Dense with some spiciness. A broad, soft style that has faded a little. Lively nose with fresh citrus fruit as well as nuts and herbs. Savoury, salty tang. The palate is lively and bright with some citrus freshness and good acidity, finishing very long.
Very stylish. Profound, complex nose with herbs, citrus and old floors. Powerful, tangy palate is herby with fresh citrus pith notes and salty nuttiness. Long finish: a really complex wine.
Lovely complex nose of marmalade, spice, dried fruits and lemons. The palate is lively and complex with brilliant citrus freshness under the nutty old furniture and herb notes. Brilliantly vibrant. The palate is rich with herby, tarry fruit and good acid. Expressive and complex. Lively with lovely tangy citrussy freshness on the palate, together with richer, more raisiny sweetness.
It has an off-dry character because of the richness of the fruit. Dry, with herby, appley, tangy fruit. Quite bright and fresh with good acidity. The palate has some fruit sweetness with good acidity. Complex and broad. Warm vanilla and spice nose. The palate is soft, spicy and nutty with herby, lemony fruit and attractive nutty complexity. Aromatic, spicy, nutty nose with tangy citrussy freshness. The palate is broad and rich with lovely fresh, citrussy, spicy notes as well as some complex earthiness.
Rich, spicy, slightly tarry, intense nose. The palate is sweetly fruited with rich, grapey, raisiny character. Intense stuff. Complex, fresh, tangy nose with tar, spice, old casks and some lemony freshness. The palate is fresh with a herby tang to the dry, nutty, citrussy fruit.
Complex, persistent and lively with a long finish. Weird nose but lovely palate. The palate is sweet, complex and raisiny with tarry notes. Very long finish. Odd but lovely. Light, fresh and lemony. Fresh, complex salty citrus flavours on the palate. Long and complex, in a lighter style. Fresh, light and a bit funky with good acid and herby, citrus, orange peel character. Dry, with a lovely savouriness. Warm, rich, casky, nutty and raisiny on the nose. The palate is long and complex with broad, spicy flavours.
Lovely rich, warm, spicy, casky nose. The palate is fresh and bold with lovely complex spicy notes and rich, grapey, raisiny, citrus characters. The palate is rich and intense with lovely spiciness. Complex, broad and with a long finish. The result will be an Oloroso. Naturally sweet wines will always be fortified to a higher degree as flor is not wanted in this type of sherry. After the first fortification and a short maturation, the base wines or sobretablas will be classified again.
The different categories will then enter a solera, an array of barrels that are arranged in a certain hierarchical way, with the younger wines partially replacing the older wines that are taking out. This is explained in our article about the solera system. Biological ageing will result in a Fino or Manzanilla depending on the location, while oxidative ageing will produce an Oloroso.
In accordance with the Regulations of the Denomination of Origin the ageing of sherry wines must last at least two years this used to be three years , enough time to allow the wines to develop the distinctive characteristics of each type. Nowadays the preferred type of cask is the American oak litre butt , also known as a bodega butt.
It is never filled to the top, thus creating a surface area upon which the flor may develop. Note that along the way, the veil of flor can die and wines that started their life as a Manzanilla or Fino can gradually shift towards oxidative maturation. This can occur after a certain age because the nutrients in the base wine that keep the flor alive have been consumed or because the cellarmaster decides to fortify the wine again an deliberatly kill the flor.
This produces the intermediate types of sherry: Amontillado and Palo Cortado technically similar wines but with slightly different aromatic properties. When sherry is taken out of the final stage of the solera called the saca , it will usually be filtered and cold stabilized to make sure the wine will keep most of its features until it is opened although there is a shift towards minimal post-processing these days, see en rama sherry.
Also, as sherry has a defined minimum strength, it can be fortified again in order to meet a certain alcohol volume. It will also be blended: the output of different casks is put together and mixed. During the maturation process, winemakers add yeast. This is a common practice in wine production, as the yeast converts sugars into ethanol, thus making the wine alcoholic.
However, the yeast in Sherry production is vitally important. As the yeast converts sugar over time, the yeast cells die and float to the top of the barrel. While many types of Sherry are produced under this layer of yeast cells, some types are purposely exposed to oxygen.
While oxidation can ruin certain types of wine, it can greatly influence the flavor of others wines for the better, as it can soften tannins and unlock nuanced nutty flavors. Sherry wine is enjoyed in a range of styles, which can taste completely different from each other. This is achieved through changing the way the wine is produced, usually through varying the aging process.
This variety is the driest of all the varieties. Fino Sherries are consumed when they are very young and are usually only aged for years. However, this dry Sherry wine is produced in a specific region of Southern Spain called Andalusia. While Fino and Manzanilla have very similar production methods as well as alcohol and sugar content, Manzanilla gets its name for having a chamomile flower-like quality. Manzanilla Pasada is another variety of this dry, chamomile-flavored Sherry. However, this kind is aged longer, so it has richer, nuttier flavors.
Amontillado starts its life as a Fino but then is fortified and transforms into a richer, darker wine. This Sherry is enjoyed dry but can be sweetened during the winemaking process. Amontillado Sherry is darker in color than Fino and Manzanilla, and it has a range of more complex, savory flavors. This is because it has a longer aging process. Palo Cortado is a rare variety.
Produced differently from the other Sherries on this list, Palo Cortado straddles the border between rich sweetness and crisp dryness. It was first made by a happy accident. If during the winemaking process the protective flor dies unexpectedly, the wine takes on oxygen, changing the flavor.
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