like beverages, introduced this sweet Sherry to the market, while the Spaniards and the British maintained the best, most nuanced, and dry Sherry for their own use. We’ll look at these dry types and demonstrate why they deserve to be included alongside the world’s classic wines.

Where Does True Sherry Come From?

True Sherry can only be produced in the southern region of Spain. See the whole Spanish Wine Map for more information. In the same way that real Champagne can only be produced in a small area of the world, true Sherry can only be produced in a small corner of the world as well. Throughout history, many imitators have attempted to reproduce the salty, nutty, and aromatic profile of Sherry, but the particular winds, humidity, soil, and seasonal fluctuations in Andaluca give the wines made there a distinct flavor.

Because the Sherry Consejo Regulador and the Spanish government have not done much over the years to preserve the Sherry name all over the world, numerous inexpensive imitations are still being marketed with the name Sherry on the bottle, in contrast to the litigation-happy Champagne industry.


Isn’t Fortified Wine Too Strong?

True Sherry can only be produced in the southern Spanish region of Andalusia and Granada. See the whole Spanish Wine Map for more information on the region. Because authentic Sherry, like Champagne, can only be produced in a small corner of the world, Sherry’s splendor stems from this fact. Through history, many imitators have attempted to duplicate the salty, nutty, and aromatic characteristics of Sherry, but the particular winds, humidity, soil, and seasonal fluctuations found only in Spain give the wines made there a distinct identity.

Because the Sherry Consejo Regulador and the Spanish government have not done much over the years to preserve the Sherry name all over the world, numerous inexpensive imitations are still being marketed with the name Sherry on the bottle, in contrast to the litigation-happy Champagne producers.

The vast majority of them are sweetened bulk wines with artificial coloring and flavoring agents. .

Types of Sherry Wine

Now that we’ve delved into the storied history of Sherry, here are some recommendations for purchasing Sherry, as well as some suggestions for matching Sherry with food.

Styles of Dry Sherry Wine

  • FINOMANZANILLA: These are the Sherry types that are the lightest in color. These are aged beneath a layer of flor for as little as two years or as long as 10 years, and when bottled, they are intended to be enjoyed immediately. When combined with olives, Marcona almonds, and cured meats, they are really excellent. Fino and Manzanilla Sherry are among the best pairings for oysters on the planet, rivaling Champagne as the best on the planet. Try González-Byass’ original To Pepe Fino for a light, crisp classic. Those looking for something a little different need go no farther than Valdespino’s Fino Inocente or Hidalgo’s La Gitana Manzanilla En Rama, which is bottled directly from the cask without any filtering. For the greatest effects, Fino and Manzanilla should be served chilled. Fino’s layer of flor begins to disappear, or when the wine is purposely fortified to a high level of strength, the wine begins to oxidize and change flavor. AMONTILLADO: This is an Amontillado Sherry or, to put it another way, a Fino sherry that has been matured. Some of the saltiness of a Fino is present in these wines, but the color is deeper, and the finish is nuttier and fuller than that of Fino. Amontillado Sherry is also a versatile food wine, pairing well with prawns, seafood soup, roast chicken, or a cheese plate.Los TryLustau’s Arcos for a rich, stylish classic, or WilliamsHumbert’s Jalifa 30 year-old VORS for something intense and unforgettable
  • TryLustau’s Los Arcos for a rich, stylish classic, or WilliamsHumbert’s Jalifa 30 year This is a rare, elegant, and less common type of Sherry that emerges in specific conditions when the flor yeast dies abruptly and the wine begins to absorb oxygen. PALO CORTADO: A Palo Cortado has a salty flavor, but its mouthfeel is fuller and more powerful than a traditional margarita. On the palate, Palo Cortado can behave similarly to an Amontillado, but it often exhibits a wonderful balance of richness and delicacy. Try Valdespino’s Palo Cortado Viejo for something delicious and complex, or Hidalgo’s Wellington 20-year for a showpiece
  • Or try Valdespino’s Palo Cortado for something delicious and complex. OLOROSO:Oloroso is a plant that never blooms. Instead, the contact between the wine and the air is responsible for all of the taste in these wines. Normally, oxidized wine is regarded as inferior, but when aged for five to twenty-five years in a Sherry solera, the wine develops into a full-bodied, black, and expressive substance that demands to be paired with braised meat, bitter chocolate, and bleu cheese, among other dishes. Oloroso Sherry is fragrant and peppery, and it may be as smooth as a finely aged bourbon. Try González-Byass’ Alfonso for an iconic Oloroso, or Fernando de Castilla’s Antique for something uncommon and unforgettable
  • If you want to be adventurous, try Fernando de Castilla’s Antique.

