There completely nothing wrong with wine or beer, or the rest that you admire to have with your tapas. But until you are it with sherry, you're missing out on a taste tradition going back thousands of years. The first documented reference to sherry was inspired by around 1 BC - and that author mentioned original vines brought using the Pheonicians in 1100 Bc!
First things first though: the Spanish do not call their wine 'sherry'. This is anglicised version of truly 'Jerez' (which is pronounced 'hereth' with the accent on the second 'e'). To be treated a genuine 'sherry' a wine must come contrary to the 'sherry triangle'. This is often a region upon the Atlantic coast of Anadalucia bordered through the towns of Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda. So, no matter it says on the bottle, everything else is just fortified wine in the fashion of Jerez.
There are three main types of widely-available sherry: dry, medium and sweet, plus 2 people that truly are a bit different and harder to find. We'll cover the main ones first.
The associated with sherry.
First right now the dry sherries Fino and Manzanilla. These are pale in colour, bitingly dry and delicately tasting. The Manzanilla has a salty, nuttier taste. Yet primarily served as aperitifs before the meal therefore tapas for a starter. However, many Spanish people drink these as a wine around the meal. They are very versatile wines built perfectly with jamon, chorizo, mild cheeses, white fish and all seafood.
Next up comes the medium-dry Amontillado. This is a golden amber colour using a dry but nutty tang. It goes well with poultry and game, robust cheeses and oily fish like sardines and large mackerel. A darker, richer sherry but still a medium is the Oloroso. That perfect for red meats and stronger game clothing.
Finally comes the dessert sherries : Moscatel and Pedro Ximenez. These are both very sweet and are best for desserts and blue cheeses. The Moscatel is a softer wine and the Ximenez can be a rich, dark Spanish beauty in a glass!
A couple of options to positively try surely are a Palo Cortado and a Pale Moisturizer. The Palo Cortado is a rare wine and that is a sort of cross between an Amontillado and an Oloroso. Drink it with the richer foods like game, strong cheeses, etc. You can likely find the Pale Cream more quickly available. Is just basically a fino that have been sweetened. It can be interesting flavour and goes well with rich pates like foie gras, or try it with fruit and mad.
A commonly-found sherry could be the Cream. It is a dessert wine in the fashion of the Ximenez while not so rich - or expensive! Try it with sweets, pastries and blue cheese.
Serving your sherry.
The best sherry glasses are the thin, transparent 'copitas' which are designed people who the employment. They are long-stemmed, to prevent the hands warming the wine, this will taper at the pinnacle to funnel those subtle and distinctive notes nicely to the nose. Don't fill the glass very halfway or wine won't have a chance to blossom and release its aromas once you swirl it around the glass.
If item . lay their hands on some proper copitas then the champagne flute would become the next-best all-natural. Failing that, just slosh some suitable into a wine glass, you heathen! But quicker to drink via wine glass than in order to not drink at all, exactly what I mention.
Temperatue and storage.
Fino and Manzanilla in order to be bought fresh and used quickly, within three months, as they don't last well in the bottle. Should always be served perfectly chilled. Once opened, keep in the refrigerator and consume within a month or more. These wines can be extremely delicately flavoured and lose their character very quickly once made available.
Amontillados could be kept within bottle for just two to three years but, again, once opened, should be consumed quickly. The ideal temperature to drink these can be a cool room temperature. However, once to remain opened you will need to keep them in the fridge with no a cool place to ensure that they're. Drinking them cold is perfectly appreciated.
The Olorosos, Creams and Ximenezes, being richer even better aged, can be kept regarding bottle for years, with respect to the quality among the wine. Once opened, they can be kept for months from a cool place, or in fridge. However that they should be served at room temperature to appreciate them at their best. A pale cream, or even a cream, 'on the rocks' is a delicious exchange.
Unopened bottles of sherry are very susceptible to oxidisation so should be stored upright, not laid down, in the cool and dark place at an even temperature. All sherries, once opened, in order to stored upright with their corks firmly in in order to prevent oxidisation and loss of flavour.
There is, of course, a basic answer to this problem of storage and oxidisation. Have prepare some tapas 'little dishes', acquire a few friends round and open the very best bottle of sherry. Then throw the cork back! What better way to enjoy your sherry and tapas the right Spanish alternative?