Types of Sherry
Style↕ | Sweetness↕ | Aging Style↕ | ABV (%)↕ | Flavor Profile↕ | Known For↕ |
|---|---|---|---|---|---|
Fino | Bone dry | Biological (under flor) | 15 | Salty almond, apple, bread dough, chamomile | Aged under flor yeast cap, pale and dry, Jerez region classic |
Manzanilla | Bone dry | Biological (under flor) | 15 | Saline, ocean breeze, green apple, crisp | Fino from coastal Sanlucar de Barrameda, briniest of all sherries |
Amontillado | Dry | Biological then oxidative | 17.5 | Hazelnut, tobacco, dried herbs, nutty | Fino that lost its flor and aged oxidatively, Poe story fame |
Palo Cortado | Dry | Partial flor, rare | 18 | Between Amontillado and Oloroso - nutty, elegant | Rare unicorn style, happens naturally when flor dies unexpectedly |
Oloroso | Dry | Oxidative (no flor) | 18.5 | Walnut, leather, dark caramel, savory | Fully oxidative aging, fuller body, basis for sweeter cream sherries |
Pedro Ximenez (PX) | Very sweet | Oxidative from sun-dried grapes | 17 | Raisin, molasses, fig, coffee, syrupy | Made from sun-dried PX grapes, poured over vanilla ice cream by legend |
Moscatel | Sweet | Oxidative | 17 | Orange blossom, apricot, honey, grapey | Aromatic sweet sherry from Moscatel grapes, dessert sipper |
Cream Sherry | Sweet | Oloroso blended with PX | 17.5 | Rich caramel, dried fruit, sweet nuts | Harvey's Bristol Cream defined the style, popular export blend |
Pale Cream | Semi-sweet | Sweetened Fino | 15.5 | Light nutty, gentle sweetness | Fino sweetened with rectified grape must, lighter sweet style |
VOS / VORS | Varies | Certified 20+/30+ years | 18 | Intensely concentrated, umami, complex | Very Old Sherry certifications, rarest and most collectible bottlings |
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