Sherry Explained: Fino, Manzanilla, Amontillado, Oloroso and PX (with Food)
What sherry really is, the difference between fino, manzanilla, amontillado, oloroso and Pedro Ximénez, how to serve each and what to eat with it.
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Sherry is a fortified wine from the Sherry Triangle in Andalusia — Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda — made mostly from Palomino grapes. Fino, the driest style, is pale and light, aged under a natural layer of yeast called flor, and served chilled.
Forget the dusty bottle of sweet “sherry” at the back of the cupboard. In Andalusia, sherry (vino de Jerez) is mostly bone dry, served cold in small glasses, and drunk with food — above all with ibérico ham. It’s also one of the best-value great wines in the world.
What makes sherry different
- Where: only in the “sherry triangle” of Jerez de la Frontera, El Puerto de Santa María and Sanlúcar de Barrameda, in Cádiz.
- Grapes: mostly Palomino for dry styles; Pedro Ximénez or Moscatel for sweet ones.
- Fortified: a little grape spirit is added, so it’s stronger than table wine (around 15% for fino, more for oloroso).
- The solera: wines age in rows of barrels, and younger wine is blended into older wine over the years. That’s why most sherry has no vintage — and tastes the same every year.
- Flor: in fino and manzanilla, a layer of natural yeast grows on the wine’s surface in the barrel and protects it from air. It gives the salty, almond-like taste no other wine has.
The styles, from driest to sweetest
| Style | How it’s made | Tastes like | Serve | Eat with |
|---|---|---|---|---|
| Manzanilla | Under flor, in Sanlúcar by the sea | Very dry, light, saline | Very cold | Seafood, tins, fried fish |
| Fino | Under flor, in Jerez or El Puerto | Very dry, almond, crisp | Very cold | Ibérico ham, almonds, olives |
| Amontillado | Starts as fino, then ages with air | Dry, hazelnut, amber | Cool | Aged Manchego, consommé, mushrooms |
| Palo Cortado | A rare style between amontillado and oloroso | Dry, elegant, complex | Cool | Cured meats, hard cheese |
| Oloroso | Aged with air, no flor | Dry, walnut, rich | Cool | Red meat, stews, aged cheese |
| Cream | Oloroso sweetened | Medium-sweet | Over ice | Dessert, or as an aperitif |
| Pedro Ximénez | Sun-dried PX grapes | Very sweet: raisin, fig, coffee | Cool | Blue cheese, over ice cream |
Fino and ibérico ham: the perfect pair
A cold fino or manzanilla cleans the palate after each slice: its salty, nutty dryness makes the fat of the ham taste even sweeter. It’s the pairing you’ll see on every bar counter in Seville and Jerez.
Tío Pepe Fino Sherry (75cl)
González Byass · Jerez de la Frontera, Cádiz · 75cl bottle
The world's best-known fino: bone dry, crisp and slightly salty. The classic glass with ibérico ham, almonds and olives — serve it well chilled.
Why we like it
- Bone dry and saline: made for ham
- Easy to find, consistent every year
Keep in mind
- Drink within a few days of opening
La Gitana Manzanilla Sherry (75cl)
Bodegas Hidalgo · Sanlúcar de Barrameda, Cádiz · 75cl bottle
The best-selling manzanilla in Seville's bars: lighter and even saltier than fino, with a sea-breeze tang. Perfect with seafood tins.
Why we like it
- Light, saline and very fresh
- The bar classic in Andalusia
Keep in mind
- Delicate: keep it cold and finish it quickly
And the ham to go with it:
Jamón de Bellota 100% Ibérico D.O.P. Jabugo, hand-cut, vacuum packed
PDO Jabugo · Sierra de Huelva (PDO Jabugo) · Hand-cut slices, vacuum pack
Carries the Jabugo Protected Designation of Origin seal — useful if you want to taste the intense Jabugo style and compare it with a Salamanca ham.
Best for: Comparing origins, Jabugo fans
Price and availability on Amazon.co.uk
→ What real ibérico ham tastes like
Amontillado with Manchego
The nutty notes of an amontillado and a well-aged Manchego mirror each other. Try it once and it becomes a habit.
Manchego PDO 12 months aged (reserve)
LalolaGourmet · La Mancha · Wedge
Twelve months gives Manchego its nutty, caramel depth and a crumbly bite. The one to serve if you want people to ask 'which cheese is this?'.
Why we like it
- PDO: real Manchega sheep milk
Keep in mind
- Too firm for sandwiches
Pedro Ximénez with blue cheese
The sweetest wine in Spain with one of its strongest cheeses: Cabrales (or any good blue) and a small glass of PX is a classic finish to a meal. It’s also superb poured over vanilla ice cream.
González Byass Néctar Pedro Ximénez (75cl)
González Byass · Jerez de la Frontera, Cádiz · 75cl bottle
Sweet, dark sherry made from sun-dried Pedro Ximénez grapes: raisins, figs, dates. Pour a little over vanilla ice cream or serve with blue cheese.
Why we like it
- Dessert in a glass
- A striking pairing with Cabrales or other blue cheese
Keep in mind
- Very sweet: a small glass is enough
How to serve sherry
- Fino and manzanilla very cold (from the fridge), in a small white-wine glass rather than the tiny traditional copita if you want to smell it.
- Once open, fino and manzanilla fade like white wine: keep them in the fridge and finish within a few days. Amontillado and oloroso last a few weeks; PX longer.
- Small pours. It’s stronger than wine.
→ More pairings: what to drink with Spanish food
Please drink responsibly. You must be 18 or over to buy alcohol in the UK.
Sources: Consejo Regulador Jerez-Xérès-Sherry