As the weather in Taiwan/China changes from the heat of Summer to the cooler breezes of Autumn, Sherry once again proves its versatility. One of the three most important holiday's on the Chinese calendar, the Mid-Autumn Festival is upon us, along with the love of BBQ and moon cakes. This year make a nicely-chilled Manzanilla or Fino your beverage of choice with grilled seafood, or an Amontillado or Oloroso your companion with the savory grilled meats. BBQ in Taiwan/China never tasted so good! Prefer a sweet moon cake? Then a Cream Sherry or Pedro Ximénez is a natural partner to celebrate the festival this year. In the coming months, The Sherry Wine Association of Greater China will pair great Sherries with a range of Chinese cooking styles as well as popular Asian cuisines.

John H. Isacs - CEO of EnjoyGourmet Digital & Print Media
/Founder of Sherry Wine Association - Greater China

Greetings from Sherry Lovers

Sometimes life is a journey with detours. Although I have learned a lot about wine growing up on a vineyard in Germany, I had to come as far as China to fall in love with Sherry from Spain. With many young people in Europe the perception of Sherry is actually not that different from China: everybody has heard about Sherry, but not many people have actually tasted it. In Europe Sherry is seen as a sophisticated drink for older people, a little bit similar to smoking cigars or pipes. Since I have started working with Sherry, I have found another similarity: almost everybody, Chinese and foreigners alike, who I have tasted Sherry with over the last couple of months, have been intrigued by the wide range of colours, scents and flavours that the different styles of Sherries offer.

Another strength of Sherries is their food friendliness. The way of eating Tapas in Andalusia, the home of Sherry, is similar to a typical Chinese dinner: you have a large variety of dishes in the middle of the table for everybody to share. So you need a wine that goes well with seafood, meat, marinated vegetables, etc. at the same time. To me, the first Sherry Association dinner in Beijing last year has been a very exciting and new experience, to pair western food with different Sherries throughout a five course dinner. However, dry and medium dry Sherries have become one of my favourites to pair with Chinese food.

I am honoured to be a member of the China Sherry Association and I look forward to further exploring the world of Sherry and delicious food together with you in Taiwan and China.

Stefan Fleischer -Greater China Representative of Group Garvey

Enjoying a couple of glasses of Sherry or Manzanilla each day can reduce by up to a third the level of bad cholesterol in our bloodstream and reduce the risk of dying from a heart attack; it has an anti-carcinogenic effect, it slows down the ageing process, senile dementia or Alzheimer’s and, in conclusion, has a wealth of health-giving properties. All of the above are the results of a number of studies published in the most prestigious journals. Such research includes a study that was undertaken by a team from the University of Seville and published in the Journal of the Science of Food and Agriculture. The scientific studies are also backed by the empirical knowledge and experience of generations of doctors who have practiced in the Region where our wines are produced. These doctors, who have treated generations of Sherry-consuming patients, tell of a large list of beneficial properties enjoyed by those who habitually and moderately consume our wines.

That Sherry is good for the health comes as no surprise for those versed in popular wisdom. What is needed is to continue the scientific research started in recent years into the subject so that there will be modern scientific evidence to support something that our elders have always known. To this end, the Consejo Regulador of Sherry has become the nexus for all of the Andalusian winegrowing Denominations of Origin and their agreement to set in motion a new joint research project into the habitual, moderate consumption of Finos, Manzanillas and other biologically aged wines under the auspices of the FIVIN. Biologically aged wines are not only one of the most important elements in Andalusian winegrowing in economic terms; they are also the Region of Jerez’, and indeed our Autonomous Community’s, most authentic contribution to oenology. Due to both their unique production and ageing methods and their organoleptic qualities, these are wines that are internationally without equal and they are also the quintessence of a winemaking philosophy whose origins stretch back into the remote mists of time. Now the Regulatory Councils that represent the different Denominations of Origin where wines are produced according to this unique system aim to join forces and demonstrate scientifically what tradition has assumed to be true empirically, namely that biological ageing, as well as conferring upon its wines a special and differential character, blesses them with effects that are good for our health. Of course, such benefits are only reaped by consuming them in moderation and habitually.

