KNOW YOUR SHERRY

Ever since Sir Francis Drake raided the port of Cadiz in 1587 and pilfered 3,000 barrels of sherry, the drink has been hugely popular in the UK. Originally only Fino-style sherry was produced and drunk locally like wine with food, but the UK market demanded a sweeter drink. It fell out of fashion, being dusted off only for trifles and funerals, but of late has enjoyed a revival, with new styles appearing. Sherry can only be produced in one area of the world – between Jerez de la Frontera, Puerto de Santa Maria and San Lucar de Barrameda in the province of Cadiz – here are a few to try. Fino: This dry sherry is pale in colour, lower in alcohol than sweeter ones (15 per cent), and best served chilled as an aperitif. Great with olives, nuts, anchovies, cured ham, shellfish and fried food. Manzanilla: The Fino sherry made in Sanlucar de Barrameda, it is even drier and paler than other finos. It has a savoury, saline character and is best served chilled. It goes well with rich, fatty foods. Amontillado: An aged fino, darker in colour, and dry and nutty in flavour, it’s great with tapas. Oloroso: With its darker, richer amber colour, this sherry is a little sweeter, stronger at 18 per cent, and good with Spanish flan, caramel and blue cheeses. Palo Cortado: A little like amontillado, this rare sherry has a mellow taste that suits strong flavours such as chorizo and cheeses. Pedro Ximenez: A naturally sweet wine made from grapes of the same name dried in the sun before pressing. Stronger (20 per cent), sweet and concentrated, it’s great poured over ice cream. Cream: A sweetened Oloroso, the best use Pedro Ximenez wine but sometimes fructose or grape concentrate is used to sweeten it. Good with pâté, apple pie and figs. Rebujito: A 50/50 mix of sherry and lemonade, this is surprisingly good as a long, cool summer drink.