Best Spanish Fortified Wine Types
Pedro Ximénez is a type of Spanish sherry, as well as the name of the grape that is used to produce it. The grapes are picked when ripe and are then traditionally laid out in the sun—which increases their sugar content. After the grapes are pressed, the grape juice is fermented and fortified before it is left to age using the traditional solera system.
Pedro Ximénez sherry is typically intense and sweet with a thick, velvety texture and aromas that are reminiscent of dried fruit, primarily raisins, dates, and figs, as well as the complementary notes of honey, jam, vanilla, chocolate, and coffee.
THE BEST Pedro Ximénez Fortified Wines
Sherry is a fortified white wine from Andalusia. It comes in a variety of styles, from light dry wines to complex and aromatic sweet varieties. They are mostly produced from Palomino grape, though sweet sherry wines also employ Pedro Ximénez and Moscatel grapes.
After the base wine is fortified with grape spirit, it is aged in a unique solera system. The maturation can be biological under a layer of flor—a film of yeast on the surface—or with oxidation. Depending on the amount of alcohol and the type of aging, dry sherry wines, or vinos generosos, are classified into five basic styles: Fino, Manzanilla, Amontillado, Oloroso, and Palo Cortado.
VARIATIONS OF Sherry
THE BEST Sherry Fortified Wines
Vermouth or vermut is a fortified and aromatized wine that has its origins in Italy and France. It was imported to Spain sometime in the 19th century, and it soon became a signature local drink, primarily in Catalonia, but the tradition later spread to other Spanish regions.
Although dry French-style vermouth is also produced, most vermouths in Spain are the red (sweet) Italian styles, which tend to have a rich, fruity, spicy flavor and more sugar than their French counterparts. Spanish vermouth is not distinguished as a distinct style, but it is slightly different from the Italian version.
VARIATIONS OF Spanish Vermouth
Amontillado is a rich and complex dry sherry variety. It is made from Palomino grapes, but unlike Fino and Manzanilla, this fortified wine is first aged biologically—under a layer of flor—and when the flor disappears, the wine is exposed to oxidation.
Depending on the level of maturation, Amontillado can have a slightly different character, but it is typically topaz or amber in color, while its aromatic profile usually includes complex nutty and herbal notes, with hints of oak. The wine should be served slightly chilled, and though it can be slowly sipped on its own, it also pairs well with hard cheeses, jamón Iberico, and vegetables such as mushrooms, artichokes, and asparagus.
Oloroso is a variety of fortified sherry wines that is made from Palomino grapes. Unlike other dry sherry styles, oloroso is exposed to oxidation throughout the maturation in barrels and does not include the element of biological aging under the layer of yeast (flor).
This results in a dark-colored wine that may range from amber to almost dark brown, depending on the age. As its name suggests, oloroso translates as scented, this sherry variety is incredibly fragrant, typically displaying complex aromas of nuts that are complemented by balsamic, leather, and truffle nuances.
THE BEST Oloroso Fortified Wines
Manzanilla is a dry sherry variety made from Palomino grapes in Sanlúcar de Barrameda. This light and refreshing wine is aged naturally, under a thick layer of yeast (flor). It is straw-colored with aromas of almonds, yeast, and chamomile.
Since Sanlúcar de Barrameda is a coastal town, during aging, Manzanilla also attains a characteristic salty note, unlike its close relative Fino. It should always be served chilled, and it pairs exceptionally well with seafood, salads, and cold soups.
Made from Palomino grapes in Jerez or Puerto de Santa María, Fino is the driest and the most delicate sherry variety. This fortified wine is aged naturally, under a layer of flor—a film of yeast that appears on the surface while the wine is matured in a barrel.
Fino is refreshing and light, with typical notes of almonds and yeast. It is best served chilled, and although it can be enjoyed as an aperitif, Fino also pairs well with tapas such as olives, Ibérico ham, or croquetas, as well as seafood, vegetable dishes, or cold soups.
Yzaguirre is often called the oldest vermouth in Spain. It is the first Spanish vermouth brand, and though the company produces several styles, the first and signature label is Yzaguirre Rojo, the sweet (red) vermouth. This classic has been produced since 1884, and it is still one of the most popular varieties on the market.
This vermouth starts as a white wine made from the local Macabeo variety that is mixed with herbal macerate and is then left to age in oak. The resulting vermouth is aromatic, smooth, and pleasantly balanced with sweetness and acidity. It has fruity, herbal, and spice aromas with hints of balsamic notes.
Solera Fina is a high-quality fortified wine made using the solera system for aging regular Fina sherry. The solera system is a complex process involving a series of barrels, or criaderas, arranged in tiers. Newer wine is added to the top barrels and gradually blended with older wines as it moves down through the system over time.
This method ensures consistency and continuity of style and flavor in the final product.
Palo Cortado is the rarest dry sherry variety. Historically, this fortified wine was produced when a base wine that started as Fino or Manzanilla would unexpectedly lose the layer of flor—a thick layer of yeast—and then it would undergo slow oxidation which would result in a distinct sherry variety which falls between the Amontillado and Oloroso styles.
Nowadays, this process is monitored by experts, and it is rarely left to chance. Palo Cortado is typically light brown with a complex profile that combines refined flavors of Amontillado with more robust expressions found in Oloroso. It should always be served slightly chilled and it is recommended to be appreciated on its own, but it also pairs well with matured cheese, nuts, marinated or smoked fish, as well as foie gras and rustic dishes such as oxtail stew (rabo del toro).
Best Spanish Fortified Wines
AWARDS
Decanter World Wine Awards - Best in Show
2024
AWARDS
International Wine Challenge - IWC Champion Fortified Wine 2022 - Manuel Lozano Trophy
2022
AWARDS
International Wine Challenge - IWC Champion Fortified Wine 2023 - Manuel Lozano Trophy
2023
AWARDS
International Wine Challenge - IWC Great Value Champion Fortified 2022
2022
AWARDS
International Wine Challenge - IWC Great Value Champion Fortified 2023
2023
AWARDS
International Wine Challenge - IWC Champion Fortified Wine 2021 - Manuel Lozano Trophy
2021
AWARDS
International Wine Challenge - IWC Great Value Champion Fortified 2020
2020
AWARDS
International Wine Challenge - IWC Great Value Champion Fortified 2021
2021
AWARDS
Decanter World Wine Awards - Best in Show
2016
AWARDS
Decanter World Wine Awards - Best in Show
2017
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