Sherry

Sherry is one of the world’s great wine styles and one of the most misunderstood. Produced in the south of Spain, primarily around Jerez de la Frontera, Sherry offers extraordinary range, from crisp and savoury aperitif styles to deeply rich and sweet wines. What unites all Sherry is its method of production, combining fortification, ageing and blending through the solera system to create wines of consistency, complexity and character.

Modern Sherry has moved far beyond outdated stereotypes. Today it is prized by sommeliers and wine lovers for its versatility, food friendliness and ability to express place and tradition like few other wines.

How Sherry is made

Sherry begins life as a dry white wine, usually made from Palomino grapes. After fermentation, the wine is fortified and aged in a solera system, a series of stacked barrels where younger wines are gradually blended with older ones. This process ensures balance and continuity while allowing complexity to build over time.

Some styles are aged under a natural layer of yeast called flor, which protects the wine from oxygen and creates fresh, savoury flavours. Others are aged oxidatively, developing richer, nutty and dried fruit characteristics.

Understanding Sherry styles

Fino and Manzanilla are the lightest and driest styles, known for their crisp acidity, saline edge and savoury finish. These wines are best served chilled and work beautifully as aperitifs or with seafood.

Amontillado begins life under flor before ageing oxidatively, resulting in a wine that combines freshness with nutty depth. Oloroso is fully oxidatively aged, producing a powerful, dry style with richness, spice and warmth.

Cream Sherry blends dry Sherry with sweet wine, offering a softer, rounded profile. Pedro Ximénez is made from sun dried grapes, creating an intensely sweet wine with flavours of raisins, dates and treacle.

When and how to drink Sherry

Sherry is one of the most food friendly wines available. Dry styles pair exceptionally well with tapas, cured meats, cheeses and seafood. Richer styles suit slow sipping, while sweet Sherries are ideal with desserts or blue cheese. Thanks to fortification, Sherry also offers excellent value and stability once opened compared to many table wines.

Why Sherry deserves a place in your wine rack

Sherry combines history, craftsmanship and versatility. It delivers flavour intensity without heaviness, and complexity without excess alcohol. Whether enjoyed casually or explored in depth, Sherry offers something few other wine styles can match.

FAQs

Is Sherry always sweet?

No. Many Sherry styles such as Fino, Manzanilla and Amontillado are completely dry.

How should Sherry be served?
Dry styles are best served chilled, while richer and sweet styles can be served slightly cooler than room temperature.

How long does Sherry last once opened?
Fino and Manzanilla are best consumed within a few days, while oxidative styles such as Oloroso and PX can last weeks when stored correctly.

Is Sherry good with food?
Yes. Sherry is one of the most food friendly wines, pairing with a wide range of savoury and sweet dishes.