Posted on | August 26, 2015
Written by | BevNetwork
Varied events bring attention to Sherry quality, style and versatility
Sherry enthusiasts—both consumers and in the trade—turned out in droves as Sherryfest, a multi-day, multi-venue celebration of the famed foritifed wine, returned to New York City in late June. Founded and organized by noted wine writer Peter Liem, the event is now in its fourth year (taking place in San Francisco last year), and this iteration charmed more 221 trade members including sommeliers, beverage directors, bartenders, educators and fine wine specialists, plus 60 consumers and 50 members of the media.
The festival week was peppered with dinners at Sherry-loving restaurants Chef’s Club, Huertas and Toro. Seminars led by some of Jerez’s most noteworthy producers included “Flor Aging in Manzanilla” with Barbadillo; “Aging Sherry without Flor” with Bodegas Tradicion & Delgado Zuleta; “The Art of Blending” with Lustau and Williams & Humbert; and “Vintage Sherries” with González Byass.
All of these bodegas—plus Osborne, Harvey’s, La Guita, Hidalgo-La Gitana, Los Infantes de Orléans-Borbon, Dios Baco, Valdespino, Marqués del Real Tesoro, Sánchez Romate, Alexander Jules, Sacristía AB, Juan Piñero, Gutiérrez Colosía and Rey Fernando de Castilla—also participated in the Grand Tasting at City Winery. This walkaround may well be the greatest Sherry selection Manhattan has ever seen—or smelled, as the distinct aroma of yeast and oxidation was as strong as in any Jerez bodega.
This year, spirits authority and Esquire contributor David Wondrich was on hand to bring a cocktail-focused component to Sherryfest with his seminar on the history of Sherry in cocktails.
The closing dinner consisted of a five-course meal at Racines NY featuring the Sherries of Williams & Humbert, Sánchez Romate, Valdespino and Lustau. Attendees were encouraged to bring their own fine and rare Sherries to share for the fourth course—making for a memorable personal touch.