The common types of Sherry wines include:
Dry Sherry Wine: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso.
Fino and Manzanilla: These two types of Sherry undergo biological aging only, displaying a pale lemon color with aromas of citrus fruits, almonds, herbs, and bready notes derived from the action of flor. Manzanilla is a Sherry matured in coastal towns, separate from Jerez.
Oloroso: This type of Sherry undergoes oxidative aging exclusively, resulting in a brown color, full-bodied texture, and aromas of toffee, leather, spices, and nuts. Due to its lengthy aging, it develops intense flavors that balance out the dryness.
Palo Cortado: A rare type of Sherry that combines the aromas of Amontillado with the richness and intensity of Oloroso. It shares similarities with both Amontillado and Oloroso but is considered among the finest Sherries.
Naturally Sweet Sherry Wine: Moscatel, Pedro Ximenez (PX). These Sherries undergo oxidative aging and are often used in blends.
Pedro Ximenez (PX): These Sherries have a deep brown color, extremely sweet, often with residual sugar levels reaching 500 grams per liter, and exhibit rich aromas of dried fruits, coffee, and licorice.
Moscatel: Similar to PX in characteristics but retains the characteristic aroma of citrus peel.
Blended Sweet Sherry Wine: Cream, Pale Cream, Medium.
Cream: A sweet Sherry made by blending Oloroso Sherry with Pedro Ximenez, also known as Sweet Oloroso. These Sherries are dark in color, viscous like syrup, with aromas of caramel and roasted nuts, offering a full-bodied sweetness with a long finish.
Pale Cream: Made by adding concentrated grape juice to Fino Sherry, or obtained by bleaching Cream Sherry, combining the refreshing flor aroma of Fino with sweetness.
Medium: This style varies, ranging from semi-sweet to semi-dry, with sugar content ranging from 5 to 115 grams per liter. It presents flavors resembling Amontillado, with notes of desserts, citrus peel, and dried fruits, offering a slightly dry palate with a lingering finish.
