Sherry 101

Back to Basics:  Sherry 101

Sherry is a case study in premiumization. Volume has been declining (gently), but premium Sherry has never been so diverse and vibrant. In 2015, imports of grandma’s sugary tipple, Cream Sherry, were down 45% compared to 2006, but Amontillado, a more premium, dry style, rose 334% over the same time.

Sherry has decided to be a wine again, rather than as a brand-driven, back-bar commodity. Importers are finding sucess with smaller bodegas, and  enthusiastic sommeliers and bartenders are getting creative about taking apart guest’s misconceptions about Sherry, especially the assumption that it’s sweet – most premium sherry is quite dry.

If ever a category can benefit from aa back-to-basics presentation, it is Sherry. The distinct styles—from fresh, dry up through richer Olorosos and the lusciously sweet “PX”—are derived from production techniques that scream authenticity, and they are ready to reward drinkers with food-friendly unique flavor profiles.  A little education goes an especially long way.

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