Sherry styles

All Sherries begin as the same base wine: a dry, neutral white wine from palomino grape variety fermented to around 11–12% abv. After fermentation, it’s fortified with grape spirit:

to about 15–15.5% for biological ageing (under flor),
or 17–18% for oxidative ageing (without flor).

From there, the magic of ageing and blending in the solera system creates the many styles we love:

Fino: pale, bone dry, aged under flor protecting it from oxidation. Almonds and green apple aromas.
Manzanilla: bone dry, a Fino aged in Sanlúcar de Barrameda area; lighter and saltier.
Amontillado: bone dry, starts as Fino, but loses flor and continues oxidatively. Hazelnuts, caramel, dried herbs.
Oloroso: No flor, entirely oxidative, dry. Fuller-bodied, rich, and nutty with walnut and toffee notes.
Palo Cortado: quite rare, begins like an Amontillado, develops like an Oloroso. Dry. Elegant yet powerful.