1948 Shaking with Eddie by Eddie Clarke

For those who do not like the very dry Sherries, there is a large range of softer Sherries to drink before a meal or after the soup, usually sold under the names of Golden Sherry, Oloroso and Amo r o s o . They are fuller and softer and are more expensive because they are much older. A s regards dessert Sherries, there is the large Brown family, Rich Brown, Full Brown, Golden Brown, Old Brown and so on. The richest and brownest may be quite cheap and young, having been coloured and sweetened with a form of grape-juice Caramel; the oldest are invariably the best and the dearest. In recent years Sherry has become more and more popular with the general public. For one thing, it is one of the only wines which can be opened and remain in good condition, but it is not wise to leave it too long as it becomes flat and stale. Sherry should not be taken with meat or throughout the meal, except that used in sauces and cakes in the shape of cooking Sherry, which is a cheap but fairly full and young Sherry.

Sherry, like all white wines should be served from cool to very cold.

A s a rule there are no Vintage Sherries, except for a very few which are the exceptions that prove the rule.

During the 16th century, wine from the Sherry vineyards became better known in England, a considerable quantity being brought back to this country by adventurous pioneers such as Sir Francis Drake. It found great favour with the court of Queen Elizabeth. In the 18th century it lost some of its popularity in favour of other wines such as port, but in the 19th century its sale again increased until the beginĀ­ ning of the present century, when once more it suffered a set-back. Now it has once again come into its own .


Made with