Ageing whisky in wine barrels or other wooden vessels is just one of the techniques used by the world’s top distilleries. Wineries in Bordeaux, California and elsewhere routinely sell their used barrels to be used in whisky production, and whisky producers love the new flavours and complexity that the vessels can bring.

How is Sherry cask whisky made?

It’ll vary from producer to producer, of course, but it’s pretty simple. The distiller makes the whisky as normal, and the difference comes at the end of the process, during maturation. The cask, barrel or other vessels in which a whisky is aged imparts a huge amount of flavour and colour upon the whisky itself. Age your whisky in an old

Age your whisky in an old California Cabernet barrel from the Napa Valley, and you can expect certain characteristics to shine through – blackberry fruit, cedar, tobacco and coffee, for example. Age your whisky in

Age your whisky in an old Sherry cask, and you can expect it to pick up flavours, aromas and characteristics reminiscent of the fortified wines from the Jerez region in Spain. Of course, there is not just one style of Sherry, so there’s not just one type of Sherry cask whisky. Let’s try to understand better with an example, shall we?

A Sherry cask whisky to try: Laphroaig PX Cask

Laphroaig is one of the finest names in Scotch whisky. It’s also one of the easiest to mispronounce. “La-froyg” is the correct pronunciation, if you weren’t sure. The distillery, located on the remote island of Islay, has been in operation since 1815.

Even long established players like Laphroaig experiment sometimes, and this Sherry cask whisky, Laphroaig PX Cask, is the result. This whisky is aged in three different vessels, starting with American oak, then quarter cask and, finally, Pedro Ximénez Sherry casks.

It is the Pedro Ximénez (PX) that makes the most impact here. The naturally sweet PX Sherry style has clearly left its mark on the wood, imparting a world of complex and inviting Sherry aromas and flavours upon the whisky.

Single Malt Whisky

Producer: Laphroaig

Zone: Scotland

Capacity: 100 Cl.
Alcohol content: 48%
Best served in Whisky Glass

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To answer the question: Yes, Sherry does go off. However, it’s not quite as simple as that. Not all Sherry is created equal, some are intended to be consumed right after release and others are destined for a longer life.

How does Sherry go off?

Sherry doesn’t spoil or go bad in the same way that a carton of milk does, though it doesn’t last forever either. Its high alcohol content protects it, but it has a shelf-life. When Sherry goes off, you typically won’t expect rancid flavours or mould. Rather, the wine will simply be lifeless and dull. All those beautiful flavours of which Sherry is almost uniquely capable – almonds, wax, yeast and so much more – fade away leaving a rather dim drink. It’s not going to kill you, but don’t expect to enjoy it!

Does Sherry go off in the bottle?

Over a long enough time scale, all wine will lose its flavour, vibrancy and freshness. This might be a matter of months for a young Beaujolais Nouveau, decades for a fine red Bordeaux or even longer for a top quality Sauternes. Sherry is a fortified wine with high alcohol, which protects it somewhat, but in general it is intended to be consumed at a young age. The exact shelf-life will vary between styles – and perhaps even between individual bottles – but largely speaking, you should aim to drink your Sherry soon after buying it.

When does Sherry go off, exactly?

This isn’t an exact science, but we can offer you a few guidelines for how long you might expect an unopened bottle of Sherry to last.

• Lighter dry Sherries, like Fino and Manzanilla styles, have the shortest shelf life. Once they hit the market, you’ll want to drink up within about 18 months in order to preserve their freshness.
• Pale Cream Sherry, an artificially sweetened style, will last slightly longer. You’ve got about two years here before the flavours become dull.
• Most other Sherries, like Pedro Ximénez Sherry, Oloroso and Palo Cortado, will tend to last around three years in the bottle.

How quickly does Sherry go off after opening?

This will vary from style to style, brand to brand and even bottle to bottle. However, know this: Opening the bottle signals the beginning of the end for your precious Sherry. Assuming that you are not using a Coravin, opening the wine will expose it to oxygen and begin the process of oxidation. From here it’s only a matter of time before your fortified wine loses all of its flavour and eventually comes to resemble vinegar.

The good news about that, of course, is that you can still use your Sherry for cooking for quite a while after it has lost its flavours and is no longer appealing for drinking! Cooking with Sherry is a lot of fun, and Sherry is a great addition for many stir-fries, sauces and even sweet desserts.

