Virtually tasty: sherry 'how-to' pairings and vlogs

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Sherry is being introduced -- or reintroduced -- to generations around the world via new sherry bars like the tiny Bar Pepito, opening in London on March 19, or the hipster trend of enjoying a bottle of sherry with sashimi and sushi. Here is a short guide to sampling sherry with advice from sherry winemakers and vloggers including WineVault and WineLibrary.

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Sherry is being introduced - or reintroduced - to generations around the world via new sherry bars like the tiny Bar Pepito, opening in London on March 19, or the hipster trend of enjoying a bottle of sherry with sashimi and sushi. Here is a short guide to sampling sherry with advice from sherry winemakers and vloggers including WineVault and WineLibrary.

The online how-to guide eHow explains how to identify the tastes and aromas of different types of sherry in four steps: http://www.ehow.com/how_2330203_identify-tastes-aromas-different-types.html

Winevault.tv, a wine enthusiast and vlog, tastes four sherries with special guest Rafeal from Gonzalez Byass Sherry: http://www.viddler.com/explore/bryantj/videos/143/

Winevault.tv, a wine enthusiast and vlog, tastes Del Duque Amontillado 30-year aged Sherry and El Candado Pedro Ximenez Sherry A.R. Valdespino: http://www.viddler.com/explore/bryantj/videos/76/

Top tips from culinary alchemist Heston Blumenthal on how best to use sherry for cooking and drinking: http://www.5min.com/Video/How-to-Cook-Creatively-with-Sherry-59104740

At WineLibrary.tv, Gary Vaynerchuk hosts Jancis Robinson, renowned wine critic and master of wine, on his vlog to discuss wine and taste La Guita Manzanilla sherry. Robinson said, "Sherry is one of the wine world's great undervalued treasures, massively.": http://tv.winelibrary.com/category/sherry/

FoodArts, a food and wine blog, offers the following food pairing tips from Bill Summerville, the managing director of Solera, a Spanish restaurant in Minneapolis.

Fino ("fine" in Spanish) and Manzanilla: seafood such as shrimp a la plancha or salt cod croquettes with piri piri (Portuguese hot red pepper sauce). Serve well chilled.

Amontillado and palo cortado: robust dishes like lamb meatballs with almogrote (cheese/garlic/pepper pâté) or roasted rabbit with artichokes, mushrooms, and lemons.

Oloroso ('scented' in Spanish): bold flavor combinations like chorizo stuffed dates with smoked bacon.

Pedro Ximénez and Moscatel wines are dominated by flavors of golden and dark raisins. Their sweetness and silky mouth feel make them natural companions for foie gras or as dessert wines with churros con chocolate.

Summerville adds, "There's a Sherry for every course in a meal." Robinson, Veynerchuck and Richard Briggs, a creator of Bar Pepito, all agree with Summerville that, "Sherry is the poster child for misunderstood wine," and given the fact that most bottles are accessible and affordable for $10-40 (€7-29), it's worth a try.

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