SHERRY BABY: THURSTQUEEN SHOWS YOU WHAT TO DO WITH THIS FORTIFIED WINE BESIDES WATCH FRASIER & ACT ALL PRETENTIOUS N'SHIT

One of the best secrets in the wine biz is Sherry. That shit is damn good, especially when paired with the right food. That’s when it really sings.

But Sherry is actually quite complicated, and maybe that’s why it’s not super popular over here in the good old US of A. There are loads of different types of Sherry, and they each go with a different type of food. Sherry is arguably more food friendly than most table wines, and that’s why so many Somms/Wine Industry people really dig their sherries. A lot of regular folks are skeptical about this beverage, relegating it to an archaic tipple of the past.

But the key to really enjoying your sherry experience is finding the right food pairing. And once you finish this article, I’d be surprised if you didn’t want to pick up a bottle of the stuff for yourself and give it a try.

WTF IS SHERRY ANYWAY?

Sherry is a fortified wine made from white grapes that grow in Jerez, Spain. Only 3 grapes can be used in Sherry and they are Palomino, Moscatel and Pedro Ximenez.

Sherry is typically made in two styles. The first style is aged under a veil of yeast that is called flor. The flor protects the wine from oxidization and leaves it tasting nice and fresh. The second style of sherry is aged without flor and is done in an oxidative style. These styles of sherries are nuttier.

HOW SHERRY IS MADE

Sherry is made in an ingenious fashion. It’s aged in a system of barrels called the solera.

A solera system is a series of stacked barrels that are arranged in different groups or tiers (criaderas.) The top criadera holds the youngest wine, and the bottom criadera holds the oldest wine - or wine that is ready to be bottled.

At around 1-4 times a year, a small portion of the wine - called saca - is removed and deposited in the criadera below. Then, that criadera loses the same amount of wine as well to the lower level, and so on and so forth. Not every single wine is taken from the oldest row, and sometimes Bodegas will blend with wines from younger vintages.

THE TYPES OF DRY SHERRY & THEIR PAIRINGS

TYPE ONE: FINO SHERRY

PAIR IT WITH: FRIED CALAMARI, FISH & CHIPS, POTATO CRISPS, SUSHI, OYSTERS

Fino Sherry is the lightest of the sherries. This fresh, salty, kind of doughy tasting beverage should definitely be served chilled. This type of sherry is fantastic with any seafood based appetizer, and pretty much anything fried. A super refreshing and low alcohol fortified wine, Fino Sherry was made to be enjoyed on hot days. If you’re a person who craves salty foods, Fino Sherry will definitely be your sherry of choice.

TYPE TWO: MANZANILLA

PAIR IT WITH: ANYTHING YOU WOULD PAIR WITH FINO + MARCONA ALMONDS, OLIVES, ASPARAGUS & ARTICHOKES

Manzanilla is a type of sherry that twins with Fino, except it can only be made in a very special place — Sanlúcar de Barrameda. Sanlúcar de Barrameda is closer to the ocean than Jerez, which makes it lighter than most Fino wines. Like Fino Sherry, you need to serve Manzanilla Sherry chilled in order to get the most out of your imbibing experience.

TYPE THREE: AMONTILLADO

PAIR IT WITH: CHICKEN YAKITORI, PATÉ (OOO FANCY AF) SMOKED SALMON, SAUTEED MUSHROOMS, BAO BUNS

Amontillado is kind of the oddball out of all the sherries, because it’s smack in the middle in terms of aroma profile. It’s richer and nuttier than a fino and a manzanilla, but not as much as an oloroso. With loads of caramel aromas, this medium-bodied wine is great with chicken.

Amontillado sherry is dry, but it has aromas of dried fruits and hazelnuts, so be sure to keep that in mind when you’re pairing it with food. Asian cuisine does pretty well with a good Amontillado, and I’d suggest pairing it with mushrooms. Be sure to serve Amontillados with a slight chill.

TYPE FOUR: OLOROSO

PAIR IT WITH: RARE AHI TUNA, MATURE CHEESES, RED MEAT & BBQ, CHOCOLATE COVERED PEANUT BUTTER FILLED PRETZELS (TRUST)

You’re probably reading that last one thinking, “aw shit did she smoke weed before writing this article again?”

I’m actually deadly serious about pairing Oloroso Sherry with chocolate and peanut butter. Granted, the first time I explored this pairing I was probably high, but I was in my twenties okay? Gimme a break!

I’ve revisited the Oloroso/Chocolate/PB pairing several times since then and am proud to tell you that it works. Not only does it work, but it is an absolute MUST TRY if you like all things Chocolate and Peanut butter.

Oloroso is probably the most powerful of the dry sherries, and oloroso is aged in an oxidative style (without our friend flor) which yields nuttier, richer, and toastier aromas. Oloroso is best when served at a nice 55 degrees.

TYPE FIVE: PALO CORTADO

PAIR IT WITH: SUNCHOKES, PEACHES, ROASTED ROOT VEGETABLES, BABA GANOUSH

Palo Cortado is essentially a sherry that starts out as a fino sherry then ages oxidatively. This could happen because of faulty barrels, unexpected yeast activity, or a warmer vintage that produces more alcohol. Consider Palo Cortado to be a lightweight, delicate version of an Oloroso Sherry. Palo Cortado is considered the rarest type of sherry, because it occurs by accident typically.

THE SWEET SHERRIES

TYPE ONE: PEDRO XIMÉNEZ (PX)

PAIR WITH: VANILLA ICE CREAM, CHOCOLATE COVERED ORANGES, PECAN PIE

Pedro Ximénez, or good ole PX, is a sweet and decadent beverage. PX is the sherry that gets the bad rap as being, “grandma juice,” but it’s actually fantastic poured over ice cream for dessert. Pedro Ximénez is also great in cocktails - particularly riffs on the Old Fashioned. PX is great for bartender-enthusiasts who want to get creative with their craft cocktails at home.

TYPE TWO: CREAM SHERRY

PAIR WITH: TIRAMISU, BROWNIES, DARK CHOCOLATE ANYTHING

Cream Sherries and Sweet Oloroso Sherries are a bit less concentrated than PX, but are still quite sweet. These wines are perfect for chocolate and coffee-based desserts. Some folks drink them neat with a slice of orange for the ultimate dessert drink indulgence!

PICK OF THE WEEK: Toro Albalá Eléctrico Fino Sherry

I used to work pretty extensively with some of the Toro Albalá sherries back in my distribution days, and was always extremely impressed with them. I especially loved their Eléctrico Fino Sherry, which was bright, racy and saline enough to light up any evening. Seriously, no wonder the bottle is a light bulb.

In all actuality though, the bottle is shaped like a bulb because the winery used to be a power plant prior to becoming a sherry bodega. If you love salty, savory things - like French fries and potato chips - and want a refreshing wine that has some of these qualities, I totally recommend snagging a bottle (or bulb) of Electrico.

It’s the ultimate app wine, and is perfect to pour for guests you’re entertaining alongside a cheese plate. Trust me, you’ll thank me later.