A guide to pairing and sharing Sherry (and why we should be doing it more often)

With Mother’s Day around the corner, it’s the perfect time to give Sherry a fresh look. It’s long shaken off its old-fashioned reputation as something only brought out by mums and grandmas at Christmas. It’s time to start enjoying Sherry the Spanish way!  

From dry Fino to the sticky sweet Pedro Ximénez, there’s a style for every occasion. Whether you’re cooking for Mum, hosting a dinner party, or just indulging in some tapas, here are a few easy Sherry pairings to try:

Fino
The driest and most savoury style of Sherry, with notes of yeasty bread, wild herbs, and a delicate saline edge. It’s the perfect aperitif—pair with oily, flavour-packed tapas like marinated olives, crusty bread and oils, or chorizo. But don’t stop there—Fino works at the dinner table too. Try it with rich, spiced dishes like sticky pork belly, satay, or crispy fried dumplings. A little unexpected? Maybe. But once you taste it, you’ll wonder why you didn’t try it sooner.

Manzanilla
Light and bright, Manzanilla is even fresher than Fino. Expect delicate notes of chamomile, toasted almonds, and bakery aromatics. It’s a natural match for classic Spanish tapas like salty anchovies and Macedonia almonds. Or, for a modern twist, try it with sushi, sashimi, or even fish and chips.

Amontillado
Amontillado is an aged Sherry, amber in colour with floral and caramel notes, but still dry. Its depth and complexity make it a dream pairing for smoky flavours, so try it with smoked fish, meat and cheese. It also works with earthy ingredients like artichokes, mushrooms, and truffle. For something heartier, pour a glass alongside a rich risotto or a flavour-packed paella.

Oloroso
Aged in an oxidative way, Oloroso has notes of walnut, balsamic and tobacco, making it the perfect match for umami-rich dishes. It’s the ultimate Sherry for pairing with game meats and hearty red meat dishes, where its bold character enhances the rich, savoury flavours. Whether it's venison, duck, or a slow-braised beef stew, Oloroso brings out the best in these meals.

Cream
‘Cream Sherry’ is a sweet, indulgent style typically crafted by blending Oloroso with naturally sweet Pedro Ximénez or Moscatel. It's a perfect match for tangy blue cheese or, for a more decadent pairing, try it alongside French pastries like éclairs or mille-feuille. Think of it as a Sherry version of port.

PX
Syrupy sweet, often compared to liquid raisins with rich notes of dried fruits, figs, and dates. Pedro Ximenez can stand up to the richest and sweetest of desserts, which is why it is such a Christmas favourite. If you haven’t yet tried it poured over a scoop of vanilla ice cream, you’re in for a real treat—it’s a decadent combination that’s nothing short of heavenly.