This post is about Sherry. No not the girl but the wine! AND not your grandparents Cream Sherry or Harvey Bistro Cream Sherry. This fortified wine from Spain (Jerez region) is aged and blended over many years in a system called "solera"
What is fortified wine you may be asking? This is a wine that is fortified with the addition of alcohol which is usually brandy. This alcohol is added during the fermentation process.
There are many styles of Sherry from dry to sweet.
Here are some different styles:
- Fino - Crisp, yeasty and nutty, this is the freshest and most delicate of sherry. Around 15% alcohol
- Manzanilla - Fino Style sherry, lighter and fresher than fino
- Amontillado - Aged fino, amber-coloured nutty flavour with a long finish. This wine has been fortified to around 17.5% alcohol. This wine can last longer once opened.
- Oloroso - brown coloured, rich, nutty with aromas of raisins. This wine is usually dry. This wine has been oxidized during development and stays in good condition once the bottle is opened
- Pedro Ximenez - This wine is made from air-dried grapes. Sweet
- Cream - Commercial product that has been sweetened by adding Moscatel or Pedro Ximenez. This could be your grandmother's Sherry.
This fino Sherry is dry and should be served chilled (6 C). Alcohol - 17%. Nose - almonds, dough; Palate - same as the nose, with spice from the alcohol. If you have not tried Sherry I would work into this Fino. Serve as an aperitif with olives, nuts and cured ham. This wine may be found in your BCLS (BC Liquor Store) for $14.99. I had some sitting in the refrigerator and I added 1/2 cup to my risotto! It added the nutty sweet flavour I was looking for. (Risotto Recipe to follow below)
Alvear Amontillado
This had a nice amber colour with a great aroma. If your not a Sherry drinker, this is the one to try. Nose - Smoky, Sweet dried fruit, nutty; Palate - Dry Fig, medium sweetness with a nice long finish. You may be able to find this one at your local BC Liquor Store for $17.00. Try it with aged cheese, nuts and olives before dinner or have it after dinner with dessert.
Nectar - Jerez-Xérès-Sherry, Pedro Ximénez
This is dessert in a glass! But, can also be served with bitter chocolate. It had a nice dark espresso brown colour. Alcohol - 15%; Nose - sweet figs, burnt caramel (in a good way) and mocha; Palate - sweet dried fig, caramel, mocha, with a very smooth silky mouth feel. If your looking for a sweet after dinner drink look no further. I served this slightly chilled around 12C. You may be able to find this fine sherry at a BCLS (B.C. Liquor Store) near you for $29.99.
Nectar - Pedro Ximenez
Sherry adds another element of depth to this risotto.
Risotto with Shrimp and Mild Italian Sausage
12 shrimp peeled and deveined
6 ounces of mild Italian sausage (2 links) casings remove
6 tablespoons (3/4 stick) butter, room temperature, divided
4 tablespoons olive oil
1/2 onion finely chopped
2 large garlic cloves, finely chopped
2 stalks of celery finely chopped
1 carrot peeled and finely chopped
1/4 cup fresh fennel (white part only) chopped
1 tsp fennel seeds
2 cups Arborio rice ( 14 to 15 ounces)
1/2 cup Fino Sherry (dry), if you do not have use dry white wine or vermouth
6 cups of low salt chicken broth
1/2 cup (packed) freshly grated Parmesan cheese plus additional for serving
In a large pot heat chicken stock and keep warm |
| Nectar - Pedro Ximenez |
Risotto with Shrimp and Mild Italian Sausage
12 shrimp peeled and deveined
6 ounces of mild Italian sausage (2 links) casings remove
6 tablespoons (3/4 stick) butter, room temperature, divided
4 tablespoons olive oil
1/2 onion finely chopped
2 large garlic cloves, finely chopped
2 stalks of celery finely chopped
1 carrot peeled and finely chopped
1/4 cup fresh fennel (white part only) chopped
1 tsp fennel seeds
2 cups Arborio rice ( 14 to 15 ounces)
1/2 cup Fino Sherry (dry), if you do not have use dry white wine or vermouth
6 cups of low salt chicken broth
1/2 cup (packed) freshly grated Parmesan cheese plus additional for serving
12 shrimp peeled and deveined
6 ounces of mild Italian sausage (2 links) casings remove
6 tablespoons (3/4 stick) butter, room temperature, divided
4 tablespoons olive oil
1/2 onion finely chopped
2 large garlic cloves, finely chopped
2 stalks of celery finely chopped
1 carrot peeled and finely chopped
1/4 cup fresh fennel (white part only) chopped
1 tsp fennel seeds
2 cups Arborio rice ( 14 to 15 ounces)
1/2 cup Fino Sherry (dry), if you do not have use dry white wine or vermouth
6 cups of low salt chicken broth
1/2 cup (packed) freshly grated Parmesan cheese plus additional for serving
In a separate large saucepan add 1 tablespoon of olive oil over medium-high heat, add Italian sausage. Cook and break up sausage with wooden spoon until slightly browned. Using slotted spoon transfer cooked sausage to bowl.
Add 1 tablespoon of olive oil and melt 2 tablespoons of butter. Add onions cook for 3 minutes until softened; add carrots, celery, fresh fennel and garlic cook until softened 4 minutes. Using slotted spoon transfer vegetables to bowl.
Add 2 tablespoon of butter and 1 tablespoon of olive oil to saucepan. Add fennel seeds cook until fragrant (1 minute).
Add rice and cook for 5 minutes until lightly toasted; add Sherry (or white wine or Vermouth ), cook until liquid is absorbed. Add 1 cup chicken stock stir until liquid is absorbed. Continue adding broth 1/2 a cup at a time. Stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy (consistency of a thick soup) tender but still al dente about 20 minutes. (there may be leftover broth)
Add shrimp, sausage and cooked vegetables to risotto and mix well. Cook until shrimp turns pink about 5 minutes.
Add remaining butter, 1/2 cup of grated Parmesan cheese and stir well. Cover and let sit for 5 minutes. Should be creamy if not add a little more hot chicken stock and butter. Season with salt and pepper to taste.
Spoon risotto into shallow warm bowls. Serve passing cheese separately and ENJOY!
Ciao for now!
