A fortified wine originally made in and around the town of Jerez in the Andalusia region of southern Spain. It's now also made in the United States and other parts of the world such as Australia and South Africa. As with many wines, sherries range from connoisseur quality to inexpensive mass-produced versions. The Spanish are the acknowledged experts, using the solera system of topping off older wines with the more recently made sherry. Thus there are no vintage sherries and the quality is consistent year after year. Sherries range in color, flavor and sweetness. finos are dry and light, while manzanillas are very dry, delicate finos with a hint of saltiness. Considered a medium sherry, the nutty-flavored amontillados are sweeter, softer and darker in color than finos. They're sometimes labeled milk sherry. The sweet olorosos are fuller flavored and darker than dry or medium sherries. They are usually aged longer and are also more expensive. Olorosos are often labeled cream or golden sherries. Sherries can be drunk as an apéritif or after dinner. Dry sherries are usually drunk chilled, sweet sherries at room temperature.