Sherry is one of the world's most underrated, misunderstood and controversial wines. And yet, like Vermouth, Riesling & Manchester City, Sherry has been credited with a complete breakthrough for years. However, that breakthrough seems to be postponed time and again. Like the Thalys this summer. Sherry is the eternal next best thing , if you will. But maybe, just maybe, it's finally here: Sherry has never been this close to a breakthrough. And this is largely thanks to Equipo Navazos.
Equipo Navazos is the brainchild of two Sherry aficionados: professor of criminology Jesús Barquín and Eduardo Ojeda, technical director of Bodegas Valdespino, among others. Their collaboration started in 2005, when Ojeda invited Barquín for a tasting at the bodega Sánchez Ayala in Sanlúcar de Barrameda. A solera of several years-untouched barrels of Amontillado made such an incredible impression that the gentlemen decided there and then to buy the barrel and bottle and sell it among friends. La Bota de Amontillado nº1 was born. Soon followed by a Bota de Fino, the Pedro Ximénez, the Palo Cortado, the Manzanilla, etc.
In the meantime, Equipo Navazos has almost reached maturity and has already released over 100 different bottlings and many more are in the pipeline. In addition, Equipo Navazos has entered into several prestigious collaborations; think for example of the still wines together with Niepoort, spirits with Palazzi and sparkling wines with Colet. But their greatest achievement? That was actually making Sherry hip again.
Three major factors for this. Factor 1? Paul Grieco. Grieco is the owner of the now world-famous Terroir wine bars in New York City. He was the first, outside of Spain, to give Sherry a leading role and to launch true Sherry themes, weeks and even seasons , always at very attractive prices (something he repeated with Riesling!). At the same time, but completely separate from the first factor, well-known critics and magazines started to write Sherry up, think for example of a Luís Gutierrez, Jancis Robinson or Julia Harding who frequently rewarded Sherry wines with a perfect score, and often one from our own Equipo Navazos. The third factor is us, consumers, sommnerds and enthusiasts. Because of the current buzz for Sherry, our attention for this beautiful product was renewed, with all the consequences that entails.
The much-discussed buzz is fully justified, especially after decades of Sherry’s purgatory. Why? Some people love the savoury, bold profile of a Sherry. Like me, for example. No other wine offers the combination of the salty with an almondy nutty note, mixed with dried floral aromas. A flavour profile that can revive even the most tired palate! Others, on the other hand, will do whatever it takes to avoid the onslaught of so-called bilge water . And that’s the thing: the great advantage of Sherry, its unique flavour profile, is at the same time exactly what puts many people off. Add to that the commercial sweet junk of the second half of the 20th century and we have the core of Sherry’s image problem by the scruff of the neck.
Of course, it is possible that thoughts do not change, but Sherry has never been so close to actually going mainstream . It requires a bit of effort and exertion, absolutely, but it is worth it. A little getting used to, nothing more and nothing less. And just as Riesling has fervent followers (not to mention tribe ), so does Sherry. But try a glass of Sherry from Equipo Navazos and taste it with an unpairable dish such as olives, scrambled eggs, spicy Asian dishes, from India to Japan, or even a simple chicken soup. So much for the seemingly impossible pairing… And the best of all? The competitive price in combination with the months of shelf life! It may well be that such an age-old food pairing as the above will not unlock your taste buds. Or will it?
We understand you, Sherry. And if the rest of you don't, it's their loss .
Discover our range of Equipo Navazos here .
