This layer of yeast not only protects the wine from becoming oxidized, it also eats all the sugar in the wine, hence the bone dryness.Whoever was the first person to look into a Sherry barrel to see a huge layer of FLOR covering the Sherry, thinking ‘’that looks yummy, I think I’ll taste it’’ deserves to be sanctified!

(Polite note to British bar owners: sell more Fino and Manzanillas by the half bottle.) Fino de Jerez – the driest and youngest of all Sherries (3-5 years old).

The newly pressed wine is fortified up to 15% where a layer of protective yeast forms within the 3/4 filled barrels.

Pedro Ximenez (PX) – The sweetest of all Sherries, the green PX grape is left to dry in the sun after picking where its juices concentrate before pressing.

The most important ingredient in the ageing of Sherry is air.

If you’d like to find out more about this great wine of southern Spain, sign up to one of my Sherry tasting classes.

If you are interested in planning a Sherry Tour, get in touch.

Sherry is FAB – Fortified, Aged and Blended: FORTIFIED: 100% of all Sherry is fortified from a grape spirit. This gives stability to what might otherwise be an unstable wine.

Sherry is fortified with a spirit made from grapes which then in turn is aged in old Sherry casks, producing Brandy de Jerez. The youngest Sherry you will ever drink will be three years old.

Manzanilla tastes differently to Fino due to the maritime air of Sanlúcar, while the importance of the Poniente and Levante winds of Sherry country in keeping the barrels cool is absolutely paramount.