Tio Pepe (or Fino sherry) and langostines

[jasmudger]

Tried this overlooking Cadiz (near Jerez) in September:

Fry fresh langoustines in garlic/herb/butter paired with a very chilled (7 degrees) Tio Pepe (Sherry), an unbelievably strange and great mix.

Its simple, I did it on a camping stove! Sherry is not one of my favs (far from it) but i'm coming around and the tio pepe is fresh, good acidityand got a yeasty touch to it (from the FLOR in the Solera system)

anyone like Sherry?

[Thomas]

...anyone like sherry? Depends on the sherry of course.

A good Manzanilla to sip while cooking (and throw a little into the sauce too). A great Amantillado to sip with nuts and cheese (and throw a little into whatever sauce you have lying around). A nice medium (Tio Pepe) expressly for thrwoing into a soup.

Yep. Depends on the sherry.

Disclaimer: all my spelling of Spanish words could be wrong...

[winoweenie]

Love the stuff for simply whiling away an hour or so. Will try the pairing next trip to Rocky Point (Mexico). WW

[Drew]

Never seen nor heard of langoustines around these parts. Are they more like shrimp or crayfish?

Drew

[Thomas]

Drew, they are in the same general family, but they certainly are different in flavor. A cross between crawfish and tiny lobster in taste.

[Innkeeper]

They are the same thing as spiny lobster. The kind that doesn't have claws (to speak of) and are found around Florida (a.k.a. Florida Rock Lobster) and points south. Imagine they would be great over a camp stove with Fino.

[Drew]

Thanks. With that description I can see why Sherry would pair so well. I do love the off sweet and Amantillado styles. It's tough to find "real" sherry round these here parts.

DRew

[Thomas]

Drew,

Real sherry is likely the most undersold wine in the U.S., thanks to the fake stuff that California foisted on the market that gave the real stuff a bad name.

You almost have to be in THE major cities to get real sherry in a retail shop.