Jerez (Sherry)
Sherry is Andalusia's great fortified wine, ranging from bone-dry, saline finos to dark, treacly Pedro Ximénez. Rather than a single recipe, the classic way to enjoy it is a simple chilled serve that lets the wine and a few nibbles do the talking.
Approximate, per 1 copita of fino (~75ml). Values vary by recipe and portion.
Ingredients
- ·1 bottle of chilled fino or manzanilla sherry
- ·Marcona almonds, lightly salted
- ·A few green olives
- ·Slices of cured cheese or jamón
- ·Ice, only if serving a rebujito
Method
- 1
Chill a bottle of fino or manzanilla well; these dry styles are best served cold, around 7 to 9 C.
- 2
Pour a modest measure into a white-wine glass or a traditional catavino, filling only a third so the aromas gather.
- 3
Serve the almonds, olives and a little cheese or jamón alongside; the salt and fat play beautifully against the dry, saline wine.
- 4
For a lighter, longer drink in the Andalusian feria style, make a rebujito by mixing one part manzanilla with two parts chilled lemon soda over ice with a sprig of mint.
- 5
Drink dry sherries young and fresh once opened, keeping the bottle in the fridge and finishing it within a few days.
- 6
Pair sweeter olorosos or Pedro Ximénez after a meal, poured over vanilla ice cream for a quick dessert.