Jerez y Manzanilla

Jerez-Xérès-Sherry and Manzanilla-Sanlúcar de Barrameda (to give them their full titles) are separate DOs (Denomination of Origin) that share the same vineyards and traditional methods of winemaking. These are based on the Solera and Criaderas system, a method of dynamic ageing in butts (oak barrels) which allows young wines to take on the characteristics of older ones.

This means that all sherry is non-vintage. The solera system involves using a series of barrels of wine at different stages of maturity. The wine is bottled by taking one-third of the contents of the most mature barrel, which is then topped up by the next most mature barrel. This process is repeated all the way to the youngest barrel, which is then topped up with new wine. Every bottle of sherry is therefore a blend of wine of almost all ages.

Location
In the far south of Spain, with vineyards located in the province of Cádiz, as well as certain areas of Lebrija (Seville).

Grapes
White: Palomino Fino, Moscatel, Pedro Ximénez

Look Out For

Seco: dry
Dulce: sweet
Muy dulce: very sweet
Muy Viejo: very old

Most sherry is made from Palomino, which makes for a boring wine, but a wonderful sherry. The best sherry can be intensely aromatic, smelling of bread yeast and apple cores, nuts and prunes, coffee and toast. The other grape (and the main one in Montilla) is Pedro Ximenez (or PX), which makes a sweet, intensely grapy, scented sherry that is almost black in colour. The Spanish drink this with dessert, or pour it over ice cream.

Sherry can be grouped into three general categories depending on the characteristics of the musts and the winemaking and ageing processes that each undergoes: generosos, sweet generoso wines (vinos generosos de licor) and sweet natural wines (vino dulce natural).

1. Generosos

These are quality wines made during total or partial ageing under the "veil of flor", a white cap resembling foam which forms on the surface of the wine. Flor is a form of yeast; it absorbs any remaining sugars in the wine while lowering volatile acidity. The alcohol content of these wines is no lower than 15%.

Manzanilla

This wine is a pale, straw colour, with a tangy aroma, dry and light in the mouth, with an alcohol content of 15%.

Fino
Light and pale, finos have a spicy, delicate almond aroma, and are dry and light in the mouth. They have an acquired alcohol content of 15% and should be served cold. They are a perfect dry aperitif, and ideal with tapas.

Amontillado

These wines undergo a period of oxidative ageing, which gives them their golden or amber colour, with aromas of hazelnut. Mildly tangy, soft and full in the mouth, they have an alcohol content of between 16 and 22%.

Oloroso

A full-bodied amber or mahogany coloured dry wine, with an aroma of walnuts. It is very aromatic, with a dry smooth, velvety taste, and an alcohol content of between 17 and 22%. It is fortified early in the process, and so never develops any flor. All the aging is oxidative and lasts much longer - it usually takes at least 10 years before the wine is brought together into the solera process. It is deal as an aperitif, as well as with game and red meats.

Palo Cortado

This wine has aromas and flavours that fall somewhere between amontillado and oloroso, with an alcohol content of between 17 and 22%.

2. Sweet Generoso Wines (Vinos Generosos de Licor)

These are made from Generoso wines, and must contain no less than 5 g of sugars per litre.

Medium

An amber or mahogany coloured wine, and may alternatively be termed 'Abocado', 'Amoroso', 'Brown', 'Golden', 'Milk' or 'Rich'. It has an alcohol content of no less than 15% and no more than 115 g of sugars per litre.

Pale Cream

This pale yellow wine has a delicate, tangy, aroma. It has an alcohol content of no less than 15.5% and no more than 115 g of sugars per litre.

Cream

This full-bodied wine is a product of the blending of an oloroso with sweet wine. It is amber to mahogany in colour, with a light, spicy aroma. It has an alcohol content of no less than 15.5% and contains between 115 - 140 g of sugars per litre.