Wine & Travel

Snooth User: UWSNapaLover

Spain Trip (Jerez Sherry)

Posted by UWSNapaLover, Feb 21, 2010.

I just got back from an absolutely amazing 8 day trip to Spain. While staying in Seville, my wife and I did a day trip to Jerez and went to the Tio Pepe Bodega: http://www.bodegastiopepe.com/

A great experience, they have been making Sherry there since 1835! I didnt know much about Sherry before, but really enjoyed their Croft (couple bottles made it home of course)


Any Sherry fans out there?

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Replies

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Reply by amour, Feb 22, 2010.

No. Not a SHERRY fan.

But, just wondering, did you not try any wines from the famous grape of JEREZ,
Pedro Ximenez?
2004 Alvear Pedro Ximenez de Anada.....tyr it next time !!

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Reply by Cathy Shore, Feb 23, 2010.

I am a huge Sherry fan and love the wines of Emilio Lustau. Real Sherry as it's meant to be. I just love a glass of very chilled Manzanilla as an aperitif - served up with some marinated anchovies, olives and smoked almonds - the combination is sublime. And as for PX - just pour it over good quality vanilla ice cream and sprinkle on a few raisins - one of the easiest and most delicious ways to end a meal.

I could go on...

Cathy

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Reply by amour, Feb 23, 2010.

Cathy, you never cease to amaze me, darling !
Thanks for that new dessert...Entertaining is becoming easy-peesy through SNOOTH ideas !! And plenty of ideas there are on SNOOTH !

Cheers!

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Reply by dmcker, Feb 23, 2010.

Cathy, we have very similar tastes, it would seem, here as well. Am a huge manzanilla fan (though I like sherries other than finos under proper circumstances, too), and have been known to pour any number of good liquers or fortified wines over Haagen Dazs (or better) vanilla... ;-)

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Reply by amour, Feb 23, 2010.

Here comes my darling dmcker...ah! ..ah..h..hhh!!

Guess what....from my days at English National Opera,
when the lady came around in the interval with delicious
small containers of Haagan Dazs in GINGER,...I was
recently introduced to HD in PINEAPPLE AND COCONUT...
SO VERY GOOD...........Topping it should prove great...
that brings me to my TIA MARIA RECIPE BOOK
and the BLACK BOTTOM PIE made with TIA MARIA,
which I prepared for a party with Dr.Shaefer and his wife
Mary-Jeanne Creque at Sutton Place, Ny, a few years ago !

oops...do any of you add SHERRY to some Consomme/Soup?
I do! But I do not drink the thing as such!

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Reply by Cathy Shore, Feb 23, 2010.

Not terribly into Consomme although am breaking the mould tonight. Home made chicken broth with chinese noodles, coriander, mint, chopped chicken and a squeeze of lemon. Now would a sherry go with that? It would certainly go with gazpacho.

And dmcker, I'm with you on the other styles too. A dry Amontillado with wild mushrooms cooked in puff pastry, a dry Oloroso with spicey meatballs and I have a recipe for a PX cheesecake too.

Main problem is finding them here in France. I used to drink Sherry quite often in the UK - viewed with suspicion here. I buy them on my trips back (in half bottles only and from a supplier who turns over his stock so I know they are fresh - particulary important for the Fino, Manzanilla, Manzanilla Pasada styles)

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Reply by amour, Feb 23, 2010.

Maybe I am going to learn to sit back and experience sherry !!!!!

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Reply by Cathy Shore, Feb 23, 2010.

Well, it's not everybody's thing but in the right situation with the right food and the right people - it's worth a go!

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Reply by Lindy Hemsley, Feb 23, 2010.

Envious, envious, envious UWSNapaLover. Am a huge sherry fan and Jerez is high on my long travel wish-list. I'm with Cathy on Lustau, really wonderful. And one of the most inspired food and wine pairings I've had was at the sadly now-defunct MG Garage in Sydney where consomme with sherry was a match made in Heaven. Thank you for getting us talking about sherry.

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Reply by dmcker, Feb 23, 2010.

That is the problem living so far from Spain, since I view finos and especially their subset of amontillados to essentially have the shelflife of beers. They've already used a hefty chunk of their optimal tasting lifetimes just getting here. Not a problem with the more oxidative sherries, though.

It always cracks me up when I read old 'oriental' cookbooks that say it's OK to replace Sake in a dish, when it's unavailable, with sherry. Usually Brit cookbooks, of course. First of all, what kind of sherry? And secondly, sherry is like a nuclear blast compared to the delicacy of Sake in a Japanese dish. Chinese dishes are different, since Shaosing 'wine' (which is not really a rice 'wine' but rather a more oxidative Chinese version of Sake, and more like beer than wine in its making, anyway) is a lot closer to sherry. In the reverse, when I've been preparing a wildmushroom soup version where I include a little amontillado or even a few drops of dry oloroso, but find no sherry in the house, I'm able to finish the dish with Shaosing wine quite successfully.

Cathy, do you never make it down to Spain? Know for a fact that a visit to Cadiz, Jerez and environs will provide many more options than any merchant in Londontown... ;-)

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Reply by amour, Feb 23, 2010.

