The Complete Guide To Sherry: Styles, Brands & How To Buy

Sherry comes in seven distinct styles, from bone dry fino to intensely sweet Pedro Ximenez. All are produced in the Sherry Triangle of southern Spain, all are fortified with grape spirit, and all are aged using the Solera system. Yet beyond those shared characteristics, each style is so different that sherry is less a single wine and more a family of wines united by geography and tradition. This guide covers everything you need to know, from the styles and the producers through to how to choose, serve and give sherry as a gift.

What Is Sherry?

Sherry is a fortified white wine produced exclusively in the Sherry Triangle of Andalusia, southern Spain. The three towns that define this triangle are Jerez de la Frontera, Sanlucar de Barrameda and El Puerto de Santa Maria. Only wine produced within this protected region from approved grape varieties may legally be called sherry.

The base wine is made primarily from Palomino grapes, with Pedro Ximenez and Moscatel used for the sweeter styles. After fermentation, the wine is fortified with a neutral grape spirit that raises the alcohol content, then aged in American oak barrels using the traditional Solera system, in which older wines are continuously blended with younger ones to create consistency and complexity over time.

One of the most persistent misconceptions about sherry is that it is sweet. The majority of sherry styles are in fact dry, often intensely so. The sweet styles, Pedro Ximenez and cream sherry, represent only a portion of the category.

Where Sherry Comes From

The Sherry Triangle sits in the far south of Spain, close to the Atlantic Ocean and the Strait of Gibraltar. The region's climate is warm and sunny, tempered by the Atlantic breezes known as the Poniente and Levante winds. The chalky albariza soil retains moisture during the dry summer months, providing a unique growing environment for the Palomino grape.

Each of the three towns plays a distinct role in sherry production. Jerez de la Frontera is the spiritual and commercial heart of the region, home to the great bodegas. El Puerto de Santa Maria produces sherries with a slightly lighter character than those from Jerez. Sanlucar de Barrameda, cooler and more humid due to its coastal position, is where manzanilla is produced exclusively, giving it a distinctive briny, saline character that cannot be replicated elsewhere.

The Seven Styles Of Sherry

For a full breakdown of each style including tasting notes, pairing suggestions and serving temperatures, see our complete guide to sherry styles. Here is a brief overview of each one.

Fino is the driest and most delicate sherry style, aged under a protective layer of flor yeast in Jerez. Pale, crisp and refreshing with notes of almonds and fresh bread. The ideal aperitif, served well chilled.

Manzanilla is essentially fino produced exclusively in Sanlucar de Barrameda. The coastal microclimate gives it a distinctive briny, saline character. The palest and most delicate of all sherry styles.

Amontillado begins as a fino but the flor dies off, allowing oxidation to begin. The result is a medium dry wine with a complex, nutty character combining the freshness of fino with the depth of oxidative ageing.

Palo Cortado is one of sherry's rarest and most prized styles, starting life as a fino before inexplicably losing its flor and developing like an oloroso. It combines the elegance of amontillado with the richness of oloroso.

Oloroso is aged entirely through oxidation, without flor. Rich, full-bodied and complex with flavours of walnuts, dried figs, caramel and spice. One of the most food-friendly wines in the world.

Cream Sherry is produced by blending oloroso with Pedro Ximenez, creating a smooth, semi-sweet style. Rich and gently sweet with caramel and dried fruit character.

Pedro Ximenez (PX) is the sweetest sherry style by a considerable margin. Made from sun-dried grapes that concentrate sugars to an extraordinary level, PX is intensely sweet with flavours of raisins, molasses, figs and dark chocolate.

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The Solera System

What makes sherry fundamentally different from almost every other wine is the Solera ageing system. Rather than producing a single vintage wine each year, sherry producers blend continuously, drawing wine from the oldest barrels and replenishing with younger wine from above. The result is that every bottle of sherry contains wine from multiple vintages, developing extraordinary complexity and consistency over time.

