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march 2018 / the tasting panel / 85 The participants owed their atten- dance to a mutual competitive streak: The Masterclass tour serves as the educational precursor to a global bartender battle known as the Tío Pepe Challenge, and American competitors with the best Sherry-based cocktails will first face off in a national final in New York in March. There, they'll vie for a sole spot in the championship in Jerez, Spain, which will be held in May. "We are not just looking for great cocktails: We want to be a tool for people to understand this complex style that's one of richest wines in the world," Plata, a Jerez native, said. Those who missed the Masterclass can read on for a crash course of the portfolio selections, listed in the order they were tasted: Tío Pepe Fino: The Palomino Fino grape is planted to roughly 90 percent of vineyards in Jerez and makes up 100% of González Byass' bestselling flagship wine Tío Pepe, with "the majority of the yeasty character" derived from aging under flor for four to five years. The versatile and elegant white pairs with anything from light seafood fare to spicy dishes. Viña AB Amontillado: Also 100% Palomino, the Amontillado is, to simplify, "a longer-aging Fino" with increased minerality and a long after- taste, Plata told the class. The Sherry ages for 12 years in a combination of biological and oxidative aging: Three to four years of oxidation accounts for its color, but it's still "delicate and pungent with a little more toasted nose and caramel and vanilla," Plata continued. Alfonso Oloroso: Eight years of oxida- tive aging without yeast gives this Sherry its golden amber color and aromas of dried fruits, nuts, and vanilla. "When you smell the wine, it's showing a lot of character from the American oak and the aroma of the cellar," Plata explained: This corresponds directly to the name "Oloroso," which means "scented" in Spanish. Leonor Palo Cortado: At 20% ABV, this Palo Cortado undergoes 12 years of oxidative aging and is almost identical to Oloroso in color, though it does exude more of an orange peel aroma and is slightly more delicate. Its notes of toasted nuts and mature wood pair especially well with stews and red meat. Solera 1847 Cream: A blend of 75% Palomino and 25% Pedro Ximénez, the Cream shines as either a dessert wine or an apéritif. At 18% ABV, its velvety texture on the palate paves a smooth pathway for sweet notes of fig, raisin, and caramel. La Copa Sweet Vermouth: With a recipe dating back to 1896, this vermouth's spicy nose of cinnamon and clove gives way to an elegant palate that makes it translate especially well as an apéritif. This cream-based vermouth sees eight years of oxidative aging and has 141 grams per liter of sugar. Néctar Pedro Ximénez: Before wrap- ping up class behind the bar with a quick tutorial on Sherry cocktails, Plata brought the tasting portion to a close with the "sweet touch" of Pedro Ximénez. "Tío Pepe is the light and this is the night," he quipped, clarifying that the wines basically sit on opposite ends of the spectrum. With 380 g/l of sugar, this dessert wine finds its sweet counterparts in chocolate and ice cream pairings. Sherryside ◗ 1 oz. The London Nº1 ◗ 1 oz. Tío Pepe ◗ 1 oz. lemon juice ◗ ¾ oz. honey ◗ 5 mint leaves ◗ 1 piece of ginger Combine ingredients, shake, stir, and pour into a coupette glass. Garnish with a dry lemon wheel topped with a mint leaf. Masterclass participants applaud for Álvaro Plata as he deftly pours Sherry with the venencia.