Jerez is the generic name given to a wide range of fortified wines from in and around the Andalucian town of Jerez de la Frontera. Wine-making in Jerez dates back to the Phoenicians, though the export trade really took off in the Middle Ages.

The story has it that sherry’s popularity in Britain dates back to Drake’s sacking of Cádiz when he looted nearly 3,000 barrels. British families went on to found many of the most famous sherry companies such as Byass, Harveys, Osborne and Sandeman

The three types of grapes used for sherry production are palomino, Pedro Ximénez and Moscatel and the wine is fortified with destilado, made by distilling wine. It is then aged in casks of North American oak using the solera process before being bottled.

There is a type of sherry for almost every palate:

Vinos generosos

• Fino: a dry, pale sherry
• Manzanilla: a slightly darker fino made exclusively in Sanlúcar de Barrameda
• Amontillado: a stronger, dry, darker coloured sherry Oloroso: aged, dry sherry with more body
• Palo Cortado: dry sherry combining many of the qualities of the amontillado and oloroso sherries.

Vinos dulces

• Sweet sherries made rom Pedro Ximénez or Moscatel grapes

Vinos generosos de licor

• Cream sherries made from a blend of vinos generosos (usually oloroso) with a vinos dulce.