Amontillado starts life as a fino before undergoing further ageing without its protective layer of flor. For some Sherry lovers Amontillado offers the best of both worlds, combining the freshness of fino with more evolved textural, nutty and creamy notes. I often decant full bodied white wines which may have no sediment at all, simply because they look so gorgeously golden in a decanter. A glass jug or clean bottle would do just as well in practical terms. In the famous Locanda Cipriani on Torcello in the Venice lagoon, local fizzy white Prosecco is served in vast glass jugs. Spirits and madeira can be kept in a (stoppered) decanter virtually forever but port and even sherry tends to deteriorate after a week or sometimes less. Wine that has not been strengthened by alcohol is often worse (and occasionally, in the case of concentrated, tannic monsters, better) after 24 hours in a decanter. The glass used for antique decanters can vary as well, with different types of glass being popular during different time periods. Common types of glass used for antique decanters include clear glass, cut glass, etched glass, or colored glass. The glass may be plain or feature intricate patterns, designs, or decorative motifs.

Once you have opened a bottle of Sherry, it will keep for longer than a bottle of regular wine because it’s been fortified with spirit. But as with any wine, it will start to deteriorate once it has been opened, so reseal the bottle and keep it in the fridge.Always serve Sherry chilled. Enjoy fino and manzanilla at 5-7°C. Amontillado, oloroso and palo cortado should be served at 12-14°C and PX at 14°C . First things first, storing the sherry. Like wine, sherry is sensitive to the environment in which you keep it. Much like other fortified wines, and wine in general, sherry should be stored in a cool dark place. Yet, once you’ve opened a bottle, we recommend that light or dry sherries are refrigerated. This will prolong their shelf life for a further two weeks. show more detail glass decanters come in various shapes, sizes, and styles, reflecting the design trends and craftsmanship of the era in which they were made. They can range from simple and functional designs to more ornate and decorative forms. See the full story of the two decanters – one for young and one for mature wine - in the JancisRobinson.com Collection, pictured below, here.

Now, let’s discuss the perfect type of sherry glasses to serve your drinks in. There are two main types of usual sherry glasses. The first is the ‘Clipper’. This is a small type of sherry glass. The second type of sherry glass is called a ‘Schooner’. Both these glasses take their names from the types of ship that used to import the sherry from Spain to the U.K and the far east. With the 21st century there is a renewed interest in the dry Sherries. Individuality and artisanship are in demand. Each butt in a solera differs slightly from its neighbour, depending on how close it is to an outside wall or the end of a row. Producers have begun to bottle individual butts. Some have developed seasonal bottlings en rama; others aged wines that are practically amontillados.Broadly speaking there are three types of sherry, to pour into your sherry glasses. The three types of sherry are as follows; Dry, Naturally Sweet and Sweet sherry. Dry sherry is made by allowing the fermentation process to complete entirely. Thereby leaving a comparatively small amount of residual sugar from the grapes. Famous examples of dry sherry include; Fino, Oloroso, Amontillado & Manzanilla. Fino is made from the white Palomino grape (see above) and fortified soon after fermentation to 15% abv. It is then aged under flor in a solera, for a minimum of two years. The resulting style of Sherry is fresh, pungently aromatic and very dry. Here are some very rough practical guidelines for serious, reasonably expensive examples of the wine types cited below. Other leading glassware companies are also producing their own sherry glasses. Schott Zwiesel is a leading German crystalware company, which has been producing great glassware for nearly 150 years. They are soon to release their ‘ Sherry “Jerez”’ glass. Again, this is the pricier end of the spectrum, but unmistakably a mark of quality. Palo Cortado is one of the rarest Sherry styles, which is a product of natural deficiencies in the flor layer. Traditionally it begins life as a fino, but casks that fail to develop a complete covering of flor are fortified to 17-18% abv, then aged oxidatively like an oloroso. In style, palo cortado combines amontillado’s aromatics with the fuller structure of an oloroso. The results can be buttery and nutty, with a full body, dried fruits and a tang of salinity.

