I reckon that a fino or manzanilla sherry is delicious – the ideal aperitif – at any time of year but summer is somehow particularly suitable. These are wines that are virtually all 15% alcohol, very pale, bone dry and super-tangy. They are best thought of as wines rather than fortified wines for they are no stronger than many a New World Chardonnay yet are much more appetising.
Tasting notes are listed alphabetically by producer (sur)name. I would also suggest that, for more notes on some sensational wines in this style, put 'Equipo Navazos' in the search box, having chosen...
Pale, dry sherry – which is best?
