U
Unknown
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I had a Palo Cortado tonight that blew my mind wide open. What inexpensive, quality sherry are the hipsters drinking these days?
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Jay Miller
Jay Miller
U
Unknown
Guest
How inexpensive? Palo Cortado, by nature, shouldn't be too inexpensive.
For some reasonable favorites, try Gonzalez Byass "Tio Pepe" for Fino, Gonzalez Byass "Del Duque" for Amontillado, and Sandeman "Royal Corregidor" for a slightly sweet Oloroso. Hidalgo Oloroso is also good in the semi-sweet Oloroso range. I have yet to find a good fully dry Oloroso which is better than any of the rest in the "affordable" range. Of course, the great thing (IMO) about Sherry is that I have never encountered an undrinkable sherry. This makes it all the more impressive when you have a truely transcendent bottle. For PX, I think Arqueso "Cream of the Cream" is the best value (plus it comes with a little padlock and key!).
The other option is to make friends with those who love sherry like myself and are willing to buy anything with VOS or VORS on the label regardless of price.
For some reasonable favorites, try Gonzalez Byass "Tio Pepe" for Fino, Gonzalez Byass "Del Duque" for Amontillado, and Sandeman "Royal Corregidor" for a slightly sweet Oloroso. Hidalgo Oloroso is also good in the semi-sweet Oloroso range. I have yet to find a good fully dry Oloroso which is better than any of the rest in the "affordable" range. Of course, the great thing (IMO) about Sherry is that I have never encountered an undrinkable sherry. This makes it all the more impressive when you have a truely transcendent bottle. For PX, I think Arqueso "Cream of the Cream" is the best value (plus it comes with a little padlock and key!).
The other option is to make friends with those who love sherry like myself and are willing to buy anything with VOS or VORS on the label regardless of price.
U
Unknown
Guest
originally posted by Joe_Perry:
The other option is to make friends with those who love sherry like myself and are willing to buy anything with VOS or VORS on the label regardless of price.
Thanks, Joe. Buddy! Pal!
I guess I meant inexpensive in the sense that most of the price tag wouldnt be used for glossy magazine advertisements and free trips to hyper-aggressive sales managers.
Thanks for the suggestions so far. The Palo Cortado I had was Hidalgo. Im now ready to go back and try Tio Pepe again. Putnam has been pushing it with almonds and canned fish and I didnt get it right off but after last nights revelation I think I can see.
Slightly off topic I had another first last night roasted bone marrow. Mmmmmeat butter! In retrospect I could have eased up on the pork cracklings as pre-appetizer.
Last night I had a glass of the El Maestro Sierra Oloroso 15 Anos while making dinner. I think this is pretty much the shiznit these days for Amontillado and Oloroso. The Fino is good as well.
I drink Hidalgo La Gitana and La Cigarrera for Manzanilla.
There is also a Hidalgo, but a different one, that does a Manzanilla Passada that is pretty good as well.
I drink Hidalgo La Gitana and La Cigarrera for Manzanilla.
There is also a Hidalgo, but a different one, that does a Manzanilla Passada that is pretty good as well.
originally posted by VLM:
Last night I had a glass of the El Maestro Sierra Oloroso 15 Anos while making dinner. I think this is pretty much the shiznit these days for Amontillado and Oloroso. The Fino is good as well.
I drink Hidalgo La Gitana and La Cigarrera for Manzanilla.
There is also a Hidalgo, but a different one, that does a Manzanilla Passada that is pretty good as well.
Same Hidalgo, simian. La Pastrana.
originally posted by Yixin:
originally posted by VLM:
Last night I had a glass of the El Maestro Sierra Oloroso 15 Anos while making dinner. I think this is pretty much the shiznit these days for Amontillado and Oloroso. The Fino is good as well.
I drink Hidalgo La Gitana and La Cigarrera for Manzanilla.
There is also a Hidalgo, but a different one, that does a Manzanilla Passada that is pretty good as well.
Same Hidalgo, simian. La Pastrana.
Thanks, I always forget that.
