Osborne's entry-level fino from El Puerto de Santa Maria, light and dry with almond, citrus zest and a saline mineral finish. Aged under flor in the Osborne solera, one of the oldest in the Triangle.
Tip: A reliable fino at a bargain price; order it in any bar in El Puerto and it will be freshly poured from an open bottle that day.
A slightly aged manzanilla pasada (between standard manzanilla and amontillado in character) from the Argueso solera in Sanlucar. More oxidative and nutty than a young manzanilla while retaining flor freshness. Distinctive toasted bread, dried chamomile and sea salt profile.
Tip: San Leon Reserva is the step up from La Gitana for those who want more depth without losing Sanlucar salinity.
Rich, deeply concentrated Pedro Ximenez from one of Jerez's oldest independent bodegas. Jet-black colour, aromas of dried figs, raisins, coffee and dark chocolate; 400-plus grams per litre of natural sweetness. One of the best-value PX expressions in the Sherry Triangle.
Tip: Serve a small pour over good vanilla ice cream for the simplest luxury dessert in Andalucia.
A light, delicate Manzanilla from the venerable Pedro Romero bodega in Sanlucar, producers of some of the most traditional Atlantic-influenced sherries in the appellation. Pale straw colour, fresh brine and white flower aromas, clean and dry on the palate.
Tip: One of the best values at local Sanlucar bars; ask for it by name for a more traditional Manzanilla than the mass-market brands.
A medium-aged amontillado with amber colour, hazelnuts, dried apricot and a characteristically long saline finish. The Leyenda range from Williams and Humbert represents some of the most consistent and fairly priced amontillado in the Jerez market.
Tip: Amontillado is the most food-versatile sherry style; serve slightly chilled with charcuterie, strong cheeses or roast chicken.
The world's best-selling fino sherry. Dry, saline, almond-touched; aged under flor in the historic Gonzalez Byass solera in Jerez. An extraordinary value at under ten euros.
Tip: Serve in a chilled narrow copita at 7-9 degrees Celsius alongside salted almonds or jamón ibérico.
Among the most widely distributed Manzanillas internationally. Crisp, bone-dry, ocean-salty with chamomile and green apple; aged under flor in Sanlucar de Barrameda's Atlantic humidity. Strong value.
Tip: A classic entry-point Manzanilla for introducing guests to the style; pour very cold and finish the bottle within a few days of opening.