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Sherry wines have long been a staple of the kitchen. Dry sherry is terrific for cooking, especially dishes featuring mushrooms, but there is a growing resurgence in drinking sherry as a cocktail.
The origin and production of sherry is similar to that of Port wine, with brandy added to a wine base, initially to stabilize the drink for export, except in sherry production this fortification occurs after fermentation has completed. The other major calling card of sherry is oxidation; the wine is always permitted exposure to air, resulting in a signature nutty flavor.
Sherries range from the lighter fino and amontillados, to the richer manzanillas and olorosos, which can sometimes have a bit of sweetness. Sweeter sherry classifications include cream sherry, Pedro Ximinez and Moscatel.
Some of our best dry sherry brands include Pedro Romero and Lustau, while Valdespino produces terrific sweeter style wines.
SP8585 pts. - Wine Spectator - Dec 15, 2003 Sweet and pleasant, with caramel and raisin notes, but not that complex, with a nutty aftertaste. Drink now. 120,000 cases imported.
Not Shippable. Western New York Local Delivery and In-Store Pickup only. Learn MoreSorry, this item is not available for shipment outside of the Western New York area. Either the bottle is too large for our packaging (i.e. we cannot ship anything larger than 750 ml), the dimensions/shape of the bottle doesn't fit within our packaging for safe shipment, or this is a widely-distributed wine (e.g. Barefoot, Yellow Tail, etc) which we only sell at our physical store or for in-store pickup.
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RP9898 pts. - Robert Parker’s The Wine Advocate - 29th Nov 2015 The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.SP9292 pts. - Wine Spectator - Web only – 2008 Menthol and prune aromas and flavors highlight this intense, sweet dessert wine. It exhibits plenty of brightness and complexity, ending with butterscotch and bitter chocolate notes. Nicely put together. Drink now. 300 cases imported.
Not Shippable. Western New York Local Delivery and In-Store Pickup only. Learn MoreSorry, this item is not available for shipment outside of the Western New York area. Either the bottle is too large for our packaging (i.e. we cannot ship anything larger than 750 ml), the dimensions/shape of the bottle doesn't fit within our packaging for safe shipment, or this is a widely-distributed wine (e.g. Barefoot, Yellow Tail, etc) which we only sell at our physical store or for in-store pickup.
$14.99
Only $13.49 each when you buy a solid or mixed case
RP9494 pts. - Robert Parker’s The Wine Advocate - 28th Aug 2013 The NV Fino Inocente must be one of the few wines in Jerez that is still fermented in 600-liter American oak botas, which is an incredible amount of work compared with fermenting tens of thousands of kilos of grapes (or even more) in a big stainless steel tank. This method was the norm of yesteryear, but is so labor intense that it was discontinued in most wineries, and gives a big diversity of wines, as each barrel has its own character, which contributes to the complexity of the blend. Furthermore, the bottled wine is on average 8 to 10 years old. One other thing that makes it apart from other Finos is that the grapes are exclusively from the high part of the Macharnudo vineyard, so this is a single-vineyard Fino. The nose is very complex, showing the effect of the long lees contact: chalk, dried hay, aromatic herbs and salty almonds. The palate is full, but at the same time elegant and balanced, powerful and fine, with the texture of a Meursault rather than a Puligny. A very complex wine, that manages to be both powerful and elegant. Inocente is great value for money. Drink 2013–2016.WS9494 pts. - Wine & Spirits - October 1, 2013 Inocente is one of the only Fino Sherries (and perhaps the only one) that still follows the tradition of fermentation in wood. The slow exposure to oxygen as it ages in barrels increases the wine’s aromatic complexity, the notes fanning out beyond salt and citrus toward herbs and smoke. It feels tense and firm, driven by electric acidity, ready for tapas, like boquerones or fried baitfish.SP9292 pts. - Wine Spectator - Oct 31, 2013 High-pitched, featuring talc, chamomile, chalk and jicama notes, followed by a pure, stone-tinged finish. Very graceful, lacy and long. Drink now. 2,500 cases made.
RP8989 pts. - Robert Parker’s The Wine Advocate - 28th Aug 2013 The impressive line-up is opened with the pale-colored NV Manzanilla Deliciosa, which is produced with Palomino grapes from the Miraflores vineyard and aged for five years under yeast. It is a finer version of La Guita, easy to drink, with a sweet note of apples in the nose, a polished and gentle palate, ending with a saline touch. Drink 2013–2014.SP8989 pts. - Wine Spectator - Web only – 2013 Lovely salt, Brazil nut and floral notes combine with a bitter citrus oil accent on the taut finish. Drink now. 800 cases made.WS8989 pts. - Wine & Spirits - October 1, 2013 Subtly perfumed with salted nuts and spices, this Manzanilla slips through the mouth with delicate acidity and a slightly oily texture. Delicious with fried sardines.
SP8585 pts. - Wine Spectator - Dec 15, 2003 Sweet and pleasant, with caramel and raisin notes, but not that complex, with a nutty aftertaste. Drink now. 120,000 cases imported.