That brings us full circle to MARSALA (ItalianWine)....which is used in some risotto recipes....Hope that eric guido is reading this! He started a great risotto thread !

Marsala is also good in zabaglione, which I sometimes prepare,
and the popular tiramasu.



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Reply by D9sus4, Feb 23, 2010.

Lived in Madrid for a year. One of my favorite snacks was a glass (or two) of Fino Amontillado with Queso Manchego and Jamon Serrano.

The best way to develop an appreciation for Sherry wine, is to try a fine Solera drawn from the cask at one of the many Bodegas (wine cellars) in Jerez de la Frontera or one of the other towns in Andalusia, Spain. Short of that, find a good wine merchant and have them alert you when he/she gets in a fresh shipment.

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Reply by D9sus4, Feb 23, 2010.

But I'm a bigger fan of the brandies made from the same Palomino Sherry wine grapes! Spanish Brandy is the best bang for the buck I've found.

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Reply by penguinoid, Feb 24, 2010.

Not tried Spanish brandy, but I've tried a few sherries I've liked -- from the very sweet (and good) Pedro Ximénez to some really nice nutty/salty finos. I'm sure there'd be lots of good food pairings with fino, but good Spanish ham is one that always springs instantly to mind.

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Reply by Cathy Shore, Feb 24, 2010.

No dmcker, I've never been to Jerez sadly but it's on my list of must dos when I have some time. Keeping up with what's going on in the Loire is pretty much a full time job so we rarely get the chance to travel elsewhere. My family has probably had enough of wine related trips when it comes to holidays too - they're more in favour of a good swimming pool and plenty of sun. So, all in good time.
You're so right about decent Finos having to be fresh. I brought back a case of half bottles in the summer from the UK from a supplier that sells bucket loads. It has already lost its perfect yeasty freshness that makes it so special. We'd better drink up.
Sorry Spanish brandy doesn't do it for me - I'm an XO girl me! But as for value for money - Sherry has to be one of the world's best kept secrets in that department. Where else can you find wines that have been ageing in ancient Soleras for years for that kind of money? May it remain unfashionable so I can still afford to drink it!

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Reply by dmcker, Feb 24, 2010.

Plenty of sun in southern Spain... can always stay on the beach, take side trips to Jerez or Sevilla, and even hop across the straits to Morocco. Sounds like a great vacation to me! ;-)

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Reply by UWSNapaLover, Feb 26, 2010.

to continue speaking of Spain, especially Seville....the olives are amazing. Since my trip I have gone to Fairway and Zabars trying to get similar olives, and even though I am spending 4x what I would have spent in Spain, they dont even come close to tasting the same.

Why?

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Reply by gregt, Feb 26, 2010.

UWSNapaLover - if you live in NYC you have access to good sherry. Lustau is of course ubiquitous, and of course we give props to them, but in some ways they're like Mondavi - all over, OK, but not necessarily exceptional in all bottlings.

However, the way the sherry business works is so messed up that you have to realize it's not that easy to like or dislike one house or another, unlike Port.

The reason is that the producers are not necessarily the bottlers. In Jerez, these two functions are different. So while the basic Lustau is, well, basic, they do bottlings for other producers, some of which are quite good.

I got lucky. Here are some of the sherries from the past couple weeks. Pedro Romero VORS Oloroso; Pedro Romero Aurora Manzanilla; Pedro Romero Moscatel; Pedro Romero Fino; (I sell this one so it makes the list frequently), Gonzalo Byass Del Duque; Toro Albala Viejisimo Amontillado; Gonzalo Byass Matusalem; Gonzalo Byass Palo Cortado; Gonzalo Byass Apostoles; T; 1950 Vintage Hildago Palo Cortado; Hildago VOS Palo Cortado; Hildago Napoleon; Osborne P^P; Valdespino 20 Year VORS Oloroso; and some PX, which I really don't like all that much.

Most interesting was the Morris Cellar Reserve Amontillado from Rutherglen in Australia. An excellent job!

Barbadillo, Pedro Romero, Hildago, all put out decent sherries at very low relative prices. If you want a truly unique experience and don't necessarily want to spring for the VORS Palo Cortado types, look for the sherries put together by Equipo Navazos - la Bota.

I have no affiliation with this company other than a friendship with the person responsible for it. He's generally considered the person who knows as much, if not more, about sherry than anyone in the world, having taught people like Jancis Robinson, etc. He traveled around Jerez, looking for old and interesting casks, and having them bottled for a group of friends. Someone asked him if they could buy some commercially, so they put together a company to sell a few cases. There isn't much and this isn't his full time job but they are available at 2 stores in New York and you should most certainly look for them. I'm not sure if they'll be available in the future. They're very much worth seeking out.

http://www.equiponavazos.com/en/sto...

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Reply by dmcker, Feb 26, 2010.

Great story, Greg. I assume there's little point in trying to chase Equipo Navazos down in Tokyo. Oh well, just another excuse for my next trip to Spain and a little on-the-ground searching of my own....

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Reply by gregt, Feb 26, 2010.

Maybe you can find that Australian one. Many of the wines from Rutherglen are just too sweet for my taste, but this was brought back by a sherry hound who's also a math professor and happened to be in Australia for a few months. Truly a surprising wine.

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