Sherry
2015: Gold 4 Silver 6 Bronze 0 Commended 4
2014: Gold 3 Silver 7 Bronze 1 Commended 4
After a slight blip last year, we were back to our usual four sherries on the Gold List in 2015. And with two different manzanillas, a PX and a (pricey) palo cortado, it was a nicely balanced selection.
Perhaps more than ever before, our tasters thought such a range was essential. While sherry might still be some way from being the go-to tipple for the majority of the population, the drink’s recovery does, at least, seem to be more than just wishful thinking on the part of the wine trade.
FOOTNOTE While prices shown on these pages relate to the size of bottle on sale, for judging purposes, prices were given for the 75cl equivalent volume.
From the Tasting Teams
‘People don’t really ask for sherry, and they can be offended if I suggest it. Sometimes the best way is just to bring them the bottle, let them try and then explain to them what it is.’ Sarah Riddle, Sketch
‘With the bigger, richer, nuttier styles, customers still have to be tempted into tasting the wines, but it’s now fairly easy with manzanilla or fino, especially if they are starting their meal with nuts or nibbles. These are such lovely drinks, you just need to get behind them.’ Kate Hawkings, Bell’s Diner
‘We’ve even started to use fino in cocktails. It’s good with sloe gin and bitters.’ Giancarlo Cuccuru, The Gilbert Scott
‘Pedro Ximénez can be so easy to sell at the end of the meal, and if people see these wines they will order them. It’s particularly easy to match, with ice cream, treacle tart, a lot of puddings.’ Athila Roos, The Arts Club
‘Sherry is such an under-rated area. Even the expensive ones, you could argue were under-priced for what you get.’ Richard Brookes, Caroline Catering
‘There’s a certain comeback for sherry. We have a lot of customers asking for it – often younger people, too. It’s very exciting matching-wise.’ Andrea Fasan, La Petite Maison