We were greeted with a bubbly glass of Cava, then seated at small tables to listen to Raoul's overview. He described the history of sherry or Jerez (as both the region and the fortified wine are known in Spain); the solera system of making and aging sherry; and the various sherry styles and growing regions. Then we got down to eating and tasting, progressing from dry to sweet.

The menu began with Malpeque Oysters paired with Sanderman Don Fino. The second course featured Marinated Boquerrones Crostini (white anchovies) with Dios Baco Manzanilla, followed by Clams and Chorizo (a crowd favorite!) with Dry Sack Classic Amontillado, and Lamb Meatballs with almond and mint sauce paired with Dry Sack Especially aged Oloroso. The final two courses were Serrano Ham with Butternut Squash accompanied by Sanderman Rich Cream Oloroso and Poached Quince and Spanish blue cheese (azul de Castilla) with Dios Baco Oxford 1970 Pedro Ximenez.

Judy Paul and Pat Cobe of the NYWCA Wine Committee organized this educational and entertaining event. Many thanks to Judy for providing the warm and inviting space at North Square Lounge and enlisting the expertise of Raoul Segarra and Chef Cruz. And a big thank you to Melanie Young of M. Young Communications for arranging the donation of the Dry Sack Sherries and to the Sherry Council for generously donating the Sanderman and Dios Baco.

Both the food and the sherries were superb....and we all learned so much!

Photo of Raoul Segarra

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