If you’ve ever sipped a glass of sherry and felt curious about the terms swirling around your mind—solera, flor, fino, palo cortado—you’re not alone. There’s something uniquely captivating about sherry vocabulary: a mix of winemaking, culture, climate, and tradition that’s unlike any other wine region in the world. Whether you’re just starting to learn about sherry wines or already exploring their many styles, mastering the language of Jerez adds another layer to the experience. This glossary-style guide will walk you through the essential terms that define sherry, from vineyard to bodega to glass, helping you speak (and sip) like a true insider.
WHY LEARNING THE LANGUAGE OF SHERRY ENHANCES THE EXPERIENCE
Learning the unique vocabulary behind sherry wines doesn’t just clarify labels—it deepens the entire drinking experience. When you understand what criadera means, or how a wine becomes en rama, you’re engaging with a system that reflects centuries of careful craft. Sherry’s terms often describe processes and tools found nowhere else in the wine world, and each word carries the weight of regional identity. The more you grasp the language, the more confident you become in recognizing styles, aging methods, and the stories behind every glass.
WHAT MAKES SHERRY VOCABULARY SO UNIQUE AND CULTURAL
The language of sherry is a reflection of the region’s deep-rooted heritage. Many of its terms are centuries old, shaped by Andalusian agriculture, Arabic and Latin influences, and local winemaking traditions that predate modern viticulture. This glossary captures not just what these terms mean, but what they reveal about the soul of the sherry-making region and the people who continue to define it today.
The word and term “sherry” itself reflects different influences, languages and civilizations. Learn here the origin of the word “sherry”.
VITICULTURE: WHERE IT ALL BEGINS
The story of sherry begins in the vineyard, where millenia of viticultural knowledge shape the foundation of every wine style crafted in the region. At the heart of the region’s identity lies albariza, a white, chalk-rich soil that reflects sunlight and retains just enough moisture to support vines through the long, dry summers. Together with the albariza, there are many more factors and aspects that make sherry terroir unique and incomparable:
Albariza: Albariza: White soil with high chalk content (up to 80%), whose characteristics make it the best type for growing grapes for use in sherry-making.
Arena: Type of sandy soil with low lime content, in which vines are planted, common to coastal parts of the Jerez region.
(A)serpia: Digging holes and/or banking up soil between the rows of vines to form “reservoirs” to catch and retain rainwater.
Aserpiado: After harvest, vineyard soil is banked up to form rectangular pools where the autumn and winter rainwater can be retained and stored.
Barro: Type of soil in which vines are planted, with a lower chalk content than albariza (maximum 30%), generally alluvial and therefore containing more clay, organic material, darker-colored and more fertile.
Capataz: Winery or vineyard foreman, in charge of other workers. Known by different names according to his duties.
Castra (castrar): Pruning (to prune) green growth to get rid of superfluous knobs and rectify previous pruning if necessary.
Lineo: Row of vines, generally planted and attached to several lines of wire.
Moscatel: One of the varieties permitted by the Denomination of Origin’s Regulations, commonly used for making the sweet wine of the same name.
Palomino: The main grape variety of those authorized for making sherry.
Pedro Ximénez: One of the grape varieties permitted by the Denomination of Origin’s Regulations, commonly used for making the sweet wine of the same name.
Soleo: Sunning. Exposing grapes to the sun so that they become raisined.
Vara y Pulgar: (stick and thumb) or “poda jerezana” is the traditional and very specific pruning technique to the area. It consists of forming, from the trunk of the vine, two arms (“brazos”).
Vendimia: Grape-harvest.
GEOGRAPHY AND CLIMATE: THE SOUL OF THE REGION
Sherry is inseparable from the land that produces it. The Marco de Jerez comprises ten towns, though three—Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María—form the historically renowned “Sherry Triangle.” Each contributes a distinct microclimate and environmental influence, shaping the character of the wines that age within their borders. Winds and the way the territory is classified and organized lead to a very complex identity that eventually is reflected in probably one the most diverse range of expressions and personalities:
Jerez Superior: A list of vineyards including those that, due to their agrogeological and climatological characteristics, are capable of producing high quality grapes for the production of sherry wine.
Levante: One of the two prevailing winds of the region. It comes from the southeast and is hot and dry (with humidity levels of around thirty percent).
