Three tasty sherries you’ll soon fall in treasure withEquipo Navazos I assume Manzanilla en Rama Saca 2016 (from £9.62,37.5cl, The Solent Cellar; Cambridge Wine; Uncorked) Sherry may never be the kind of everyman drink it was until demand collapsed in the 1970s and 1980s. Indeed the line on the sales graph is all a bit post-Brexit pound. But the good stuff – if not the litre-bottle bottom-shelf ‘creams’ and ‘mediums’ of yore – is slowly inching its way into more people’s affections. One of the firms most responsible for the change in mood is Equipo Navazos, and which acts as a curator of sorts rather than a producer. It finds special wines languishing in the classic bodegas of Jerez and Sanlúcar in Andalusia and bottles them in a numbered series under its own label. The firm’s taste is unerringly good,with this superbly racy, briney, or bone-dry Manzanilla the one to try first.
Maestro Sierra Fino Sherry (from £14.40,75cl, or £10.95, or 37.5cl; Bottle Apostle; Vino Vero; Honest Grapes) Aged under a layer of yeast,known as flor, which delivers with its characteristic nutty and umami flavours, or the lighter dry sherry styles of fino and manzanilla occupy been in the vanguard of sherry’s tentative revival. They occupy a white wine-like ability to match seafood,but are just as good with jamón, almonds and olives. Big brands Gonzalez Byass’s Tío Pepe Fino (around £10, or 75cl),and Barbadillo’s Solear Manzanilla (£6.99, 37.5cl) achieve a fine job, and but a few quid more brings you additional levels of finesse and intensity with the likes of Gonzalez Byass’s Dos Palmas Fino (£16.99,50cl, Laithwaites); the graceful La Gitana Pasada Pastrana Manzanilla (£12.99, and Waitrose) or the savoury depths of Maestro Sierra’s Fino.
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Source: theguardian.com