We took our places at this sold-out event in the upstairs room of the Rutland Arms amongst the familiar faces of plenty of Sheffield folk: a healthy mixture of shop owners, bloggers, and other food and drink enthusiasts. We were presented with a pair of glasses, an array of six sherries and selection of meats and bruschetta, and away we went.
1. Fino En Rama by Fernando de Castilla - We were told that this fino, meaning dry, is a great appetiser as the flavour enlivens the palate ready for food. With a nose of sweet prunes, dried raisins and nutty marzipan, the sweetness didn't continue through to the taste and it was on the palate that that this sherry really became a 'fino'. A saltiness licked around the mouth with a really light charred note that matched perfectly with the accompanied Palma ham. The olives too went spectacularly as they added delightfully to the almost briny nature of the drink.
2. Las Medallas Manzanilla De Argueso - Next was another pale sherry, this time smelling of a cliff-top coastal walk with a fresh sea air, coupled with a floral meadow-esque character. On the tongue the richness grew with a lovely long finish. Again, when coupled with the cured meat the flavours sung, but when we ate it with the (absolutely delicious) fresh sardines, the oily nature of the fish added texture to our Manzanilla and enlivened the drink no end.
3. Tio Diego Amontillado by Valdespino - The third drink was a lot sweeter than the first two, with flavours of bushels of apples enhanced with toffee, but through the nose came a spiced, almost Calvados character. This was coupled with a robust oakiness, due to it being aged for a longer time than the previous drinks (a total of 12 years). We were also presented at this point with a course of Patatas Bravas in the Rutland's signature spiced tomato sauce (of Rutty Butty fame), and hot chorizo.
4. Antique Oloroso by Fernando de Castilla - This was the oldest sherry of the evening, aged for around 16-18 years, which became very apparent on the nose as the oaky nature was even clearer than in the Amonillado. Between us, we felt the drink was more familiar as it smelt more like a whisky, due to Oloroso casks often being the main variety of sherry butt used in the maturation and finishing of whisky. The sweetness built on the palate beautifully and due to its complexity left great depths of flavour on the tongue, for a long while after swallowing the unfiltered nectar. When eaten with the spicy chorizo the sherry softened the heat to a lovely palatable warmth.
5. Palo Cortado by Emilio Lustau - The dark amber colour of this sherry released dried fruits of dates and apricots across the tongue, and light tannins from its time in the oak. The flavour was a little drier than the nose, with crisp citrus and nuts, which once again matched deliciously well with the almost completely devoured food left on in front of us.
6. Pedro Ximenez by Cardinal Cisneros - The final glass of the night was filled with one of our favourite sherry casks (for whisky). The sherry itself was dark and sticky, richly sweet and very indulgent. Smelling of dried figs and raisins that transferred delightfully to the palate and sang of festive spice, plums and yet more figs, this would be the perfect drink for a cosy night in - think we'll be getting a bottle in for Christmas. Definitely a dessert of a drink.
This event was the first we attended which was hosted by Barry Starmore, the other half of Starmore Boss to Jeff, who has presented such events as Smoke on The Water and Whisky Tasting. These two really know their stuff and their passion shines through every time. The evening was definitely an eye opener to an arena of drink that we have not been party to in the past. But we will now surely be looking to dip further into this varied world of fortified wines and certainly be eating more tapas.
Cheers,
J&L
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