Sherry

Sherry sherry
Image by Michael Gaylard via Flickr

Sherry winemaking in Jerez goes back 3,000 years when the Phoenicians first brought vines to Andalusia. Later, the Greeks and Romans traded wine from these gentle hills by the Atlantic. But it was British merchants who really shaped modern sherry. After the Reconquest, they settled in the region and realized the chalky soil, warm climate, and local grapes made great wine. They fortified it with grape spirit, and the tradition stuck.

The Sherry Triangle

Sherry comes from wineries, called bodegas, mainly in Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. These towns form the « Sherry Triangle, » the heart of the D.O. Jerez-Xérès-Sherry wine region. Smaller towns like Rota and Chiclana de la Frontera also produce sherry.

Jerez de la Frontera is the most important town. In fact, « Sherry » comes from its name. When the Moors ruled, they called it Sherish. Over time, that turned into Jerez in Spanish, and then the English made it « sherry. »

Sherry Grapes

Three grapes are used to make sherry: Palomino Fino, Moscatel, and Pedro Ximénez. Palomino Fino is by far the most common, covering 98% of vineyards in Jerez. On its own, it’s a pretty neutral grape, but the sherry-making process brings out its true character.

Types of Sherry

After three months, before fortification, sherry is classified into one of five main types:

  • Fino – The favorite in Andalusia. It’s dry, fresh, light, and crisp—perfect as an apéritif or with tapas. Serve it chilled.
  • Manzanilla – Similar to Fino but made only in Sanlúcar de Barrameda. It’s light, dry, and has a unique salty touch from the coastal air.
  • Amontillado – Aged Fino that gets a richer, earthy taste as the protective yeast layer fades. Some are dry, others slightly sweet.
  • Oloroso – A full-bodied, dark sherry with a nutty aroma. Sometimes sweetened.
  • Cream Sherry – A sweet, dark mix of Oloroso and Pedro Ximénez, often enjoyed as a dessert wine.

How Sherry is Made

Sherry ages through a system called solera y criadera. This method blends different ages of wine to keep the flavor consistent. The bottom casks, called the solera, hold the oldest sherry. Above them, the criadera contains younger sherry, which moves down over time through careful blending. The final product is bottled from the solera.

This system keeps sherry tasting the same year after year. The younger wine takes on the qualities of the older batches, adding depth and character. The oldest solera even contains tiny amounts of very old wine, giving sherry its unique taste.

Visit a Sherry Bodega

Links and Resources

  • Tourismo Jerez (English) Official website of the local tourism office.