Teaching a Sherry Class at the Beverage Academy in SF

[Update- realizing this is Memorial Day, we have decided to postpone it until a later date.]

On May 30th, I'll be teaching a class at Bourbon & Branch's Beverage Academy!

I'm really excited about it. Sherry is a big category of rather complex fortified wine, so I'll be busting out my PowerPoint ninja skills and a whole lot of tasting glasses. Here's the class description.

Oh Sherry!

Sherry is wide category of fortified wine that’s due for a big comeback. Already bartenders have adopted it as favorite mixing ingredient in cocktails, and wine connoisseurs are giving it renewed attention.

Delicious as it is, sherry is no simple sipper: There are two sweet (Pedro Ximenez, muscatel) and five dry styles of sherry (fino, manzanilla, palo cortado, amontillado, oloroso); plus the dry sherries can be sweetened to create pale cream, medium, and cream styles. All are aged and blended in the famous solera system (in two very different ways) that gives sherry its unique flavor characteristics. Don’t worry, you’ll understand it all by the end of the class.

We’ll taste these styles of sherry and learn the amazing processes by which they’re made, learn how to drink it and where to buy it, and use it to make a sherry cocktail or two.

Instructor: Camper English

Camper English is a cocktail and spirits writer and educator who contributes to the San Francisco Chronicle, Los Angeles Times Magazine, Fine Cooking Magazine, and many other publications. He travels the world visiting distilleries, blending houses, and bodegas and shares it on his website Alcademics.com. He has visited bodegas in each of the three major sherry producing cities in Spain and written numerous articles on the topic.
   

Classes at the Beverage Academy are high-end affairs. We'll be in The Wilson, the latest room at B&B. All students are seated at the bar, there will be proper tasting glassware and tools and equipment to make cocktails.

The class starts at 7PM, lasts about two hours and costs $95. It is limited to 14 students. I hope you'll be one of them on May 30th. 

Buy tickets here, or learn more about the Beverage Academy here.

And if anyone is signing up for the Market to Glass seminar on April 18th, I'll see you there - I'm helping out (washing glasses, mostly) and learning how to run a smooth seminar.

 

Sherry is wide category of fortified wine that’s due for a big comeback. Already bartenders have adopted it as favorite mixing ingredient in cocktails, and wine connoisseurs are giving it renewed attention. Delicious as it is, sherry is no simple sipper: There are two sweet (Pedro Ximenez, muscatel) and five dry styles of sherry (fino, manzanilla, palo cortado, amontillado, oloroso); plus the dry sherries can be sweetened to create pale cream, medium, and cream styles. All are aged and blended in the famous solera system (in two very different ways) that gives sherry its unique flavor characteristics. Don’t worry, you’ll understand it all by the end of the class. We’ll taste these styles of sherry and learn the amazing processes by which they’re made, learn how to drink it and where to buy it, and use it to make a sherry cocktail or two. Instructor: Camper English Camper English is a cocktail and spirits writer and educator who contributes to the San Francisco Chronicle, Los Angeles Times Magazine, Fine Cooking Magazine, and many other publications. He travels the world visiting distilleries, blending houses, and bodegas and shares it on his website Alcademics.com. He has visited bodegas in each of the three major sherry producing cities in Spain and written numerous articles on the topic.