There is no other wine that can compete with Sherry in terms of age and complexity for the price. Now that you have a thorough understanding of the many kinds of Sherry wine, here are some more factors that, when considered together, distinguish Sherry from all other wines produced across the world. Spanish wines were fortified with brandy by merchants in order to withstand stormy seas.

The Fortified Wine in the Age of Exploration

Sailors exploring the waters during the Golden Age of discovery always had a supply of alcoholic beverages with them. Water was disease-ridden and unreliable, thus it was common practice to add wine or rum to water in order to benefit from its antiseptic effects. Given the fact that casks of wine would decay after several weeks of exposure to the hot tropical sun, merchants would put brandy in their barrels to “fortify” the wine and keep it from spoiling. Britain came to enjoy this style of wine, and its merchants established themselves in Jerez de la Frontera, where they began fortifying the local wines in order to transport them elsewhere.

Upon Drake’s return to England, his stolen wine became all the rage, and the wines of Jerez gained a loyal following in the process.

Jerez, A Place Apart

There is no other site on the planet that can produce wines like those produced in Jerez. In addition to having white chalky soil and bright sun, the breezes are great for producing grapes. In this location, the winds of the Poniente and Levante blow through, providing the open-air cellars with the ideal combination of humidity and temperature for gently aging the wines in barrel. When the mild beach climate of Andaluca is combined with a unique phenomena known as flor, a unique phenomenon is created.

Flor imparts a tangy, salty flavour to the wine as it develops.

.A barrel begins with Sherry and finishes in the Highlands of Scotland.

The Wine Blender’s Art

Sherry, like most Champagnes and Scotches, is a blended product, as is most other liquors. Each year, ancient barrels of wine in a Sherry bodega are refreshed with somewhat younger wine, and the oldest mixed barrel is bottled at the end of the year. This is referred to as the Solera method, and it produces a wine that can be the result of as little as three or as many as 100 vintages, and it is well worth the price tag. Simply described, a Solera is a collection of barrels used to mature a single wine; the wine in these barrels will gain greater complexity with each passing year as new wine is introduced to the mix.

On the surface of Sherry, a coating of ‘flower’ grows, which serves to preserve it. Deborah Harkness is the author of

Sherry and SpiritsSherry is aged in oak casks, which have proven themselves over centuries to be the best vessel for aging both wine and spirits. Once the Sherry cellar is finished with a cask,it’s sold to a distiller of Scotch.If you’re a lover of brown spirits, then Sherry might be your favorite wine you’ve never tried. Many Scotch Whiskeys and rums are finished in used Sherry casks, lending that layer of nutty, toffee-glazed complexity so prized in a great dram. Macallan, Glenmorangie and many of the other great Speyside distilleries form their styles around this practice. FACT:During the Colonial period Sherry casks were too expensive to ship back, so they were used to store whiskey. Distillers noticed a great improvement in the flavor after storage and thus, the Sherry cask Scotch was born.Sherry —especially a dark, rich Oloroso or a tangy Amontillado, can be just as intense as an aged whiskey. Spirits with 10-20 years of age command a high price, but many Sherries can be found under $20. Many are from Soleras where the youngest barrel is 10 years old and the oldest may be 100!

I hope you now have some tools to go enjoy some delicious dry Sherry. I recommend reading more about the complex, mysterious world of Jerez and its wines atsherrynotes.comorsherry.org, and picking up Peter Liem’s fantastic bookSherry, ManzanillaMontillaon his websitesherryguide.net

Background Ruben published an article on August 8th, 2017 | by Ruben There are other lengthy pages on this website, but if you’re in a rush and just want the essentials, here is the place to go. To get you started, go through our sherry primer, which shouldn’t take more than five minutes to complete. Several links direct you to further in-depth examinations of various subjects.

