Sherry

Light, pale, fresh, crisp, a delightful summer aperitif, and like the Inocente, should be tried with fish, which it accompanies much better than many of the classic matches (Chablis, Sancerre etc...).

Relatively pale for an Oloroso. Rich and round on the attack but in fact totally dry. Notes of green olives, turning to a nutty and very long and intense finish. Delicious. (This is the base wine for GB's Mathusalem)

The best Fino on the market, single vineyard (Macharnudo district) and barrel-fermented, a bit fuller bodied than most. A perfect accompaniment to smoked fish (and almost any other fish dish) as well as being a delightfu...(read more)

Very dry Amontillado, aged fifteen years with complexity and intense rich flavours on the dry finish. Among the Jerezanos this is the most popular of the Valdespino wines. Fabulous with 'jamon serrano'.

Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This superior Amontillado is inte...(read more)

The best PX available. So rich, so sweet and yet so moreish. (Must be tried poured over ice cream with raisins soaked overnight in PX)

Sherry’s no longer a fuddy-duddy tipple just for granny. This is the connoisseur’s choice.

87% Palomino Fino, 13% Pedro Ximénez. The Palomino grapes are pressed using pneumatic Wilmes presses, and only the free-run and first-press musts are used for this wine. Following fermentation to between 11% and 1...(read more)

Described as an "Oloroso Dulce" on the label, it is only just sweet enough to soften the old, dry and concentrated flavour.