|Thursday||12:30pm — 2:00pm||La Nouvelle Orleans Ballroom, Hotel Monteleone|
Sherry is a popular cocktail ingredient, but how much do you really know about it? In this seminar, we’ll go far beyond the basic types and tastes of sherry (though we’ll certainly cover them) and into the production parameters and little-known secrets of this fortified wine. We’ll examine biological and oxidative of aging practices, paying particular attention to the orphan wine of both: palo cortado. We’ll look at the manifestations of terroir between fino and manzanilla sherries, which are otherwise the same thing. We’ll also take a deeper look at the solera system and see not only how the math works, but how it is used (and abused) in other alcoholic beverages. We’ll cover a few of the commonly-told fibs and shortcuts in sherry production, as well as the wonders of the hard-to-find anada sherries, non-solera vintage-dated sherries, and unfiltered “en rama” selections. Finally, we’ll talk about sherry in cocktails, including info that will help bartenders pick the best bottles for particular cocktails.