Cast out thoughts of your grandmothers bottle of sherry that came out once a year and forget about some of the dreadful drinks that were passed off as sherry that used to exist,(such as British Sherry) for modern day sherry is exceptional.



Indeed when embracing Spanish cuisine, you can enjoy no better companion than sherry and there is no better time to get trying wine than during International Sherry Week.

Now in its 4th year, International Sherry Week brings together thousands of sherry-lovers in a multitude of events in more than 25 countries every year. This annual celebration showcases Sherry Wines through a network of public and private events in bars, restaurants, hotels, bodegas, universities, tabancos, and wine clubs around the world simultaneously during the week of November 6th – 12th, 2017, well it all sounds like a jolly good reason to indulge in a tipple.


Sherry has never really deserved its fusty reputation and it is for so much more than old aunts and trifles,  for served in the correct manner and with the right food, will enable you to enjoy the true character of this wonderfully varied and versatile wine.

The great thing about sherry is it’s versatility when it comes to enjoying it with savoury food. There is probably no wine that offers such versatility with savoury dishes than a fino sherry. Indeed a chilled fino in Spain is the natural partner to tapas and once you’ve tried this with tapas I assure you that you will be a convert.

To think tapas is to think big flavours. Whether it be jamon iberico with its salty, creamy texture or gambas al ajillo with its strong chilli and garlic flavours, or even the hot mojo sauce of the slightly acidic Spanish olives they are all challenging matches for most wines. though for fino these bold culinary combinations are a heaven sent dream.

Take the most famous of them all, Tio Pepe – It has a deeply dry and distinctly savoury character which means it will happily compliment  rich, oily, fatty foods and deep flavours. Not only that, but it will also act as a palette cleanser,  which will enhance your enjoyment of the flavours in each dish; stimulating your taste buds and bringing out more flavour in the food it accompanies.

So during International Sherry Week get down to your local bar and start sampling the sherry they have on offer and work out what you like.

About Seren Charrington-Hollins

ABOUT SEREN-CHARRINGTON-HOLLINS Describing my work through just one job title is difficult; because my professional life sees me wear a few hats: Food Historian, period cook, broadcaster, writer and consultant. I have a great passion for social and food history and in addition to researching food history and trends I have also acted as a consultant on domestic life and changes throughout history for a number of International Companies. In addition to being regularly aired on radio stations; I have made a number of television appearances on everything from Sky News through to ITV’s Country House Sunday, Holiday of a Lifetime with Len Goodman , BBC4’s Castle’s Under Siege, BBC South Ration Book Britain; Pubs that Built Britain with Hairy Bikers and BBC 2’s Inside the Factory. Amongst other publications my work has been featured in Period Living Magazine, Telegraph, Daily Telegraph, Daily Mail and Great British Food Magazine and I write regularly for a variety of print and online publications. I am very fortunate to be able to undertake work that is also my passion and never tire of researching; recreating historical recipes and researching changing domestic patterns. Feel free to visit my blog,