I have just written up the first two parts of a five part series on my sherry adventure in October, when I got to visit Jerez and helped blend the spectacular Las Palmas sherries for Gonzalez Byass. The remaining three parts will be up tomorrow.
I wanted to highlight a remarkable meal I had on this trip. It was at Bar Arturo (Calle Guita 9, 11408 Jerez De La Frontera, Andalucia +34 956 33 00 12), which is an amazing tapas place, specializing in fish, and in particular fish that has been fried.
We tried a number of different dishes. Normally frying is seen as a sort of a crude way of cooking, but for the small fish we ate it works brilliantly. With a very fine batter (just a coating of flour), the fish are beautifully cooked in olive oil. You eat around the main bones, but this isn’t hard.
We also had whelks, which were delicious. And sea anenomes, too. They are marinated in vinegar, put in a tempura-like batter, and then fried in olive oil. They are known as Ortiguillas. Highly recommended.
All this was washed down with Tio Pepe, which tasted fabulous in this setting. Tio Pepe is just such a pure, expressive, delicious wine, and at around £10 a bottle, sometimes less, it’s quite a bargain. It works really well with food like this.
Arturo’s is rightly a Jerez legend!