Ignacio Villalgordo
Ignacio Villalgordo
I am sure in some moment Jesus Barquin will tell you more (he's the real expert) bou try to find anythomg from valdespino or from "La Bota de..."
U
Unknown
Guest
The La Bota wines are amazing, but very much a higher end sherry. Valdespino rocks, but we rarely see it on this side of the pond.
Best,
Joe
Best,
Joe
Jess Barqun
Jess Barqun
Well, just in order to prove that Ignacio is a skilled prophet...
There is a thorough tasting on Palo Cortado published in http://elmundovino.elmundo.es/elmundovino/catas00.html?tasting=389 (in Spanish, but I guess part of the info is understandable for everyone). The scores are very high mainly because many Palo Cortado sherries are wines of the highest quality.
It is based in my personal TNs in a double-blind tasting held for The World of Fine Wine in 2007. Perhaps some of you have the TWOFW issue where the whole information was published, together with an in depth article on this type of wine, as well as with Andreas Larsson's and Julian Jeffs' own notes and scores on the same wines.
No doubt the Jerez Cortado by Hidalgo-La Gitana (do not forget there is another very different producer in Jerez: Emilio Hidalgo) is an excellent wine at reasonable price (at least in Spain), but the quality level in the field of Palo Cortado is excellent, and therefore it is difficult for any of them to outstand against their peers.
My favorite ones are Cardenal VORS (Valdespino), Barbadillo VORS, and Don Pedro Romero VORS. Also, the Antique Palo Cortado by Fernando de Castilla is very good, at not too high price.
BTW, in my recent trip to NY I was btw very positively impressed by the knowledge on sherries of the staff at PJ Wine and at Chambers St. Wines. It is a pity that the dollar/euro rate in recent years does not currently help the spreading of these amazing wines in the US.
There is a thorough tasting on Palo Cortado published in http://elmundovino.elmundo.es/elmundovino/catas00.html?tasting=389 (in Spanish, but I guess part of the info is understandable for everyone). The scores are very high mainly because many Palo Cortado sherries are wines of the highest quality.
It is based in my personal TNs in a double-blind tasting held for The World of Fine Wine in 2007. Perhaps some of you have the TWOFW issue where the whole information was published, together with an in depth article on this type of wine, as well as with Andreas Larsson's and Julian Jeffs' own notes and scores on the same wines.
No doubt the Jerez Cortado by Hidalgo-La Gitana (do not forget there is another very different producer in Jerez: Emilio Hidalgo) is an excellent wine at reasonable price (at least in Spain), but the quality level in the field of Palo Cortado is excellent, and therefore it is difficult for any of them to outstand against their peers.
My favorite ones are Cardenal VORS (Valdespino), Barbadillo VORS, and Don Pedro Romero VORS. Also, the Antique Palo Cortado by Fernando de Castilla is very good, at not too high price.
BTW, in my recent trip to NY I was btw very positively impressed by the knowledge on sherries of the staff at PJ Wine and at Chambers St. Wines. It is a pity that the dollar/euro rate in recent years does not currently help the spreading of these amazing wines in the US.
The Latin Liquidator
Manuel Camblor
originally posted by Joe_Perry:
The La Bota wines are amazing, but very much a higher end sherry. Valdespino rocks, but we rarely see it on this side of the pond.
Best,
Joe
Well, Joey, get with the program, 'cos that's what the hipsters like to drink. And Prof. Barqun in in the house, so...
Ahhh, La Bota. Yes. I was able to get my grubby hands on the Manzanilla Pasada #10 and two of the Pedro Ximenez, #'s 11 and 12. Really great and special stuff.
for sherry to actually drink I like the Argueso Manzanilla and the Maestro Sierra fino. The argueso can come off a touch richer than the Maestro, but no one (who likes sherry - many do not and apparently on principle) will be unhappy washing down cured anchovies with either (unless they don't like anchovies either...)
for sherry to actually drink I like the Argueso Manzanilla and the Maestro Sierra fino. The argueso can come off a touch richer than the Maestro, but no one (who likes sherry - many do not and apparently on principle) will be unhappy washing down cured anchovies with either (unless they don't like anchovies either...)