My Sherry Revolution

I’m not an “in”experienced Sherry drinker… I just haven’t experienced Sherry for all it has to offer… until recently.

I did know that “true” Sherry is always from Jerez, in Southwest Spain… but who knew that a nice light fino or briny Manzanilla could easily take the place of that Muscadet I had on reserve to go with my oysters on a half shell? Or that a nutty Amontillado or for that matter, an often more scarce Palo Cortado, could pair just as well as an off-dry Vouvray with my chicken Biryani!?

Recently, Manish and I participated in a Sherry and cheese pairing class at Murray’s Cheese Shop and literally opened our eyes to the world of Sherry! Kerin Auth was the moderator extraordinaire as she knows everything there is to know about Jerez! Her exclusively Spanish wine shop, Tinto Fino, has the best inventory of Sherry available on the east coast!

My favorite from the tasting was the Valdespino Contrabandista Amontillado – Mostly palomino fino with a touch of pedro jiminez grapes… chalky soils… average aging is ten years… nutty, toffee-sweet tones with great acidity! (Available at Tinto Fino)

And here is one that both Manish and I are loving right now… The La Bota de Palo Cortado #34 – Palo Cortado is a style of Sherry that offers the best of “both worlds…” the elegance of amontillado with the power and structure of the oloroso! Rare and delicious!

We at 56 just started carrying some noteworthy Sherry (La Bota 34 being one of them) and I’m sure it’s only a matter of time that the trend will catch on. So, although I may be 2 and a half months late to participate in Sherry Week (NYC hosted many events at the end of October honoring Sherry at each and every one,) please join me in MY Sherry Revolution. Not trying to be political or controversial – just trying to open people’s eyes and palates to Sherry as an alternative to your every day wine pairing… Try it, you’ll thank me 🙂