Sherry · Explainer
What is the difference between fino, oloroso and pedro ximenez?
Fino matures biologically under a living layer of yeast, the flor, and has 15 to 17 percent alcohol. Oloroso matures oxidatively, without flor, and is between 17 and 22 percent. Pedro Ximénez is not a dry wine but a naturally sweet wine from sun-dried grapes. All three mature on average at least two years in the criadera and solera system.
In brief
The key figures
| Fino | 15 to 17 percent alcohol, biological maturation under flor |
|---|---|
| Amontillado | 16 to 22 percent alcohol, first biological, then oxidative |
| Oloroso | 17 to 22 percent alcohol, oxidative maturation without flor |
| Palo cortado | 17 to 22 percent alcohol, oxidative maturation |
| Pedro Ximénez | 15 to 22 percent alcohol, naturally sweet wine |
| Minimum maturation | on average two years in the criadera and solera system |
| Grape pedro ximenez | at least 85 percent must from the grape of the same name |
| Supervision | Consejo Regulador Jerez-Xeres-Sherry and Manzanilla-Sanlucar de Barrameda |
What does the flor do to fino?
Fino matures biologically, under a living layer of yeast that shields the wine from the air. The pliego de condiciones calls that way of maturing crianza biologica.
The layer of yeast consumes oxygen and nutrients in the cask. The wine stays pale and bone dry and gains a salty, yeasty note. To keep the flor alive, the pliego allows fino a narrow band: 15 to 17 percent alcohol. More fortification makes the yeast layer unsustainable.
Why is oloroso different from fino?
Oloroso matures oxidatively. No flor grows on the wine, so oxygen from the air acts on it directly. The alcohol content is between 17 and 22 percent.
Without a protective layer of yeast the colour becomes darker and wine evaporates from the cask over the years. Oloroso is by itself a dry wine. Sweet variants on the market are blends to which naturally sweet wine has been added.
What is the criadera and solera system?
A dynamic maturation system. Wine is drawn off from the oldest row of casks, the solera. Each row is then topped up with wine from the younger row above it, the criaderas.
Through that moving, old wine mixes each time with younger wine. The result is a consistent house style instead of a vintage. The pliego requires an average maturation of at least two years for these wines before they may be sold.
Is pedro ximenez a liqueur or a wine?
Pedro Ximénez is a wine, not a liqueur. It is a naturally sweet wine made from Pedro Ximénez grapes that are first left to dry in the sun, the asoleo.
During that drying, water evaporates from the grape and the sugar concentrates. The must ferments only partially, after which fortification retains the remaining sugar. The pliego requires at least 85 percent must from the grape of the same name. The alcohol content is between 15 and 22 percent.
Where do amontillado, palo cortado and manzanilla fit?
Amontillado starts biologically under flor and then continues to mature oxidatively. Palo cortado matures oxidatively. Manzanilla falls under its own designation of origin: Manzanilla-Sanlucar de Barrameda.
The pliego sets amontillado at 16 to 22 percent alcohol and palo cortado at 17 to 22 percent. Manzanilla matures biologically in Sanlucar de Barrameda and has its own pliego de condiciones, managed by the same Consejo Regulador.
From the shop in Bathmen
Sherry in the shop in Bathmen
The shop in Bathmen stocks 33 sherries from 13 different brands. The alcohol percentage ranges from 15% to 21.5%.
- Cuisine Keukenflesje Sherry Medium 17.5% · 10 cl · Spain
- Domecq Dry Fino 15% · 75 cl · Spain
- Domecq Manzanilla 15% · 75 cl · Spain
- Domecq Medium Dry 15% · 75 cl · Spain
- El Candado Pedro Ximenez Valdespino 17% · 75 cl · Spain
- El Candado Pedro Ximenez Valdespino 17% · 37 cl · Spain
- González Byass 30Y Apóstoles Palo Cortado V.O.R.S. 20% · 37 cl · Spain
- González Byass Del Duque Amontillado V.O.R.S. 30Y 21.5% · 37 cl · Spain
- González Byass Nectar Pedro Ximénez 15% · 75 cl · Spain
- González Byass Noe Pedro Ximenez 37.5cl 37 cl · Spain
Related questions
What are amontillado and palo cortado?Which sherry goes with which snack?How long does sherry keep after opening?
Short answer
Short answers to related questions
- Why is there seldom a year on a bottle of sherry?
- The solera system mixes vintages together. Most bottles therefore carry a style designation instead of a vintage.
- Is sherry the same as port?
- No. Sherry comes from Andalusia and is fortified after fermentation. Port comes from the Douro and is fortified during fermentation, which leaves sugar behind.
- At what temperature do you serve sherry?
- Fino and manzanilla go into the glass cold, amontillado and oloroso lightly chilled.
- Does an opened bottle of sherry keep for long?
- Fino and manzanilla are the most vulnerable and, kept cool, last only briefly. Oloroso and pedro ximenez keep much longer.
The reasoning
Sources
- Pliego de condiciones de la denominacion de origen protegida Jerez-Xeres-Sherry, Consejo Regulador Jerez-Xeres-Sherry (accessed 4 September 2026)
- Pliego de condiciones Jerez, gewijzigde versie, Junta de Andalucia (accessed 4 September 2026)
- Documentacion: textos legales, memorias y reglamentos, Consejo Regulador Jerez-Xeres-Sherry (accessed 4 September 2026)
Deze pagina is geschreven en gecontroleerd door ’t Bockje Bathmen, slijterij aan de Brink 2 in Bathmen. Laatst bijgewerkt op 28 oktober 2026.
Verkoop van alcohol onder de 18 jaar is verboden. NIX18.