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“Back in my day I used to say, ‘Sherry is not what your grandma drank – it’s much more than that’,” says Richard Harvey as he prepares for the annual Sherry Fiesta at Metrovino, his wine store that has occupied the space behind the Cookbook Company on 11th Avenue SW for the past 20 years. For a lot of people, sherry is a revelation – less and less people have the baggage my generation associates with it.” It was trendy in the seventies, and now Sherry is making a comeback, particularly among younger wine drinkers learning about its different styles and wide range of nuances, and the traditional, artisanal systems required to produce it over its 3,000 year history.
Harvey and his small team are expecting a room of 17 guests for the fiesta, a talk and tasting leading up to Sherry Week, an annual global celebration showcasing the fortified southern Spanish wine through a network of public and private events in bars, restaurants, tabancos and wine clubs worldwide from Nov. The only rule is that the wines must be from the Domination of Origin of Jerez-Xeres-Sherry or from the D. “We’ve said it before – without exposing yourself to the multifarious experiences of this wine you will not have fulfilled the bucket list of wine experiences,” it says in the class descriptor.
Harvey pours from six different bottles, the liquids in each glass producing a surprising range of colour.
All but the last, a moscatel, are dry, belying its reputation for sugary sweetness.
They are each unique, complex and delicious – no comparison to the industrial brands and imitation Sherry that most often comes to mind.