There is a certain moment in spring, just as the sun begins to warm the soft air, deliciously scented by orange blossom in the trees, when the Sherry Wine Region bursts with a fresh energy. The sun is a life-giving force, boosting our own mood, and affecting nature all around us. In Jerez, windows are thrown open, and the tabancos are once again filled with their characteristic music and vibrancy. Between century-old casks and walks in the sunshine, everyone reveres the glories of spring.
This season brings together all the quintessential characteristics of this land. Spring arrives and everything comes to life: the sun shines (not too much; just enough), the outdoor bar terraces fill up, and life moves outdoors; seasonal products are at their best; and everyone toasts this wonderful season. It's time for cuttlefish, potato salad, Sherry Wines, and relaxed after-dinner conversations. They used to say that la primavera, la sangre altera (literally, spring changes the blood), and they couldn't be more spot-on, because in the south, this season is nothing short of marvellous. This is a guide to savouring springtime in the Sherry Wines Region as it deserves to be savoured: with a glass in hand and a hankering to celebrate.
The wine that marks the rhythm of the season
In the south, when the good weather arrives, people celebrate by drinking Fino or Manzanilla Sherry. Either option is good; both are saline, fresh, and full of character. Served chilled, these crisp, dry Sherry Wines feed the soul, with that instant joy that accompanies a gratefully-received pre-lunch aperitif. Ideal for spring, they pair beautifully with light dishes, because they have a specific character thanks to ageing under the velo de flor (veil of yeast), the unique natural phenomenon that only happens in this region.
Spring is also the time when wineries launch their En Rama wines. These are unfiltered versions, which are taken straight from the barrel and are therefore both intense and ephemeral. It's like imbibing the soul of the Marco de Jerez, as if you were a winery foreman who has dipped his glass into the cask to taste what is fermenting there. Each year these En Rama wines are different, and they are only available for a limited period of a few months.
En Rama 2025: what’s coming up next
If you are wondering what an En Rama Sherry Wine is, and why everyone is talking about the En Rama season at this time of year, it is because the wines are bottled straight from the cask, unfiltered and unclarified, preserving their raw, intense character. In spring, the layer of flor is at its peak, which is why they are released now.
The Sherry wineries are already preparing for the En Rama releases of 2025. As you’d expect, they focus on quality, selecting with care from various casks, to get the best out of their Sherry production that is still living.
Spring: the best time for wine tourism
Spring is undoubtedly the best time to visit wineries in Jerez, Sanlúcar or El Puerto and to enjoy activities in the Sherry Region. Not only for the weather, but also for the light, for the gardens in full bloom, for that special something discernible in the air when you walk around a historic winery and sense the seasoned wood, the living wine, the silence of the cellars, and the rays of sunlight filtering through the windows. It is a deeply spiritual experience, a truly sublime moment.
In Jerez, you can explore the monumental Gonzalez-Byass winery, or immerse yourself in the elegant sobriety of Fundador. In El Puerto, the views of the Guadalete from Gutiérrez Colosía or the centuries-old history of Osborne await you. In Sanlúcar, it’s all about the Manzanilla: visit Barbadillo or Hidalgo-La Gitana, where the saltpetre and the proximity to the sea create their own version of wine, elements that make this sherry unique.
Many wineries offer special experiences in spring: open-air tastings, walks through the vineyards, cycling routes or even picnics among the vines. A great plan if you want to experience slow wine tourism in the south of Spain, with a climate that makes you want to enjoy every moment outdoors.
Spring dishes, spring wine
Spring also arrives on your plate in the Marco de Jerez. The star produce of the season? Broad beans, baby peas and artichokes, but also the catch of the day, which is converted into exceptional seafood stews and fried dishes. In short, simple, uncomplicated cuisine, offering tastes that linger in the memory. Here there is no need to dress anything up, or add fancy sauces: the produce speaks for itself and the wine dances to its tune. It's the season for urta a la roteña (Rota-style sea bream), mackerel with piriñaca salad, shrimp fritters, and tuna with onions: all delicious, typically Andalusian dishes.
For each dish, there’s a wine - a spring wine. Vegetables go wonderfully with an Amontillado; tuna calls for a well-chilled Manzanilla; and Fino is the perfect accompaniment for fried foods and Iberian cured meats. Wine is best imbibed along with good food and good conversation, and pairing with Sherry Wines is sublime.
And if you need restaurant recommendations, take note: Mantúa, El Almacén, La Carboná and Botagorda in Jerez; Casa Bigote in Sanlúcar; La Taberna del Chef del Mar in El Puerto. And don't forget to stop by a tabanco: these temples where wine is served in jugs, tapas are generous, flamenco floats in the air, and where time seems to have stood still, taking you back to a bygone era.
It's Feria time!
Another of the delights that come to the Sherry Wine Region in spring is the fairs. It's a time of albero (the sand of the fairground), farolillos (strings of small, coloured paper lanterns), and glasses of chilled Sherry Wine served with the flair that is so typical of this land. From the April Fair in Seville (from 6 to 11 May), which marks the start, to those of Jerez, El Puerto and Sanlúcar, the fairs follow one after the other. In May, between the 17th and 24th, the González Hontoria park becomes an ephemeral, festive city where people dance bulerías and drink Fino in abundance – as well as rebujito, of course. Then comes the Feria de la Manzanilla in Sanlúcar (27 May to 2 June), with its seafaring ambiance. Each fair has its own distinct style, but all with certain common elements: brimming with joy, unique wines, and the sensation that you’re experiencing something that can only be experienced in Andalusia.
One practical tip: if you’re going to drink Fino or Manzanilla at a fair, make sure it is well chilled. This is the best way to cool down on those particularly hot days, and it is the best way to drink these wines. And above all, you should drink it in moderation and responsibly. If you want to follow the tradition of Fino at the feria, ask for it to be served in catavinos (small glasses) and remember to pick the glass up from the base to avoid warming it with your hands. The best gastronomic accompaniments? Iberian ham, cheese, prawns, and fried fish.
Spring in the Marco de Jerez can be explained in words, but it is much better to experience it for yourself. It is light that illuminates everything, wine that flows into every glass, and joie de vivre everywhere. It is getting lost among hundred-year-old casks, strolling through tabancos where palmas and alegrías sound, and noticing how the air changes when the fair arrives. From the bodegas to the casetas, you celebrate with all five senses and a contented soul. Everything flows, because in this land, enjoying spring is almost an art. And if there is a glass of Sherry Wine to hand, even better.
