Every cuvée worth knowing in Jerez & Sherry: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Jerez & Sherry. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Light-bodied · Low tannin · High acidity · Refreshing
Pale straw Fino aged under a thick flor yeast blanket in Jerez. Bone dry with saline freshness, green apple, toasted almond and a bright citrus lift.
Pairs with: Jamón ibérico de bellota, Fried anchovies (boquerones fritos), Gazpacho andaluz
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Seasonally released unfiltered version of Tío Pepe drawn from the most active flor scales. Greater texture and flor complexity than the standard bottling.
Pairs with: Ortiguillas (sea anemone fritters), Tortillitas de camarones, Almonds and olives
Dry · Medium-bodied · Low tannin · Medium acidity · Savoury
A classic solera Amontillado: amber hue, roasted nut core, dried fruit and a warm tangy finish from the dual biological-then-oxidative ageing.
Pairs with: Manchego cheese, Consommé or clear meat broth, Chicken liver pâté
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
Deep amber Palo Cortado combining the delicacy of an Amontillado nose with the full body and richness of an Oloroso. Orange peel, walnut oil and warming dry finish.
Pairs with: Blue cheese (Cabrales or Gorgonzola), Roasted walnuts and almonds, Duck foie gras
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Deep mahogany Oloroso aged purely under oxidative conditions. Coffee, walnuts and dried fruit with a dry, warm and lingering finish.
Pairs with: Rabo de toro (oxtail stew), Dark chocolate truffles, Aged Torta del Casar cheese
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Intensely sweet PX from sun-dried Pedro Ximénez grapes. Black as espresso, viscous, with layers of raisins, molasses and warm spice.
Pairs with: Vanilla ice cream (drizzled), Churros con chocolate, Roquefort cheese
Medium Sweet · Full-bodied · Low tannin · Medium acidity · Contemplative
A VORS sweet Oloroso of minimum 30 years average age. Deep mahogany with complex dried fruit, orange peel, dark chocolate and a long, bittersweet finish.
Pairs with: Crema catalana, Roasted chestnuts and nuts, Dark chocolate fondant
Sweet · Full-bodied · Low tannin · Low acidity · Contemplative
VORS PX from a solera over 30 years average age. Opaque near-black with extreme concentration: tar, treacle, dried tobacco and an extraordinary viscous finish.
Pairs with: Stilton or Gorgonzola, Espresso ice cream, Mince pies or Christmas pudding
Off Dry · Full-bodied · Low tannin · Medium acidity · Elegant
VORS Palo Cortado blended with a small PX component for balance. Profound complexity: orange peel, hazelnuts, beeswax and a very long bittersweet finish.
Pairs with: Turrón de almendras, Aged Iberian pork (secreto ibérico), Crumble with dried apricots
Medium Sweet · Full-bodied · Low tannin · Medium acidity · Festive
Sweet Oloroso from a solera founded in 1847, blended with Pedro Ximénez for sweetness. Raisins, caramel, coffee and warm spice.
Pairs with: Chocolate brownie, Dried fruit tart, Aged Comté or Gruyère
Medium Sweet · Medium-bodied · Low tannin · Medium acidity · Refreshing
The wine that defined the Pale Cream category: Fino-pale in colour but sweetened, with white peach, honey and a clean refreshing finish.
Pairs with: Melon with Iberian ham, Mild cheddar or gouda, Summer fruit salad
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
Pale and delicate Manzanilla from Sanlúcar, shaped by Atlantic breezes and a thick flor veil. Saline, camomile and crisp lemon zest with a clean briny finish.
Pairs with: Gambas al ajillo (garlic prawns), Marinated boquerones, Clams in white wine
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Jerez Fino from the Lustau Solera Reserva range. Pale golden, bone dry, with almond and green apple notes and a clean saline finish.
Pairs with: Jamón serrano and almonds, Gazpacho, Pescaíto frito (fried small fish)
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Rich, deep Oloroso from the Lustau Solera Reserva. Dark amber with roasted nuts, tobacco, dried fruit and a long, dry and warming finish.
Pairs with: Slow-cooked oxtail or venison, Manchego curado (aged), Smoked almonds
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Rich, sweet Pedro Ximénez from the Lustau Solera Reserva. Dark amber to black, with concentrated raisins, toffee, dark chocolate and a long warm finish.
Pairs with: Vanilla ice cream, Pecan pie, Blue Stilton
Dry · Medium-bodied · Low tannin · Medium acidity · Savoury
Complex Amontillado with a long dual ageing record: first biological under flor, then oxidative in American oak. Hazelnuts, toffee and dry spice.
Pairs with: Serrano ham croquetas, Grilled mushrooms with garlic, Roasted chicken with almonds
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
VORS Oloroso of extraordinary age and depth. Old leather, tobacco, dark coffee and dried orange peel with a very long dry and warming finish.
Pairs with: Aged Manchego or Parmesan, Game stew (venison or wild boar), Dark chocolate and sea salt
Dry · Contemplative · Savoury
Single-source Almacenista Amontillado from Lustau, unblended from a private stockholder cellar. Complex roasted hazelnuts, beeswax and long dry finish.
Pairs with: Chicken in almond sauce (pollo en pepitoria), Mushroom risotto, Hazelnut cake
Medium Sweet · Full-bodied · Low tannin · Medium acidity · Festive
Lustau's East India Solera evokes the historical 'Manila Galleon' practice of shipping sherry in barrels across the tropics to India, which accelerated ageing. Rich, sweet and complex with raisins, toffee and vanilla.
