March 25, 2011 0 comments Articles & Reviews, By Jonathan Cristaldi

Sherry, O, Sherry

Brian Quinn sets up the Tumblr page for Sherry. The Noble Rot will never be the same again.

5:22pm. Friday, March 25th. For this fabulous flog blog post, I am live jogging blogging from the event. It is 5:22pm and we are setting up for a wild night of Sherry Tasting and Sherry Cocktailing. Brian Quinn has orchestrated a live Tumblr page (www.thenoblerot.tumblr.com) to permit our lucky guests to live Tumble during the event. We have a big announcement to make, which you can read about a bit below, as again, this is LIVE.

6:00pm. Mayur Subbarao with cocktail stuff and Kerin Auth from Tinto Fino should be arriving any minute! Christine Wells is cooking up a damn storm. These people are getting their fill: gazpacho, white bean salad, pulled pork & sage polenta,

6:27pm. Kerin arrives with Jeanette our savior and helper for the night! We have Sherry! And EMERGENCY: My button broke off my Tux jacket. Panic has set in. I’m going to mend it with the power of Sherry.

6:48pm. Mayur has arrived, and is setting up. He’s very late and we’re missing the Manzanilla he needs for the intro cocktail that people will be served when they walk in the door in 10 minutes. We have a plan for recovery, which involves me starring out the window wishing I was in Disney Land.

Mayur! is stirring!

7:15pm. The great Nadia Tuma has arrived!! Others are trickling in. Mayur worked it out with a different Sherry, and as he only needed to batch Sherry and Gin, set up was less than 3 minutes, so he nearly gave us heart-failure for nothign! P.S. We can’t figure out our Tumblr app!!! Brian Quinn has confused things, again. Our big announcement may have to wait until the next event. It involves the Tumblr page!

7:30pm. Starting the podcast now. I smell danger in the air. The Sherry is making me Merry.

8:37pm. Several Sherry’s in. High Alchy. My oh my. Damian Gutierrez shows up to tell me about his hair stylist who was deported. His hair cut is less-than-satisfactory. We are way behind in the timing of this event. We should be on our last Sherry at this point, but we’re on our third out of five, but it’s seems to be okay. Onto the third Sherry!

11:17pm. Oh my.  I have had plenty to imbibe. Thank you Jerry Seinfeld. Who Loves Puff Daddy? I don’t.

THE FOLLOWING DAY. 3:03PM.

Hello good readers. I’m recovered from our rather posh Sherry affair. A good three hours elapsed between my last two “live” posts and that is because I was encouraging the good people of the room to learn a little something about Sherry.

So, what did we learn? Well, for one, Sherry in its many forms is truly quite enjoyable. And in cocktails, it’s classic, even legendary. Sherry is indeed a fortified wine and hails from the town of Jerez in Spain. And in all honesty, the wiki entry does a good concise job of explaining Sherry, so take a peek at it.

Mayur whipped up two cocktails:

REVERSE Martini Aperetif
2 oz of Manzanilla
1 oz Beefeater GIN
Stirred

Manhattan Special (Digestif)
1.5 Rye
1/4 Benedictine – $50
3/4 PX Sherry
Orange Citrate
Orange Twist

And the Sherry’s we engaged with were:

The Sherry's!!!!!!!!! Photo by Brian Quinn.

  • La Gitana Manzanilla (very light in color, almost straw-green, light flavor and mouthfeel. Delightful afternoon in Barkely Square.) Food Pairing: fresh gaspacho with chorizo oil and grated almond.
  • Vina AB Amontillado (a bit on the verge of tan, nutty and good alcohol. Day sailing around Cape Town.) Food Pairing: white bean salad with chorizo, pecorino, arugula oil (pesto) served with beet chips.
  • Vides Palo Cortado Lustau Almacenista (moving on up to the darker side. The Lustau was like a midnight stroll through the streets of Yountville. Opulent in it’s own after-glow.) Food Pairing: braised pork shoulder with sauce espagnole (riff on it) topped with crispy bacon, served on top of a crispy polenta cake.
  • El Maestro Sierra Oloroso (a big-daddy type-Sherry, a lot of drunks cried in their glass over this mother.) Food Pairing: crostini with gorgonzola with caramelized pear.
  • El Candado PX (You wanted it, you got it. Fig, nut, but oh so fit for a riled up game of Boci or Fencing.) Paired With chocolate from our friends Daniel and Georgie of Fine & Raw, this was an outlandish finish.

The question is not to ask yourself if you’d like Sherry or not. The question is, why haven’t you tried your way through them? Because, good folk, there is not a huge difference in price between a great Sherry and an average Sherry. Top shelf will run you maybe $40. You can spend $50-$100 and taste your way from young, lighter Sherry’s to full-bodied aged gems. Or you can spend $14 and have a blast with a great drink. Whatever you do, go to Tinto Fino (Lower East Side) if you live in New York, or if you’re visiting, and talk to Kerin Auth because she is a Sherry-genius and she will help you pick a Sherry that is right for you and for the occasion. She also knows a hell of a lot about it and you’d be wise to strike up conversation.

Thanks to all our collaborators.

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