The next challenge was commercial. Inevitably, perhaps, it came from the British. They fostered the Empire’s imitations: from Cyprus, South Africa, Australia, as well as ‘British Sherry’. It was a number of decades before Sherry was able to defend its right to its own name. Its regulatory body, the Jerez-Xérès-Sherry Consejo, is the oldest in Spain, established in 1933. Manzanilla was officially recognised in 1964 with the creation of the Denomination of Manzanilla-Sanlúcar de Barrameda. Finally, Sherry is a white wine, so serve it in a wine glass – particularly if you are drinking it with food. In fact Sherry is one of the most food-friendly wines out there, as well as being a great aperitif (fino and manzanilla) or dessert wine (PX). Finally came the long years of decline as drinkers moved to other wines. The vineyard area diminished substantially. Too many wheat fields now stand where once were vineyards. In a similar way, the nutty flavours, mild spicing and smoky grilled notes in a satay dish can harmonise well with the equally nutty notes of an amontillado.

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Manzanilla is initially made in the same way as fino. The difference is that it has to be aged in a solera in Sanlúcar de Barrameda. Here the humid sea air encourages a denser layer of flor. Similar in taste profile to a fino though the sea adds a salty character to this delicate wine. Today, antique glass decanters are sought after by collectors, antique enthusiasts, and individuals interested in vintage or decorative glassware. They are valued for their historical significance, craftsmanship, and the charm they bring to table settings and interior spaces. With its rich sauces and complex array of spices, the Indian sub-continent offers a different set of pairing constraints. Laurent Chaniac, wine consultant for the Cinnamon Collection group of restaurants, believes Sherry is more than capable of rising to the challenge, but he cautions that some styles of Sherry fare better than others. Despite being known around the world surprisingly few people actually know much about Sherry. There are many styles, ranging from the driest of dry wines to the complex ultra-sweet, and each has its own unique character. There truly is a Sherry for every occasion, making it an excellent gastronomic wine. We’ve looked at what sherry is and the perfect glassware for sherry. The next thing to consider is what brands of sherry glasses you should be looking for. Here are some names to look out for the next time you’re shopping for sherry glasses.

Decanters tend to come in single- or double-bottle (magnum) sizes. Antique ones can be unearthed from junk shops for relatively little money, especially since you don't strictly need a stopper for a decanter used only for serving. See Where to find antique decanters for some specific suggestions. Opened bottles of fino and manzanilla will keep in the fridge for a week. Amontillado and palo cortado for up to three weeks. Oloroso will last for up to six weeks. And PX for up to two months. How to serve Sherry Izumi also advocates matching grilled eel nigiri with oloroso. ‘The salty-sweet sauce used to flavour juicy roast eel goes so well with the oxidative flavours and the rounded glycerol palate typical of oloroso,’ she explains, pointing out that oloroso is also a terrific partner for glazed yakitori skewers – whose ‘tare’ sauce has a similar sweet/savoury richness to the sauce used for the eel nigiri.

The many styles of Sherry: Seven to try

Antique glass decanters often feature craftsmanship and attention to detail. They may have decorative stoppers, handles, or other embellishments that add to their visual appeal. Some decanters may also be engraved or etched with designs or monograms. An antique glass decanter refers to a decorative vessel made of glass, typically with a stopper, used for serving and storing liquids such as wine, spirits, or other beverages. Glass decanters have been used for centuries as a way to enhance the presentation and serving of drinks. Almost all discerning Sherry aficionados’ would recommend chilling sherry before serving. This can often include chilling the sherry glasses prior to serving. Serving sherry with ice wouldn’t be necessary though, unless you’re opting for a cream sherry. Although she agrees that finos and manzanillas work well with most types of fish, she strongly recommends pairing palo cortado with sea urchin. ‘The rich taste of sea urchin is balanced perfectly by these Sherries, which combine the delicacy of amontillado with the rich flavours of oloroso,’ she says. Antique glass decanters can still be used for their original purpose of serving and storing beverages or can be repurposed as decorative accents or vases. They add a touch of elegance, nostalgia, and style to dining experiences and interior designs, becoming cherished and versatile pieces of glassware.