I’m intrigued at the brininess of excellent Manzanilla – perfect with seafood. Why don’t we have sherry with our oysters + chowders more? Maybe we will if the Secret Sherry Society expands. http://www.secretsherrysociety.com/
I also love the fact that Oloroso and Amontillado are not abstract names from literature but real sherries you can drink.
Sherry in general: some is bone dry, some pungent and fascinating, and some sweet as fig syrup.
Who would have guessed that sweet, dark Pedro Ximinez sherry goes with one of my favorite New England desserts, Indian Pudding. If I can’t have whipped cream or vanilla ice cream with Indian Pudding, give me the PX sherry!
