Croft Original Pale Cream Sherry 75cl Bottle

Product Information

Fresh, aromatic and dry, fino sherry is made from palomino grapes. You can expect bracing salinity, yeasty aromas and notes of salted almonds. Serve it chilled alongside olives or tapas, or top it up with tonic for a longer serve. Once opened, it will only last a few days in the fridge with a cork (much like a standard white wine!). Manzanilla This starts life as a fino sherry, before being aged. The fino freshness remains; however, the additional time in barrel also brings with it a more intense dried fruit and nutty quality, which for many is the sweet spot of sherry styles. Amontillado sherry is a very food-friendly style, pairing well with earthy mushroom, paella, asparagus, salty cheese and charcuterie. Palo Cortado

If you’re a fan of red wine, we’ve also got Shiraz, Merlot and Pinot Noir to add to your collection. Shiraz is sweeter in nature whilst others are semi-sweet. Sherry The sweetest sherry, PX is a dreamy dessert wine, best paired with decadent puddings. Anything with chocolate or coffee in it is ideal, or just pour all over scoops of vanilla ice cream. What is the best glass for sherry? This rare type of sherry occurs when a fine wine, destined to become a fino, becomes naturally oxidised. These elegant wines are dry, rich and nutty like an amontillado, with the full body of an oloroso. Oloroso Technically identical to a fino sherry (above), with the exception that it can only be produced in and around the coastal town of Sanlucar de Barrameda. This location gives it a lighter flavour and a delicate, salty note. Serving wise, it works in much the same way as a fino, although you could also try pairing it with seafood. It needn’t be fancy — good ol’ fish and chips would be delicious. Amontillado

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Sherry is an aged, fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. The wine passes through a series of barrels known as the solera system, which are sorted by aged tiers to allow for blending. Full-bodied oloroso ups the ante again, with a nutty aroma and dark, spicy note. It’s been intentionally oxidised from the start and can also be sweetened with a touch of pedro ximenez (referred to as cream sherry and richer than pale cream sherry!), which will change how you serve it. Drier styles can be served with savoury courses, while the sweeter versions should be treated like a PX (below). Pedro Ximénez (PX) Port wines also make great cooking wines. So wear your chef’s hat and whip up recipes like orange and Port red cabbage or a tatin of shallots with Port to please a crowd. The GHI tested 18 bottles of sherry, across a variety of styles. The panel — made up of WSET-trained wine and spirits experts and consumers — tasted each one neat and blind to avoid brand bias. You may have noticed sherry is often served in a teeny tiny glass, also known as a copita. This style of glassware works well for port and whisky too, so would be a worthy investment if these wines and spirits are a popular nightcap in your house.

The vineyards in Jerez are unique to the area. The soil in Jerez is majority Albariza, a white soil which contains up to 60% chalk and therefore has a large capacity for maintaining moisture, very important given the long, hot and dry summers as irrigation is prohibited. The area has a unique microclimate influenced by the surrounding Atlantic ocean and rivers Guadalquivir and Guadalete. The prevailing winds are moist and warm, and now and again dry and hot levante winds from north Africa. Temperatures are warm with 70% humidity and annual rainfall is 600 litres/m2. The harvest in Jerez begins mid August and generally lasts for 3 weeks maximum.