Mad About Sherry? No, me neither – I don’t mind the odd drop of the sweeter styles and I KNOW that tapas is perfect with a dry but I don’t recall the last time I brought a bottle or reviewed any on Spittoon.
I am not the only one; sales are in decline and have been for many years (an annual 5% drop according to AC Nielsen). But there are aficionados, lovers of Almacenista’s (very small producers, family run bodegas in the main), vintage dated sherries (there are a few) and aged-dated rarities.
MadAboutSherry.com is the home to one such sherry lover, Gavin Holt of Witham Wines in Lincoln, who describes the style as the ” greatest and most underrated wine in the world”.
Witham Wines lists pages of different sherries which must rank them as one of the top sherry retailers in the UK; they manage a Sherry Club (6 bottles of sherry a month for £57 inc delivery) and host regular tastings. For background knowledge the Mad About pages is a useful collation of all things sherry.
Sherry is something I haven’t yet gotten used to. As Moro tries to tell me, it’s very popular and refined in Spanish cuisine; I just can’t seem to enjoy it yet. Maybe it’s something that groes on you.
Couldn’t agree with you more Scott. Sherry has such a different style to it than ‘normal’ wine it can be a bit of a shock to the palate – especially the very dry versions. Maybe it will go the way of Marsala and end up as ‘just’ a cooking ingredient.