Don't confuse Spain's famous fortified wine with the dusty bottle on your grandma's shelf.
in Washington, DC."You can't think about sherry without thinking of 3,000 years of history, time, place. You can go from town to town and see that each town has so much of its own personality [bound up] in sherry."palomino finobodegas
, age wine in one of two ways, depending on the characteristics of the grape and the intended result. Fino and Manzanilla sherries are subjected to biological aging, in which, a layer of naturally occurring yeast, creates an anaerobic environment that reduces glycerol content and boosts savory notes of almonds and herbs.
But the allure of sherry isn't just its quality, or the intricacies of its production; it's the drinking traditions associated with it."Sherry hour is a way of life," says Tseng."You walk in and you have your Fino, your hams, and your olives. You’ll snack and talk for a wonderful amount of time. It’s something places in the US often try to re-create."
Ready to dive in? We asked Tseng to break down the major styles and share her picks for each category.The driest of the styles, Fino is biologically aged under flor and matured for at least two years in barrels, usually oak. The best Finos, bottled at between four and seven years, are pale in color and typically offer strong notes of minerality, with hints of almond, oak, and sometimes even vanilla.
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