JerezXérèsSherry

Jerez-Xérès-Sherry is a fortified wine primarily produced in the Jerez de la Frontera region of Andalusia, Spain. The name itself is a phonetic evolution of the city's name, with "Jerez" being the Spanish spelling, "Xérès" an older French spelling, and "Sherry" the English adaptation. This wine is made from a blend of white grape varieties, most commonly Palomino, but also Pedro Ximénez and Muscat. Its unique character comes from a specific aging process known as solera, where new wine is blended with older wines in a series of barrels.

The production of Sherry is strictly regulated by the Denominación de Origen (DO) Jerez-Xérès-Sherry, which dictates the geographical area, grape varietals, and production methods. This regulatory body ensures the authenticity and quality of the wine. Sherry wines are classified into various styles, broadly categorized as dry and sweet. Dry styles include Fino, Manzanilla, Amontillado, and Oloroso, each with distinct aging processes and flavor profiles. Sweeter styles, such as Pedro Ximénez and Cream Sherry, are often made by blending dry Sherry with sweet wines or adding grape must.

Sherry is known for its versatility in food pairings, complementing a wide range of dishes from tapas and seafood to richer meats and desserts. The distinct oxidative or biological aging processes contribute to its complex aromas and flavors, which can range from nutty and yeasty to rich and raisinated. Its popularity has seen a resurgence in recent years, with renewed interest in its complex and diverse offerings.