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Trend Alert: Sherry


Back in February I printed out a cocktail recipe from the Seattle Times that featured sherry as an ingredient. Like many recipes I print out, it got buried and forgotten. Until now, recently I've been noticing sherry everywhere. Could it be that the fortified wine usually associated with Spanish old men is set to make a roaring comeback?

According to an article in this month's Saveur magazine, sherry no longer seems outdated. With the renaissance of classic cocktail ingredients (bitters, whiskey, rye, etc.), the popularity of 60s-era drinking on Mad Men, and the food world's current obsession with all things Spanish, it's not surprising that Sherry is popping up on bar menus across the nation. For more on how Sherry is suddenly becoming trendy, read more.

San Francisco's Duggan McDonnell serves a sherry cocktail at his hotspot Cantina and several concoctions at New York's Milk and Honey feature the Spanish wine.

The ladies at the Kitchn point out that Sherry is incredibly versatile and it can be served with any dinner course. Sherry also makes a flavorful cooking wine. Sherry vinegar has been a long-time favorite for salad dressings, but it's pure form is also delicious in appetizers, chicken, and even granitas.

If you're interested in sipping a bottle, Chow recommends a briny La Gitana Manzanilla Sherry, while the folks at Imbibe prefer the brand Lustau.

I plan on making the aforementioned cocktail recipe as soon possible and have started to be more aware of the Spanish wine. How about you? What do you think of this trend? Has Sherry suddenly become more interesting to you?

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