How is sweetness categorized in Sherry wines?

Sweetness in Sherry wines is categorized based on residual sugar levels. This classification is essential because it directly influences the wine's flavor profile and style. The amount of residual sugar remaining in the wine after fermentation determines whether a Sherry is labeled as dry, medium, or sweet.

For instance, Fino and Manzanilla varieties are typically very dry with low residual sugar, while Pedro Ximénez is known for its high sweetness due to significant residual sugar. This method of categorization allows consumers to understand better the sweetness level they can expect when selecting a Sherry wine.

The other options, while they pertain to different characteristics of Sherry wines, do not classify sweetness. Aging duration relates to the development and complexity of flavors but does not directly influence the sugar content. The grape variety used may attribute to the wine’s flavor and style, but it is not a direct measure of sweetness. Alcohol content affects the wine's body and perceived sweetness but is not a categorization method for sweetness itself. Thus, categorizing sweetness specifically by residual sugar levels is the most accurate approach in the context of Sherry wines.