Shakespeare once praised sherry as "Spanish sunshine in a bottle" in his poems.

It was once compared by Shakespeare, and it is conceivable that it will bring us a pleasant feeling as bright as Spanish sunshine. However, without the magical Flor and Sorella system, sherry would be just plain white wine. In Andalucia, southern Spain, facing the Gulf of Katiz, is the birthplace of sherry. Palomino grapes are the main varieties for making sherry, and the other two varieties are Moscatel Grodo Blanco and Pedro Ximenez for making sweet wine. Its rich natural sugar makes the wine dark, thick and sweet. Note: special brewing method (see brewing-method for details)

Five categories of sherry. There are many kinds of sherry, namely 1. fino-not sweet. Made of Palomino grape varieties, it is light wheat yellow with a light spicy taste. The alcohol content is about 15.5 degrees. 2.Manzanilla─-not sweet. Fino-type sweet wine produced in Sanlucar by the sea is more compact and detailed because of the relationship between salt and moisture. 3. Amontillado-slightly sweet. Fino's further matured wine is amber with almond-like aroma. The alcohol degree is about 17 degrees. 4. oloroso-sweet. It has a mellow and rich unique fragrance, including sweet and slightly sweet, and the alcohol degree is about 18-2. Sweet Cream Shirley is made from this wine. 5.Cream─-sweet. Thick black sherry is brewed by sun-dried PX(Perdo Ximenez) grape fermentation. If PX sherry is mixed with Oloroso sherry, the brewed wine is called Cream Sherry.