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Spring 2 0 0 6 The Emilio Lustau Almacenista Sherr y Club UK Office , Tucking Mill, Midford, Bath BA2 7DB, UK T: +44(0)1225 833330 F: +44(0)1225 832424 email@example.com w w w. e m i l i o - l u s t a u . c o m Top Restaurants Select Lustau... M any of the UK’s top restaurants are now stocking Lustau brands to meet the increasing consumer interest in fine quality sherries. The list includes restaurants owned by leading Chefs, including Gordon Ramsay and Richard Corrigan. From Ramsay’s Maze, Corrigan’s Lindsay House and the Claridges and the Savoy, there is a wide range of top class eateries now stocking Lustau sherry. The Reception at the Michelin starred Capital Hotel even offers it to guests checking in in the afternoon (much to the delight recently of the Lustau Chairman). Other illustrious names include The Fat Duck at Bray, Hambleton Hall, Roussillon and Manoir aux Quat’ Saisons. There are now a raft of excellent restaurants both in and outside the capital who have discovered Lustau Sherries thanks to our distributors, Fields, Morris and Verdin. Robert Wheatcroft, Sales Director of FMV, reports We have seen a steady growth of Lustau in the On Trade during the past few years and the sales momentum is increasing. What particularly pleases me is that it is often the young sommeliers and chefs who recognise that Sherry has so much to offer, from apéritif Dry Fino such as Puerto Fino or Manzanilla Papirusa to sweet dessert wines such as Moscatel and Pedro Ximénez. The latter is particularly popular for drizzling over ice cream. Sherry is the perfect accompaniment to a great variety of dishes. I am sure this is more than a passing trend and will help Sherry to re-establish its quality reputation. Sherry is extraordinarily adaptable and brings out the best in so many different styles of cuisines. Bentleys, Wright Bros in Market Harborough and Sheekeys all find that Fino complements their delicious fresh fish and an Amontillado is wonderful with tuna. Asian cookery too benefits from the delicate and discriminating flavours of Sherry - Hakkasan and Yauatcha (Chinese), Nobu and Suma (Japanese) are all London stockists of Lustau sherry. The Cinnamon Club and the Tamarind, both renowned Indian restaurants, also stock our sherries to match their distinctive dishes. And of course, the Spanish restaurants – Moro, Mar I Terra, Meson Don Felipe La Mancha, Mezza and Fino are all very pro-active in promoting Lustau sherry. Sherry is one of the most universal and adaptable of drinks – truly, a wine for all occasions and dishes. We hope to provide a list of restaurants with the next newsletter. N Two New Caballeros ick Room and Alvaro Palacios Muro joined the honoured ranks of the Gran Orden of Caballeros del Vino at the 22nd Investiture earlier this year. The Spanish Ambassador and 329 prominent members of the trade and press attended the dinner. This honour is bestowed on men and women who have acted over and beyond the call of duty in their promotion of Spanish Wines. Nick Room’s career in retailing spans nearly three decades. Since 1987 he has worked as a wine and spirit buyer at Waitrose, fascinated by fortified wines and enthralled by Sherry. As a result, the company has established and maintained an award-winning list of sherries. Waitrose stock a significant number of Lustau sherries both under their own label and also under the Lustau brand, such as East India. T Armourers' Hall Gold Dinner - November 2005 he evening was arranged to celebrate Lustau’s unique success at The International Wine Challenge 2005. One of London’s most renowned and historical livery halls, the Armourers’ Hall which escaped both the Great Fire of London of 1666 and the London Blitz, was a very fitting venue for us to celebrate in style the extraordinary achievement of winning so many medals in one year. Both Club Members and senior members of the Wine Trade who attended agreed it was a truly memorable event. Members had travelled a long way to attend – the Bairds from Belfast, N Ireland, the Flowers from Richmond in North Yorkshire ……. We were delighted to see them all. Members tasted the full range of Lustau’s Gold Medal-winning sherries very appropriately in the Gold Room at the Armourers’ Hall. During a brief talk from the Beagle about the history of the Hall, including details of its 16th and 17th Century coats of armour members and their guests were served some deliciously fresh Puerto Fino. The candle-lit dinner was served in the truly magnificent Livery Dining Hall under three George 111 candelabra. Barry Seaman, Managing Director of Richmond Caterers, and his team surpassed themselves once again. The menu, especially chosen to accompany the wines, was divine: