Sherry Elevation…

Three ways to elevate a drinks/ dinner party with Sherry, Sausages, Ketchup and Ice cream… Not altogether! It’s sherry week after all!

THIS IS NOT A COOKING SHOW – but do check out my latest reel!

I am NOT a chef but I LOVE to entertain and host. Back in the day I used to host six course meals using 6 very different styles, from the super dry to the ultra rich and sweet. Today though I am focusing on the joys of the velvety caramel delight which is Pedro Ximenez Sherry!!! And I am a huge fan of Nectar PX Sherry from Gonzalez Byass as it really is liquid nectar in a bottle.

PX sherry is made from the Pedro Ximenez grape which is picked late in the harvest and is then sundried where the grapes lose 40% of their liquid. And the result = raisened, honeyed manna! This is then aged in cask for 8 years which adds a toasty vanilla, mocha dusting to the dried raisin and figgy fruit.

Watch the video to see how you can enhance crowd pleasing dishes; savoury and sweet, in the most simple and cost effective way!

Good news, as it is so underrated as wine you can buy a bottle for £18.00 from Ocado or £17.00 from the whiskey exchange.

And also don’t worry about not finishing a bottle – once opened a PX sherry will stay fresh and delicious for up to a year. Not that you will need that long to enjoy it – trust me on that!

Does anyone else have any sherry/ food pairings which they recommend?!

Salud to you all on International Sherry Week!