I know Im asking randomly but does anybody know of a trick to log back into an Instagram account? I somehow lost the password. I would appreciate any help you can give me!
I worked as a barman and sommelier for over twenty years and I one club that I worked at, the chairman of the club board, always wanted his martini to be made with Plymouth gin and Sanderman Fino sherry. At his funeral his widow asked that I put a bottle of each in his casket. Also, I adore you're charming Irish lilt
I've been meaning to get into Sherry lately and this video was certainly the last bit of motivation I needed. Thank you so much, it was very informative! As someone else suggested in the comments, I'd love to see a video about Port and its uses on drinks.
I needed this! I like a good cocktail, but am not even a beginner mixologist, much better in the kitchen! A friend of mine who loves mixology recently moved to another state and instead of taking his entire bar, he only took the best of the best and left me with the rest! So i've got about a dozen or so bottles of different sherrys... PX, Lustau, Tio Pepe, etc... and and never knew what to do with them. Now I know!
An interesting point on PX sherry. My wife is allergic to brandy, so it is difficult finding Christmas puddings. A few years ago I found a recipe that substituted PX sherry for the brandy and I made some. It tasted gorgeous, much better than the traditional brandy. The only downside is that you cannot use PX to flambé the pudding so we used some dark rum instead.
A local Belgian restaurant here in Portland, OR had a drink on the menu for a while called the Timeshare which used sherry, and I immediately fell in love with it. It’s a very delicious spirit-forward combo of bourbon, Dr. Bird rum, Antica, Oloroso sherry, and Baker’s bitters.
Cara, foremost, thank you for your amazing and thoroughly enjoyable and professional casts. And I’ll venture a prediction: you will be considered as the Jancis Robinson of your specialty and the best all-around advise in a subject that is well loved worldwide. Congratulations and all best wishes
One of our stanby concoctions is chili sherry, home grown chilis in a small bottle covered in dry sherry for a month or two, a teaspoon gives a lovely kick to mulligatawny or french onion soup & can really enhance a bloody mary ( instead of tabasco ) I'm sure you can think of lots of other uses !
I am definitely a peat head, but I am glad that I stumbled across this channel so I can branch out a bit and share some drinks that my friends will actually like 😂
Once again you blow me away with the amazing level of detail you're able to get in to!! I don't know how you manage to find the time to put all these videos together lol.
Hi Cara, the PX does make a difference as just a minor part. My long standing favourite is A Right Arm Twist. 40ml Kraken Rum, 25ml Campari, 25ml Sweet Vermouth, 5ml PX Sherry. Stirred with ice, poured over a rock, Orange zest oils on top and in as garnish. Nick from York
@@BehindtheBar Hi Cara, no I am not a delivery driver. I am an asbestos surveyor approaching retirement at the end of October, doing a 4 day week for the last 4 years by choice, and travelling away 3 nights a week covering the the whole of GB & whole of Ireland. I make my cocktails Friday, Saturday and Sunday. Nick from York
While I share your appreciation of sherry and certainly enjoy it often, I have to admit that my absolute favorites in this general genre are Madeiras. Can you give us any thoughts about them and their use?
That was perfect timing: I was just trying to explain the different types of sherry to someone and now they can watch your video instead (with you, of course, doing a much better job than I ever could have done!).
Fascinating! I always wanted to know more about Sherry and thanks to you, now I do! Keep these lovely presentations coming. I think you have a dedicated following, and I am going to recommend you.
This was great! A few months ago, I took a sherry class at our local wine store and brought home a fino, a couple of amontillados, an olorosso, and a viejo PX (a san cristia wine). While watching your video, I pulled out my notes from the class. You really helped refresh my recollection and gave me some great cocktail suggestions I didn’t get in the class. Now I’m ready to start cracking open my bottles and trying them out. I like my old fashioneds, so I am going to have to buy a lesser style PX and try your suggestion. Thanks for another great video. Just starting to work on building up my home bar skills; you are really helping me.
Sherry is an amazing product. It has a long history and is a stunning drink which has fallen beneath the radar in Spain as well as the rest of the world. This is a very fine video but the very thought of mixing sherry for cocktails is revolting. Quality sherry is magnificent but is hard to comprehend outside Andalucia. Fino and Manzanilla with ultra fresh seafood; Amontillado with Jamon Iberico and simple food like a bowl of cooked almonds, consume and local cheeses.Oloroso, PX and Moscatel are all amazing.
I’m interested if you find the use of vermouth and other fortifieds similarly disgusting? I absolutely respect sherry and have visited the area multiple times, but if cocktails are a way of making it more approachable, then I see that as no bad thing.
