SHERRY FIESTA COMPETITIONS

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Henry Young
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Be in with a chance to win a place on our masterclasses, Dinner with

1 SHERRY FIESTA CMPETITINS Check out our facebook and twitter page for competitions throughout the month of September. Be in with a chance to win a place on our masterclasses, Dinner with Wilson on Wine, Cookbooks, bottles of sherry CavaTapasBar SEPTEMBER 2016

2 INTRDUCTIN T SHERRY FIESTA Much needs to be said in defence of Spanish sherry as it is too often undervalued and under appreciated. Most of us recognise it as something only drank at Christmas or by our grandmothers! But sherry is so much more than this. It is a wonderful wine that can be enjoyed at anytime. It has as much complexity as champagne and just as long an illustrious history. This event, the first of its kind in Ireland, aims to showcase the wonderful world of sherry and educate Irish people about the drink. Whether with food or without, as an aperitif or digestive, sherry is a great all-rounder that complements any occasion. I look forward to seeing you in Sherry is such a beautiful, underappreciated wine. From dry to nutty to sweet, there truly is something for everyone to enjoy. Sherry is a food lover s wine. I want everyone to enjoy the pleasure of understanding this unique and ancient drink. JP MCMAHN chef patron CavaTapasBar TIMETABLE F EVENTS All events take place throughout the month of September 2016 in Cava Bodega, Middle St, Galway city. date Time event price Sun 04 th 3pm - 5pm Live Spanish Music FREE Fri 09 th 4pm - 5pm Sherry & Food Pairing Masterclass #1 with Elizabeth Fox Sat 10 th 3pm - 5pm Sherry Cooking Demo & Cookbook Launch Sherry Cocktail Demo by Yes Beverages 45 (booking essential) FREE Sun 11 th 2pm - 4pm Live Spanish Music FREE Sun 18 th 3pm - 5pm Live Spanish Music FREE Fri 23 rd 4pm - 5pm Sherry & Food Pairing Masterclass #2 with JP McMahon Sun 25 th 3pm - 5pm Live Spanish Music FREE 45 (booking essential) Thurs 29 th 8pm Dinner with Wilson on Wine 45 (booking essential) Fri 30 th 4pm - 5pm Sherry & Food Pairing Masterclass #3 with Paddy Murphy every Tues all Day Tuesday Tipple free copita of sherry on arrival Daily all Day Special Tapas & Sherry. Sherry Cocktails by Yes Beverages 45 (booking essential) FREE Prices Vary

Fino Dry and light pale sherry with hints of straw & almonds.

FD MATCH: LIVES / NUTS / CHEESE. MANZANILLA A light, fresh and tangy sherry.

Barrameda. FD MATCH: SARDINES / SQUID / SEAFD PAELLA.

Used in the title of Edgar Allan Poe s short story, The Cask of Amontillado.

PEDR XIMÉNEZ (PX) Deep robust sweet sherry with hints of caramel.

3 Fino Dry and light pale sherry with hints of straw & almonds. Food Match: lives / Almonds / Anchovies PAL CRTAD Soft nutty aromas with a subtle long finish. Palo Cortado is a rare variety of sherry that is initially aged like an amontillado. FD MATCH: LIVES / NUTS / CHEESE. MANZANILLA A light, fresh and tangy sherry. Essentially a light variety of Fino sherry, made around the port of Sanlúcar de Barrameda. FD MATCH: SARDINES / SQUID / SEAFD PAELLA. MSCATEL Sweet sherry, huge concentration & amazing length. FD MATCH: CHCLATE MUSSE / CHURRS. AMNTILLAD Full bodied sherry with hints of orange & walnut. Used in the title of Edgar Allan Poe s short story, The Cask of Amontillado. FD MATCH: CURED MEATS / MANCHEG CHEESE. PEDR XIMÉNEZ (PX) Deep robust sweet sherry with hints of caramel. riginating in the Canary Islands, the grape came to Jerez in the baggage of a soldier called Pedro Ximénez. FD MATCH: FIG CAKE / VANILLA ICE-CREAM. LRS Slightly sweet and nutty sherry. A real treat for sherry lovers! FD MATCH: FIE GRAS / GAME / RED MEAT. CREAM (BLEND F LRS & PEDR XIMÉNEZ) Classic cream sherry. Concentrated dried fruits, raisins & sultanas. FD MATCH: SANTIAG TART / BLUE CHEESE. A QUICK GUIDE T UNDERSTANDING SHERRY & MATCHING IT WITH FD

