# Fino (‘fine’ in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air.
# Manzanilla is an especially light variety of fino Sherry made around the port of Sanlúcar de Barrameda.
# Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a fino but lighter than an oloroso. Naturally dry, they are sometimes sold lightly sweetened.
# Oloroso (‘scented’ in Spanish) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine. With alcohol levels between 18-20%, olorosos are the most alcoholic sherries in the bottle. Again naturally dry, they are often also sold in sweetened versions.
# Palo Cortado is a rare variety of Sherry that is initially aged like an amontillado, but which subsequently develops a character closer to an oloroso.
# Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Cream Sherry is a common type of sweet Sherry made by blending different wines