Sherry, sometimes served chilled, is hot by Darryl Beeson Ferias, or festivals, dot the Spanish countryside in the summer. Sherrys are center stage. Tapas such as olives and thinly-sliced Serano ham are the natural food pairing. The Spanish almonds are outstanding. You can recreate the fun. Founded in 1796, the Harveys name is now synonymous the world over for fine sherry, particularly its flagship wine, Harveys Bristol Cream, the most famous sherry in the world. From its founding until 1960, Harveys conducted its business by purchasing fine Sherries in Spain and shipping them to its headquarters in Bristol, England. There, they would age and blend the wines in the cellars of a former 13th century monastery, then bottle them. With the world wide expansion of the sherry trade, Harveys decided to protect its position by investing in vineyards and a new winery in the sherry district. Harveys now owns 2,000 acres in the top-rated “Jerez Superior” appellation. A new Sherry option is Harveys Orange, a sherry-based aperitif that captures the fragrant oranges of Spain, and is a blend of Fino, Amontillado, Oloroso, and Pedro Ximénez wines, enhanced by a refreshing burst of natural orange essence. Orange and sherry is a perfect combination that has long been served together in London’s trendiest bars where it’s not uncommon to see a glass of Harveys Bristol Cream served with a slice of orange over ice. Harveys Orange requires no extra steps—it makes a great drink served chilled on its own, and it’s also a great mixer in cocktails or as a fun substitution for Triple Sec in margaritas. The suggested retail price is $14.99 Harveys Reserve is a refined blend rare and old soleras of Oloroso and Amontillado, some aged for up to 30 years, as well as crisply dry Fino and sweet Pedro Ximénez wines. It has nutty, dried fruit aromas with notes of spice and oak from the Oloroso and Amontillado. On the palate, there is a hint of almonds from the fresh Fino, balanced by the rich, mellow sweetness of the rare Pedro Ximénez. This is a perfect match, served chilled with semi-soft and blue cheeses such as Persillé de Malzieuor or American Stilton, autumn squash, roasted game accompanied by sweeter sauces such as chutney or duck l’orange, and nutty, caramel desserts such as pecan pie or almond financier cake. The suggested retail price is $14.99 Harveys Fino is a bone-dry, sophisticated sherry hand-crafted from the finest Fino wines, which develop under a natural and randomly occurring yeast during the fermentation process. This yeast that develops as a covering cap above the wine, called flor, limits oxidation in the wine and leads to acidic, crisp and food-friendly characteristics. Harveys Fino has a subtle almond aroma and a very dry, round, clean taste with a long-lasting finish. It is best served well-chilled and pairs beautifully with shellfish and garlicky ceviches, as well as classic Spanish tapas and finger-foods such as almonds and olives. It’s also great with hard, dry cheeses such as parmesan and aged cheddar, as well as light and spicy Asian dishes. The suggested retail price is $14.99 Harveys was founded in Bristol, England in 1796. For many years, Harveys conducted its business by purchasing fine Sherries in Spain and shipping them to its headquarters in Bristol, England. By the 1860s, a rich, dark sherry, called Harveys Bristol Milk, was much admired. Harveys was in the process of introducing an even finer wine when, as the story goes, an aristocratic lady visiting the cellars was given a taste of the new blend. She was much impressed and declared, "If that be Milk, then this is Cream." And so was named the blend destined to become the world’s favorite sherry—Harveys Bristol Cream—and the first in a new category: Cream Sherry. In summary, Harveys Orange, served chilled, makes an elegant aperitif and pairs well with everything from cheeses to lush, tropical fruits and desserts. The nutty, cured-caramel flavors in Harveys Reserve make it an ideal wine to accompany creamy cheeses and roasted meats with sweet sauces. Fino sherry is one of the most flexible food wines around and pairs as well with a plate of shellfish as it does a frittata or dish of olives. The elegant, dry qualities of Harveys Fino also allow it to stand up to (and with) assertive foods such as olives, artichokes, asparagus and fennel, which traditionally fight with the flavors of other wines. For more great wine suggestions, click here Do you have any questions, comments or suggestions? Email: jwdineline@aol.com Copyright © 1998 Inter Active Media Solutions. All Rights Reserved. The interactive components of this site require that you use a current browser version of Explorer; be sure to maximize your window out so you can see the entire page. This page was created by Inter Active Media Solutions.