Sherry Wine: Everything You Need to Know
Have you ever tried Sherry wine or been to Spain’s “Sherry Triangle?” Well, let me tell you, it’s not your grandmother’s Sherry and after a visit to the region, the complex and mystifying wine is now a staple in our cellar.
Jancis Robinson, the renowned British wine critic, once said, “Many modern wine drinkers will look at this section and wonder why on earth I think it worthwhile devoting so much space to such a dinosaur of a wine as sherry. The answer is plain to anyone who has tried a good quality version. The trouble is that most people have not.”
In fact, Sherry wine is often misunderstood. It is complex, rustic, refined, traditional, exciting, relaxing and, perhaps above all else, proud and passionate. It is meant to be explored, as is all wine, for its unique sensory experience.
- Sherry Wine: Everything You Need to Know
- What is Sherry?
- Sherry Wine Terminology
- How to Taste Sherry Wines
- Sherry Tasting Vocabulary
- The History of Sherry
- How is Sherry Wine Made?
- Sherry Production Regulations
- The Seven Styles of Sherry
- The Sherry Triangle
- Places to Visit in the Sherry Triangle
- Beyond the Wine: How to Immerse Yourself in the Sherry Wine Route
- Sherry Wine & Cuisine
- Serving Sherry Wine
- Storing Sherry
- International Sherry Week
- Frequently Asked Questions about Sherry Wine
What is Sherry?
Sherry (also known as Jerez or Xérès) is a fortified wine, which means that alcohol is added to the wine in a second stage of production (this doesn’t mean dumping bunch of grain alcohol in the vat). The name Sherry came about from the inability of the Brits to correctly pronounce Jerez, the modern form of Xérès, which is the name of the Andalusia region where Sherry is grown and produced, and the DO was established in 1933. However, various forms of Sherry have been in production much longer than its export to the UK, in fact, since the Phoenician times.
Once a seabed, the soils of the Andalusia region reflect marine life and sediments. The grapes, all white and most of which are the Palomino, are grown in arid vineyards forming a triangle with the inland point of Jerez de la Frontera, and the two coastal points of Puerto de Santa Maria and Sanlúcar de Barrameda. While 95% of Sherry is produced from the Palomino, with the remaining coming from the muscatel bianco and Pedro Ximénez grapes,
Sherry remarkably comes in seven distinct styles: Manzanilla, Fino, Amontillado, Palo Cortado, Oloroso, Crema and Pedro Ximénez.
Sherry Wine Terminology
To truly appreciate Sherry wine and better understand this guide, one must become acquainted with some specific terminology. Here are a few key terms to help navigate the Sherry wine landscape:
Flor: This is a layer of yeast that forms on the top of the Sherry while it is aging in the barrel. The flor contributes significantly to the flavor of certain types of Sherry, especially Fino and Manzanilla.
Solera: A system of fractional blending used in the aging process of Sherry. It involves a series of barrels (called criaderas) where a portion of the wine is systematically moved from one barrel to another over time.
Almacenista: Small-scale Sherry producers who traditionally sold their wines to larger houses for blending. These artisanal producers are now increasingly bottling their wines themselves.
Venencia: The long, flexible shaft with a small cup at the end used to extract Sherry from the barrel while minimizing disturbance to the flor.
So, as we raise a glass of Sherry, we’re not just tasting a wine; we’re experiencing a piece of history, a blend of cultures, and a global influence that’s shaped the wine world as we know it. Salud!
Winetraveler Fun Fact: They still often print all three names (Sherry, Jerez and Xérès) on the bottle, connecting those of us who enjoy it with the wonderful producers and places that exist today and the traditions and families of the past.
How to Taste Sherry Wines
- Appearance: Hold your glass up to the light and take a good look at the wine. The color can give you an idea of the style and age of the Sherry. Manzanilla and Fino tend to be pale straw-like in color, Amontillado is usually amber, while Oloroso, Cream, and Pedro Ximénez are often a deep mahogany.
- Swirl: Swirl the Sherry gently in your glass. This helps to release the different aromas. Take note of the “tears” or “legs” that run down the side of the glass. They can give you a clue about the body and alcohol content of the wine.
- Smell: Take a moment to inhale the aroma. The nose of a Sherry can be incredibly complex and offer a multitude of different scents. Lighter styles like Fino and Manzanilla often have aromas of almond and fresh dough, while richer Sherries like Oloroso and Pedro Ximénez can offer scents of dried fruit, tobacco, and even coffee or toffee.
