Sherry Wine Tasting Guided by Peter Liem

A Special Invitation

Ginsberg+Chan are proud to invite you to join us


 Arguably the world’s most versatile and utterly delicious beverage, Sherry is experiencing a recent rediscovery in the epicurean sphere.  Join us for a rare opportunity to try some of the world’s best examples of this Jerez treasure with the preeminent Sherry writer cum expert Peter Liem.  Peter will guide us through an exquisite four course meal by Nolan Ledarney of Umami Collaborative Space with paired Sherry flights to celebrate the diversity of style and flavour of this intensely pleasurable Spanish wine.


December 11th

7 pm

Umami Concepts Collaborative Space
2/F, 35 Bonham Road, Mid Levels


This will be a special event
Email us at for tickets now


– first flight & course –

La Bota 35 Fino “Matchanurdo Alto”   WA95

La Gitna Manzanilla En Rama   WineAnorak 91

with Grilled octopus, chorizo, apple & coriander


– second flight & course –

La Bota 31 Amontillado

Wellington Palo Cortado VORS   WA95

with Warm duck confit pastry, autumn mushrooms & pecans


– third flight & course –

Barbadillo Oloroso Seco VORS   WA94

Valdespino Palo Cortado Cardenal VORS   RP99

 with Braised Canadian beef short rib, roots, rosemary oil & cherry vinegar


– dessert –

Perez Barquero Pedro Ximénez Solera Fundacional 1905   RP98

Valdespino Moscatel Toneles  RP100

with Glazed fruits with ice wine sabayon, olive oil & lemon

About Peter Liem

peter liem by michael boudot

Peter Liem is an American wine writer, and author of Following nearly a decade in the wine trade, he was a senior editor, critic and tasting director for Wine & Spirits, and his writings on sherry, champagne and other wines have also appeared in publications such as The World of Fine WineThe Art of Eating and The San Francisco Chronicle. Since 2006, he has resided in the Champagne region of France, and can also frequently be found in New York, Jerez and north London.






Sherry guide 200w

A great gift idea

Autographed versions of Sherry, Manzanilla and Montilla is available for purchase at Ginsberg+Chan for $250


About the Venue

Umami Concepts Collaborative Space

Nolan Ledarney is an award-winning chef with roots in classical French style, having been featured in Foodservice and Hospitality Magazine as ‘one of Canada’s most promising young chefs.’  Umami Concepts Collaborative Space is where he operates his culinary managment firm.

Sherry Tasting notes

Equipo Navazos La Bota No 35 Fino “Machanurdo Alto”   WA95

The La Bota De Fino Macharnudo Alto 35 was bottled in June 2012, and shows a deep golden color. This wine is sourced from the Inocente solera from Valdespino, and averages 10 years under flor. The idea is that once the wines age for a long time and the flor sharpens the wine, if you continue to age it further it gains in volume and intensity, making them much more powerful and if you like, less fine. An old wine that is a complex gentle giant crying for food. It shows a deep old-gold color, and feels dense and concentrated. The very complex nose is redolent of yeast, chalk, esparto grass, salted almonds and iodine, and keeps changing and developing as the wine stays in the glass. The palate is full-bodied, intense, balanced, ending dry with a bitter note. As good as Fino gets. Drink 2013- 2019.  Wine Advocate #208. Aug 2013  Luis Gutierrez .

La Gitna Manzanilla En Rama (Fino)  Wine Anorak 91

15% alcohol. Very bracing and aromatic with some salty, nutty savoury characters leading to a tangy palate with fresh, intense, nutty, savoury notes. There are complex flavous of  hazelnut, citrus pith and a salty tanginess here. A really impressive, bracing expression of sherry that’s highly food compatible.  WineAnorak


Equipo Navazos La Bota No 31 Amontillado 

It is from this solera that Navazos have sourced for their 31st release: La Bota de Amontillado. Four butts were selected for their “superior excellence” and in October 2011, 1,700 50cl-bottles were filled straight from the barrel with no fining or filtration. This is an Amontillado defined by an intense briny, iodine, Sanlúcar character alongside incredibly complex tagine spice notes, salted caramel and an indefinably long, tangy finish. Super, sexy Amontillado that makes an incredible, explosive match with aged, English cheddar and Jamón. International Fine Wines.

