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In this episode of The Wine Lab, host Dr. Andreea Botezatu explores the scientific brilliance and cultural heritage of Sherry. From Andalucía’s luminous albariza soils to the flor yeasts that sculpt its aromatic identity, Sherry emerges as a wine shaped by geology, microbiology, and centuries of human expertise. We examine how fortification, performed after fermentation, determines whether a wine will age biologically as a Fino or oxidatively as an Oloroso, and how the solera system maintains continuity across generations. The episode also discusses sweetness levels, explaining how sun-dried PX and Moscatel wines are blended to create styles from Medium to Cream. With detours into Shakespeare, Poe, and Magellan’s voyages, this is a deep, compelling look at a wine that deserves fresh appreciation.

Glossary

Albariza
A white, chalk-rich soil formed from ancient marine sediments. Highly porous and capable of storing winter rainfall, sustaining vines through Andalucía’s dry summers.

Asoleo
A traditional sun-drying process used for Pedro Ximénez (PX) and Moscatel grapes. Grapes are laid on straw mats to concentrate sugars before fermentation.

Biological Aging
Aging that occurs under a living layer of flor at ~15% alcohol. This process protects wine from oxidation and imparts acetaldehyde-driven aromas typical of Fino and Manzanilla.

Criaderas
The upper tiers in the solera system, each holding wine of progressively younger average age. Wines from these tiers refresh the older levels below.

Dulce
A very sweet Sherry produced by blending dry Sherry with PX or Moscatel wine or concentrated must. Contains >140 g/L residual sugar.

Flor
A naturally forming film of specialized Saccharomyces yeasts that floats on the wine’s surface in partially filled barrels. It metabolizes ethanol and oxygen, generating acetaldehyde and protecting the wine from oxidation.

Fortification
The addition of neutral grape spirit after fermentation to raise alcohol. Determines whether a Sherry will age biologically (~15–15.5%) or oxidatively (~17–18%).

Grape Spirit (Destilado de vino)
A neutral distillate made from wine, used to fortify Sherry without altering aroma or flavor.

Manzanilla
A biologically aged Sherry produced exclusively in Sanlúcar de Barrameda. Noted for its delicacy and slight maritime influence.

Medium Sherry
A sweetened style created by blending dry Sherry with PX or Moscatel wine or must. Contains 5–115 g/L residual sugar.

Oloroso
An oxidatively aged Sherry fortified to ~17–18% alcohol to prevent flor formation. Rich, deep, and aromatic.

Oxidative Aging
Aging without flor, allowing controlled oxygen exposure. Produces darker color and flavors of walnut, spice, and dried fruit.

Pedro Ximénez (PX)
An intensely sweet Sherry made from sun-dried PX grapes. Known for flavors of raisin, molasses, coffee, and fig.

Solera
The lowest and oldest tier in the solera system, from sol (“ground”). Wine drawn for bottling comes from this level and is replenished from the criadera above.

Solera System
A dynamic, fractional aging and blending method using stacked tiers of barrels. Ensures stylistic consistency and continuity across decades.

Sweet Sherries (Cream, Medium, Dulce)
Styles created by blending dry Sherrie

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