Only wine produced in Spain, in Andalusia, may be called "sherry".
Sherry can be roughly divided into two categories: Fino-type sherry and Oloroso-type sherry.
Fino sherry is made from Palomino grapes, which are grown exclusively on chalky soil. Fino sherry is always dry, and its strength is eighteen percent. Fino sherry is aged under a flor. The flor is a fungus (or "flower") that forms on the surface of the wine and looks like a thin film.
Oloroso sherry is a sherry that is not aged under a flor and does not even form one. Must and alcohol are added to Oloroso sherry. The strength of this sherry is kept at sixteen percent. Oloroso sherry can be sweet, semi-sweet or dry. It all depends only on the technology of its preparation and on how quickly the fermentation of the sherry is stopped.
Sherry is very actively added to cocktails and aperitifs. Excellent
sherry cocktails
, to which, besides this wine, you also add either
whiskey
, or
vodka
, or
gin
. If you have found a culinary recipe that calls for adding sherry to a dish, but you don't have any on hand, don't rush to despair. Spanish sherry can safely be replaced with Italian vermouth. Or any other
vermouth
(you can even use Moldovan vermouth), the main thing is that it be white and dry.
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