The City University Club's Sherry Tasting on Wednesday, 6th April coincided with one of the warmest day's of the year so far: perfect weather to enjoy a warm-climate wine.  Members and guests were guided through the production methods and the full variety of styles of Sherry by Robert Giorgione, a former head sommelier at the Oxo Tower, La Tante Claire and Orrery. 
 
The Sherries were all from the portfolio of brands owned by Gonzalez Byass, one of the spanish fortified wine's most recognisable and important names.  Robert, who has a particular passion for Sherry, led us through the selection. 
 
We began with a dry fino ("Tio Pepe"), which was followed by an Amontillado ("Vina AB") and an Oloroso ("Alfonso").  Then, having been sustained by some spanish-themed canapes, we moved on to some sweeter wines, namely a "creamed" sherry ("Solera 1847") and a Pedro Ximenez ("Nectar").  The Alfonso and Solera 1847 were the clear winners amongst the members present, with the abolsute preference depending on individual preference for a drier or sweeter wine.
 
The whole evening was both very enjoyable and educational, and I, for one, will never drink Sherry again unless it's chilled!