Sherry

Sherry is a fortified wine from southern Spain, made mainly from the white grape Palomino. Like other fortified wines, sherry has grape spirit added, so the alcohol content ends up somewhere between 15 and 20 percent. What is special about sherry is not just the fortification, but the way the wine matures. Many types develop under the influence of oxygen, and one of the most distinctive things is flor, a natural film of yeast that settles like a blanket on top of the wine in partially filled barrels. That film protects the wine from the air and gives the fresh styles like Fino and Manzanilla their clean, slightly nutty and saline character.

Other styles, by contrast, mature in contact with air without flor and become darker, fuller and more nutty, like Oloroso. Amontillado sits in between, because it begins its maturation under flor and later continues with oxidation. Most sherries mature in a solera system, where barrels in several layers are continuously blended: you draw a little from the oldest barrels and top up with younger wine, so the style stays consistent year after year.

A widespread misconception is that sherry is always sweet. Most classic sherries are in fact bone dry, and the sweetness is typically added afterwards, if it is wanted. Feel free to serve it in a small glass with food.