- Fino Style: Fresh, zesty citrus and bready aromas and flavors with a crisp mouthfeel.
- Oloroso Style: Developing aromas and flavors of nuts and coffee, with a rich concentrated texture.
Some of the styles combine Fino & Oloroso characteristics, like Amontillado. For this style, biological aging is followed by oxidative aging. Here is a quick explanation of the process:
Here’s another visual to help make sense of Amontillado Sherry. Think of the style as somewhere in between the Fino and Oloroso styles:
|Fino Style||Amontillado Style||Oloroso Style|
|Fresh, zesty citrus character.||Nuts and coffee aromas and flavors will have an underlying zestiness from time in the Fino solera.||Tertiary aromas and flavors of nuts and coffee.|
Barrels (called butts) are partly-filled (allows oxygen on top of wine).A thick layer of flor forms on top of the wine, and the wine will be classified as a Fino. The flor acts as a protective layer against oxygen.
So that the flor can continue to thrive, when it comes time to fortify the wine, fortification is only up to 15 or 15.5% ABV.
If it is higher, the alcohol will kill off the flor, and the wine will lose its protective layer against oxygen.
Fresh, zesty citrus flavors result. But it doesn’t end there. While the wine itself is not in contact with oxygen, the layer of flor is. The flor feeds off of alcohol in the wine and oxygen at the top of the barrel, creating carbon dioxide and acetaldehyde, which adds Fino’s unique bready flavors (e.g., tangy rye bread).
Barrels (called butts) are partly-filled (allows oxygen on top of wine).
The wine will be fortified to about 17% ABV so that flor will not develop (or will be killed off).
With exposure to oxygen, nutty, coffee, toffee aromas and flavors develop. With air exposure, the texture also becomes richer and more concentrated.