Sherry

The Sherries of Bodegas Dios Baco, S.A.
D.O. Jerez & The Solera System

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Geography and Climate

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Fermentation and Fortification

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The Solera System

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Types of Sherry

There are three types of sherries: Finos, Palo Cortados, & Olorosos, which are further broken down into variations of these categories by quality, age, and sweetness.

Fino & Manzanilla: The most delicate of the Sherries. Finos are dry, light, straw-colored with pungent aromas of almonds and olives. These should be served cold. Manzanilla is simply Fino that was aged in the town of Sanlucar de Barremeda. Fino is considered by a winery to be their most natural and highest quality product. Aged a minimum of five years, Fino is a great compliment to hard to match foods such as olives and vinegar based salad dressings, as well as fried foods and all types of fresh seafood and shellfish, especially sushi. Fino should be consumed chilled.

Amontillados: Medium-bodied, amber-colored, with nutty aromas. These start off as Fino, but at some point the cellar master determined they were not of a high enough quality and thus they are fortified a second time, killing the flor, and then aged longer than Fino. The absence of flor results in a brown color and more nutty flavors, but they still maintain some of the “briny” characteristics of Fino. They are dry by nature, but typically lightly sweetened before bottling. There are no regulations as to how dry or sweet Amontillado may be. Aged a minimum of eight years, Amontillado can pair well with earthy foods like mushrooms, as well as poultry such as classic roasted glazed chicken. It is also good at the end of a meal paired with nuts and cheeses.

Palo Cortado: A very rare hybrid which ranges between Amontillado and Oloroso. They are intense in aroma with deep rich golden tones. Aged a minimum of eight years, try Palo Cortado with nuts and cheese after dinner.

Oloroso: Full-bodied with mahogany color, either dry or moderately sweet. Aromas range from roasted hazel nuts to toffee. There are no regulations as to how sweet or dry an Oloroso may be, but they are often blended with sweet wines before bottling. Aged a minimum of eight years, Oloroso that is slightly sweet in style is a natural with Foie Gras, roasted game birds and duck or with desserts such as almond or nut-based cakes & cookies or creme brulee.

Cream (Pedro Ximenez, Moscatel): Sweetened forms of the other dry Sherries. They are sweetened with sherry made from Moscatel, & Pedro Ximenez and can range greatly in sugar levels. It is possible to find Moscatel and Pedro Ximenez as Sherries that are not blended with other grape varieties. Cream Sherry is the classic accompaniment to dessert and can often be used alone as dessert.
favor with cigars or poured over ice cream.

Aged Dated Sherry – Since the year 2000, the controlling board of the D.O. Jerez, known as the Consejo Regulador, has approved a category of 20 and 30 year old certified wines. To become certified, the sherries have to go through a lengthy approval process which is carried out by an independent panel of Sherry experts. Among other requirements, a carbon dating sample is taken to ensure that the youngest molecules of wine in a given solera exceed the 20 or 30 year old age minimum.

VOS – Vinum Optimum Signatum or Very Old Sherry. This is the designation for 20+ year old Sherry.

VORS – Vinum Optimum Rare Signatum or Very Old Rare Sherry. This is the designation for 30+ year old Sherry.

These “Age Dated” Sherries will have a special label attached to them authenticating their status.

As of June 2003, Approximately 10 bodegas have been given the certification for these special rare Sherries. Dios Baco offers a 20 year old Amontillado and a 30 year old Oloroso. They are best consumed on their own in order to appreciate the rich, smooth characteristics that can only be achieved through patient aging.