Bodegas Hidalgo Wellington Palo Cortado VORS   WA95

The NV Palo Cortado Wellington VORS is produced from Palomino grapes from the Balbaina and Miraflores vineyards, both in the municipality of Sanlucar de Barrameda, where the winery is also located. The wine has a deep amber color, a profound, clean, subtle nose of candied oranges, ginger, hazelnuts, cigar ash and smoke. The complex palate is very gentle, sharp but not aggressive, with clean flavors, great persistence and a dry finish where the orange rind comes back with a touch of beeswax. An exceptional Palo Cortado. 19% alcohol. 1,000 half-liter bottles are filled each year. Drink 2013-2020.

Barbadillo Oloroso Seco VORS    WA94

The NV Oloroso VORS, produced with Palomino grapes and subject to an oxidative aging in a solera system in Sanlucar de Barrameda for an average of 30 years, shows a bright orange color with a bright rim. The fresh, complex and velvety nose shows hazelnuts, spices and candied apricots. The round palate is persistent and long, with flavors of spiced apricots, and ends lively and again very spicy. The whole VORS line of Barbadillo is really impressive, and sometimes overlooked, but it’s where the quality to price ratio really excels. Bravo! Drink 2013-2020.

Valdespino Palo Cortado Cardenal VORS   RP99

The NV Palo Cortado Cardenal VORS, like the whole VORS collection from Valdespino is outstanding. It is fed from the solera of the Palo Cortado C.P. where the Palomino grapes come from the Macharnudo Alto vineyard, fermented in American oak botas. It’s 22% alcohol and has nine grams of (undetectable) residual sugar which makes it very drinkable. It’s a monumental wine of dark mahogany color with a green edge, a complex, ever-changing, concentrated, clean and delineated nose of spices, dark chocolate, Cuban cigar and balsamic notes of incense, and a sharp, saline palate. It is highly concentrated, powerful and clean, with an eternal, lingering aftertaste. Deciding between Coliseo and Cardenal might be splitting hairs, and as much as I love Coliseo, I felt Cardenal was just one notch above. At the quality helm of Palo Cortado. Drink 2013-2025.Wine Advocate August 2013

Valdespino Moscatel Toneles   RP100

The NV Moscatel Toneles has reached a mythical status locally in Spain. It’s an extremely old, concentrated and powerful sweet wine that was long forgotten, because there was no market for it. The color is dark brown, almost opaque with amber-green edges. The ever-changing nose is an explosion of spices (curry and cinnamon) and noble woods, and from the sheer concentration it displays a myriad of roasted coffee, dark chocolate, balsamic herbs and even a note of coconut. After some time in the glass the roasted orange notes of Muscat come back intermixed with very spicy incense notes. Give it more time and it smells of camphor. It’s fascinating to smell it over the course of a few hours – even days. The palate is immensely concentrated, with the alcohol perfectly integrated and the extreme sweetness compensated by a piercing acidity that reminds me of some century-old Madeiras. It ends with an acute coffee note. The aftertaste is eternal. It is exceptional that such an old wine (it could be over 80 years of average age) keeps the freshness and balance, but when this happens, the wine is exceptional. A world-class sweet wine that shows what aged Muscat is able for. With its 430 grams of residual sugar, this wine is indestructible, but only 100 bottles are withdrawn and bottled yearly from a single, large cask. Drink 2013-2034.Wine Advocate August 2013

Perez Barquero Pedro Ximenez Solera Fundacional 1905   RP98

From the oldest soleras of the house, the NV 1905 Pedro Ximenez Solera Fundacional, could average around 80 years old. Pitch black, dense and almost solid, the fragrant aromatics offer scents of burnt sugar, toffee, petrol, bitter orange marmalade, and balsamic (mint). Very complex, velvety, and harmonious, with a long and balanced finish, this is one of the best PXs of Andalucia, and therefore among the greatest sweet wines in the world. Drink 2013-2030.Wine Advocate August 2013


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