@@BehindtheBar I like a vermouth - no problem. Turning sherry into squash is another thing. There's no point recommending drinks like these if you only mean to disguise them. Some will like them and some wont. If you don't like sherry that's fine, go ahead and drink something else.
I always enjoy your videos that give us a deeper dive into wines and spirits. I tend to lean more toward port and Madeira, but sherry definitely has a place in my wine cabinet!
Thanks Jay! Big fan of Madeira as well- one of my favourite ever winter cocktails was one we had on the menu at Bomba a couple of years ago. Medium dry Madeira, a local apple pie moonshine (more delicious than it sounds haha), ginger syrup and lemon. 😋
@@BehindtheBar Oh wow! That's just the video I've been looking for. Suggestions on herbs, spices, syrups to make a sophisticated flavor profile as opposed to just dumping in sugary drinks. Have you considered reaching out to a broader audience and making a playlist with your reviews of these NA whiskeys, gins, rums, tequilas and your recipes?! There's loads out on the market now.
Hi Cara, Great video with lots of information. It is important to note that you have used a the Solera 1927 Pedro Ximenez from Bodegas Alvear in DO Montilla-Moriles that cannot be called Sherry. It certainly is Sherry in style but it's from the oldest bodega in Andalucia over 100 miles away from the Sherry triangle. As a qualified ambassador for both Montilla-Moriles and Sherry it's vital that we are accurate. The analogy I like to is that it's like calling a wine from Burgundy a Bordeaux. Take care and keep sharing the Sherry love!
Hey Erik, thanks for the input and nice to hear from you- obviously a big fan of your sherry content and always jealous I don’t have the same access to reasonably priced sherries as you do in the UK. Fair point, I do think the Burgundy/Bordeaux comparison is overegging the pudding somewhat given those wines are made with entirely different grape varietals and production methods. I am well aware that Alvear is in Montilla-Moriles however I was using it to illustrate the flavour profile and production method for that style of wine. It was the only bottle we had open at Bomba (and in the middle of a pandemic I wasn’t going to start wasting stock), and I feel that as an educator it is important to make things clear and digestible rather than getting in to every single nuance on the first go- the video is already 17 minutes long! I should have given it a nod though, and would love to do another video going in to much more detail on this point and many others.
Second comment and I apologise for original unintentional bad tempered comment. Thank you for introducing these wonderful drinks and the examples on show are very fine. I still believe that most sherry is too light for blending unless you use very good sherry (which should be appreciated solo). I may well be wrong and I am open minded and would indeed like to be proved wrong. Cheers. WT
Interesting! I usually find even quite delicate sherries to be a powerful presence in cocktails - a little goes a long way because of their complexity and distinctiveness 😊
Discovered your channel the other day and absolutely love it! I actually have sherry in two of my favourite cocktails! The first one is one we make at the bar where I do weekend shifts and it's a Macallan 12y sherry cask old fashioned where we use the tiniest bit of maple syrup and olorosso sherry combined as sweetener. The second one is one I made at the restaurant where I stir 50 ml of white vermouth with 30ml of gin and 20ml of fennel-infused vodka, combined that with a hint of manzanilla sherry served in a rocks glass over a large cube garnished with lemon peel. I personally loved it but it's not exactly your typical cocktail everyone would have.
Great and super informative video. And yes in Spain, especially in the south they consume lots of Sherry (Manzanilla in particular). Just for the record in Spanish Manzanilla is pronounced {mansania} since they pronounce the Z as S. Wonderful video! Really enjoined it and learned a lot!
I did not see the sherry that I was always requested to bring back from Spain. Sandeman Sherry. They had three types, two easy to find and one I couldn't. Didn't know they used the in cocktails. Even when I lived in Spain, my parents drank it straight.
Of course I love drinking it straight too! Being in Australia we’re limited to what gets imported so there are obviously way more producers to explore in Spain 😊
That was an amazing overview Cara, you’ve definitely educated and inspired me with this one. Love the channel, I really enjoy how your videos are presented.
Thank you so much Kelly, I’m so glad you found it useful! Stay tuned because there are some sherry cocktails makes coming up soon as well 😊 happy mixing!
Wow! Thanks for the class on Sherry. Your knowledge base on this subject is impressive :) I feel I have a pretty good wine palate database ( California, Oregon, and France) but I am sorely lacking in this subject.
It certainly helps to have a good wine foundation to help understand the flavours and why they taste the way they do, so I’m sure you’ll get in to it in no time! I miss the Pacific North West wines, had so many great ones while I lived up there but not many make it out.
