Jerez (Sherry)

Question 1

Fino

Answer 1

• very dry light sherry
• aged in barrels under flor yeast

(good with almonds, olives, hams, chips and dips)

Question 2

Manzanilla

Answer 2

• specific type of Fino
• especially light

(good with seafood and tapas)

Question 3

Manzanilla Pasada

Answer 3

• type of Manzanilla
• extensively aged and partially oxidized
• richer nuttier flavor

Question 4

Amontillado

Answer 4

• naturally dry
• first aged under flor and then exposed to oxygen
• darker than fino, lighter than oloroso

(hazelnut flavors, good with oily fish and chicken)

Question 5

Oloroso

Answer 5

• darker sherry
• rich in flavor
• naturally dry
• aged longer oxidatively

(caramel walnut flavors, good with rich meat and cheeses)

Question 6

Palo Cortado

Answer 6

• rare sherry
• dry full flavor
• begins life as a fino (where the flor develops) and progresses to an Amontillado (where the flor dies off) but ends up with the richer style of an Oloroso

Question 7

Jerez Dulce

Answer 7

-a sherry sweetened with Ximenez grape juice

sweet molasses flavor

Question 8

Cream Sherry

Answer 8

-sweetened Oloroso with PX grape

very sweet, rich flavor, deep color

Question 9

Pedro Ximenez

Answer 9

-ultra sweet almost syrup like sherry

toffee, fig, and molasses flavor