Editing Sherry (section)

==Types==
* '''[[Fino]]''' ('delicate' in Spanish) is the driest and palest of the traditional varieties of sherry. The wine is aged in barrels under a cap of [[flor]] [[yeast (wine)|yeast]] to prevent contact with the air.
* '''[[Manzanilla (wine)|Manzanilla]]''' is an especially light variety of fino sherry made around the port of [[Sanlúcar de Barrameda]].
* '''[[Manzanilla (wine)#Special types of Manzanilla|Manzanilla Pasada]]''' is a Manzanilla that has undergone extended aging or has been partially oxidised, giving a richer, nuttier flavour.
* '''[[Amontillado]]''' is a variety of sherry that is first aged under flor and then exposed to oxygen, producing a sherry that is darker than a Fino but lighter than an Oloroso. Naturally dry, they are sometimes sold lightly- to medium-sweetened (though these may no longer be labelled as Amontillado).<ref>{{Cite web |date=12 April 2012 |title=Boletín Oficial de la Junta de Andalucía (BOJA) |url=http://www.juntadeandalucia.es/boja/boletines/2012/71/d/updf/d17.pdf |page=52 |number=71}}</ref>
* '''[[Palo Cortado]]''' is a variety of sherry that is initially aged like an Amontillado, typically for three or four years, but which subsequently develops a character closer to an Oloroso. This either happens by accident when the flor dies or commonly the flor is killed by fortification or filtration.
* '''[[Oloroso]]''' ('scented' in Spanish) is a variety of sherry aged oxidatively for a longer time than a Fino or Amontillado, producing a darker and richer wine. With [[alcohol level]]s between 18 and 20%, Olorosos are the most alcoholic sherries.<ref name="Sotheby pg 325">T. Stevenson ''The Sotheby's Wine Encyclopedia'' pg 325 Dorling Kindersley 2005 {{ISBN|978-0-7566-1324-2}}</ref> Like Amontillado, naturally dry, they are often also sold in sweetened versions called '''Cream''' sherry (first made in the 1860s by blending different sherries, usually including Oloroso and Pedro Ximénez).
* '''Jerez Dulce''' ('''sweet sherries''') are made either by fermenting dried [[Pedro Ximénez]] ('''PX''') or [[Muscat of Alexandria|Moscatel]] grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or [[grape must]] with a drier variety.

On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen [[Montilla-Moriles]] and Jerez-Xérès-Sherry<ref>{{Cite web |date=30 November 2011 |title=Pliego de Condiciones de la Denominación de Origen "Jerez-Xérès-Sherry" |trans-title=Specification of Conditions for the Designation of the Origin of "Jerez-Xérès-Sherry" |url=http://www.sherry.org/documentacion/Pliego%20de%20Condiciones%20Jerez%20301111.pdf |url-status=dead |archive-url=https://web.archive.org/web/20130511012129/http://www.sherry.org/documentacion/Pliego%20de%20Condiciones%20Jerez%20301111.pdf |archive-date=11 May 2013 |website=sherry.org |publisher=[[Ministry of Agriculture (Spain)|Ministry of Agriculture and Fisheries]]}}</ref> were changed to prohibit terms such as "Rich Oloroso", "Sweet Oloroso" and "Oloroso Dulce".<ref>{{Cite web |title=Boletín Oficial de la Junta de Andalucía (BOJA) Página núm. 52 BOJA núm. 71 Sevilla, 12 de abril 2012 – The Andalusia Government Official Bulletin Number 71, Page 5 |url=http://www.juntadeandalucia.es/boja/boletines/2012/71/d/updf/d17.pdf}}</ref> Such wines are to be labelled as "Cream Sherry: Blend of Oloroso / Amontillado" or suchlike.

[[Image:CataJerez.jpg|thumb|300px|A tasting of sherries]]

The classification by sweetness is:

{|class="wikitable"
!Fortified Wine Type!!Alcohol % ABV !!Sugar content<br />(grams per litre)
|-
|Fino||15–17||0–5
|-
|Manzanilla||15–17||0–5
|-
|Amontillado||16–17||0–5
|-
|Palo Cortado||17–22||0–5
|-
|Oloroso||17–22||0–5
|-
|Dry||15–22||5–45
|-
|Pale Cream||15.5–22||45–115
|-
|Medium||15–22||5–115
|-
|Cream||15.5–22||115–140
|-
|Dulce / Sweet||15–22||160+
|-
|Moscatel||15–22||160+
|-
|Pedro Ximénez||15–22||212+
|-
|}