That "other" fortified wine ... Sherry

[Roy Hersh]

http://www.nytimes.com/interactive/2008 ... il0=y&_r=0#

Outside of Fino, I enjoy Sherry but don't buy it or get to drink it often, outside of the rare bottle of PX, or I should say, glass of PX ... as I can't imagine drinking more than that at any given seating.

What about you, which style to do you appreciate most and do you have a favorite category of Sherry and favorite producer?

[Michael T]

Does this look like a "sherry" forum? Sorry Roy, I couldn't resist.

[Miguel Simoes]

[John F. Newman]

Sherry is another example of hard to find as concerns variety and quality in local liquor stores. Stocking Dry Sack and Harvey's Bristol Creme on a shelf is hardly variety.

A friend of mine recently showed me a bottle of Amontillado he had above his stove, but then confessed he only bought it because of the Edgar Allen Poe story. Who knows how long it has been sitting open ... luckily he doesn't cook much.

I would love to learn more about sherry, but my experience is mostly confined these days to adding it soups and memories of sipping it in Andalusia.

Wall Street Journal story: Sherry: Why Is It So Unpopular? Sherry's Long, Rich Past and Uncertain Present
http://online.wsj.com/article/SB1000142 ... 17236.html

[Miguel Simoes]

"At Terroir Tribeca, a New York wine bar, anyone who orders a glass of Sherry before 6 p.m. gets it free. Does anyone who orders a glass ever order a second? I asked Terroir's bartender Gary Catano. "Never," he said. Goodwill—and free samples, it seems—can take Sherry only so far."

Ooops... wonder if people feel bad for getting it for free. Charging a nominal fee like $1-2 for second servings would do away w that issue...

Or maybe they just dont like it that much...

Had prob about a dozen bottles of Harvey's Bristol Cream over the last ten years and find it enjoyable, especially when chilled.

[Eric Ifune]

I'm a big fan of Sherry. I've even some long bottled wines in the cellar including a Valdespino Ynocente which is probably preWWII. I really like the entire Valdespino lineup. Sandeman, a familiar name on the boards, also is known for Sherry. Their "Royal" range is very good; unfortunately the "Imperial" line died out some years ago.

[Carl D]

I'm a big fan of the Gonzalez Byass 30 year old PX sherry that we had a couple week ago - that's about the extent of our experience so far! Just got in 4 bottles of a younger PX to try out, but haven't opened any yet.

[Carl D]

I'm a big fan of the Gonzalez Byass 30 year old PX sherry that we had a couple week ago - that's about the extent of our experience so far! Just got in 4 bottles of a younger PX to try out, but haven't opened any yet.

While we're talking about that other fortified wine...

Can anyone explain to me what "30 years old" really means on a Sherry, which is aged in a Solera system? Is it the average age? Minimum? Or is it less defined, such as it is for Tawny w/indication of age?

[Moses Botbol]

Amontillado and Oloroso are the two styles of sherry I enjoy the most. PX is too flabby and Fino is not enough for me. I can see how they are a tough sell.

[Glenn E.]

PX is too flabby and Fino is not enough for me. I can see how they are a tough sell.

PX is good on ice cream and Fino is great for cooking.

Actually I like PX a lot, but it is pretty sweet. I can see how others might not enjoy it as much.

[Eric Ifune]

While we're talking about that other fortified wine...

Can anyone explain to me what "30 years old" really means on a Sherry, which is aged in a Solera system? Is it the average age? Minimum? Or is it less defined, such as it is for Tawny w/indication of age?

Average age of the wine.

[Carl D]

Average age of the wine.

Thanks. That seemed the most logical, but you never know with these things... :)

[Eric Ifune]

While technically fino is a fortified wine, I think it best to use it as a table wine. Very appetizing with grilled fish or crustaceans.

[Paul Fountain]

While technically fino is a fortified wine, I think it best to use it as a table wine. Very appetizing with grilled fish or crustaceans.

I never really understood fino until I had it chilled in some very hot weather in Spain. I agree that it is better at the start of a meal and I reckon it goes alright with some top quality Jamon too. I'll occassionaly start a meal at a restaurant with a fino or a manzanilla when I get the opportunity.

[Eric Ifune]

Just opened a 500ml bottle of Sandeman's Royal Esmerelda, now it would be catorgarized as a VOS Amontillado. Pale gold, very dry, enormous complexity.

[Miguel Simoes]

This got me to try some Alvear PX Solera 1927.
Tastes like liquid plum jam. Super viscous and concentrated. It is dessert in itself. So crazy sweet though, will look to have it super cold next time.
A huge bargain at $16.5 for a 375 cl bottle.