Tapas Almacenista Manzanilla Pasada de Jurado Añada 1989 Re-Discovering a Great Andalusian Classic: Brandy de Jerez ‘Not just a pale imitation’ ndalusia’s heart beats just as much for Brandy de Jerez as it does for Sherry. So my visit to Lustau would have felt incomplete if I had not tasted their wonderful Brandy de Jerez.Yet when it comes to the British market, few understand the merits of Jerezano Brandy. Nevertheless, it does have a unique character and quality to stand up to a comparison with other spirits. In order to understand and appreciate Brandy de Jerez, I will be contrasting it with its more familiar and glamorous relative - Cognac. They have much in common: both start their life as normal wine. Cognac uses local grapes, mainly Ugni Blanc. Brandy de Jerez uses Airen grapes from the sundrenched La Mancha province. The grapes there are riper so they impart richer flavours. The next stage is distillation. Cognac uses pot-stills, while the traditional, onion-shaped distillation vessels of Jerez (such as those used by Lustau) are known as “alquitaras” and produce a distinctive brandy, rich in substance. But there are differences too - the maturation process is at the heart of the stylistic differences between Jerezano brandy and Cognac. Cognac ageing starts in new French oak that imparts sweet, vanilla notes. Brandy de Jerez favours American oak casks - even richer and stronger in natural vanillin which were previously filled with a particular Sherry style. The key to the ageing of Brandy de Jerez is the Solera system. Just as with sherry, this ageing system involves blending various vintages, some of which are decades old, to achieve greater complexity. Most importantly, this system is dynamic i.e. accelerates maturation, as the brandy is deliberately exposed to the air when cascaded down the barrels in the solera (at least three times a year). This marriage of old and new softens the fiery younger brandy and lends a smoothness not easily found in Cognacs which stay in a single cask until the final blending. A Solera Reserva Brandy de Jerez (3 years minimum) can be as mellow and complex as a 5+ years VSOP Cognac. All the above elements play a role in the final outcome; the taste. Cognac is typically drier and leaner than Jerezano brandies. The latter essentially bears the warmth and smoothness of Mediterranean climate, combined with the hallmark richness and nuttiness of Solera-ageing. Lustau’s stable of brandies includes Señor Lustau Solera Reserva, and the majestic example of Señor Lustau Gran Reserva Solera consisting of twenty-one 500 litre Oloroso barrels which dates back to 1940. The quality as you would expect is astounding: a velvety texture with layers of flavours; prunes, vanilla, toffee, caramelised almonds, spiced orange peel and Oloroso Sherry; a true feast for the senses, delicious first just on its own. As a final note, Brandy de Jerez is a diverse, complex and exciting style of brandy. It is every bit the equal of, in many cases superior to Cognac and at much more affordable prices. Go on, give it a whirl and discover the true spirit of Andalusia! Eva Polaki winner of the Lustau Rafael Balao Memorial Scholarship 2005, who accompanied us on Jerez 2005. A Foie gras served with beetroot jelly Fillet of lamb on minted puree with potato cake and a julienne of vegetables Viña Herminia Excelsus/Emperatriz Eugenia Dry Oloroso Manchego cheese with quince butter Emperatriz Eugenia Dry Oloroso Triple chocolate terrine with an Emilin coulis Moscatel de Chipiona/Emilin Moscatel Costa Rica coffee and truffles. Solera Gran Reserva Brandy/Ponche Caballero Orange Brandy There were some simply inspired pairings – do try them for yourself. The evening concluded with some highly entertaining speeches from Guest Speaker, Julian Jeffs QC and Lustau Chairman, Don Luis Caballero. The guests seem to have enjoyed it too: “A wonderful evening, good food & such lovely wines, such diversity and consistency, we are privileged to be here.” – Rowland Hughes “What a fabulous evening - it's an unusual mix of fine wines, grand company, great food but above all the camaraderie of a wonderful club.” – Campbell & Angela Mitchell Manuel Arcila, General Manager of Lustau, hosting a Gold Member table. Sherry Gift Pack Looking for a present for someone special at Easter or for any other occasion? What about a beautifully gift-packaged duo of Don Nuño and Emilin half bottles, with a hand-written message of your choice? Just £23 delivered to any UK mainland address – ideal for our overseas members to give to UK based sherry lovers. Email club@emilio-lustau com or phone 01225 833330. Chairman Don Luis Caballero addressing the members. To his right, Guest Speaker, Julian Jeffs. Jerez 2005 T he 8th Annual