Fortified wine types
Over to Spain and the south-western city of Jerez. The production area is in fact a protected designation of origin, meaning anything labelled ‘Sherry’, can only come from the ‘Sherry Triangle’ – and area in the Cádiz provence between Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María.
Sherry is fortified with brandy after fermentation, giving a usually dry character – however, there are many types of sherry available.
A traditional variety of Sherry, this is dry and pale
Another variety of Fino, made around the port of Sanlúcar de Barrameda.
A Manzanilla that has undergone extended aging or has been partially oxidised, giving a richer, nuttier flavour.
Sherry that is first aged under flor and then exposed to oxygen, producing a darker Sherry, although lighter than Oloroso.
Usually dry, they are sometimes sold lightly to medium sweetened although these can no longer be labelled as Amontillado.
In Spanish, Oloroso means ‘scented’. The sherry is aged oxidatively for a longer time than a Fino or Amontillado, producing a darker and richer wine.
Like Amontillado it is a dry Sherry although sweetened versions called Cream sherry exist.
Initially aged like an Amontillado, (about 3-4 years) it then develops a character closer to an Oloroso.
Jerez Dulce, or Sweet Sherries are made either by fermenting dried Pedro Ximénez (PX) or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety.
A type of sweet sherry first made in the ’60s by blending Oloroso and Pedro Ximénez for example.
Pedro Ximénez, or simply ‘PX’, is named after the Spanish grape variety of the same name, and is a dark sweet dessert sherry.
Again, named after the grape variety and again, one of the sweetest sherries.
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