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Sherryfest Returns to NYC

Posted on  | August 26, 2015   Bookmark and Share
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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.

Noted author Peter Liem, founder of Sherryfest

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.

Guests enjoyed a late night fête at newly-opened Donostia with Williams & Humbert, Sánchez Romate and Lustau

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. 

 

Pelayo García of Delgado Zuleta, speaking to guests before the Chef’s Club pairing dinner

 

 

 

 

 

 

 

 

 

The producer dinner at Toro Restaurant featured Sherries from González Byass and Valdespino

 

 

 

 

 

 

 

 

 

Racines NY hosted the Grande Finale Dinner, which included a five-course menu featuring the Sherries of four different producers

 

 

 

 

 

 

 

 

 

César Saldaña, Director of the Consejo Regulador of Jerez; and Montse Molina, head winemaker for Barbadillo

 

 

 

 

 

 

 

 

 

David Wondrich led a seminar on the history of Sherry in Cocktails

 

 

 

 

 

 

 

 

 

A welcome cocktail served before guests sat down to a four-course meal at Chef’s Clubby Food & Wine


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