Palomino
Palomino, a late-ripening vine, resists grape rot but is prone to anthracnose and powdery mildew. It yields low-acid white wines with a neutral taste, conducive to oxidation, ideal for fortified wines. Integral to Sherry styles like fino, manzanilla, amontillado, dry oloroso, and palo cortado, it's often blended with Moscatel de Alejandria. Barros and Arenas soils primarily host Pedro Ximenez and Moscatel grapes, reserved for sweet Sherries.
Taste
Sherry's distinctive taste arises from intricate winemaking processes rather than the inherent flavour of a single grape variety. Palomino, the primary grape, exhibits a neutral taste. Still white Palomino wine features notes of apple, peach, and saline, while dry Sherries reveal aromas and flavors of almond and fresh herbs.
Other
This grape is essential for Sherry production in Andalucia and thrives in the unique "albariza" soils, dominating 90% of Jerez vineyards. Its adaptability to dry, warm climates, high-yield vines, and thin skins make it ideal for Sherry-style wines in California and brandy in South Africa.