Sherry has a dusty reputation, and it does not deserve it. It is one of the most food-friendly wines in the world, and it comes in styles ranging from bone dry to dessert sweet.
What it is
Sherry is a fortified wine from the area around Jerez in southern Spain. Fortified means a little spirit is added, so it is stronger than table wine. The different styles come from how the wine is aged.
Fino and manzanilla: pale and bone dry
Light, salty, almond-like and served well chilled. They are the classic partners for almonds, olives, cured ham and fried fish. Fino is best fresh: keep an opened bottle in the fridge and finish it within a week or so.
Amontillado: nutty and amber
Darker and richer, with notes of hazelnut and toffee, but still dry. Try it with mushrooms, soups and aged cheese.
Oloroso: deep and warming
Dark mahogany, with walnut and dried fruit flavors, usually dry. It is a good match for roast meats, stews and strong cheese.
Pedro Ximénez: pure dessert
Very sweet, dark and syrupy, tasting of raisins and figs. Pour a little over vanilla ice cream, or sip it by itself with a square of dark chocolate.
How to start
Buy a half bottle of fino and one of Pedro Ximénez. You will taste the two extremes, and they will tell you which direction to explore. Ask the Tipsy Juniper guide for what to cook around them.
