What is Sherry Wine? A Rich History of Interesting Facts

Sherry wine is a distinct fortified vino (like port wine), originating from Spain. On the restaurant wine list, it offers a range of flavors—from sweet and heavy to light and dry.

Wine enthusiasts can better understand what Sherry wine is by delving into the history, traditions, and production methods that create its signature styles and diverse profiles.

Key Takeaway: Sherry wine is a versatile, Spanish, fortified variety in many styles, from dry to sweet, elevated by a unique aging process.

Sherry Wine: Origins and Heritage

Sherry wine emerged from the southern part of Spain, referred to now as the "Sherry Triangle." This area, including Jerez de la Frontera, Sanlucar de Barrameda, and Puerto de Santa Maria, give the fortified wine its name.

As the wine connoisseur will tell you, the word "sherry" is only the English version of "Jerez," underlining the connection to the Spanish "frontera" (borderlands). Like other wines, the climates and particular soil of the "Triangle" add to the distinct appeal of Sherry wine.

Sherry produced in this region gains a special label from the "Denominación de Origen" (DO). This distinction endorses high-quality, traditional Sherry, among the other wines held to DO standards in Spain.

Explore what the "Denominación de Origen" reviews in order to seal Sherry wine with approval. It shows the uniqueness of Sherry in its process, ingredients, and flavor.

The Making of Sherry Wine

Because Sherry wine is fortified, a neutral "distillate" (clear liquid) is added during its "vinification" (fermentation). This process separates and distills alcohol from grape juices.

The added distillate creates a higher alcohol content, usually between 15% to 22%, and a more stable product. It also increases the shelf-life and longevity of Sherry wine, helping it bring out more complexity through longer aging periods.

Mostly, Sherry wines are made from the Palomino grape to produce a dry style. For sweeter varieties of Sherry, Ximénez and Moscatel grapes are used.

Each type of grape gives the final Sherry wine a different characteristic: Palomino makes crisp wines, while Ximénez or Moscatel provide deep, sweet notes.

What is Sherry Wine's Aging Process?

When wines are allowed to rest under a surface blanket of forming yeast (called "flor"), it is called biological aging. Fino, Manzanilla, and other dry sherries are produced as this yeast lowers oxygen levels. The outcome is a savory, herbal, sometimes salty sherry.

Another approach is wine oxidation. The oxidative aging process exposes the wine to more air, changing color and flavor. Oxidative aging forms those fuller, darker, caramel-like notes found in sweet sherries, like Amontillado and Olorasco.

Using the Solera System for Sherry Production

"Solera" means "tradition," and the solera system is a hallmark of Sherry wine production. In this system, barrels of aging wine (or beer) are stacked in a pyramid-like structure and the contents of the barrels rotate.

Fractions of younger wines at the top are switched with older wines at the bottom. Such "fractional blending" creates the best combination of consistency and diversity.

By blending many vintages, the process adds mature complexity to lighter, more youthful barrels. At the same time, all vintages gain unity. This traditional method has been critical in the history of Sherry wine, protecting its legacy of distinct quality.

Diverse Styles of Dry Sherry

Sherry wine offers a rich selection of dry styles. Crisp Fino and coastal Manzanilla represent some of the most versatile, savory types of sherry wine available.

Fino, possibly the driest style of Sherry, is aged biologically for at least two years. Fino attracts first-time and seasoned drinkers with a light, savory flavor with notes of salted almonds and fresh, baked bread. This crispness makes it a refreshing apertif and food companion.

Manzilla, the variety exclusive to Sanlúcar de Barrameda, has a strong, coastal influence because of its growing environment. The result is even lighter, brighter, and more floral than most sherries.
Because of this, Manzilla pairs beuatifully with seafood and savory fare by uplifting natural flavors.

Notable Sweet Sherry Wines

Sherry wine can be stereotyped as a sweet, dessert wine. While the dry varieties oppose this idea, the distinctive flavor of Ximénez and Moscatel grapes in some Sherry wines push it forward.

Sweet sherries like these require dried grapes that focus their natural sugars, concentrating them into the texture and flavor of molasses.

But, like dry sherries, sweet Sherry is labeled by the DO and aged traditionally in the solera system. Likewise, they have the same traits of depth and consistency that evaluators look for.

Sherry Wine Pairings for Elevated Dining

Dry or sweet, each style of Sherry wine pairs with foods differently, either complementing or matching their flavors.

Because of their lighter, saltier flavor, bartenders typically pair dry Fino and Manzanilla wine types with appetizers, snacks, or light dishes.

Dry Amontillado and Oloroso sherries are a bit richer, caramel-like, and complex. They match well with full-bodied, robust dinners.

Sweet sherry, like Ximénez, is better for desserts, acting as a decadent, after-dinner treat. Although, sweeter sherries can also work for cheese plates and sour dishes that benefit from balance.

Finally, sweet and dry Sherry wines can always add depth as a wine cocktail ingredient. Guests also delight in adding a Sherry twist to their favorite, famous cocktails:

• Sherry Sour: This simple, shaken cocktail counters sweeter Sherry wines with lemon and ice.
• Greenpoint: This Manhattan variation includes rye whiskey, vermouth, Chartreuse, and herbal spirits like bitters, with splashes of Sherry.
• Old Fashioned (with Sherry): A take on the classic Old Fashioned supplements its craft whiskey and orange twist with sweet Sherry.

Frequently Asked Questions About Sherry Wine

Get to know what Sherry wine is, at heart, through common questions asked by wine bar managers and hotel restaurant staff.

Find out how aging differences, the solera system, and versatile pairings make Sherry a valuable, wine selection for bars and hotel restaurant wine lists.

What are the differences between biological and oxidative aging for Sherry wine-making?

Biological aging uses flor (yeast byproduct) to make dry, savory wines by depriving grapes of air. Oxidative aging exposes wine to more oxygen, without flor, to craft fuller, darker wines.

Each aging process helps define the flavor profile and dry or sweet character of the Sherry style.

How does using the solera system change Sherry wines?

The solera system creates a fractional blend from vintages of different ages. Drawing and replacing the wines, barrel to barrel, creates more consistent flavors and unifies the wine's quality.

Traditional, solera aging means more complexity, depth, and similarity between each barrel or batch of Sherry, meaning every bottle becomes a blend multiple years.

What are the best food pairings for Sherry wine styles?

Dry, light sherries pair best with light fare and savory dishes including olives, nuts, or seafood.

Richer sherries enrich fuller foods like red meats and rich cheeses, while sweet sherries (like brandy pairings) are better as a dessert or contrasting wine-cheese pairings.

‍