See below for what happened.........

Sherries & Tapas

Several AWS members have experienced the Tapa Bar scene in Spain.  Friends arrive at an uncrowded bar and order Tapas that compliment a glass of Sherry.  Suddenly, a group of musicians can be heard in the street and the bar fills with locals.  The quiet bar now becomes full of customers in a joyous mood. (Can’t tell if it’s the Music, Sherry, or Tapas, but everyone is savoring the moment).

Georgette Willoughby and crew are preparing Tapas to compliment each Sherry. Come and enjoy the atmosphere of  today’s Spain!

Aperitif

             Segura Viudas Brut Reserva Cava

The Wines

    Domecq La Ina Dry Fino Sherry

   Manzanilla La Gitana Sherry

   Barbadillo Amontillado Sherry (Medium)

   Osborne Bailen Dry Oloroso  Sherry

   Lustau Palo Cortado Peninsula Solera Reserva Sherry

   Pedro Romero Moscatel Dark Sweet Sherry

Tapas and Bread will accompany each Sherry.  Coffee will follow the tasting.   Please bring your own glasses & pens.  No smoking or strong fragrances.  Attendees recognize they will consume alcohol and assume responsibility of having done so.

Attendance will be limited to the first 32.  Reservation deadline is Monday, October 15, 2007.

Members  $24.00            Guests   $29.00

What Happened.........

This tasting was done by Frank and Jackie Carson, Dan and Georgette Willoughby, and Mike and Leslie Johnson.

Frank discussed sherries, noting that this wine, unlike most, has a friend in oxidation. He explained that sherries have been made for ages, going back many centuries. He then introduced them in order of age and sophistication. All were from the Jerez region in Spain. The young finos were first, then an amontillado with some aging, followed by more oxidized and aged wines and finishing with a sweet moscatel.

Bob Bilenchi explained the five tier solera process for aging, in which the lower barrel is partly emptied for sale, and then refilled by the next upper barrel, which is refilled by the next above. Only the top barrel receives new wine. This means that sherries are represented by many years of yield and vintage is not an issue.

The excellent selection clearly showed the differences.  The least expensive amontillado was much softer than the powerful finos, and well received.  The more oxidized and aged oloroso and solera sherries showed character, representing the more classic sherries. The moscatel was a very pleasant ending.

Each sherry was accompanied by a tapa. Jackie explained that tapas were small dishes that could sit atop a wine glass, and offered several possible origins for the name and custom. The organizers selected the tapas to match with the wines from dozens of recipes, and they did their work well.

Our chefs offered an amazing array, using chorizo, Serrano ham, Spanish cheeses, olives, marcona almonds, pistachios, and various vegetables. They were presented as bandarillas (skewers), in pastry, in bites, and in puff pastry. The dessert tapa was made of dates stuffed with marscapone cheese, garnished with an orange slice and a drizzle of caramel sauce made with cream and sherry - a great finish with the dessert sherry.

The six creators, and especially the cooks, were enthusiastically applauded. And there was coffee and cookies at the close.