Beginner’s Guide to Sherry: Spain’s Most Misunderstood Wine

Sherry has long been misunderstood - too often dismissed as old-fashioned or overly sweet. But this remarkable wine from southern Spain is anything but one-dimensional. With a wide range of styles, incredible food-pairing potential, and centuries of tradition behind it, sherry is one of the most versatile and rewarding wines to explore. Whether you're a curious beginner or a seasoned wine lover looking to branch out, this guide will help you navigate the basics and fall in love with one of the wine world's best-kept secrets.

What Is Sherry?

Let’s clear up a common misconception right away: Sherry is not just that old dusty bottle at the back of your grandmother’s cabinet. It’s a beautifully complex, often bone-dry wine from southern Spain, and it's making a quiet comeback among wine lovers and top sommeliers alike.

Made in the Sherry region, in Andalusia, specifically in the area around the towns of Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda (hence the name "Jerez," or "Sherry" in English), Sherry is a fortified wine - which means a little grape spirit is added to it. But don’t let that intimidate you. It simply allows the wine to age in special ways and helps give sherry its signature depth and range.

The main grapes used are Palomino (for dry styles), Pedro Ximénez or PX (for ultra-sweet styles), and Moscatel. Each has a role to play in the broad sherry spectrum.

How Is Sherry Made?

After fermentation, the cellar master or Capataz  and winemaker, add grape spirit to the base wine, and then age it using a traditional method called the solera system. Think of this as a way of blending younger and older wines gradually, over years, using stacked barrels. It creates remarkable consistency and layered complexity.

Forget tiny thimble-sized glasses. A proper white wine glass gives sherry the room it needs to express itself. Dry styles like Fino and Manzanilla are best served chilled, just like a crisp white - Serve between 7-9°C,richer styles like Amontillado, Palo Cortado and Oloroso can be served slightly cooler than room temperature - Serve between 13-14°C, and PX is best lightly chilled - Serve between 10-12°C.

Sherry keeps surprisingly well once opened. A Fino or Manzanilla can be enjoyed for up to 10 days, while oxidatively aged styles like Oloroso and Cream Sherry stay fresh for 2 to 3 months. Pedro Ximénez can even hold up for a year. Just remember to store all open bottles in the fridge to preserve their character.

Always think food. Sherry is not just for sipping – it’s a wine that’s designed to be enjoyed with food. From jamón and nuts to stews and desserts, it brings out the best in a meal! 

Common Myths About Sherry Wines

Where to Go From Here

The best way to get to know sherry is to taste across its many styles. Consider tasting a few styles side by side with thoughtfully chosen small plates to experience how beautifully it pairs with food. For example: Manzanilla with fresh seafood, Fino with toasted almonds and olives, Amontillado alongside mushroom risotto, or a mature Comté cheese with a glass of Oloroso. Even something simple like dark chocolate can reveal new layers in a sweet Pedro Ximénez.

If you're ready to dig deeper, why not go straight to the source? A trip to Andalucía—home of sherry, offers a perfect blend of wine, food, and culture. From the bodegas of Jerez to seaside bars in Sanlúcar de Barrameda, the region’s passion for sherry runs deep, and the local food scene is built around it.

For more ways to explore:

• Keep an eye out for our upcoming Exploration Thursday .

Sherry is more than a wine, it’s a cultural experience. Start small, stay curious, and let your palate lead the way. There’s a sherry for every palate – you just might not know it yet. Whether you’re diving in for the first time or rediscovering an old classic, sherry is one of the wine world’s best-kept secrets. Give it a chance, and it just might surprise you! 

Arnaud's Pick 

Arnaud is part of our team here at Whelehans Wines, and he's recently become a Certified Sherry Wine Specialist CSWS. Originally from the Jura region in France, he’s always been fascinated by the complexity of biologically and oxidatively aged wines - styles that Jura and Jerez each interpret in their own distinct ways. He fell in love with sherry for its layers of flavour, its mix of tradition and surprises, and the way it somehow combines depth, complexity, and just the right amount of mystery. Here is his top pick to help you take your first steps into the world of sherry! 

"Papirusa" Manzanilla Sherry by Lustau

"I really like this wine for its bone-dry style, the salty character, and the subtle hint of biological aging in the background. It instantly reminds me of being in Sanlúcar—there’s a freshness and savoury edge that takes me back.It pairs really well with salty snacks like pistachios, green olives, or oysters. For something a bit more filling, grilled sardines are a perfect match. And honestly, it also works surprisingly well with good-quality fish and chips—the acidity and salinity cut right through the batter and bring out the flavour of the fish."