Flor is a naturally developing film of yeast that forms on the surface of certain wines during ageing in partially filled barrels. It is especially important in the production of Fino and Manzanilla Sherry from the Jerez region of Spain. Flor protects the wine from full oxidation and contributes distinctive aromas and flavours.
After fermentation, selected Sherry wines are fortified to a level that allows flor to grow. The barrels are not filled completely, leaving space for the yeast film to form at the surface. The flor consumes some compounds in the wine and influences its chemistry, protecting it from direct oxygen exposure while creating a distinctive biological ageing style.
Flor-aged wines can show aromas of bread dough, almonds, chamomile, green apple, herbs and a saline or tangy character. Fino and Manzanilla are typically dry and pale, with Manzanilla often showing a particularly fresh, coastal impression.
Fino and Manzanilla are aged under flor. Oloroso is fortified to prevent flor from developing and is aged oxidatively. Amontillado begins ageing under flor and later continues without it, developing both biological and oxidative characteristics.
Example: a Fino Sherry aged under flor is served chilled with olives, almonds, jamón or fried seafood.
Chef’s note: flor is not a surface defect in these wines. It is a controlled and essential part of their production, creating a distinctive dry style.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