I make a PX Manhattan with 5cl Bookers , 1.5 cl PX, 1 cl Antica, and some orange bitters. The combination of the high proof bourbon and the vermouth seems to balance the sherry. You still get waves of complexity as each of these spirits has a lot of character.
I love all this knowledge it helps me so much build better cocktails. Still annoys me when all my family and friends ever want is just a white claw or a class of wine
Guess my homemade sparkling kick-ass sparkling plum wine (which by chance happens to resemble a Portuguese Plum Sherry (w/carbonation) I sampled in 1974) is not a qualifier as an actual Sherry, as it is not "fortified"...though it was brewed with a Sherry yeast, and has an ABV above most wines........and delivers a satisfaction far above my Social Status.........Screw the Snobs....and ,.....Scoal !!!!!! As I am presently enjoying a demitasse of 3 yr old now !! Thanks for the review.
So now I know.....I have learnt to take note of what I'm drinking of late, I had a small bottle of desert wine , absolutely exquisite, no idea of what it was, very fruity, clean, no tannins, Thankfully the camera in our mobile phones are usually in our top pockets to take a photo of the label. So now I know
Very interesting, and especially for us whisky lovers, as many of these Sherry wines are used for cask finishing or full maturation...Great rundown of all Sherry styles as well...In fact I've just discovered this channel by chance (or say youtube suggestions, often great I have to say). Cheers from France ! (Is it me or you're Scottish ? if not too indiscrete...love your accent)
I sure am Scottish. So glad you enjoyed it. It’s very interesting, one of my favourite things is finding sherries that use fino or amontillado casks as they’re so much more rare than oloroso/PX, but delicious!
I'm 73 years old now and I'm a winemaker and have been since 2006, and one thing I've found that sometimes happens to wine that is bulk aged (i.e. stored in 5 gallon carboys for two or three years) is that it oxidizes and turns somewhat darker, plus it takes on a 'homebrew' taste that to me tastes about like sherry wine. It's not undrinkable, I can drink it, but I have to be in the mood for it.
Definitely sounds similar and definitely a very specific taste! I’d imagine it depends on the base wine too, sherry is so lean and mineral the oxidation works whereas as something fruitier or with higher acid probably wouldn’t taste as good!
@@BehindtheBar ~ Most of the wines I made that oxidized were pear wine. I don't make much grape wine because I consider it to be inferior to other fruits for winemaking. But I've never had a batch of grape wine to oxidize. Elderberry is my favorite and I have had a few batches of it to oxidize. Talk about a big disappointment. I haven't had any blueberry or blackberry wines to oxidize, not thus far anyway. I have had a few batches of tomato wine to oxidize, but even though it's oxidized it still tastes pretty good.
you ever thought about doing an episode on Port? BTW, I'm not Scottish but I used to visit a lot and have lots of friends up there and your accent helps with the Saudade :3
Hey, Cara! Thanks for the great video. Have you ever tried the Barbadillo bodega? Or Gonzalez Byass? They're the only ones I can get a hold of at a reasonable price where I live. If so, let me know if you enjoy them! ❤
What a great breakdown. Thanks for introducing me to a wine that i have definitely always judged a bit in my ignorance! Getting an Amontillado and a Fino this weekend for my girlfriend and I to explore. I also loved your deep dive on vermouth and am making my way through Gin #3 now. Your tastes and sensibilities in products and cocktails are similar to ours and the "booze knowledge" definitely helps me sound like I know stuff and am not just obsessively making cocktails.😅
Super insightful! So much info on sherry is either a little too shallow, or they're very informative but not much from a cocktail perspective. While it's not as common an ingredient, it'd be interesting to hear about port, why one might use ruby vs tawny in a drink, potential uses for white or rosé port, etc . Fantastic channel!
Thank you for the feedback David! That’s a good idea, we make a point at Bomba of building cocktails around lesser used fortifieds so good to know there would be an audience for it 😊
Flipping through my "channel" I've discovered your videos and wanted to send a thanks! This one was really good for me. My secret love is various ports and sherries.
I’m not too sure which a golden sherry would be- if it’s a dry one (fino, manzanilla) id generally say you can get away with a couple of weeks but not much more. Something oxidised (amontillado, oloroso) will last longer- generally a month or so. Something with sugar (PX, moscato) will go for ages!
After a trip to Cadiz and a wonderful Taverna, I've become a bit Sherry addicted - they now ship me their Sherry twice a year, 6 bottles a time, and it is somehow never enough! My favorite has become Moscatal Dorado, though I really enjoy their Amontillado Fino for sipping before a robust meal. I had somehow NEVER considered using Sherry in cocktail recipes, so really appreciate this video, plus your other Sherry video! Sadly I didn't order any PX this time, as my partner finds it too sickly sweet, so I might try some of the Oloroso I have in a few cocktails and see what happens!
