Sherry is one of the greatest values in the wine world right now, but there’s still a lot of confusion surrounding these fortified Spanish wines. Here, a crash course on three types of sherry – and why you should drink them:
1. Fino: These sherries are not oxidized, which makes them crisp, clean and beautiful. They are a perfect start to a meal with olives and charcuterie or even a more substantial fish course. A fino labeled “Manzanilla” means that sherry was created exclusively in the costal town of Sanlúcar de Barrameda.
2. Oloroso: The aging process for this sherry allows for plenty of oxidation. This means they are rich, complex and often some of the oldest wines you can get for the money. Olorosos are aged in a solera system, a series of barrels that contain different ages of wine. The average oloroso solera is well over 30 years old. Some date back to the 1800s; this means that some portion of every bottle in that solera is that old. At least 17 percent ABV, oloroso is one of my favorite wines to enjoy with cheese plates loaded with strong varieties, honey, nuts and quince paste.
3. Pedro Ximénez: Got a sweet tooth? This classic dessert wine is the one sherry made with the Pedro Ximénez grape instead of the palamino. So dark they appear brown or almost black, these are amazingly sweet wines. My favorite way to enjoy PX is poured over vanilla ice cream (just like grandma used to!), but it’s quite good with honeyed desserts like baklava or halvah.
The Wine and Cheese Place in Creve Coeur and Starrs both have excellent sherry selections. Ready to try a bottle? Look for Valdespino Fino Inocente, an excellent start for sherry novices.
Prefer to shake that sherry instead? Try our recipe for a Tongue & Cheek cocktail featuring fino sherry and click here to learn more about this resurgent wine.
Ben Wood has more than 10 years experience in the wine industry. He currently works as a sales representative for St. Louis-based wine importer Terra Firma.
This article appears in February 2015.