Hey everyone, welcome back to Spanish Loops!

We are Jorge and Fran. Today… we’re taking you straight to the south of Spain, where history, culture, and flavor come together in a glass.

We’re talking about Sherry. Or as we say in Spain… Jerez.

Now here’s the first twist; “Sherry” isn’t even a Spanish word. It’s actually an English adaptation of Jerez, the city where it all began. Over centuries, traders (especially the British) couldn’t quite pronounce Xérès or Jerez, so “Sherry” stuck… andwent global.

But this isn’t just wine. This is history in liquid form.

We’re going back over 3,000 years, when the Phoenicians first brought vines to this land around Cádiz. Then came the Romans, the Moors, and later the Christian kingdoms,each leaving their mark on what would become one of the oldest wines in the world.

And here’swhere things get really interesting…

The massive production? That explosion of popularity?

You can thank international trade, especially with England.

By the Middle Ages, Sherry was already being exported in huge quantities, becoming a favorite across Europe and turning Jerez into a wine powerhouse.

Now let’s talk grapes, because not all wines are created equal.

Sherry is mainly made from three types:

Palomino — the backbone of most dry Sherries.

Pedro Ximénez — rich, sweet, almost syrup-like.

Moscatel — aromatic and naturally sweet.

And the result? A universe of styles.

From the light and salty Fino and Manzanilla, to the deeper, nuttier Amontillado and Oloroso, all the way to those dark, dessert-style wines made from sun-dried grape.

What makes it unique? A magical process called flor, (flower), a layer of yeast that transforms the wine as it ages, and the famous solera system, blending generations of wine into one consistent flavor.

So today, we’re not just drinking Sherry…

We’re tasting centuries of conquest, trade, culture and identity.

Stay with us. This story gets even better.