Fino: pale, light, bone dry, ages under a layer of yeast known as flor.
Manzanilla: fino with a salty tang, from the coastal town of Sanlucar de Barrameda.
Amontillado: medium-bodied and nutty: though it's often sweetened for commercial reasons, the best are dry (seco).
Oloroso: dark, rich, pungent; sometimes sweet, but in its natural state thunderously dry.
Palo Cortado: a highly rated half-breed, mid-way between fino and oloroso.