This research aims to prove scientifically what has been popular wisdom for generations. Sherry has been used to combat the Black Death, as an antiseptic and as a medicinal aid in the Middle Ages. Indeed, without going too far back in time, Sherry was a home remedy for numerous ills. Finally, we must add that there is a long traditional and popular belief that the moderate and habitual consumption of Sherry leads to a long healthy life.

Sherry Wine Association Activities Sherry Wine Meets Shanghai Food— Sweet Mid-Autumn Festival

The Mid-Autumn Festival is an excellent time to savor Sherry wines. On the night of September 9th, 2008 EnjoyGourmet held a Sherry Wine Association - Greater China (Shanghai) Dinner at the popular Shanghai restaurant "Jessie Restaurant". A group comprising senior F&B professionals, wine connoisseurs as well as the media gathered to experience the synergistic beauty of Sherry wine and Shanghainese cuisine. Chief Market Analyst Jose Loira and Trade Officer Pablo Nieto from the Economic and Commercial Office (Shanghai) of the Spanish Embassy attended the event and shared their passions for Sherry wines with the enthusiastic guests. There is no doubt that delicious food going with the quintessential Spanish wine is a marriage made in heaven. The 17 attendees sampled six Sherries as Denis Lin, consultant to the Sherry Wine Association - Greater China (Shanghai), made a relaxed and informative introduction tot he wines and food pairings. The superior versatility of Sherries with different foods was once again proven. Matching Sherry wine with Shanghai food is an innovative challenge that leaves a long and delicious memories. The most popular combination was the Argüeso Cream VS. “Dates Stuffed with Glutinous Rice”and Sánchez Romate Pedro Ximénez VS. “Sweet Small Ball Soup with Fermented Glue Rice”. It was such a lovely party where Shanghai food met a perfect partner — Sherry wine.

Sherry Wine Association Activities Group Garvey Visits Taiwan

César Morán Merchán, Asia Regional Director of Group Garvey, and the group's Greater China Representative, Stefan Fleischer, visited Taiwan from August 29th to September 2nd to visit prospective importers for their extensive product line. As part of the Sherry Project of Greater China, John H. Isacs and Cindy Chen of EnjoyGourmet helped arrange the schedule and attended the meetings that dealt with Bodegas Valdivia.

César, who is based in Jerez, and Stefan, who is based in Shanghai, held productive meetings with several top local importers including Leading Brands Wine & Spirits Manager Director Jessie Fang, Chateau Harvest President Jeff Tseng and Cellar 99 Senior Partner Phillipe Wan. The two Sherries tasted at the meetings, the Valdivia Sacromonte 15 Anos Amontillado and Prune Medium Semi Seco greatly impressed the Taiwan importers. Based on the feedback from the importers and fruitful discussions we look forward to soon having the delicious Sherries of Valdivia available in the Taiwan market. For more information on the Valdivia Sherries in Greater China, contact stefan.fleischer@groupgarvey.com and for more information on other Sherry producers looking for local importers and the Sherry Project of Greater China contact s.a@enjoygourmet.com

Sherry Wine Association Activities Tsai Hsian Seafood Restaurant － Where Sherry Wine Encounters Taiwanese Food

Through the Sherry Wine Association– Greater China (Taiwan), Sherry wine and Taiwanese food have become a wonderful and sought after experience. On the night of August 28th, John H. Isacs, CEO of EnjoyGourmet Digital & Print Media, invited Antonio Cantin, Secretary General of Spanish Chamber of Commerce, Mario Palma, Representative of Italian Economic Trade and Cultural Promotion Office, the executive chefs and F&B directors of the Grand Hyatt Taipei and Shangri-La’s Far Eastern Plaza Hotel Taipei, wine importers and the media to dinner at Tsai Hsian Seafood Restaurant. Over ten dishes were paired with six Sherries from light to rich and dry to sweet. John introduced each of the Taiwanese-styled dishes along with the food and wine pairings. At this informal party, everyone reveled in the synergistic coupling of delicious Taiwanese food and great Sherries.

