Sherry - Jerez

Sherry (Jerez): Key Styles and Characteristics

Sherry, originating from the Jerez-Xérès-Sherry Denomination of Origin (DO) in Andalucía, is a renowned fortified wine with centuries of winemaking tradition. Produced in the "Sherry Triangle" between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María, Sherry is known for its diverse range of styles, from dry and refreshing to rich and sweet. Below is a guide to the most important types of Sherry, highlighting their production methods and distinct flavor profiles.

1. Fino Sherry

  • Overview:
    Fino is the lightest and driest Sherry, known for its pale color and refreshing taste. It is typically consumed young and fresh, offering bright acidity and delicate aromas.

  • How It’s Made:
    Fino is aged under a layer of flor yeast, which forms on top of the wine, protecting it from oxidation. This type of biological aging preserves the wine’s fresh and crisp character. The wine ages in a solera system for several years, typically between 3 to 7 years.

  • Tasting Notes:
    Fino is characterized by flavors of green apple, almonds, and a slight salinity from the nearby Atlantic Ocean. The presence of flor gives it a subtle, yeasty undertone.

  • Food Pairing Suggestions:
    Ideal for pairing with tapas, including olives, almonds, Iberian ham, and seafood such as anchovies and prawns. Serve it well-chilled for the best experience.

2. Manzanilla Sherry

  • Overview:
    Manzanilla is a specific type of Fino Sherry produced only in Sanlúcar de Barrameda, where the cooler coastal climate gives it a distinctive, more delicate character compared to Fino made elsewhere.

  • How It’s Made:
    Similar to Fino, Manzanilla is aged under flor yeast in the coastal town of Sanlúcar de Barrameda. The oceanic influence results in a lighter, more aromatic style of Sherry with pronounced briny notes.

  • Tasting Notes:
    Manzanilla features flavors of green apple, almonds, and chamomile, with a salty finish that reflects the region’s maritime climate.

  • Food Pairing Suggestions:
    Pairs beautifully with shellfish, oysters, and fried fish dishes. It is also a wonderful accompaniment to light tapas and Spanish tortilla.

3. Amontillado Sherry

  • Overview:
    Amontillado offers a fascinating mix of biological and oxidative aging, starting as a Fino and then continuing to age without the protective flor. This dual process gives Amontillado its unique blend of freshness and richness.

  • How It’s Made:
    After an initial period of aging under flor, Amontillado loses its protective yeast layer and is exposed to oxygen, resulting in a more complex wine. It is fortified to a higher alcohol level (around 17-18%) and ages for a longer time in the solera system.

  • Tasting Notes:
    Amontillado combines the nutty qualities of Fino with the toffee, caramel, and tobacco notes from oxidative aging. The wine is dry but rich, with layers of complexity.

  • Food Pairing Suggestions:
    Amontillado shines with aged cheeses, nuts, pâtés, and grilled mushrooms. It also works well with game or foie gras.

4. Oloroso Sherry

  • Overview:
    Oloroso is a rich, dark, and full-bodied Sherry that undergoes oxidative aging from the start, without any biological aging under flor. It’s a bold wine, perfect for those who enjoy more robust flavors.

  • How It’s Made:
    Oloroso is fortified early to around 17–20% alcohol, which prevents the formation of flor and allows the wine to age in contact with oxygen. This results in a darker color and more intense, complex flavors. It can be aged for decades.

  • Tasting Notes:
    Oloroso is known for its rich flavors of walnuts, dried fruits (figs, dates), toffee, and leather. While traditionally dry, sweetened versions are available under the label "Cream Sherry."

  • Food Pairing Suggestions:
    Pair dry Oloroso with braised meats, stews, roasted game, or aged cheeses. Sweet Oloroso is ideal with chocolate desserts or caramelized pastries.

5. Palo Cortado Sherry

  • Overview:
    Palo Cortado is a rare and unique Sherry that begins life as a Fino or Amontillado but unexpectedly develops into something richer and closer to Oloroso. Its dual nature combines the freshness of Amontillado with the body of Oloroso.

  • How It’s Made:
    Originally intended to age under flor, Palo Cortado loses its yeast layer early and begins aging oxidatively. This unpredictable process results in a Sherry that bridges the gap between the elegance of Amontillado and the richness of Oloroso.

  • Tasting Notes:
    Palo Cortado is dry and deeply complex, featuring flavors of hazelnuts, almonds, dried fruits, and caramel, with a rich, velvety texture.

  • Food Pairing Suggestions:
    Pairs well with foie gras, Iberian ham, game meats, aged cheeses, and savory dishes with bold flavors.

6. Pedro Ximénez (PX) Sherry

  • Overview:
    Pedro Ximénez (PX) is the sweetest and darkest style of Sherry, made from sun-dried Pedro Ximénez grapes. It is an intensely sweet dessert wine, often described as a rich and syrupy treat in a glass.

  • How It’s Made:
    PX grapes are dried in the sun (asoleo process) to concentrate their sugars before fermentation. The resulting wine is fortified and undergoes oxidative aging, resulting in a deep, luscious, and incredibly sweet Sherry.

  • Tasting Notes:
    PX offers flavors of raisins, molasses, figs, dates, and chocolate, with a thick, syrupy texture. It’s perfect for those with a sweet tooth.

  • Food Pairing Suggestions:
    PX is excellent with blue cheeses, rich chocolate desserts, and is even enjoyed poured over vanilla ice cream.

7. Cream Sherry

  • Overview:
    Cream Sherry is a sweetened style of Sherry, typically made by blending dry Oloroso with Pedro Ximénez. The result is a rich, velvety wine that balances the complexity of Oloroso with the lush sweetness of PX.

  • How It’s Made:
    Cream Sherry is produced by blending dry Oloroso with sweet PX. The amount of PX used determines the final sweetness level.

  • Tasting Notes:
    Cream Sherry is rich and smooth, with flavors of toffee, caramel, dried fruits, and nuts. It offers a luxurious mouthfeel and a lingering, sweet finish.

  • Food Pairing Suggestions:
    Pairs well with desserts such as fruit tarts, cheesecake, or creamy pastries. It also complements blue cheese or sweet breads.

8. Moscatel Sherry

  • Overview:
    Moscatel Sherry is typically sweet and aromatic, produced from the Muscat grape. It’s known for its vibrant, floral character and fruity sweetness.

  • How It’s Made:
    Moscatel grapes are often sun-dried to concentrate their sugars before fermentation, producing a sweet, floral wine that undergoes oxidative aging.

  • Tasting Notes:
    Moscatel showcases notes of orange blossom, honey, and dried apricots, with a lighter sweetness than PX and a distinctive floral bouquet.

  • Food Pairing Suggestions:
    Moscatel pairs well with almond pastries, fruit-based desserts, or even fresh fruits like peaches and apricots.

The Solera System and Sherry’s Aging Process

One of the key factors that make Sherry unique is the use of the solera system. This fractional blending method ensures consistency and complexity by mixing younger wines with older ones over time. This system allows Sherry to age gracefully and develop layers of flavors, whether through biological aging (under flor yeast) or oxidative aging (exposed to oxygen).

Why Sherry Stands Out

The wide variety of Sherry styles—from bone-dry Finos to decadently sweet PX—makes it one of the most versatile wines in the world. It can be enjoyed as an aperitif, paired with a meal, or savored as a dessert wine, offering a unique drinking experience at every stage.