Sherry Tasting Friday, November 1 from 4:00 p.m.-5:45 p.m. Join us at Paris-Madrid Grocery this Friday to meet special guest Carlota Gutierrez Colosia from Bodegas Gutierrez Colosia. She will be in our shop to showcase her range of sherries, pour samples, and give first-hand explanations about the different styles of sherry. We especially love their Amontillado and Sangre y Trabajadero Oloroso which we carry and will sample, as well as a few others They also make terrific sherry vinegars which we have in stock. Don’t miss this free event!
International Sherry Week officially runs from November 4-10, 2019. Wherever you are in the world, there may be a special event or tasting in your area. Click on the link and sign up for e-mail notifications to find out! This year marks the 6th International Sherry Week, organized by the Consejo Regulado Jerez to spread the knowledge of this fortified wine from Jerez, Spain. At Paris-Madrid Grocery, our love of sherry is boundless. We stock as many brands and styles as possible, from young and fresh to old and rare. Stop in to purchase a variety and learn more about this special beverage, which can be sipped straight up or made into cocktails.
Sherry, with its range of bone dry to very sweet styles, pairs wonderfully with a huge range of foods. Because it has virtually no acidity, it pairs great with vinaigrettes, gazpacho, and other high-acid foods. Sip a dry fino or manzanilla with salty foods, such as potato chips, nuts, olives, or Jamon. Amontillado is fantastic with tinned seafood, fish recipes and pork dishes. Cream and PX sherries are perfect with dessert, and we carry several Spanish vermouths made from a base of sherry. Here is an easy and delicious recipe to serve during sherry week.
LEMON SCALLOPS WITH AMONTILLADO SHERRY Serves two
Lemon trees grow lushly in Spain, their branches decorated with the tell-tale oblongs of the fruit, deep green when immature then lightening to, what else?, lemon yellow. The Amontillado and the lemon juice balance each other out. Amontillado has a range from very dry to slightly sweet. If you can not get a Meyers lemon and use the tarter variety, be sure to use a medium, rather than dry, Amontillado or, in a pinch, add a pinch of brown sugar.
1 pound Sea Scallops
2 cloves Garlic, minced
2 tablespoons Spanish Olive Oil
Flour, salt and pepper for dusting
1 Meyers Lemon, zest and juice
¼ cup Amontillado Sherry
Sautés garlic in olive oil until soft in a 10 inch cazuela.
Dust scallops lightly with flour, salt and pepper.
Add to garlic and oil and sauté for another 2 minutes without stirring.
Sprinkle lemon zest on top.
Turn scallops over, cook additional 2 minutes then add amontillado sherry.
Remove scallops with a slotted spoon to heated serving plate.
De-glaze the cazuela with lemon juice, reducing liquid by ½ and drizzle over scallops.
Serve immediately with a glass of Amontillado sherry.