From Monday, 2 June to Sunday, 8 June, professionals and aficionados alike from 19 countries on five continents will share their passion for Sherry during International Sherry Week. There is no limit to the creativity sherry lovers have tapped to create over 650 events and activities showcasing the fortified wine.
“Never before has Sherry been so widely celebrated, in cities as diverse as Moscow, São Paolo and of course Jerez (the home of Sherry),” said Dè Mari Kellerman, Global Marketing Manager for Monis. “It’s an age-old drink that is experiencing a tremendous youthful revival both on its own and in cocktails – and it’s a natural with food. What’s better to sip, alongside small plates of olives, Serrano ham and cheese?!”
But Sherry is not just for Mediterranean food. During International Sherry Week, chefs from all over the world will showcase Sherry’s great versatility as a food partner with special Sherry pairing menus, a reflection of a hot international trend.
In South Africa, Monis sherry – which owes its genesis to Tuscan immigrant Roberto Moni – has been a household name for almost 100 years and is the longest established range of fortified wines in the industry.
So be part of this international Sherry celebration right here in South Africa: host a tasting, break out the tapas and even bring in a flamenco dancer! Or try one of the hot winter cocktails below, which deliciously harness the warmth and flavours of Sherry. However you choose to showcase Sherry, be sure to do it with Monis, of course…a great South African product that speaks the language of Spain.
Sherry Posset
Posset is an Elizabethan dessert – here, it has been turned into a hot sherry drink for winter. A bit like an egg nog.
250g white sugar
250ml Medium Cream
500ml milk
5 Egg yolks
Nutmeg for grating
In a sauce pan heat the sugar with the sherry, stirring to melt the sugar, remove from the heat when it starts to boil. In the meantime place the egg yolks in a separate bowl and whisk gently. In a further saucepan heat the milk to just boiling and whisk a small amount of it into the egg yolks. Slowly add the remaining milk. Return to the saucepan and cook over low heat until the mixture thickens. Remove from the heat and slowly stir in the sherry sugar mixture. Serve in heated glasses with a grating of nutmeg on top.
The Pirate’s Breakfast
This is a delicious drink made from hot coffee and if you are lucky to land some clotted cream from Robertson it would be perfect as the topping, though thick cream would be great too.
60ml Medium Cream
80ml hot coffee
1 tsp soft brown sugar
1 Tbs cream, clotted or thick cream
Heat an Irish coffee glass with just boiled hot water. Drain and pour in the sherry. Add the hot coffee and the sugar and stir well. Top with a heaped tablespoon of the cream.