Visit to Jerez took place last September with sherry tastings, top-class meals and lots of fun. Gold Members Michael Hopkins, the James’s, the Macadam-Smiths, Hazel Pittock, the Robinsons, and the Rushtons all joined the party along with other club members, both old and new. Monday Blue skies and beautiful sunshine greeted us on arrival in Jerez, and the group checked in to the 5* Palmera Plaza Hotel – a beautifully restored bodega and a ‘definite hit’ with our club members, situated in the heart of Jerez. Drinks and tapas on the sunny patio were followed by a stunning Spanish 4-course lunch accompanied by generous draughts of four different Lustau sherries, where we were joined by General Manager Manuel Arcila and Export Manager, Jane Ward from Lustau. The scene was set right at the beginning as recounted by Steve Matheson from Glasgow: Manuel is irrepressible with an endless fund of funny stories:. Why do hurricanes have girl’s names? Because they arrive hot and sultry but when they leave they take your house, your car and all your possessions! Later after a lot sherry, Ann remarked that she had never seen a drunken Spaniard – wait another half hour said Manuel. And so the week went on. Welcome drink at the Palmera Plaza Hotel Tuesday Business began with a tour of the Lustau bodega, illuminated by the deeply knowledgeable Jane Ward, Export Manager. After tasting Finos and Manzanillas with Manuel Arcila, General Manager, we went on to visit Almacenista Cuevas Jurado in his atmospheric bodegas in Sanlúcar. Lunch at beachside restaurants followed with strolls on the beach. Dinner at the Castillo San Marcos was one of the highlights of the week – welcomed by Don Luis Caballero to his family castle. On the patio of Almacenista Cuevas Jurado Wednesday After a deeply informative workshop on Amontillado and Olorosos, some of the group explored the Moorish Alcázar in Jerez, whilst others visited the Royal Andalucían School of Equestrian Art and the famous horse show. We then enjoyed a splendid lunch at the Restaurant el Abaco. Later in the evening, Ann and Caroline took most of the group to Tio Parilla’s, to witness some passionate flamenco. Roasted vegetables at El Abaco Thursday After an interesting tour of Lustau’s bottling plant, we took a boat trip to Cádiz, where we were met by our guide for a fascinating walking tour of the ancient town. A delicious 4-course lunch was held at El Faro, internationally recognised as one of the top Spanish restaurants. Brian and Helen Robinson tasting sherries El Faro Restaurant in Cádiz Friday A visit to the Cerro Neuvo vineyard was followed by our Dessert Sherry and Brandy workshop, together with a blind tasting. Our farewell dinner took place on the patio at the Lustau bodegas. Anyone for sherry? Cádiz Caroline, Jane and Ann at the Farewell Dinner This years dates are Mon 25th - Sat 30th September. See enclosed form. 3 Free Trial Issues of Decanter Magazine Yoke-Cheng Allibone pouring sherry from a venencia in the traditional way The magnificent Castillo San Marcos Steve and Gill Macadam-Smith at the magnificently restored Castillo San Marcos Decanter is a great way to discover new wines and find out more about your favourite producers (including Lustau!) so we are delighted to offer you the chance to enjoy three issues of the world’s best wine magazine delivered to your doorstep for free. Every month in Decanter you will enjoy top wine writers such as Michael Broadbent and Steven Spurrier plus in depth regional profiles, exclusive producer interviews and hundreds of wine recommendations. Simply subscribe to Decanter today and receive your free copies, then, if you are not completely satisfied, you can cancel your subscription after the trial but if you love Decanter as much as we think you will you can enjoy a further 12 issues saving 30% off the full newsstand price. * Free issues offer open to UK addresses only – call the number to see the great prices available for readers outside the UK. Prices are discounted from the full subscription rates advertised in the publication. Please allow up to eight weeks for delivery of your first issue. Offer closing date is 16/01/2007 Special Lustau Club Offer Now in its third year, our Gold Membership offer is proving popular 6 half bottles of Lustau sherries – Fino del Puerto Cuesta, Manzanilla Pasada, Oloroso del Puerto San Bartolom Don Nuño and East India Puerto, Bartolomé, £5 off an event of your choice Tutored Gold Member Tastings The cost stays at £50. Please fill in the enclosed form if you would like to take advantage of this offer – renewals most welcome – sorry, UK only, due to high postage costs. Do ask for European costs see enclosed application form www.decanter.com 0845 676 7778 Please have your