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The year of 2010 has been an exciting one for Sherry in this region. We held two Sherry and Chinese tapas luncheon seminars, one in Taipei and the other in Shanghai. Both events were overbooked and attended by an impressive collection of leading importers, distributors, retailers, hotels, restaurants and media. The popularity of the events and enthusiasm shown at the events by the attendees gives me the greatest confidence for the future of Sherry in these important markets. It seems we are turning a corner from struggling to build a basic recognition of Sherry to really gaining a better level of understanding and acceptance of these exceptional wines. In these two resent events, as in all our prior events,the positive feedback concerning how much the attendees enjoyed the Sherries is the most encouraging of all. Chinese Sherry Association members are invited to share with us your experiences with Sherry for our newsletter and website as we build a wonder future for Sherry in China and Taiwan.
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John H. Isacs
Wine Expert & Writer · Founder of Chinese Sherry Association |
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| Sherry Quotes from Chinese Opinion Leaders & Celebrities | |
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Taiwan
I'm always fascinated in the diverse charm of Sherry. Some of them have the fresh aromas of flower and fruit, some offer a hint of salty savory sea breeze, and some are deep and rich with mellow sweetness. They definitely are something that you can't resist falling for from the bottom of your heart.
—— Cuisine/Travel Writer & Founder of "Yilan Cuisine & Happy Life" Website, Yilan Yeh |
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Shanghai
The good wine in the world as complex as Sherry is rare. Sherry stands for the long history, various flavors, complicated crafts and gives me great pleasure. It is such a delicious wine that makes myself indulge in and compels me to find out its mystery continuously.
—— ASC Fine Wines (Greater China) Education Manager, Martin Hao |
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| Sherry News More than 2,000 restaurants will compete to produce the best food and Sherry pairings |
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After three successful editions over the last 6 years, during which the "Copa Jerez" International Food and Sherry Pairing Competition has become one of the key events of the international world of haute cuisine, the Consejo Regulador for Sherry and Manzanilla is already working on the final touches of the semi-finals of the 4th Copa Jerez. These qualifiers will select the best chef sommelier team which will represent Spain at the Grand International Final of Copa Jerez, due to take place in 2011.
The qualifiers to select the best sommelier-chef teams from the Southern Spain area - which is made up of the regions of regions of Andalusia, Extremadura and Castilla-La Mancha - are well under way and set to continue until the 20th of March. To participate, contenders must submit a proposal with a three-course menu featuring dishes combined with Sherry before the closing date. The three best menus will be selected from the proposals submitted, with the aspiring teams having to prepare their menus and justify their choice of wines in front of a judging panel made up of famous names from the worlds of gastronomy and wine.
The semi-finals of the Southern regions have attracted some 2,000 entries and their proposed menus are expected to be of an exceptional level, given the area's extensive knowledge of the possibilities that Sherry and Manzanilla offer for culinary marriages.
Only one of the teams will be selected by the judges to compete against the winners of the semi-finals of the Eastern and Northern areas, and the chance to represent Spain in the competition against seven other participating countries. The Copa Jerez is an international food and wine pairing competition which is held every two years featuring a range of dishes combined with Sherry and Manzanilla. The participants include Chef and Sommelier teams from restaurants in eight different countries: Germany, Belgium, Denmark, Spain, United States, Holland, Japan, and the United Kingdom.
To participate, the teams must present a menu consisting of three dishes - two main courses and a dessert - and combine each of them with a Sherry or Manzanilla of their choice, be it a dry (Manzanilla, Fino, Amontillado, Oloroso or Palo Cortado), semi-sweet (Cream, Medium or Pale Cream), or sweet wine (Pedro Ximénez or Moscatel). The Copa Jerez has become a highly prestigious competition as can be seen by the level of quality of the recipes and pairings which are proposed at each edition. The final choices are selected by a jury made up of well-known professionals from the gastronomic world including illustrious names such as Juan Mari Arzak, Juli Soler, Heston Blumenthal (The Fat Duck, London), Dough Frost, and Makoto Abe, amongst others. |
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| Featured Events Unveiling the Radiant Charm of Sherry | |
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 Sherry, the famous fortified wine originally from Spain, is now sweeping across Shanghai. Following its remarkable rise to fame in Taiwan, Sherry-tasting has now gone on to generate an unprecedented buzz in Mainland China this summer, thanks mainly to the tremendous efforts made by the Chinese Sherry Association in its promotion. The Sherry Tasting Symposium 2010 was convened in Taipei and Shanghai in July and August respectively. In Shanghai, the strong atmosphere of culture and art in Lifeismore Lounge Bar added a modern radiance to Sherry's thousand-year history. Meanwhile, the luxurious and elegant banquet hall in Taipei's Eclat Lounge created the perfect atmosphere to showcase the unique charms the drink can offer. Both events were honored to have John H. Isacs, CEO of EnjoyGourmet Digital & Print Media, personally arrange a selection of wines that he cleverly combined with a range of local delicacies. The tasting was complemented with an inspiring lecture that shared a wealth of general knowledge about Sherry, making the event both educational and exciting for the distinguished guests. Gastronomists and connoisseurs, the press, government officials and lovers of wine paid endless tribute to two cocktails and five sherries which together illustrated the full wealth of expressions and applications of this venerable drink. The guests were overwhelmed by Sherry's immense charm as the wines, paired with the culinary delicacies, together formed an intoxicating melody for the taste buds. The Sherry Emilio Lustau Los Arcos Dry Amontillado truly proved the natural companion of Shanghai sautéed duck with scallion. Similarly, in Taiwan it was the perfect mate for steamed shaomai dumplings with crab roe.. By the end of the events, guests appetite for more information about Sherry had grown exponentially, with several requests coming for more details on its distribution channels and for more recent news in the world of Sherry. This scene offered a real sense of success, and hopefully a prelude to more successful events in the future as Chinese wine-drinkers discover more and more what Sherry can offer..
