Could You Convert to Sherry?

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Author: TDS
Tags: Sherry, Flor, Jerez
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Could you convert to sherry? Could you join the ranks of sherry devotees and converts and experiment with the extensive flavour spectrum that sherry can deliver? Could you become a sherry aficionado?

Out there, will be a sherry style that ‘speaks to your taste buds’ - a eureka moment, followed by disbelief that someone didn't tell you about sherry before! It could be the refreshing chilled almond and saline tang of Tio Pepe, sipped with tapas, or perhaps you have discovered an oloroso dulce, in a cocktail at your favourite speak-easy?

Jerez, Spain is home to sherry production, thoroughbred horses (The Andalusian School of Equestrian Art is based here) and of course, flamenco. The wide cobbled streets are lined with orange trees contrasting white-washed walls, the bustling sherry bars and restaurants, full of locals and tourists, enjoying sherry and tapas while listening to classical Spanish guitar and the staccato beat of the flamenco dancers’ shoes and castanets. It’s noisy, atmospheric and fun.

The Gonzalez Byass Bodega is next to the Alcazar in Jerez, founded in 1835 by Manuel Maria Gonzalez, the Gonzalez Byass family have been supplying the UK with sherry ever since.

If visiting the bodega, the rich fruit and caramel aromas of sherry resting in their soleras is the first thing you'll notice, exacerbated by the humidity of the bodega. Humidity is key to keeping the ‘flor’ (famous growth of yeast), which gives fino its flavour and saline characteristics.

Sherry flavours are diverse: bone dry finos, richer style amontillados, intense hazelnut flavours of oloroso, and the fig and caramel flavours of cream sherry. The styles are down to two forms of ageing, biological ageing under flor, which gives finos and amontillados or oxidative ageing which gives oloroso, and palo cortado styles.

Sherry is perfect for many types of cuisine. Tio Pepe fino is perfect as an aperitif, or match with a range of foods from olives, jamon, seafood, fried fish, salads to artichokes in oil and vinegar. Always serve chilled and treat like a white wine. Dry Olorosos and Palo Cortados are a perfect match for game and red meats and medium and cream sherries are perfect with patés and cheeses whilst the rich, dark Pedro Ximenez styles are great with chocolate desserts or poured over ice cream.

If you want something really special then Gonzalez Byass Rare Old Soleras will take you to another level. Aged in their soleras for 30 years giving rich, complex sherries. There are four in the series: Del Duque Amontillado, Apostoles Palo Cortado, Matusalem Cream, and Noe 100% Pedro Ximenez.

Not to be missed, make sure they are on your bucket list!

Our Gonzalez Byass Range of Sherries...

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