Pairs with: Rum raisin ice cream, Bread and butter pudding, Aged Cheddar
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
A textbook Palo Cortado: Amontillado elegance on the nose, Oloroso depth on the palate. Orange bitters, roasted hazelnuts and a long dry bittersweet finish.
Pairs with: Duck with orange sauce, Whole almonds and hazelnuts, Aged Idiazabal cheese
Dry · Elegant · Contemplative
Valdespino single-vineyard Fino from the Macharnudo Alto pago, fermented in oak. Almonds, beeswax and a long clean finish distinguish it from blended Finos.
Pairs with: Jamón ibérico de bellota, Fresh oysters, Espinacas con garbanzos (spinach and chickpeas)
Dry · Savoury · Contemplative
Valdespino Amontillado evolving from the Inocente solera. Hazelnuts, dried apricot and a long dry spice finish from dual biological and oxidative ageing.
Pairs with: Braised pork cheeks, Chicken with saffron and almonds, Aged Gouda or Comté
Dry · Contemplative · Elegant
Valdespino VOS Oloroso, minimum 20 years average age. Old leather, roasted nuts, dark coffee and a very long dry finish.
Pairs with: Venison casserole, Manchego curado or Torta del Casar, Dark chocolate and bitter orange
Medium Sweet · Festive · Elegant
Valdespino sweet Oloroso from a solera founded in 1842. Dark raisins, molasses, cinnamon and a warming long finish.
Pairs with: Natillas (Spanish egg custard), Moist walnut cake, Foie gras terrine
Sweet · Festive · Bold
Valdespino El Candado PX from a solera founded in 1910. Intensely sweet with concentrated raisins, dark chocolate and warm spice.
Pairs with: Vanilla ice cream (drizzled), Churros with dark chocolate, Cabrales blue cheese
Dry · Contemplative · Elegant
Bodegas Tradición VORS Amontillado, minimum 30 years average age from old soleras. Profound beeswax, hazelnut and a very long dry finish.
Pairs with: Perdiz estofada (braised partridge), Aged Manchego or Ibores, Roasted chestnuts and walnuts
Dry · Contemplative · Bold
Bodegas Tradición VORS dry Oloroso, minimum 30 years average age. Tobacco, dark walnuts, espresso and a very long dry finish from old soleras.
Pairs with: Morcilla ibérica (Iberian black pudding), Aged Torta del Casar, Dark espresso chocolate truffles
Dry · Elegant · Contemplative
Bodegas Tradición VORS Palo Cortado, minimum 30 years average age. Orange bitters nose, full-bodied walnut oil palate, very long bittersweet finish.
Pairs with: Partridge in escabeche, Manchego añejo with quince paste, Grilled aged Iberian pork loin
Sweet · Contemplative · Bold
Bodegas Tradición Pedro Ximénez VOS, minimum 20 years average age. Near-black, intensely sweet with dark figs, treacle and roasted coffee.
Pairs with: Tarta de Santiago (almond cake), Pecorino stagionato, Chocolate fondant with salted caramel
Dry · Refreshing · Funky
Equipo Navazos single-cask unfiltered Fino, numbered La Bota edition. Greater natural complexity than commercial Finos, saline and dry with almond and flor character.
Pairs with: Oysters with lemon, Almejas marinera (clams in wine sauce), Jamón ibérico de bellota slices
Dry · Refreshing · Funky
Equipo Navazos single-cask unfiltered Manzanilla from Sanlúcar, numbered La Bota edition. Intensely saline and delicate with maximum flor character.
Pairs with: Langostinos de Sanlúcar (Sanlúcar prawns), Percebes (barnacles), Mojama (air-dried tuna)
Dry · Contemplative · Savoury
Equipo Navazos single-cask unfiltered Amontillado, numbered La Bota edition. Roasted hazelnuts, beeswax and a long complex dry finish.
Pairs with: Cocido madrileño broth, Artichokes with vinaigrette, Mushroom soup with truffle oil
Dry · Elegant · Contemplative
Equipo Navazos single-cask unfiltered Palo Cortado, numbered La Bota edition. Orange marmalade and hazelnuts nose, full-bodied and very long finish.
Pairs with: Duck confit, Iberian presa (shoulder steak), Hazelnuts and dried figs
Dry · Bold · Contemplative
Equipo Navazos single-cask unfiltered Oloroso, numbered La Bota edition. Dark, concentrated and dry with walnuts, tobacco and a very long finish.
Pairs with: Grilled quail with herbs, Chestnut soup with truffle, Walnuts and dried figs
Sweet · Contemplative · Bold
Equipo Navazos single-cask unfiltered PX from an old Jerez solera, numbered La Bota edition. Near-black, intensely sweet with concentrated raisins, treacle and espresso.
Pairs with: Quality dark chocolate (70%+ cocoa), Vanilla bean ice cream, Gorgonzola Piccante
Dry · Contemplative · Elegant
Sánchez Romate VORS Amontillado, minimum 30 years average age. Old walnut, dried orange rind and a very long dry bitter-almond finish.
Pairs with: Braised rabbit with herbs, Jamón ibérico cortado a cuchillo, Aged Manchego or Zamorano
Sweet · Festive · Bold
Sánchez Romate PX from a solera established in the 1920s. Intensely sweet with concentrated raisins, dark molasses and roasted coffee.