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Manzanilla
Straw-colored wine with a dry, sharp bouquet which is light on the palate; aged under a very special type of "flor" that grows exclusively in bodegas located in Sanlúcar de Barrameda; the alcohol content varies from 15% to 19% vol. The dry and often slightly salty nature of Manzanilla makes it a natural companion to many kinds of Chinese seafood, cooked and raw, especially the most delicately flavored dishes.
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Scallop & Bamboo Shoot Salad
Manzanilla accentuates the natural sweetness of the scallop while cleansing the mayonnaise dressing. |
Stir-Fried Crabmeat with Egg-white
This delicately-flavored dish gains additional flavor distinction when paired with Manzanilla. |
Wok-fried Crabmeat with Asparagus & Bamboo Pith
Manzanilla highlights the freshness of the crabmeat as well as the lovely snappy textures of the asparagus and bamboo pith. |
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Fino
Pale golden or straw-colored wine with a sharp, delicate bouquet suggestive of almonds; light and dry on the palate, this wine is aged under a veil of yeasts called "flor" and has an alcohol content between 15% and 18% vol. Dry and slightly more robust in flavor and weight, Fino is lovely with flavorful Chinese seafood and white meat dishes.
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Shanghai Style Shaohsing Drunken Chicken with Wolfberries
Dishes with Shaohsing wine may overpower most white wines but is perfect with a full-flavored Fino. |
Jiangzhe Style Braised Yellow Croaker with Noodles
Richly-flavored Chinese fish dishes match beautifully with a yeasty Fino as the wine adds further flavor dimensions to the dish while highlighting the freshness. |
Guizhou Style Assorted Abalone with Pickled Pepper
The neutral flavored abalone is fine with many white wines as long as they define the texture of the abalone, but the sour pickled pepper in the dish matches best with a full-flavored Fino. |
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| Sherry Cocktail Dry Sherry Cocktail |
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Sherry Cocktail
Ingredients:
Dry Sherry 4oz
Cherry Liqueur 1oz
Dry Vermouth 1oz
Instructions:
Mix all the ingredients with ice, gently shake well and strain the ice, garnish with baked orange peel and serve. |
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Lemon Sherry Cocktail
Ingredients:
| Dry Sherry |
3oz |
| Lemon Juice |
2oz |
| Orange Juice |
1oz |
| Honey |
a splash |
Instructions:
Mix all the ingredients with ice, gently shake well and strain the ice, garnish with a lime slice and serve.
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| ★ Provided by A-Plus |
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| Sherry Recipe Sherry Recipe | |
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| Ingredients: |
| 250g of tender minced beef |
| 250g of minced pork |
| 1 egg |
| 1 tablespoon of TIO PEPE |
| 1 slice of bread, broken up |
| 1 garlic clove, chopped |
| Chopped parsley |
| 1 medium-size onion, chopped |
| 1 pepper, red or green, chopped |
| 1 ripe tomato, peeled and chopped |
| 3 tablespoons of flour |
| Salt and olive oil |
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| Instructions: |
Beat the egg and add the TIO PEPE, garlic, parsley, meat, bread and salt. Mix well so that the flavors blend.
Form the meatballs, flour and fry lightly in oil in a pan. Then put them into a casserole.
Using the pan and a little of the oil from the meatballs, fry the onion, tomato and pepper.
Add the fried vegetables to the casserole, pour in enough water or stock to cover the meatballs, and leave to cook on a low heat for about 30 minutes. ★ Provided by Gonzalez Byass, S.A. |
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