The driest sherry in Spain is known as Fino de Jerez. As an expert sommelier and brewer, I can tell you that this sherry is unique in its dryness and youthfulness. It is typically aged for 3-5 years, making it one of the youngest sherries available.
The process of making Fino de Jerez begins with the pressing of the grapes to extract the juice. This juice is then fortified with grape spirit to bring the alcohol content up to around 15%. What sets Fino de Jerez apart from other sherries is the formation of a layer of protective yeast, known as flor, within the barrels.
The barrels used for aging Fino de Jerez are typically filled to about 3/4 capacity, leaving some room for the flor to develop. This layer of yeast acts as a natural barrier, preventing contact between the wine and the air. It also imparts unique flavors and aromas to the sherry, adding to its complexity.
The presence of the flor yeast also contributes to the dryness of Fino de Jerez. The yeast consumes the sugars in the wine, resulting in a bone-dry finish. This dryness is what sets Fino de Jerez apart from other sherries, such as Amontillado or Oloroso, which tend to be sweeter.
I have had the pleasure of tasting Fino de Jerez on several occasions, and each time I am struck by its crispness and elegance. The dryness of the sherry is immediately apparent on the palate, with flavors of green apple, almonds, and a hint of saltiness. The wine is incredibly refreshing and pairs beautifully with a variety of dishes, from seafood to tapas.
Fino de Jerez is the driest sherry in Spain. Its unique aging process, which includes the formation of a protective layer of yeast, contributes to its dryness and youthful character. Whether enjoyed on its own or paired with food, Fino de Jerez is a delightful and refreshing sherry that showcases the best of what Spain has to offer.