The Sherry thread

Deleted, because of Jenise.

When I first got into wine, the only wine types then considered serious in the UK were claret, Burgundy, hock, Moselle (sic), port, sherry and Madeira. Since then sherry has fallen off that pedestal, though IMO quality and variety has never been better than now. Much to blame was the social habit among elderly aunts and college tutors of offering a choice of "dry" or "medium" sherry out of dusty decanters in which the wines had rested at room temperature for several months with inevitable fading. My eyes were opened to the real quality of dry sherry in the late 60s and early 70s, when drinking it chilled on hot days in restaurants in Madrid and Barcelona. I particularly recall Fino San Patricio but I haven't seen that for many years.

Tio Pepe and La Ina are excellent finos and superb QPR but are difficult to find here in Normandy. The last I bought was during a visit to Rouen. There are producers like Lustau and Barbadillo producing a range of fine sherry all the way from Fino, though Amontillado, Palo Cortado, Oloroso seco & dulce to sweet, dark and thick textured Pedro Ximenez. Though more expensive than Tio Pepe and La Ina, they still represent great QPR compared with comparable quality in more fashionable regions. Just writing this makes me tempts me to revive my plans for making an order of Spanish wine from web sellers like Decantolo or Vinissimus.

[David M. Bueker]

I open and drink Sherry mostly in winter, as I use some for cooking, and thus finish a bottle in a reasonable amount of time. Valdespino is my preferred producer, though Lustau can fill in as necessary. I used to buy some higher end stuff, but found it hard to get through a bottle in a timely manner, as I was unwilling to relegate the pricey stuff to food prep.

[Jenise]

When I met my husband, his preferred cocktail was Dry Sack on the rocks. I absolutely loved that about him, seemed so daring 35 years ago. Nobody else drank sherry. He still loves it. My experience with sherry at that time was fairly ignorant--there was cooking sherry and then there was Harvey's Bristol Cream, an overly sweet old lady drink, which I saw a lot of during the two years I lived in Britain.

His cheap sherry of choice now? Lustau Palo Cortado.

I'm very fond of Lustau's sherries. Excellent quality up and down the line. Their almacenista sherries are well worth seeking out.

-Paul W.

Our LWS has several NV Sherries from Lustau starting at $15. Is this a good price? And thoughts on shelf life?

Very little experience here.

Our LWS has several NV Sherries from Lustau starting at $15. Is this a good price? And thoughts on shelf life?

Very little experience here.

Sherry being fortified has quite a good shelf life but many bottles have plastic topped T shaped cork closures which are not ideal for storage lying down. This reminds me that I have had a bottle of Amontillado lying in my Liebherr for over 2 years. I should open it soon. Has anyone here got a pairing tip?

I find that dry sherry (Fino and Manzanilla) deteriorates quite fast once the bottle is opened but that sweeter and fuller types last longer in good shape. I haven't tried it but I would expect Pedro Ximenez to last almost indefinitely after opening.

$15 sounds a good starting price for Lustau's range of sherries.

Finos IMO are best enjoyed very fresh. Amontillados, Palo Cortados, and Olorosos are more durable.

US$15 is a good price for low-end sherries. The Almacenista bottlings are going to be pricier.

-Paul W.