Taste

Sherry

There are a variety of Sherry types- all with a unique taste description. The specific types of Sherry include:

Fino - Very dry, light-bodied Sherry that is straw-like in color. The characteristic aromas associated with Finos are almonds. Typically, Finos comes in at about 15-17% alcohol by volume. Amazing with almonds, olives, ham, and chips and dips.

Manzanilla - Also dry, and pale in color. A "fino" style of Sherry made in Sanlucar and best with seafood and tapas.

Amontillado - In between Fino and Oloroso in terms of color and body. This off-dry Sherry loses its flor during the aging process and yields deeper color and a lovely nutty flavor. The characteristic aromas associated with Amontillados are hazelnuts. This Sherry is great with oily fish and chicken dishes.

Oloroso - Dark in color, rich in flavor. Olorosos typically have a remarkable walnut aroma and a swirled caramel flavor making them a top pick for rich meats and flavorful cheeses (consider Manchego, a delicious Spanish cheese made from sheep's milk).

Palo Cortado - Is a very rare Sherry that begins life as a Fino (where the yeast develops) and progresses to an Amontillado (where the flor dies off) but ends up with the richer style of an Oloroso. This Sherry has a dry palate and an enchanting reddish-brown color combination with dramatic aromas and full flavor.

Sweet Sherry - Is a Sherry that has been sweetened with Pedro Ximénez (PX) grape juice. Pedro Ximénez grapes have a high residual sugar content as they are sun-dried (think raisins) to concentrate the sugars before being pressed. Flavors that one can expect from PX are the thick, sweet flavors of fig and molasses.

Cream Sherry - Rich mahogony in color and velvety smooth in texture, a sweet Sherry made from Amontillado or Oloroso and sweetened with PX. Perfect with cheesecake.

Pedro Ximénez - Is an ultra sweet almost syrup-like dessert Sherry, made from sweet, sundried grapes of the same name. It's alcohol content is on the lower end of the spectrum and its flavor profiles lean towards the toffee, fig, date and molasses side of the vine. I had the Osborne Pedro Ximénez Viejo over vanilla ice cream and it was unbelievable, better than any dark chocolate or caramel sauce you can find!