The Complete Guide to Sherry:

How sherry is made

A distinctive process steeped in tradition, sherry production requires careful grape selection, specialised fermentation and a unique maturation method known as the Solera System. The journey from vine to bottle involves time-honoured practices and careful craftsmanship. Here’s how it’s done:

1. Grape selection

Most sherry wines are made with the Palomino grape. Its high acidity and neutral profile make it the perfect canvas for the wine’s unique ageing process and the intricate flavours this imparts. Moscatel and Pedro Ximénez grapes are used for the sweet varieties of sherry.

2. Fermentation

Once harvested, the grapes are pressed, and the juice is fermented often in stainless steel vats, although traditional winemakers prefer to ferment the wine in old wooden casks for the extra character it gives.

3. Fortification

The result is a base wine which is then fortified with grape spirit. If destined to become a Fino or Manzanilla, it’s fortified to about 15% alcohol. For Oloroso sherries, the wine is fortified to about 17-18% alcohol.

4. Ageing – the Solera System

Sherry's distinctive character is largely due to the Solera System, a unique ageing process involving continuous, fractional blending across a series of barrels. Wine is extracted from the oldest barrels ('solera') and replaced with slightly younger wine from the tier above (‘criaderas’), which is then topped up with new wine. This continuous process ensures a consistent flavour and style year after year.

3. Amontillado 

Beginning life as a Fino, Amontillado spends several years in the solera system before being fortified to a higher alcohol content. It has a unique amber colour and complex notes of roasted nuts, tobacco and dried fruit, and pairs brilliantly with a fricassee of wild mushrooms, richly sauced chicken, aged cheese like Manchego or reserve Comte or classic jamón Ibérico. 

4. Oloroso

This is a full-bodied, dark and complex wine, with intense dried fruit, caramel and roasted nut flavours. Naturally dry, Olorosos may occasionally be sweetened with a little Pedro Ximénez for balance. Oloroso is perfect with red meats, game and aged cheese.

5. Palo Cortado

This is a rare sherry, as it can’t be deliberately made. It starts its life under flor just like a Fino; however, if the flor starts to fade, the sherry naturally begins to evolve like an Oloroso. The end product is a fabulous, elegant sherry, with amazing layers of rich, complex flavours. Palo Cortado pairs well with cured cheeses, meats and umami-rich dishes or simply for sipping solo.

Serving Sherry Like a Sommelier - our top tips

When it comes to glassware, choose a small wine glass or a traditional Spanish Sherry copita that help funnel the aromas towards your nose.

Be mindful of the measure of sherry in your glass, as it has a higher alcohol level than wine and is typically poured in smaller amounts – usually around 90-120ml.

While there are no strict rules about the serving temperatures for sherry, you can follow some general recommendations:

• Serve Finos and Manzanillas chilled, ideally between 5°C-7°C. This temperature will preserve its freshness and delicate aromas.
• Pale Cream is best served slightly warmer, at temperatures between 7°C-9°C.
• For sherries such as Amontillado, Oloroso, Palo Cortado and Cream, a cellar cool temperature range of 12°C-15°C is recommended.
• For sherries categorised as VOS (Vinum Optimum Signatum / Very Old Sherry) and VORS (Vinum Optimum Rare Signatum / Very Old Rare Sherry), aim for a temperature of around 15°C degrees. 

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