Every year there seems to be a new “somm” wine, an unusual variety that only sommeliers could embrace. Ten years ago, it was Grüner Veltliner. Then it was Grower Champagnes and orange wines. Often, sommeliers go too far and alienate mainstream wine drinkers. Other times, though, these trends have merit. Case in point: sommeliers’ current love affair with Sherry.
The problem with this mysterious beverage is that its amalgamations are vast, production methods vary drastically, and there’s no vintage date. In other words, all of the crutches that Americans use to select wine are missing. So why do sommeliers love Sherry so much? First, it’s affordable. Second, it’s versatile.
Enjoying high-quality, small-production Sherry can be difficult, considering that it’s not widely distributed beyond Spain. Fortunately, Andrey Ivanov of Reeds American Table has done the heavy lifting for you. As Ivanov notes, “It is one of our favorite beverages because of its unique flavor and incredible versatility with foods.”
After traveling to Spain to find the best, he created a menu that includes several varieties of Sherry, available by the glass, bottle, or to go. Or sample numerous options by ordering a flight for $18.
Sit, sip, and begin to understand why, as Ivanov puts it, “Sherry may be one of the most misunderstood and underappreciated beverages in the world.”
