100 Frost St, Brooklyn
All you know about Sherry is wrong.
Or, scratch that, all you know about Sherry is right, it is syrupy, weird and usually can be found sitting for decades in a grandmother’s cabinet, BUT there’s so much more to Sherry than that as I found out at a recent Brooklyn Kitchen Sherry Tasting and Class.
Because of age old laws, only over turned in the 1990’s, Sherry makers didn’t have the right to bottle their own goods. Not shockingly these laws were written by distributors who would bottle all the Sherry, adding sugar and other junk and export it to England under names like Harvey’s Bristol Cream.
There’s a new crop of Sherries out there though, the ones we sampled coming from Gutierrez Colosia (and all available at Vine Wine on Lorimer) and they are complex and delicious. My favorite was Oloroso Sangre y Trabajedero (Blood and the Worker). It was the farthest of the bunch from the taste of wine and actually tasted more like a brandy, but not quite.
The room hushed and all were blissing out on the Bodega Cesar Florido Moscatel Especial, a sweet sherry that was heavenly with the gorgonzola dulce they offered.
Also passed around were spiced green olives, dates, more cheese, and buttery jamon from the shop. Mmmmmmmmm.
Most tastings I have been to try to make it a laid back experience, but Brooklyn Kitchen probably does it with the most ease. Black Sabbath was blasting downstairs and everyone in our small class was having a fun time.
I had originally used my generous gift card for a Breakfast Making Class (I was so super excited to learn how to make amazing eggs of all kinds) but it was canceled. I picked this Sherry class because it was something I knew nothing about. I’m glad I did.