Back in the ‘good old days’ when I was a kid growing up in New Orleans, my parents, avid wine drinkers, would always serve a glass of ‘Harvey’s Bristol Cream’ sherry to their guests with a scoop of Angelo Brocao’s, a local legend, famous Spumoni ice cream.
Since those days, as an adult, I follow what my parents did, plus I have added a couple of other sherries to the mix because they inspire me to pair them with interesting foods.
Friends, who never have thought of purchasing sherry, use my example and imitate my tastes.
Since Halloween is upcoming and chances are everyone will be home with the kids, either zooming their friends or just celebrating at home, I suggest to drink your favorite sherry that evening. I’ll recommend three different styles of sherry to pair Halloween candy. Its a novel way to celebrate.
As mentioned earlier, Harvey’s Bristol Cream is a great starting point. Its a unique, seven year aged sherry that is made with a blend of Fino, Oloroso, Amontillado and Pedro Ximenez grapes. At 17.5% alcohol and bottled in the sherry capital of the world (Jerez, Spain), it is the leading sherry in sales in the world. The dark brown hue opens up to a bouquet of caramel leading to a creamy, sweet fruit finish. I would recommend pairing it with a scoop of vanilla ice cream topped with ground whoppers and a broken up Kit Kat bar.
The second sherry, using the dried, sweet white grape, Pedro Ximenez, tastes like the ‘ nectar of the gods.’ The sun dried grape is dried in the sun for a couple of weeks, evaporation takes over causing sugar concentration. Fermentation is followed by fortification. The next eight years the sherry follows the traditional‘Solera method.’ After that, the intense, syrupy wine transforms into a nectar reminiscent of figs, dates, raisins and honey. Nectar, the name of the wine from Gonzalez Byass is great poured over vanilla ice cream mixed dark chocolate candy bars.
The third recommendation is Alfonso, an Oloroso sherry made with 100% Palomino Fino grapes. Its aged eight years in American oak, using the solera system. Its 18% alcohol yields a very pronounced vanilla taste mixed with complex sweet notes. The nose yields oak, leather and earthy truffle fragrances. Like the other two wines, this wine should be served chilled and would pair with a peanut laden Payday candy bar.
Halloween is on the horizon.
Think Sherry and Halloween candy.
2020 is the year to mix it up!
Philip S. Kampe
Philip.kampe@thewinehub.com
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