Sherry

Sherry is one of the world’s great fortified wines, made in Andalucía in southern Spain around Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. Far from being simply a sweet wine, Sherry ranges from exceptionally dry, fresh Fino and Manzanilla to richer Amontillado and Oloroso, as well as intensely sweet styles made from grapes such as Pedro Ximénez.

At Spy, our Sherry selection focuses on distinctive bottles from carefully chosen producers, from crisp, savoury wines for drinking with food to complex aged and sweeter styles. It is a remarkably diverse category and one of the best places to look for character, complexity and value in the wine world.

  • Bottle of Oloroso Sherry Jerez from Diatomists, with yellow circle depicting fossil on label and yellow wax on cap

    Diatomists Oloroso

    Diatomists Oloroso

    37.5cl | ABV: 19%

    £19.95
    £19.95
  • Diatomists Fino Balbaína Sherry

    Diatomists Fino Balbaína Sherry

    Diatomists Fino Balbaína Sherry

    37.5ml | ABV: 15%

    £15.95
    £15.95
  • Diatomists Amontillado

    Diatomists Amontillado

    Diatomists Amontillado

    37.5cl | ABV: 18.5%

    £19.95
    £19.95
  • Diatomists Manzanilla

    Diatomists Manzanilla

    Sold out

    Diatomists Manzanilla

    37.5cl | ABV: 15%

    £19.95
    £19.95
    Sold out

Sherry Buying Guide

Sherry comes in a remarkable range of styles, and understanding a few key names makes choosing a bottle much easier. Fino and Manzanilla are pale, fresh and very dry, while Amontillado and Oloroso offer progressively richer, nuttier and more oxidative flavours. Sweeter styles provide another side to Sherry altogether.

Which style of Sherry should you choose?

Fino is light, dry and savoury, with characteristic flavours that can include almonds, bread dough and saline notes. Manzanilla is similarly dry and delicate and is matured in the coastal town of Sanlúcar de Barrameda. Amontillado combines freshness with deeper nutty and oxidative complexity, while Oloroso is generally fuller, richer and more intensely aromatic. Pedro Ximénez, often shortened to PX, sits at the much sweeter end of the spectrum.

Choosing Sherry for food

Dry Sherry is one of the most versatile food wines. Fino and Manzanilla are excellent with olives, almonds, tapas, seafood and cured meats. Amontillado works beautifully with mushrooms, roast poultry and richer savoury dishes, while Oloroso can stand up to mature cheese and slow-cooked meats. Sweet Sherry is particularly good with desserts, blue cheese or simply on its own.

Look beyond the idea that Sherry is always sweet

One of the biggest misconceptions about Sherry is that it is necessarily sweet. Fino and Manzanilla are among the driest wines you can drink, and many Amontillado and Oloroso Sherries are also dry. Exploring these styles reveals a category with extraordinary diversity, from delicate and saline to deep, nutty and intensely complex.

Sherry FAQs

Is Sherry always sweet?

No. Many traditional Sherry styles are dry. Fino and Manzanilla are particularly dry, while Amontillado and Oloroso can also be made as dry wines. Sweetness is found in other styles, including wines made from Pedro Ximénez grapes and some blended Sherries.

What is the difference between Fino and Manzanilla?

Both are pale, dry Sherries aged under a protective layer of yeast known as flor. Manzanilla is matured specifically in Sanlúcar de Barrameda, whose coastal conditions influence the ageing environment. Both styles are typically fresh, delicate and savoury.

Should Sherry be served chilled?

Serving temperature depends on the style. Fino and Manzanilla are best served well chilled, while richer Amontillado and Oloroso are generally better a little warmer so their aromas and complexity can develop. Sweeter Sherries can also be delicious lightly chilled.

How long does Sherry keep after opening?

It depends on the style. Delicate Fino and Manzanilla are best enjoyed relatively soon after opening and should be refrigerated. More oxidative styles such as Amontillado and Oloroso generally remain in good condition for longer. Resealing the bottle and keeping it cool will help preserve it.

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