Sherry Wine: How Do I Love Thee, Let Me Count The Ways

EAST SETAUKET, N.Y. - April 30, 2025 - PRLog -- If you walk into Mora's Fine Wine & Spirits, you might notice a corner of the store that looks more like a shrine than a retail display. That is the Sherry section — a love letter in bottle form to one of the world's most fascinating, historic, and woefully underappreciated wine traditions. And if you hang around for even a few minutes, you might hear Rich Mora (your friendly neighborhood wine geek) enthusiastically preaching the gospel of Sherry, a wine that deserves a place not just in your glass, but at your table, your celebrations, and frankly, your heart.

Let's start at the beginning. Sherry hails from the southern tip of Spain, in a region called Jerez de la Frontera (hence "Sherry," the anglicized version of "Jerez"). The tradition of winemaking here stretches back thousands of years, long before the Moors, the Romans, or even the Phoenicians took turns ruling the Iberian Peninsula. Sherry, in its recognizable form, really came into its own after the Moors introduced distillation to Spain, allowing for the fortification process that defines Sherry today.

The magic of Sherry lies not just in its fortification but in its aging process. And here's where things get deliciously geeky: Sherry is aged in a system called a "solera," a network of barrels that are only partially emptied each year. The oldest wines are never entirely bottled; instead, they're refreshed with younger wine, creating a continuous blend that ensures remarkable complexity and consistency over time. Some soleras have been alive and producing wine for over a century.

Now, crucially, there are two main styles of Sherry, distinguished by how they age: oxidative and non-oxidative.

Non-oxidative Sherries, like Fino and Manzanilla, are aged under a delicate veil of yeast called "flor." The flor acts as a natural barrier, protecting the wine from oxygen. This produces a Sherry that is light, bone-dry, and fresh, with flavors of almonds, sea spray, and green olives. Manzanilla, which is essentially a Fino made in the coastal town of Sanlúcar de Barrameda, is even more saline and delicate, perfect for a plate of anchovies, Marcona almonds, or just a handful of green olives while you watch the sun dip behind the skyline.

Oxidative Sherries, like Oloroso, are a different creature entirely. These wines are aged without the protection of flor, meaning they are exposed to oxygen over many years. This slow, intentional oxidation transforms the wine into something rich, nutty, and complex. Expect aromas of walnuts, dried figs, leather, and a deep, satisfying warmth ...

https://www.moraswines.com/sherry-how-do-i-love-thee-let-me-count-the-ways/