Sherry

Sherry is a fortified wine from the Marco de Jerez in Andalusia, southwestern Spain. It is produced under the Jerez-Xérès-Sherry designation and is traditionally associated with the towns of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. Sherry ranges from bone-dry to intensely sweet, with styles shaped by grape variety, fortification, ageing and the presence or absence of flor yeast.

Principal grape varieties

• Palomino: the main grape for dry styles such as Fino, Manzanilla, Amontillado and Oloroso.
• Pedro Ximénez (PX): used for intensely sweet wines made from sun-dried grapes.
• Moscatel: used for aromatic sweet styles.

Flor and solera ageing

Flor is a layer of yeast that develops on the surface of certain Sherry wines under suitable conditions, protecting the wine from full oxidation and contributing distinctive aromas. Fino and Manzanilla are aged under flor. Amontillado begins ageing under flor and later develops an oxidative character after the flor disappears. Oloroso is fortified to prevent flor development and ages oxidatively. Many Sherries are matured through the solera system, a fractional blending method that combines wines of different ages over time.

Main styles

• Fino: dry, pale and delicate, aged under flor.
• Manzanilla: dry, flor-aged Sherry from Sanlúcar de Barrameda, often with a saline character.
• Amontillado: dry, nutty and more oxidative, with a history of ageing under flor.
• Palo Cortado: a distinctive style combining aromatic finesse with oxidative richness.
• Oloroso: dry, fuller-bodied and oxidative, with nut and spice notes.
• Cream and Pedro Ximénez: sweet styles, with PX particularly concentrated and raisiny.

Food pairing and kitchen use

Fino and Manzanilla pair well with olives, almonds, shellfish, anchovies and tapas. Amontillado and Oloroso work with mushrooms, poultry, nuts and braised meats. PX can accompany blue cheese, chocolate and desserts, and selected Sherries can be used in sauces and reductions.

Example: serve Manzanilla with oysters or prawns, Amontillado with mushroom dishes, or PX with blue cheese.

Chef’s note: Sherry is not always sweet. Identify the style and sweetness before using it in a recipe or wine pairing.