How is Sherry made and what types of Sherry are there?

Sherry is one of the most famous and oldest wines in the world. Sherry comes in different types and qualities. The important types are Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso and sweet PX. Sherry is made oxidatively. The barrels in which the Sherry matures are not completely filled, which means that oxygen can affect the maturation.

To better understand and appreciate sherry, it helps to know how it is made. First, a white base wine is made. Just like 'normal white wine' is made, and with an alcohol percentage of 12% to 13%. The Palamino Fino grape is actually always the basis.

In contrast to normal wines, the Sherry is only just beginning: the maturation. First, alcohol is added, up to a percentage of about 17%. The best Sherries are then biologically matured.

The wine is put into wooden barrels, which are only three-quarters full. A thick layer of yeast cells, the flor, forms on the wine. This flor (see photo) ensures that the wine does not oxidize. But to keep the flor alive, the wine must be refreshed regularly.

The Solera system

That is why bodegas stack barrels on top of each other. The top one with young wine, the bottom one with older wine. They tap from one barrel into the other, so that the wine is constantly refreshed and the thick layer of flor remains alive. This is called the Solera system. Ultimately, the Sherry must mature for at least three years before it is bottled.

Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso and PX

Sherry makers can vary their process and in this way make different types of Sherries. If the wine is made in the way described above, it is called Fino. If this Fino comes from the coastal town of Sanlúcar, it is called Manzanilla. The Manzanilla is a Fino that is generally a little more delicate and salty. In Spain, this is the most popular type of sherry.

The winemaker can also let the flor die off after a few years. The wine will then oxidize. The color turns brown and the smell changes. This type of sherry is called Amontillado. This type has a little more alcohol than the Fino and Manzanilla. Amontillado is very nutty due to the oxidation.

If the bottle says Oloroso, the sherry has not had biological maturation with flor, but only alcohol has been added and the maker has then let it oxidize. Oloroso is quite strong and also more alcoholic than the Fino. It is savory and nutty. Some Olorosos have a tiny bit of PX added to make it a little 'friendlier'.

Palo Cortado is a much rarer type of dry sherry. This type is usually made from a Fino whose flor layer disappears halfway through the maturation. The winemaker then adds alcohol. This gives the Palo Cortage the aroma of a Fino but in the mouth it tends more towards an Oloroso.

In addition to dry Sherries, there are also sweet ones. The winemakers make these by adding the sweet juice of dried Pedro Ximénez or Moscatel grapes. The sweetest Sherry is made from pure Pedro Ximénez grapes.