1. It’s all sweet
Probably the biggest misconception of all about Sherry. It’s easy to understand, particularly in the UK (historically Sherry’s biggest export market), given the ‘Harveys Bristol Cream factor’ – in other words, given that the only exposure many people here have had to Sherry is the sweet style that has brought John Harvey & Sons such spectacular success since it was first produced in Bristol in 1796.
Contrary to what one might think, many Sherry producers are grateful for the Harveys Bristol Cream factor – it has been part of the backbone of the Sherry industry for centuries and has at the very least created some level of awareness of Sherry among consumers around the world. It’s also a very pleasant drink – although this is just a small part of what Sherry has to offer.
There are in fact 10 basic Sherry styles and most of them are dry, ranging from the light, salty freshness of a fino or manzanilla to the nutty, mahogany richness of an oloroso (while the richness and full body of an oloroso might sometimes be perceived to be slightly sweet, it’s actually just viscosity that fools the palate). These dry styles open up a world of gastronomic possibilities and drinking pleasure.
2. Hate one Sherry, hate them all
When you consider that there are 10 basic Sherry styles – manzanilla, fino, amontillado, oloroso, palo cortado, pale cream, medium, cream, moscatel, Pedro Ximénex – a range of sub-styles – witness the emerging trend for ‘raw’, unfiltered en rama Sherry – and then on top of that the house style of the producer, there really is a lot to choose from.
Each of these styles has its distinctive character and the whole Sherry catalogue covers a broad flavour spectrum, from the refreshingly light, saline, chamomile-scented manzanilla to the syrupy molasses-rich PX. If you don’t like dry, cream offers a range of sugar levels; if you don’t like the richness of oloroso but don’t have a taste for ‘austere’ finos either, there’s always amontillado.
The best way to discover the wonderful variety of Sherry is by pairing it with different foods. We defy anyone to try a fino Sherry with some Iberico ham and not enjoy it. Except perhaps vegetarians.
It’s hard to imagine that anyone could ‘hate’ a Sherry at all, but hate all of them? Impossible.
Any Sherry-curious Brits would be well advised to attend one of the Sherry Wines UK promotional events this year. At each event Sherry Wines UK will be inviting consumers to take the #SherryChallenge to find a style to suit their palate.
3. Manzanilla is salty because of the sea air
Just as its neat to attribute the ‘chalkiness’ of a Chablis or the flintiness of a Mosel Riesling to the influence of the soil, it’s nice and poetic to associate the saltiness of a manzanilla to the sea air around the vineyards in Sanlucar de Barrameda.
In fact it has more to do with the flor – that film of yeast which sits on top of the ageing Sherry and imparts its special flavours. Owing to the more favourable climatic conditions closer to the coast, the flor in the (manzanilla) fino Sherry barrels of Sanlucar is thicker than that in the rest of the ‘Sherry triangle’. This contributes to a more distinct saline quality in manzanilla wines.
4. It’s for old people
This is another big misconception linked to perceived popularity of cream (sweet) styles of Sherry among senior citizens, whether bibulous, ancient aristos or elderly women in the Emily-Bishop-from-Coronation-Street (pictured) mould.
On the contrary, Sherry – particularly dry styles like fino or manzanilla – is enjoyed by many young people in Spain, in the UK, Japan and beyond: witness the young revellers at summer festivals in Spain drinking fino and Sprite mixers (aka rebujitos), or the popularity of Sherry cocktails on the London cocktail scene so beloved of younger people with a thirst for something new.
Sherry does not have to be a drink for purists and specialists: it can be enjoyed in all its guises, and mixed with great success. The Consejo Regulador for Sherry has alsomade a concerted effort to target younger drinkers.
Launched last year, Sherry.wine aims to educate new Sherry drinkers about what is, admittedly, a relatively involved drinks category, while also highlighting its versatility, gastronomic potential and venues around the world where Sherry can be enjoyed.