Pago: A generally large area of cultivated ground encompassing few vines which share the same soil and microclimatic characteristics.
Poniente: One of the two prevailing winds of the region. It comes from the west and is cool and humid (humidity levels can reach 95%)
VINIFICATION AND AGING: THE URBAN CRAFT BEHIND THE WINE
Sherry wines are the result of a meticulous and carefully controlled process that combines tradition, natural elements, and precise craftsmanship. From the selection of the finest grape juice to the unique methods of fortification and aging, every step shapes the character and complexity that define these wines. Central to this craft is the balance between biological and oxidative aging, each contributing distinct aromas, flavors, and textures. The innovative solera system blends wines from different years to maintain consistency and depth, while the specialized environment of the aging cellars supports the delicate transformations within the barrels. Together, these elements create a unique interplay of nature and human skill, producing wines with exceptional identity and heritage. In the following section, we will explore the key terms and concepts that form the foundation of vinification and aging in the world of sherry, providing a clear understanding of the craft behind every bottle.
Añada: Vintage. Wine derived entirely from grapes from one single harvest.
Arroba: Measure of wine volume, in Jerez equivalent to 16.66 liters.
Arrumbador: Winery workman who carries out the operations of moving and storing butts, as well as drawing off wine and other procedures involved in crianza.
Bota: Butt. Wooden container in which sherry wine is aged, of various capacities and known by different names according to use.
>Biological aging: Aging sherry under a layer of local yeast called “flor”.
Cabezuelas: Lees in musts that accumulate at the bottom of the barrel over time
Capataz: Winery or vineyard foreman, in charge of other workers. Known by different names according to his duties.
Corrida (de escalas): Running the scales. Operation of decanting wine from each sequence of butts containing similar wine of the same age to another, older one.
Criadera: Nursery. Each of the scales in a criadera and solera system, made up of a collection of butts containing wine of a homogeneous level of maturation.
Deslío: Racking. Operation of separating must from lees.
Encabezado: Fortification, or addition of wine alcohol, to young wine (up to this point still referred to as must in the sherry region) with the aim of modifying its alcoholic content
Escala: Scale. Each sequence of butts, containing similar wine of the same age, that forms part of a criadera and solera system.
Flor: Flower. A layer of indigenous yeasts that forms naturally on the surface of sherry wine in the cask, protecting it from oxidation and contributing distinctive nutty, salty, and savory flavors.
Oxidative aging: Aging sherry without the presence of flor yeast and in direct contact with oxygen.
Raya: Symbol used to identify first class base wines that will be eventually aged as a biological wine (under a layer of “flor” yeasts).
Rocío: Refreshing. An essential operation of the crianza process: a portion of wine of the same type, but younger than that which they contain, is added to a criadera or solera.
>Sacas: Quantities of wine extracted from each of the escalas (levels) within the same solera system.
Sobretablas: Term applied to must that has just been fortified for various purposes, and which from then on is referred to as wine.
Solera: First, floor-level, scale in a criadera and solera system, from which wine ready for consumption is extracted.
Yema: Must of the best quality, obtained by treading.
Solera System: A dynamic system in which wines with different levels of aging are methodically blended to maintain a high level of quality, ensure a specific personality, and achieve a maximum degree of homogeneity.
SHERRY STYLES AND WHAT SETS THEM APART
Sherry offers one of the most diverse style ranges in the wine world, spanning crisp, bone-dry wines to dark, intensely sweet expressions. Each style is defined by its unique combination of grape variety, method of fortification, and aging—whether biological, oxidative, or a mix of both.
Fino
Fino is among the lightest and driest styles of sherry, made exclusively from palomino grapes and aged biologically under a protective layer of flor. This layer prevents oxidation and allows the wine to develop its signature freshness, salinity, and notes of almonds, bread dough, and green apple. It’s a classic expression of the influence flor has on appearance, aroma, and flavor.
Manzanilla
Manzanilla is a fino-style sherry that can only be produced and aged in Sanlúcar de Barrameda, where the local microclimate enhances the development of flor year-round. This results in a wine that is even lighter and more delicate than fino, often with pronounced maritime notes and a subtle bitter edge. Manzanilla’s unique terroir-driven identity is recognized with its own Denomination of Origin.