- Taste: Take a small sip and let it coat your tongue. Try to identify the different flavors. Notice the structure of the Sherry – its sweetness, acidity, alcohol content, and body. Does the flavor change as you taste it? What is the aftertaste like?
- Savor: Take your time to appreciate the Sherry. A good Sherry can have a finish that lasts for minutes. Each style has its own unique characteristics, so try to familiarize yourself with the different flavors and sensations each one offers.
Sherry Tasting Vocabulary
Here are some terms commonly used when describing Sherry:
- Dry: A term used to describe Sherries that contain little to no residual sugar, like Fino and Manzanilla.
- Nutty: A characteristic aroma and flavor often found in Sherries, particularly in Amontillado and Oloroso styles.
- Oxidized: This term refers to the flavors that develop when Sherry is exposed to air during the aging process. Oxidized Sherries, like Oloroso, have a distinct, rich flavor profile.
- Rancio: This is a term used to describe the complex, nutty, and often savory flavors found in well-aged Sherries.
- Flor: This is the layer of yeast that forms on the top of Sherry as it ages in the barrel. It imparts unique flavors, particularly in Fino and Manzanilla styles.
- Fortified: Sherries are fortified wines, meaning they have had a spirit (usually grape brandy) added to increase their alcohol content.
The History of Sherry
Borne of sun and soil in southern Spain’s Andalusia region, Sherry has a rich history that stretches back nearly 3,000 years. Ancient Phoenician settlers first introduced winemaking to the Jerez region around 1100 BC. The name Sherry itself is an anglicization of Jerez, the region’s heartland where the majority of Sherry vineyards are situated.
Sherry’s journey through time is intertwined with the fortunes of empires and nations. The Romans continued wine production in the region, but it was during the Moorish era, starting in the 8th century AD, that Sherry began to take on its distinctive character. Moorish technological advances, including the development of the alembic still, allowed for distillation processes that created stronger, more robust wines.
After the reconquest of Jerez by Alfonso X of Castile in 1264, Sherry began to garner international acclaim. By the time of the Age of Exploration in the 15th and 16th centuries, it was often on board the ships of Spanish and English explorers, helping to spread its reputation across continents.
How is Sherry Wine Made?
If there is one thing I have learned in my wine travels, it’s that winemaking is an art form, and that being the case, Sherry-making is akin to designing and constructing Antoni Gaudi’s Sagrada Familia. The process is intricate, time consuming and relies heavily on the past while still building into the future.
Grapes Used to Make Sherry Wine
As we mentioned before, the most important grape in Sherry production is Palomino, sometimes referred to as Palomino Fino. This grape variety makes up about 95% of the vineyards in the Sherry Triangle, the designated region for Sherry production.
Palomino grapes are ideally suited for the hot, dry climate of the Jerez region and thrive in its unique albariza soil, a chalky white soil that retains water well.
Palomino is prized for its neutrality, providing a delicate, light, and crisp base, allowing the complexities of the Sherry-making process, particularly the aging and fortification, to take center stage. It’s the primary grape used for the production of Fino and Manzanilla, the lightest and driest styles of Sherry, as well as for Amontillado, Palo Cortado, and Oloroso sherries.
Pedro Ximénez, affectionately known as “PX,” is the star player in the production of sweet Sherries. It’s cultivated in a lesser quantity compared to Palomino but has a significant impact on the Sherry world.
PX grapes are usually harvested later to allow the sugars to concentrate, and then they are traditionally sun-dried to further increase their sugar content. The resulting wine is extraordinarily rich, sweet, and dark, often with flavors of dried fruits, molasses, and chocolate.
Pedro Ximénez Sherry itself is a dessert wine, but PX is also used to sweeten other Sherries, creating styles such as Cream Sherry or medium and sweet versions of Amontillado and Oloroso.
Moscatel is the least common of the three Sherry grapes, but it still has a role to play. Like Pedro Ximénez, Moscatel grapes are used to produce sweet Sherries.
The First Step
Essentially, the grapes are crushed and fermented, as they would for white wine, with only a slight amount of grape spirits added to the first fermentation, or the sobretable. Additionally, the barrels at this stage are only filled three-quarters of the way for the velo de flor, or layer of wild yeasts, to form a cap over the wine. This wine is then set aside for about six months.
