09/09/2008: Sherry-The Perfect Aperitif
To most Americans the mention of sherry calls to mind a sweet desert wine to be taken with cheese and coffee. To most persons under the age of 40, it conjures up the images of a drink for gentle ladies in the late afternoon, or very proper Englishmen in 1940's movies, toasting to some Colonial military success. In reality Sherry is a wine that ranges from an absolutely bone dry aperitif to a sweet after dinner drink with dozens of variations in between.
The September 2008 Saveur Magazine carries a prominent article, "Civilized Company--Sherry's Time has Come Again" by David Wondrich.
We have always recommended a chilled dry sherry or a chilled medium dry Amantillado as a perfect Aperitif--not too strong, just enough to wet the appetite. We recommend you keep a bottle of dry and a bottle of Amantillado in the refrigerator to serve cold, never use ice. If the dry is too dry or the Amantillado is a bit too sweet, simply mix them in a glass to your liking.
Sherry is about 18% alcohol, compared to a bottle of wine at 12-13%. Thus for a aperitif pour about half of a measure of what you would pour of a table wine.
Sherry can also be used for baking--as seen in this delicious Sherry Potato Recipe
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1 lb russet potatoes, scrubbed clean, sliced into 1/4-inches
-
1/4 cup butter (1/2 a stick), melted
- 1/4 cup dry sherry
- Salt
- Freshly ground black pepper
- 1 Tbsp chopped fresh parsley
- Preheat oven to 375°F.
- Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
- Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.
Serves 4.
