In the category of “I never drink it, but it sounds interesting even though my grandmother liked it,” is Sherry, a style of ...

For people put off by sherry’s oxidated qualities, Diggins skips the dry styles and starts folks off with an amontillado, which is an off-dry, aged fino, or an oloroso, a dark, nutty, and rich ...

From Jerez in southern Spain, fino (dry) sherry is usually made from the palomino grape. Occasionally, a grape called Pedro Ximenez, the mainstay of the nearby Montilla-Moriles region, is blended in.

Light and dry (fino, manzanilla). Nuts; salumi and charcuterie; egg dishes; seafood including sushi and sashimi; shellfish; green olives; tempura; soft cheese; vegetables; all types of Spanish tapas.

The most delicate of the bunch, Fino Sherrys are light golden, extremely dry, yeasty, and often quite saline. Unlike most varieties of Sherry, Fino Sherrys are minimally oxidized, as they're ...

Tips for Making Sherry Cocktails Choose dry or sweet If you are prefer a dry sherry, opt for one made with Palomino Fino or Manzanilla grapes. If you are craving something more sweet, go for ...

The same holds true for sherry. Get started with the super-dry stuff — fino and manzanilla — and work your way all the way up to Pedro Ximenez (aka “PX”) at the other end of the spectrum.

Stick your nose into a glass of fino sherry and you may be in for a shock. Years of enjoying the usual sorts of fruity reds and whites will not have prepared you for the wave (some may say assault ...