Port: Smith Woodhouse Late Bottled Vintage - very good - but Niepoort 10 years Old Tawny is even better!
Sherry: I'd go for the dry ones although they're not as oxidised as the old sweetened sherries. You'll easily recognise the sherry character imparted in whisky anyway. If you go for the Fino-style sherries such as .....fino and manzanilla (almost salty with a taste of the ocean) you also have a thirst quelcher bar none. Chill it in the fridge and serve ice cold! This style is also perfect with seafood but you'll find it's perhaps even better than your average white wine or beer on the balcony those hot summer evenings.
If you wish to stay with the dry (and you do trust me) sherries but want something slightly more oxidised to go with tapas and lighter smoked meats then an amontillado is perfect. Expect notes of dried fruit and a stronger nutty character. A sherry style like this would be closer to what you find in a whisky which is matured or finished in a sherry barrel.
killerwhale wrote:Jelly is much more experienced than I though I tend to prefer less-dry sherry.....
Well to be honest Willy, I haven't had that many sweet sherries but the ones I've tried have failed to make a big impression. I guess I just prefer the drier stuff - which deserves more attention IMHO. I think Admiral and Tattieheid also shares your preference for sweet sherry and I've heard Lustau being mentioned as a good producer (try their Manzanilla, simply fantastic! )
But Port is lovely - never had a white though. How does it compare to the red?
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