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What’s wrong with buying Waitrose Sherry?

Look, there’s nothing exactly wrong with buying Waitrose Sherry, or Tesco Port, or whatever the case may be. Own-brand supermarket wine tends to be quite affordable, and you can pick it up conveniently as you shop for toilet paper or eggs.

And there’s the issue: Waitrose Sherry and similar own-label wines are often treated as commodities by the retailers. Yes, it’s really wine from Jerez, but there are a few good reasons why it’s not going to be the best expression of the region:

• Cost:

  Waitrose Sherry and other wines like this usually have quite affordable retail prices. This is nice for the consumer, but it means that costs have been cut somewhere along the supply chain. Generally, this means that the retailer sources the wine at the lowest available cost. It’s not necessarily bad wine, but it’s entry-level, commodity wine.

• Scale:

  Big supermarket chains are huge, successful companies with hundreds of individual stores and millions of demanding customers. The quantities they require to meet customer demand, whether that be Waitrose Sherry or Sainsbury’s kitchen roll, mean that they must source products from large scale producers. The world’s best wines tend to come from small producers and are made in very small quantities, as quality is the focus above all else!

If you’re cool with those considerations, then, by all means, head to the supermarket and stock up on Waitrose Sherry and Asda Champagne. If you’re intrigued by what else is out there, though, read on!

Three alternatives to Waitrose Sherry

Your bottle of Waitrose Sherry is all well and good, but you can do better if you know where to look. Whether it’s smaller producers, special wine styles or critics’ favourites, there’s a whole lot of great Sherry out there to try. Here are three of our favourites!

1. Juan Piñero Fino Camborio

Very affordable and highly rated, Juan Piñero’s Fino Camborio is a great substitute for Waitrose Sherry. With 94 points from Guía Peñín and 91 points from Robert Parker’s Wine Advocate, this Fino dry Sherry is a winner.

Pair this with a bowl of pretzels or mixed nuts and enjoy!

Buy Juan Piñero Fino Camborio

2. Manzanilla Papirusa

Neighbouring Jerez de la Frontera is the Sanlúcar de Barrameda region, home of Manzanilla style Sherry. These wines tend to be tangier and saltier than those from Jerez, and really show a sense of place, or what the French call terroir. Emilio Lustau is the quality producer behind Manzanilla Papirusa, a highly-rated fortified wine. Top scores include 92 points from Guía Peñín and 90 points each from Robert Parker’s Wine Advocate and Wine Spectator.

This is a great match with fish and chips, believe it or not!

Buy Manzanilla Papirusa

3. Hidalgo Fino

Emilio Hidalgo is one of the top names in Jerez. The bodega produces a wide range of Sherry wines, from entry-level to seriously high end. It’s a sign of the producer’s dedication to quality that Hidalgo Fino, its basic Fino Sherry, is such a fantastic wine. Considering its very modest price, this one wipes the floor with Waitrose Sherry and even some more expensive dry Sherries. At 90 points from Wine Spectator, this is always a good choice.

Enjoy a taste of the Mediterranean by pairing this one with barbequed or grilled sardines!

Buy Hidalgo Fino

Strengthen your fortified wine knowledge with our free ebook, The 4 Fortified Wines You Need to Know.

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Broadly speaking, sack wine referring to fortified wine of varying origins, most notably Spain and the Canary Islands. The etymology of the phrase “sack wine” is a little contentious, with a number of conflicting theories out there as to how the name came about. The best known types of sack wine included:

• Sherris sack wine, from Jerez de la Frontera

• Canary sack wine, from the Canary Islands

• Malaga sack wine, from Malaga

• Palm sack wine, from Palma de Mallorca

If some of the above look familiar, don’t be surprised. In particular, Sherris sack wine from Spain’s Jerez region has developed into today’s Sherry. If somebody talks about sack wine today, it is quite likely (though not exactly accurate) that they are referring to modern Sherry or Jerez wine. Malaga wine is still produced today, in a delicious sweet style.

What’s so important about sack wine?