Manzanilla Pasada & Fino Viejo
These two styles are wines undergoing extended biological aging, often for seven years—the minimum required—or more. Over time, the flor becomes thinner, and oxidative notes appear gradually. The result is a wine that maintains the freshness of regular manzanilla or fino but gains complexity, texture, and slight nutty nuances more commonly associated with young amontillados.
Amontillado
Amontillado begins its life as a fino or manzanilla, aged under flor, but later loses the protection from the veil of yeasts and continues its maturation oxidatively. This dual-aging process gives amontillado its characteristic amber hue and a flavor profile that combines the sharpness of biological aging with the depth of oxidative aging. Expect notes of hazelnut, dried herbs, tobacco, and a lingering savory finish.
Palo Cortado
Often described as the mystery sherry, palo cortado is initially classified to become a fino or amontillado, but the flor either fails to develop or fades unusually early. The wine then follows an oxidative path, yet it retains an aromatic finesse reminiscent of amontillado, combined with the structure and richness of oloroso, displaying layered aromas of orange peel, walnuts, and spice—a style that bridges delicacy and power with striking elegance.
Oloroso
Oloroso is aged entirely without flor, undergoing oxidative aging from the start. This produces a fuller-bodied, darker, and more aromatic wine. Mahogany in color, with intense notes of roasted nuts, toffee, and leather, oloroso often contains more glycerol, giving it a rounder mouthfeel. Though naturally dry, it is also the base for many blended sweet styles (like cream sherry).
Cream
Cream sherry is a blended style made by adding naturally sweet wines (like Pedro Ximénez) to a base of dry oloroso. The result is a dark, rich, medium-sweet wine that balances dried fruit flavors with oxidative complexity. Popular in the UK (where a “pale” version also exists) and other northern European markets, cream sherry offers an easy entry point into the world of fortified wines.
Moscatel
Made from Moscatel grapes grown primarily in sandy arena soils near the coast, this naturally sweet sherry is intensely aromatic. It has floral notes of orange blossom and honey, along with flavors of raisins and fig. The grapes are sometimes sun-dried before fermentation to further boost sugar content, producing a wine with deep color and vibrant sweetness.
Pedro Ximénez (PX)
Pedro Ximénez sherry is made from grapes of the same name, traditionally sun-dried to raisin on mats before pressing—a process that massively concentrates sugars. The result is one of the sweetest wines in the world, with a dark, syrupy texture and intense flavors of figs, dates, molasses, and espresso. Despite its richness, well-made PX maintains remarkable balance, thanks to its acidity and the complexity gained through potentially decades of aging in cask.
En Rama: Sherry wines that have been bottled with a subtle, light filtration.
VOS: Sherry aged between 20 and 30 years on average. Vinum Optimum Signatum or Very Old Sherry.
VORS: Sherry over 30 years old of average age. Vinum Optimum Rare Signatum or Very Old Rare Sherry.
SPEAK LIKE A SHERRY EXPERT
As your appreciation for sherry deepens, learning to use its specialized vocabulary becomes both a practical tool and a gateway to greater cultural insight. From the bustling bodegas of Jerez to conversations in restaurants and tasting rooms around the world, speaking the language of sherry doesn’t just enhance enjoyment—it pays tribute to the legacy and craftsmanship poured into every bottle.
COMMON BODEGA TERMS: CAPATAZ, ALMACENISTA, SACA
In the inner workings of the sherry cellar, specialized roles carry enormous responsibility. The capataz is the head cellar manager who oversees all aging operations within a bodega, from maintaining the solera system to supervising wine movements across criaderas. This figure embodies experience and sensory mastery—often identifying the precise moment a wine is ready for its next phase by taste and intuition.
Meanwhile, the almacenistas play a quieter but no less essential role. These independent aging houses focus solely on maturing wines under crianza, often without bottling themselves. Instead, their wines are sold to shippers who use them in final blends, adding depth and character rooted in smaller-scale craftsmanship.
The saca is the technical term for drawing wine from the solera for bottling. Carefully carried out to preserve the integrity of the system, each saca removes only a fraction of the wine, allowing the remainder to continue aging. It also makes room for younger wine added through rocío, the replenishment process that keeps the dynamic cycle of the solera system in motion.