bank details ready Quote code: 37U Club Tapas H ow about welcoming in the longer Spring evenings with some exotic snacks? Try serving with a glass of chilled Puerto Fino or Manzanilla Papirusa - see enclosed sheet for our current selection. Recipes from Moro’s London restaurant who state that “lashings of sherry must be that secret ingredient”. All recipes serve 4. Roast almonds with paprika 200g whole blanched almonds 1 tsp olive oil 1 tsp smoked sweet Spanish paprika 1 tsp sea salt, finely grounded Preheat the oven to 150C. Place almonds on a baking tray, and dry roast in the oven for about 25 minutes or until golden brown. Remove, stir in olive oil, paprika and sea salt. Return to oven for a couple of minutes. Cool before serving. Chicory with blue cheese and walnuts 75g blue cheese, such as Picos blue or Roquefort 75ml double cream 1-2 heads of white chicory finely ground black pepper 24 small walnut halves Place the blue cheese in a bowl and smooth with a fork. When almost smooth, with only a few lumps, stir in the cream and mix well. Season with black pepper. Chill for 20 minutes. Serve on chicory leaves. Mechanical Harvesting in Jerez T he use of mechanical harvesters for grape picking in Jerez is increasing yearly. In 2005 it was estimated that around 1,500 hectares were harvested this way, using some 20 machines. The remaining 9,000 hectares were hand picked. The main problem which Jerez farmers face when deciding whether to use mechanical methods is the height of the vines, which are cultivated low to the ground to withstand the strong wind that affects this area. The minimum height of the vines must be 30 cm above ground level for mechanical harvesting. The lack of skilled manpower at the time of the vintage is another reason why mechanical harvesting is favoured. The experience of last and previous vintages when machinery has been used is that there is some loss of fruit when compared with hand picking. Approximately 6% is accounted for in such losses, which is expected to be reduced in the years to come, when the vines are better adapted to these mechanical procedures. However, most significantly, no important damage to the vines has been recorded. The harvesting speed is half a hectare per hour and the skill of the machine’s driver is fundamental to the success of the picking. As far as the wines obtained are concerned, there is not a great difference compared with those from hand picking and quality wise they are considered acceptable. The most important factor is the quick transportation from the vineyard to the pressing plant, in order to avoid oxidation and unwanted fermentation. This mechanical process seems to be the way ahead for Jerez harvesting in the future. Manuel Arcila General Manager To Asia from Asia Overseas Accolades ustau’s East India sherry has just won the Grande Medaille d’Or, one of the four top medals in the first ever China wine and Spirits competition, the only Spanish company to do so. L FORTHCOMING EVENTS The Inn @ West End – Thursday 8th June from 7.30pm. £44.50 Off to Surrey for delicious food matched with Lustau sherries – sold out previously, and in the Summer this time. Don’t forget the sherry quiz! East India, a rich oloroso made from aged Palomino and PX wine, dates back to the 16th Century when barrels of sherry were used as ballast on the merchant ships voyaging to Asia. The heat and humidity of the crossing gave the wine great depth and smoothness. Today these conditions are emulated in the humid atmosphere of the Sacristía at Lustau and allowed to develop into East India sherry. (The script on the bottle replicates the stencilling on the ships barrels) United States of America American Airlines : February 2006 Tapas on the Thames – Thursday 29th June LUNCHTIME EVENT. £49.50 Now becoming an annual event – both old and newcomers welcome - delicious tapas, excellent Lustau sherries, cruising from Westminster to Greenwich. L’Espuelita will be entertaining us and enticing you to join her in some ﬂamenco dancing. A merican Airlines, the largest airline in the world, is celebrating with Lustau. American Airlines won the Best Business Class Fortified/ Sweet wine with Lustau’ s Amontillado La Plaza Vieja in the annual Cellars in the Sky Airline Competition. This competition is regarded as the Oscars of the Airline Wine World and the category is usually won by the Port producers, which makes the success of the Lustau sherry even more significant. Jerez 2006 – Mon 25th – Sat 30th Sept. £895 per person or £695 excluding ﬂights. Please see the insert for full details of this popular visit. Contact us on 01225 833330 or firstname.lastname@example.org for more details or to book any of the events.
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