How awesome that they ship it for you! I can’t wait to get back to that part of the world. Let me know how you get on or if you need any inspiration for your oloroso cocktails 😊
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Correction: As was pointed out by the keen eyed Luis Duran, we misspelled Pedro Ximénez in this video. Please forgive us! 🙏
I think the sherry gods will forgive most spelling mistakes now that you have produced this incredible vid!
Hey... Ur making me so much happy...... Lv to see ur smile ... With lots of love... From god's own country... Lv u
I know Im asking randomly but does anybody know of a trick to log back into an Instagram account?
I somehow lost the password. I would appreciate any help you can give me!
I worked as a barman and sommelier for over twenty years and I one club that I worked at, the chairman of the club board, always wanted his martini to be made with Plymouth gin and Sanderman Fino sherry. At his funeral his widow asked that I put a bottle of each in his casket. Also, I adore you're charming Irish lilt
That was the best sherry breakdown I've ever seen. Learned a ton. Now I need to find a place to source good sherries. Thanks so much!
That’s so good to hear pal, glad you found it useful!
I know this has been said before, but we really could stand to listen to you talk all day. Excellent video!
Haha thanks pal! Glad you enjoyed it 😊
Thank you Cara. Super helpful and quite fascinating to hear the complexities broken down in such an accessible way.
What a fantastic host. Knowledgeable, great communicator, experienced, and skilled at telling the story of spirits. I learned so much. Thank you!
Thanks pal, so glad you liked it!
I've been meaning to get into Sherry lately and this video was certainly the last bit of motivation I needed. Thank you so much, it was very informative! As someone else suggested in the comments, I'd love to see a video about Port and its uses on drinks.
So glad you found it useful- I’ll put it Port on the list!
What an EXCELLENT primer here. REALLY well presented. Just shared a bunch. Cheers.
Thanks Nathan, so glad you like it!
Very interesting, excellent video. Pedro Ximénez Sherry is great for cooking too.
I use fino instead of white wine sometimes too!
Fantastic presentation. Great energy and obviously vast knowledge. Bravo
🙏
Just the video I was looking for on Sherry! Really enjoyed this long-form breakdown. Cheers!
Thanks pal, so glad you’ve found it useful!
Hands down THE best video on the subject you can find!
Excuse me, but I have to go hunting for a bottle of Amontillado now!
Thank you so much pal, so glad you enjoyed!
I needed this! I like a good cocktail, but am not even a beginner mixologist, much better in the kitchen! A friend of mine who loves mixology recently moved to another state and instead of taking his entire bar, he only took the best of the best and left me with the rest! So i've got about a dozen or so bottles of different sherrys... PX, Lustau, Tio Pepe, etc... and and never knew what to do with them. Now I know!
Glad it was helpful!
The Cask of Amontillado still gives me the chills.
Poe is the master of the chills.
This was a great video to introduce sherry to me - I didn't know much about it and now feel much better equipped to use it in cocktails.
Aw yay! That’s exactly what I was aiming for 😊
An interesting point on PX sherry. My wife is allergic to brandy, so it is difficult finding Christmas puddings. A few years ago I found a recipe that substituted PX sherry for the brandy and I made some. It tasted gorgeous, much better than the traditional brandy. The only downside is that you cannot use PX to flambé the pudding so we used some dark rum instead.
Yum!
Well done. Very informative.
Thanks!
A local Belgian restaurant here in Portland, OR had a drink on the menu for a while called the Timeshare which used sherry, and I immediately fell in love with it. It’s a very delicious spirit-forward combo of bourbon, Dr. Bird rum, Antica, Oloroso sherry, and Baker’s bitters.
Sounds yum!
I have transformed my mixology after seeing this video. Sherry RULES!
💖
Fantastic video. Thank you. Doing a bit of a sherry study recently and this video was incredibly informitive. Cheers.
Glad it was helpful!
Cara, foremost, thank you for your amazing and thoroughly enjoyable and professional casts. And I’ll venture a prediction: you will be considered as the Jancis Robinson of your specialty and the best all-around advise in a subject that is well loved worldwide. Congratulations and all best wishes
Haha fingers crossed!
Love the info! Sherry is something I've known little about until this great video!
Excellent lesson... and I'm eager to try my first sherry today!
I would really love to try mine too lol
beautiful and smart... learned lots! great video.
I would drink all the sherry in Spain and in the world with this gal!
If ever you happen to conduct Sherry Tasting classes I'd be over in a flash, love your generous pours 😄.
