Centuries of tradition and accumulated knowledge, the care and efforts of both wine-grower and bodeguero, all have a common goal: for the consumer to appreciate this exceptional wine to the full.
The simple act of enjoying a glass of sherry is no other than the culmination of a long process which began back on the vineyard and carried on within the walls of the bodega. Over the years many experts have placed their skills and experience at the service of a series of natural processes which can only be found within the Jerez Region. We shall now go on to provide a series of guidelines which will enhance your enjoyment of our Sherry Wines.
Serving Temperature
Temperature is an essential factor in the serving and enjoyment of any wine. In the case of sherry, the wide range of types and occasions upon which it is served makes it difficult to give one valid recommendation to cover all cases. In the table below we summarise the recommended serving temperature for each different type of sherry:
| Type of sherry | Temperature |
Comments |
Manzanilla
Fino | 7 - 8ºC | The most practical way to guarantee a suitable serving temperature for fino and manzanilla sherry is to use an ice bucket full of ice and water, remembering not to fill the glass too full as the wine will lose its chill. (As they say in Jerez, "short but frequent.") |
| Pale Cream | 8 - 10ºC | |
| Medium | 8 - 10ºC | |
| Cream | 10 - 12ºC | The rich, structured character of Cream Sherry means it may be served with ice "on the rocks", thus lightening its structure and providing a pleasant, refreshing note. If we then add a slice of orange it becomes a delicious cocktail. |
Amontillado
Oloroso
Palo Cortado | 12 - 14ºC | Although "traditional orthodoxy" suggests we serve these wines at room temperature, in practice this nearly always means that the wine reaches a higher temperature than recommended, accentuating the impact of the alcohol and frequently making the wine seem somewhat heavy. Serving at 12ºC gives us a certain margin for it to warm a little in the glass, thus making it more pleasant to drink and without losing any of its genuine characteristics. |
Moscatel
Pedro Ximénez | 10 - 12ºC | The high levels of sweetness of these wines mean that temperature has an enormous impact upon the tactile sensations of the wine in the mouth. This allows us to "play" with temperature, depending upon the chosen moment: from the silky sensations observed at 14ºC to the practically frozen "shot" served straight from the freezer. |
The right glass
Sherry wine has a glass of its own: the classic sherry catavino. This is a glass which is reminiscent of the standard tasting glass and which, generous in dimensions and made of fine glass, enables us to fully appreciate each of the organoleptic characteristics of our wines.
Manzanilla, on the other hand, also has its own particular glass known as a caña (small, narrow and almost cylindrical) which is widely used in local bars and taverns.
However, traditions aside, enjoyment of a quality wine such as sherry also requires a glass of equal quality. In this sense, if a sherry catavino is not available then use a white wine glass or even a champagne flute which is not too narrow. The important thing is that it be made of clear, fine glass, and large enough when one-third full to allow us to swirl the wine around and bring out all of its subtle qualities. The shape should help to concentrate the bouquet but not suffocate the wine, which must open up and breathe in contact with the air.
The stem of the glass should be long enough to enable us to hold it without warming the wine, whilst the base must be large enough to ensure stability.
