As part of International Sherry Week (6th to the 13th November) I’ve got a few videos I’ve done with the wonderful Miss Amelia Singer all about Sherry for anyone getting into it for the first time. So here’s part one, a brief look at what Sherry is. Hopefully you’ll all rush out to the shops and get buying Andalusia’s finest after this 🙂
The wife and I have been through the sherry experience before, so we kind of knew what to expect. From that point it was a good tasting on the Saturday as we tried the sherrys from Sainsbury’s, Morrison’s, and Majestic, because aside from just seeing what we thought of sherry, we could compare and contrast a bit.
Well this is just a bit tough this. Normally at this stage of the week I like to write a little bit about how a wine is made. Or maybe what it may or may not taste like and why. Problem with Fino Sherry is that it’s a really complicated production method, and the taste of the thing is just, well, a bit hard to describe for me.
Sherry’s one of those things that for some reason everyone’s heard of, but most people have no idea what it tastes like. Like most things in this world, it’s us Brits that are to blame! Basically that national sweet tooth we have meant that things like Pale Cream sherries and Cream sherries and all that flooded the shelves throughout the 20th Century. Hence the sickly sweet stuff that, as we mentioned yesterday, your nan drinks.