The Sherry Triangle

Sherry comes from a small triangle of Andalusian country between Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, where chalk-white albariza soil holds winter rain through a fierce summer. Palomino grapes are fermented dry, fortified, then aged in a solera: wine is drawn from the oldest barrels and topped up from younger ones, so a solera wine is never from a single vintage. Where a film of flor yeast forms on the surface, the wine stays pale and sharp and becomes fino, or manzanilla in the sea air of Sanlucar. Where it does not, oxidation turns it amber and nutty. The cellars are high, dim and floored with sand.

What you'll find

• The solera rows - stacked barrels with wine moved between levels rather than bottled by year.
• Flor - the living yeast film that keeps fino pale, visible through a bung hole.
• Albariza soil - chalk-white vineyard ground that holds water through the dry months.
• Sanlucar manzanilla - the same grape aged by the sea, noticeably saltier and lighter.

When to go

Spring and autumn. Summer here is punishing, and many bodegas cut hours or close through August. September brings the harvest, which is the most interesting time to visit but also the busiest. Book tours several days ahead in any season, since the good ones run limited slots and often in Spanish only outside the main houses.

What to expect

Tours across the big bodegas follow a similar script, and the tasting is usually three small glasses at the end, with better flights costing extra. Dry sherry is bracing, salty and completely unlike the sweet dessert wine many visitors are expecting. Sanlucar is awkward to reach without a car, and Jerez itself is quiet outside festival weeks.

Nearby

Cadiz old town, the Donana wetlands across the river and the white hill villages inland.