Which variety is primarily used to produce most dry Sherries?

The primary grape variety used to produce most dry Sherries is Palomino. This varietal thrives in the coastal regions of Jerez in Spain, where the unique terroir contributes to its ability to produce high-quality grapes. Palomino grapes are known for their neutral flavor profile, which allows the characteristics of the sherry-making process, including the influence of the flor yeast and oxidative aging, to shine through in the final product.

Palomino is particularly suited for the production of Fino and Manzanilla styles of Sherry, which are celebrated for their light, crisp, and saline qualities. Its ability to express the nuances of the environment and traditional production methods makes it the cornerstone of dry Sherry production.

In contrast, other grape varieties like Muscat, Pedro Ximénez, and Airén serve different purposes in the Sherry industry. Muscat is primarily used for producing sweet and aromatic styles; Pedro Ximénez is known for its rich, sweet wines and is not typically used for dry Sherries; while Airén, although it is one of the most planted varieties in Spain, is generally not used for quality Sherry production. Therefore, focusing on Palomino is key to understanding the foundation of dry Sherry.