The annual International Sherry Week returns from 6 to 12 November, with the team at Fourth and Church in Hove once again seizing the opportunity to champion the delicious and varied fortified wines from Jerez in the Andalusia region of Spain. Nick Mosley looks at what’s in-store for food and wine lovers.
Now its 10th year, the festival offers Sherry-lovers and recent converts alike the opportunity to explore these highly rated, yet excellent value wines from the recently expanded ‘Marco de Jerez’ region.
Fourth and Church will be offering multi course menus paired with a vast selection of Sherry and Flor-influenced wines, tasting sessions, and a daily changing list of wines by the glass.
The week will culminate in one of their much loved ‘Sunday Session’ lunch tasting menu on Sunday 12 November with exquisitely curated food and wine pairings, a relaxed atmosphere and a chance to talk Sherry.
Certified Sherry educator and co-owner Paul Morgan and the enthusiastic team will be on hand all month to talk through the special wines available in the restaurant and suggestions for bottles to take home from the huge selection on their shelves.
“Sherry is a huge passion of mine”, said Paul.
“I spend some of the year in the Jerez region, exploring different bodegas and gaining more insights into these incredible wines. I really love the food, landscape, culture and people of the region”.
“Our guests are often surprised at how these wines stack up to some of the top regions of the world, as well as how well they drink with food”.
Business partner and head chef Sam Pryor and the kitchen team bring their expertise to the party by creating delicious contemporary plates designed to be eaten with different styles of Sherry.
“Working with Sherry as an inspiration is such a pleasure”, said Sam.
“The wines vary so much in terms of style, from bone dry to rich and sticky sweet. More interestingly they offer an intensity of flavours not often found in other wines”.
“Sherry can often be so savoury, the umami characteristic pairing well with Asian as well as Spanish flavours. I love some of the oxidised nutty styles, which can work brilliantly with rich winter game and smoke from the BBQ, along with pairing fresher Finos and Manzanillas with cerviches and crudos”.
For more information visit www.fourthandchurch.co.uk