Beverage
Sherry
Sherry is fortified wine from the Jerez–Xérès–Sherry triangle in Andalusia, spanning biologically aged Fino and Manzanilla under flor yeast, oxidative Oloroso, transitional Amontillado and Palo Cortado, and sweet Cream and PX styles. Base wines are mainly Palomino, with Pedro Ximénez and Moscatel for sweetening and dessert sherries. The solera system blends ages for consistency; alcohol and ageing path create profiles from bone-dry saline to treacly black sweetness. Dry sherry is a classic kitchen wine for consommés, seafood stews, mushrooms, and nuts; sweet styles suit desserts and glazes. A splash of Fino finishes gazpacho or pan juices; Oloroso deepens braises—never confuse dry and cream sherries when following classic recipes.
Also known as: Sherry, Manzanilla
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Andalusian fortified wines entered Atlantic trade under names ancestral to modern Sherry.
Solera ageing and flor management defined the Jerez style spectrum.
Denomination rules protected Sherry production in the Jerez region.