Why Sherry is The Most Underrated Wine in The World
Sherry is a drink that speaks in centuries—salt-kissed, sun-baked, and stubbornly elegant. It hails from the chalky soils of Andalucía, a fortified wine shaped by heat, wind, and the slow dance of time under flor. This isn’t your grandma’s tipple (though she was probably onto something). It’s a spectrum: bone-dry to lusciously sweet, with layers of almond, sea breeze, and oxidised magic. Sherry tells its story softly—but it lingers, long after the glass is empty.
The History
Sherry’s story runs deep under the Andalusian sun, shaped by ancient hands. The Phoenicians kicked things off near Cádiz over 3,000 years ago, spotting the magic in the region’s chalky albariza soils. The Romans scaled it up, the Moors kept it quietly alive, and after the Reconquista, it took off. By the 1500s, sherry had found its way into English hearts and onto ships bound for the edges of the world. The fortified wine became a staple of trade and exploration, with ships often carrying barrels of sherry on long voyages.
The Region
The unique terroir of the Andalucía region, particularly in the "Sherry Triangle" of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María, plays a crucial role in shaping the character of sherry. The region’s chalky albariza soil retains moisture from winter rains, providing vines with hydration through the hot, dry summers. Combined with the area's warm Mediterranean climate and cooling Atlantic breezes, these conditions create an ideal environment for growing Palomino, Pedro Ximénez, and Moscatel grapes. This distinct combination of soil, climate, and winemaking tradition makes sherry a truly unique wine.
Vinification
It begins with the fermentation of grapes into (usually) a dry white wine, which is then fortified with grape spirit to increase its alcohol content. Depending on the desired style, the wine undergoes either biological ageing under a layer of flor yeast (as in Fino and Manzanilla) or oxidative ageing without flor (as in Oloroso). Sherry is aged using the solera system, a dynamic blending method that ensures consistency and complexity by gradually mixing older wines with younger ones over time. This intricate process results in a wide range of sherry styles, from light and dry to rich and sweet.
The Grapes and Styles
Fino
Fino is a dry, pale, and light-bodied style of Sherry, made only from Palomino Fino grapes, typically enjoyed for its crisp and refreshing qualities. This wine is aged under a layer of yeast known as flor, which prevents oxidation and preserves its delicate characteristics. The result is a pale straw colour with subtle aromas of almonds, dough, saline, and green apple. Its light profile, with an alcohol content of around 15% ABV, makes it an ideal choice as an aperitif. Fino is best served chilled and pairs wonderfully with tapas, enhancing light, flavourful dishes. The Bodegas El Maestro Sierra, Fino Sherryis exemplary of Fino sherry and would be a great starter for anyone tasting for the first time.
Oloroso
Also made from Palomino Fino, Oloroso is a Sherry style known for its dry to medium sweetness and rich, full-bodied flavour. Unlike Fino, Oloroso undergoes oxidative ageing, meaning it is exposed to air during maturation, which deepens its colour and intensifies its flavour profile. The wine takes on a deep amber to mahogany hue and offers complex aromas of nuts, dried fruits, toffee, leather, and spice. With an alcohol content between 17% and 20% ABV, Oloroso is best served slightly chilled or at room temperature. It pairs excellently with hearty dishes such as game meats or aged cheeses. Try this Bodegas El Maestro Sierra, Oloroso Sherryfor a true expression of oxidative wine making in the most traditional style.
Sweet Sherry (e.g., Pedro Ximénez)
Sweet Sherries, including Pedro Ximénez (PX), are known for their luscious, syrupy sweetness. These wines are often the result of oxidative ageing, and they sometimes undergo blending with drier Sherries to balance their intense sweetness. The colour of these Sherries can be very dark, often approaching black, particularly in the case of Pedro Ximénez. The flavours are rich and indulgent, featuring notes of raisins, figs, molasses, caramel, and chocolate. With an alcohol content ranging from 15% to 20% ABV, Sweet Sherries are best served slightly chilled or poured over desserts, such as ice cream, to enhance their rich, sugary profile. A great introduction to sweet sherry would be Bodegas El Maestro Sierra, Pedro Ximenez Sherry, NV.
Steeped in ancient culture, sherry is a drink truly worth exploring. If this wild wine has caught your attention, have a look on our websiteto find out more.