Sherry — the underrated masterpiece

No drink is as underrated as Sherry (Jerez). In Germany, it is considered a dusty grandma's liqueur, but in Spain, it is experiencing a renaissance as a hip, modern indulgence. The best sommeliers in the world swear by Sherry as the most versatile food companion ever.

The Sherry Triangle

Sherry is produced exclusively in a tiny area in Andalusia: the triangle between Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. The grape variety is Palomino Fino. The unique Solera method — a barrel system where young wine is blended with older wine — creates a complexity that no other winemaking process achieves.

The Styles

• Fino: Dry, light, salty — aged under a layer of flor yeast. Perfect with tapas, olives, almonds. Serve cold!
• Manzanilla: Like Fino, but only from Sanlúcar. Even lighter, with a hint of iodine sea breeze. The ideal summer aperitif
• Amontillado: Starts as Fino, then aged oxidatively. Amber-colored, nutty, complex. Hemingway's favorite Sherry
• Oloroso: Strong, dark, dry — despite its fullness, not sweet! For braising meat or with cheese
• Palo Cortado: The rarest style — starts as Fino, unexpectedly develops into Oloroso. Only 1–2% of production
• Pedro Ximénez (PX): Sweet dessert Sherry from dried Pedro Ximénez grapes. Syrupy, with aromas of raisins, dates, and chocolate. A dream poured over vanilla ice cream