22 culturecheesemag.com DRINKS WITH CHEESE 202 3
S H E R R Y
S H E R R Y I S A W I N E L O V E D
by the pros and misunderstood by the masses. If
you fall into the latter camp, here's a quick lowdown:
Sherry hails f rom the Andalusia province of Cádiz on
the southern tip of Spain, also known as the "Sherry
Triangle." It's a fortified wine (which means additional
alcohol is added) and is aged in above-ground cellars
known as bodegas. The aging process is what creates
the spectrum f rom dry to sweet, and it's all about
oxygen—whether the sherry is protected f rom it by
a veil of yeast called flor (biological sherry), or if the
sherry is allowed to become oxidized. Another aging
process, called a solera system, occurs when young
wine is continuously added to old wine in a barrel.
Sound confusing? It can be. But here's the good
news: sherry and cheese are a natural match.
N OA H S I N G E R M A N , G r ea t 28 2 019
Biological Sherry
MAHÓN-MENORCA PDO +
Manzanilla sherry
MEADOW CREEK DAIRY
MOUNTAINEER +
Fino sherry
Oxidative Sherry
LA CASERIA VALDEÓN +
Palo Cortado sherry
BOXCARR HANDMADE CHEESE
ROCKET'S ROBIOLA +
Oloroso sherry
Sweet Sherry
ARTIKASS VINTAGE LOT 18 +
PX sherry
FIREFLY FARMS BLACK & BLUE +
PX sherry
M A H Ó N P D O
PHOTO:
Sherry:
barmalini
Adobe
Stock
