http://www.gothamist.com/2006/10/16/if_you_like_sal.php All comments for If You Like Salty Nuts… en-us 2007 arts_jen Tue, 05 Jun 2007 17:33:04 -0500 http://blogs.law.harvard.edu/tech/rss jencarlson@gothamist.com jencarlson@gothamist.com 60 http://www.gothamist.com/2006/10/16/if_you_like_sal.php#comment-465564 http://www.gothamist.com/2006/10/16/if_you_like_sal.php#comment-465564 Comments Tue, 17 Oct 2006 15:55:18 -0500 <p>My favorite Sherries!!! I always keep Hidalgo Manzanilla and Amontillado on hand at home. Red, White & Bubbly in Park Slope is hosting a tasting of Hidalgo Sherries this Friday from 5 until 8 PM Javier Hidalgo, owner of the bodega, will be there, pouring his delicious sherries for you to sample. They'll even be showing his amazing Pastrana Manzanilla! </p> http://www.gothamist.com/2006/10/16/if_you_like_sal.php#comment-459169 http://www.gothamist.com/2006/10/16/if_you_like_sal.php#comment-459169 Comments Mon, 16 Oct 2006 16:38:56 -0500 <p>A wonderful initiative. Perhaps after a few posts like this, I'll stop getting stares of death when I show up to a party with a few bottles of Fino. Here are a few more fun sherry facts: The best time to drink Fino is within a year of bottling: like some Sauvignon Blancs, it does not age well. Fino is ideally served at the same temperature that one would serve a light Sauvignon Blanc, usually 5-8 degrees celsius. The lightest and most delicate Fino is the Manzanilla, from the northern part of Jerez, and it is a sublime summer quaff when combined with tapas (nuts, seafood, olives, perhaps even chorizo and crackers). Perhaps it will replace the rosé when the NYT style section catches on in a few years . . . As noted in the post, on the opposite end of the Sherry spectrum is the PX. PX is one of North America's most neglected dessert wines, and undeservedly so. Because it is made from the Pedro Ximinez grapes (which give cream sherry its sweetness) PX has a unique texture and mouthfeel among fortified wines. It is intensely but not cloyingly sweet, having an counter-balancing acidity which puts it ahead in my mind of most Eisweins, although well-behind champion dessert winese like Sauternes or Trockenberenauslese. It is hardly a delicacy in Spain (Spaniards are known to pour it over ice cream), but finding a bottle in New York can be frustrating (although well worth it). Self-interest prevents me from reciting my favorite places to get sherry in New York, but I will say that anything imported by Lustau is a pretty safe bet (and no I don't work for them). </p>