Sherry is an interesting beast as it can pretty much be anything from light dry fino sherry to lusciously sweet PX. Despite its range and versatility, I believe that most people, when they think of sherry, think of cream sherry, specifically associating it with the massively popular Harvey’s Bristol Cream which became the world’s largest-selling sherry in the 1950s.

As a result of its popularity back in the day, cream sherry has come to be associated with a bygone age and an older generation. It’s essentially uncool to like something last seen at your Gran’s house at special occasions.

But little by little sherry is coming back into vogue, with a younger generation discovering that there is a vast spectrum of sherry to choose from and that there really is a sherry for every palate whether you like your beverages dry or sweet. If you do like a sweet sip, then our panel of judges has an absolute treat for you with this 100% Pedro Ximénez which boasts a massive dentist-disapproving 370g of residual sugar. Deep mahogany brown in the glass with delightful green highlights, this wine is immediately heady and complex with a luscious treacly nose, as only a PX can. Aromas abound of prunes, raisins and memories of Granny’s Christmas fruit cake baking in the oven. The palate is weighty, concentrated and complex with fantastic sweetness and unctuous length. It’s profoundly hedonistic – just as it should be. (A)