Sherry Wines have sensory characteristics whose variations and nuances are rarely matched elsewhere in the wine world. Moscatel is a wine made from grapes of the same name in the coastal areas of the Sherry production zone. Natural factors like soil, climate or grape variety used are decisive in the quality of Sherry, but ageing is also a fundamental factor. With the passage of time its colour – originally similar to that of Fino - deepens towards intense amber, and the older it gets, the darker it gets. Deliberate sweetening of the wine also creates different styles. They are light brown in color. As varietally labeled Sherries, they are quite rare today. Oloroso: Dark gold to deep brown in color (depending on its age), full-bodied with rich, raisiny aroma and flavor, but dry. Their alcohol content is usually about 15%. In accordance with the regulations of the Denomination of Origin "Jerez-Xérès-Sherry" there are three groups or families of Sherry wines: the "Dry Sherry Wines" (Generoso Vinos),  the "Naturally Sweet Wines" (Vinos Dulces Naturales) and the "Sweet Sherry Wines" (Generoso de licor vinos). Sweet dessert wines are also made from Pedro Ximénez or Moscatel grapes, and are sometimes blended with Palomino-based sherries. To select the type of ageing, the wines are fortified with wine-based alcohol to different levels: to 15% if the growth of flor is desired or to 17% in the case of oxidative ageing. Golden to mahogany in colour, gently crisp on the nose with notes of hazelnut, it is more structured and alcoholic than Fino on the palate, dry with notes of spice and wood, and with great persistence. Their alcoholic strength usually lies between 18% and 20%. Pedro Ximénez, unlike Moscatel, is always made from sunned grapes, thus producing a concentration of sugars which is never below 250 g/l and often reaches more than 400. Often lower in alcohol, these Sherries are made from raisined grapes of these two varieties. The third of the groups of Sherry wines is that produced by the “cabeceo” or blending of the wines described above. Price. The wines are fresh and crisp on the nose with almond notes very characteristic of the yeast with a very dry flavour and low acidity. In general these are wines connected in some way to the most British tradition in Sherry as the blends have historically in response to the requirements of overseas customers. Dry Sherry wines are produced by complete fermentation and thus have a minimal content of residual sugar from the grape juice. Search the directory of ageing bodegas in the region who season Sherry Casks with Sherry Wines. Within this group of dry wines we distinguish four different types depending on whether they were aged in what we call “biological ageing” or “oxidative ageing” or a combination of both. Sherry is often miscast as a sticky sweet wine and lumped together with dessert wines like port. Order online, pick up in store, enjoy local delivery or ship items directly to you. From a technical point of view, Manzanilla could be described as identical to Fino in respect of both its production and its organoleptic characteristics. Traditionally, Sherry has been used as a dry dinner wine. On the palate they are very sweet but always fresh thanks to an agreeable acidity. Read Snooth user reviews of sweet sherry wine, see user ratings, compare prices and buy sweet sherry wine online thorugh one of the largest selections of wine merchants online Cream sherry however is an Oloroso sweetened with Pedro Ximénez, these wines are sweet, nutty and touched with notes of caramel, they are richer in style than a Pale cream. Total Wine customers often prefer the following products when searching for Sweet Sherry. Fortified Wine (100) Sherry Apera (47) Port Tawny (20) Other Fortifieds (13) Muscat (9) Mead (5) Vermouth (4) Tokay Topaque (2) Show less Current Offers. While there are sweet varieties of sherry, the majority are made in a dry style. It’s close to a dry amontillado in style, but still crisp and pungent. Oloroso is at the other extreme of the generoso wines because its ageing is of an exclusively oxidative nature. The content of both alcohol and glycerine increase over time giving the wine a smoothness on the palate and a certain unctuousness as well as great length. However all these wines offer the floral, herbaceous and citric aromas characteristic of the grape, enhanced more or less by oxidative ageing.