Types of Sherry

Sherry is a type of wine fortified with distilled spirit, usually brandy, to enhance its strength and stability. It has an alcohol by volume (ABV) between 15% and 22%, whereas regular wine typically stays below 15%.

It is produced exclusively in the Jerez region of southern Spain, within the “Sherry Triangle,” formed by the cities of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. Strict Denominación de Origen Protegida (DOP) regulations govern the use of the name “Sherry.” Over the years, various styles have been developed, each with distinct characteristics but all adhering to the same strict DOP regulations.

Sherry is traditionally served neat, as an aperitif to stimulate the appetite before a meal. There are also quite a few cocktails that have sherry as the main alcohol, like the Adonis, Bamboo, and Sherry Cobbler.

Production and Types of Sherry

At present, sherry producers use three types of grapes – the Moscatel, Palomino, and Pedro Ximénez. Following the fermentation, the base wine is fortified to increase the ABV above 15%.

The fortified wine is then left to age in wooden barrels, where it grows a layer of flor, an yeast growth that protects the wine from oxidation and imparts the flavors characteristic of lighter and fresher sherries like Fino and Manzanilla. These have a pale gold to straw color. Exposing the base wine to oxygen during aging results in sherries with deeper, more complex flavor notes and darker colors like Amontillado and Oloroso.

Traditionally, sherry is aged for at least 3 to 5 years using the solera system — a method that ensures consistency and complexity of flavor by gradually blending older and younger wines over time.

List of Sherry Varieties Based on Sweetness Levels

Sherry falls into three broad categories based on its sugar content:

1. Dry (0–5 g/L): This refers to styles that undergo fermentation until nearly all the grape sugar is converted into alcohol, leaving little to no residual sweetness. Although fortified wines are often associated with sweetness, many traditional sherry styles—such as Fino and Manzanilla—are dry, with minimal sugar and a crisp profile.
2. Blended (5–140 g/L): These sherries are made by mixing dry and sweet varieties, sometimes with added sugar, to achieve a balanced medium-sweet to sweet profile.
3. Naturally Sweet (150+ g/L): Produced from sun-dried Pedro Ximénez or Moscatel grapes, these sherries develop a rich, syrupy sweetness naturally, without added sugar.

Here are all the main types of sherries, with their flavor profiles, and a few food pairing ideas:

Name				Taste & Flavor	Food Pairings
Fino	ABV: 15-17%	Sugar: ≤ 1 g/l	Dry	Light, crisp, saline with notes of almond and yeast	Jamón Ibérico, salted almonds, olives, grilled seafood
Manzanilla	15-17%	≤ 1 g/l	Dry	Delicate, saline with fresh chamomile notes	Fresh oysters, fried fish, salted nuts, gazpacho
Amontillado	16-17%	2-5 g/l	Dry	Nutty, with caramel, tobacco, and dried fruit notes	Aged cheese, roast chicken, mushrooms, toasted nuts
Palo Cortado	17-22%	2-5 g/l	Dry	Rich, nutty, with orange peel and spice notes	Foie gras, olives, Manchego cheese, roasted pork
Oloroso	17-22%	2-5 g/l	Dry	Intense, with notes of walnut, fig, spice, and caramel	Slow-cooked beef, lamb stew, aged cheddar, truffle
Medium	15-22%	5-115 g/l	Blended	Toffee, caramel, and dried fruit notes	Paté, roast turkey, glazed poultry/vegetables
Pale Cream	15.5-22%	45–115 g/l	Blended	Light, with floral, honeyed, and creamy notes	Aged cheese, pâté, fresh fruits, caramel pudding
Cream	15.5-22%	115–140 g/l	Blended	Rich with notes of raisin, caramel, and figs	Sticky toffee pudding, pecan pie, blue cheese
Moscatel	15-22%	160+ g/l	Naturally Sweet	Fruity, honeyed, with notes of jasmine and orange blossom	Fruit tarts, honey-drizzled desserts like baklava
Pedro Ximénez	15-17%	212+ g/l	Naturally Sweet	Thick, syrupy, with notes of raisin, molasses, and chocolate	Dark chocolate, vanilla ice cream, caramel pudding

They can all be served neat and chilled in a white wine glass or a copita (a tulip-shaped glass for sherry). As already mentioned, sherries are commonly served as an aperitif, but sweeter varieties also make excellent digestifs after meals.

Apart from being widely enjoyed as a drink, sherry is also prized in cooking for its ability to enhance the depth and complexity of dishes. Its rich, layered flavors make it a key ingredient in sauces, soups, stews, and marinades.

Cooking with Sherry: Choosing the Right Type

When it comes to choosing a sherry for cooking, there are two options: cooking sherry and regular drinking sherry.

Cooking sherry is a lower-quality version fortified with salt and preservatives for extended shelf life, making it a convenient but less refined option. That’s why chefs often prefer using drinking sherries to avoid the added salt and achieve a purer flavor. Dry varieties like Fino and Manzanilla are good for savory dishes, while sweeter varieties like Pedro Ximénez are perfect for dessert sauces and sweet reductions.

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