A Guide To Spain's Iconic Wine
When it comes to fortified wines, few are as diverse or celebrated as sherry. Produced in the Sherry Triangle in Andalusia, Spain, this unique wine offers a range of styles, from bone-dry to decadently sweet, catering to a variety of palates. Whether you're a seasoned wine connoisseur or a curious enthusiast, understanding the different styles of sherry can enhance your appreciation of this historic wine.
What Is Sherry?
Sherry is a fortified wine made primarily from three grape varieties: Palomino, Pedro Ximenez, and Moscatel. The wine is fortified with a neutral grape spirit after fermentation, increasing its alcohol content. One of the factors that distinguishes sherry from other wines is the solera ageing system, where younger wines are blended with older ones in a tiered barrel arrangement, creating complexity and consistency over time.
The climate of the Sherry Triangle is warm, sunny, and tempered by the Atlantic Ocean. Along with the region’s chalky albariza soil, helps create the distinct character of sherry wines. The production process and ageing method give rise to a range of styles, each with its own unique flavour profile and ageing requirements.
Let’s take a journey through the major styles of sherry.
Fino Sherry
Fino is one of the driest sherry styles and is characterised by its light body and delicate, almond-like flavour. Made from the Palomino grape, fino is aged under a layer of yeast called flor, which protects the wine from oxidation. This layer of flor plays a crucial role in defining fino's pale colour and sharp, refreshing taste.
- Tasting Notes: Dry, crisp, with notes of almonds, fresh bread, and sometimes a touch of saline or green apples.
- Pairing Suggestions: Works beautifully with olives, almonds, cured meats, and seafood, especially oysters and prawns.
- Best Served: Chilled, like a white wine.
Manzanilla Sherry
Manzanilla is essentially a fino, but it’s produced exclusively in the coastal town of Sanlucar de Barrameda. The town’s cool, humid climate allows for a thicker flor layer, giving manzanilla a slightly more delicate and tangy character than fino.
- Tasting Notes: Similar to fino, but with a subtle briny, saline finish due to the proximity to the ocean.
- Pairing Suggestions: A natural match for seafood, anchovies, and tapas like jamon iberico.
- Best Served: Very chilled to enhance its refreshing qualities.
Amontillado Sherry
Amontillado starts as a fino or manzanilla, ageing under flor, but after several years, the flor dies off, allowing the wine to oxidise. This results in a wine that combines the fresh, nutty qualities of fino with the deeper, richer flavours that come from oxidation.
- Tasting Notes: Medium-dry with flavours of hazelnuts, tobacco, dried fruits, and sometimes caramel or leather.
- Pairing Suggestions: Great with richer dishes like mushroom risotto, roasted poultry, and aged cheeses like manchego.
- Best Served: Slightly chilled, but can also be enjoyed at room temperature.
Oloroso Sherry
Unlike fino and amontillado, oloroso sherry does not age under flor. It undergoes intentional oxidation from the start, resulting in a darker, more robust wine. Oloroso is typically higher in alcohol and boasts a complex, full-bodied structure.
- Tasting Notes: Rich, with pronounced flavours of walnuts, dried figs, toffee, and spices. It can range from dry to semi-sweet depending on the style.
- Pairing Suggestions: Perfect with hearty dishes like beef stews, game meats, or rich cheeses.
- Best Served: At room temperature or slightly warm to release its full array of flavours.
Palo Cortado
Palo cortado is a rare and enigmatic style of sherry that falls between amontillado and oloroso. Initially, it starts ageing like a fino under flor, but for reasons often attributed to unique environmental factors, the flor disappears prematurely, and the wine develops more like an oloroso, with rich, oxidized flavours.
- Tasting Notes: Combines the elegance of an amontillado with the richness of an oloroso. Notes of roasted nuts, orange peel, and leather are common.
- Pairing Suggestions: Ideal with foie gras, roasted pork, or truffle-based dishes.
- Best Served: Slightly chilled or at room temperature.
Pedro Ximenez
Pedro Ximenez, or PX, is made from sun-dried grapes of the same name, concentrating the sugars and resulting in one of the sweetest wines in the world. It’s a rich, syrupy sherry that is typically enjoyed as a dessert wine.
- Tasting Notes: Intensely sweet, with flavours of raisins, molasses, figs, chocolate, and coffee.
- Pairing Suggestions: Pour it over vanilla ice cream, or serve alongside chocolate desserts, blue cheeses, or even enjoyed solo as a dessert.
- Best Served: Chilled to balance its sweetness.
Cream Sherry
Cream sherry is a blend of dry oloroso and sweet pedro ximenez or moscatel, resulting in a semi-sweet or sweet wine. Cream sherries are popular for those who prefer a sweeter wine without the intensity of a pure PX.
- Tasting Notes: Sweet and smooth, with flavours of caramel, dried fruits, and toasted nuts.
- Pairing Suggestions: Works well with desserts like cakes, puddings, or soft cheeses like brie.
- Best Served: Chilled, especially as a dessert wine.
How To Enjoy Sherry
No matter the style, sherry offers an incredible range of flavours and versatility. While some sherries are best served chilled, others shine at room temperature or slightly warmed. The right sherry can elevate your dining experience, whether you're enjoying a light tapas meal, indulging in a rich stew, or savouring a sweet dessert.
In recent years, sherry has experienced a renaissance, gaining popularity with younger wine drinkers and food enthusiasts. Its diverse styles, fascinating production process, and ability to pair with a variety of cuisines make it a wine worth exploring, glass by glass.
So, next time you’re in the mood to try something new, why not reach for a bottle of sherry? Whether it’s a crisp fino, a rich oloroso, or a decadent pedro ximenez, there’s a sherry for every occasion.