Did you know that there are several types of Sherry available? Sherry is a fortified wine of the Jerez region of Spain. Being fortified means grape spirits are added to the wine either during the fermentation process to stop all the sugars from being converted to alcohol or after fermentation is complete. With Sherry, the spirits are added during fermentation. After fermentation Sherry is divided into two groups and from those two groups it is divided into even more types of Sherry.
Three grapes provide the background for all types of Sherry wine: Palomino grapes, Pedro Ximenez and Moscatel. The Palomino grape is the backbone for every Sherry. It provides the overall quality of the Sherry. Pedro Ximenez is a sweet grape variety used as a sweetening agent. And Moscatel, or Muscat d’Alexandria provides the light amber colors of Sherry. Once the grapes have fermented to the right levels the juice is tasted and separated according to its quality into two groups. The best of the wine is made into Fino Sherry. Everything else is made into Oloroso Sherry.
The best of the best juice is made into Fino Sherry and is made exclusively from Palomino grapes. The process involved in fermentation, the affect of yeasts on the juice delivers the nutty qualities to the Sherry. Controlled oxidation is another factor determining a Fino’s characteristics: a taste similar to roasted almonds.
Not quite a Fino as it is aged differently, Manzanilla Sherry still falls into the Fino category. It sees direct but limited exposure to oxygen and because the area where it is produced lies near the ocean, Manzanilla has a bit of a salty character along with its traditional almond flavor.
The final Fino types of Sherry are the Amontillado Sherries. Almost in a category by itself Amontillado Sherry sees direct exposure to the air and sun for extended periods of time. This darkens the juice and concentrates flavors to the maderized character of roasted hazelnuts. Sun-dried Palomino grapes are sometimes used as a sweetening agent while pure sugar can be used in other instances.
Free-run juice is separated from the pressed juice to make Finos, the pressed juice is used for Oloroso production. These are still terrific Sherries all in themselves and should not be seen as inferior.
Oloroso Sherry is aged purely through oxidation which means that the direct exposure to the air ages it faster. Oloroso Sherry is always sweet. It has a dark brown color increasing its alcohol level, body weight and aroma. The taste of Oloroso Sherry is toasted pecans.
Palo-Cortado is the last of the types of Sherry. Its characteristics are all over the board in terms of classification. In aroma one is reminded of Amontillado, but its color and taste has all the resemblance to an Oloroso. Its production puts it somewhere in betweeen Fino and Oloroso but as it is an unstable process the juice usually degrades into the Oloroso style.