Sherry is making a surprising comeback as younger drinkers increasingly discover the tipple's delight. Once pigeonholed as an aperitif or a dessert wine, it is enjoying a renaissance as they find new ways to enjoy the fortified wine with meals or in a Spritz.
New Varieties and Changing Perceptions
While sweet sherry was once the only offering in homes, bars, restaurants and independent wine shops are now introducing new varieties that are more complex on the palate.
With the drink becoming trendy, next month's Sherry Week is expected to be an even bigger affair, with supper clubs and tastings aimed at attracting new drinkers. Last year saw a 74% increase in events across the UK, the Spanish organisation that promotes sherry said.
Industry Insights
Carmen Aumesquet, promotions director at the Consejo Regulador, said: “The week has grown enormously, particularly in the UK, as more people have become inspired to introduce their customers and communities to Sherry.
“Sherry is the old new thing. It has centuries of history, but every generation has the opportunity to encounter these wines for itself and enjoy them in its own way.
“Younger drinkers are curious and open to wines with a strong sense of place, provenance and identity.
“They are not constrained by old perceptions of how or when Sherry should be enjoyed, which gives them the freedom to make the category their own.
“One of the greatest misconceptions is that all Sherry is sweet.
“In fact, Fino, Manzanilla, Amontillado and Oloroso are dry wines with remarkable complexity and enormous gastronomic potential. Experiencing those styles can open up an entirely different understanding of Sherry.”
Tips for Trying Sherry
She added: “For someone trying Sherry for the first time, my advice is simple: serve it properly chilled, in a wine glass and alongside food.
“That is when the character of the wine, and its ability to enhance different flavours, becomes immediately apparent.”
Fino and Manzanilla can bring freshness and salinity to a dish, while Amontillado, Palo Cortado and Oloroso complement richer, more complex flavours. Sweeter styles can carry the experience through to dessert or the end of a meal.
Sherry Week takes place from 2 to 8 November.
