It’s afternoon, I’m in the Sherry hotel and I’ve been drinking sherry for 48 hours straight. Hard core eh? However this is not a mumsnet Sherry bender version of Fear and Loathing in Las Vegas, for I’ve been invited by Tio Pepe to Jerez, the Andalucian Spanish town which is home to Sherry.
Sherry, as every self-respecting food and drink hipster knows, has moved on from granny Christmas tipple: sherry bars such as Pepito in Kings Cross hum to orders of ‘Fino’ and ‘Make that a PX’. There is a range of sherries; from dry, citrusy and light ‘Fino’ to heavy, syrupy, raisin-hued ‘Christmas in a glass’ Pedro Ximenez or ‘PX’.
In between those two extremes, we start with the 100% Palomino grape sherries: Vina AB, Alfonso, Leonor then Del Delque (aged 30 years) then moving towards more sweetness we add different amounts of PX grape: Apostoles (13% PX), Matusalem and Solera 1847 (25% PX), and lastly Noe and Nectar (100% PX). The last is basically pudding rather than a drink.
I often feel Sherry matches better with food than wine; the virtually savoury, almost salty, flavour brings out the best in Spanish food.
|Large man on a little stool|
|The churros maker|
|Dried pepper seller|
|Spanish embroidered shoesHair combs, flamenco style|
Spanish haberdashery: I bought this ribbon for my shelves
|Flamenco shoes for children, espadrilles