Thank you for speaking on Sherry. I love all the knowledge shared!
You just got me searching for a sherry tasting! Great overview, thanks!
One of us!
This is great! Can you do one on port? Love the channel!
Ooh that would be fun!
Great overview of Sherry. Looking forward to hearing more ways to put these to use.
Your wish is our command 😜:
th-cam.com/video/6KK5CiNCIAI/w-d-xo.html
This channel deserves much higher view/subscriber counts. One of the best cocktail/bartending channels I've found!
Thanks pal, so lovely to hear!
Thanks for the explanation. It helps a lot due to my whisky knowledge.
Great, like story telling.. Outstanding
Watching many of your videos.... had no idea how complex this stuff is!!!
There’s so much to learn once you get started, but it’s also important to remember to just enjoy it too 😊
Watched this after a whiskey video, and decided to sub. Really informative and I like the thoroughness and details of this video.
Thanks pal, so glad you’ve enjoyed!
I'm in love with your accent!
🏴
Lowland Scottish?
I can see your passion for Sherry haha. I’ve learned a lot about it from you
This is like, the exact video i needed. Thank you!
Brilliant video
Thanks James!
One of our stanby concoctions is chili sherry, home grown chilis in a small bottle covered in dry sherry for a month or two, a teaspoon gives a lovely kick to mulligatawny or french onion soup & can really enhance a bloody mary ( instead of tabasco ) I'm sure you can think of lots of other uses !
Sounds great! I haven’t tried it but will have to give it a go 😊. I do love sherry in cooking!
Living in New Mexico, USA..
Your concoction sounds extremely interesting 😎👍👍
Thanks.
I am definitely a peat head, but I am glad that I stumbled across this channel so I can branch out a bit and share some drinks that my friends will actually like 😂
Once again you blow me away with the amazing level of detail you're able to get in to!! I don't know how you manage to find the time to put all these videos together lol.
Sometimes it’s a struggle to be honest but worth it for lovely comments like this 😊
Hi Cara, the PX does make a difference as just a minor part. My long standing favourite is A Right Arm Twist. 40ml Kraken Rum, 25ml Campari, 25ml Sweet Vermouth, 5ml PX Sherry. Stirred with ice, poured over a rock, Orange zest oils on top and in as garnish. Nick from York
Do you deliver?!
@@BehindtheBar Hi Cara, no I am not a delivery driver. I am an asbestos surveyor approaching retirement at the end of October, doing a 4 day week for the last 4 years by choice, and travelling away 3 nights a week covering the the whole of GB & whole of Ireland. I make my cocktails Friday, Saturday and Sunday. Nick from York
Yes I will search through yere video bank, but to save time, have you a similar video on Madeira and Marsala. You are superb
Yes, have done Madeira here:
th-cam.com/video/eRXp74CFyCc/w-d-xo.htmlsi=Zs9BqlWNVddJuhC6
mmm cant wait to get a bottle of px to have for an old fashioned when spring comes round
I kind of love how much you seem to be enjoying yourself during this video.
Sherry is my happy place!
While I share your appreciation of sherry and certainly enjoy it often, I have to admit that my absolute favorites in this general genre are Madeiras. Can you give us any thoughts about them and their use?
Will definitely try sherry (at least a rinse) with my next Rum or Gin cocktails! Sounds yummy!
Do it!!
These videos are fantastic!!!!!
Thanks pal, so glad you’ve enjoyed!
That was perfect timing: I was just trying to explain the different types of sherry to someone and now they can watch your video instead (with you, of course, doing a much better job than I ever could have done!).
Hahaha perfect!
It's great, whenever I have a question about booze, I find you've already answered it
Thanks!
Glad to be of service!
Fascinating! I always wanted to know more about Sherry and thanks to you, now I do! Keep these lovely presentations coming. I think you have a dedicated following, and I am going to recommend you.
Thanks so much pal, I’m glad you’re enjoying!
your channel deserves more subscribers - absolutely spot on content for wine, spirits and cocktail enthusiasts
Thank you!
Wow! Congratulations! That's a damned good presentation of Sherries!
Thanks pal! So glad you enjoyed 😊
This was great! A few months ago, I took a sherry class at our local wine store and brought home a fino, a couple of amontillados, an olorosso, and a viejo PX (a san cristia wine). While watching your video, I pulled out my notes from the class. You really helped refresh my recollection and gave me some great cocktail suggestions I didn’t get in the class. Now I’m ready to start cracking open my bottles and trying them out. I like my old fashioneds, so I am going to have to buy a lesser style PX and try your suggestion. Thanks for another great video. Just starting to work on building up my home bar skills; you are really helping me.