Pairs with: Chocolate cake with caramel, Dried date and walnut loaf, Stilton with water crackers
Dry · Refreshing · Easygoing
Sánchez Romate Fino from the Atlantic-influenced Marismas zone. Dry, light and clean with green apple, fresh almonds and saline freshness.
Pairs with: Aceitunas manzanilla and almonds, Serrano ham, Pescaíto frito
Off Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
A classic medium sherry, the style that made Williams & Humbert famous. Off-dry with dried apricot, almond toffee and gentle spice from a blend of Amontillado, Oloroso and PX soleras.
Pairs with: Tapas selection (cheese, olives, ham), Fruit cake or Christmas pudding, Pâté and crusty bread
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Dry and clean Jerez Fino from Williams & Humbert's Don Zoilo range. Light with fresh almonds, mineral salinity and a clean dry finish.
Pairs with: Jamón serrano, Boquerones en vinagre, Gambas al pil-pil
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
VORS Amontillado of exceptional age from Williams & Humbert, minimum 30 years average age. Old beeswax, dried orange rind and tobacco on the nose; walnut oil and leather on the palate.
Pairs with: Whole roasted almonds, Aged Manchego or Idiazabal, Mushroom and truffle risotto
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
VOS Palo Cortado from Williams & Humbert, minimum 20 years average age. Orange bitters and hazelnuts on the nose; full-bodied bitter orange and walnut oil on the palate.
Pairs with: Duck breast with cherry sauce, Toasted walnuts and hazelnuts, Aged Manchego
Dry · Refreshing · Elegant
Vinicola Hidalgo Manzanilla Pasada-style Fino from the Balbaina pago. Extended biological ageing produces greater complexity than a standard Manzanilla with toasted almonds and beeswax.
Pairs with: Langostinos de Sanlúcar, Acedías fritas (fried soles), Jamón ibérico
Dry · Bold · Savoury
Vinicola Hidalgo dry Oloroso from a Sanlúcar solera. Roasted walnuts, coffee and dried fruit with a long warming finish.
Pairs with: Estofado de toro (bull's tail stew), Aged hard cheese, Smoked almonds and Serrano ham
Dry · Refreshing · Easygoing
El Maestro Sierra small-production Fino from very old Jerez soleras. Pale, dry and clean with fresh almonds and a long saline finish.
Pairs with: Jamón ibérico, Ortiguillas fritas, Almonds, olives and pickled vegetables
Dry · Contemplative · Savoury
El Maestro Sierra Amontillado from very old Jerez soleras, minimum 12 years ageing. Beeswax, hazelnuts and a long dry complex finish.
Pairs with: Queso de oveja curado (hard sheep's cheese), Lomo ibérico, Consommé with mushroom
Dry · Bold · Contemplative
El Maestro Sierra dry Oloroso from very old Jerez soleras, minimum 15 years ageing. Dark, complex with walnuts, coffee and a long warming finish.
Pairs with: Rabo de toro (Córdoba oxtail stew), Wild boar ham (jamón de jabalí), Torta del Casar
Sweet · Festive · Bold
El Maestro Sierra PX from old Jerez soleras. Near-black, intensely sweet with concentrated raisins, dark chocolate and molasses.
Pairs with: Vanilla ice cream (drizzled), Dark chocolate mousse, Gorgonzola with honey
Dry · Refreshing · Funky
Fernando de Castilla Antique Fino, unblended and unstabilised from a single Jerez solera. Beeswax, almonds and a long clean finish.
Pairs with: Fresh anchovies with pico de gallo, Espinacas con garbanzos, Almejas al vapor
Dry · Bold · Contemplative
Fernando de Castilla Antique Oloroso, unblended from a single Jerez solera. Dark, dry and complex with dark walnuts, espresso and a very long finish.
Pairs with: Perdiz a la toledana (Toledo-style partridge), Manchego añejo with membrillo, Dark chocolate with sea salt
Dry · Savoury · Contemplative
Fernando de Castilla Antique Amontillado, unblended from a single Jerez solera. Toasted hazelnuts, beeswax and a long dry complex finish.
Pairs with: Cocido andaluz, Iberian pork (pluma ibérica) grilled, Manchego semi-curado
Dry · Elegant · Contemplative
Fernando de Castilla Antique Palo Cortado, unblended from a single Jerez solera. Orange marmalade and hazelnuts nose, full-bodied walnut oil and long bittersweet finish.
Pairs with: Oven-roasted quail with herbs, Hazelnuts and dried orange peel, Pecorino stagionato with honey
Sweet · Festive · Bold
Fernando de Castilla Antique PX, unblended from a single Jerez solera. Near-black, intensely sweet with concentrated raisins, dark chocolate and a long viscous finish.
Pairs with: Chocolate fondant with vanilla cream, Blue cheese (Cabrales), Fig and almond tart
Dry · Refreshing · Easygoing
Sandeman Jerez premium dry Fino, light and elegant with almonds, sea minerals and a clean refreshing finish.
Pairs with: Serrano ham and olives, Garlic prawns, Queso manchego fresco
Sweet · Festive · Elegant
Sandeman Jerez VOS Pedro Ximénez, minimum 20 years average age. Near-black, intensely sweet with concentrated raisins, molasses and a very long finish.
Pairs with: Rich dark chocolate cake, Vanilla bean ice cream, Cabrales or Roquefort
Medium Sweet · Festive · Elegant
Sandeman Jerez VOS sweet Oloroso, minimum 20 years average age. Caramel, toffee, dried orange and mocha with a long warming finish.