Sack wine, interestingly enough, has featured widely in the world of literature. Shakespearean character Sir John Falstaff was a sack wine proponent, and is well-known for the quote, “If I had a thousand sons, the first humane principle I would teach them should be, to forswear thin potations and addict themselves to sack.” We don’t advocate addiction by any means, but we can appreciation his fondness for the stuff! English poet Robert Herrick wrote a number of poems dedicated to sack wine, and the playwright Ben Jonson made reference to Canary sack wine too.

In the land of the living, sack was a popular drink, possibly for its high alcoholic content. Former British MP Samuel Pepys likened sack wine more to a spirit than a wine.

Can you buy sack wine today?

Strictly speaking, no. Sack wine is an antiquated term that doesn’t have any official meaning today. Most commonly, the phrase is used mistakenly to refer to Sherry, or else as a broad term to cover fortified wine in a general sense. The sack style of wine was thought to be very sweet, and matured extensively in oak. Broadly speaking, medium dry Sherry is probably a close modern equivalent of the sack wine of yesteryear.

What to drink instead of sack wine

If you’re determined to recreate the sack wine drinking experience, your best bet is to look for a Spanish fortified wine from Sherry. While traditional sack wine was likely high in alcohol, high in sweetness and relatively low in quality, you’ve got a lot of choice today. Thankfully, quality is quite high across the board these days. Instead, take your pick of sweetness.

• For a dry sack wine style, go for Hidalgo Gobernador Oloroso. Sherry labelled as Oloroso undergoes oxidative ageing in wood, and are dark in colour. It’s quite likely that old Sherris sack wine looked quite a lot like today’s Oloroso Sherries.

• If sweet wine is your thing, go with Hidalgo Pedro Ximénez. This wine has luscious sweetness and (relatively) low alcohol, at 15%. This will give you an idea of what sweet sack wine may have tasted like, but you should be able to still stand after a glass!

Can you recommend any other fortified wines for adventurous wine drinkers?

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Is all Sherry sweet, or is there dry Sherry?

It’s true that there are some deliciously sweet Sherry wines, the best of which are from the Pedro Ximénez grape. Pairing food with sweet Sherry is quite straightforward, and mostly revolves around dessert. There are also the almost cloyingly sweet Cream Sherry wines, such as Harveys Bristol Cream. This style of wine is usually thought of as a good match for a sweet Christmas pudding, and maybe not much else. However, there is dry Sherry. Lots of it, in fact!

Dry Sherry from the Palomino grape

All dry Sherry comes from the Palomino grape, which makes up 95% of vineyard plantings in the Jerez region. Not all of the wine made from Palomino becomes dry Sherry, but a lot of it does. A good dry Sherry is, perhaps surprisingly, a wonderful accompaniment for a wide range of foods (and there’s not a cake or dessert in sight!)

The 3 best foods to eat with dry Sherry

Pairing dry Sherry with fish

When it comes to food and wine pairing, they say that what grows together goes together. This means that the wines and foods of any given area tend to go quite well together. Jerez de la Frontera is a seaside, Mediterranean area. Unsurprisingly, a lot of the local cuisine is made up of fish and other seafood.

Many people tend to pair fish with white wine, but we suggest you swap out your Riesling or Chardonnay for a dry Sherry! Take a simple pan-fried piece of cod or whitefish and pair it with a (relatively) light Fino style dry Sherry wine. Fino La Ina comes highly regarded with a 95-point rating from Guía Peñín, and fits the bill perfectly here. The wine has something of a salty, saline character that really works well with fresh seafood.

Pairing dry Sherry with mixed nuts

It may not be the most glamorous food in the world, but don’t knock this pairing until you try it – seriously! Due to their ageing under flor, Fino style Sherries can develop a complex flavour profile spanning herbs, dough, yeast and almonds. This eclectic mix makes for a tangy wine that will have you reaching for a bowl of mixed nuts! Don’t underestimate this one, it can be every bit as classy as a steak or lobster! Juan Pinero Fino Camborio is your best bet here. The choice of nuts is yours, but we like a mix of almonds, Brazil nuts and cashews!

Pairing dry Sherry with blue cheese

A salty blue cheese with a salty dry Sherry can give immense pleasure, trust us! You’re not exclusively tied to blue cheese here, but a nice old Roquefort or Gorgonzola has all the character and fortitude to go well with a quality Fino Sherry. In fact, take the opportunity to trade up to something particularly special, such as La Panesa from Emilio Hidalgo. There are cheaper dry Sherry wines out there, but this one is worth every cent. It has 95-point ratings from both Robert Parker and Guía Peñín, and an admirable 92 points from Wine Spectator. Such a wine demands to be savoured with a nice hunk of blue cheese. Enjoy!

