Sherry Fest NYC
Sherryfest is one of the largest sherry events in the world, celebrating all aspects of this magnificent Spanish wine. Created by Peter Liem, author of Sherry, Manzanilla & Montilla, and Rosemary Gray, director of RS Productions NYC, Sherryfest was launched in 2012, featuring an array of tasting events, seminars and sherry dinners with bodega representatives.
Sherry Pairing. Sherry is always at its best when served with food, and as a wine, it’s notable for its versatility, able to thrive alongside a wide variety of flavors. We often think of sherry in conjunction with tapas and other Spanish foods, yet as with any other wine, sherry has much wider applications, and it’s thrilling to explore other cuisines of the world when pairing sherry with food.
Peter Liem i Beltrán Domecq dirigint el seminari
Sautéed scallop, grilled rice ball, Japanesse red snapper&konbu both, paired with Hidalgo Manzanilla La Gitana and Fernando Castilla Fino Antique
Tempura halibut marinated with saikyo miso, with tomato-miso sauce, paired with Williams Humbert Amontillado Collection and Dos Palos Cortados VOS.
House-cured duck breast with Koji soy sauce, paired with Fernando Castilla Oloroso Antique and Williams Humbert Dry Sack Oloroso Dulce 15 years old.
Masterclass Amontillado. Among sherry aficionados, amontillado is the most highly prized of the sherry styles, exhibiting a distinctive combination of complexity, concentration and finesse. An amontillado begins its life under flor, as a fino or manzanilla, before being aged further in barrel without the protection of flor: thus, it demonstrates characteristics of both biological and oxidative aging, retaining a distinctive flor character even after aging for decades.
In this seminar, we examine a wide array of amontillados, from youthful releases to exceptionally old and rare examples. We’ll be joined by Steve Cook of Barbadillo, a firm that possesses an extraordinary array of amontillado in its bodegas in Sanlúcar de Barrameda, as well as Olivier Gailly of Osborne, a historic El Puerto firm that is also renowned for its collection of old wines. We’ll include amontillados from a number of other sherry houses in this tasting, allowing us to contrast wines of various ages and styles, and to compare amontillados from all three of the sherry towns.
Masterclass Maestro Sierra with Anna Cabestrero and André Tamers.The treasures of Maestro Sierra are many. They enjoy a unique location in Jerez. From the back of their building in El Puerto de Santa Maria they have a clear shot of the Atlantic Ocean. This unique location in Jerez is one of the keys to their terruño. Their geographical situation allows for the flor at the winery to be present all around the year, giving their wines a unique quality. They have been buying their grapes from the same suppliers for many decades and these growers are known as having the best and oldest parcels within Jerez Superior.
The other important aspect of the winery is that since the wines have seen little sales the stocks have remained virtually untouched for the last thirty years. The soleras at the winery are easily over 60 years old and some might be close to 100 years old. The larger houses have pillaged their old soleras, leaving them with little old wine. Unfortunately the legistation only allows for wines to be labeled as old as 30 years old (VORS). They also maintain an inhouse cooper to uphold the tradition of their heritage. By anyone’s standard the crown jewel of Sherry is Maestro Sierra.
MasterClass with Ana Cabestrero Maestro Sierra and André Tamers. Wines “Antique”
MasterClass with Ana Cabestrero Maestro Sierra and André Tamers. Tasting samples directly from the cask “Bota”
MasterClass with Ana Cabestrero Maestro Sierra and André Tamers. The Maestro Sierra Brandy is a spirituous drink obtained by the distillation of wine liqueur, selected and aged in American Oak barrels by the traditional system of criaderas and soleras. The butts used, have previously contained Oloroso and Pedro Ximénez and as a result they create a very peculiar brandy, a work of art from our land.
It shows mahogany colours with hints of gold and traces of amber around the clear and bright edges. Aromas of long ageing really stand out, together with vanilla, balsamic touches and perfumed oak.
Grand Tasting, which involves over 25 producers, pouring over 150 different sherries. This is one of the largest sherry tastings in the world, offering an unparalleled opportunity to sample some of the finest wines in the Jerez region. Always with good company; Lucas Paya, Ana Cabestrero, Aurelio Cabestrero and Jordi Paronella
Delgado Zuleta
Lustau the biggest portfolio
Grant what a lovely Amontillado
Maestro Sierra a small “boutique” in Jerez and Cesar Florido, one of the best Moscatel from Chipiona
San Leon
Incredible finesse in Valdespino.
Hidalgo deep comlexity
Fernando Castilla, pure elegance in “Antique” sherrys.
One of the greatest Palo Cortado from Bodegas Tradicion.
Bravo all the “Palmas” from Gonzalez Byass.
The freshness of VOS and VORS from Sanlucar. Hidalgo La Gitana.
Sherry Pairing. Sherry is always at its best when served with food, and as a wine, it’s notable for its versatility, able to thrive alongside a wide variety of flavors. We often think of sherry in conjunction with tapas and other Spanish foods, yet as with any other wine, sherry has much wider applications, and it’s thrilling to explore other cuisines of the world when pairing sherry with food.