A Sherry for all Seasons

Sherry comes in a range of styles from bone dry and light to syrupy sweet. In this second of two posts on the topic, we look at the different Sherry styles and how they are served.

Traditionally, Sherry is served a few ounces at a time in a stemmed glass called a copita, but I use a set of small, delicately etched, antique wine glasses -- like the kind you might have found in your grandmother’s house.

Serve finos, manzanillas, and amontillados chilled and other styles at a bit cooler than room temperature. Opened bottles of fino and manzanilla will last only a day in the fridge while amontillados, olorosos, palo cortados, and sweet Sherry will last for several months.

Here is an overview of the various styles with food pairing suggestions:

Fino: Delicate, light in color, and very clean on the palate. This Sherry spends part of the year protected by flor that comes and goes with the change of seasons. Serve with nuts, olives, ham, tapas, lighter soups, seafood, and mild cheeses.

Manzanilla: Technically speaking this is a fino that can only come from the seaside town of Sanlúcar de Barrameda, where ocean breezes and humidity keep the flor alive year round. It is the lightest style of Sherry, with an unusual, salty tang. Pair with the same foods as a fino.

Amontillado: This Sherry was a fino in its first life then fortified to be slightly higher in alcohol before being aged in another Solera where no flor can protect it from oxidation. It is deeper in color with rich, nutty flavors. Serve as an aperitif or with white meats, heavier fish, and aged cheeses.

Oloroso: A long-aged Sherry that does not develop flor but that grows dark and flavorful due to its extended exposure to oxygen. Dry olorosos can be incredibly complex, savory, and nutty. Serve as an aperitif or with game, lamb, and other roasted meats.

Palo Cortado: This rare type of amontillado reinvents itself when its layer of protective flor mysteriously disappears. It has the richness and complexity of an oloroso while maintaining the delicate flavors and aromas of an amontillado. Serve as an aperitif or with roast duck and other game birds.

Cream Sherry: These amontillados or olorosos are sweetened with varying amounts of sweet Pedro Ximénez Sherry. Cream is a British marketing term that refers to the velvety texture of this style. They are pale auburn to brownish in color and medium to very sweet. Serve as an after dinner drink or with fruit-based desserts.

Pedro Ximénez (PX): This dark and extremely sweet dessert wine is produced with sun- dried grapes of the same name. It has a very concentrated flavor of raisins and figs and can be as thick as syrup. Serve with chocolate desserts or right on top of your bowl of ice cream.

Tags: Wine | wine | sherry | dry sherry | Sherry wine | manzanilla | fino | amontillados | oloroso | palo cortado | cream sherry