Pairs with: Bread pudding with custard, Walnuts and dried fruit, Manzanilla cheese
Dry · Easygoing · Savoury
Sandeman Jerez entry-level Amontillado from the Character range. Toasted hazelnuts, light toffee and a dry hazelnut finish.
Pairs with: Tapas of croquetas and patatas bravas, Mild cheese and crackers, Almonds and dried fruits
Dry · Refreshing · Easygoing
La Ina Fino from the historic Pedro Domecq house, now under Beam Suntory. Dry, light and clean with fresh almonds and a saline finish.
Pairs with: Jamón serrano, Gambas al ajillo, Olives and almonds
Dry · Contemplative · Elegant
Pedro Domecq VORS Oloroso from soleras dating to 1870, minimum 30 years average age. Very old leather, tobacco, espresso and an extraordinarily long dry finish.
Pairs with: Venison with juniper berry sauce, Aged Manchego curado and quince, Dark espresso chocolate
Dry · Refreshing · Easygoing
Rey Fernando de Castilla Classic Fino, dry and light with green apple, almonds and a clean high-acid finish from biological ageing.
Pairs with: Tortilla española, Jamón and cheese board, Fried calamari
Dry · Easygoing · Savoury
Rey Fernando de Castilla Classic Amontillado, approachable with hazelnuts, light toffee and a dry nutty finish.
Pairs with: Croquetas de jamón, Pollo asado with herbs, Manchego semi-curado
Dry · Refreshing · Easygoing
Grupo Estévez Tío Mateo Fino from Real Tesoro, accessible and dry with fresh almonds, sea salt and a clean refreshing finish.
Pairs with: Jamón serrano, Aceitunas manzanilla (manzanilla olives), Boquerones fritos
Dry · Refreshing · Easygoing
Bodegas Dios Baco traditional Jerez Fino. Dry and light with almonds, citrus minerals and a clean high-acid finish.
Pairs with: Serrano ham and Manchego fresco, Fried fish, Olives
Dry · Bold · Savoury
Bodegas Dios Baco Oxford Dry Oloroso from a fully oxidative solera. Walnuts, coffee and dried fruit with a long dry warming finish.
Pairs with: Pork belly with Moorish spices, Aged Manchego, Smoked almonds
Sweet · Festive · Bold
Bodegas Dios Baco PX from an oxidative Jerez solera. Intensely sweet with raisins, toffee and dark chocolate.
Pairs with: Chocolate ice cream, Fig and walnut cake, Aged Cabrales
Dry · Refreshing · Easygoing
Artisan Bodegas Urium Fino from small Jerez soleras. Dry and clean with almonds, beeswax and a long saline finish.
Pairs with: Coquinas al ajillo (wedge clams with garlic), Jamón ibérico de bellota, Almonds and olives
Dry · Bold · Savoury
Bodegas Urium artisan dry Oloroso. Full and warming with roasted walnuts, dark fruit and espresso from a small fully oxidative solera.
Pairs with: Slow-cooked oxtail, Aged hard cheese, Dark chocolate truffles
Sweet · Festive
Bodegas Urium artisan PX. Rich and sweet with concentrated raisins, dark caramel and a long viscous finish.
Pairs with: Helado de vainilla (vanilla ice cream), Marquesa de chocolate (chocolate cake), Blue cheese
Dry · Easygoing · Savoury
La Cave Morales small-production Amontillado from Jerez's historic centre. Hazelnuts, toffee and a dry nutty finish.
Pairs with: Bocadillo de calamares (fried squid sandwich), Cured meats and olives, Gazpacho
Dry · Bold · Savoury
La Cave Morales small-production Oloroso from Jerez. Full and dry with walnuts, coffee and a long warming finish.
Pairs with: Carne con tomate (pork with tomato), Morcón (Iberian salami), Aged cheese
Dry · Contemplative · Savoury
De la Riva almacenista Amontillado from 18th-century Jerez soleras. Roasted hazelnuts, beeswax and a long complex dry finish.
Pairs with: Cured Iberian meats, Chicken liver pâté, Manchego añejo
Dry · Contemplative · Bold
De la Riva almacenista old Oloroso from 19th-century Jerez soleras. Deep and dry with walnut, tobacco and a long warming finish.
Pairs with: Wild boar ragu with pasta, Torta del Casar, Aged Manchego with membrillo
Dry · Refreshing · Easygoing
Palomino & Vergara Tío Mateo Fino, accessible and dry with fresh almonds, chamomile and a clean refreshing finish.
Pairs with: Tapas selection, Jamón serrano and almonds, Patatas a lo pobre
Dry · Refreshing · Easygoing
Bodegas Medina Manzanilla from Sanlúcar de Barrameda. Delicate, saline and dry with camomile and lemon zest.
Pairs with: Langostinos de Sanlúcar, Fried small fish (boquerones, chanquetes), Marinated olives
Sweet · Refreshing · Festive
Bodegas Medina Moscatel from Sanlúcar's sandy soils. Floral with orange blossom, dried apricot and honey, lighter than Pedro Ximénez.
Pairs with: Fresh fruit and cream, Almond pastries (polvorones), Light custard tart
Dry · Refreshing · Easygoing
José de Soto Fino from one of Jerez's oldest family bodegas, founded 1765. Dry and light with almonds, sea minerals and a clean finish.
Pairs with: Tortillitas de camarones, Jamón ibérico, Espinacas con garbanzos
Dry · Bold · Contemplative
José de Soto old Oloroso from soleras dating to the early 19th century. Deep and dry with walnuts, tobacco and a long finish.
