WHAT’S HOT
The fortified wines from the area around Jerez in southern Spain are world classics and come in a huge range of styles, from pale, dry, tangy-fresh fino and manzanilla (chill well), to dark, syrupy pedro ximénez (PX).
In between lie amontillado, aromatic, nutty palo cortado and oloroso with its raisiny, spicy, walnut tones – go for those labelled ‘dry’. Beware bottles labelled ‘cream sherry’, which tend to be bland.
Serve sherry as they do in Spain – from wine glasses and with food: green olives or seafood for fino and manzanilla; charcuterie for amontillado/palo cortado and beef and oxtail stews for dry oloroso. Pour rich PX over vanilla ice cream or pannacotta and look out for on-trend sherry cocktails.