Sherry Wine Association Activities Quintessential Gastronomy － Sherry, Sakes VS. Japanese Cuisine

Why has Sherry wine become a panacea to Japanese food? On the night of September 18th the Sherry Wine Association – Greater China (Taiwan) held a party at the Japanese restaurant A-plus Dining Sake Bar. Among the attendees were Victoria Li, Commercial Officer of Spanish Chamber of Commerce, Sherry wine importers and the media. Starting with the appetizing Sherry-Sake cocktail, all the Japanese dishes were served with either Sherry or Sake (sponsored by Long-Star Food & Material Co., Ltd.). Such a lovely food and wine pairing led everyone to a palatal-pleasing adventure and helped show why Sherry is so popular in Japan. The most favored pairing was the Osborne, Santa María Cream and Grilled Water Bamboo Served with Asian Spicy Sauce.

Xeres ~ dating back over 3,000 years, this is the ancient name for Jerez that is believed to be derived from the Phoenician name for the town.

Baby oysters are plentiful in the seas around Taiwan and are one of the most popular seafood ingredients in local cuisine; when slightly battered and deep-fried with fresh Taiwan basil leafs they make a perfect partner to a top Manzanilla like the Hidalgo-La Gitana as the dry fresh wine cuts through the grease and distinguishes the flavors of the delicately flavored oysters; the Manzanilla also adds an intriguing bit of savory saltiness to the dish.

• Region：Sanlúcar de Barrameda, DO Manzanilla, Spain
• Variety：100 % Palomino
• Alcohol：15%
• Comments：Wonderfully dry and complex Sherry with a golden yellow color, expressive nose of fruit and spices and balanced fruit flavors with a very pleasant touch of saltiness and long finish.
• Serving & Food Pairing：Serve 8-10℃ and match with all kinds of raw and cooking shellfish including Taiwanese style small dishes like Marinated Baby Clams; this wine is also lovely as an aperitif.
• Aging Method：9～10 years in American oak.
• Aging Potential：One year after purchase.

• Region：Jerez-Xeres-Sherry DO, Spain
• Variety：80% Palomino, 20% Pedro Ximenez
• Alcohol：17%
• Comments：Made from Oloroso with Pedro Ximenez wine added for sweetness, this Cream style Sherry has an amber color, lively nose of dried fruit and nuts and concentrated sweet and round flavors of raisins, preserved fruits and nuts with a clean finish.
• Serving & Food Pairing：The sweetness of this wine makes it very appropriate for spicy foods including popular Szechuan dishes like Spicy Sea Bass, Beef Tripe in Ma-La Sauce and Ma-puo Spicy Bean Curd.
• Aging Method：Minimum 7 years.
• Aging Potential：Best within 3～5 years of purchase.

• Region：Jerez-Xeres-Sherry DO, Spain
• Variety：Palomino, Pedro Ximénez
• Alcohol：17%
• Comments：Delightful high quality Cream Sherry with deep mahogany color, aromatic fruit nose with hints of oak and concentrated sweet stewed fruit, nuts and oak flavors and a smooth long finish.
• Serving & Food Pairing：Serve at 10℃; nice on the rocks as a cocktail and with desserts or with heavily spiced Asian cooking including Thai Style Spicy Green Curry and Korean BBQ Beef.
• Aging Method：Over 5 years in American oak.
• Aging Potential：Best within 3～5 years of purchase.

• Region：Jerez-Xeres-Sherry DO, Spain
• Variety：Pedro Ximénez
• Alcohol：18%
• Comments：Quite sophisticated sweet Sherry, this wine has a dense, dark mahogany color, refined scents of raisins and oak and remarkably concentrated flavors of sweet dried fruits and cream along with a long, complex finish.
• Serving & Food Pairing：Serve at 10℃; match with strong flavored blue style cheeses or with cakes and ice cream, this wine is also lovely as an after dinner degistif.
• Aging Method：Over 8 years in American oak.
• Aging Potential：Best within 3～5 years of purchase.