Tasting sherry right in Jerez, where it all began, just hits different. The salty air inside these old bodegas seems to carry every story those barrels could tell—especially when I’m sipping crisp finos, briny manzanillas, or those rich, nutty amontillados.
A tour here isn’t only about drinking. It’s about soaking up the craft, the history, and the tradition that fills every glass.
While I wandered through Jerez’s cellars, I discovered how each sherry style pairs with local food and everyday life. Sweet ham croquettes and a dry fino?
Pairing Sherry with Local Foods and Charcuterie
Tasting sherry with food honestly brought so much more to the table. When our tour wrapped up, we found a small table loaded with plates of local cheese, jamón ibérico, and just some simple olives.
Each bite? It somehow unlocked a different flavor in my glass.
Pairings I loved:
- Fino with salty almonds and green olives
- Manzanilla with mild cheese and tortillitas de camarones (shrimp fritters)
- Amontillado with jamón ibérico and aged cheese
These matches weren’t just for show, either. I could really taste how the salty meats balanced Fino’s dryness.
Manzanilla just seemed to lift the lighter seafood dishes.
Amontillado’s richness played off the cured ham and old cheeses in the best way.
Passing around small bites with new friends, I started to think sherry just makes more sense with food, laughter, and a few good stories.