The Solera System
The next stage of Sherry-making is referred to as the solera in which the wine is moved through rows-stacked-upon-rows of old American Oak barrels, a process which lasts years. The bottom row, or solera row, is extracted from when the Sherry is ready to bottle and go to market. Only up to 30% of the Sherry is allowed by law to be removed from the solera row barrels.
The newly opened space in the barrel is then filled with an equal amount of wine from the row above, and so only, until you reach the top row of barrels, in which the new wine is added. In other words, the Sherry in the bottom barrels never gets completely emptied, and the longer they keep making the wine, the older, on average, the Sherry that is bottled becomes. This, and the fact that it’s law, is why you’ll never see a vintage on a bottle of Sherry.
The whole process is fascinating. In fact, in the bodegas I visited the flooring of the solera is basically exposed gravel, and a watering system is used in the summer to keep the inside of the building at the right temperature and humidity. The barrels, all American oak, are kept for as long as possible rather than rotated out after just a few years like you might with red or white wine. The entire process and the conditions in which the Sherry is produced keeps things as neutral as possible. The goal is to have consistency from year-to-year, rather than to have distinct vintages.
Sherry Production Regulations
When it comes to Sherry production, there are rigorous standards in place that ensure the wine you’re sipping has been made according to strict rules and regulations. This helps maintain Sherry’s distinctive quality, taste, and legacy.
The regulatory body overseeing Sherry production is the Consejo Regulador de las Denominaciones de Origen “Jerez-Xérès-Sherry,” “Manzanilla-Sanlúcar de Barrameda,” and “Vinagre de Jerez”. This organization, commonly referred to as the Consejo Regulador, enforces the rules for Sherry production.
At the heart of these regulations is the Denominación de Origen, or DO, system. A DO is a designated geographical area with specific characteristics that make it unique for wine production. For Sherry, this is the ‘Sherry Triangle’ in Spain’s Andalusia region, encompassing the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa Maria.
Each DO has specific rules relating to grape varieties, vineyard practices, winemaking methods, aging requirements, and even labeling. Here’s what that means for Sherry:
- Grape Varieties: The DO stipulates that only three grape varieties can be used in Sherry production – Palomino, Pedro Ximénez, and Moscatel.
- Vineyard Practices: The vines must be cultivated within the designated areas of the DO. The Palomino grapes, the most commonly used, must be grown on the white albariza soil, famous for its water-retaining properties.
- Winemaking and Aging: The Sherry must be made and aged within the DO area following traditional methods, including the use of the Solera system.
- Alcohol Content and Styles: There are precise definitions for each style of Sherry, including required alcohol levels. For example, Fino and Manzanilla must have an alcohol content of 15-17%, while Oloroso must have an alcohol content of 17-22%.
- Labeling: Sherry bottles must be sealed and labeled within the DO area, and labels must contain specific information, such as the style of Sherry, alcohol content, and the seal of the Consejo Regulador.
The DO system’s strict regulations not only ensure that each bottle of Sherry adheres to traditional quality standards but also help preserve the cultural and historical heritage of this unique wine. So next time you enjoy a glass of Sherry, know that there’s a whole system working behind the scenes, ensuring that what you’re drinking is the genuine article – authentic, exquisite Sherry.
The Seven Styles of Sherry
The solera is a very systematic and controlled way of exposing the wine to oxygen and the flor and this combined with the various methods of fortification are what make each of the seven styles of Sherry unique. Again, all made from white grapes and predominately from the Palomino variety, Sherry ranges from dry to sweet, and from light in color and body, to dark in color and almost syrupy in body.
A light-style of Sherry from Sanlúcar de Barrameda. Manzanilla relies heavily on the velo de flor, rather than oxidation, in the solera for its character. The resulting wine is so delicate it must be drunk chilled and within a day or two of opening.
A light and dry, lower-alcohol (between 15 and 17% ABV) Sherry again relying on the velo de flor vs. oxidation although it can still age around four or five years in the solera depending on the winemaker. Made solely from the free run juices (as is manzanilla), this Sherry must be chilled and drunk within a few days. This is excellent with Jamón Iberico, seafood and even sushi!
Amber in color and characterized by both the velo de flor and oxidation, thereby going through multiple fortifications. The first fortification ranging between four to six years in the solera offers the wine contact with the velo de flor. The second fortification is done without room for the velo de flor allowing for greater oxidation. Depending on the winemaker, the amontillado can be produced dry, or medium-dry by adding a small amount of Pedro Ximénez.
