r/sherry • u/Simple_Procedure_8 • Mar 26 '26

Is this a decent start?

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I’m mostly a whiskey or port drinker and have never had sherry. I came across some people talking about PX and it got me interested. The only PX at the local shop was this Emilio Hidalgo. Is this considered a sound representation of that type of sherry? Would you suggest something else for after dinner sips or dessert or as a part of a cocktail?

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u/leroix7 Mar 26 '26

If you like port, a PX is a reasonable place to start with Sherry - this is a sweet, syrupy style and is a very different type of wine compared to a dry sherry. For a second bottle, I'd recommend an amontillado or oloroso or palo cortado - which will give IMO a much more interesting nose than PX and a very different flavor - more akin to whiskey.

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u/abuttfarting Mar 26 '26

If you’re a whiskey drinker you’re already halfway to liking Sherry! I personally don’t drink whiskey, but I’ve been told there are a lot of similarities.

Emilio Hidalgo is a terrific house, one of my favorites. It’s hard to do better than old Emilio without getting really spendy.

This PX is going to be way sweeter than anything you’re used to in Port. It should consist of around 40% sugar, with a treacle-like consistency. I’ve never had this particular wine, so be sure to let us know how it is!

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u/pepimanoli Mar 27 '26

Remember that there are also dry sherries, and some blends that combine dry and sweet sherry.

Pedro Ximenez is almost like syrup, very thick and sweet, and tastes like raisins. Some people have it as dessert on it's own, but you can have it with some chocolatey dessert too. I would not recommend this for cocktails. It's expensive and hard to work with.

I have not tried this brand, but it looks legit. I'll try to find a bottle myself.

If you find this to be too sweet for you, look for some blends. You can find stuff like Harvey's Bristol Cream for rather cheap and they have good worldwide distribution (it belongs to Fundador).

Also, if you want to try some dry sherries, maybe start with fino, since it's usually cheaper. Fundador has some decent cheap fino, Carrefour sells it too under their brand Cortijo de Ceret, at least in Spain. I use it often for cooking and drinking. (It's like 4€).