There are so many ways to drink sherry, and for this Sherry Week (November 6-12) I tasted through four different styles with tinned seafood conservas — a pairing they love in Spain.
Tio Pepe is a Fino style, delicate and the most neutral, aged for 4 years under the flor. I liked it with the fish in olive oil. The Fino en Rama is unfiltered and always feels more wild—it’s salty, lemony, and has an oxidized hint. It was better with the fish in the tomato-paprika Gallega sauce.
Gonzalez Byass Viña AB is an Amontillado which is always my favorite, almondy and light. But, I didn’t love the nuttiness with the fish.
The Leonor, a 12-year-old Palo Cortado is a sherry that loses its veil of flor and begins aging oxidatively. It has a hint of sweetness that was a really cool counterbalance to the fish See what you think — you can get the Gonzalez Byass sherries here and the La Tienda Seafood Sampler Box by Conservas de Cambados here (the octopus was amazingly tender!).
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