Style
Sherry
heh-RETH
Flor, air, and the solera
The most complex fortified wine, and the most ignored. From bone-dry Manzanilla to syrupy PX, all from one corner of Andalusia.
- almond
- saline
- walnut
- citrus
- dried fig
Biological aging (Fino, Manzanilla) happens under flor and tastes like sea air and dough. Oxidative aging (Oloroso) happens in contact with air and tastes like walnuts and mahogany. Amontillado and Palo Cortado live in between. PX and Moscatel are sweet.
Fortification level decides whether flor can live. Serve Fino like a white wine, cold, with food, and do not save an open bottle for next month.
Olives, jamón, fried fish, consommé, and — for PX — ice cream.
At the table
Service
Fino 45–48 °F (7–9 °C); oxidative styles 54–57 °F (12–14 °C).