What are your favourite Sherry and food pairings? Share some food for thought with your fellow wine lovers in the comments below!

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We think this is a terrible shame, and we’re determined to do something about it. There’s no way to cover everything in one post, so we’re going to tackle the issue of fortified wine terms. Here, we have compiled some of the most confusing or difficult terms that you are likely to see on a bottle of Sherry, Port, Madeira, or other fortified wine.

Medium dry Sherry and other terms you should know

Next time you are buying fortified wine (or just browsing the wine section), look out for the following terms on the label.

“Medium dry Sherry”

Taking the example from above, medium dry Sherry can seem like a bizarre term: Is it sweet or dry? To understand this term, we should first understand the term medium Sherry. A medium Sherry is a blended Sherry, usually comprised of an Amontillado sherry and a naturally sweet Sherry. The resulting wine will be somewhere between 15% and 22% alcohol by volume, and may have a sugar level of between 5 and 115 grams of sugar per litre. This is quite a wide range, so it is broken down further – and that’s where our medium dry Sherry comes in. Medium dry Sherry must have a sugar level below 45 grams per litre. Higher sugar amounts result in what is called a medium sweet Sherry.

“Ruby Port”

The world of Port can appear quite complex too, as there are many classifications and styles available. Perhaps the most popular style is Ruby Port, and you are likely to see this term on most inexpensive bottles. A Ruby Port is always released ready to drink, has a deep ruby colour and is full of expressive fruit flavour. These wines are relatively “everyday” when it comes to fortified wines: They are usually sweet, quite easy to drink and relatively simple in structure. Basic Ruby Port wines do not come from a specific vintage, and have usually been aged for less than three years before release. Stepping up in quality is Reserve Ruby Port, whose key difference is that it has been aged for longer, with five years being normal. Late Bottled Vintage (LBV) Port is a Ruby Port that comes from a specific vintage, and spends between four and six years ageing prior to bottling and release.

“Rutherglen”

Wines labelled as “Rutherglen” come from the Australian region of the same name, and are always intense, sweet and full-bodied. Their production involves grapes that have started to raisin but have not yet been affected by botrytis. The juice is fortified by adding alcohol before fermentation has finished, and the wines are aged oxidatively in a solera-style system. Rutherglen wines are not easy to find, but are a must-try for lovers of fortified wines.

Hopefully the above has helped you a little, though the world of fortified wine is vast and there is always more to know and to discover. Have you ever tried a medium dry Sherry or a Rutherglen from Australia? What other fortified wine terms do you find confusing?

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Sweet Spanish wine: Another side of Spain

Spain is most famous for its dry wines. Spanish reds, from top regions like Rioja, Ribera del Duero and Toro, are all rightly heralded for their quality and character. Whites, like Rías Baixas Albariño and Rioja Blanco, are much-loved too. Spanish sparkling wine, particularly Cava, is some of the world’s best!

There is more to Spain than these dry wines, though: Indulge your sweet tooth and immerse yourself in the world of sweet Spanish wine.

The 3 sweet Spanish wine regions you need to know

Sweet Spanish wine is at its best in three key regions: Jerez (or Sherry), Montilla-Moriles, and Malaga. Of these, Sherry is surely the most famous internationally. Its neighbour, Montilla-Moriles produces very similar wines – often at keener prices. Malaga, a popular tourist destination, also produces some deliciously rich sweet wines that are well worth trying.

1. Sherry

Spain’s Jerez region produces Sherry in a vast array of styles, but it’s their sweet wines that we are most interested in now. Here’s what you need to know about sweet Sherry:

• Sherry, like Port, is a fortified wine. Thanks to the addition of alcohol during the winemaking process, these wines are usually higher in alcohol content than ordinary table wines.

• The sweet Spanish wine from the Sherry region comes in many styles, notably Pedro Ximenez Sherry (PX) and Cream Sherry. PX Sherry is naturally sweet, due to the eponymous grape used. Cream Sherry, such as the famous Harveys Bristol Cream Sherry, is artificially sweetened.

