The short version
What is Sherry?
Authentic Sherry comes from the area around Jerez in southern Spain and matures through a fractional solera system. Flor yeast protects some styles from oxygen; others develop through deliberate oxidation.
Fino can show almond, bread dough, and sea spray; oloroso brings walnut, leather, and spice; Pedro Ximénez is dense with raisin and molasses. Check the style name before assuming sweetness.
In the glass
Flavors to look for
At the table
Food pairings that work
Match the wine’s weight to the dish, then let acidity refresh the palate and savory flavors echo one another.
Where it grows
Regions to know
- Jerez, Spain
- Sanlúcar de Barrameda, Spain
- El Puerto de Santa María, Spain
Side by side
Compare Sherry
Common questions
Sherry, explained
Is Sherry sweet or dry?
Sherry can be extremely dry or intensely sweet. Fino and Manzanilla are dry; Amontillado and most Oloroso are also dry; Cream Sherry and Pedro Ximénez are sweet.
What does Sherry taste like?
Fino can taste of almond, bread dough, and sea spray. Amontillado and Oloroso become nuttier and spicier, while Pedro Ximénez is rich with raisin, fig, and molasses.
How should Sherry be served?
Serve Fino and Manzanilla chilled. Fuller dry and sweet styles can be slightly warmer, but still cool. Once opened, refrigerate the bottle and follow the producer’s guidance.