Jay Miller
Jay Miller
Sherryfest Brunch at North End Grill
While various Sherries were provided the main focus was as a BYO event and I was lucky enough to be at a table with delightful people who also brought wonderful wines. As one would
expect North End Grill did a great job with the food pairings. The future of Sherry drinking may be a bit more promising than the past as looking around the room I'd say I was the oldest person by at least 10 years.
Charred Leeks & Romesco for Fino and Manzanilla was a wonderful match for Finos and Manzanillas. I'll keep this idea on the back burner as it was the biggest surprise pairing for me.
Olive Oil poached Hake was delicious and a fine match with the Amontillados
Grilled Poussing with Crispy Lamb bacon worked very well with Oloroso and palo Cortado
Salted Caramal Flan was ... Salted Caramel Flan. I know salted caramel is hugely popular but I've never warmed up to it. It seemed like a fine rendition of the genre.
We started with a Lustau Fino Jarara, a Williams & Humbert Don Zoilo Manzanilla (both good but a bit boring) a Valdespino Innocente from magnum (its usual delicious self).
A few years ago my annual Sherry dinner did all four Gonzales Byass Palmas - Una, Dos, Tres Cuatro - so it was a lot of fun to have a repeat at this event. Also reassuring to
see that my favorites remained unchanged - Una and Tres led the pack.
Una - penetrating nose, really lovely wine, a huge step up in intensity and complexity from the latter three and a delight to drink
Tres - yummy, warming and comforting! Like resting by a fireplace on a cold winters night with dogs lying next to you.
The Dos wasn't showing that much and the Cuatro was showing a bit too much.
Valdespino Tio Diego Amontillado - delicious
Wiliams & Humbert Jalifia - quite nice. warm and lush but a bit one note.
Bodegas Tradicion Amontillado - this bottling has always left me cold in the past and this one is no exception. Way overpriced for what it is.
Garcia Raya 1914 Rare Amontillado Reseve (bottled in 1968) - a bit over the hill. brown sugar notes are most prominent.
Bodegas Tradicion Oloroso - I like this better than the Amontillado but nothing special. The only BT wines I really like are the Fino and the PX
Then a few incredible Anadas:
1966 Gonzales Byass Oloroso - My impression was of greatness just on the verge of starting to break apart. Both fascinating and delicious. Loved this wine.
1987 Gonzales Byass Palo Cortado - youthful, gorgeous and complex. GB's anadas are some of my absoutely favorite Sherries. Loved this wine and it's still available at Flatiron!
2000 Valdespino Single Cask Macharnudo Alto Palo Cortado - magical! Like drinking a cloud. Only 500 bottles produced.
While various Sherries were provided the main focus was as a BYO event and I was lucky enough to be at a table with delightful people who also brought wonderful wines. As one would
expect North End Grill did a great job with the food pairings. The future of Sherry drinking may be a bit more promising than the past as looking around the room I'd say I was the oldest person by at least 10 years.
Charred Leeks & Romesco for Fino and Manzanilla was a wonderful match for Finos and Manzanillas. I'll keep this idea on the back burner as it was the biggest surprise pairing for me.
Olive Oil poached Hake was delicious and a fine match with the Amontillados
Grilled Poussing with Crispy Lamb bacon worked very well with Oloroso and palo Cortado
Salted Caramal Flan was ... Salted Caramel Flan. I know salted caramel is hugely popular but I've never warmed up to it. It seemed like a fine rendition of the genre.
We started with a Lustau Fino Jarara, a Williams & Humbert Don Zoilo Manzanilla (both good but a bit boring) a Valdespino Innocente from magnum (its usual delicious self).
A few years ago my annual Sherry dinner did all four Gonzales Byass Palmas - Una, Dos, Tres Cuatro - so it was a lot of fun to have a repeat at this event. Also reassuring to
see that my favorites remained unchanged - Una and Tres led the pack.
Una - penetrating nose, really lovely wine, a huge step up in intensity and complexity from the latter three and a delight to drink
Tres - yummy, warming and comforting! Like resting by a fireplace on a cold winters night with dogs lying next to you.
The Dos wasn't showing that much and the Cuatro was showing a bit too much.
Valdespino Tio Diego Amontillado - delicious
Wiliams & Humbert Jalifia - quite nice. warm and lush but a bit one note.
Bodegas Tradicion Amontillado - this bottling has always left me cold in the past and this one is no exception. Way overpriced for what it is.
Garcia Raya 1914 Rare Amontillado Reseve (bottled in 1968) - a bit over the hill. brown sugar notes are most prominent.
Bodegas Tradicion Oloroso - I like this better than the Amontillado but nothing special. The only BT wines I really like are the Fino and the PX
Then a few incredible Anadas:
1966 Gonzales Byass Oloroso - My impression was of greatness just on the verge of starting to break apart. Both fascinating and delicious. Loved this wine.
1987 Gonzales Byass Palo Cortado - youthful, gorgeous and complex. GB's anadas are some of my absoutely favorite Sherries. Loved this wine and it's still available at Flatiron!
2000 Valdespino Single Cask Macharnudo Alto Palo Cortado - magical! Like drinking a cloud. Only 500 bottles produced.