NO MERE TRIFLE

MARY-THERESE BLAIR finds that sherry has rediscovered its mojo.

THE JUDGES FOR THIS tasting were practically giddy to learn fortified wines were to be included. Most of the winemakers I know are huge fans of both port and sherry and it has to be noted that both have very much returned to vogue. No longer is sherry something forced upon you at your aunty Sheila’s house at Christmas or that random bottle that languishes in the back of the liquor cabinet underneath a thick coating of dust. Sherry has become – dare I say it – cool again.

There was a small but impressive line-up of sherry and a singular muscat which ended up as one of the top wines. The judges commented on what a privilege it was to taste these wines and expressed a a genuine desire to see more submitted in the future. They believe that in doing so, Cuisine will be able to bring these delightful fortifieds into the consciousness of readers and have them top of mind when making decisions around what to serve when looking for something a bit special.