A BRIEF GUIDE T SHERRY A fortified wine made in Spain since 1100 BC, Sherry is a protected designation of origin and was the first region in Spain to receive this prestigious status back in the 1930s.

It is the particular climate and three types of soil that make sherry a unique wine from the South of Spain.

4 A BRIEF GUIDE T SHERRY A fortified wine made in Spain since 1100 BC, Sherry is a protected designation of origin and was the first region in Spain to receive this prestigious status back in the 1930s.All wine labelled as Sherry must legally come from the Sherry Triangle, which is an area in the province of Cádiz between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. It is the particular climate and three types of soil that make sherry a unique wine from the South of Spain. The process of making sherry is very similar to the way white wine is made, but sherries are fortified; that is brandy and sugar are added to them during the process of maturation. Sherry is produced in a variety of styles, ranging from dry and light versions such as Finos to darker and heavier versions known as lorosos, all made from the Palomino grape. Sweet dessert wines are made from Pedro Ximénez or Moscatel grapes. After fermentation is complete, the sherry is fortified and then put into barrels and aged. Light sherries receive very little aging and develop a yeast layer (flor) that protects them from oxidizing. Darker sherries are aged for longer periods in a Solera System. This is a process of blending sherries of different vintages, with the average age gradually increasing as the process continues over many years. A solera is the actual name for the set of barrels used in the aging process. In all, there are seven basic types of Spanish sherry. All of them work well with food. Indeed, sherry is best drank with food that complements its flavour. FIN is a light, white, and fresh sherry and is best served with seafood tapas. MANZANILLA is essentially a light variety of Fino, made around the port of Sanlúcar de Barrameda. It goes well with Paella. Both of these light sherries are served from the fridge. AMNTILLAD is a nutty brown sherry with hints of orange and is excellent with chorizo or with cured Spanish meats and cheeses. LRS is a dark, scented sherry with aromas of dried fruit and oak. Naturally dry, it is best enjoyed with red meats and game. PAL CRTAD is a rare variety of sherry that is initially aged like an amontillado. It can be drank as a digestive or with a range of Spanish desserts. MSCATEL is a sweet dessert sherry and lingers long in the mouth. It goes well with any chocolate desserts. PEDR XIMÉNEZ is a deep robust sweet sherry with hints of caramel. riginating in the Canary Islands, the grape came to Jerez in the baggage of a soldier called Pedro Ximénez! The complexity of the sherry industry is deeply amazing, but too often in Ireland consumers are confronted with a lack of scope with regard to sherry wines. Because of the lack of demand, retailers and restaurants don t stock the full range of sherries. In Cava, we encourage diners to try sherry by pairing them with different tapas. Sherry is a wine and should be enjoyed as such.

IL DEM A T K C C / G N I SHERRY CK CH UN A L K B K &C nt ) p m (f r e e e v e SHERRY & FD PAIRING MASTERCLASS with

4pm - 5pm (booking essential) Each masterclass costs 45 and includes a copy of the Tapas: A Taste of Spain in

ie T CELEBRATE THE SHERRY FESTIVAL WE ARE LAUNCHING THE THIRD EDITIN F UR CKBK Sherry cooking demo by JP McMahon in

Sherry cocktail demo by Yes Beverages. FREE Event - All welcome.

experience both in trade and education, and has held senior beverage management positions in the licensed trade

A member of the Irish Guild of Sommeliers, Elizabeth holds a WSET Diploma in Wines and Spirits and is a well-known

