Collection: Sherry

• González Byass (Tío Pepe)
• Bodegas Lustau
• Harveys
• Sandeman
• Valdespino

There are many different types of sherry, each with its own unique flavour profile. Among the most popular are:

• Fino: Light, dry and nutty, often served as an aperitif.
• Manzanilla: Similar to Fino, but with a salty hint, typical of the coastal region of Sanlúcar de Barrameda.
• Amontillado: Starts out as a Fino, but continues to mature and develops more complex flavours.
• Oloroso: Rich and full-bodied, with notes of nuts and spices.
• Pedro Ximénez (PX): Very sweet, with intense aromas of raisins and dates.
• Palo Cortado: A rare variety that combines the elegance of an Amontillado with the depth of an Oloroso.

The history of sherry dates back to ancient times, when the Phoenicians brought grapevines to Andalusia. In the Middle Ages, sherry flourished thanks to the influence of the Moors and, later, trade with England. The British, who greatly appreciated the wine, began importing it in large quantities and called it ‘sherry’ – an English derivation of the Spanish ‘Jerez’.

In the 16th century, sherry gained international fame when the Spanish promoted its export to America and other colonies. The unique production method and the region’s special climate made sherry one of the best-known and most highly regarded wines in the world.

Sherry can also be used in cooking to add depth and complexity to dishes. Try using sherry in sauces for meat dishes, in soups or stews, or even in desserts such as a sherry trifle.

Depending on the type, sherry should be served at different temperatures: Fino and Manzanilla well chilled at 6–8°C, Amontillado and Palo Cortado slightly chilled at 12–14°C, and Oloroso and Pedro Ximénez at 14–16°C. Sherry pairs perfectly with tapas, seafood, meat dishes, cheese and desserts.

1. Flavour profile: Think about which aromas and flavours you prefer – dry and nutty, semi-dry or very sweet.
2. Occasion: Choose a sherry that suits the occasion – whether as an aperitif, with tapas or as a dessert wine.
3. Region and producer: Look out for renowned producers from Jerez, Sanlúcar de Barrameda and El Puerto de Santa María.

• A wide range offlavours: Sherry offers a wide range of flavours, from nutty and dry to rich and sweet.
• Long shelf life: Thanks to its fortification and ageing process, sherry can be stored for a long time.
• The perfect accompaniment to food: Sherry pairs beautifully with a wide variety of dishes, from tapas to desserts.

Sherry offers a luxurious and versatile choice for many occasions. Its wide range of flavours and styles makes it an ideal accompaniment to a variety of dishes and occasions. Furthermore, when enjoyed in moderation, sherry can provide a truly special tasting experience.

Sherry is a fortified wine produced in the Jerez de la Frontera region of Andalusia. The wine is made from the Palomino, Pedro Ximénez and Moscatel grape varieties and stabilised by the addition of brandy. Sherry is produced in various styles, ranging from very dry (Fino, Manzanilla) to very sweet (Pedro Ximénez, Moscatel).

The production of sherry begins with the harvest of the grapes, mainly the Palomino variety. After fermentation, the wine is fortified with brandy and aged in American oak barrels. The unique Solera method, in which young wines are blended with older wines, gives sherry its characteristic flavours and consistent quality.