Pairs with: Lechazo asado (roast suckling lamb), Aged Manchego añejo, Walnuts and dried figs
Dry · Refreshing · Easygoing
Bodegas Páez Morilla small-production Fino from Jerez. Dry and light with almonds, saline minerals and a clean finish.
Pairs with: Jamón ibérico and Manchego, Fried fish from the Cádiz coast, Aceitunas aliñadas (seasoned olives)
Sweet · Festive
Bodegas Páez Morilla small-production PX from old Jerez soleras. Rich and sweet with concentrated raisins, toffee and dark chocolate.
Pairs with: Vanilla ice cream, Chocolate cake, Blue cheese
Dry · Easygoing · Savoury
Bodegas Faustino González traditional Amontillado from mid-sized family Jerez soleras. Hazelnuts, toffee and a dry nutty finish.
Pairs with: Croquetas de bacalao (salt cod croquettes), Champiñones al ajillo (garlic mushrooms), Queso manchego semi-curado
Dry · Bold · Savoury
Bodegas Faustino González dry Oloroso from a fully oxidative family solera. Roasted nuts, coffee and dried fruit with a long warming finish.
Pairs with: Puchero gaditano (Cádiz chickpea stew), Aged Manchego or Palmero, Smoked nuts
Dry · Refreshing · Easygoing
Bodegas García Jarana Manzanilla from Sanlúcar's Atlantic-influenced soleras. Delicate, saline and dry with chamomile and lemon zest.
Pairs with: Marinated boquerones, Clams marinara, Jamón serrano
Dry · Elegant · Contemplative
Díez-Mérito Imperial VORS Oloroso, minimum 30 years average age. Old leather, tobacco, espresso and an extraordinarily long dry finish.
Pairs with: Iberian cured black leg ham (pata negra), Dark espresso chocolate, Torta del Casar or Torta de la Serena
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Classic Sanlúcar Manzanilla with pronounced saline character from Atlantic coastal ageing; crisp, dry and refreshing.
Pairs with: Gambas al ajillo, Jamón ibérico, Fried fish (pescaíto frito)
Dry · Light-bodied · Low tannin · High acidity · Funky
Unfiltered direct-from-solera Manzanilla with richer yeasty texture and more pronounced flor character than the standard Solear; released seasonally.
Pairs with: Ortiguillas (sea anemone fritters), Boquerones al limón, Razor clams
Dry · Medium-bodied · Low tannin · Medium acidity · Contemplative
Dry Amontillado from Sanlúcar with the characteristic saline edge of its origin; hazelnut and orange peel aromatics over a medium-bodied, clean palate.
Pairs with: Cured manchego cheese, Consommé or clear soups, Grilled almonds and charcuterie
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Dry Oloroso with full, warm body; dried fig and walnut core over a rich rancio finish characteristic of long oxidative solera ageing.
Pairs with: Rabo de toro (braised oxtail), Blue cheese, Venison stew
Medium Sweet · Full-bodied · Low tannin · Low acidity · Festive
Cream sherry blending Oloroso base with Pedro Ximénez for a medium-sweet, caramel-toned, approachable style.
Pairs with: Crema catalana, Fruit cake or panettone, Blue Stilton
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Rich, concentrated Pedro Ximénez made from sun-dried grapes; intensely sweet with coffee, molasses and dried-fruit complexity.
Pairs with: Vanilla ice cream (poured over), Chocolate fondant, Stilton or Gorgonzola
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Aged Oloroso of at least 20 years from a VOS solera; concentrated dried-fruit and rancio character with notable complexity from extended oxidative ageing.
Pairs with: Iberian pork cheek, Aged Manchego DOP, Mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Contemplative
VORS Amontillado from a solera begun in 1891; the extended Sanlúcar biological phase gives uncommon saline freshness to the otherwise oxidative profile.
Pairs with: Roasted quail with mushrooms, Aged Comté or Gruyère, Consommé of game
Dry · Full-bodied · Low tannin · Medium acidity · Savoury
Palo Cortado from Sanlúcar with the hazelnut nose of Amontillado and the full, rancio palate of Oloroso; the intermediate style at its most distinct.
Pairs with: Cured ham with aged cheese board, Duck confit, Grilled sardines
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Century-old solera Amontillado of extreme concentration; the rancio and mineral depth reflect decades of slow oxidative transformation in old American oak.
Pairs with: Sip alone or with dark chocolate, Very aged Parmigiano Reggiano 36-month
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
Widely distributed Manzanilla from Hidalgo La Gitana; delicate and saline with chamomile aromatics and a refreshingly briny finish from Atlantic Sanlúcar ageing.
Pairs with: Langoustines, Jamón de Jabugo, Ceviche
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Single-vineyard Manzanilla Pasada from the Pago Miraflores: extended biological ageing produces a wine midway between fresh Manzanilla and Amontillado, with uncommon depth and saline persistence.
Pairs with: Grilled red mullet, Salted almonds and aged Manchego, Cured anchovies
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Sanlúcar Amontillado retaining the Atlantic saline character of the Manzanilla base even after full biological-to-oxidative progression; dry, nutty and fresh.
Pairs with: Cured manchego, Roast chicken with herbs, Mushroom and truffle risotto
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
VORS Oloroso of 30-plus years average age from Sanlúcar; intensely concentrated with dark dried-fruit, coffee and rancio depth alongside the characteristic saline note of the appellation.
