Sherry

The primary grape for Sherry is Palomino Fino, which thrives on the region’s brilliant white albariza soils—chalk-rich and highly moisture-retentive. These soils are key to the wine’s structure and delicacy. Two other grapes are also important: Pedro Ximénez (PX), which is sun-dried after harvest to concentrate sugars, used to sweeten other Sherries, or made into intense, syrupy sweet wines. Moscatel (Muscat of Alexandria): made into rich, fragrant dessert wines with floral and grapey notes

After fermentation, Sherry is fortified with grape spirit and enters the solera system—a dynamic ageing process where younger wines are blended gradually into older ones across multiple rows of barrels. This ensures consistency and complexity, with wines absorbing the character of their older counterparts. The duration in solera depends on the intended style: lighter Finos and Manzanillas are aged under flor (a yeast layer that protects the wine from oxidation), while richer styles like Oloroso are exposed to oxygen.

Fino: Bone-dry, light and crisp; aged under flor

Manzanilla: A Fino made in Sanlúcar—saltier and more delicate

Amontillado: Begins as a Fino, then ages oxidatively; nutty and complex

Oloroso: Full-bodied, aged without flor; rich and round

Palo Cortado: Rare style that starts as Fino but evolves like Oloroso

Pedro Ximénez (PX): Syrupy sweet, with flavours of figs and raisins

Aged-Dated Sherries: Often labelled VOS (20+ years) or VORS (30+ years)

En Rama: Bottled straight from cask, unfiltered; vivid and expressive

Almacenista Sherries are small-scale, traditional expressions matured by independent stockholders (almacenistas), often in tiny quantities and aged for many years. Many are bottled by Emilio Lustau, with rare examples offered by Berry Bros. & Rudd, sourced from artisans like Miguel Fontadez Florido, Pilar Aranda y Latorre, and Manuel Cuevas Jurado. En Rama Sherries are a more recent phenomenon. Unfiltered, raw, and vibrant, they are bottled directly from cask and more transparently reflect the terroir and ageing conditions of the bodega than conventional styles. Best enjoyed young, they pair beautifully with shellfish, savoury dishes and charcuterie.

In recent decades, Sherry has undergone a quiet renaissance. Lighter, fresher Finos and complex aged styles have gained renewed attention, and food pairing has become a strong focus. Even grape variety labelling—long unheard of in Sherry—now appears on some bottles. Despite its depth, heritage and meticulous production, Sherry remains one of the best-value fine wines in the world. It offers unmatched stylistic diversity and age-worthiness at every price point.