Sherry

What is Sherry?

Sherry is a fortified wine that comes in a wide range of styles, from very dry and pale to dark and sweet. It is made mainly from the Palomino grape, with Pedro Ximénez and Moscatel grapes used for sweeter versions. The wine can be light and delicate, like fino and Manzanilla, or richer and more robust, like Amontillado and Oloroso. Most sherries are dry, with sweetness added later if desired. The drink is known for its complex aromas and flavors, which can include notes of nuts, dried fruit, and flor (a yeast layer that forms during aging).

Where does Sherry come from?

The Jerez region has made wine since at least 1100 BCE, when the Phoenicians introduced viticulture. Romans and later the Moors continued the tradition, with the Moors bringing distillation, which led to fortified wines. The name 'sherry' comes from the Arabic 'Sherish', the old name for Jerez. Sherry became famous in Europe by the 16th century, exported widely, especially to the UK. The region's official wine status was recognized in 1933, making it Spain's first denominación de origen. The area is now strictly protected by Spanish and EU law.

How is Sherry made?

Sherry production starts with harvesting white grapes, mainly Palomino, in early September. The grapes are pressed, and the juice is fermented into a dry white wine. After fermentation, the wine is fortified with grape spirit to raise its alcohol content. Depending on the style, it may age under a layer of flor yeast (for fino and Manzanilla) or be exposed to air for a richer, oxidized character (for Amontillado and Oloroso). Aging takes place in large oak casks using the solera system, where wines from different years are blended to ensure consistency.

How and when is Sherry eaten?

Sherry is usually served as an aperitif or with food, depending on the style. Dry types like fino and Manzanilla are often enjoyed chilled, sometimes with olives or nuts, while richer, sweeter sherries can be served at room temperature as a dessert wine. It is not tied to a specific meal or occasion and can be enjoyed both casually and at formal gatherings. The range of styles means it pairs with many foods, from seafood to cheeses and desserts.

Kinds of Sherry

There are several main types of sherry. Fino is the driest and palest, aged under flor. Manzanilla is a lighter fino from Sanlúcar de Barrameda. Amontillado starts under flor and then ages oxidatively, giving a darker color. Oloroso is aged without flor, resulting in a rich, dark wine. Palo Cortado combines characteristics of Amontillado and Oloroso. Sweet sherries, like those made from Pedro Ximénez or Moscatel grapes, are intensely sweet and dark. Cream sherries are blends, often of Oloroso and sweet wines.

What Sherry means

Sherry holds a special place in Spanish culture and history, especially in Andalusia. Its production is tightly regulated, and only wines from the Sherry Triangle can use the name. The drink has a long history of export, especially to the UK, where it became popular after Francis Drake seized barrels in the 16th century. Many traditional bodegas in Jerez were founded by British families. The name 'sherry' is protected in the EU, and similar wines elsewhere must use different names.

Questions people ask about Sherry

Good reading and sources

• Encyclopaedia BritannicaArticle

• Sherry on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data