"notbob" > wrote in message
...
> Not the babe. The drink.
>
> On my recent trip to the big city, I bought some pale dry sherry
> instead of Chinese rice wine, a commom substitute. I've previously
> used Dry Sack with good results. The store only had Harvey's Bristol
> Creme
> Sherry(?), but I bought a cheaper brand. It tastes like a decent, but
> not great, Chinese rice wine, but that's another thread.
>
> My concern, now, is about sherry, the drink. Seems like in all those
> Brit dramas, movies, books, etc, everyone is drinking Sherry. "Would
> you like a glass of Sherry, my dear?" Fine. I get the gist, sherry
> being a reinforced wine and all that, but why only the Limeys? You
> never read about it in American literature. Anyway, my question, and
> the point of this post, is, what's a good sipping sherry. I assume
> "sipping", cuz I've never heard of a sherry depth charge or a tomato
> sherry. What say the rfc brethren?
>
> nb

Depends on when you plan to drink the sherry. Before durring (not) after a
meal.

The dryer types befoe dinner the sweeter after dinner.

See below.

Dimitri

http://en.wikipedia.org/wiki/Sherry

Fino ('fine' in Spanish) is the driest and palest of the traditional
varieties of sherry. The wine is aged in barrels under a cap of flor yeast
to prevent contact with the air.
Manzanilla is an especially light variety of fino Sherry made around the
port of Sanlúcar de Barrameda.
Manzanilla Pasada is a Manzanilla that has undergone extended ageing or has
been partially oxidised, giving a richer, nuttier flavour.
Amontillado is a variety of Sherry that is first aged under flor but which
is then exposed to oxygen, producing a sherry that is darker than a fino but
lighter than an oloroso. Naturally dry, they are sometimes sold lightly
sweetened.
Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a
longer time than a fino or amontillado, producing a darker and richer wine.
With alcohol levels between 18-20%, olorosos are the most alcoholic sherries
in the bottle.[10] Again naturally dry, they are often also sold in
sweetened versions.
Palo Cortado is a variety of Sherry that is initially aged like an
amontillado, typically for three or four years, but which subsequently
develops a character closer to an oloroso. This either happens by accident
when the flor dies, or commonly the flor is killed by fortification or
filtration.
Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried
Pedro Ximénez or Moscatel grapes, which produces an intensely sweet dark
brown or black wine, or by blending sweeter wines or grape must with a drier
variety. Cream Sherry is a common type of sweet sherry made by blending
different wines.