1 It’s low calorie!
Most Sherries are low in calories – 50ml of dry Sherry only has 58 kcal! Bring on the beach body!
2 Sherry goes well with food.
Step up your game by serving tapas and Sherry at your next dinner party or summer picnic – think refreshing Fino served with Spanish olives, meatballs and jamón ibérico…
3 It’s a palate cleanser.
Fino cleanses your palate after each sip, which will help to bring out more of the flavours in the food. What’s not to love?!
4 Sherry contains antioxidants that help control cholesterol levels.
Four of the most commonly produced Sherries, Oloroso, Manzanilla, Fino and Amontillado, were tested and all four increased the body’s production of ‘good’ cholesterol, which medical experts think helps to carry potentially harmful cholesterol away from the arteries and back to the liver.
5 There’s so much to choose from!
There are several types of Sherry, light and dry like Fino, oxidised like Oloroso and sweet like Cream. Not to forget their various sub-categories. Don’t worry, you don’t have to love it all, but you’re crazy if you don’t try to find out!
6 Sherry doesn’t last very long.
Probably the best reason to drink Sherry is to make sure it won’t go off! It is recommended that you consume it as soon as possible after bottling. Let’s not waste a good tipple by not opening it!
7 Be different!
Create conversation by ordering a glass of Oloroso instead of wine next time you go for a drink. This way you will encourage others to try something new too!
For more information and how to serve it, check the Getting lost in Spain’s Sherry triangle article.
Just questioning saying that you need drink Sherry quickly. Pedro Ximenez can keep in the fridge for up to a year. In fact have had a Montilla-Moriles Pedro Ximenez that we had opened for over a year Oloroso can be up to 3 months and Amontillado 4 weeks.
Sure if you keep them tightly corked in the fridge they may last longer, but in my opinion to get the best quality serving it is better to consume sherry soon after opening. PX definitely lasts longer than Fino or Manzanilla, but it will also start changing its characteristics within weeks after opening.