HOW TO STORE AND SERVE EACH TYPE OF SHERRY
While drinking sherry shortly after bottling is common—especially for styles like fino and manzanilla, which are prized for their freshness—cellaring these wines can be a surprisingly rewarding experience. This is particularly true of en rama bottlings, which, when well stored, may evolve gracefully over several years, gaining layered complexity without losing their essential character. More robust expressions such as amontillado, palo cortado, and oloroso may also benefit from time, developing aromatic depth, textural nuance, and subtle tertiary notes. Even the sweeter styles—cream, moscatel, and Pedro Ximénez—can soften and become more harmoniously balanced with age, often revealing delicate oxidative flourishes that enrich their profile.
For enjoyment at the table, a standard white wine glass is preferred over the traditional smaller copita—it allows the wine to open up fully and reveals a broader range of aromas. As for serving temperatures: fino, manzanilla and the sweet styles shine when chilled around 6–8°C (43–46°F); amontillado and palo cortado are best slightly cooler than room temperature (12–14°C / 54–57°F); and richer styles like olorosos or VOS and VORS (very old sherries) show best at 14–16°C (57–61°F), allowing their texture and depth to unfold fully.
PERFECT PAIRINGS: HOW TO PAIR SHERRY
The diversity of sherry styles means there is a pairing for nearly every dish. Dry, biologically aged wines like fino and manzanilla match naturally with salty and umami-rich foods: sashimi, pickles,poke bowls, rolls or jamón ibérico. Their bracing freshness cuts through fat and enhances delicate seafood. Amontillado, with its nutty warmth, pairs well with kimchi,gumbo, artichokes soups or frittata. Oloroso’s richer, rounder texture makes it ideal for slow-cooked meats and stews, while palo cortado occupies a versatile middle ground between elegance and power.
Sweet styles, such as cream, moscatel, and Pedro Ximénez, offer endless dessert pairings—from blue cheese to chocolate, pastries, and dried fruit. Some sherries, like cream created through cabeceos, combine dry structure with a touch of sweetness, making them adaptable aperitifs. Serving temperature, glassware, and timing all matter—but above all, sherry invites experimentation. It is a wine meant to evolve with the food—and with the moment.
Find dozens of pairings with Lustau wines here.
Find dozens of cocktails recipes with Lustau wines here
CULTURAL DEPTH: HOW LANGUAGE REFLECTS CENTURIES OF CRAFTSMANSHIP
Sherry vocabulary is more than functional—it’s profoundly cultural. Many terms reflect local practices and generational know-how. Words like arroba, arrumbador, asoleo, and raya stem from old Andalusian traditions that merge agriculture with roots.
These terms often have no equivalent in other winemaking regions. They reflect how wine is not only produced, but lived. Speaking the language of sherry is about more than fluency—it’s about honoring a living culture, where words carry the weight of climate, craftsmanship, and collective memory.
KEEP LEARNING: SHERRY EDUCATION PROGRAMS
Understanding sherry vocabulary is just the beginning. To truly master this unique wine, ongoing education offers structured paths for enthusiasts and professionals alike.
BECOME A SHERRY EXPLORER
If you’re just starting your journey into the world of sherry, the Sherry Explorer is a perfect first step. This virtual booklet introduces the fundamentals of Jerez wines in a clear, engaging way—covering key styles, food pairings, and the history behind the region’s most iconic expressions. Designed for curious drinkers, students, or wine professionals seeking an easy entry point, it’s a free, self-paced resource that lays a strong foundation for future learning.
JOIN THE CERTIFIED SHERRY WINE SPECIALIST PROGRAM (CSWS)
For those ready to take the next step, the Certified Sherry Wine Specialist (CSWS®) program offers an in-depth, globally recognized course developed by Lustau in partnership with the Wine Scholar Guild. This online certification covers every aspect of sherry—from grape varieties and soil types to production methods, aging techniques, and service. It’s designed for sommeliers, wine educators, importers, and enthusiasts who want to build confidence and credibility in their sherry knowledge.
The course includes video modules, a downloadable study manual, tasting guidance, and an online exam. Upon passing, graduates receive a certificate signed by the Consejo Regulador of Jerez director and a lapel pin, joining a growing global network of CSWS alumni.
