Sherry is a fortified wine produced in Southern Spain, there are many styles, but the starting point for almost all Sherry is a simple dry base wine made from Palomino, a local white grape variety.
Fino Sherry Ages under thick white layer of yeast known as flor. A fino is typically pale lemon in colour with aromas of apple, almonds and pronounced flavours derived from the flor (biscuit bread dough) after bottling, these wines rapidly lose their freshness and should be consumed as early as possible, Fino is best served chilled.
The term Pale Cream signifies a sweetened fino
Oloroso Sherry Production does not involve flor. Over time the wine becomes brown in colour and develops flavours of dried fruits (raisins, prunes) and notes of deliberate oxidation (walnuts, caramel)
The term Cream is often used for sweetened Oloroso
Amontillado Sherry is somewhere between a Fino and an Oloroso Sherry in style. It ages under flor for a period of time. Amontillado Sherries are notably deeper in colour than Finos and have flavours both from flor (biscuit, bread dough) and from oxidative ageing (walnuts, Caramel.)
The term Medium is often used for sweetened Amontillado
PX (Pedro Ximenez) is a sweet Sherry made from white Pedro Ximenez grape that have been concentrated by sun dying. This fortified wine is almost black in colour, sweet with pronounced dried fruit flavours
Manzanilla similar to Fino but the layer of Flor is thicker and grows permanently. This type of Sherry has a more appley character than most, aged versions are known as Manzanilla Pasadas, and are nuttier with more concentration