Pairs with: Roasted venison haunch, Gorgonzola Piccante, Dark chocolate truffle
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Classic PX of extreme concentration and sweetness from sun-dried Pedro Ximénez grapes; near-black in colour with molasses, espresso and dark dried-fruit intensity.
Pairs with: Vanilla ice cream (poured over), Tarta de Santiago, Roquefort
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
La Goya is documented as the oldest Manzanilla brand, produced since 1744; fresh, saline and delicate with pronounced flor character from the Barrameda Atlantic microclimate.
Pairs with: Clams al vapor, Jamón ibérico de bellota, Fried baby squid (chipirones)
Dry · Light-bodied · Low tannin · Racy acidity · Funky
Unfiltered en rama Manzanilla from Delgado Zuleta; richer in texture and flor-yeast character than the standard La Goya, released in limited spring batches.
Pairs with: Tartare de atún (tuna tartare), Percebes (gooseneck barnacles), Smoked salmon
Dry · Full-bodied · Low tannin · High acidity · Contemplative
VORS Amontillado from a solera maintained since the bodega's founding in 1744; exceptional saline complexity from extended Sanlúcar biological phase and decades of subsequent oxidative development.
Pairs with: Sip alone or with a small selection of aged cheeses, Roasted almonds and ibérico ham
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mid-tier Amontillado from Delgado Zuleta at the accessible entry below VORS; dry, nutty, with the characteristic Sanlúcar saline freshness from the Manzanilla origin.
Pairs with: Toasted almonds with fino cheese, Grilled prawns with olive oil, Chicken liver pâté
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Manzanilla Pasada aged beyond the standard biological phase; the partial flor die-back yields additional complexity and a transition toward Amontillado character while retaining pronounced salinity.
Pairs with: Grilled sole with capers, Boquerones en vinagre, Tortilla española
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
San León is Argüeso's flagship Manzanilla: light, saline and fresh with chamomile and green apple character from Sanlúcar's Barrio Bajo cellars.
Pairs with: Boquerones fritos, Gazpacho andaluz, Coquinas (wedge clams)
Dry · Medium-bodied · Low tannin · High acidity · Savoury
The reserve tier of Argüeso's Manzanilla range: aged beyond the standard San León with partial flor die-back, yielding additional almond and mineral complexity while retaining bright salinity.
Pairs with: Grilled sea bass with lemon butter, Pulpo a la gallega, Aged Tetilla or Roncal cheese
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Sanlúcar Amontillado with hazelnut and toffee character; the biological Manzanilla origin gives a characteristic saline freshness to the oxidative nutty depth.
Pairs with: Salmorejo cordobés, Tapas of salted nuts and olives, Soft-scrambled eggs with truffle
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Dry Sanlúcar Oloroso from Argüeso with full body; rich dried-fruit and rancio complexity from oxidative solera ageing in the bodega's Barrio Bajo cellars.
Pairs with: Slow-cooked lamb shoulder with herbs, Aged Manchego Gran Reserva, Mushroom and lentil stew
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Classic PX with near-black colour and extreme dried-fruit sweetness; produced from sun-dried Pedro Ximénez grapes in the Sanlúcar bodega.
Pairs with: Churros with thick chocolate, Tocino de cielo (egg custard tart), Cabrales blue cheese
Dry · Light-bodied · Low tannin · Racy acidity · Refreshing
San León under the Herederos de Argüeso label: the heritage expression of the estate's founding Manzanilla solera from the Barrio Bajo of Sanlúcar.
Pairs with: Coquinas (small clams) with garlic and parsley, Salpicón de mariscos
Dry · Medium-bodied · Low tannin · High acidity · Contemplative
Premium Manzanilla Pasada from the Herederos de Argüeso family archive solera; the extended under-flor ageing develops deeper complexity while retaining the Atlantic salinity characteristic of Sanlúcar.
Pairs with: Langoustines with sea salt, Salt cod with olive oil (bacalao al pil-pil), Cured ibérico ham
Dry · Refreshing
Pedro Romero Aurora Manzanilla: traditional Sanlúcar Barrio Alto Manzanilla, light and saline with chamomile and green almond character.
Pairs with: Tortillitas de camarones (shrimp fritters), Espetos de sardinas (grilled sardines), Boquerones en vinagre
Dry · Funky · Refreshing
Pedro Romero Aurora En Rama: unfiltered direct-from-solera Manzanilla with live yeast texture; richer and more complex than the standard Aurora.
Pairs with: Fresh oysters, Sea urchin on toast, Tuna tataki
Dry · Refreshing · Easygoing
Yuste Manzanilla: traditional, affordable Sanlúcar Manzanilla from one of the river-road bodegas; saline, fresh and classic.
Pairs with: Rebujito cocktail base, Fried fish and seafood, Olives with anchovies
Medium Sweet · Easygoing
Yuste Cream: traditional medium-sweet sherry from Sanlúcar with caramel, dried apricot and vanilla character.
Pairs with: Polvorones (Spanish shortbread), Arroz con leche (rice pudding)
Sweet · Romantic · Festive
César Florido Moscatel Especial: intensely aromatic Chipiona Moscatel with orange blossom, honey and floral character from sandy coastal vineyards.
Pairs with: Cheese with honey and figs, Torrijas (Spanish French toast), Almond tart
Sweet · Festive · Romantic
César Florido Moscatel Pasas: raisin-dried Moscatel of extreme aromatic concentration; exotic spice, honey and marmalade notes from Chipiona's sandy coastal soils.
