The retro is trendy and it is quite interesting to see that all those things that were in years ago, are suddenly back into fashion even in a stronger way than originally. I'm not talking about music or neither clothes, I mean the sherry wine which is gaining prominence in the UK, at any party and after work that rules.

Christmas sometimes does not give us a breath and we might think that we are being stuffed to be taken to the slaughterhouse on January... Have you never had that feeling that you could not eat anything again in a day? Yes, you can be so full. Normally this usually happens at Christmas and when it happens, sometimes there is no choice but to replace next day fasting required for one more day’s journey stuffing oneself. The solution to get back to a table full face is choosing the right wine aperitif.

The Iberian Peninsula gives us endless possibilities to pair its culinary offerings with its excellent wines. I am a fan of most of them both and so in the following lines we will do a review mini pairing guide style going through 5 denominations of origin from the peninsula with their best culinary combinations.

We will start by DOCa Rioja. My proposal is Azpilicueta red wine and potatoes with chorizo stew. Chilies cannot be missed for this combination which for me is irresistible even during the summer. The Azpilicueta is a typical Rioja wine and gives the aroma and exact sweetness to the strong flavors of such a delicious and easy dish with which we match it here today.

The sherry is not a single wine, but its appellation includes 4 variants that come from a base liquid elaborated in the same way:

• Fino
• Amontillado
• Oloroso
• Palo cortado

By law, the initial 70% of the pressing is used to develop fino wines and light or common sherry, the next 20% goes to the production of oloroso and other wines of lesser quality, while any remaining liquid should be distilled (converted in a spirit like cognac).

Pedro Ximenez and Palomino Fino are the grape varieties which define the character of the regions of Cordoba and Andalusia in Spain, respectively, since in these hot and dry lands are produced the country's most recognized wines, sherry and Pedro Ximenez. In the sixteenth century, long before the world knew of Rioja and Ribera del Duero, two of the most famous appellations, these two drinks were already successful exports, being the UK their main destination.

In fact, it was the marriage of Catherine of Aragon, the eldest daughter of the Catholic Kings, with Prince Arthur of England which boosted the trade in these products outside the borders. To the extent that much later, in the nineteenth century, sherry accounted for 40% of wine imports in Great Britain.

Sherry is not a single wine, it embraces 4 variants at denomination of origin made from a base fluid prepared in the same way: 

• Fine
• Amontillado
• Oloroso (Odorous)
• Palo cortado 

By law, the 70% of the initial pressing is used to develop the fine wines, light sherry or ordinary sherry, the next 20% goes to the odorous wines and other wines of lesser quality. While any remaining liquid to be distilled (become a spirit, like brandy). 

In developing these wines, it‘s important to go though these procedures; after the grape harvest, the grinding, crushing, fermenting and header (addition of wine alcohol to raise their graduation), which lies in the barrel where it grows is known as "flower": a fungus that develops a layer that provides unique properties to wine protecting it from the harmful effects of oxygen.