W inemaking in Jerez can be traced back to the Phoenicians, and while Sherry’s halcyon days of the 1970s and 1980s are long gone, more recent times have seen, if not an upsurge, then a gently increasing tide of popularity.
Newcomers are still, however, faced with an initially confusing range of styles, and invariably have little or no idea how these wines are made in the first place. Here’s a helping hand.
Most Sherry is made from
