Sherry is a dry fortified wine originally from Jerez de la Frontera in southwestern Spain. It is made from green grapes, mainly grown in the chalky soils of the “Sherry Triangle,” which includes the towns of Jerez de la Frontera, SanlĂşcar de Barrameda, and El Puerto de Santa MarĂa. The wine ferments in steel tanks at 20–25°C to produce a neutral base wine. After fermentation, the wine is dry with an alcohol content of around 11–12%.
Flor and Aging
After fermentation, the wine is transferred to oak barrels that are not filled to the top, allowing a yeast layer called flor to form on the surface. This protects the wine from oxidation and imparts unique flavors and aromas. The sherry is then fortified with grape spirits to 14–16%, depending on the style being made. Wines fortified above 15.5% do not develop flor and instead undergo oxidation, resulting in a different style.
The Solera System
Sherry is aged using a system called solera, in which oak barrels are stacked in layers, or criaderas. Wines from different vintages are blended together to maintain a consistent style. Wine is drawn from the oldest barrels at the bottom and replaced with younger wine from barrels higher up in the stack.
Common Types of Sherry
- Fino: A pale, light, and very dry sherry with a pronounced flor character. It is protected from oxygen, offering flavors of yeast and almond.
- Manzanilla: A type of fino made in the coastal town of SanlĂşcar de Barrameda. Light, dry, and fresh, with sometimes a hint of salinity.
- Amontillado: Originally a fino that oxidizes after the yeast layer has disappeared, giving it a nutty, rich flavor and amber color.
- Oloroso: A full-bodied and flavorful sherry that does not develop flor. Oxidized aromas of nuts and dried fruits with a dark golden or brown color.
- Palo Cortado: A rare style that combines characteristics of both amontillado and oloroso. It smells like an amontillado but tastes like an oloroso.
- Cream: A sweetened oloroso, often with notes of dried fruit and nuts.
- Pedro Ximénez (PX): An extremely sweet, syrupy sherry with flavors of raisins, dates, and molasses.
Montilla – What is it?
Montilla-Moriles is a wine region near CĂłrdoba, where wines are made similarly to sherry, but the yeast layer (flor) grows more slowly in the hot, dry climate. The dominant grape is Pedro XimĂ©nez, which naturally produces a higher alcohol content, so the wine often doesn’t need additional fortification. Montilla wines have a more robust flavor compared to sherry.
Serving Sherry
- Fino/Manzanilla: Serve chilled at 6–8°C, often paired with tapas.
- Amontillado/Oloroso/Palo Cortado: Serve at 12–16°C with mushroom dishes or hearty soups.
- Cream and PX: Serve with desserts, around 10–12°C.
Shelf Life
- Fino and manzanilla last about a week after opening.
- Amontillado and palo cortado can last a month, while oloroso lasts even longer.
- Sweet sherries like PX can keep for up to a year once opened.