That sounds like my kind of learning! So glad you found it useful, happy sherry drinking 😊
Great vid, explains what happened to my favorite whisky barrels before they met their destiny:)
Haha!
Enjoyable summary. A discussion of the different kinds of fortified wine would be good too (sherry vs port, ice wine, etc)
Thanks pal! And noted, I’ll put it on the list 😊
Sherry is an amazing product. It has a long history and is a stunning drink which has fallen beneath the radar in Spain as well as the rest of the world. This is a very fine video but the very thought of mixing sherry for cocktails is revolting. Quality sherry is magnificent but is hard to comprehend outside Andalucia. Fino and Manzanilla with ultra fresh seafood; Amontillado with Jamon Iberico and simple food like a bowl of cooked almonds, consume and local cheeses.Oloroso, PX and Moscatel are all amazing.
I’m interested if you find the use of vermouth and other fortifieds similarly disgusting? I absolutely respect sherry and have visited the area multiple times, but if cocktails are a way of making it more approachable, then I see that as no bad thing.
@@BehindtheBar I like a vermouth - no problem. Turning sherry into squash is another thing. There's no point recommending drinks like these if you only mean to disguise them. Some will like them and some wont. If you don't like sherry that's fine, go ahead and drink something else.
I've always enjoyed a good whisky matured in PX sherry. I decided to try a 25 dollar .375ml bottle of PX. Its so good! It is literally raisin resin.
9:45, you really liked it, I can tell by how you were caressing the table
I love amontillados. They're so good. A fellow I know offered me a cask of one, maybe I should take him up on it...
Doooo it 😈 haha
Cheer's, Grandma!
I always enjoy your videos that give us a deeper dive into wines and spirits. I tend to lean more toward port and Madeira, but sherry definitely has a place in my wine cabinet!
Thanks Jay! Big fan of Madeira as well- one of my favourite ever winter cocktails was one we had on the menu at Bomba a couple of years ago. Medium dry Madeira, a local apple pie moonshine (more delicious than it sounds haha), ginger syrup and lemon. 😋
I enjoy watching your videos for ideas on an NA mock tail bar
Have you seen the mocktail video we did?
th-cam.com/video/1F1Deix4lkk/w-d-xo.html
@@BehindtheBar Oh wow! That's just the video I've been looking for. Suggestions on herbs, spices, syrups to make a sophisticated flavor profile as opposed to just dumping in sugary drinks. Have you considered reaching out to a broader audience and making a playlist with your reviews of these NA whiskeys, gins, rums, tequilas and your recipes?! There's loads out on the market now.
@@Sketch_Sesh definitely something we might do!
you read my mind it seems, just finished a very dry fino sherry that i bought to top a fog cutter.
it's tasty! wasn't expecting much either.
Ooh nice! And now you’ll have to use it up so plenty more sherry cocktails for you 😋
Thank you for educating us, please do educate us on "bitters and liqueur".
Hi Cara, Great video with lots of information. It is important to note that you have used a the Solera 1927 Pedro Ximenez from Bodegas Alvear in DO Montilla-Moriles that cannot be called Sherry. It certainly is Sherry in style but it's from the oldest bodega in Andalucia over 100 miles away from the Sherry triangle. As a qualified ambassador for both Montilla-Moriles and Sherry it's vital that we are accurate. The analogy I like to is that it's like calling a wine from Burgundy a Bordeaux. Take care and keep sharing the Sherry love!
Hey Erik, thanks for the input and nice to hear from you- obviously a big fan of your sherry content and always jealous I don’t have the same access to reasonably priced sherries as you do in the UK. Fair point, I do think the Burgundy/Bordeaux comparison is overegging the pudding somewhat given those wines are made with entirely different grape varietals and production methods. I am well aware that Alvear is in Montilla-Moriles however I was using it to illustrate the flavour profile and production method for that style of wine. It was the only bottle we had open at Bomba (and in the middle of a pandemic I wasn’t going to start wasting stock), and I feel that as an educator it is important to make things clear and digestible rather than getting in to every single nuance on the first go- the video is already 17 minutes long! I should have given it a nod though, and would love to do another video going in to much more detail on this point and many others.
Wonderful video - exactly what I have been looking for!
So glad to hear Daniel!
This channel is amazing, really great video quality!
Thanks pal! So glad you’re enjoying 😊
Amazing class on Sherry. I learned so much from this video.
So glad to hear that!
Can you do a gin bramble, and also a video on different type of swizzle styled drinks.
That would be a good episode!
