The crown jewel: Sherry

No exploration of Jerez would be complete without delving into its world-renowned sherry. Known locally as vino de Jerez, this fortified wine is the city’s most iconic export, with a history that spans centuries. Sherry comes in a variety of styles, from the pale and dry Fino and Manzanilla, ideal for warm afternoons, to the nutty Amontillado and sweet, raisin-rich Pedro Ximénez, perfect as a dessert wine.

Visitors can tour some of the oldest and most prestigious bodegas in Spain—such as González Byass (home of Tío Pepe) and Bodegas Fundador—to learn about the intricate solera ageing system and, of course, enjoy a tasting or two.

Tapas: Small Plates, Big Flavours

Jerez’s tapas culture is vibrant and deeply social. Traditional taverns serve a dazzling variety of small plates, often accompanied by a glass of chilled sherry. Local favourites include:

• Tortillitas de camarones: Crispy prawn fritters made with chickpea flour, onion, parsley and tiny, whole shrimp—an addictive Andalusian classic.
• Berenjenas con miel: Lightly battered aubergine slices drizzled with molasses, offering a sweet and savoury bite that nods to Moorish culinary traditions.
• Chicharrones: Slow-roasted pork belly, sometimes flavoured with spices and lemon, sliced thinly and served cold—a simple but deeply flavourful snack.
• Puntillitas: Tiny, battered and fried baby squid, enjoyed piping hot and often served with a squeeze of lemon.

Hearty Main Dishes

While tapas steal much of the limelight, the main dishes of Jerez are no less enticing. The cuisine here makes generous use of local produce, olive oil, and, naturally, sherry.

• Rabo de toro (oxtail stew): A slow-cooked delicacy that melts in the mouth, often braised in red wine or sherry with root vegetables and spices.
• Carrillada: Braised pork or beef cheeks, cooked slowly in a rich sauce, usually featuring Pedro Ximénez for a sweet, deep flavour.
• Arroz con mariscos: A seafood rice dish similar to paella, brimming with fresh prawns, clams, and squid from the nearby Atlantic coast.

Sweet Finishes

The desserts of Jerez reflect the city’s diverse cultural history, with many recipes tracing back to convent kitchens and Arabic heritage.

• Pestiños: Deep-fried pastries coated in honey and sesame seeds, often enjoyed during festivals such as Semana Santa.
• Tocino de cielo: A rich, egg-yolk-based custard with a smooth, silky texture, originally created by nuns to make use of surplus yolks from wine clarification.
• Almendrados: Chewy almond biscuits that pair beautifully with a glass of cream sherry or a small cup of strong Andalusian coffee.

Drinks Beyond Sherry

Though sherry reigns supreme, Jerez also offers other notable beverages. Local brandy de Jerez is a refined spirit aged in sherry-soaked barrels, imparting a unique depth and warmth. For a lighter, summery option, many locals enjoy rebujito, a refreshing mix of Fino sherry and lemon-lime soda, served over ice—popular at fairs and fiestas.