Region · Andalusia, Spain
Jerez / Sherry Country
heh-RETH
Albariza, flor, and solera
The triangle of Jerez, Sanlúcar, and El Puerto. Palomino on chalk, aged under flor or in air, and blended through soleras that can be older than the cellar rats.
- almond
- saline
- walnut
- citrus peel
- dough
Fino and Manzanilla are biological: a veil of yeast (flor) eats oxygen and glycerol and leaves a bone-dry, saline wine. Amontillado starts that way and then oxidizes. Oloroso never wore flor. Palo Cortado is the mysterious in-between. Pedro Ximénez is sun-dried and dessert-sweet.
Serve Fino cold, like a white, with olives and jamón, and finish the bottle in days. This is the world's most under-ordered great wine.
Jamón, olives, fried fish, consommé, and — for PX — vanilla ice cream.
At the table
Service
Fino 45–48 °F (7–9 °C); Amontillado 54 °F (12 °C); Oloroso 57 °F (14 °C); PX 57 °F (14 °C).
