Sherries to Inspire

What better theme for a tasting at this time of the year than ‘Sherry, Port and Madeira’? Although sales of all alcoholic drinks peak around now, wine merchants will tell you that these 3 are particularly seasonal. And so, for my latest day course at Stoke Lodge in Bristol, I took along a selection of old favourites combined with some less well-known bottles hoping to inspire the group of enthusiasts who signed up.

As the Ports and Madeiras all had an element of sweetness in them, I began with the sherries and the most delicate and driest of all, a Fino.

Sherry 3

La Ina is widely available around £9.50 but its purity of flavour and length suggests something much more expensive. While grapes for a Fino can be grown anywhere within the Jerez region of south-west Spain, the Manzanilla vineyards are nearer the coast around the town of Sanlucar de Barameda, giving that sherry a slightly salty tang. My choice, a Pasada (£11.95 from the Wine Society), is a particular kind of Manzanilla which has spent around 7 years in barrel, giving a more mellow, nutty flavour.

Sherry 1

Oloroso sherries are altogether richer and fuller in taste and are a much darker colour. Many are sweetened before bottling but I found a delicious dry example in Lustau’s Almacenista range (£17.99, Waitrose Cellar) – as smooth as any I have tasted.

Sherry 2

For the final sherry, I went to the opposite extreme: the lusciously sweet, almost treacly Tio Toto Pedro Ximenez (Wine Society, £13.95). Pedro Ximenez, or PX to its friends, is often used to sweeten other sherries but here, on its own, it would make a perfect accompaniment to Christmas Pudding or – my favourite – poured over good quality vanilla ice cream. It also paired nicely with some chocolate cake generously brought along by one of the class to celebrate a birthday.

And then we broke for lunch. A good place to end this Blog. Next time, I’ll tell you about the equally delightful Madeiras and Ports I shared with the group in the afternoon.

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