Flor: Flor is the Spanish term for a cap of yeast that forms over Sherry wine as it ages in barrel, protecting the wine from oxidation.
Floral (also Flowery): Literally, having the characteristic aromas of flowers. Mostly associated with white wines.
Sherry: Sherry is a fortified wine made in Jerez, Spain, most often from the Palomino grape but also from the Pedro Ximénez and Moscatel varieties. Following fermentation, the wine is fortified with distilled wine spirit, up to the minimum strength of 15.5 percent alcohol. The fortified wine is then usually aged in oak barrels arranged in a solera system of multiple vintages, and which may include more than a hundred vintages of Sherry blended together. Sherries may be classified by their quality, age, sweetness and or alcohol contents into categories which include fino, manzanilla, amontillado, oloroso, cream, etc.
Manzanilla: Manzanilla is a category of fino Sherry made only in Sanlúcar de Barrameda. It is lighter and drier than most finos.
Amontillado: Amontillado is a category of Sherry which begins aging in the same manner as a fino Sherry, with a flor yeast cap to protect from oxidation and keep the wine fresh-tasting, but amontillado is then exposed to oxygen, allowing the wine to darken, becoming richer than a fino but still lighter than an oloroso.
Fino: Fino is the driest classification of Sherry wines. The freshest and palest category of Sherry, finos are protected from oxygenation by a cap of flor yeast while aging in barrel.