A Spanish sherry style. Manzanilla – Made from Palomino Fino, Manzanilla, is much the same as Fino, under biological maturation. It is produced and matured only from the area around Sanlúcar de Barrameda. The Solera system is often run in a slightly different way. The climate of the area, close by the sea encourages a thicker layer of flor yeasts on the wine, reducing the rate of oxidation & glycerol production (glycerol is an alcohol that gives rounder mouthfeel). The wines tend to be fresher, and finer than their fino counterparts and exhibit a certain saltiness that arguably comes from it’s proximity to salt water.
The list of sherry styles below is not exhaustive. It is ordered from freshest and least alcoholic to most developed and alcoholic. The continuum of sub-styles under each is considerable. Variables being, average age, the strength of flor, and, level of oxidation (sometimes determined by the fill height of casks. These limits of each of these factors stretch as you shift from the freshest to most developed styles. A Fino won’t be seen past 6-7 years of age, an Olorosso my stretch to 90 years average age.
Freshest Fino – Manzanilla – Manzanilla Pasada – Amontillado – Palo Cortado – Oloroso – Pedro Ximénez Most Developed
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