Wine writer at The New York Times, Eric Asimov, takes on Fino Sherry for this week’s Wine School. Different from any other wine he’s had, he says, "I regard every wine we try as a treat. But our next wine is one that I especially love: fino sherry from Jerez de la Frontera in the Andalusia region of southern Spain.” We couldn’t agree more! Get your lesson here.
Good fino is delicate in texture and great with food. It should never feel heavy, and the best finos are complex and refreshing.
Over at CRAFT Magazine by Under My Host, they take an in-depth look at how each of the beautiful styles of Sherry are made. From vineyard to the saca, the differences between biological and oxidative aging, and the magic of Palo Cortado, it’s all here.
With its salty, oceanic finos and dried fruit olorosos, Sherry will utterly transport you to southern Spain.
Kat Odell with Eater’s newest feature, A Drink You Can Actually Make, highlights the Mariposa cocktail on the menu at New York restaurant Kat & Theo. Made up of two different styles of Sherry, Fino and Oloroso, aged Rum, and coffee liqueur, it’s just the thing to warm you up on these colder nights. It’s no wonder that they’re utilizing Spanish ingredients in their cocktails, as chef Paras Shah honed his skills at the world-famous El Bulli in Spain. Make one tonight with the recipe here.
13 December 2015