Xérès

Xérès is a type of fortified wine that originates from the town of Xérès de la Frontera in Andalusia, Spain. It is produced from white grapes, primarily Palomino, grown in the region's chalky soils. The production process involves a unique aging system called the solera, where younger wines are blended with older wines in a series of barrels. This solera system contributes to the distinct character and consistency of Xérès wines.

There are several styles of Xérès, each with its own flavor profile and alcohol content. The driest and palest is Fino, which is aged under a layer of flor, a yeast bloom that protects it from oxidation. Manzanilla is a type of Fino produced exclusively in the coastal town of Sanlúcar de Barrameda and has a distinct saline character. Amontillado is darker and nuttier than Fino, having undergone further aging after the flor has died. Oloroso is a richer, more oxidized style, characterized by its nutty and dried fruit notes. The sweetest styles include Pedro Ximénez, made from sun-dried grapes, and Moscatel.

Xérès is a versatile wine that can be enjoyed in many ways. Finos and Manzanillas are excellent as aperitifs, often served with tapas like olives, cured meats, and seafood. Amontillados and Olorosos pair well with richer dishes such as roasted meats and stews. The sweeter styles are often enjoyed as dessert wines or with cheese. The designation "Jerez-Xérès-Sherry" is a protected denomination of origin, ensuring that authentic Xérès can only be produced in this specific region of Spain.