City buzz

WINE

A class above

Sherry Apprentice Masterclass

SHERRY - the oft-neglected fortified wine - is staging a comeback.

Helping to lift its profile is Spanish restaurant Una, which is holding a Sherry Apprentice Masterclass, organised by Iconic Wines and Gonzalez Byass. The class includes the theory of Sherry, tastings, cocktail making and venencia practice, where the wine is transferred from the barrel to a glass using a traditional whalebone tool with a skilful wrist flick.

If classes aren't your thing, Una is also home to Tio Pepe's Asian flagship Sherry bar, and it has a vast range of Sherries where you can conduct a more personal tasting experience.

Widely maligned as being sweet and cloying, Sherry has been unfairly miscast. Carolyn Ng, group marketing manager of One Rochester Group, says: "It is a misconception that all sherries are sweet, based on our earlier exposure only to the sherry that grandma used as a tipple! Non-sweet sherries range from light and dry (Fino), with hints of wood (Vina AB), to …