sherry

Sherry is a fortified wine produced in the Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda Denomination of Origin in Andalusia, Spain. It is primarily made in the cities of Jerez de la Frontera, Sanlúcar de Barrameda, and Puerto de Santa María. The principal grape for most dry sherries is Palomino (often Palomino Fino), while sweet styles use Pedro Ximénez or Pedro Ximénez-Moscatel blends. The region’s wines are regulated to maintain stylistic and geographic standards.

Production begins with the fermentation of grapes, after which a grape spirit is added to reach about 15–20% ABV. Aging occurs in a solera system, where younger wines are blended with older vintages across a network of oak butts through the criaderas and solera process. Biological aging under flor yeast produces Fino and Manzanilla, which are pale, dry, and light with crisp, yeasty, almond notes and a saline finish in Manzanilla. Oxidative aging yields Amontillado and Oloroso, which are richer, with nutty and amber characteristics. Palo Cortado represents a rare, intermediate style.

Sweet sherries such as Pedro Ximénez and Moscatel are aged oxidatively and can be very dark and syrupy, with flavors of raisin, fig, and honey; blends and Cream or other dulce styles mix dry and sweet components. Sherry is commonly served as an aperitif with tapas or at table with seafood, nuts, cheeses, and charcuterie, and it has a long history in Spain with worldwide distribution.