Winemaking & maturation
Seven-year average aging
Style
FortifiedSweetClassicSmoothFruityFull-bodied
Grapes
PalominoPedro Ximénez
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Palomino.
Very dry, with almond, bread-dough and savoury notes shaped by flor ageing.
Palomino.
Dry and nutty, with hazelnut, dried citrus peel and a savoury finish.
Palomino.
Walnut, spice and rich savoury depth with a dry palate despite its darker colour.
Palomino.
Nutty and citrus-peel aromas with a rounded, complex, dry palate.
Palomino, Pedro Ximénez.
A sweet, rounded style combining oxidative-wine depth with raisined-fruit richness.
Pedro Ximénez.
Naturally very sweet, with raisin, fig and molasses-like depth and a concentrated texture.
Muscat of Alexandria.
Naturally sweet, with flowers, citrus peel, raisins and a rich, fragrant palate.
Palomino is the key grape for dry Sherry. Fino develops under flor; Oloroso ages with oxygen, and Amontillado begins under flor before oxidative ageing. Palo Cortado combines aromatic delicacy with a fuller palate. Dry Oloroso can be dark without being sweet, while Cream is a sweetened style and Pedro Ximénez is naturally sweet. The historic Sherry Triangle is part of a wider authorised ageing zone. Manzanilla has its own protected origin and must age in Sanlúcar de Barrameda.
10 of 41 wines
Winemaking & maturation
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Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Grapes
Producer Identity
Winemaking & maturation
Style
Producer Identity
Winemaking & maturation
Style
Grapes
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Jerez DO. 10 of 41 wines in Connecticut.