RP9595 pts. - Robert Parker’s The Wine Advocate - 30th Jun 2005 The extraordinary non-vintage Solera Cream represents an Oloroso sweetened by the addition of ripe Pedro Ximenez. A medium amber color is followed by a nutty, liqueur-like liquid with tremendous unctuosity and freshness in addition to a long, moderately sweet finish. It is a great after-dinner drink to enjoy by itself.SP9090 pts. - Wine Spectator - Dec 15, 2003 Sweet, with bitter chocolate, raisin and caramel flavors on a medium-bodied frame, this has cut and a tangy finish, keeping it in check and long on the aftertaste. Well done. Pedro Ximenez. Drink now.WE9090 pts. - Wine Enthusiast - 5/1/2012 Toasty and sweet on the nose, however it’s not very complex. Feels juicy and refined, with raisin, fig and date flavors. Long on the finish and chocolaty tasting, with raisin and a lightness of being. Sweet within the style, but not unctuous or candied.
RP9292 pts. - Robert Parker’s The Wine Advocate - 28th Aug 2013 The NV Tio Diego Amontillado Palomino from the Macharnudo vineyard, is fermented in botas, aged biologically for 10 years under flor in a solera separated from Inocente, and with a further five years of oxidative aging. It has a beautiful, perfumed nose of dry flowers, very elegant and clean, subtle, with some saline notes, both in the nose and the palate, where it is balanced, medium-bodied and elegant. A very fine Amontillado, showing superb value for a 15-year-old wine. Drink 2013–2019.SP9292 pts. - Wine Spectator - Oct 31, 2013 Smoky and taut, featuring date, dried orange peel, clove, singed sandalwood and salted caramel notes. The dry, nervy finish has lots of tension. Begs for salted almonds. Drink now. 1,600 cases made.
RP9494 pts. - Robert Parker’s The Wine Advocate - 30th Jun 2005 Readers looking for something weighty, sweet, and provocative should check out the non-vintage East India Solera. A blend of soleras averaging 15 to 50 years of age, it boasts a dark amber color as well as a huge nose of melted toffee, caramel, figs, and prunes. This over-the-top yet surprisingly vibrant (because of good acidity) effort is best drunk as dessert at the end of a meal.WS9292 pts. - Wine & Spirits - June 1, 2009 This Oloroso’s dose of pedro ximénez accounts for its aromas of raisins, dried fruits and figs, as well as its creamy, spicy texture. Complex notes of cinnamon, clove, iodine and mineral details build into the finish. Serve it with cinnamon flan.SP9090 pts. - Wine Spectator - Sep 30, 2002 Rich and concentrated with coffee and caramel flavors in a balanced presentation. Picks up a grilled nut accent on the finish. Solid and complex, but not cloying. Drink now.WE9090 pts. - Wine Enthusiast - 2/1/2009 This traditional wine from Lustau is made in the Cream style. It’s dark and pretty, with PX-ish prune and caramel aromas. It’s not as thick as Pedro Ximénez, and thus isn’t syrupy. But it’s certainly rich and full of cookie, molasses, maple and brown sugar flavors. For anyone who likes a sweet Sherry that’s balanced, this is a good place to go.ST9090 pts. - Stephen Tanzer’s International Wine Cellar - Pure, distinctly dried-fruit (figs and dates) nose. A luscious, decidedly sweet, but balance dessert wine with coffee, chocolate, date and apricot flavors.
RP9090 pts. - Robert Parker’s The Wine Advocate - 1st Feb 2007 The non-vintage Rare Cream, Superior is a moderately sweet, pleasant Sherry. Do your old grandmother a favor and give her this sophisticated drink instead of Harvey’s Bristol Cream.SP8989 pts. - Wine Spectator - Sep 30, 2002 Elegant and complex. Beautifully balanced, this sweet Sherry bears a firm structure, lending a dryness on the finish and carrying the nut, smoke and caramel accents to a long finish. Drink now.WS8989 pts. - Wine & Spirits - October 1, 2013 With scents of baked apples and figs, this Cream stands out for its smooth softness, a texture that will meld with pastel de nueces.
WS9191 pts. - Wine & Spirits - October 1, 2013 Generous in its flavors of figs and nuts, this is a medium-weight moscatel, fresh enough to accompany baked apples for dessert, and sweet enough to drink on its own, after dinner.WE9090 pts. - Wine Enthusiast - 12/15/2009 Dark brown in color, with sweet aromas of candied fruit, brown sugar and mocha. The palate is lively and warm, with zesty yet baked flavors of toffee, caramel and apricot. A little fiery and driving on the finish, with a lasting spice note. Excellent for an aged, dark-style Moscatel.SP8888 pts. - Wine Spectator - Web only – 2014 This avoids the slightly cloying edge found in most Moscatel Sherries, with bright green tea and ginger notes adding lift and freshness to the rum-soaked raisin, tiramisu and fig flavors. Drink now.
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Fairbanks California Cream Sherry
Alvear Pedro Ximénez Solera 1927
Barbadillo Blend of Amontillado Medium Dry Sherry
