Andalusia (Jerez de la Frontera) · Spain
Jerez (Sherry)
Jerez, or sherry, is a fortified wine from the 'Sherry Triangle' of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Vine-growing here dates to Phoenician times, and the wine's global trade boomed through British merchants from the 16th century.
Approximate, per 1 copita of fino (~75ml). Values vary by recipe and portion.
Where it comes from
Jerez, or sherry, is a fortified wine from the 'Sherry Triangle' of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda. Vine-growing here dates to Phoenician times, and the wine's global trade boomed through British merchants from the 16th century. It is aged in a solera system, and lighter styles develop under a protective veil of 'flor' yeast, giving everything from bone-dry fino to intensely sweet Pedro Ximénez.
Where to eat Jerez (Sherry)
0 restaurants worldwide serve it.
The variants
Fino
Pale, bone-dry, aged under a veil of flor.
Manzanilla
Fino aged in Sanlúcar, saline and delicate.
Amontillado
Nutty, aged first under flor then oxidatively.
Oloroso
Rich, oxidative, dry and full-bodied.
Pedro Ximénez
Dark, intensely sweet dessert sherry.
Cook it yourself
- Jerez (Sherry)
Sherry is Andalusia's great fortified wine, ranging from bone-dry, saline finos to dark, treacly Pedro Ximénez. Rather than a single recipe, the classic way to enjoy it is a simple chilled serve that lets the wine and a few nibbles do the talking.