This fortified wine is produced in the Jerez region of Spain and is made from the Palomino, Muscat, or Pedro Ximénez grape. Sherry production is unique in that the winemaker intentionally exposes the wine to oxygen, which imparts a nutty and briny flavour profile.
Before bottling, entire barrels are blended with portions of older wines. This is known as the solera method and is almost entirely exclusive to sherry.
Sherry, like vermouth, is fortified with brandy and typically clocks in at around 15 to 18 percent alcohol by volume. Like many wines, it should be refrigerated but will retain its freshness about four times as long as a typical wine.
There are many styles of sherry, ranging from the lighter fino style to the darker oloroso style. For those seeking an especially sweet drink, try a Pedro Ximénez sherry which tastes like liquid Christmas Pudding.
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