On Day 7 of #SherryWeek we finish off with Pedro Ximénez Aurora by Bodegas Yuste.
Christmas pudding in a glass. The grapes are picked late in the season and sunned to concentrate the flavours and sugar. This creates the deep raisiny-figgy nose, and oxidative ageing adds depth to the slightly bitter toasted finish.
Paired here with flourless chocolate cake @vineriasantelmo, cabrales cheese @casamoralesand a ricotta cream w/grapes, mango, chocolate-finished blue cheese @fromagesdefermiers 🥂

It's Day 6 of #SherryWeek and we are enjoying Canasta Cream 20 Años by @williamshumbert 2 ways: straight up and over ice with a slice of orange.
Cream is a blended wine of roughly 75% oloroso and 25% PX which results in a light naturally sweet sherry that is lovely paired with either sweet or savoury dishes.
Today's pairings are duck & chicken liver paté @contenedor.restaurante, award winning Olavida cheese at @orfeosevilla and a payoyo cheese flan with roasted fennel and anise @espacioeslava 🥂

On Day 5 of #SherryWeek we are enjoying this lovely Palo Cortado by Bodegas Urium.
For many years the origin of Palo Cortado was shrouded in mystery and to this day it refuses to be typecast. I think of it as a more elegant oloroso.
This means that for pairings you can go with lighter meat dishes, blue fish such as tuna, or cheeses.
Delicious with this grilled presa Ibérica @barrabajarestaurante, spicy red tuna taco @azoteasevilla or steak tartare topped with caviar @lacayetanasevilla 🥂

It’s Day 4 of #SherryWeek and we have Río Viejo oloroso by Bodegas Lustau.

Oloroso is aged oxidatively, typically for a minimum of 8 years, without the velo de flor protection so, while still a dry wine, it maintains its original residual sugars and glycerine. This results in a fuller, rounder caramelly flavour that goes great with meat and game dishes.

Paired today with solomillo al whisky @casa_roman, THAT pringá montadito @bodeguitaromero and THE Crackburger™️ @labrunildatapas 🥂

Welcoming Day 3 of #SherryWeek with Great Duke Amontillado by Juan Piñero and Amontillado Solera by Cayetano del Pino.

Amontillado is probably the most versatile of sherry wines as it has "lived two lives", first aged biologically under flor and later oxidatively, undergoing both ageing processes.

Today's pairings feature chicken stew ensaladilla with pickle, red onion, mustard mayo at Puratasca, asparagus tempura at Harinas and crispy cones filled with tuna chicharrones at Zelai 🥂

It’s Day 2 of #SherryWeek and today we are enjoying Fino La Ina by Bodegas Lustau.

Fino tends to have a somewhat sharper bouquet than its sister wine manzanilla, and its natural salinity and freshness makes it a great wine to pair with anything salty (nuts, olives, cheeses, cured meats) as well as fish and seafood.

Here we start with a classic pairing of jamón and caña de lomo and cheese at Las Teresas, then marinated sardines at Cañabota and delicious black rice with prawns at Vida Loca🥂

Hooray for #sherryweek

A time to celebrate one of life’s most underrated styles of wine from the sun baked Southern tip of Spain.

Check out three bodacious bottles we’ve added to our range from an exciting new rebel alliance of Sherry makers.

We’re proud to have added these rare singular pago (vineyard) and single bota (barrel) expressions from DIATOMISTS who source their wines from artisan growers and who put the land and soil first.

https://chilledandtannin.com/search?type=product&q=Sherry

Day 1 of #SherryWeek and we are kicking things off with Gabriela #manzanilla by Bodegas Barrero🥂
Somewhat more delicate than its sister wine fino, but equally super dry, manzanilla is only produced in one town in the world, Sanlúcar de Barrameda. Fresh and salty, manzanilla pairs well with all kinds of seafood.
Today’s pairings are crispy prawns in panko at Casapuerta, mojama paté at La Cata and boquerones al limón at Tradevo #Sevilla.🥂