Flor (Spanish for "flower") is a naturally occurring yeast layer (Saccharomyces cerevisiae var. Chevelier) that forms on the surface of fino sherry during aging. The flor protects wine from oxidation while allowing subtle oxidative changes that create fino sherry's distinctive pale colour and delicate, fresh character. Flor development is temperature-dependent; warmer cellars favour thicker flor layers. Flor is unique to fino sherry production; it's less active in other sherry styles (Amontillado, Oloroso) where oxidation is intentional.
WHY IT MATTERS FOR COLLECTORS
Flor's presence and health are critical to fino sherry's character. Tasting fino sherry is tasting yeast complexity; understanding flor helps appreciate fino's unique profile.
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