On Saturday the 19th of June the sherry battle between Cuno van ‘t Hoff (wine journalist) and myself took place in Okura’s Wine Room. The sherry tasting had a great start with the dry type fino (Tio Pepe) of the Gonzales Byas House, combined with the delicious Pata Negra and tubes of almonds and coriander. This delicacy is an example of Spanish tapas.

The tone was set. There was a curious tension in the Wine Room, as everyone was eager to taste the next heavenly sherries and other delicacies. Guests were taken to Andalusia, in the southern part of Spain near Gibraltar. They could almost feel the sea breeze, the Poniente, blowing in their faces.

Also the dry sherries were tasted, consisting of the Fino (Jerez de la Frontera), Manzanilla (Barameda de Sanlucar) and Amontillado. These exquisite sherries were combined with excellent dishes by the hands of Onno Kokmeijer. The Manzanilla was combined with herring and a mousse of scallions. When the Amontillado Medium Dry with a whiff of Pedro Ximinez, from the Sandeman house was tasted, Yorkshire bacon with langoustines was served.

An explanation of Cuno van ‘t Hoff showed that the soil structure of the limestone layer vary from Albariza (60% lime), Baro (40%) and Arena (10-20%). This causes a light salty, mineral structure in sherries. Mousse of Reypenaer VSOP with a brunoise of celery instigated a sensation of different tastes and textures, intensified by the East India Solera Sherry of Lusteau.

The sherry battle definitely was a very interesting evening for all attendees, who have enjoyed the tasting to their utmost. If you wish to have a tasting yourself, you are more than welcome to visit our Wine Room!

With vinous regards,
Noël Vanwittenbergh