Unlike most vineyards, the Andalucian bodegas are within city boundaries and are specialist storehouses rather than wine-producing farms. The emphasis is on the long-term care of the sherry and the hard work goes into the blending and maturation system employed to maintain consistent quality throughout the barrels.

WE RECOMMEND:
If you want to linger a while in the beautiful gardens or savor the Iberian ham and hard cheeses on offer, limit yourself to three each day to get a good overview.

The tourist board in Jerez has put together an excellent sherry and brandy route that highlights the best of all the sherry culture in the area. Before you leave home, check out its website (www.turismojerez.com).

BEST TIME TO GO:
Early spring and late autumn are the best times to take a sherry tour, because you can avoid the scorching heat and enjoy all the glories of the bigger bodegas without the summer crowds. Take a warm coat, though, as it can get chilly in those big, damp spaces.

Don`t forget that most bodegas also produce excellent barrel-matured brandies. Osbourne and Tradicíon, in particular, produce brandies that justify a detour.