Our Sherry

DOUGLAS
GREEN
SHERRY

NOBLE TRADITIONS ENDURE
THE NOT SO BRIEF HISTORY OF SHERRY

The Spanish province of Cadiz is the home of Sherry, specifically the Sherry Triangle, which legend has it, was first planted to vines by the Phoenicians sometime between the 11th and 9th centuries BC.   The Greeks arrived shortly thereafter, bringing their tradition of arrope, a dark sweet syrup of unfermented grape juice used to sweeten wine, and over the centuries, winemaking flourished in the region.  The arrival of the Romans in 206 BC saw the sweet wines of the region, Ceretanum or “wine of Ceret”, an early name for the Sherry namesake of Jerez, finding their way around the Roman Empire.

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The Douglas Green Pale Cream Sherry is produced from the Palomino grape and originates from Jerez-Xérèz.

It has elegant floral and nutty aromas and flavours. A pale gold traditional flor aged in wood and blended in the criadera and solera method. A rich palate provides a delicious contrast to a dry finish.

The Douglas Green Medium Dry Sherry is produced from the Palomino grape and originates from Jerez-Xérèz.

Discreetly sweet with rich layers of nuts and spice. A smooth-drinking traditional flor aged in wood and blended in the criadera and solera method.

The Douglas Green Medium Dry Sherry is produced from the Palomino grape and originates from Jerez-Xérèz.

Discreetly sweet with rich layers of nuts and spice. A smooth-drinking traditional flor aged in wood and blended in the criadera and solera method.

SHERRY & FOOD A MATCH
MADE IN HEAVEN

Sherry with the soup, white wine with the fish, red wine with the meat, port with the cheese” goes the conventional wisdom when it comes to pairing of the various alcoholic libations with food, but modern notions have turned that on its head, with Sherry in particular enjoying a resurgence of exciting parings with hitherto unthought of dishes.​

Pulpo a Gallega (Galician octopus)

Pinchitos Morunos (Mini pork kebabs)

Mejillones a la Marinera (Mussels in wine)