Sherry is produced in the Jerez triangle in southern Spain (Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María) from the Palomino grape, with Pedro Ximénez and Moscatel for sweet styles. All Sherries begin as dry white wines that are fortified with grape spirit.

Biological ageing — Fino and Manzanilla

After fermentation a little spirit is added (to around 15% alcohol). A thick layer of indigenous yeast called flor forms on the wine's surface. The flor protects the wine from oxygen and gives the characteristic dry almond, bread and yeasty notes in Fino. Manzanilla is Fino made only in Sanlúcar and is even more delicate and saline.

Oxidative ageing — Oloroso

Spirit is added to around 17%, which kills the flor. The wine ages openly to oxygen in the solera system (a pyramid of casks where younger wine gradually tops up older casks) and yields dark notes of nuts, caramel and leather.

Intermediate styles

Amontillado: Starts as Fino (biological ageing) but the flor dies naturally; continues oxidatively. Complex, nutty and fine.
Palo Cortado: Rare; starts biologically but loses flor early.
Cream and Pedro Ximénez (PX): Sweet styles; PX from sun-dried grapes gives a syrup-thick, raisin-intense wine.