Sherry holds a unique spot in the hearts of many Australians, tracing memories from old-school pantries to today’s trendy bars. It’s a fortified wine originally from Jerez in Spain, crafted from white grapes like Palomino and cherished for its wide range of flavours. For a long time, Aussies were partial to a splash of sherry before dinner, an early evening staple alongside bikkies and cheese. These days, sherry’s had a makeover, shaking off any dusty old reputation and stepping confidently into new drinking circles. Bars around the country are pouring it as a chilled aperitif, mixing it into cocktails, and reminding us there’s so much more to this drop than nostalgia.

In Australia, we now bottle our local versions under the name ‘Apera’, a respectful shift that lets us celebrate local creativity without stepping on Spanish toes. Makers from the Barossa and Riverina to Rutherglen are producing vibrant apera that stand tall next to the Spanish originals, offering everything from delicate and dry, to rich and hedonistically sweet. Australian drinkers love a Fino that sings with crisp, nutty aromas or a PX-style that oozes syrupy sweetness, and it turns out sherry is just as good with fresh prawns from the market as it is with rich desserts.

What’s really bringing sherry back into fashion down under is its knack for pairing effortlessly with our relaxed style of eating and entertaining. It slots right onto the table beside Vietnamese street food or Italian antipasto, a real shape-shifter whether you’re after a dry kick or a luscious treat. Modern bars and restaurants get it, sherry is popping up on lists for food pairing and standing alone as unique sipping option.