Discussion
I am a complete sherry addict and as mentioned above, it is quite unfashionable so really good value for the quality level.
There are a range of styles available, not all of which are available in supermarkets. If you have one nearby, a trip to Oddbins or Majestic might be worthwhile although Waitrose have a very good selection too.
In the supermarkets:
Dry - look for Hidalgo Manzanilla which is often in a half bottle. Manzanilla should be drunk chilled and is a great aperitif or with tapas. Tio Pepe is pretty good too and more widely available. Some supermarkets (Waitrose) do their own label sherries which are generally worth a go.
Dry Amontillado will be a bit richer than Manzanilla with a lovely savoury wet walnut flavour. Again, Waitrose do a good own label.
Sweet - personally I would avoid anything labelled "cream" and instead look for Pedro Ximenez (PX) which is an amazingly rich, luscious style with masses of dried fruit flavours. A final recommendation would be the Williams & Humbert As You Like It Amontillado which is available in Waitrose and The Wine Society. I was drinking this last night and it is one of the best I have tried. Sweet but with savoury flavours and goes really well with stilton.
There are a range of styles available, not all of which are available in supermarkets. If you have one nearby, a trip to Oddbins or Majestic might be worthwhile although Waitrose have a very good selection too.
In the supermarkets:
Dry - look for Hidalgo Manzanilla which is often in a half bottle. Manzanilla should be drunk chilled and is a great aperitif or with tapas. Tio Pepe is pretty good too and more widely available. Some supermarkets (Waitrose) do their own label sherries which are generally worth a go.
Dry Amontillado will be a bit richer than Manzanilla with a lovely savoury wet walnut flavour. Again, Waitrose do a good own label.
Sweet - personally I would avoid anything labelled "cream" and instead look for Pedro Ximenez (PX) which is an amazingly rich, luscious style with masses of dried fruit flavours. A final recommendation would be the Williams & Humbert As You Like It Amontillado which is available in Waitrose and The Wine Society. I was drinking this last night and it is one of the best I have tried. Sweet but with savoury flavours and goes really well with stilton.
I think people are put off sherry by the dreadful sweet 'british sherry' granny used to keep under the kitchen sink for a sly swig.
Proper sherry is nothing like that - try 'La Gitana' dry amontillado from Waitrose. It has a nutty saltiness which goes wonderfully with anything savoury.
Proper sherry is nothing like that - try 'La Gitana' dry amontillado from Waitrose. It has a nutty saltiness which goes wonderfully with anything savoury.
Sherry is one of the world's great wines, and it's such a shame that it has an image problem in this country. Most British people know almost nothing about wine, despite the amount they consume, and wouldn't consider trying Sherry.
Their ignorance is their loss.
Waitrose has the best range. Try La Gitana Manzanilla as an aperitif, well chilled and served with olives or salted almonds.
Their ignorance is their loss.
Waitrose has the best range. Try La Gitana Manzanilla as an aperitif, well chilled and served with olives or salted almonds.
wineboar said:
I am a complete sherry addict and as mentioned above, it is quite unfashionable so really good value for the quality level.
There are a range of styles available, not all of which are available in supermarkets. If you have one nearby, a trip to Oddbins or Majestic might be worthwhile although Waitrose have a very good selection too.
In the supermarkets:
Dry - look for Hidalgo Manzanilla which is often in a half bottle. Manzanilla should be drunk chilled and is a great aperitif or with tapas. Tio Pepe is pretty good too and more widely available. Some supermarkets (Waitrose) do their own label sherries which are generally worth a go.
Dry Amontillado will be a bit richer than Manzanilla with a lovely savoury wet walnut flavour. Again, Waitrose do a good own label.
Sweet - personally I would avoid anything labelled "cream" and instead look for Pedro Ximenez (PX) which is an amazingly rich, luscious style with masses of dried fruit flavours. A final recommendation would be the Williams & Humbert As You Like It Amontillado which is available in Waitrose and The Wine Society. I was drinking this last night and it is one of the best I have tried. Sweet but with savoury flavours and goes really well with stilton.
Much appreciated. I'll use that information tomorrow. There are a range of styles available, not all of which are available in supermarkets. If you have one nearby, a trip to Oddbins or Majestic might be worthwhile although Waitrose have a very good selection too.
In the supermarkets:
Dry - look for Hidalgo Manzanilla which is often in a half bottle. Manzanilla should be drunk chilled and is a great aperitif or with tapas. Tio Pepe is pretty good too and more widely available. Some supermarkets (Waitrose) do their own label sherries which are generally worth a go.
Dry Amontillado will be a bit richer than Manzanilla with a lovely savoury wet walnut flavour. Again, Waitrose do a good own label.
Sweet - personally I would avoid anything labelled "cream" and instead look for Pedro Ximenez (PX) which is an amazingly rich, luscious style with masses of dried fruit flavours. A final recommendation would be the Williams & Humbert As You Like It Amontillado which is available in Waitrose and The Wine Society. I was drinking this last night and it is one of the best I have tried. Sweet but with savoury flavours and goes really well with stilton.
dazco said:
Mobile Chicane said:
Chilled dry amontillado is *the* accompaniment to smoked salmon.
Try it.
I am mad as a wasp!!!!Try it.
I bought this exact sherry to make pate with and have just finished the last of my smoked salmon before I read your wise words.
The more 'tarry' the smoked salmon, the better it will go with dry amontillado, a lighter cure would be better with manzanilla.
Pate sounds lush though!
Mobile Chicane said:
That's a bugger. However an excuse to get more
The more 'tarry' the smoked salmon, the better it will go with dry amontillado, a lighter cure would be better with manzanilla.
Pate sounds lush though!
More of a parfait (as I learn about it)and a recipe I have never tried.The more 'tarry' the smoked salmon, the better it will go with dry amontillado, a lighter cure would be better with manzanilla.
Pate sounds lush though!
I have been making my own pate for years but now I am opening an eatery I need to make it better quality so have been doing much experimenting. I have had the flavour, but it is too grainy,and I have had the texture but it is too 'strong' a taste. I want a texture like butter. So may latest recipe includes port sherry and brandy.
I will nail this eventually, it's a bit of a pain though because no-one near me sells chicken livers
dazco said:
More of a parfait (as I learn about it)and a recipe I have never tried.
I have been making my own pate for years but now I am opening an eatery I need to make it better quality so have been doing much experimenting. I have had the flavour, but it is too grainy,and I have had the texture but it is too 'strong' a taste. I want a texture like butter. So may latest recipe includes port sherry and brandy.
I will nail this eventually, it's a bit of a pain though because no-one near me sells chicken livers
I'd suggest soaking the chicken livers in milk overnight before you use them, to get rid of the 'strong' flavour. I have been making my own pate for years but now I am opening an eatery I need to make it better quality so have been doing much experimenting. I have had the flavour, but it is too grainy,and I have had the texture but it is too 'strong' a taste. I want a texture like butter. So may latest recipe includes port sherry and brandy.
I will nail this eventually, it's a bit of a pain though because no-one near me sells chicken livers
Mobile Chicane said:
I'd suggest soaking the chicken livers in milk overnight before you use them, to get rid of the 'strong' flavour.
Thanks, I do this anyway.The one that was strong was blitzed in the blitzer, raw, and then poured into a terrine and baked in the oven. It wasn't nice.
I sought out that recipe because when I used my blitzer to get it to a fine consistency it turned it too 'moussey', I tried to press it but it remained airy
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