and it’s the only type of wine that pairs well with French Onion Soup; all others are an absolute trainwreck … (although, it did just now occur to me that maybe Vin Jaune would work, too. Maybe.?)
and also: I am a big fan of this thread. Thanks for starting it, @Sarah_Kirschbaum !
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Here here
If you ever really want to take your taste buds on a journey, of fear and loathing, to Las Vegas: one steak, one sherry, one auslese.
Buckle up…
One sheet, one sherry, one … 
… and everyone knows “one sherry” leads to another leads to one bottle leads to …
Champagne doesn’t work for you?
Admittedly, haven’t tried Champagne. Willing to try and approach with an open mind. But I predict failure. Would love to be wrong about this.
Great thread Sarah -
I love sherry - all categories - and am an avid Fino drinker.
It’s my go-to sipper. I purchase Lustau’s ‘Jarana’ Fino for the house. I like Delgado-Zuleta’s Fino as well (it’s a touch heavier/richer than the Lustau).
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Now I’m curious. That huge amount of umami can do unpredictable things to other flavors, so I’m not surprised that it’s challenging, or that Sherry works.
It’s the incredible amount of onion presence that kills most wines, ime. Sherry has a way of cutting through that palate-deadener, however.
That makes sense. I haven’t tried many wines with it, but I have had a few at Bern’s, and they definitely didn’t work.
I’ve tried a variety of whites and reds, and nothing even rises to the level of “okay.” Except Sherry. Which not only rises to the level of “okay,” but is actually excellent. Amontillado/Oloroso/Palo Cortado is the sweet spot, imo. Fino is a bit too delicate, and I haven’t even tried the sweeter Sherries, mostly because I just don’t like them.
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Sarah - very glad you stated the thread. I have long been a rabid Sherry fan - full spectrum - fino to PX. Of course, the paring challenge is not different from table wine… One addition to the list from my cellar: Spanish Vermut. It is a close cousin of Sherry and every bit as versatile. PQ relationship? Off the charts! dISTRIBUTION? eH. (
Lovely pairing last night with tomato, pesto, Cantabrian anchovy toast.
Had some today with assorted olives and it was even better.
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Gewurz works for me. Dry Gewurz.
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To celebrate my dads 79th, his last birthday as a young man…
- 1956 Harveys Jerez-Xérès-Sherry Tres Cortados Bottled in 1956 - Spain, Andalucía, Jerez-Xérès-Sherry (7/6/2025)
Exceptional, what an exciting bottle! On opening, the nose struck immediately - almost exactly what I expected from a sherry bottled almost 70 years ago. Walnuts, butterscotch, spice, whiffs of caramel and a touch of citrus. Good acidity. The finish seemed to last forever, easily over a minute.
Bought at auction for a song, I'll be buying up all the old sherry I can find. (96 points)
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The Innocente is a ridiculous value for the quality
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I’ve been enjoying vinos de pasto recently… specifically Luis Perez’s Escribana from Macharnudo, unfortified, sees some flor. My last 2019 really blew me away.
His Caberrubia is a sherry I’ve enjoyed a lot too.
Muchada-Leclepart’s Lumiere also. No flor, kind of reminds me of good ouillé natural jura chard.
@Jorge_Henriquez very interested in joining this in September!
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I’ll probably get shot for this but … there’s a couple of sherry categories I don’t “get”.
Fino En Rama …. For sure interesting wines , but to me the essence of Fino is a clean , fresh refreshing flavour. I have limited experience but I seem get a yeasty note in En Rama that I don’t welcome. Perhaps I’ve yet to experience a really good one - would welcome any suggestions.
This is prompted by an offer I just got for Tio Pepe En Rama. I’d get a bottle out of curiosity but it’s only in six packs.
Manzanilla Pasada. Just seems like a contradiction in terms to me.
(I do like styles other than Fino, particularly dry Oloroso and Palo Cortado)