We’re going to Vera in Chicago this Friday night. They seem to have a decent sherry list, and they promote sherry as well (even offer a class). Will have to see if any of these are on their list and give one or two a try.
take it a step further to Hidalgo’s VORS “Wellington” Palo Cortado, and you’re likely to have an out of body experience. 
Hard to believe not a single person has listed a White Burgundy yet.
by the way, there’s a FB group called “Equipo Navazos La Bota Lovers.” It’s worth joining. 
for those of you in NYC, saw that Flatiron is doing a sherry tasting on Friday:
“Valdespino is one of the oldest and most highly regarded Sherry houses in Spain. Known for sourcing from some of the best pagos (single vineyards) in the country, as well as for their intricate Solera aging practices, Valdespino also employs some uncommon techniques –barrel fermentation using wild yeasts–that lend clear terroir and complexity to their wines.”
“This Friday, from 5-8pm, Valdespino export manager Jaime Gil will be in the shop, pouring an extensive array of styles and answering any questions you might have about the history and production of this celebrated beverage. This is a rare New York visit, and we hope everyone can make it!”
Valdespino, Manzanilla Deliciosa En Rama, NV
Valdespino, Fino Sherry “Inocente”
Valdespino, Amontillado “Tio Diego”
Valdespino, Palo Cortado Viejo C.P.
Valdespino, Oloroso VOS “Don Gonzalo”, NV
Valdespino, Pale Cream Sherry “Ideal”
Darn! Wish I could make this.
Absolutely drinking sherry. Dry, refreshing, complex, consistently interesting, relatively affordable–what’s not to like?!
Took a gorgeous bottle of Valdespino Palo Cortado on our Alaskan cruise last summer. Such a deal.
Valdespino’s range is fantastic, as well as Fernando de Castilla.
Does anyone like the wines from Montilla- Toro De Albala or as currently known TO Albala?
I love the stuff but rarely buy bottles as I don’t usually have a partner or partners to drink it with. I’ll order a glass if I see it on a list, though.
Dave - you don’t need someone to drink it with. If you have an oloroso, just leave the bottle. it will be good months later. I do it all the time.
Can’t drink sweet PX straight though. I don’t mind a little mixed in with an oloroso, but on its own it’s just too cloying and sugary and kind of sickening. Better are some of the moscatels.
Jbray - yes some of us do like those. I think that’s what I brought to one of the sherry dinners actually.
I often also find myself the only one drinking the Sherry, but also have found that a good Fino or Manzanilla tastes just fine over a few days in the refrigerator; of course at 15% ABV they also make perfectly fine table wines.
For those in DC, or passing through DC, uber-bartender Derek Brown and his wife, the equally talented Chantal Tsang, have opened a bar focused on sherry - Mockingbird Hill (1843 7th St NW). Take a look at http://www.drinkmoresherry.com/. Great selection. They always have a flight of sherries put together at a nice price. You’ll usually find Chantal behind the bar.
Full disclosure - Derek’s been a buddy of mine for years
Now, that’s cool. Thanks for the link. If I pass through DC, and by the time that I do(if I recall), I’ll certainly hit that place up! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Best,
Kenney
Been here once already and agree it’s pretty cool. They also have an interesting and tasty gin & tonic on TAP, which was great because my wife is not a big sherry lover but thought the G&T was excellent. Personally, I had a glass of Equipo Navazos La Bota de Manzanilla #30.
I love drinking them and had the fortune of visiting the region last year.
For all those saying Hidalgo, you should be more specific since there is more then one. I enjoy a large range of Sherry from Fino/Manzanilla through Oloroso but unless it’s Bodegas Tradicion I am not a fan of PX or other sweet sherry.
Probably my favorite to drink is the Emilio Hidalgo La Panesa. It is a Fino Especial that is drawn from a fino solera averaging about 14 years of age. Great wine.
Definitely love fino and manzanilla, great stuff. The sweeter ones are fine but not as useful for me.
Brian and I are talking about the Bodegas Hidalgo-La Gitana (not Emilio) Wellington Palo Cortados (though the VORS used to be called Viejo). We’ve had that conversation here a number of times before so I guess we’ve slipped into shorthand
Valdespino Fino Inocente is quite easily the best deal going in Fino. However, I’m in total love with Cesar Florido’s Fino Chipiona. His barrel room is very close to the ocean, so the Fino is deliciously salty.
For sweeties, I’m a huge fan of El Maestro Sierra’s Pedro Ximenez.
They also produce an unbelievable Manzanilla Pasada from a 150 year old sacrista if you’re looking for something dry and otherworldly (still relatively cheap too! about $50/375)
Mockingbird Hill looks killer. Headed through DC next week and will try and make it in
I am aware, knowing which wines Hidalgo and Hidalgo-La Gitana make, but for anyone else reading it is not so straight forward. I have enjoyed their(H-LG) Manzanilla while sitting at a restaurant on the beach in Sanlucar washing down lots of fresh seafood.
Finos & manzanillas may beg for olives & cheese, sure, but as I learned traveling through Andalusia last summer, they really sing with fried fish & seafood! It’s at least as perfect a pairing as English ale with fish & chips.