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Questions about Sherry (Jerez)

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since we are heading to Spain I'd like to learn some basics about sherry. We probably will only have it as an aperitif, not with the meal (wine for that.)


Which type is appropriate for an aperitif? Fino?

Separate question---The one time I was in Spain previously, about 15 years ago, I was there on business with some Brits. One of them, knowing that I like a glass of port after dinner, brought me a wonderful glass of sherry. It was dark, the shade of tawny port, which I assume means it was oxidized. It was served chilled. I asked the bartender what it was and his response was simply "Jerez." Could this have been an Amontillado? Or something else?

Thanks for your help!

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