Dry sherry
Description
Dry sherry is a fortified white wine produced in the Jerez region of Spain, characterized by its lack of sweetness because fermentation is complete, leaving minimal residual sugar. There are four main types of dry sherry, categorized by their aging process: Fino, aged under a layer of yeast (flor); Manzanilla (a sub-type of Fino), also aged under flor but in a coastal town giving it a brinier taste; Amontillado, which starts with flor but continues aging oxidatively; and Oloroso, which is aged entirely oxidatively without flor.
Key characteristics
Flavor profile: Dry sherry ranges from light and delicate to rich and nutty, depending on the style.
Production: It is made from Palomino grapes and the base wine is fortified with distilled spirit after fermentation.
Aging: The aging process determines the final style:
Fino: Aged under a layer of flor yeast, resulting in a light, crisp, and floral wine with almond notes.
Manzanilla: A sub-type of Fino aged in the coastal town of Sanlúcar de Barrameda, giving it a slightly brinier, more maritime flavor.
Amontillado: A middle style that starts as a Fino but loses its flor layer to age oxidatively, resulting in a richer, nuttier profile.
Palo Cortado: Another intermediate style where the flor dies off naturally during aging, giving it a complex profile between Amontillado and Oloroso.
Oloroso: Aged oxidatively without any flor, leading to a darker, richer, and more robust wine with flavors of dried fruit and nuts.
Serving and pairing
Serving: Serve Fino and Manzanilla chilled, while darker sherries like Oloroso can be served at cellar temperature.
Pairing: Dry sherry pairs well with a variety of foods. Fino is great with olives and almonds, Manzanilla is excellent with seafood, and Oloroso complements rich meats and cheeses.
Type
Drink
