International Sherry Week: Spanish Cooking Workshop

Karel Klosse opened the evening by pouring a Fino before anyone had taken off their apron. That set the tone: this was not a standard wine tasting. Over eight courses, with sherry vinegar in the pan and different bottles on the table, I cooked alongside fellow enthusiasts and Chef Paul at a workshop organized during International Sherry Week.

I would like to thank PitchPR and D.O. Sherry Wines for organizing and inviting me to this event.

Introduction to International Sherry Week

As someone who loves wine and food, I’m always interested in unique celebrations focused on wine and food. One event that caught my attention was International Sherry Week. This week-long celebration is a global tribute to sherry, a Spanish fortified wine, and offers a variety of activities including tastings, cooking workshops, and educational seminars.

International Sherry Week is an annual event that brings together sherry enthusiasts from around the world to explore the versatility of this drink. What intrigued me the most about this event was the emphasis on sherry not only as a beverage, but also as a significant ingredient in culinary dishes. Let’s make Sherry great again!

What is Sherry: A Brief History and Insight

Before diving in, a quick orientation. Sherry is a fortified wine made from white grapes, produced in the southern Spanish region around Jerez, which gives the wine its name.

The production of sherry goes back more than 3000 years, when the Phoenicians introduced vine cultivation to the region. Throughout the centuries, the process of making sherry has been improved, resulting in a drink that offers a wide variety of flavors and styles. From the light and crisp Fino to the rich and sweet Pedro Ximénez, there is a sherry for every taste.

What sets sherry apart is its production process. It goes through a special aging method known as the solera system. This involves blending younger wines with older ones to ensure a final product with a consistent taste and quality. This unique process, along with the region’s distinctive climate, gives sherry its signature flavor that is loved worldwide.

The role of Sherry in culinary celebrations

Sherry is not only enjoyed in a wine glass, but it also plays a significant role in the culinary world. Its versatility makes it a beloved ingredient in many Spanish recipes, enhancing and adding depth to the flavors of the dishes.

In the culinary world, sherry is used in two ways: as a cooking ingredient and as a drink to pair with meals. Its unique flavors can enhance and complement a wide range of dishes, from savory tapas to sweet flan. Additionally, the different styles of sherry can be paired with various foods, creating a harmonious blend of flavors.

My experience at the Sherry cooking workshop

You pick up a ladle, you smell the sherry vinegar, and suddenly the dish becomes a conversation. That was the experience at this workshop: cooking with sherry forced you to understand it rather than just drink it. Seeing how a splash of Fino lifted a soup or how aged vinegar anchored a Tarte Tatin made every theory land differently.

What kept the energy going was the shared curiosity around the table. The laughter, the debates over seasoning, the moment Martijn and I tasted our Tarte Tatin with the Oloroso before it went into the oven: these are the details that stuck.

My favorite combinations

We enjoyed an eight-course dinner that was expertly paired with exceptional sherries. I have three favorite combinations that I would like to share more about.

Dutch shrimp soup with dry sherry, paired with Fino Inocente by Valdespino

This combination was very strong and had pleasant flavors. You could still taste the nutty flavors of the Fino in the soup. The pairing was amazing because the dry, nutty, and fruity flavors of the Fino complemented the salty soup with nice herbs very well.

Tarte tatin with spinach, mozzarella & tomato, paired with Matusalem Oloroso Dulce by Gonzalez Byass

I prepared this dish with Martijn Coenen, and together we created the standout dish of the evening! We seasoned the dish generously with aged sherry vinegar, which added a delightful combination of acidity, saltiness, and a hint of balsamic flavor. Before baking it, we even tasted it with the sherry and adjusted the seasoning by adding a bit more salt and vinegar. The dish paired perfectly with the Oloroso, a 30+ year old sherry with rich, complex, and long-lasting flavors.

Chocolate ice cream with PX, paired with Pedro Ximenez 98 by Alvaro Domeca

Wow! If you want to prepare a dessert that is enjoyable and simple to make, try this ice cream. It is a great combination as the cold chocolate flavors blend perfectly with the creamy sweetness of Pedro Ximenez, a rich and sweet sherry. Consider chilling the sherry slightly to enhance its thickness and allow the fruity flavors to emerge, reducing its sweetness.

Conclusion: My Unforgettable Sherry Week Experience

My experience during International Sherry Week at the Spanish Sherry Cooking Workshop was fantastic. The workshop completely immersed me in the world of sherry, allowing me to explore its unique flavors and its significant role in Spanish cuisine.

Under the guidance of Chef Paul and Sherry Educator Karel Klosse, I acquired valuable insights on how to skillfully match different styles of sherry with delightful Spanish tapas.

A heartfelt appreciation goes out to Paul, Karel, Lisa and PitchPR!

Photo’s by Jeroen Vonk and Vivian Secreve.