Grape vine
SAM WYLIE-HARRIS raises a glass to International Sherry Week (November 7 to 13) with some jewels from Jerez
A FULL bodied, bone dry fino, Valdespino Fino Inocente Dry Sherry, Spain (£7.75, 37.5cl, thewhiskyexchange.com) has a beguiling, yeasty nose and a salty tang on the finish. All finos should be served ice cold in a large wine glass if you’re enjoying them straight up. TASTE the Difference Dry Fino Sherry, Spain, (£8, 50cl, Sainsbury’s) is slightly lighter in body with similar yeasty aromas and tangy flavours. Matured and blended in barrels according to the solera system, the tangy character in a fino comes from the flor yeast that forms on the surface of the wine. ONE of the best known fino sherries in the UK, Gonzalez Byass Tio Pepe Fino Sherry, Spain (£10, 75cl, Sainsbury’s) is a pale, dry palomino that’s extremely refreshing with bready, yeasty notes and a hint of toasted almond that pairs so well with savoury nibbles, olives and tapas.
Plenty of which will be consumed on November 10 when their winemaker leads a live tasting from the home of Tio Pepe. Tune in at 8pm to follow the action at tiny.cc/iswtiopepe ANOTHER perfect pairing with seafood, jamon and tapas, manzanilla is one of the freshest and driest white wines that begins life as a fino. Its birthplace must be the coastal town of Sanlucar de Barrameda, where the layer of flor grows thicker and the sea air contributes to its salty tang.
Try Barbadillo Solear Manzanilla Sherry, Spain (£9.49, 75cl, Waitrose) which is dry with pungent yeast aromas (it’s aged for up to six years) and a delicate saltiness. A FINO that’s come of age, amontillado is darker and richer from further barrel ageing and should be served lightly chilled. Try Finest Amontillado, Spain (£6, 50cl, Tesco) which is a rich amber hue.
The hazelnut aromas, dried fruits and saline edge on the finish makes it a natural bedfellow with the nutty, saltiness of manchego cheese. MORE complex in style, Barbadillo Principe Amontillado, Spain (£27.99, 75cl, tauruswines.co.uk) starts life as a manzanilla and then spends another six years maturing into an amontillado that’s as tempting as a fine red wine.
Rich but dry, this deep amber beauty has hints of nutty dried fruits, orange peel and salted caramel. Utterly delicious and versatile, it can be paired with artichoke, fresh tuna or roast guinea fowl.