Pairs with: Panettone, Foie gras terrine, Chocolate and marzipan
Medium Sweet · Easygoing · Fruity
César Florido Cruz del Mar Cream: Moscatel-sweetened Cream sherry with floral orange blossom aromatics distinguishing it from PX-sweetened styles.
Pairs with: Churros with chocolate dipping sauce, Soft goat's cheese with honey
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Fino-Amontillado intermediate style from El Puerto de Santa María: the flor partially receded, yielding additional almond and light oxidative depth while retaining freshness.
Pairs with: Grilled prawns and gambas al ajillo, Mushroom montaditos (canapés), Jamón serrano
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Osborne's classic dry Oloroso; full body from long oxidative solera ageing, dark dried-fruit and rancio complexity characteristic of El Puerto's Atlantic-moderated Oloroso style.
Pairs with: Puchero andaluz (Andalusian stew), Iberian pork ribs, Aged Mahón cheese
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
VORS Amontillado from Osborne's deepest soleras: 30-plus year average age gives extraordinary rancio concentration and complexity in the dry El Puerto Atlantic microclimate.
Pairs with: Contemplative sipping alone, Aged raw-milk cheeses
Sweet · Full-bodied · Low tannin · Low acidity · Festive
PX from Osborne's 1827 solera: intensely concentrated and syrupy with espresso, dark chocolate and prune character from nearly two centuries of solera refinement.
Pairs with: Vanilla ice cream (poured over), Dark chocolate fondant, Gorgonzola Dolce
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Fino from the riverside bodega in El Puerto de Santa María; lighter and more delicate than Jerez-city Finos due to the Atlantic coastal influence on the cellar microclimate.
Pairs with: Gambas a la plancha, Fried fish platter (pescaíto frito), Olives and crisps
Dry · Medium-bodied · Low tannin · High acidity · Savoury
El Puerto Amontillado with hazelnut and light caramel character; the Atlantic microclimate of the riverside bodega gives a lighter, fresher character than inland Jerez Amontillado.
Pairs with: Gambas al ajillo, Almonds and serrano ham, Mushroom croquetas
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Oloroso named after the Sangre y Trabajadero pago (Blood and Toil): full-bodied, dry and concentrated with the characteristic rancio depth of old El Puerto oxidative soleras.
Pairs with: Oxtail braised with sherry, Venison or wild boar stew, Aged Payoyo goat cheese from Cádiz
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Classic Pedro Ximénez from the El Puerto riverside bodega: near-black, intensely sweet and concentrated with molasses, dark chocolate and dried-fruit character.
Pairs with: Vanilla ice cream drizzled, Chocolate brownie
Dry · Full-bodied · Low tannin · Medium acidity · Savoury
Palo Cortado from El Puerto's riverside bodega; the Amontillado aromatics with Oloroso palate weight, lighter and more Atlantic in character than inland Jerez equivalents.
Pairs with: Roast suckling pig, Aged Idiazabal smoked cheese
Dry · Refreshing
Caballero Pavón Fino: Atlantic-influenced El Puerto Fino with almond, sea salt and lemon freshness.
Pairs with: Grilled prawns with coarse salt, Fried cuttlefish (choco frito), White gazpacho (ajo blanco)
Dry · Bold
Caballero Burdon Oloroso: dry El Puerto Oloroso with dried fig, walnut and rancio character; named for the historic English merchant partnership.
Pairs with: Lamb chops with herbs, Aged Torta del Casar
Dry · Contemplative
Caballero Macharnudo Pago Amontillado: single-vineyard from the celebrated Macharnudo chalk pago; mineral-edged, dry and structured.
Pairs with: Iberian shoulder (presa ibérica), Artichoke with aioli
Dry · Refreshing · Easygoing
Obregón Fino El Puerto: Atlantic-influenced El Puerto Fino from a small family bodega; light, saline and refreshing.
Pairs with: Coquinas (small clams) sautéed, Jamón and bread
Dry · Refreshing
Obregón Manzanilla: traditional Sanlúcar-classified wine from this El Puerto bodega; saline, chamomile and sea-spray freshness.
Pairs with: Fresh oysters, Fried baby clams
Dry · Refreshing
La Cigarrera Manzanilla: traditional Sanlúcar Manzanilla from one of the oldest surviving bodegas (1758); saline, chamomile and sea-spray character.
Pairs with: Gambas crudas (raw prawns) with sea salt, Cured cheese from Sanlúcar, Espinacas con garbanzos (spinach and chickpeas)
Dry · Funky · Savoury
La Cigarrera Manzanilla Pasada En Rama: unfiltered extended-ageing Manzanilla from Sanlúcar's oldest surviving bodegas; complex, saline and textural.
Pairs with: Salted anchovies (anchoas de Santoña), Razor clams with parsley oil, Air-dried tuna (mojama)
Dry · Funky · Savoury
La Cigarrera Amontillado En Rama: unfiltered Sanlúcar Amontillado from a 1758 solera; saline, nutty and complex with live yeast texture preserved by en rama bottling.
Pairs with: Mojama (dried tuna) with almonds, Patatas bravas with aioli
Dry · Bold · Savoury
La Cigarrera Oloroso En Rama: unfiltered dry Oloroso from Sanlúcar's 1758 solera; full oxidative complexity with dried fig, walnut and saline depth.
Pairs with: Slow-roasted pork shoulder, Cured Payoyo cheese from the Sierra de Grazalema
Dry · Refreshing
Sánchez Ayala Gabriela Manzanilla: traditional Sanlúcar Barrio Bajo Manzanilla with sea salt, chamomile and green apple freshness.
