Sherry is produced in the Jerez region of southern Spain, primarily from Palomino, Pedro Ximénez, and Moscatel grapes. After fermentation, the wines are fortified with grape spirit and aged using different methods depending on the style. Oloroso is fortified to a higher alcohol level before aging under oxygen, developing its deep color and characteristic aromas of walnuts, pecans, and toasted nuts. These sherries from Gonzalez Byass are excellent examples of their respective styles. Harveys Bristol Cream is a blended cream sherry made by combining different styles of sherry to produce a richer, sweeter wine with notes of nuts and caramel, balanced by acidity. Nectar Pedro Ximénez is made from Pedro Ximénez grapes that are typically sun-dried to concentrate their sugars before fermentation and fortification. The resulting wine is aged to develop its dense texture and flavors of raisins, figs, caramel, and dried fruit.
How do these Sherries work with Halloween candy? Dry Oloroso brings savory complexity and toasted nut characteristics that complement chocolate and peanuts, while cream sherry balances sweetness with acidity and flavors of nuts and caramel. Pedro Ximénez, one of the sweetest styles, has concentrated flavors of raisins, figs, and caramel that work well with rich chocolate, coconut, and chewy caramel candies. The key to pairing sherry with candy is to match the wine’s intensity and flavor profile with the candy’s sweetness, texture, and ingredients.
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