A unique and revered dark Sherry with shades of green amber. Palo Cortado falls between the amontillado and oloroso. It is dry and refined, yet also luscious, owing to the high levels of glycerin. This wine is also very rare, so a tasting should be treasured.
Meaning “intensely aromatic,” this Oloroso Sherry is aged for long periods and without the velo de flor. Full-bodied and made from pressed juice, olorosos are also more fortified with grape spirits before spending six to eight years on average in the solera.
Crema Sherry was originally created for export to Britain, crema is made by typically adding a minimum of 11% residual sugar to oloroso. This sweet, syrupy runs between 15.5% to 22% ABV.
Pedro Ximénez is a dark colored, sweet Sherry with a molasses-like consistency. This Sherry comes from the Pedro Ximénez grapes which are dried on straw mats in the sun for up to a week. The grapes are then processed and run through the solera before adding between 40% to 50% residual sugar. This is a dessert wine!
The Sherry Triangle
The “Sherry Triangle” is a geographically defined area in Andalusia, southern Spain, recognized as the traditional and exclusive home of Sherry wine. The triangle’s three points are marked by the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa Maria. These towns, with their surrounding vineyards, form the heart of the Denominación de Origen (DO) “Jerez-Xérès-Sherry,” where this distinctive and diverse fortified wine is produced.
Jerez de la Frontera
As the namesake of Sherry (Jerez is “Sherry” in Spanish), Jerez de la Frontera is the historic center of Sherry production. The town is renowned for its albariza soil, a white, chalky soil rich in limestone, which is perfect for growing the Palomino grapes used in most Sherry wines. The soil’s remarkable ability to retain water helps the vines thrive in the hot, dry summer months.
Sanlúcar de Barrameda
Located on the coast where the Guadalquivir River meets the Atlantic Ocean, Sanlúcar de Barrameda is the home of Manzanilla, a unique and delicate type of Sherry. The town’s coastal location contributes to a specific microclimate with high humidity and cool temperatures, which allows for a consistent growth of flor, a layer of yeast that forms on the aging Sherry, imparting unique characteristics.
El Puerto de Santa Maria
On the opposite side of the bay from Sanlúcar de Barrameda, El Puerto de Santa Maria also benefits from a coastal climate, though slightly warmer and less humid. This town is known for producing a wide variety of Sherry styles, from light Finos to robust Olorosos.
The terroir of the Sherry Triangle—the climate, soil, and traditional winemaking practices—plays a critical role in Sherry’s character. The hot, dry summers and mild, wet winters of Andalusia are ideal for the Palomino, Pedro Ximénez, and Moscatel grapes.
The albariza soil in particular has a profound influence on Sherry. Its high reflectivity helps to maximize sunlight for the vines, while its capacity to retain water ensures vines can survive the arid summer months. When paired with the unique aging and blending processes involved in Sherry production, such as the Solera system and the influence of flor, this terroir gives Sherry its range of distinctive, complex flavors.
Places to Visit in the Sherry Triangle
Beyond the vineyards, we delve into some of the schools, festivals and markets within the Sherry Triangle that help best expose you to the intriguing world of sherry wine.
Sandeman, located in Jerez, has been around since 1790 and the tours offered are highly informational and include a tasting. Sandeman offers three kinds of tours, from basic to premium. Tours are at various times in various languages, depending on the season. I recommend calling or emailing in advance to verify.
Real Escuela Andaluza del Arte Ecuestra
While in Jerez, make sure to take in some Adalucían culture at the world-famous equestrian school. The facility is spectacular and the show a work of art. No photos allowed, so sit back, relax and marvel at the sheer talent of both the equestrians and the horses.
In the seaside town of Puerto de Santa Maria, visit the exquisite Osborne Bodega for a private tasting or group tour. Established in 1772, a visit to Osborne features private tasting rooms and a stop in the unrivaled gift shop, Toro. I left with a whole new appreciation for the elegance of Sherry (and a few bottles). It’s a tasting worth experiencing.
Ribera del Marisco and Ribero del Río
After sampling the Sherry at Osborne, stroll down the seaside roads in Puerto de Santa Maria. Tascas, open air markets and fisherman’s bars make it an easy tapas crawl for sampling chilled fino and seafood.
Established in Sanlúcar in 1821, Barbadillo has both a museum of manzanilla and a tour of the bodega. The experiences at Barbadillo will provide the history and the art behind this delicate wine that will only enhance the tasting offered.
