Sherry is not as popular as it deserves to be, especially among Hong Kong people. Some think that it is too dry and not so easy to drink but it’s actually a fun-loving wine when pairing it with food. In fact, sherry can match every type of food – appetizer, main course, and dessert. It is also surprisingly cheap and delicate with most being aged for three to five years.  

From mineral taste, slightly sweet, to lack of residual sugar, sherry comes in various styles for different people to enjoy. Those with zero or low levels of sugar have a sweet aromas and flavors that come from grapes and oak. Its alcohol content is on the lower end of spectrum, around 15-22%, it is suitable for drinking along with a wide variety of food, as well as sipping before meal in the traditional Spanish way. 

If you are interested in giving sherry a try, Amontillado or Manzanilla could be your starting point. Both varieties are quite known for the mellower taste, and they go well with everyday dishes. With a touch of sweetness and nutty & caramel flavour, Amontillado and Manzanilla are great alternatives to red wine. While Amontillado complements grilled chicken and cheese, Manzanilla is a good accompaniment for beef and blue cheese dishes. 

Another sherry that is suitable for any savory dishes is Fino. Its flavour is a perfect match for Spanish tappas, such as almond and olives, sliced Serrano ham, or Italian Parma Ham.  It is also a great pairing for deep fried finger foods, such as fish and chips, calamari, and even Japanese tempura. Speaking of fried tempura, did you know, tempura is actually originated from Portugal and Spain, and was later introduced to Japan afterwards?

Having a versatile and food-friendly behavior, sherry is slowly gaining new ground among wine and spirits fanatics. With a wide range of colours, aromas and sensations, there must be a sherry that suits your taste.  

Here is a list of the different types of sherry from driest, lightest, and heaviest to sweetest. Have a great start entering the world of Sherry.

Dry: Fino and Manzanilla

Light dry: Amontillado
Light sweet: Oloroso
Sweet: Cream
Very sweet: Pedro Ximenez

Information provided by AFTER TASTE‧ASIA