Jerez Recommendations
Discussion
In as much as the regional fortified wine, thereof!
There must be more to it than Harvey's, and Amontillado used for cooking and I remember some cooking programmes where the resident wine expert would wax lyrical about sherries. Can't remember any of them though.
Any recommendations? Not fussed whether it's light / dark / dry / sweet etc. Just good examples of the different styles.
There must be more to it than Harvey's, and Amontillado used for cooking and I remember some cooking programmes where the resident wine expert would wax lyrical about sherries. Can't remember any of them though.
Any recommendations? Not fussed whether it's light / dark / dry / sweet etc. Just good examples of the different styles.
Fino - Tio Pepe, whilst widely available is excellent. Manzanilla is worth a go too. La Gitana is always good. Some Jamon, salted almonds and olives to go with it. Lovely.
Also worth trying an aged dry Oloroso if you can get it.
Pedro Ximenez - liquid christmas pud
Gonzalez Byas Matusalem is a fave, although technically an Oloroso, it is sweetened with the sticky PX.
Also worth trying an aged dry Oloroso if you can get it.
Pedro Ximenez - liquid christmas pud
Gonzalez Byas Matusalem is a fave, although technically an Oloroso, it is sweetened with the sticky PX.It's quite tricky, so I'd suggest:
- Step 1: find a decent retailer with proper sherries (any house). Half bottles are particularly handy.
- Step 2: get your head around the styles first, before learning about the houses.
Wikipedia is as good a start as any. The styles are significantly different, so you need to find the one(s) that appeal to you.
Fino's dry, very dry. I can't comment as it does nothing for me. I'm not even a fan of nutty flavours, so don't really experiment. But I certainly won't turn down a small Amontillado as an aperitif (or cook's assistant). Amontillado's for going down the chef's throat, not the trifle!
- Step 1: find a decent retailer with proper sherries (any house). Half bottles are particularly handy.
- Step 2: get your head around the styles first, before learning about the houses.
Wikipedia is as good a start as any. The styles are significantly different, so you need to find the one(s) that appeal to you.
Fino's dry, very dry. I can't comment as it does nothing for me. I'm not even a fan of nutty flavours, so don't really experiment. But I certainly won't turn down a small Amontillado as an aperitif (or cook's assistant). Amontillado's for going down the chef's throat, not the trifle!
HiRich said:
Step 1: find a decent retailer with proper sherries (any house). Half bottles are particularly handy.
Do Tanners in Shrewsbury have a decent reputation for stocking sherries? I only ask as they're local.I suppose what we're after is one that's not too cheek-puckeringly dry, but not so sweet as to make your teeth itch. Talk about sitting on the fence.....
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