5 IL DEM A T K C C / G N I SHERRY CK CH UN A L K B K &C nt ) p m (f r e e e v e SHERRY & FD PAIRING MASTERCLASS with ELIZABETH FX th -5 SAT 10 SEPT 3 Friday 9th Sept pm - 5pm (booking essential) Each masterclass costs 45 and includes a copy of the Tapas: A Taste of Spain in Ireland cookbook. Maximum capacity: 25 people. For bookings call or bookings@cavarestaurant.ie T CELEBRATE THE SHERRY FESTIVAL WE ARE LAUNCHING THE THIRD EDITIN F UR CKBK Sherry cooking demo by JP McMahon in Cava Bodega Saturday 10th Sept 3 5pm. Cookbook sold at a reduced price of 20 (normally 25). Sherry cocktail demo by Yes Beverages. FREE Event - All welcome. Elizabeth Fox, who lectures in the GMIT College of Tourism and Arts, is a beverage specialist with extensive experience both in trade and education, and has held senior beverage management positions in the licensed trade sector for decades. A member of the Irish Guild of Sommeliers, Elizabeth holds a WSET Diploma in Wines and Spirits and is a well-known expert in wine studies, contemporary beer studies, spirits and liquors and service skills. GMIT hospitality lecturer Elizabeth Fox has been awarded a special prize for the highest result in the World Certified Sherry Educators Programme in Spain for professionals from around the world gathered in Jerez in ctober to qualify as Sherry Certified Educators. in association with

For bookings call 091 539 884 or email: bookings@cavarestaurant.ie JP McMahon is a chef, restaurateur and author.

6 SHERRY & FD PAIRING MASTERCLASS with JP MCMAHN SHERRY & FD PAIRING MASTERCLASS with PADDY MURPHY Friday 23 rd Sept. 4pm - 5pm (booking essential) Each masterclass costs 45 and includes a copy of the Tapas: A Taste of Spain in Ireland cookbook. Maximum capacity: 25 people. For bookings call or bookings@cavarestaurant.ie JP McMahon is a chef, restaurateur and author. He is Culinary Director of the award-winning EatGalway Restaurant Group, which comprises Aniar, Cava Bodega, and Eat Gastropub. He also runs the Aniar Boutique Cookery School. Aniar was awarded a Michelin Star for 2013, 2014, 2015 and JP is committed to the educational and ethical aspects of food - to buying and supporting the best of local and freerange produce and engaging directly with small farmers. The Restaurant Association of Ireland awarded him All-Ireland Local Food Hero Friday 30 th Sept pm - 5pm (booking essential) Each masterclass costs 45 and includes a copy of the Tapas: A Taste of Spain in Ireland cookbook. Maximum capacity: 25 people. For bookings call or bookings@cavarestaurant.ie Paddy is a certified Sherry Educator and self proclaimed sherry geek from Dublin. His first foray into the world of fine sherry introduced him to fino and once his eyes were opened to the beauty of old amontillado, he was hooked for life. Paddy regularly writes about sherry on thevineinspiration.org and contributes articles for other media outlets, including Paddy also works with a variety of clients to host consumer sherry tastings, trade masterclasses and staff training. in association with in association with

LIVE SPANISH MUSIC with LS TRUENS SPECIAL FIESTA DINNER WITH

welcome) Sun 04th/Sun 18th/Sun 25th [3pm - 5pm] Sun 11th

music of Jerez, the home of sherry. Thurs 28th Sept 2016.