Pairs with: Boquerones fritos, Olives and salted almonds, Langostinos de Sanlúcar
Dry · Full-bodied · Low tannin · Medium acidity · Contemplative
Organic Palo Cortado: the rarest sherry style from a certified organic producer; hazelnut aromatics over a full, oxidative body with the characteristic tension of the intermediate classification.
Pairs with: Organic lamb with rosemary, Hard aged cheese with quince paste
Sweet · Full-bodied · Low tannin · Low acidity · Festive
Organic Pedro Ximénez: the same intensely sweet, near-black style as conventional PX but produced without synthetic pesticides or herbicides on the Montilla PX vineyards.
Pairs with: Organic chocolate truffle, Vanilla ice cream (classic PX service), Organic blue cheese
Dry · Refreshing · Easygoing
Vergara Manzanilla: traditional Sanlúcar Manzanilla from a small artisan producer; light, saline and fresh with chamomile and sea-spray character.
Pairs with: Gambas a la plancha, Fried fish
Dry · Refreshing · Easygoing
Reyes Gutiérrez Manzanilla: small-producer Sanlúcar Manzanilla from the Barrio Alto; sea-salt, chamomile and refreshing Atlantic character.
Pairs with: Tortillitas de camarones, Olives and crisps
Dry · Refreshing
García de Velasco Fino: small almacenista Jerez Fino with fresh almond, mineral and bread-dough character.
Pairs with: Jamón ibérico and manchego, Fried fish
Dry · Savoury · Easygoing
García de Velasco Amontillado: small almacenista Jerez Amontillado with hazelnut, toffee and citrus-mineral character from old city-centre soleras.
Pairs with: Tortilla española, Serrano ham with aged cheese
Dry · Savoury · Easygoing
Bay-Alba Amontillado: small Jerez almacenista Amontillado with walnut, toffee and dry mineral character.
Pairs with: Sopa de cebolla gratinada (onion soup gratin), Almonds with dried figs and cheese
Sweet · Festive
Bay-Alba Pedro Ximénez: small Jerez almacenista PX with molasses, espresso and dried fruit sweetness.
Pairs with: Ice cream and caramel sauce, Crema quemada (Catalan burnt cream)
Dry · Contemplative
González Obregón Amontillado: Jerez almacenista Amontillado historically supplied to Lustau's Almacenista programme; dry, nutty and minerally from old city-centre soleras.
Pairs with: Cured meats with aged cheese, Artichoke vinaigrette
Dry · Refreshing · Easygoing
Miguel Martín Fino: small Jerez almacenista Fino; light, fresh and clean with almond, citrus and mineral character.
Pairs with: Jamón serrano, Olives and salted almonds
Dry · Savoury
Miguel Martín Amontillado: small Jerez almacenista Amontillado; dry, nutty and mineral.
Pairs with: Cured cheese plate, Salted almonds
Dry · Refreshing · Easygoing
Barbadillo Manzanilla Clásica: everyday entry-level Manzanilla from the largest Sanlúcar producer; fresh, saline and approachable.
Pairs with: Tapas selection, Cold prawn platter
Dry · Medium-bodied · Low tannin · High acidity · Contemplative
Old Amontillado from the Hidalgo Sanlúcar solera: extended ageing on the scale between standard Amontillado and VORS, the saline coastal terroir persisting through deep oxidative complexity.
Pairs with: Sautéed wild mushrooms on toast, Aged Manchego Gran Reserva with quince
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Osborne's flagship Fino from El Puerto de Santa María: light, delicate and Atlantic-fresh with the characteristic almond and sea-salt profile of the port town's biological ageing tradition.
Pairs with: Langostinos de El Puerto, Boquerones al limón, Fried chipirones (baby squid)
Off Dry · Full-bodied · Medium tannin · Low acidity · Bold
Brandy de Jerez from Osborne's BC 200 solera; rich, dried-fruit and caramel character from extended American oak ageing in the Jerez solera system.
Pairs with: Dark chocolate truffles, Digestif service with espresso
Medium Sweet · Full-bodied · Low tannin · Low acidity · Easygoing
Cream sherry from the Gutiérrez Colosía riverside bodega under the Mari Pepa label; medium-sweet, caramel-toned and approachable with the Atlantic character of El Puerto.
Pairs with: Roscón de Reyes (Epiphany ring cake), Fruit tart
Dry · Medium-bodied · Low tannin · High acidity · Contemplative
Premium Amontillado from Gutiérrez Colosía's oldest family solera butts: the Atlantic El Puerto microclimate gives the wine a lighter, more delicate character than Jerez city-centre equivalents at comparable age.
Pairs with: Grilled wild sea bass, Aged Comté and walnut
Dry · Full-bodied · Low tannin · Medium acidity · Bold
Dry Sanlúcar Oloroso from Delgado Zuleta's oldest solera; the Atlantic coastal terroir adds a persistent saline note to the standard dried-fruit and rancio oxidative profile.
Pairs with: Cocido madrileño (Madrid stew), Aged Castellano sheep's cheese
Dry · Light-bodied · Low tannin · Racy acidity · Funky
Unfiltered version of the San León: richer and more complex than the standard filtered bottling with live flor yeast bringing extra depth to the characteristic Barrio Bajo saline character.
Pairs with: Coquinas (Sanlúcar clams) with olive oil, Langostinos de Sanlúcar
Peak wine-travel season in Jerez & Sherry is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Jerez & Sherry rewards trust.