- HAVE YOUR TASTE BUDS TANTALISED IN CORK!
- Cork Airport’s Food & Beverage Outlets undergoing ...
- Brand Storytelling: The Foundation of Your Growth ...
- Food Tourism Workshop in Longueville
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- Clonakilty - Ireland’s Premier Foodie Town
- Coming Up Soon at L’Atitude 51
- Kitchen Dialogues. Invite from Mugaritz, Euro-Toqu...
- Top Posts, last 12 months
- Celebrate St. Patrick’s Day at Cork's Hayfield Man...
- Come to the Castle with Kate & Caitlin
- Annam's Indian Cooking Classes
- Food Markets, Festivals, Visits, Events. Cork & Ireland
- Jamie Goode features in Beaujolais 2017 Irish cam...
- Blog Policy
Monday, September 5, 2016
A Premium Sherry
Follow My Apostoles
Apostoles Palo Cortado V.O.R.S., 20% abv, González Byass (Jerez), c €23.95 (37.5cl) in Bradley’s, Cork.
This is an amazing sherry, a serious one, yet a wine to have fun with. Try it with your favourite paté. In the English Market I picked up some delicious Chicken Liver Paté, the brandy and garlic version, from On the Pig’s Back. This proved to be a superb pairing.
I was a little worried about complicating it further but couldn't resist adding a taste of Harty’s Cumberland & Port Jelly to the pair. Now, I had a triple to relish. Not quite a ménage à trois, but sexy! Cheese and red meats are also recommended as partners for the sherry.
The dark amber liquid is complex, full of aromas and flavours of concentrated fruit, soft on the palate and so concentrated that a sip goes a long way. Savour it for a while, the hints of sweetness, explore the tangy notes, the salty notes and then enjoy that very long smooth finish. Smooth from start to finish in fact.
This Very Highly Recommended wine has been a long time in the making, thirty years no less. I’ll let the winemakers tell the story of this blend of Palomino (87%) and Pedro Ximenez (13%): As soon as the Palomino grapes reach the winery they are gently pressed using pneumatic presses without crushing the stems, seeds or skins. This must from the first light pressing is called ‘yema’ and is the most elegant and delicate must. The Pedro Ximenez grapes are lightly pressed separately. After fermentation in stainless steel tanks and classification, the Palomino wine is fortified to 18%, the PX to 15.5%.
The wines then enter their own separate Soleras of American oak barrels to begin their aging in contact with the air. After an average of twelve years, the wines are blended and enter the Apostoles Solera where they will remain for a further 18 years following the traditional Solera system.