Issue link: http://digital.copcomm.com/i/566135
september 2015 / the tasting panel / 105 In addition to being a delight to enjoy, these four wines are also unbelievably educational and present an unlimited array of food pairing options. After a few hours of wandering the stun- ning property and bodegas, sampling these wines and others straight from the barrel, marveling at the artistry of the venenciador pulling wines from the barrel and pouring ribbons of crystal clear fino into our tiny copitas with a flourish and a flick of the wrist, the fog in our heads and the red in our eyes had mostly cleared. We gathered for lunch around a long table on the sidewalk patio of a restaurant near the center of town, famous for its juxtaposition of classic and modern Andalusian cuisine, which led to many intrepid pairings. We sampled such treasures as tiny fluorescent clams sautéed in fino and garlic; sesame-crusted ahi tuna, thin-sliced jamón ibérico, grilled eggplant, albondigas in a light tomato sauce and seared scallops with carrots, goat cheese and honey vinaigrette, all paired flawlessly with several ice cold bottles of classic Tio Pepe. After lunch, I walked the city with my hosts—Alvaro Plata and Fernando Cardesa, who work in International Marketing with González Byass—talk- ing wine, whiskey, fishing and bullfighting until our thirsts were quenched, our ankles tight, and our bellies sore from laughter. It was a truly life- altering experience which fanned the flames of my passion for Sherry and the food, culture, and history of Andalucía. Tio Pepe: Nothing at all. One hand will be occupied by an ice cold glass of fino and you'll need the other to put your arm around a friend or lover as you watch the sun set before dinner. Tio Pepe En Rama: My favorite pairing of all time is a savory Fino En Rama alongside a hot basket of French fries and ketchup. Trust me. Una Palma: Any classic preparation of clams or mussels will pair beautifully with this wine. Go to a Belgian beer bar, order the mussels, skip the beer and pay the corkage on your bottle of Una Palmas. Dos Palmas: Here in San Francisco, I would pair this wine with Dungeness crab when in season. As long as it is buttery and fresh, it's worth cracking a bottle or two along with your crab knuckles. Tres Palmas: Now we can get savory. Go to your favorite Italian restaurant, have the sommelier put your bottle of Tres Palmas in a Champagne bucket, and order the mushroom risotto with excessive amounts of shaved black Perigord truffle. Quatro Palmas: After your indulgent truffle dinner, have a little espresso, find a nice view, and light up one of your favorite cigars. Remember that this wine spent half a century in a barrel before ending up in your glass, so go for a cigar you've been saving for a special occasion. Tio Pepe Pairing Suggestions PHOTOS COURTESY OF GONZÁLEZ BYASS Maids of Cadiz ◗ 1 oz. Tio Pepe Fino ◗ ½ oz. Calvados ◗ ½ oz. dry vermouth ◗ ¼ oz. Bénédictine Combine ingredients in a mixing glass, add ice and stir well. Strain into a chilled cocktail glass. Garnish with a lemon peel twist.