Is the perfect seaside dining experience where you can choose to dine in the restaurant or at the open air manzanilla bar overlooking the beach. Although not a sunset beach, the beaches of Sanlúcar are still a delight, and any beachside bar offers an evening to remember with manzanilla and seafood.
Beyond the Wine: How to Immerse Yourself in the Sherry Wine Route
Exploring the Sherry Route is about much more than tasting exquisite wine. It’s an invitation to immerse yourself in a rich tapestry of culture, history, gastronomy, and of course, viniculture. Here are some suggestions to enhance your Sherry Triangle experience:
Jerez de la Frontera
Visit the Alcázar, an 11th-century Moorish fortress, and the majestic Jerez Cathedral. Don’t miss the chance to catch a performance at the Villamarta Theatre, which hosts the famous Flamenco Festival of Jerez.
Sanlúcar de Barrameda
Explore the Castillo de Santiago, a 15th-century castle, and wander around the beautiful Plaza del Cabildo. Plan a visit to Doñana National Park, one of Europe’s most important wetland reserves.
El Puerto de Santa Maria
Discover the historic Castillo de San Marcos and the Monastery of Victory. Enjoy the stunning beaches and, if you’re a seafood lover, try the region’s famous prawns.
The local cuisine of the Sherry Triangle is a gastronomical delight. Traditional tapas bars abound, serving everything from slices of jamón ibérico to local cheese, seafood, and Andalusian specialties. Don’t miss the opportunity to taste local dishes such as Ajo caliente (a garlic soup), Alcauciles (artichokes in olive oil), or the seafood delicacies like Langostinos and Tortillitas de Camarones (shrimp fritters).
Remember, Sherry is also a culinary wine, known for its fantastic food pairing capabilities. Fino and Manzanilla go well with tapas, fish, and seafood. Amontillado is perfect with soup and white meat, while Oloroso is excellent with red meat and game. Cream Sherries and Pedro Ximénez are divine with desserts and blue cheese.
Jerez is renowned for its horse culture. The Royal Andalusian School of Equestrian Art in Jerez de la Frontera is known worldwide for its commitment to conserving the ancestral abilities of the Andalusian horse, offering exhibitions that are akin to equestrian ballet. Outside of the school, there are local tour operators that offer guided horse show experiences coupled with winery visits.
Flamenco is integral to the culture of Andalusia. Flamenco performances are commonplace in the region, from dedicated tablaos (flamenco venues) to spontaneous performances in local bars. For instance, in Seville, there are tapas and flamenco tours ideal for visitors. In Malaga, there are Andalusian horse and flamenco shows that are sure to blow your mind. You can also enjoy an exclusive flamenco show on the banks of the Guadalquivir River in the Triana district in Seville with skip-the-line tickets.
If you can, time your visit to coincide with one of the region’s vibrant fiestas. The Feria del Caballo in Jerez (May) and the Manzanilla Fair in Sanlúcar (late May-early June) are both fantastic experiences filled with music, dance, food, and, of course, plenty of Sherry.
The Sherry Route offers a wealth of experiences, each providing a different perspective on this unique region. Whether you’re savoring a glass of Fino, feasting on tapas, watching a Flamenco dancer’s fiery performance, or exploring a historic castle, you’re sure to find the Sherry Triangle a feast for the senses.
Sherry Wine & Cuisine
Sherry is not just a beverage to be sipped on its own or as an accompaniment to a meal. It also plays a vital role in Spanish cuisine as a key ingredient in many traditional dishes, infusing them with its unique flavors. Sherry can transform a recipe, adding depth, complexity, and a touch of Spanish flair. Here are a few traditional recipes where Sherry truly shines:
Gambas al Ajillo (Garlic Shrimp)
This classic Spanish tapa combines shrimp, garlic, and chili in a delightful mix of flavors. A splash of Fino or Manzanilla Sherry towards the end of cooking adds a depth and complexity that complements the dish perfectly.
Pollo al Jerez (Sherry Chicken)
This is a simple but flavorful dish, made by marinating chicken in a mix of Sherry, garlic, and herbs before roasting. You can use a Fino for a lighter flavor, or an Amontillado or Oloroso for a richer, deeper taste.
Sopa de Ajo (Garlic Soup)
This hearty soup, made with garlic, bread, and often an egg, is a Spanish classic. The addition of Fino or Amontillado Sherry gives the soup a wonderful depth of flavor.
Almejas al Jerez (Clams in Sherry Sauce)
This dish showcases the natural pairing of seafood and Sherry. Clams are steamed open in a sauce of Sherry, garlic, and parsley. The briny sweetness of the clams and the complexity of the Sherry create a wonderful combination.
