Mrs Magpie
On a bit of break...
I think it's earlier than Beachcomber.
The joy of sherry, vino de Jerez
- Thread starter Badger Kitten
- Start date
I adore sherry, particularly Manzanilla
We drove to and from andalucia a couple of years back and brought over 50 bottles back with us - loads of different brands of manzanilla, plus a few montillas (sherry like but from a different area of andalucia near cordoba) and a couple of olorosos and amontillados.
need some more now I think.
We drove to and from andalucia a couple of years back and brought over 50 bottles back with us - loads of different brands of manzanilla, plus a few montillas (sherry like but from a different area of andalucia near cordoba) and a couple of olorosos and amontillados.
need some more now I think.
Cid
Proper break this time
Have you ever been to Buckfast? there is absolutely no sign that they make it there whatsoever... They sell trappist beers in the abbey shop but nowhere do they acknowledge their dirty little secret.
Lovely place btw, right on the edge of Dartmoor.
No it's not an alkies drink. Sherry is not that vile stuff sold for a few quid labelled british fortified wine.
Johnny Canuck3
Well-Known Member
This was a bit of an ambiguous comment. The popular sherries here typically came in dark glass bottles. Before at least, it was rare to see sherry in a green bottle, or a clear one. Cultural superstition.
Badger Kitten
oof
This was a bit of an ambiguous comment. The popular sherries here typically came in dark glass bottles. Before at least, it was rare to see sherry in a green bottle, or a clear one. Cultural superstition.
have you gone out and found some Fino yet and had it with salted almonds and cheese and stuff?
Johnny Canuck3
Well-Known Member
No. I've had a few beer, but it's been during the week, so no bottles of vino.
Maybe on the weekend.I dare not have a bottle of sherry, especially the dryer ones, in the house because I end up drinking it all.
But a tiny slice of heaven is a Sunday lunch time, with a roast and all the trimmings coming nicely together and a glass or several of chilled Manzanilla along with BBC7 churning out some old comedy and I am like a pig in shit.
And if it is a Pig roasting then nothing goes finer with a crispy bit of crackling.
Mmmmmmm.
But a tiny slice of heaven is a Sunday lunch time, with a roast and all the trimmings coming nicely together and a glass or several of chilled Manzanilla along with BBC7 churning out some old comedy and I am like a pig in shit.
And if it is a Pig roasting then nothing goes finer with a crispy bit of crackling.
Mmmmmmm.
lang rabbie
Je ne regrette les gazebos
Johnny Canuck3
Well-Known Member
I just got a bottle of this.
We-ell, it's not what I was expecting. I'm trying to think what I'd compare it to: flat champagne, maybe. Not sweet at all, relatively thin, almost to the point of watery. I think I'm too used to the sweeter, thicker varietals.
I'll get down a couple of glasses, and see how it grows on me...
We-ell, it's not what I was expecting. I'm trying to think what I'd compare it to: flat champagne, maybe. Not sweet at all, relatively thin, almost to the point of watery. I think I'm too used to the sweeter, thicker varietals.
I'll get down a couple of glasses, and see how it grows on me...
Johnny Canuck3
Well-Known Member
I'm just not that cultured a person, you have to understand. I'm a Canadian who grew up with an Irish grandmother who liked her bottle of Harvey's Bristol Cream, or Shooting Sherry.
Johnny Canuck3
Well-Known Member
A general question for the dry sherry drinkers: what will be the consequences of drinking more than an ounce or two of this stuff?
Badger Kitten
oof
Are you drinking it very chilled?
It needs to be very chilled indeed.
Drinking several glasses will make you drunk and quite possibly give you a headache; it is an aperitif to be drunk to sharpen the appetite, with some salty nibbles like:
It needs to be very chilled indeed.
Drinking several glasses will make you drunk and quite possibly give you a headache; it is an aperitif to be drunk to sharpen the appetite, with some salty nibbles like:
- chopped manchego cheese in cubes with a splash of drak fruity olive oil and some bread for dipping
- salted almonds
- dark air-dried Spanish or Italian ham
- little anchovies or anchovy paste on croutons
- olives
- marinated grilled cold peppers in oil
- chunks of cold tortilla ( Spanish omelette not Mexican tortilla)
Johnny Canuck3
Well-Known Member
Badger Kitten
oof
Okay, I'll chill it.
I've never seen a sherry this light coloured before.
Drinking it at room temperature is like drinking a warm gin and tonic; why would you want to do that?
Badger Kitten
oof
Also, exposure to air is not good for it.
If you have opened it today, then you'd best finish it this weekend, or by tomorrow really, and keep it tightly corked in the fridge when not pouring.
It's also very good with seafood, when it is cold.
If you have opened it today, then you'd best finish it this weekend, or by tomorrow really, and keep it tightly corked in the fridge when not pouring.
It's also very good with seafood, when it is cold.
Badger Kitten
oof
Read about your lovely Tio Pepe Fino here in 'The Misunderstood Genius that is Fino Sherry'
dilute micro
esse quam videri
Never drink it with jagermeister, tequila and beer.
Johnny Canuck3
Well-Known Member
I'm game to try a lot of new things, and I've given this Tio Pepe a try. I don't think it's going to go onto my list of regular imbibements.
My wife tasted it and said, 'the only way you can make sherry palatable, is by putting it into a trifle', and I think I'd have to agree with her.
To me, it was like a bad bottle of white wine, and if I'm going to drink white wine, which as a rule I don't do by choice, I'd select something different. Maybe a Sancerre.
Part of the reason I was surprised by this, is it wasn't sherries I was drinking before. I was mistaken: it was ports.
Wanna make any nice port suggestions?
My wife tasted it and said, 'the only way you can make sherry palatable, is by putting it into a trifle', and I think I'd have to agree with her.
To me, it was like a bad bottle of white wine, and if I'm going to drink white wine, which as a rule I don't do by choice, I'd select something different. Maybe a Sancerre.
Part of the reason I was surprised by this, is it wasn't sherries I was drinking before. I was mistaken: it was ports.
Wanna make any nice port suggestions?
Johnny Canuck3
Well-Known Member
BK, you made a recommendation. Now, I'd like to recommend a couple to you.
http://www.rabbitridgewinery.com/zinbc05.html
http://www.artofdrink.com/2006/09/yellow-tail-shiraz.php
http://www.rabbitridgewinery.com/zinbc05.html
http://www.artofdrink.com/2006/09/yellow-tail-shiraz.php
Badger Kitten
oof
Oooh, they look great. I will see if I can track them down.
I'm sorry that you didn't like the dry sherry.
Thanks for the rec.
lang rabbie
Je ne regrette les gazebos
Not as completely stupid a mistake as Johnny sometimes manages
The same British wine merchants used to dominate the import both Sherry and Port so the same brand would be applied to both sorts of fortified wine.
e.g. Harvey's used to bottle port as well, and Sandemans - who IIRC are now a Portuguese company - have remained market leaders in sherry sales in the former British colonies long after the Spanish took control of the branding of sherry in Europe,
I wouldn't sniff at Sandeman Royal Esmeralda 20-Year-Old Fine Amontillado on the sherry side and their 1999 or 2000 Vau Vintage Port is damn good stuff.
butcher
boner at the ready
You're not me posting unconciously are you?
That sounds like what will happen if I die and things work out for me, add cheese and port, and a big bowl of nuts and a bottle of 10+ y.o. malmsey and I'll top myself now
