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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.