Sherry: a unique Spanish wine

Sherry is essentially a fortified wine, made by starting with a white wine and then adding more alcohol (distilled grape juice) to it to make it more alcoholic. It can only be grown in a tiny portion of Andalusia, in the south-western part of Spain, and it is quite expensive. The sherry triangle is comprised of three important cities: Jerez de la Frontera (thus the name JerezSherrisSherry), Sanlcar de Barrameda, and El Puerto de Santa Mara, all of which are located in the province of Jerez de la Frontera.

  • Albariza soils, which are pure white in color and have a high concentration of chalk and limestone, are typical of this region.
  • In spite of the fact that Palomino is a high yielding variety, it produces wines with moderate acidity and little fruitiness, and is particularly adept at capturing the minerality of the coastal soil.
  • Since 2021, a number of additional heritage grape varieties have also been permitted for planting.
  • More information on the D.O.

Dry styles of sherry wines

Although most people associate sherry with sweet wines, the vast majority of sherry wines are really dry. Dry sherry is available in two varieties:

  • Aged sherry (paleFino/Manzanilla) that has been biologically aged (i.e., matured beneath a layer of offlor that has been walled off from oxygen)
  • Oxidatively aged sherry (darkOloroso) that has been aged without a layer of offlor and has been reacting with the oxygen contained inside the barrels.

Flowers are yeast cells that grow on top of the wine and develop within the barrels when it is being fermented. The growth of flor happens naturally in humid bodegas; however, factsherry bodegas are particularly constructed to offer the ideal circumstances for this flor to flourish. Increasing the amount of alcohol in the base wine inhibits or prevents the growth of the flor, causes the wine to age oxidatively, and causes the wine to progressively change color. There are two varieties of dry sherry that are hybrids: Amontillado and Palo Cortado.

Sweet sherry

Sweet sherry is made by either selecting Pedro Ximénez(PX) or Moscatelgrapes late in the season and drying them in the sun for maximum sugar concentration, or by terminating the fermentation process early in the process. As a result, a naturally sweet wine is produced. Sherries, on the other hand, are either Medium or Cream sherries, which are mixes of dry wines with sweet wines or grape syrup with differing degrees of sweetness (CreamMediumDry).

The famousBristol Cream, which was enormously popular from the 1960s to the 1980s but is now losing its appeal, inspired the name of the classification. Learn more about the process of making sherry wines. A comprehensive list of all sherry varieties

Sherry: aged in a solera

Sherry wines are typically aged in thesolerasystem, which is a one-of-a-kind method. It consists of a collection of barrels stacked in groupings, each having a little greater average age than the others. Consider it as a waterfall system: the ultimate wine is bottled from the oldest barrels at the bottom, which are then topped up with somewhat younger wine from the previous stage orcriadera, and so on and so forth. The fresh wine from the most recent harvest is given to the criadera who is the youngest.

Because a solera produces a wine that is a continuousblend of multiple vintages, any age given on the label is an average age of all the wines included in the solera’s production.

Vintage sherry is typically matured statically, rather than in a solera, to achieve the best flavor.

Storing, serving and pairing sherry wines

Sherry should be stored upright, in a cool, dark location away from direct sunlight. Fino and Manzanilla should be treated in the same way as other white wines: don’t leave them open for too long, and once opened, they’ll only keep their freshness for a few days in the refrigerator. Other varieties of sherry, particularly those that experience some oxidation, are more stable and may be stored for extended periods of time, even in an open bottle. Be mindful of using a good wine glass for sherry that has an adequately broad aperture, similar to that used for white wine.

Fino / Manzanilla is a delicious aperitif that goes well with fish, vegetables, and sushi dishes.

Oloroso is a red wine that goes well with red meat and sauce.

PX / Moscatel are dessert wines with a sweet taste (think chocolate or blue cheese).

More information about storing sherry wine may be found here.


About the Author

A Certified Sherry Educator who fell in love with sherry twenty years ago, but who kicked it up a notch in 2013 when she began blogging about it and becoming a sherry expert. I lived in Madrid for a couple of years and am now back in Belgium to finish my degree. I also have a whiskey blog, which you can see at www.whiskynotes.be.

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