David L. Kahn Wine Tasting Club
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Wine Tasting Summary

For general information on Sherry, refer to these brief Epicurious and New York Metro articles. Sherry is produced using the solera method, as describe in the Wine Maker Magazine and Manzanilla sites. In the list below, winery names are linked to their respective Web sites.
#15 Sherry pdf Mar 15, 2003
Year Producer, Selection From Variety Price * Score +
NV Hidlago, Cream Napoleon Jerez, Spain ?? $10.40 93
NV Lustau, Oloroso, Del Tonel, 100 years Jerez, Spain ?? $24.80 90
NV Harvey's, Bristol Cream Jerez, Spain Palomino Fino, Pedro Ximinez $11.20 84
NV Hidlago, Manzanilla La Gitana Jerez, Spain 100% Palomino $10.40 78
NV Lustau, Palo Cortado, Peninsula Jerez, Spain 100% Palomino Fino $12.00 77
NV Lustau, Amontillado, Escuadrilla Jerez, Spain 100% Palomino Fino $13.60 76
NV Domecq, La Ina, Fino Jerez, Spain 100% Palomino $12.00 69
There are many different types of Sherry, distinguished primarily by their sweetness. The Manzanilla and Fino are the palest in color, and the dryest. The Oloroso is the darkest and sweetest. Cream sherry is usually Oloroso which has been sweetened. The Amontillado and other varieties are in the middle.

Our favorites in this tasting were the Hidalgo Cream and the Lustau Oloroso. These sherries reminded us of vanilla, butterscotch and creme brulee, and were thoroughly enjoyed by the group. The Harvey's (actually owned by Domecq now) came in 3rd, and was recognized by several of us. The dryer sherries such as the Domecq Fino and the Hidalgo Manzanilla were very sharp and not to our liking. Maybe this is what dry sherry is supposed to taste like, but it wasn't enjoyable. It was great to be able to sample the full range of sherry styles, so we could see how they all compared.
* The Price reflects the club discount for non-sale wines purchased at Kappy's Liquors in Sudbury and Wine Cellars of Silene in Waltham. Any purchases at the club price must be coordinated through me.
+ The Score represents the average rating of the group at this tasting, on a scale from 50 to 100. We each assign a value of 0-4 for appearance, 0-6 for aroma, 0-6 for flavor and 0-4 for our overall impression resulting in a total score from 0-20. These are averaged, the result is multiplied by 2.5 and then 50 is added. The resulting 50-100 scale is the same range used by Wine Spectator though their process may be different.