Brief history of Sherry

Wine production continued under Roman rule, with the wines of Jerez, "Vinum Ceretensis" marketed throughout the Mediterranean as well as parts of the Roman Empire.

Despite Islamic prohibitions on alcohol following the Moorish conquest in the 8th century, the "Sherish" vineyards were largely preserved with grapes processed for food and distilled for medical purposes or perfume.

Following the Christian reconquest in the 13th century, Sherry began to take on its modern identity. English traders played a particularly important role from the late Middle Ages onwards, importing "sack" (as Sherry was then known) in large quantities. By the 16th century, the wine enjoyed an important role in British drinking culture, famously referenced by Shakespeare and widely consumed in Tudor and Stuart England.

The 18th and 19th centuries marked Sherry's golden age. Demand surged, export houses flourished, and production methods were formalised, most notably biological ageing under flor yeast and the development of the solera aging system, which ensured consistency and complexity through fractional blending. During this period, many of the great bodegas were founded, some by British and Irish families whose names still dominate the region.

The late 19th century brought devastation from phylloxera, but recovery was swift, aided by replanting with crafting onto resistant American root, followed by renewed export demand. In 1933, the first Spanish Wine Law referenced the existence of the Denomination of Origin Jerez-Xérèz-Sherry, and in 1935 it became one of the first to be legally constituted in Spain, formally protecting its name and production methods.

In the late 20th century, Sherry suffered from overproduction and shifting consumer tastes, leading to a decline in quality and reputation. However, the 21st century has seen a revival driven by renewed focus on terroir and traditional practices. Sherry is once again celebrated by sommeliers, bartenders and wine enthusiasts.