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link to flamenco/food articles
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BarkellWH
Posts: 3458
Joined: Jul. 12 2009
From: Washington, DC
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RE: link to flamenco/food articles (in reply to Morante)
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quote:
Little do you know An oloroso seco is a maravilla and a real oloroso with 50 years in cask cannot be considered on the same level as Harvey´s Bristol Cream or Canasta, both of which are artificial. If you like manzanilla, look for Barbiana or Goya. If you prefer Fino de Jerez, look for Inocente. Then there is Palo Cortado, which is a great accompaniment for salmorejo and the amazing Pedro Xímenez which is great with strawbwrries and helados. To each his own, but after drinking sherry for most of my adult life I long ago settled on fino and amontillado (primarily amontillado) as my favorites. Oloroso not so much, and never cream sherries. In the U.S. most restaurants and watering holes do not serve sherry in a copita. They tend to serve it in everything from an "Old Fashion" glass to variously-shaped after-dinner drink glasses. I ordered a set of six actual sherry copitas from a firm in California in order to drink my sherry as it should be drunk--from a Spanish copita. As an aside, adding sherry when preparing lobster or crab bisque really adds to the taste. Cheers, Bill
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Date Jul. 27 2017 15:32:25
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