Second comment and I apologise for original unintentional bad tempered comment. Thank you for introducing these wonderful drinks and the examples on show are very fine. I still believe that most sherry is too light for blending unless you use very good sherry (which should be appreciated solo). I may well be wrong and I am open minded and would indeed like to be proved wrong. Cheers. WT
Interesting! I usually find even quite delicate sherries to be a powerful presence in cocktails - a little goes a long way because of their complexity and distinctiveness 😊
Discovered your channel the other day and absolutely love it! I actually have sherry in two of my favourite cocktails!
The first one is one we make at the bar where I do weekend shifts and it's a Macallan 12y sherry cask old fashioned where we use the tiniest bit of maple syrup and olorosso sherry combined as sweetener.
The second one is one I made at the restaurant where I stir 50 ml of white vermouth with 30ml of gin and 20ml of fennel-infused vodka, combined that with a hint of manzanilla sherry served in a rocks glass over a large cube garnished with lemon peel. I personally loved it but it's not exactly your typical cocktail everyone would have.
Those sound delicious! That second one would be right up my alley 😋
Great and super informative video. And yes in Spain, especially in the south they consume lots of Sherry (Manzanilla in particular).
Just for the record in Spanish Manzanilla is pronounced {mansania} since they pronounce the Z as S.
Wonderful video! Really enjoined it and learned a lot!
Thanks pal, glad you enjoyed 😊
I did not see the sherry that I was always requested to bring back from Spain. Sandeman Sherry. They had three types, two easy to find and one I couldn't. Didn't know they used the in cocktails. Even when I lived in Spain, my parents drank it straight.
Of course I love drinking it straight too! Being in Australia we’re limited to what gets imported so there are obviously way more producers to explore in Spain 😊
I've always had a soft spot for sherry since learning about that vinyards that sets out little glasses with little ladders so the mice can drink
I’ve done that tour too! Very cute.
I'm very ignorant on wines so this video has been INCREDIBLY helpful but I just have to say - I LOVE your shirt, it's so pretty!
Thanks pal! One of my favourites 😊
I usually sub out the sweet vermouth in a boulevardier or vieux carré for amontillado sherry, or mix amontillado with equal parts Cynar and Bourbon
Nice! Excellent riffs.
shes gorgeous!
Thanks for the knowledge! You're an excellent tutor 👍🙏
Thanks pal, so glad you enjoyed 😊
That was an amazing overview Cara, you’ve definitely educated and inspired me with this one. Love the channel, I really enjoy how your videos are presented.
Thank you so much Kelly, I’m so glad you found it useful! Stay tuned because there are some sherry cocktails makes coming up soon as well 😊 happy mixing!
Wow! Thanks for the class on Sherry. Your knowledge base on this subject is impressive :) I feel I have a pretty good wine palate database ( California, Oregon, and France) but I am sorely lacking in this subject.
It certainly helps to have a good wine foundation to help understand the flavours and why they taste the way they do, so I’m sure you’ll get in to it in no time! I miss the Pacific North West wines, had so many great ones while I lived up there but not many make it out.
I make a PX Manhattan with 5cl Bookers , 1.5 cl PX, 1 cl Antica, and some orange bitters. The combination of the high proof bourbon and the vermouth seems to balance the sherry. You still get waves of complexity as each of these spirits has a lot of character.
Yum!!
I love all this knowledge it helps me so much build better cocktails. Still annoys me when all my family and friends ever want is just a white claw or a class of wine
To be fair I probably drink more wine and beer than cocktails at home to be honest! Everything has its moment 😊
Sherry hasn't been in my sight for a while. Now I can't wait for a liquor store to open!
Enjoy 😊
Guess my homemade sparkling kick-ass sparkling plum wine (which by chance happens to resemble a Portuguese Plum Sherry (w/carbonation) I sampled in 1974) is not a qualifier as an actual Sherry, as it is not "fortified"...though it was brewed with a Sherry yeast, and has an ABV above most wines........and delivers a satisfaction far above my Social Status.........Screw the Snobs....and ,.....Scoal !!!!!! As I am presently enjoying a demitasse of 3 yr old now !! Thanks for the review.
For some reason, Oddly I feel slightly Aristoric,......and superior......and entertained. Thank you again.
Haha I would definitely drink that!
So now I know.....I have learnt to take note of what I'm drinking of late, I had a small bottle of desert wine , absolutely exquisite, no idea of what it was, very fruity, clean, no tannins, Thankfully the camera in our mobile phones are usually in our top pockets to take a photo of the label. So now I know
I’m really bad for remembering to take photos but definitely should!
