What are the two primary ways Sherries are classified?

The classification of Sherries primarily revolves around their aging processes, which is a key factor in defining their style and characteristics. Sherries undergo transformations in aroma, flavor, and texture during their aging, which can take place under the influence of flor yeast (biological aging) or in oxidative conditions. This fundamental distinction shapes the two primary classifications: those that are classified before aging (such as Fino and Manzanilla) versus those that undergo oxidative aging (like Oloroso and Amontillado).

While some classifications do reference sweetness and grape variety, or other factors, the central aspect of Sherry classification is its aging process. The classification before aging can refer to the types of wines produced based on their initial treatments, and the post-aging classifications relate to how those wines have developed over time. This system provides a clear framework for understanding the diverse styles and qualities of Sherry wines.