2. Montilla-Moriles

The sweet Spanish wines of Montilla-Moriles are often mistaken for Sherry, though there are some differences worth knowing:

• Montilla-Moriles wines are not fortified, though they do have naturally high alcohol content.
• The region is located considerably north-west of Jerez, in the Córdoba province of Andalusia.
• Pedro Ximenez is, however, the most significant grape in the region.

3. Malaga

Best known as a hotspot for tourists, Malaga is also a producer of sweet Spanish wine. Malaga wine is not heavily exported and is hard to find outside of its region of production. If you are lucky enough to get your hands on a bottle, here’s what you need to know:

• Sweet Malaga wines may be either fortified or unfortified. The fortified sweet Spanish wine from the region is known as Vinos de Licor, while the unfortified are naturally sweet grapes that are either picked late in the harvest or dried in the sun.

• The two most important grape varieties are Pedro Ximenez and Moscatel.

• Three subregions grow sweet wine in Malaga: La Axarquia, Montes de Malaga, and Zona Norte.

Which is your favourite sweet Spanish wine? Have you tried any other examples that we haven’t mentioned here? Jump into the fortified wines with the free ebook. 

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Port wine glasses: What’s the point?

Port is Portugal’s leading fortified wine. These are high-alcohol wines with a lot of sweetness and a lot of bold fruit flavours. Port, and fortified wines generally, can be overwhelming for many wine lovers because of its high alcohol content. For some people, the alcohol burn from drinking Port can overpower the fruit flavours and make for an unpleasant drinking experience. This is unfortunate, and leads many people to overlook Port wine altogether. Luckily, Port wine glasses are specifically designed to address this problem.

What do Port wine glasses do?

You could serve Port (and any other wine for that matter) whatever way you like it, but in order to get the best from it you should serve it up in specialty Port wine glasses. A good Port wine glass will:

• be small enough to concentrate the fruit flavours, yet;
• be big enough so that you can comfortably swirl and smell the wine.

By meeting these criteria, these glasses make for a more pleasant tasting experience by playing down your perception of the alcohol (and the harsh alcohol burn sensation), while emphasising the gorgeous concentrated fruit aromas. This brings the wine into balance and really illustrates why Port is such a high quality wine. Trust us, you really haven’t tasted Port until you’ve tasted it from the right glass. Forget everything you think you know about Port wine, grab some Port wine glasses and a good bottle, and see for yourself!

Can you serve other wines in Port wine glasses?

Yes. Of course, you could serve any wine at all in any glass at all. That’s entirely up to you. Don’t let us put you off serving Port in a pint glass or Champagne in a tumbler! In terms of what you probably should do, though, here’s what we recommend:

• Port wine glasses are great for other fortified wines, too. Try Sherry, Marsala or Rutherglen and prepare for a well-balanced flavour explosion in the glass!

• Use your Port wine glasses for any other high alcohol wines. Serving a heavily alcoholic Priorat or Australian Shiraz in a Port glass may be unconventional, but it’ll help you alleviate that excessive alcohol perception and play up the bold fruit flavours instead.

• Don’t have any Cognac or other Brandy glasses? Don’t worry, those Port glasses will make a halfway decent substitute!

So that’s it. Port wine glasses have a very specific use when it comes to Port, and they’re versatile: Use them for several other fortified wines, table wines and even spirits. Do you own any Port wine glasses? Do you have any other ideas for unconventional ways to use wine glasses?

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Unless you’re a wine professional dedicating every working (and waking) hour to learning about and tasting different wines, there just aren’t enough hours in the day. There’s simply too many options, so you’ll have to make choices and narrow down what you drink. This doesn’t mean that you can’t explore, though. Quite the opposite, in fact: it’s all the more reason to explore and to try something different! Too many wine lovers stick to the same few tried and tested grapes or regions, and consequently miss out on that big wide wine world. If that sounds familiar, then now is the time for a change, and to try something new.

Today, we’re going to try to convince you to leave the Bordeaux, Rioja and Champagne to one side and go for something completely different: Fortified wine.

Three reasons to drink more fortified wine

There are a whole lot of reasons not to drink fortified wine, most of which are built upon misconceptions and age-old stereotypes of old women drinking sickly sweet cream Sherry at Christmas. It’s too alcoholic, it’s too sweet, it’s too expensive. So on and so forth. These are outdated and inaccurate, so let’s forget about them and instead focus on three good reasons why you should work more fortified wine into your repertoire.

