Coming to terms with Sherry

Fino: pale, light, bone dry, ages under a layer of yeast known as flor.

Manzanilla: fino with a salty tang, from the coastal town of Sanlucar de Barrameda.

Amontillado: medium-bodied and nutty: though it's often sweetened for commercial reasons, the best are dry (seco).

Oloroso: dark, rich, pungent; sometimes sweet, but in its natural state thunderously dry.

Palo Cortado: a highly rated half-breed, mid-way between fino and oloroso.