Wednesday 9 October 2013

9.10.13 Sherry Cheese; 5th Copa Jerez; Scotch Malt Whisky Society


An award-winning cheese producer in the Parque Natural de los Alcornocales near Jerez is working on a new cheese which contains Sherry. The Queseria El Gazul is working with Gonzalez Byass, and the plan is to infuse the new cheese with the bodega’s Solera 1847 Oloroso Dulce. Wow!



 The final of the 5th Copa Jerez competition will take place in the Jerez Hospitality and Catering School on the 15th October. Seven chef-sommelier teams from around the world will produce dishes accompanied by Sherry, and the best combination will be declared the winner of the prestigious Jerez Cup. The seven “teams”, who have already won the regional competitions, come from Germany, Belgium, Denmark, the USA, Spain, Holland and Britain. The judges come from the highest level of the catering world, chefs, food critics and sommeliers. The event is the centrepiece of the Great Sherry Festival, so Sherry will get plenty of promotion this month.


 The October edition of the Scotch Malt Whisky Society magazine, Unfiltered, features a lengthy article on Sherry, recognising its importance to the whisky trade. To give an idea of that importance, the magazine says that the Macallan Distillery alone has no less than 20,000 butts filled with Oloroso at Gonzalez Byass. GB works with quite a few distillers; Whyte and MacKay and Edrington, for example, who produce single malts such as Fettercairn, Jura, Dalmore and Macallan, Highland Park, Glenturret respectively. The butts are seasoned with whichever type of Sherry is required for some 12-24 months before their journey to Scotland. It is fantastic to see the whisky community giving due recognition to the Sherry which can provide a huge boost to the flavour of whisky. The Society is a fantastic institution with a beautiful range of independently bottled single cask single malts, many aged in ex Sherry butts. 

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