Another day, another sherry tasting. Which is not a bad thing, of course. This one was held last week at the Gourmet Experience Duque in El Corte Inglés, which has become an important venue for such events since opening in December 2013 . The featured bodega was family-run Emilio Hidalgo, with three of its special aged dry sherries, in pairings with Riofrio Caviar, mojama (cured tuna) and melva canutera (frigate tuna) from quality fish processors Herpac, and hand-made Zamorano cheese from Vicente Pastor.
First up was La Panesa, a fino from a solera that is bottled sparingly, and has consequently aged longer than a standard fino, paired with two varieties of caviar. Both of these had a delicate, subtle buttery flavour that worked well, neither masking the other. Next was a pairing of much stronger tastes. El Tresillo 1874 is a well-aged amontillado, complex and full-bodied, with a particularly excellent “nose”, that added its richness to the strong flavours of the fish. The last pairing brought together an aged oloroso sherry, Villapanés, and an artisanal cured Zamorano sheep’s cheese. I think this was my favourite of the three pairings, with an exceptionally rounded, full flavoured sherry that was perfect for the quite chewy, salty cheese.
I have to say that I think this was one of the best tastings I’ve been to, very well organized by sommelier Silvia Flores, with the excellent sherries and exquisite food products introduced and explained by their respective owners. Many thanks for the invitation, Silvia, and I look forward to future Club del Gourmet experiences.
