How to Drink Sherry

Choosing a Type of Sherry

Opt for Fino if you like dry sherry. This is the most savory type of sherry, aged for around two years. It’ll be light in color and might have some notes of almond, oak, and possibly vanilla.

Try Manzanilla for something more acidic. Another dry, savory wine similar to Fino, but this must be matured in the seaside city of Sanlúcar de Barrameda. This gives the sherry a sharper, fresh, acidic and even slightly salty taste.

Pick Amontillado for a darker drink. When a Fino or Manzanilla is aged for even longer, it becomes Amontillado. This lengthier aging process turns the sherry a darker color and imparts notes of peanut, hazelnut, and a salty-caramel quality.

Try Oloroso for something a little sweeter. These sherries tend to have a higher alcohol content, as well as being sweeter and more full-bodied than other types. A good Oloroso will be amber-colored, but its flavors can vary from dried fruit to leather to wood.

Pick Palo Cortado for something in between Amontillado and Oloroso. This will provide some of the dryness of Amontillado, but maintain the sweetness of Oloroso. Palo Cortado will be a little thicker, with a slight nuttiness and potentially hint of honey.

Enjoy the sweetness of Pedro Ximénez. This sweet and acidic sherry is made by allowing the grapes to dry out and turn into raisins before fermenting them. Moscatel and other sweet sherries would be similar options, differentiated mostly by the grapes than any specific style.

Indulge your sweet tooth with a cream sherry. This might be the most familiar of all types, typically made by combining Oloroso with something sweeter to create a rich and smooth sherry. The flavors of cream sherries can range from coffee to notes of apricot.

Appreciating Sherry on Its Own

Chill your sherry before serving it. While not all types of sherry should be served ice cold, all of them taste best when they have been chilled slightly before serving. There are recommended temperatures for each type of sherry, but keeping it chilled to a temperature of your liking is always the best and easiest option. Fino and manzanilla are best served very cold, around 8 °C (46 °F). Amontillado, Oloroso, and Pedro Ximénez are best slightly warmer, closer to 13 °C (55 °F). Cream sherries can be served around 12 °C (54 °F), or on the rocks. For ease, keep your sherries stored upright in a cool room, or take them out of the refrigerator just before serving.

Serve sherry in a glass with a wide mouth. While sherry glasses might seem like the obvious choice for serving sherry, their narrow mouth makes it more difficult to appreciate the complex aromas of a fine sherry. It’s easier and often better to serve sherry in a standard white wine glass.

Pair drier sherries like Fino or Amontillado with savory meals. The drier, more savory tones of Fino, Manzanilla, Amontillado, and Oloroso work excellently to complement or cleanse the palate with an equally savory dish. Sip the sherry over the course of the meal to bring out the flavors of both. Fino or manzanilla are both great served with olives, nuts, and cured hams or cheeses. Amontillado and Oloroso are better served with main meals, such as fish or soups with the former and red meat with the latter.

Save sweeter sherries for dessert. Cream sherries and Pedro Ximénez are both sweet enough to be paired with or even served in place of a dessert. Pair cream sherry with pastries and homemade pies, or try pouring a glass of Pedro Ximénez over a bowl of vanilla ice-cream for dessert.

Store sherry upright in a cool place for up to 8 weeks. The best part of a good sherry is appreciating the different flavors it can hold, so it’s best served very fresh. Try and get sherry as fresh from the source as possible, and finish it quickly once it’s opened to prevent losing flavor. The type of sherry will change how quickly you should consume it after opening the bottle: Once you open a bottle of fino or manzanilla, drink it within 1 week. For a bottle of Amontillado, it is best consumed within 2-3 weeks. Oloroso or Cream sherries will start to lose their flavor after 4-6 weeks. Pedro Ximénez can be stored for up to 2 months after the bottle has been opened.

Making Sherry Cocktails

Try a Sherry Cobbler for a cool citrus drink. This is a fruity, fancy-looking cocktail served over “cobbles” of crushed ice. It’s thought to have originated as early as the 1820s, so makes for a great, cold, classic drink on a hot day. To make a Sherry Cobbler, vigorously shake 4 fluid ounces (120 ml) of Amontillado sherry, ⁄2 fluid ounce (15 ml) of simple syrup, and 3 to 4 orange slices with a few chunks of ice in a mixer. Strain the mixture into a glass of crushed ice and garnish it with orange slices, mint, summer berries, and a straw.

Have an Adonis for the perfect weeknight aperitif. Another old-fashioned drink from the 1800s, this cocktail is named for the first Broadway musical to run for more than 500 shows. To make an Adonis, stir 1 ⁄2 fluid ounces (44 ml) of each Oloroso sherry and sweet vermouth with 2 dashes of orange bitters and ice in a mixing glass. Strain the drink into a chilled cocktail or wine glass and garnish it with an orange peel.

Make a Fog Cutter for a fun, summertime cocktail. A famous tiki drink with some fresh hits of citrus, this makes for an amazing summer beverage. To make a Fog Cutter, combine 2 fluid ounces (59 ml) of freshly squeezed orange juice, 1 fluid ounce (30 ml) of freshly squeezed lemon juice, 1 ⁄2 fluid ounces (44 ml) of white rum, and ⁄2 fluid ounce (15 ml) each of orgeat, gin and brandy in a cocktail shaker filled with ice. Strain the cocktail into an ice-filled highball glass and top with ⁄2 fluid ounce (15 ml) Amontillado sherry and a sprig of mint.

Try an Artist’s Special if you’re a Whiskey Sour fan. This is a sour cocktail that comes from the Parisian jazz scene of the 1920s, combining the flavors of a Whiskey Sour with the dry sweetness of Oloroso. To make an Artist’s Special, combine 1 fluid ounce (30 ml) each of Oloroso and blended scotch with ⁄2 fluid ounce (15 ml) lemon juice and ⁄2 fluid ounce (15 ml) of redcurrant syrup in a cocktail shaker. Shake the drink over ice and strain it into a coupe glass with a lemon peel garnish.

Make an Up-To-Date for a classy yet simple cocktail. This is a Manhattan-style cocktail that gives a taste of the bar scene just before Prohibition in the 1920s.Combine 1 ⁄4 fluid ounces (37 ml) each of Amontillado and rye whiskey in a mixing glass with ⁄2 fluid ounce (15 ml) of Grand Marnier and 2 dashes of Angostura bitters. Strain it into a coupe glass with a lemon peel garnish. Customisable to your favorite flavors by swapping Amontillado with Oloroso, or rye whiskey with bourbon, this is a classic drink you can make to your liking.

Make a tasty cocktail with dark rum and apricot liqueur. Mix 1 fl oz (30 mL) of dark rum with 1 to 1 ⁄2 fl oz (30 to 44 mL) of sherry, along with ⁄2 fl oz (15 mL) of apricot liqueur. Then, squeeze half of a lemon into the drink, as well as 2-3 drops of bitters. This drink tastes best stirred (not shaken) and garnished with a lemon.