– By Jim Boyce
The Friday night wine tasting at Sequoia CafÃ© on January 25 featured three fortified wines from the Sherry region and two unfortified wines from nearby Montilla.
Sherry tastings are rare in Beijing – the only other I have attended was the launch of the Greater China Sherry Association.
We tasted the wines in the following order (I’ve included, in quotations, comments from other patrons):
Bodegas Almocaden Fino Paquiro Sherry NV (15%)
Green apple and floral scents, with a slight sweet body: it had a nice mouth feel, though a bit bland in terms of flavors. / “Itâ€™s not completely dry, it’s too sweet for Sherry – it is rounder, fuller, sweeter” – AL
Lustau Solera Reserva Puerto Fino Sherry
Baked apples on the nose, this was drier than the first, though a bit one-dimensional. / “So-so” – AL
Fino En Rama Montilla Moriles 2003 (15%)
This had a nice balance of alcohol to body. / “This is the best” – AL
Lustau Solera Reserva Capataz Andres Sherrry Deluxe Cream (20%)
This smelled a bit syrupy, a bit like Grand Marnier, with a sweet finish. / “It has a bit of citrus-y smell, like orange peel.” – ER
Pedro Ximinez Alvear Solera Montilla Moriles 1927
Sweet, viscous, dark candy apple, almost a little oily; a long finish but syrupy. / “Burnt caramel – I like this one a lot” – PS
We finished up with some Taillan XO Brandy, bottled in China by winemaker Alain Leroux, and ventured beyond the point of note-taking…
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I have been wondering if the Chinese has discovered sherry. This is the begining. Thanks for posting it.