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Sherry: Wine's Best-Kept Secret?

[Photograph:sashafatcat on Flickr] "Sherry is a bargain," says Linda Lawry, director of the International Wine Center in New York. "It's one of the benefits of being ludicrously unfashionable." I recently attended a class on sherry called, "Wine's Best Kept Secret," led by Lawry, an official sherry educator certified by the Consejo Regulador in Jerez, Spain. Before this lecture I really never gave sherry a second thought. It was the preferred tipple of the effete brothers on Frasier. And I've had a bottle of "cooking sherry" in my cabinet for years, guaranteed to ruin any dish I add it to. But I think I've been converted. In between honeyed sips of amber liquid, Lawry explained at length about the history...

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9 Comments | Posted by Kara Newman, February 19, 2010 at 1:45 PM
Tagged: Serious Grape, sherry, wine

Serious Grape: What Sherry and Sourdough Have In Common

Last week, Eric Asimov’s weekly column in the New York Times and corresponding blog post on The Pour extolled the greatness of one of the most underappreciated wines in the U.S.: sherry. Not only do Americans not drink much sherry, they don’t know much about how it’s made, either. I certainly didn’t until a few months ago, when I was a guest of Bodegas Osborne in Spain and had the chance to visit their vineyards and cellars in El Puerto de Santa Maria south of Seville. After I saw the indigenous yeast at work fermenting the grape juice and the solera system of blending wines from different vintages, I realized that sherry, like a good loaf of sourdough bread, is...

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1 Comment | Posted by Deb Harkness, July 18, 2008 at 10:00 AM
Tagged: sherry, sourdough, wine