Why Sherry Is the Most Underrated Drink on Earth
2024-12-04 · 5 min read
Sherry is the wine world's greatest overlooked treasure. Produced exclusively in the Jerez region of southwestern Spain, it ranges from bone-dry Fino and Manzanilla to rich, complex Palo Cortado and lusciously sweet Pedro Ximenez. The diversity within a single region is staggering, and the prices remain absurdly low for the quality because most drinkers still think of sherry as their grandmother's cooking wine.
Fino and Manzanilla sherry are the gateway. These are the driest, lightest styles, aged under a layer of yeast called flor that protects the wine from oxidation and gives it a distinctive yeasty, saline character. Served cold in a small glass, a good Fino is one of the most refreshing drinks on the planet. Pair it with almonds, olives, or jambon iberico and you have the perfect Spanish aperitivo.
Amontillado and Oloroso represent the darker, richer side of sherry. Amontillado starts its life as Fino but then ages oxidatively, developing nutty, caramel notes while retaining its acidity. Oloroso skips the flor entirely and ages in contact with air, producing a full-bodied, complex wine with notes of walnut, dried fruit, and tobacco. Both are extraordinary after-dinner drinks.
The solera aging system is what makes sherry unique. Rather than aging in static vintage years, sherry moves through a fractional blending system where younger wines are gradually mixed with older ones. This means a bottle of sherry might contain wine that is decades old, contributing a depth and complexity that single-vintage wines cannot replicate.
The value proposition is insane. A bottle of Tio Pepe Fino costs around $12 and is one of the best wines at any price point. Lustau's range offers exceptional quality across every style for under $20. Even premium bottles from producers like Equipo Navazos and El Maestro Sierra rarely break $50. In a world where decent Napa Cabernet starts at $30, sherry's quality-to-price ratio is unmatched.