Very interesting, and especially for us whisky lovers, as many of these Sherry wines are used for cask finishing or full maturation...Great rundown of all Sherry styles as well...In fact I've just discovered this channel by chance (or say youtube suggestions, often great I have to say). Cheers from France ! (Is it me or you're Scottish ? if not too indiscrete...love your accent)
I sure am Scottish. So glad you enjoyed it. It’s very interesting, one of my favourite things is finding sherries that use fino or amontillado casks as they’re so much more rare than oloroso/PX, but delicious!
Great vid, I’ll have to watch this one several times to get it all.
Do you have one like this for Port?
Not port yet but we do have Sherry haha!
th-cam.com/video/0xzggTA1aa4/w-d-xo.html
I'm 73 years old now and I'm a winemaker and have been since 2006, and one thing I've found that sometimes happens to wine that is bulk aged (i.e. stored in 5 gallon carboys for two or three years) is that it oxidizes and turns somewhat darker, plus it takes on a 'homebrew' taste that to me tastes about like sherry wine. It's not undrinkable, I can drink it, but I have to be in the mood for it.
Definitely sounds similar and definitely a very specific taste! I’d imagine it depends on the base wine too, sherry is so lean and mineral the oxidation works whereas as something fruitier or with higher acid probably wouldn’t taste as good!
@@BehindtheBar ~ Most of the wines I made that oxidized were pear wine. I don't make much grape wine because I consider it to be inferior to other fruits for winemaking. But I've never had a batch of grape wine to oxidize. Elderberry is my favorite and I have had a few batches of it to oxidize. Talk about a big disappointment. I haven't had any blueberry or blackberry wines to oxidize, not thus far anyway. I have had a few batches of tomato wine to oxidize, but even though it's oxidized it still tastes pretty good.
you ever thought about doing an episode on Port? BTW, I'm not Scottish but I used to visit a lot and have lots of friends up there and your accent helps with the Saudade :3
That would definitely be a good one to round out my fortifieds haha!
Hey, Cara! Thanks for the great video. Have you ever tried the Barbadillo bodega? Or Gonzalez Byass? They're the only ones I can get a hold of at a reasonable price where I live. If so, let me know if you enjoy them! ❤
Yea I use Byass in cocktails a lot, lots of flavour!
Lovely presentation, thank you! Are Sherries ever pink in color or just shades of brown as shown here?
I’ve never seen a pink Sherry! Palomino is a white grape so you wouldn’t get a rose version from it unfortunately.
Thx for great prsentatuon madam
What a great breakdown. Thanks for introducing me to a wine that i have definitely always judged a bit in my ignorance! Getting an Amontillado and a Fino this weekend for my girlfriend and I to explore. I also loved your deep dive on vermouth and am making my way through Gin #3 now. Your tastes and sensibilities in products and cocktails are similar to ours and the "booze knowledge" definitely helps me sound like I know stuff and am not just obsessively making cocktails.😅
That’s great Tim, so glad you’re finding it useful and please let me know how you go on the sherries 😊
Super insightful! So much info on sherry is either a little too shallow, or they're very informative but not much from a cocktail perspective. While it's not as common an ingredient, it'd be interesting to hear about port, why one might use ruby vs tawny in a drink, potential uses for white or rosé port, etc . Fantastic channel!
Thank you for the feedback David! That’s a good idea, we make a point at Bomba of building cocktails around lesser used fortifieds so good to know there would be an audience for it 😊
Oh, and there are some sherry cocktails coming up soon so stay tuned!
Flipping through my "channel" I've discovered your videos and wanted to send a thanks! This one was really good for me. My secret love is various ports and sherries.
Wear that love out and proud! Haha
We tried a golden sherry and really loved it. We were told after you open the bottle it goes bad in one week. Is this true?
I’m not too sure which a golden sherry would be- if it’s a dry one (fino, manzanilla) id generally say you can get away with a couple of weeks but not much more. Something oxidised (amontillado, oloroso) will last longer- generally a month or so. Something with sugar (PX, moscato) will go for ages!
Merci beaucoup !
After a trip to Cadiz and a wonderful Taverna, I've become a bit Sherry addicted - they now ship me their Sherry twice a year, 6 bottles a time, and it is somehow never enough! My favorite has become Moscatal Dorado, though I really enjoy their Amontillado Fino for sipping before a robust meal.
I had somehow NEVER considered using Sherry in cocktail recipes, so really appreciate this video, plus your other Sherry video! Sadly I didn't order any PX this time, as my partner finds it too sickly sweet, so I might try some of the Oloroso I have in a few cocktails and see what happens!
How awesome that they ship it for you! I can’t wait to get back to that part of the world. Let me know how you get on or if you need any inspiration for your oloroso cocktails 😊