Okay, so by now you've probably figured out that sherry's not some random girl, but a fortified wine from the southernmost tip of Spain. What is it about sherry that strikes fear in the hearts of even the most adventurous wine drinkers? Maybe it's the image of your grandma's house, with its crystal sherry decanter perched on a dusty bureau next to the armchair (the one with the knitted cozies on the armrest). Time to get over that first impression, because sherry's enjoying quite a comeback, and is currently popping up on the trendiest of wine lists. Since 2011 is all about drinking better wine, you'd be hard-pressed to find a better candidate than sherry to continue all the good work you've started. Here's what you need to know to make this romance last a lifetime:
What the F?: F is for fortified, which is the wine category that sherry fits into, right alongside port and Madeira. Fortified wines are those wines to which neutral grape spirits are added during or after the fermentation process, which results in higher alcohol levels and, depending on other steps taken during fermentation, an increased level of sweetness. Contrary to what the name might imply, fortified wines will not make you stronger, so beware of excessive consumption. On the flip side, fortification means that most sherries last a good bit longer than standard table wines, so you'll have more time than usual to fall in love these bottles.
Style matters: Sherries come in a variety of styles. On the lighter side is fino sherry, which is barrel-aged under a cap of flor yeast (don't gag -- it's a natural by-product of the winemaking process). Fino sherries are pale golden in color and typically quite dry. Next up are amontillado sherries, which get their toasty, nutty flavor from oxidation and/or a bit more fortification. Rich, caramel-y oloroso (Spanish for "scented") sherries are aged longer than both fino and amontillado sherries and pack quite the boozy punch, which make them superb for heartier fare. Pedro Ximenez (lovingly referred to as PX in the wine biz), along with cream sherries, round out the pack with their raisin-y aromas and dessert-worthy flavors. The point of all this book learnin' is that you've gotta play the field in order to find the perfect sherry for you. If you typically gravitate toward crisp, refreshing white wines, you'll likely find yourself attracted to the lighter varieties. Are you more a fan of bold, new world reds or dessert wines that pack a serious fruity punch? Cozy up to the latter group.
Your ideal match: Hands down, the number one reason to fall in love with sherry this year is for its incredible ability to mesh with a wide range of culinary partners. Sherry is a huge part of Spanish tapas service, where lean, almost salty-tasting fino or manzanilla sherries are paired up with traditional bites like Manchego cheese, chorizo and Serrano ham. Don't feel like you have to keep it as simple as that, though. Drier sherries pair stunningly well with dishes of virtually all styles and cuisines, but if there was one surefire way to go, I'd say to start with anything salty, crispy, seafood-y or meaty. Prime examples: shrimp ceviche. Anything with bacon. Hot, buttered popcorn. Mussels and frites. Prosciutto-wrapped melon.
Ready to take the plunge and fall in love with sherry? Plan a delicious first date with any one of these three bottles:
Lustau Solera Reserva Puerto Fino Sherry ($18): A classic fino that's far from boring, this wine just might inspire love at first sip. You'll be inspired by intense aromas of dried fruit and impassioned by its palate of toasted almond. Make it a real love match by drinking it with classic tapas, or maybe even a platter of fried chicken.
Dios Baco Amontillado Sherry ($22): Oh, lover! Here we have a supple, smoky sherry that's incredibly complex, yet easy to drink. With its salted toffee flavors finished off with a slightly bitter undertone, you'll be lusting after this wine, especially when you pair it with a dish like paella.
Hidalgo NV Morenita Cream Sherry ($14): Although cream sherries tend to catch a rash of shit for being overly sweet, this wine recently paired just as well with a dish of striped bass escabeche (a technique that involves pickling the fish with sherry vinegar) as it did with a dessert of thyme-scented flan and caramelized pears.
Here's to finding new love this Valentine's Day.
