Structure

Bodymedium
Tanninlow
Aciditymedium
Sweetnessoff dry
Oakoak aged

Drinking window

Best 0 to 5 years from bottling.
bottling0 yrs5 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninMedium acidityOff DryMedium With Soft Sweetness And Warm Spice finish

Aroma: dried apricot, light caramel, toasted almonds, raisin

Palate: sweet orange peel, almond toffee, gentle spice, dried fruit

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.

What it pairs with

  • Tapas selection (cheese, olives, ham)
    The off-dry medium style is versatile across salty-and-savoury Spanish tapas.
  • Fruit cake or Christmas pudding
    A traditional English pairing; the warm spice and dried fruit match festive baking.
  • Pâté and crusty bread
    The mild sweetness and oxidative complexity complement meat-based pâtés.

How to serve Dry Sack Medium

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Sherry copita: the bowl shape rewards the wine's structure.
  4. Pair with. Tapas selection (cheese, olives, ham), Fruit cake or Christmas pudding, Pâté and crusty bread. Match the wine's structure to the dish's fat and salt.

History

Dry Sack was created in 1906 by Williams & Humbert to satisfy demand for a medium-style sherry in the British market. The name is a deliberate play on dry sherry (suggesting dryness while actually being medium sweet) and the traditional Spanish term 'saca' (drawn off from the solera). It became one of the widely distributed sherries in the UK through the mid-20th century.

  1. 1906: Dry Sack Medium created by Williams & Humbert for the UK market
  2. 1960: Dry Sack establishes Williams & Humbert as a major UK sherry brand

Facts

Producer
Williams & Humbert · visiting guide
Grapes
Palomino Fino, Pedro Ximénez, Moscatel de Alejandría
Classification
DO Jerez-Xérès-Sherry
Oak
American oak butts; blend of Amontillado, Oloroso and Pedro Ximénez soleras; average 4-8 years
ABV
19.0%
Price
€10-18 at retail
Drinking window
0-5 from bottling
First vintage
1906

Frequently asked about Dry Sack Medium

What does Dry Sack Medium taste like?

On the nose, dried apricot, light caramel, toasted almonds, raisin. On the palate, sweet orange peel, almond toffee, gentle spice, dried fruit. Structurally medium-bodied, low tannins, medium acidity with a medium with soft sweetness and warm spice finish. 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.

When should I drink Dry Sack Medium?

Drink 0-5 from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Dry Sack Medium?

Tapas selection (cheese, olives, ham) is the canonical pairing. Other strong matches include Fruit cake or Christmas pudding and Pâté and crusty bread. The off-dry medium style is versatile across salty-and-savoury Spanish tapas.

What grapes are in Dry Sack Medium?

The blend is Palomino Fino, Pedro Ximénez, Moscatel de Alejandría. The wine is classified as DO Jerez-Xérès-Sherry.

Tags

drink young fortified sherry iconic low tannin medium acid medium body mood easygoing mood festive moscatel de alejandr a occasion aperitivo occasion weeknight off dry old world pairs with aperitif pairs with charcuterie pairs with fruit desserts pairs with soft cheese palomino fino pedro xim nez price everyday

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