The Different Types of Sherry Wine

To know what Sherry wine is you have to understand what a fortified wine is. To transform a regular wine into a fortified wine, grape spirits or Brandy is added to the fermenting juice to stop sugars at a certain point from converting to alcohol. Sherry wine is one of those wines where grape spirits is added to stop this process. After the Sherry achieves its proper alcohol levels it is tested for quality and separated into two types of Sherry: Fino and Oloroso. Each of these types of Sherry have further classifications.

Grapes of Sherry Wine

Three grapes provide the background for all types of Sherry wines: Palomino grapes, Pedro Ximenez and Moscatel. The Palomino grape is the backbone for every Sherry. It provides the overall quality of the Sherry. Pedro Ximenez is a sweet grape variety used as a sweetening agent. And Moscatel, or Muscat d'Alexandria provides the light amber colors of Sherry. Once the grapes have fermented to the right levels the juice is tasted and separated according to its quality into two groups. The best of the wine is made into Fino Sherry. Everything else is made into Oloroso Sherry.

Styles Of Sherry Wine

The best of the best juice is made into Fino and is made exclusively from Palomino grapes. The process involved in fermentation, the affect of yeasts on the juice delivers the nutty qualities to the Sherry. Controlled oxidation is another factor determining a Fino's characteristics: a taste similar to roasted almonds.

Not quite a Fino as it is aged differently, Manzanilla Sherry still falls into the Fino category. It sees direct but limited exposure to oxygen and because the area where it is produced lies near the ocean, Manzanilla has a bit of a salty character along with its traditional almond flavor.

The final Fino types of Sherry are the Amontillado Sherries. Almost in a category by itself Amontillado Sherry sees direct exposure to the air and sun for extended periods of time. This darkens the juice and concentrates flavors to the maderized character of roasted hazelnuts. Sun-dried Palomino grapes are sometimes used as a sweetening agent while pure sugar can be used in other instances.

Free-run juice is separated from the pressed juice to make Finos, the pressed juice is used for Oloroso production. These are still terrific Sherries all in themselves and should not be seen as inferior.

The direct exposure to the open air and sun speeds the process of maturing in Oloroso Sherries. As a result of this exposed aging the Oloroso tends to be a little more abrasive than its smooth Fino cousin. Darker colors, deeper aromas and a fuller body are what characteristics define a good Oloroso. The flavors are intense toasted pecan.

Palo-Cortado is the last of the types of Sherry. Its characteristics are all over the board in terms of classification. In aroma one is reminded of Amontillado, but its color and taste has all the resemblance to an Oloroso. Its production puts it somewhere in betweeen Fino and Oloroso but as it is an unstable process the juice usually degrades into the Oloroso style.

*Cream Sherry wine is created when Pedro Ximenez is used to sweeten an Oloroso.

On a side note: Sherry left out too long does not turn to sherry wine vinegar. Well it does, in a way. Sherry wine vinegar is a special vinegar made the same way Sherry in that it is classified under a Denomination of Origin. It goes through a Solera system of aging just like normal Sherry. But it does not happen by accident. It does make for a very good cooking vinegar however.