Sherry is a fortified wine, produced in Spain’s sherry triangle. Located in the province of Andalucia, this triangle consists of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. The soil in this region is chalk / limestone based, and provides the perfect conditions for growing the Palomino grape, Pedro Ximénez and Moscatel, the three grapes used for making sherry wine.
Depending on your source, you will find there are two types of sherry, or three, four, eight, ten or eleven. It all depends on your angle.
Major styles of sherry
Sherry can be dry or sweet.
Contrary to what most people think, the majority of sherry is dry. It is basically an aged white wine. Within the dry sherry category, there are two major styles: those that are biologically aged (under a layer of flor yeast – Fino / Manzanilla type) and those that are oxidatively aged (in absence of flor – Oloroso type). Two intermediate styles exist (Amontillado and Palo Cortado), they start as a biologically aged wine but loose their layer of flor at a certain point and continue their maturation in the oxidative way. All of these wines are made from the Palomino grape.
When it comes to sweet sherry, the most important difference is the fact that it can be naturally sweet or “artificially” sweetened by blending dry styles of sherry with sweet wines or grape syrup. Naturally sweet sherry is called Vino dulce natural in Spanish. It can be produced from Pedro Ximénez or Moscatel grapes that are harvested late and usually dried in the sun before being pressed. The blended sweet sherries on the other hand are called Vino generoso de Licor – they start from a base of dry Palomino wines, to which PX or Moscatel is added, or arrope, a syrup made of grape juice that is cooked and highly concentrated.
Sherry types in detail
For more specific information about the most important styles of sherry, follow the links below: