Pete Ste­wart chooses the drinks to ac­com­pany Shirley’s recipes:

Sunday Herald Life - - FOOD & DRINK - Pete Ste­wart is Glas­gow di­rec­tor of In­ver­ar­ity One to One, 185a Bath Street, Glas­gow (0141 221 5121)­ver­ar­

CALL me a tra­di­tion­al­ist, but I do like a wee sherry with my soup. It should be dry for pref­er­ence as you can save the sweeter styles for af­ter­wards with a slice of fruit­cake or the cheese­board.

Jerez de la Fron­tera is a beau­ti­ful town in An­dalu­sia and it re­ally is where the magic hap­pens. If you ever get the chance to visit the area, I prom­ise you will fall in love with the town, the tapas bars, the peo­ple and, of course, the sherry.

Jerez (pro­nounced “Hereth”) is the big­gest of the three sherry towns. The other two are El Puerta de Santa Maria and San­lu­car de Bar­rameda, the sec­ond of which makes a no­tice­ably dif­fer­ent style which is fresher, lighter and saltier than those from the other two towns.

Sherry is cur­rently not pop­u­lar with the young drinkers in Scot­land, as they as­so­ciate the style with some­thing their par­ents or (heaven help us) grand­par­ents would drink. This is a real shame, as a good sherry stands tall amongst the best wines in the world.

In fact, as it is cur­rently out of fash­ion, it also rep­re­sents fan­tas­tic value for money.

Many peo­ple in the drinks in­dus­try are try­ing to in­crease the pop­u­lar­ity of this amaz­ing drink (#makesh­er­rycoola­gain), al­though bear in mind that this will even­tu­ally in­crease the prices on your wine em­po­rium shelves.

The key is to get in ahead of the curve, and en­joy a very de­cent bar­gain while you can.

Also, re­mem­ber you should serve your sherry cold but not frozen as that would mask the del­i­cate flavours in the glass. The drier the sherry, the colder the sug­gested serve; just re­mem­ber not to overdo the chill­ing.

Also, the type of glass is im­por­tant. Use a nor­mal wine glass as this will al­low the mag­nif­i­cent nose to come to fruition.

An old-fash­ioned sherry glass (an Elgin, or a schooner) will mask the flavours and will spoil your en­joy­ment of this ex­cel­lent drink. You can also get more vol­ume into a nor­mal wine glass.

I also love the phi­los­o­phy in Jerez: “Solo hay dos clases de Jerez, el bueno y el mejor” (there are only two types of sherry, the good and the bet­ter).

Here’s a good one to try with your soup this week­end.

Pe­dro’s Al­macenista Se­lec­tion Fino (£9.89, Ma­jes­tic). This is the per­fect ex­am­ple of a top-qual­ity prod­uct at a silly price. A world-class, and very food friendly wine, for un­der a ten­ner. Salud!

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