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There are two main styles of Dry Sherry; Oxidatively aged and Biologically aged. The former are fortified to at least 17% and then aged in large oak Butts where they can develop a wide range of aromas, including tobacco, nuts, exotic woods and spices. The latter is also aged in these vessels but it is done so under a film of yeast (known as flor) and can only be fortified to 15% without killing the flor. The end result is a pale and dry wine, fresh with plenty of character and perfect with seafood or as an Aperitif.
The oak aging brings great depth to the palate and this is what gives this a fantastic rich and nutty complexity. Velvety smooth and very elegant. Read More
The oak aging brings great depth to the palate and this is what gives this a fantastic rich and nutty complexity. Velvety smooth and very elegant. Read More
