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Thanks, a nice read (and not behind a paywall - I nearly didn’t click)
Sad news from London. We found out today that Bar Pepito (a much beloved and frequently visited dedicated sherry bar in King Cross) is now ‘Bar Rioja’.
Feels like the ‘sherry revival’ that has been on/off for the last 10+ years may now have finally died.
I think I’d heard this. Very sad. I loved Pepito. That said, I’d not been for ages.
I’ve tended to go to Vermutaria in Coal Drops Yard when I’ve been in that neck of the woods recently.
Shame,
I used to have drinks there before hoping in the train back a decade ago
Not quite as compelling as his amontillado tried recently. Lovely nuanced nose, big flavour which is a little one-note.
I know the Waitrose On the QT range is not universally loved, but as a Sherry novice I am thoroughly enjoying this amontillado.
We did too - and have enjoyed every QT sherry tried.
Does “vintag” on the label have any specific meaning, or is it a foreign language or a misprint?
Wow, that’s the palest Oloroso I’ve ever seen!
Interesting initiative from some blokes who decided to import sherry:
We tried their oloroso, bought from Theatre of Wines. Another pale one, @Joni-B73F0.
Nuanced nose, pure clean taste, not the heaviest, or the driest but plenty of detail.
This one is more like what I’d expect, though!
Possibly out of place but this is a Negroni made with amontillado (Gonzalez Byass Vina AB) instead of vermouth. Very good with the sherry adding a different sort of complexity.
Sherry is great for riffs on classic cocktails. Works great on Manhattans and Old Fashioneds as well. There’s a good deal of ideas on this book (which I definitely recommend for its sherry content alone):
Excellent guide to sherry.
Interesting. I tend to use sherry (usually fino) as well as the vermouth rather than instead. I’ll give it a go!
The cocktail info is excellent as well. Got a lot into Adonis and Bamboo because of it. Jerez + Vermouth is a great combination for something aromatic, fulfilling, yet low in alcohol (by classic cocktail standards). Another advantage is that the choice of bottle really shines - using Fino vs Amontillado on the same base recipe can’t turn more different. Also, a simple Bamboo of Fino + Vermouth has endless variations based on the Vermouth you choose: some of the aged and bittersweet Spanish Vermouths really work there even if I’d say they are more for drinking straight with ice.
