A dry Spanish Sherry is a type of wine that undergoes complete fermentation, resulting in a minimal residual sugar content from the grape juice. This distinguishes it from sweeter varieties of Sherry. Within the category of dry Sherries, there are four different types, each with its own unique characteristics. These types are determined by the aging process, specifically whether the Sherry underwent “biological aging,” “oxidative aging,” or a combination of both.
Biological aging refers to the process in which a layer of yeast called “flor” develops on the surface of the wine during its time in barrel. This yeast layer acts as a protective blanket, preventing excessive oxidation and imparting distinct flavors and aromas to the Sherry. Fino and Manzanilla are two types of Sherry that undergo this type of aging. Fino Sherries are typically pale in color, with delicate flavors of almonds, green apples, and a hint of sea breeze. Manzanilla Sherries, which are produced specifically in the coastal town of Sanlúcar de Barrameda, have a similar profile but often exhibit a slightly briny character due to their proximity to the ocean.
Oxidative aging, on the other hand, involves allowing the Sherry to come into contact with air, leading to a gradual oxidation process. This results in a darker color and more intense flavors and aromas. Amontillado and Oloroso are two examples of Sherries that undergo oxidative aging. Amontillado Sherries are initially aged under flor, acquiring the characteristics of a Fino, but then the flor is intentionally killed off, allowing the wine to undergo oxidative aging. This results in a darker amber color and nuttier flavors such as hazelnuts and toffee. Oloroso Sherries, on the other hand, are aged entirely oxidatively without the presence of flor. They can range in color from amber to mahogany and offer rich, complex flavors of dried fruits, spices, and toasted nuts.
In addition to these four main types, there are also other styles of dry Sherries, such as Palo Cortado and Amoroso. Palo Cortado is a unique style that begins aging under flor but loses the protective layer naturally, leading to an oxidative aging process similar to an Amontillado. The resulting wine combines the elegance of a Fino with the depth and complexity of an Oloroso. Amoroso is a term used to describe dry Sherries that have been sweetened slightly, often through the addition of Pedro Ximénez or Moscatel wines.
I have had the opportunity to taste and explore various dry Spanish Sherries throughout my career as a sommelier. Each type offers its own distinct characteristics, and the aging process plays a significant role in shaping the final product. The delicate and vibrant Fino Sherries have been a delightful companion to fresh seafood dishes, while the rich and nutty Oloroso Sherries have been a perfect match for hearty stews and aged cheeses.
Dry Spanish Sherries are a fascinating and diverse category of wines that offer a wide range of flavors, aromas, and aging styles. Exploring the different types can be a rewarding experience, as each one has its own unique story to tell and can enhance a variety of culinary experiences.