Sherry is back and so right for winter. Curled up reading Evelyn Waugh's Brideshead Revisted (or watching the 11-part British mini-series) the cold almost seems palatable.
Looks appealing, no?
Sherry is Spanish, like your lover, and because it's wine (fortified, that is) there is lots of variance.
The two predominant types of Sherry are Fino (very dry with a lighter-body) and Oloroso (still dry, but much richer in both flavor and body). If the winemaker is going for Fino, alcohol is added (fortification) until it reaches just over 15%; however, if Oloroso is the goal then alcohol is added to reach an 18% alcohol content.
Check out Sherry Wine 101 for more of the breakdown.
My Mom's favorite Sherry is Dry Sack. Hehe. It's a medium-bodied sherry that is also good for cooking. Patrick Sheehan of the Signature Room uses it in their lobster bisque.
She also loves the movie, Babette's Feast (which, you really should see). Here's General Lorens Löwenhielm, drinking sherry with the one of the finest meals ever served (french, of course).Ahh, I hope my pre-Thanksgiving meal I'm planning is good. Here's what Babette served: "Blini Demidoff au Caviar" (buckwheat cakes with caviar and sour cream); "Potage à la Tortue" (turtle soup); "Caille en Sarcophage avec Sauce Perigourdine" (quail in puff pastry shell with foie gras and truffle sauce); "La Salad" featuring Belgian endive and walnuts in a vinaigrette; and "Les Fromages" featuring Blue Cheese, papaya, figs, grapes and pineapple. The grand finale dessert is "Savarin au Rhum avec des Figues et Fruit Glacée" (rum sponge cake with figs and glacéed fruits). Numerous rare wines, including Clos de Vougeot, along with various champagnes and spirits (they drink Amontillado sherry with the turtle soup), complete the menu.