Spanish Sherry, at its best, delivers complex tastes & exotic aromas - it comes in a broad range of styles, from bone-dry Manzanilla to treacly Pedro Ximénez
SOIL TYPES
Albariza (chalk): the region's premium soil, ideally suited for growing Palomino. 60-80% chalk, the rest a mixture of clay & sand. Barros (clay): dark brown soil, 10% chalk with a high clay content. Arenas (sand): yellowish brown soil, 10% chalk with a high sand content
(View all 3 types)
GRAPE VARIETIES
Palomino is the region's predominant grape. It produces a bland varietal wine, but this neutrality is key to its transformation into dry sherry. Pedro Ximénez (PX) & Moscatel are both used to make sweet sherry. Grapes are dried in the sun
for two days after harvest to further concentrate sugars
CLIMATE
Temperatures can exceed 40°C inland around Jerez in summer, but are moderated along the coast by sea breezes. Rain falls mostly from late autumn through to early spring - summer is usually very dry, right through to harvest, with only dew from coastal winds to relieve vine stress
Albariza - 'Snow White'
Hillsides of Albariza soil are ploughed cross-wise to catch & absorb maximum winter rainfall. Summer sun bakes a surface crust, which reduces moisture loss, also enhancing ripening as the heat bounces back off the white soil
- Solera Aging System -
The Solera System is simply a stack of barrels
which contain progressively older wine. Mature wine is drawn off from the Solera & replaced by wine from the 1st Criadera, repeated through the levels up to the top where new wine is added. A process of aging by fractional blending
- A Veil of Flor -
A yeast specific to the region called Flor forms in the barrel
on the surface of new wine after fortificationThe addition of spirits after fermentation is complete. It creates a protective layer, preventing oxidation & adding a 'bread dough' character to the wine. It's growth is affected by climate & alcohol levels
- Sherry Styles -
Dry & Pale
Manzanilla: Aged in cooler Sanlúcar de Barrameda, where abundant Flor creates the most delicate Fino
Puerto Fino: An intermediate style of Fino, aged in El Puerto de Santa María
Jerez Fino: In hotter Jerez the layer of Flor is thinner, creating a stronger flavoured Fino
(All Fino are straw-coloured, fresh & crisp, aged completely under a protective layer of Flor)
Dry & Robust
Amontillado: A Fino partly aged without Flor. Amber in color with richer, nuttier flavours
Oloroso: Purposely aged without Flor to allow full oxidation. Full-bodied, dark gold to deep brown
Naturally Sweet
Pedro Ximénez & Moscatel: Both extremely sweet varietal dessert wines. Dark brown & syrupy with a rich bouquet of dried fruits. A Jerez classic when poured over ice cream - irresistible!
Jerez Superior - The Sherry Triangle
View larger map
D.O. Jerez-Xérès-Sherry
Although the Denomination of Origin covers a wider area the core zone forms a rough triangle, with Jerez, Sanlúcar de Barrameda & El Puerto de Santa María at each corner
Some of the Sherry brands you will find on our shelves
Read more about fortified wine on our Port page