John will offer a personal and educational evening exploring

TUESDAY TIPPLE Every Tuesday we are offering a free copita

in association with John Wilson left college with very

After a few years travelling the world, he joined the wine

He has written and edited various wine books and contributed

7 LIVE SPANISH MUSIC with LS TRUENS SPECIAL FIESTA DINNER WITH WILSN N WINE Every Sunday in September (FREE Event - All welcome) Sun 04th/Sun 18th/Sun 25th [3pm - 5pm] Sun 11th [2pm - 4pm] Come join us every Sunday for the month of September. Live music by Spanish trio, Los Truenos, celebrating the music of Jerez, the home of sherry. Thurs 28th Sept pm (booking essential) 45pp An evening with John Wilson. John will offer a personal and educational evening exploring the world sherry & food. TUESDAY TIPPLE Every Tuesday we are offering a free copita of Fino sherry to our customers on arrival. Enjoying a refresing aperitif! In association in association with John Wilson left college with very little idea of what to do next. After a few years travelling the world, he joined the wine business, where he worked buying and selling wine at both here and in the U.K. He then escaped, and embarked on a career in journalism. He has written and edited various wine books and contributed to magazines, and appeared on television and radio. He is wine correspondent for The Irish Times, and writes Wilson on Wine, a guide to his favourite wines available on the Irish market. Despite all of this he retains an unquenchable thirst for a glass of decent wine, preferably with a plate of good food and a few friends.

Experimenting is key to discovering some wonderful ways to use sherry in cooking. Below are my top ten ways to use sherry when cooking. 1. Instead of white wine, use Fino or Manzanilla.

8 10 THINGS T D with SHERRY IN CKING Sherry is very versatile in cooking and can be used in a similar fashion to wine. As the alcohol is cooked off in the process, you re looking to match the flavour of the sherry with the meat, fish or vegetbales. Experimenting is key to discovering some wonderful ways to use sherry in cooking. Below are my top ten ways to use sherry when cooking. 1. Instead of white wine, use Fino or Manzanilla. For red wine, use Amontillado or loroso 2. Use Fino sherry instead of white wine in shellfish dishes. 3. Pork works well with Amontilliado. Try it in stews. 4. Chicken can take both light and medium sherries. A cream sauce will match a light cream sherry. 5. Chorizo and sherry work well in cooking. I like to use loroso to create a wonderful simple tapa. 6. Soaking apples in sherry before making a compote gives additional depth to a dish. 7. Wild game needs a little sweetness. Try a simple sauce of autumn fruits and PX sherry. 8. Pair your cheese plates or sauces with Moscatel. A cheese sauce needs a sharp sherry to cut through the fattiness. 9. Flavour you chocolate sauce with PX sherry. 10. For baking: Biscuits favoured with Moscatel. Breads or cakes with Fino or Manzanilla. 2 shallots, finely diced 4 garlic cloves, minced 16 whole prawns, medium size 250ml Fino sherry 100g butter, cubed handful of flat leaf parsley, finely chopped 1 lemon, cut into four wedges olive oil sea salt WHLE PRAWNS Fino sherry (serves 4) Irish prawns (langoustines) have a really superb flavor. Their rich meat flesh lends well to the sharpness of the Fino sherry. Try and avoid buying imported prawns. These come from places such as South America and Asia. They are farmed in awful conditions, which results in a poor quality prawn and a poorly paid worker. Be sure to ask your fishmonger when and where the prawns were caught. He/She will be able to guide you. Method 1. Heat the olive oil in a large frying pan. When warm, add the shallots and garlic and cook for 1 minute on a medium heat. Be careful not to let the garlic burn. 2. Add the prawns carefully in an even layer. After 1 minute, turn the prawns over. Cook for a further minute. They will change colour to a reddish pink. 3. Pour in the sherry. Allow the sherry to come to the boil and then turn the heat down. 4. Remove the prawns from the pan and rest on a tray in a warm place. 5. In the pan with the sherry, whisk in the butter cubes to form an emulsion. Season to taste and add the chopped parsley. 6. To serve: Place four prawns in each bowl. Spoon over the sherry sauce. Serve each one with a lemon quarter.

HISTORY. 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation. 1844: Tio Pepe first sold in the UK

HISTORY. 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation. 1844: Tio Pepe first sold in the UK GONZALEZ BYASS 1835: Foundation of the Company by Manuel M. Gonzalez. Still in family hands, now in 5th generation HISTORY 1844: Tio Pepe first sold in the UK 1855: The Byass family, distributors in the