Sherry

Sherry is a fortified wine from Andalusia’s Sherry Triangle, made mainly from Palomino, Pedro Ximénez, or Moscatel grapes. Its styles range from dry wines aged under flor yeast to sweet wines made from sun-dried grapes.

Palomino: Palomino is a white wine grape widely grown in Andalusia and used chiefly for dry sherry. Its neutral character provides the base for fino, manzanilla, and other dry styles.
Biological wine aging: Biological wine aging is maturation shaped by living yeast on a wine’s surface. It describes the flor-led path that gives fino and manzanilla their characteristic profile.
Palo cortado: Palo cortado is a sherry style combining a delicate aroma with the body of an oxidative wine. Its unusual profile occupies a distinctive place among dry sherries.
Sherry Triangle: The Sherry Triangle is the Andalusian production area bounded by Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. Sherry’s protected production identity is rooted in this region.
Port wine: Port is a fortified wine from Portugal’s Douro Valley, commonly made in sweet styles. It shares fortification with sherry but comes from a different region and tradition.
Pedro Ximénez: Pedro Ximénez is a white grape variety used to make intensely sweet wines, often from sun-dried grapes. Its concentrated sugars and flavors underpin some of sherry’s richest sweet styles.
Oxidative aging: Oxidative aging is maturation in which wine is exposed to oxygen and develops through oxidation. Oloroso follows this path without a persistent protective flor layer.
Amontillado: Amontillado is a sherry that begins aging under flor and continues oxidatively after flor disappears. It bridges biological and oxidative aging in one wine.
Jerez de la Frontera: Jerez de la Frontera is an Andalusian city and the historic center of sherry production. The city gives sherry its Spanish name, vino de Jerez.
Madeira wine: Madeira is a fortified wine from the Portuguese island of Madeira, known for heat-influenced aging. Its distinctive island maturation differs from sherry’s flor and solera traditions.

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