sherries

Sherries are fortified wines produced in the Jerez de la Frontera region and surrounding areas in Andalusia, Spain. They are defined under the Jerez-Xérès-Sherry Denominación de Origen (DO) and encompass a range of styles from dry to very sweet. The base wines are typically made from Palomino grapes for dry styles, with Pedro Ximénez and Moscatel used for the sweeter varieties.

Most sherries begin with a dry base that is fortified with grape spirit to raise the alcohol level and, in some cases, to halt fermentation. In the Jerez region, many dry sherries develop a layer of yeast called flor, which leads to biological aging and flavors associated with Fino and Manzanilla. Other wines undergo oxidative aging without flor, producing Amontillado and Oloroso. The aging process often involves the solera system, a fractional blending method in which younger wines are blended with older vintages over time to maintain consistency.

Major styles include Fino, a pale, dry, light-bodied wine aged under flor; Manzanilla, a coastal variant from Sanlúcar de Barrameda with similar characteristics but usually lighter and with a saline note; Amontillado, starting biologically aged and finishing oxidatively, with a darker color and nutty flavors; Oloroso, fully oxidatively aged and typically fuller-bodied and dry or sometimes lightly sweetened in certain versions; and Palo Cortado, a rarer style with a distinctive nutty profile. Sweet sherries include Pedro Ximénez, very rich and dark, and Moscatel, often fragrant and syrupy.

Sherries are commonly served as apéritifs or with tapas. Fino and Manzanilla are usually served chilled, and dry sherries are best consumed relatively soon after opening, as exposure to air can alter their character.