1. There’s so much variation. Many people think that all fortified wines are extremely sweet, extremely alcoholic, and not much else. This is flagrantly not true. Even within the two most popular categories of fortified wines – Sherry and Port – there is a wide range of styles ranging from bone dry to lusciously sweet. That is not to forget other great wines and regions such as Montilla-Moriles, Madeira, Marsala, Rutherglen and French Vins Doux Naturels. Fortified wine is a vast universe within itself, one that is dying to be explored and that will certainly reward the adventurous new wine lover.
2. You are drinking history. Many wine regions have colourful and storied histories: The old world of wine reflects many centuries of European history, and many older wineries have fascinating stories. This is the case in Port and Sherry, among other regions. Vintage Port has an exceptionally long life and is literally like drinking history. Many solera systems used in Sherry production date back almost a century or more, such as El Tresillo 1874 Amontillado Viejo.
3. Fortified wine loves food. Whether as a food pairing or cooking with fortified wine, these wines are very food friendly indeed. Sweet Sherries and Ports are perfect dessert wines, equally at home with sweet desserts and with ripe aged cheese. Dry and medium Sherries are highly versatile with Spanish mixed plates such as tapas and pintxos. Cream Sherry is an incredibly useful cook’s ingredient, in everything from soups and tapas to rich and sweet desserts.

What do you think of fortified wine? Do you have any other reasons to convince a fellow wine lover to try more Port, Sherry or Madeira?

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Jump into the world of fortified wines: The 4 fortified wines you need to know [Click here to download this free ebook]

Cooking with Bristol Cream Sherry: 6 recipes

Most recipes that call for dry Sherry are for savoury dishes. Using a sweet wine like Harveys Bristol Cream Sherry in such instances is usually not advisable, as the sugar levels would most likely detract from the food itself. More traditionally, Bristol Cream Sherry is used in making desserts. We have scoured the foodie web in order to come up with the best recipes, including mains and desserts, that make use of delicious sweet Sherry.

1. Rosemary mushroom soup

From Cooking on the Weekends, this rosemary mushroom soup recipe is a vegetarian-friendly winter warmer. Here, Bristol Cream Sherry is used to great effect to impart a deliciously sweet flavour into the golden brown mushrooms. The addition of a small amount of sweetness to an otherwise savoury dish makes this soup a real standout.

2. Spanish tapas peppers

Another vegetarian dish, this recipe for Spanish tapas peppers comes from food author Ina Garten and is available in full at The Kitchn. It’s an alternate take on stuffed peppers, utilising Bristol Cream Sherry to make a sweetened dish most appropriate as an appetiser or party food than as part of a main course.

3. Quick pork chops with sherried mushrooms

Cooksister has this recipe for pork chops and sherried mushrooms, which again illustrates the potential of using sweet Cream Sherry to really bring earthy mushrooms to life. The succulent, luscious mushrooms are perfect with pork chops, though could also be certainly served alongside a tasty steak too.

4. 4th of July Teriyaki chicken

A gluten-free barbeque delight, this Teriyaki chicken recipe is from The Whole Kitchen. Here, sweet Bristol Cream Sherry is combined with ginger, tamari, honey, garlic, sriracha and green onion to produce a marinade that strikes a truly harmonious balance of sweet, sour, salty and spicy.

5. Bristol cream sherry pasta sauce

Again from Cooksister (who call this “the best pasta sauce in the world, ever”, no less!), this sauce combines bacon, liver and sweet Sherry to great effect. The savoury meatiness of the chicken liver and bacon pieces is offset by the smooth, sweet creaminess of the Sherry. Whip up a batch of this and you’ll never want to have plain pasta again.

6. Bristol Cream Sherry trifle

No article on cooking with sweet Sherry would be complete without the old English classic that is Sherry trifle! This recipe from top chef Antony Worrall Thompson at BBC Food is quick, easy and authentic, and doesn’t even involve any actual cooking or baking! Pour yourself a tasty glass of the sweet stuff to celebrate that time saved and tuck in!

Time to grab a bottle of Sherry and get cracking. Do you have any recipes using Bristol Cream Sherry or any other sweet wines? We’d like to hear about them, and the more unusual the better! Happy cooking!

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