The system also means that many sherry producers can honestly say their oldest barrels contain traces of wine going back decades or even centuries. For a deeper understanding of how the process works and how it shapes the flavour of each style, read our guide to the Solera system.

The Sherry Brands

A small number of producers define the sherry category and are worth knowing by name, both as a buying guide and as an indicator of quality and character.

Gonzalez Byass is one of the most respected sherry houses in the world, founded in Jerez in 1835. Their Tio Pepe fino is probably the best-known sherry bottle on the planet, and their Pedro Ximenez Noe VORS 30 Year Old is a benchmark for aged sweet sherry. Gonzalez Byass spans the full range of sherry styles with exceptional consistency.

Sandeman was founded in London in 1790 by George Sandeman, who went on to build one of the great Iberian wine businesses. Sandeman produces both port and sherry, and their Royal Ambrosante Pedro Ximenez 20 Year Old is a particularly compelling expression of aged sweet sherry.

Croft is one of the oldest names in both port and sherry, founded in 1678. Their sherry range offers well-made, approachable expressions across the main styles.

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How To Serve Sherry

Serving temperature makes a significant difference to how sherry tastes, and the correct temperature varies considerably by style.

Fino and manzanilla should be served very cold, between 6 and 8 degrees Celsius, as you would serve a crisp white wine. These are living wines that deteriorate quickly once opened and should be consumed within a few days of opening, kept in the fridge.

Amontillado and palo cortado are best served slightly chilled, between 12 and 14 degrees. These are more complex styles that benefit from a little temperature to open up their aromas.

Oloroso and cream sherry can be served at cool room temperature, around 14 to 16 degrees, which allows their rich, complex flavours to fully express themselves.

Pedro Ximenez is best served lightly chilled, around 12 degrees, to balance its intense sweetness.

Sherry is best served in a tulip-shaped copita glass, which concentrates the aromas. A standard white wine glass works perfectly well as an alternative.

Sherry And Food

Sherry is one of the most food-versatile wines in the world, and the different styles cover an extraordinary range of pairings.

Fino and manzanilla are classic aperitif wines, pairing beautifully with olives, almonds, seafood, anchovies and jamón ibérico. Amontillado works well with richer dishes, chicken, mushroom risotto and aged cheeses. Oloroso is one of the best wines to serve with red meat, game and robust stews. Pedro Ximenez poured over vanilla ice cream is one of the great simple pleasures in food and wine. For specific pairing ideas across each style, explore our sherry food pairing guides.

Sherry As A Gift

Sherry is an increasingly popular gifting choice, particularly for those who want to give something more considered than a standard bottle of wine. Pedro Ximenez and aged oloroso make the most impressive choices for a gift, particularly from Gonzalez Byass whose presentation packaging is excellent. Many of our sherry bottles are available with personalised engraving, making them a memorable gift for birthdays, anniversaries and special occasions.

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How To Choose

If you are new to sherry: Start with a fino or manzanilla served cold as an aperitif. Gonzalez Byass Tio Pepe is the classic introduction. If you prefer something sweeter, a cream sherry or Pedro Ximenez is the most approachable entry point.

If you enjoy white wine: Fino and manzanilla will feel most familiar, with their crisp, dry, refreshing character. Amontillado suits those who enjoy aged white burgundy or complex whites.

If you enjoy red wine: Oloroso is the natural choice, with its rich, full-bodied structure and savoury complexity. Palo cortado suits those who appreciate the most complex and layered styles.

For a gift: Pedro Ximenez or an aged oloroso for the wine lover, a fino or manzanilla for someone who appreciates precision and delicacy. Browse our sherry gift collection for the full range.

For something rare: Palo cortado is sherry's most enigmatic and collectible style. Any bottle from Gonzalez Byass or Sandeman is worth seeking out.

Explore our full sherry range, from bone dry fino and manzanilla through to rare palo cortado and intensely sweet Pedro Ximenez. All available online with free UK delivery.

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