I agree.
We can get some Lustau sherry here in Oz, but the importer does not bring in the almacenista bottlings.
Thankfully we can get some of the Cayetano del Pino sherry under the Sanchez Romate label. I do have some in my cellar.
Which Brandy or Cognac?
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We can get some Lustau sherry here in Oz, but the importer does not bring in the almacenista bottlings.
Thankfully we can get some of the Cayetano del Pino sherry under the Sanchez Romate label. I do have some in my cellar.
A few Spainish brandies. I have a preference for cognac, but thus is an interesting change, and excellent for a comparative tasting.
3 Lepantos from Gonzales Byass (fino on left, old Oloroso in the middle and Pedro Ximinez on right)
El Maestro Sierra and Cardinal Mendozo (from Sanchez Romate)
3 Lepantos from Gonzales Byass (fino on left, old Oloroso in the middle and Pedro Ximinez on right)
El Maestro Sierra and Cardinal Mendozo (from Sanchez Romate)
Very nice lineup! The El Maestro Sierra is a favorite of mine.
I’ve had the Lepanto fino, which is the only Spanish brandy I’ve had. It was great. There is a distillery (Hillrock) up the road from us that makes solera aged whiskies. Excellent but expensive.
I nominate this as my spirit of 2021 - Equipo Navazos La Bota 29 Brandy de Jerez.
I was really blown over by its quality.
I shouldn't have been surprised as everything Equipo Navazos releases is very good to excellent. And Jesus Barquin (one of the founders of Navazos) told me personally how good this was.
This is the 1st of 3 releases. The unenviable task is to track down bottles of the other releases.
I was really blown over by its quality.
I shouldn't have been surprised as everything Equipo Navazos releases is very good to excellent. And Jesus Barquin (one of the founders of Navazos) told me personally how good this was.
This is the 1st of 3 releases. The unenviable task is to track down bottles of the other releases.
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Will definitely look it up. All their products are of very high quality. Is it cask strength?
You're welcome.
I'm pleased to find someone else interested in sherry and Spanish brandy - fairly niche interest even amongst my wine buddies. I'm lucky to have 6 or so friends who share my passion for Sherry here in Sydney.
I used to put on tastings of sherry (from my stash) but a raging problem with my sinuses (thankfully now behind me) and Covid this past 2 years has put a brake on this.
Hopefully I can re-start the tastings again in 2022.
Great chatting with you
Ray
Very happy to have the opportunity to chat about them as well, especially on such a forum. In New York city, most wine professionals are Sherry enthusiasts but the population at large, unfortunately, has very little interest. Much was tried to promote the category, however little progress was made.
Glad to hear that you are better and wishing you many tastings in the New Year!
Dan
My sherry experience is limited to cooking, particularly a splash over seafood dishes.
I've never heard of a sherry tasting or flight.
Any directions or suggestions for a newbie?
Hi @The Amish Tyrant,
A good starting point is finding a bottle shop or wine merchant who has a good range of sherry. If you make your interest known, you may score an invitation to a tasting (often free or at a greatly subsidised cost) or even a dinner where the sherry is matched with food.i
The one advantage of sherry is the entry level is of good quality and cheap (compared to other wine) and often available in half bottles.
A few good, easy to find producers are Gonzalez Byass, Lustau, Barbadillo, Sanchez Romate, La Guita. You should be able get a handle on the different categories of sherry by tasting through their range
You can then explore the better producers like Valdespino, Emilio Hidslgo, Fernando de Castilla, Equipo Navazos, Bodegas Tradicion, El Maestro Sierra, Toro Albala, etc.
THE very best book you can get on Sherry is "Sherry, Manzanilla & Montilla" by Peter Liem and Jesus Barquin.
I am in the unfortunate position of loathing both beverages. Shame really because a quality drink goes well with a pipe.
Fino or manzanilla (dry sherry) can be an acquired taste being bone dry. It is wonderful as an aperitif especially with olives or oysters.
Amontillado is an aged Fino, and has more complexity. It goes very well with seafood. It was sublime with a lobster bisque as well as abalone recently.
Oloroso is more full-bodied and goes well with meat dishes. I love it with cheese.
PX (Pedro Ximenez) or "black sherry" is very sweet. Try it with Christmas or fruit cake or poured over vanilla ice cream.
I love dry Sherry. Haven’t had it for a while but have a few bottles on hand.
I love all sherry, and bemoan the fact that we don't drink them often enough.
We are so lucky in Sydney to have an abundance of fresh seafood.
Dry sherry esp Fino and Manzanilla go so well. My personal favourite is anchovies (has to be prime quality) on toast. A salsa of finely chopped parsley, capers and olive oil really makes it sing.
Another is small prawns/shrimps (no more than 1.5inch) floured, deep fried served with a dusting of salt&pepper, a small amount of chopped fresh chilli and a squeeze of lemon with a glass (or 3) of cold manzanilla ?
Lots of myths about sherry (like pipes) including not cellaring/aging bottles.
A myth that is absolute rubbish - "don't cellar sherry". A bottle cellared 5-10 years may not be as fresh as one that has just been bottled, but they don't "go off". I have had stellar bottles that were bottled 30-40 years earlier
Opened bottles will keep for days in the fridge if re-sealed. They have been aged in casks for years (I have sherries that have had 60-80years+ aging in casks) so a little air is not going to affect them adversely over a few days
I love all sherry, and bemoan the fact that we don't drink them often enough.
We are so lucky in Sydney to have an abundance of fresh seafood.
Dry sherry esp Fino and Manzanilla go so well. My personal favourite is anchovies (has to be prime quality) on toast. A salsa of finely chopped parsley, capers and olive oil really makes it sing.
Another is small prawns/shrimps (no more than 1.5inch) floured, deep fried served with a dusting of salt&pepper, a small amount of chopped fresh chilli and a squeeze of lemon with a glass (or 3) of cold manzanilla ?
Lots of myths about sherry (like pipes) including not cellaring/aging bottles.
A myth that is absolute rubbish - "don't cellar sherry". A bottle cellared 5-10 years may not be as fresh as one that has just been bottled, but they don't "go off". I have had stellar bottles that were bottled 30-40 years earlier
Opened bottles will keep for days in the fridge if re-sealed. They have been aged in casks for years (I have sherries that have had 60-80years+ aging in casks) so a little air is not going to affect them adversely over a few days
I love all sherry, and bemoan the fact that we don't drink them often enough.
We are so lucky in Sydney to have an abundance of fresh seafood.
Dry sherry esp Fino and Manzanilla go so well. My personal favourite is anchovies (has to be prime quality) on toast. A salsa of finely chopped parsley, capers and olive oil really makes it sing.
Another is small prawns/shrimps (no more than 1.5inch) floured, deep fried served with a dusting of salt&pepper, a small amount of chopped fresh chilli and a squeeze of lemon with a glass (or 3) of cold manzanilla ?
Lots of myths about sherry (like pipes) including not cellaring/aging bottles.
A bottle cellared 5-10 years may not be as fresh as one that has just been bottled, but they don't "go off". I have had stellar bottles that were bottled 30-40 years earlier
Opened bottles will keep for days in the fridge if re-sealed. They have been aged in casks for years (I have sherries that have had 60-80years+ aging in casks) so a little air is not going to affect them adversely over a few days
Apologise for the triple post
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