Sherry
Style, grape, region and technique from Jerez — Fino to Pedro Ximénez, Solera to Albariza.
30 canonical terms
Concept
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Albariza
White chalky soil across Marco de Jerez, made of fossil diatoms, that holds rainwater deep and reflects sunlight back onto the vines.
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Almacenista
Small, artisanal bodega de crianza y almacenado in Marco de Jerez that ages sherry and sells it in bulk to large houses. Iconic via the Lustau Almacenista range since 1981.
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Consejo Regulador
Official regulatory body of DO Jerez-Xérès-Sherry and DO Manzanilla; audits provenance, production, age claims and certification.
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VORS (30-Year-Old)
Vinum Optimum Rare Signatum: certified sherry with a minimum average age of thirty years, audited by the Consejo Regulador.
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VOS (20-Year-Old)
Vinum Optimum Signatum: certified sherry with a minimum average age of twenty years, audited by the Consejo Regulador.
Style
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Amontillado
Sherry that starts life as a fino under flor and then, after the yeast dies off, finishes maturing oxidatively to amber and nutty.
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Cream Sherry
Sweet sherry based on Oloroso with added Pedro Ximénez. Sugar 115-140 g/l. Iconic example: Harveys Bristol Cream from the 1860s.
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Fino
Pale, bone-dry sherry aged biologically under a living veil of flor yeast in half-filled butts at Jerez or El Puerto.
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Manzanilla
Dry Palomino sherry aged exclusively in Sanlúcar de Barrameda, saltier and leaner than fino thanks to the Atlantic microclimate.
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Manzanilla Pasada
Manzanilla with at least 7 years of oak ageing, made only in Sanlúcar de Barrameda. Transition from biological (under flor) to oxidative. Bridge towards Amontillado.
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Medium Sherry
Sweet sherry based on Amontillado with added PX or Moscatel. Sugar 5-115 g/l. Split into Medium Dry and Medium Sweet (boundary at 50 g/l).
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Oloroso
Fully oxidative sherry aged without flor, deep mahogany in colour, bone-dry by definition and typically 18 to 22 percent alcohol.
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Pale Cream Sherry
Sweet sherry based on Fino or Manzanilla (biologically aged) with added concentrated grape must. Sugar 45-115 g/l. Iconic example: Croft Original.
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Palo Cortado
Rare sherry style with the aromatics of amontillado and the body of oloroso, formed when a fino butt unexpectedly loses its flor.
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Pedro Ximénez Sherry
Inky, syrupy sweet sherry made from sun-dried Pedro Ximénez grapes, with residual sugar from 250 grams per litre upwards.
Grape
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Moscatel
White grape of the sherry region, full name Moscatel de Alejandría. About 3 percent of plantings. Base for sweet Moscatel sherry, often sun-dried via asoleo.
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Palomino
White grape behind around 95 percent of all sherry; neutral aroma, high yielding, ideally suited to flor ageing and oxidative styles.
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Pedro Ximénez (grape)
White grape sun-dried to raisin and pressed into the base for sweet PX sherry; Andalusian origin, main plantings in Montilla-Moriles.
Region
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El Puerto de Santa María
Coastal town between Jerez and Sanlúcar, the third corner of Marco de Jerez. Sherry style sits between inland Jerez and maritime Sanlúcar.
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Jerez de la Frontera
Capital of the sherry region. One of three corners of Marco de Jerez (with Sanlúcar and El Puerto). Inland, hotter and drier than the coast.
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Marco de Jerez
The Spanish DO for sherry, formed by the triangle of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda.
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Pago
Historical vineyard area within Marco de Jerez with its own microclimate and soil. Permitted on the label since 2021 with 85 percent origin. Examples: Macharnudo, Balbaína, Carrascal.
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Puerto Real
Coastal town between El Puerto de Santa María and Cádiz, within Marco de Jerez. Marginal role in sherry production; mostly supplies grapes to larger bodegas elsewhere.
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Sanlúcar de Barrameda
Coastal town at the mouth of the Guadalquivir, the only place where Manzanilla may be made. Maritime influence produces a fresher, saltier sherry style.
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Trebujena
Small wine village on the north side of the Guadalquivir mouth, within Marco de Jerez. Known for still white wine alongside sherry, often through co-ops.
Technique
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Criadera
A single row of butts within a solera system holding wine of similar average age; topped up from the criadera above (younger).
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En Rama
Sherry bottling with minimal or no filtration. Literally 'from the branch'. Keeps flor flakes and turbidity. Pioneer release: Barbadillo Solear Pasada en Rama (1999).
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Flor
Living yeast veil of Saccharomyces strains that forms on fino and manzanilla and shields the wine from oxidation during biological ageing.
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Saca
Drawing of wine from the oldest row of casks (solera) in a sherry system. Literally 'draw'. Date on the label signals a fresh release.
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Solera System
Fractional sherry ageing where a portion is drawn each year from the oldest row and topped up from the next-younger row, blending vintages.