07 May 2012

Sherry's Spring

From left: La Cigarrea (Manzanilla) $12.99, Sangre y Trabajadero (Oloroso)$19.99, LaGarrocha (Fino) $13.99

There's tremendous bullshit going on in today's world. I suppose that's associated with greed. My 'Old Man' said they're two kinds of people, "Takers & Givers." I'm guessing the people who make Sherry are "Givers." For now.

For 10 years or so, I've been telling anyone who'd listen about Sherry. I was researching American colonies in the 18th Century and hogsheads of Sherry, along with Madeira, came up over and over in the correspondence of the day. I like drinking history so I had to give them a try.

Chilled Manzanilla and Fino won out over the sweeter Sherry. Bone dry and iced down like beer, they are the salty Atlantic rushing over your lips and sliding up your tongue. If there is a woman who can kiss like the ocean -- I want to know her. Clean, bright, filled with the sun and simple. Olive's stuffed with lemon. Spanish sardines with lemon. Langosta with lemon. You feel it in the back of your mouth where it makes you pucker and smile.

Spring is a good time to try it. I'll admit, it's not for everyone...but for those in the know, it's cheap, plentiful and amazing. There's no better way to visit Spain or the 18th Century. Just bring the food, Manzanilla olives, Manchego cheese, Marcona almonds and sliced Jamon iberico. And look for the woman who can kiss like the sea.


Anonymous said...

Great post Tin.

If I'm not mistaken Sherry does not keep well. Worse than regular wine. I'm assuming you finished the bottle the day you opened it? If not, did you try some the following day? Just curious.


Main Line Sportsman said...

I sheepishly admit that my own Sherry consumption revolves around cooking...I do buy a decent bottle for this application..use in game pies and Chicken Tettrazini...and always a healthy splash on Snapper Soup. It also tastes great on Pumpkin Pie...and old Main Line tradition.
I did have a Great Aunt who rarely drank. But at cocktails before a Holiday dinner she would ask for a "Sherry Cobbler."
This was dry sherry, a teaspoon of bar sugar or simple syrup, a lemon and a lime wedge and healthy amount of shaved ice.

Ben said...

You know, except for a night as a guest dining in with an Inn of Court while living in London, I've never paid attention to sherry. And that night was really over-consumption.

I think this summer I'll give it a proper try. Thanks for the push.

Sir Fopling Flutter said...

Nothing better than a glass of fino or manzanilla on a hot summer day.

To Matthew's question, keep it in the refrigerator and it'll be OK to keep overnight. Otherwise buy it by the half bottle to ensure you can always open a fresh one.

Anonymous said...

My preference is for Amontillado -- not quite as dry as Fino, not as sweet as regular sherry. Great at the end of the day on ice!

Anonymous said...

Thanks Sir Fopling. I'll make sure there are some friends around when I buy a regular sized bottle.


heavy tweed jacket said...

Tintin, Great post. Fino is the preferred Sherry in this house. Great with olives and almonds. I hope it never catches on.

Anonymous said...

You need to spend some time in Southern Spain my friend. Jerez is fantastic, as is Rota (dirty little sailor's town) and Cadiz. Seville is where to go if you want to get classy.

But the Sherry, to die for. First taste of Amontillado, didn't know what to think; but the finish, oh what a finish.

Won't lie, had to buy a bottle of good Port though when my wardroom went down to celebrate Nelson's Day at Cape Trafalgar. Might not be Royal Navy, but the United States Navy had a ton it owes to it.

Bebe said...

Ah, good times ahead...you're into the sherry bottles now. One of my school teachers had an amazing collection (as I now know after years of learning about and visiting Jerez) which he surreptitiously shared with me and a couple of others whose underage mouths were open only for the elixir. Try also a palo cortado or oloroso, which can be found w/o the sweetness. And as for fridge storage, while the finos and amontillados are best drunk within a day or two of opening, the palos and olorosos can hang out for perhaps a week or so, and the sweet creams for several weeks. The slight reduction in taste is barely discernable; anyone who speaks otherwise is either unrealistically obsessive or a liquor salesman. A marvelous distillation of the grape.

Anonymous said...

I've been a fan of sherry for quite some time (since maybe the mid-90's), and it is nice to see a few other fans on board. I prefer the Lustao fino (which appears to be commonly available in the States) as an aperitif, and the Lustao oloroso after dinner. I keep fino chilled always (and for far longer than a couple of days). I find that oloroso does not require refrigeration and keeps well for a very long time. I'm also a long time fan of St. Julian Solera Cream Sherry (Paw Paw MI), which I acquire on each visit back to Michigan. This fortified wine keeps just like Port, and is every bit as good as NV tawny Port.