What's New in October
What to do with Sherry
Do you know what to drink with this? The answer, as it so often is with this question, is of course fino sherry. This is the leg of the Pata Negra pig, the one that produces jamón iberico, the most prized ham in the world. That these two go together so well is no coincidence: they are both from Southern Spain, both savory, and both well-aged. Oh, and they’re also both world-class, stellar exemplars of their kind.
Of course this is not the only place where fino excels. It may seem that we harp on this constantly here, but that’s only because it somehow remains a secret, known to only a few enthusiasts, and a mystery to others: fino is brilliant with food, and especially with salty snacks. Seriously, have you ever had a glass of fino with some olives before dinner? If you have, then you too might wonder why fino isn’t more ubiquitous, why it doesn’t have a place on every wine list.
Do you know what you’re handed when you walk into El Bulli? A glass of fino. If it’s good enough for Ferran Adrià, it’s probably good enough for you.
Fino: Ham. We said it once and we'll say it again, ham and other cured meats provide a savory complement to fino sherries. Also try olives or marcona almonds.
Amontillado: Foie Gras. One of André's favorite pairings, the richness of foie gras effortlessly melds with the nutty salinity of amontillado.
Oloroso: Roasted Pork. A strong, flavorful meat needs a robust wine. The nutty smoothness of of an oloroso can cut through that roasted pork without overpowering it.
We often receive questions from people wondering how to list sherries. Far too many restaurateurs have fallen for the misconception that sherry belongs on the dessert menu, but nothing could be farther from the truth. Sherries, especially finos, are best served as an aperitif. We have found that the restaurants that have had the most success with their sherries are listing them in their own section at the front of the list where if becomes easy to suggest that a diner starts their meal with a glass of sherry.
Our 2009 Cocktail Contest is underway. We want your original Sherry Cocktail recipes, please email them to us. The winner will receive a hand painted porron from this year's guest artist: Mike Jakob of the Elliot Street Deli & Pub in Atlanta, Georgia. Time is running out so get those recipes in before it's too late.
In the Press
From Bon Appetit
The Sipping News in the October issue of Bon Appetit magazine features dry ciders from Spain and France, hailing them as "food-friendly, low-alcohol alternatives to beer and wine." They called the Isastegi Sagardo "A still, unfiltered, highly acidic cider from the hills just outside Donostia-San Sebastián, where it’s highly prized." Pick up a copy today for the full list of recommended ciders.
From The Wine Advocate
In the latest issue of the Wine Advocate (#184) David Schildknecht reviews wines from the Loire Valley for "The Loire: The Bargain Garden of France." Included in his reviews were write-ups for Chéreau Carré's Comte Leloup de Chasseloir 2004 (90 points) and 2005 (92 points) as well as the 2008 Chesnaie (89 points) and 2003 Le Clos du Chåteau l'Oisiliniere (90 points). Be sure to visit www.erobertparker.com for the full reviews.
From the International Wine Cellar
In the latest issue of the International Wine Cellar (Sep/Oct 2009) Josh Raynolds reviews wines from Spain including some De Maison Selections wines from A Coroa, Ameztoi, Xarmant, Do Ferreiro, D. Ventura, Emilio Rojo, Viña Mein, Gurrutxaga, Joan d'Anguera, Luberri, Ostatu, Viña Sastre, Uriondo, Garciarevalo, and Yunquera. Check out all of the reviews at Steven Tanzer's International Wine Cellar.
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