Tarta de Jerez (Sherry Cake)
For those with a sweet tooth, this traditional Spanish cake is a treat. The cake batter is infused with a Cream or Pedro Ximénez Sherry, giving it a sweet, rich flavor.
Remember that when cooking with Sherry, the rule of thumb is to only use a wine you’d enjoy drinking. So, open a bottle of Sherry, pour a glass for yourself, and let the rest inspire your culinary adventures!
Serving Sherry Wine
Properly serving Sherry can enhance its unique characteristics and ensure you get the most from each style. Here’s a brief guide:
- Fino and Manzanilla: These should be served cold, at around 7-9°C (44-48°F), similar to the temperature of a white wine. They are best served in a white wine glass, which allows the flavors and aromas to express themselves.
- Amontillado and Palo Cortado: These can be served slightly warmer, at around 12-14°C (53-57°F). A white wine glass can also be used for these types of Sherry.
- Oloroso, Cream, and Pedro Ximénez: These types should be served at 12-14°C (53-57°F), and they can be served in either a white wine glass or a smaller Sherry glass, known as a “copita.”
Regardless of the type of Sherry, it is usually served in small amounts due to its higher alcohol content compared to regular wines. A standard serving of Sherry is about 90 ml (or 3 oz).
The proper storage of Sherry depends on whether the bottle has been opened or not:
- Unopened bottles: Sherry bottles should be stored in a cool, dark place, lying on their side if they have a cork, or upright if they have a screw cap. While Sherry is more robust than most wines due to the fortification process, it is still affected by heat and light. Therefore, a cellar or wine fridge is ideal, but a cool cupboard will also suffice.
- Opened bottles: Once opened, Sherry interacts with oxygen, which can alter its taste. Fino and Manzanilla styles are the most delicate and should be consumed within a week of opening. They should also be kept refrigerated once opened. Amontillado and Palo Cortado can last up to two weeks, while Oloroso, Cream, and Pedro Ximénez can be good for up to a month if stored in a cool, dark place with the bottle resealed.
International Sherry Week
International Sherry Week: November 6th – 12th, 2023
Every year, Sherry enthusiasts around the globe unite to celebrate International Sherry Week. This is a week-long fiesta dedicated to promoting and honoring the unique Spanish wine from the Sherry Triangle. The event is organized by the Consejo Regulador, the governing body of Sherry wines.
What happens during International Sherry Week?
International Sherry Week features a myriad of events worldwide, which can include tastings, pairing dinners, Sherry cocktail competitions, tapas crawls, and more. Participating venues range from restaurants, bars, and bodegas to wine shops and even private homes. It’s a truly global celebration, with events taking place in dozens of countries and participants from all corners of the globe.
The significance of International Sherry Week
This event plays a crucial role in fostering appreciation for Sherry wines and spreading knowledge about them. Despite Sherry’s rich history and unique production process, it’s often overlooked in the world of wine. International Sherry Week seeks to remedy this by educating people about the diverse styles of Sherry, how it’s made, and its versatility as a pairing wine.
Moreover, it encourages the exploration of Sherry culture – the traditional and innovative gastronomy, the Andalusian lifestyle, the beauty of the Sherry region, and the passionate people who bring these wines to life.
How to participate
There are several ways to join in the celebrations of International Sherry Week:
- Attend an Event: Check the official International Sherry Week website for a list of registered events. You might find Sherry tastings, pairings, or seminars near you.
- Host an Event: If you’re a restaurateur, bar owner, or simply a Sherry enthusiast, why not host your own event? This could be a formal tasting, a casual Sherry-themed dinner with friends, or even a virtual gathering.
- Online Participation: Engage with the Sherry community online. You could share your Sherry experiences on social media using the official hashtag, join a virtual tasting, or watch educational webinars about Sherry.
- Explore Sherry at Home: You don’t need to attend a big event to celebrate Sherry Week. Simply buy a bottle (or a few different styles) of Sherry and enjoy it at home. Try pairing it with different foods, or try your hand at cooking a Sherry-infused dish.
International Sherry Week is a wonderful opportunity to dive into the world of Sherry, whether you’re a wine connoisseur, a foodie, or someone simply interested in trying something new. So, mark your calendar and get ready to immerse yourself in this unique celebration of Sherry!
Frequently Asked Questions about Sherry Wine
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