There are three grape varieties used in the production of Sherry - Palomino being the main one with Pedro Ximenez and Moscatel being made into the sweet styles.

Many things influence the production of Sherry - the warm southern climate with Atlantic Ocean breezes, the amazing chalky white soil called 'albariza' that shines brilliantly in the hot sun and lastly the unique 'Solera' system of blending and maturing sherry in the wonderful cathedral like cellars called bodegas. There the temperature and humidity contribute to the development of the wine that after fermentation develops a thick yeasty veil called 'flor'. This nourishes the wine and imparts some of its distinctive flavour.

Sherry is a fortified wine, which means that some brandy spirit is added to it. The wine spends many years maturing quietly in oak butts before being bottled.

Some of the main styles are listed below, and you will see that Sherry is a very versatile drink, not just as an aperitif but as a food wine. The Spaniards drink it with meals - so why not give it a try.

Sherry Styles

• Fino
  Pale straw colour with delicate aromas and a light dry almond palate. Chill it well and enjoy it with tapas or mild cheese.

• Manzanilla
  Also very pale in colour with a slightly salty tang. Well chilled, it is perfect with olives and nuts.

• Amontillado
  Amber colour. Smooth and light with a subtle flavour of hazelnuts. Good with oily fish and cheese.

• Oloroso
  Light mahogany colour with fragrant walnut aromas. Dry full-bodied style. Can be enjoyed with game and red meat.

• Cream
  Deep coloured sweet style with aromas of raisins and dates. Try it with rich pâtés such as foie gras.