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Jerez [xeˈɾeθ]) is a fortified wine produced from white grapes grown around the city of jerez de la frontera in andalusia, spain. Dry sherry styles like manzanilla, fino and dry versions of oloroso are good with salted almonds, tomato bread, olives, artichokes, chorizo, manchego, garlic mushrooms and spanish hams. Sherry is a style of fortified wine made in what is often colloquially referred to as the sherry triangle in southern spain's andalucia region

This triangle is created by the bordering points. Julie sheppard explains the different styles of sherry, with tips on storing, serving and drinking. Sherry may top the list of the most famous wines that many have never tried.but should

Read to learn about the seven types of sherry and how it's made.

Sherry has held a certain esteem throughout, wearing its nutty, briny, dried fruit flavors on its shimmering gold sleeves and for good reason — the sherry designation contains some of the. Sherry is wine made from white grapes The grape variety palomino features prominently in dry versions, while sweet versions like cream sherry might include pedro ximénez (px) and moscatel Sherries are aged in a unique system called the solera, where barrels of fortified wines sit for years at ambient temperatures.

There are two basic categories of sherries They are made with base wines made from the white grapes palomino, pedro ximénez and moscatel Fino and oloroso age into different styles, thanks to the presence or absence of a naturally occurring yeast called flor. Sherry is produced mostly from the palomino, moscatel and/or pedro ximénez grape varieties, depending on which style of sherry is being made

There are five main styles of sherry that currently dominate the market

Fino, manzanilla, palo cortado, amontillado and oloroso. Discover all about sherry, its winemaking, and different wine styles Also, explore the best sherries to buy in 2024 and an easy way to build a wine collection. Celebrate international sherry week 2023 with this selection of top bottles recommended by the decanter team and specialist contributors

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