Sherry has long been been one of Spain's most famous exports and has been drunk in the UK since the 16th century.
Styles vary from the bone dry Finos and Manzanillas that are beautifully matched with salty seafood, to the rich nutty Amontillados and the sweet sticky Pedro Ximenez. It is the drier style that seems to be striking a chord with younger drinkers. Leading this are producers like Gonzalez Byass, makers of the iconic Tio Pepe, and Hidalgo, whose La Gitana Manzanilla has been a favourite of Jeroboams customers for many years.
A recent innovation has been the En Rama style, where a dry sherry is bottles without filtration. This technique creates a more rich and complex style, albeit with a shorter shelf life.
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