The Jerez region of Spain is known for Sherry, good Sherry. I have never had Sherry, so no better way to start than with the best.
I was in the mood for shrimp, and Jerez is in Southwestern Spain and close to the sea, so I figured shrimp would be a good pairing. I had been given a tapas cookbook a while back, that had a recipe for spicy shrimp in sherry. Perfect!
For starters, I poured myself a big old glass – apparently there are Sherry glasses – a little smaller than a wine glass. Also, shrimp should be paired with dry Sherry, not cream Sherry.
At least I am learning on the job, right?
My shrimp was actually quite tasty (I was a bit too light handed on the cayenne pepper – note to self for next time), and I ate it separately from the Sherry.
The Sherry was beautiful. It was a garnet color and smelled of caramel, brown sugar and tobacco. It also tasted sweet, like brown sugar. But what I found most interesting was the place the Sherry took me when I sipped it. It was almost like I was transported to a different time, a time of leather, pipe tobacco and old furniture – a different century almost. I could imagine men in top hats sitting around a fire, sipping Sherry.
I was also happy to learn that Sherry last for quite some time. The next time I try my cream Sherry, I am going to pair it with a dessert, maybe something creamy and rich.