We’re more than a little crazy about wine at the restaurant where I work. So, it stands to reason that some of the cocktails we have draw inspiration from the wine world. For example, we recently ...

Ask any bartender about sherry—whether it’s a light, crisp fino or a nutty, rich oloroso—and you should expect some enthusiasm. In fact, don’t be shocked if it’s something along the lines of “I ...

I imagine there might be a few sleepy souls in the town of Jerez de la Frontera, southern Spain today. This past week was the Feria del Caballo, an annual horse fair that takes place in this ...

The last time I wrote about Sherry, 13 years ago, I discovered most of its fans were retailers and sommeliers. “People don’t really buy it, but we like it,” said Erica, a salesperson at a Manhattan ...

A sherry list wouldn’t be such a radical thing in modern-day Spain, the drink’s birthplace, where the fortified wine is the norm and has been for centuries. Up until recently, though, it had fallen ...

To understand sherry, you must drink it! And if you were paying attention during my interview with New York’s Queen of Sherry, Carla Rzeszewski, then you know to drink it with food. Here’s a simple ...

Americans rarely think seriously of sherry. At best, we might equate it with that bottle of dark and sticky stuff your grandmother kept at the back of a kitchen cabinet for “medicinal purposes.” Or ...