What's New in April

Sherry is the World's Greatest Food Wine

For all the greatness that is sherry, it can never be fully appreciated until it’s experienced with food. Sherry may just be the ultimate food wine. Its inherent salty quality combined with its acidity creates a perfect pairing with just about any food. With fresh batches of the Finos from La Cigarrera and El Maestro Sierra landing alongside the spring releases of El Maestro Sierra Amontillado, Oloroso, and Pedro Ximénez, now is the perfect time to give some sherry pairings a try. Here's a few of our favorites to get you started.

A Fino Way to Start a Meal
Today's craze for homemade cured meats goes unabated. As we see a bevy of new artisanal cured meat producers pop up around the country (including our little section of the world), we can’t stop thinking that the perfect compliment to these meats is a glass of Fino Elcano or El Maestro Sierra Fino. These finos' salty component marries perfectly with ham or any other cured meat.

A Manzanilla Lunch
The ingredients here are simple: one fresh baguette, some Spanish boquerones (white anchovies), and olive oil. Cut the baguette length-wise, sprinkle olive oil on the top and bottom halves, and evenly spread the boquerones along the length of the baguette. Fold it back over, cut it into segments to share with friends, and enjoy it with a bottle of La Cigarrera Manzanilla.

The Cask of Amontillado
Foie gras and El Maestro Sierra Amontillado is a pairing to die for. En bloc, as a pâté, cooked in an empanada, or sautéed; Amontillado is the perfect compliment to foie gras no matter how you prepare it. Or is it the foie gras complimenting the Amontillado? For the ultimate experience try El Maestro Sierra's very old Amontillado 1830: so good that it might just be worth getting buried alive with a cask of it. You be the judge.

After Dinner Oloroso
Here's an easy one, a little something to finish off that perfect dinner. When all is said and done sit back with a glass of El Maestro Sierra Oloroso, its older brother, or even its very old brother, and enjoy a little bit of blue cheese. Our favorite is traditional Spanish Cabrales.

Also New...

Here is a new submission for our Cava Avinyó Cocktail Contest. We'll be taking recipes all year so keep 'em coming.