In Spain, the vast majority of the Sherry consumed by locals is Fino. It`s a favorite at tapas bars throughout Andalusia, and its ability to pair with the most varied and unusual menus imaginable make it a perfect fit. Fino is light and lively, with a pale straw color, and a taste quite unlike any other wine in the world. The characteristic aromas associated with Finos are almonds. Typically, Finos comes in at about 15-17% alcohol by volume. Amazing with almonds, olives, ham, and chips and dips.

This unique flavor results from a most unusual process of winemaking, the solera system.
Sherry wines must go through a solera system for adequate aging. This system is essentially a blending system of casks that hold wines of different ages. The oldest casks of Sherry are the ones that are bottled in a given year and the next casks are arranged in such a way that the youngest Sherries are blended into a series of casks holding progressively older Sherries. The blending off of younger Sherry into older Sherry results in very consistent, high quality wines that all share a portion (albeit small) of the oldest, original vintage of Sherry made at the bodega. Sherries do not have a vintage date, per se, as they are really a blend of many years.

Manzanilla
Also dry, and pale in color. A "fino" style of Sherry made in Sanlucar and best with seafood and tapas.

Amontillado
This off-dry Sherry loses its flor during the aging process and yields deeper color and a lovely nutty flavor. Amontillado has many of the same characteristics as Fino, but will have a fuller, richer flavor, in between Fino and Oloroso in terms of color and body. It will still be dry, unless you see the word medium on the label, indicating that it has been slightly sweetened. The characteristic aromas associated with Amontillados are hazelnuts. It is a good partner to very flavorful fish, white meats, and soups.

Oloroso
After fermentation, certain batches of the base wine are not considered to be characteristic of Fino, and are designated Oloroso. These will be fortified to a higher alcohol level, 17 percent alcohol or above. At this level, flor will not develop, and these wines are aged with oxidation. They will be deep amber in color, and can be anywhere from dry to very sweet. Even dry Olorosos will often have sweetness about them, but it doesn`t come from sugar. These wines develop a high level of glycerol as they age, and this gives a sweet perception, along with suppleness in the mouth. Dark in color, rich in flavor, Olorosos can really be quite elegant, and can pair with fine food, or be enjoyed as an aperitif. They typically have a remarkable walnut aroma and a swirled caramel flavor making them a top pick for rich meats and flavorful cheeses (consider Manchego, a delicious Spanish cheese made from sheep`s milk).

Palo Cortado
Is a very rare Sherry that begins life as a Fino (where the yeast develops) and progresses to an Amontillado (where the flor dies off) but ends up with the richer style of an Oloroso. This Sherry has a dry palate and an enchanting reddish-brown color combination with dramatic aromas and full flavor.

Creams and Dessert Sherries
The word cream on any Sherry label will tell you that the wine has been sweetened. Pale creams are sweetened by using pure grape spirit where fermentation was stopped, allowing some of the natural sugar to remain. Other creams are sweetened by the blending in of a percentage of Moscatel or Pedro Ximénez grapes. These grapes are actually dried in the sun into raisins, and then pressed when the sugars have become highly concentrated. The result is a dark, very sweet wine that can be blended with Palomino based dry Sherries, or made into dessert wines all their own.

Cream Sherry
Rich mahogony in color and velvety smooth in texture, a sweet Sherry made from Amontillado or Oloroso and sweetened with PX. Perfect with cheesecake.

Pedro Ximénez
Is an ultra sweet almost syrup-like dessert Sherry, made from sweet, sundried grapes of the same name. Its alcohol content is on the lower end of the spectrum and its flavor profiles lean towards the toffee, fig, date and molasses side of the vine. Try it over Vanilla Ice Cream.

Desserts: We recommend tasting the exquisite sweets made in the city`s convents such as the Cortadillos de cidra of Santa Inés or the famous Candied Egg Yolks of San Leandro. The traditional sweets are mostly of Moorish influence and are prepared often with honey, but also with wine. Very well known are Torrijas and Llemas de San Leandro. The village Estepa in the province of Seville is well known for its traditional Polvorones, Mantecados and Alfajores which are much beloved in all Spain at Christmas time.