Your Guide to Sherry

Sherry is one of the world’s most misunderstood wines, yet also one of the most versatile. Produced exclusively in southern Spain’s “Sherry Triangle” — Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María — sherry comes in a wide range of styles, from bone-dry and briny to rich, sweet, and dessert-worthy. Understanding the main types of sherry unlocks a whole new appreciation for this historic fortified wine.

Fino

Fino is the lightest and driest style of sherry. Pale in color and crisp on the palate, it’s aged under a layer of yeast called flor, which protects the wine from oxidation. This gives fino its hallmark flavors of green almond, fresh dough, chamomile, and saline minerality. Finos are best enjoyed young and well-chilled, making them ideal aperitif wines and perfect partners for olives, almonds, seafood, and tapas.

Manzanilla

Manzanilla is a special type of fino produced exclusively in Sanlúcar de Barrameda, a coastal town influenced by Atlantic breezes. Those maritime conditions encourage thicker flor, resulting in an even lighter, fresher style. Manzanilla is famously briny and delicate, with notes of sea spray, green apple, and herbs. It pairs exceptionally well with shellfish, sushi, and anything pulled from the sea.

Amontillado

Amontillado bridges the gap between fresh finos and richer sherries. It begins life under flor like a fino, but later loses that yeast layer and continues aging oxidatively. The result is a deeper amber color and complex flavors of toasted nuts, caramelized citrus, dried herbs, and subtle spice. Dry yet fuller-bodied, amontillado is wonderfully versatile at the table, pairing well with roasted poultry, mushrooms, and aged cheeses.

Palo Cortado

Rare and enigmatic, palo cortado combines the finesse of amontillado with the richness of oloroso. Though it starts under flor, it unexpectedly develops like an oxidatively aged wine. Palo cortado offers aromas of orange peel, hazelnut, tobacco, and polished wood, with a silky texture and dry finish. It’s often enjoyed on its own or with refined dishes such as cured meats or foie gras.

Oloroso

Oloroso sherry is aged entirely without flor, allowing full oxidation from the start. This creates a dark, powerful wine with bold aromas of walnut, leather, baking spice, and dried fruit. Despite its richness, oloroso is typically dry unless sweetened after aging. Its robust character makes it an excellent match for hearty stews, braised meats, and strong cheeses.

Sweet Sherries: Pedro Ximénez and Moscatel

Sweet sherries are made from sun-dried grapes that concentrate sugars before fermentation. Pedro Ximénez (often called PX) is famously lush and syrupy, with flavors of raisin, fig, molasses, and coffee. Moscatel is slightly lighter and more floral, offering notes of orange blossom, honey, and dried apricot. These dessert-style sherries are perfect drizzled over ice cream, paired with chocolate, or enjoyed on their own.

Final Thoughts

From crisp and saline to rich and decadent, sherry offers an extraordinary range of styles to suit nearly any palate. Exploring the different types is not just a lesson in wine — it’s a journey through tradition, terroir, and time-honored craftsmanship.