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Formerly one of the most tradition-bound, staid and ignored wines in the world, Sherry is now surging in popularity. Over the last decade, a new generation of drinkers has embraced this fortified wine from Spain’s deep south.
This isn’t the first time Sherry has expanded its reach. The word on Sherry, at least out of Jerez, the capital of Sherry production, has long been that it’s making headway or on the cusp of being the next big thing for global bartenders and wine lovers. But, according to the sommeliers who sell Sherry daily, there’s something different about the enthusiasm for Sherry this time around.
“We’re seeing an openness to trying different Sherries, especially among customers in their 20s and 30s, and that’s refreshing,” says Gil Avital, formerly the wine director at Tertulia and El Colmado, a pair of Spanish restaurants in New York City. “Still, the majority of our guests need guidance when selecting a Sherry to go with what they’re eating. To really know Sherry, one needs to spend a lot of time tasting the many different styles from the different subregions and producers.”
