Sherry is a fortified wine made from three different grapes in southern Spain: the Palomino grape (primarily for dry sherries), Pedro Ximénez and Moscatel (both of the latter used primarily for sweet sherries). In the case of all styles of sherry, the wines are fortified with a grape spirit after fermentation is complete. However, between fermentation and fortification, the wine is tasted to determine which type of sherry it will become.

There are five main types of sherry.

1. Fino sherry is fortified to 15% alcohol, which is just enough to let a yeast called flor grow on the surface of the wine, blocking all oxygen to the wine. Fino sherries are dry, pale in color and have a briny, fresh flavor.
2. Manzanilla sherry is a fino sherry made specifically in the port of Sanlúcar de Barrameda.
3. Amontillado sherry is made by allowing flor to grow on the surface of the wine, eliminating exposure to oxygen. However, whether due to natural processes or because the winemaker chooses to control the wine, the flor dies off, exposing the wine to oxygen. A slightly caramel color develops and the wine begins to develop nutty characteristics.
4. Oloroso sherries are fortified to 17.5% alcohol after fermentation, which is too high an ABV to allow flor to grow. The wine becomes oxidized, developing a darker caramel color and rich caramel and nutty flavors.
5. Sweet sherries are made from either the Pedro Ximénez or Moscatel grape, usually dried prior to fermentation to concentrate the rich, sweet flavors. Sweet sherries such as Cream Sherry are made by blending dry and sweet wines to produce the final product.

All sherries are aged in what is called a Solera, which is a process by which sherries are aged and blended for a minimum of three years. This process allows new sherry to intermix with older sherries.

So the next time you’re feeling inspired to try something new, grab some Spanish tapas ingredients and stop by to check out the sherry selection at our Terwilliger store. It will be an unforgettable experience!