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When ordering from the dessert menu the en vogue choice for pairing is perhaps a port, maybe a dessert martini, or even just the perfect cup of coffee. However, there is another choice that provides an almost elixir-like quality to the end of any meal: Sherry. Sherry can be the forgotten dessert wine due the perception that Sherry drinkers must don ascots and attend parties held by Mr. Jay Gatsby. This is not the case. Sherries are not the stuffy drinks they are made out to be. In fact, they are quite drinker-friendly even if one is new to sweeter wines.
Sherries are sweet dessert wines yielding tasting notes of nuts and dried fruit suitable for pairing with strong cheeses or sweet fruits such as figs. Like wine, Sherries come in a multitude of varietals ranging from off-dry to ultra-sweet. A good middle ground is a cream sherry; although sweet it feels like liquid velvet in the mouth and provides beautiful mahogany coloring. Pair cream Sherries with strong cheeses or cheesecake.
Although sherries can be found in California, try Korbel’s Cream Sherry out of Sonoma, they originate from Jerez, Spain. Due to the limestone appellation, which provides the best growing conditions for Sherry, these particular Sherry grapes (Palomino and Pedro Ximenez) are considered the finest in the world.
If not drinking right away, sherry can be stored for many years upright in a cool, dark space. Once open, refrigeration is not necessary although it can extend the 2-3 week shelf life by another 2 weeks. Serve at room temperature. You will discover a new wine to add to your repertoire, ascots not needed.
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