Artisan Cheese and Diatomists Sherry Experience

The Independent News Paper wrote; “Sherry has often been considered a favourite of grannies and vicars and most mainstream consumers have historically reserved their Sherry intake to the Christmas trifle. But with the announcement of the Decanter World Wine Awards winner, the image of Sherry has changed forever”.

So, join us at The Cheese Shop Nantwich for a unique evening of Diatomists sherries supplied by our partner Diatomist; Antonio paired with Artisan Cheeses carefully selected by our cheese Expert; Nick.

The Diatomists sherries was founded by three friends – Antonio from Jerez, George from Oxford, and Tommy from Barcelona – who share a passion for wine produced in the Appellation of Jerez and have over 20 years combined experience in the wine trade.
 
Jerez was one of the first wine growing regions in Spain to distinguish their wines through the provenance of the grapes. However, in the second half of the 20th century all the focus went to the bodega and the solera system, with local enologists claiming that the identity of the soil and grapes became unrecognisable following maturation in bota (barrel). Today things are changing, a new wave of winemakers are determined to put the soil and the fruit back in the spotlight, producing wine that clearly reflects the vines’ terroir alongside the solera in which it matured: wine that proves that whilst quality and consistency are achieved through the bodega, excellence is in the soil.
 
Antonio, George and Tommy love fresh, floral and fruit driven wine. All their biologically aged wine can be traced back to the soil where the grapes were grown. The barrel-aged range is made up of carefully selected botas chosen for their freshness in harmony with oxidative flavours. Their stated aim is to select, ship and share fresh white wine with abundant fruit, complimented either by the flor, in the case of biologically aged wines, or the bota, from the barrel-aged range. The solera system put the region on the map, and now Diatomists are here to prove that unique exceptional soil produces unique exceptional wine.

Start the evening with a welcoming glass of fizz on arrival and a viewing of our Cheese Room before moving upstairs for the presentation then taste your way through the carefully selected Artisan cheeses and handpicked sherries.

Cheeses are served by Nick with a presentation of their history, style, production method and taste. Anton will discuss the heritage and history of sherries to include Manzanilla, Amontillado, Olorso and Pedro Ximénez and how to perfectly match Sherry with cheese.

This Unique Experience starts at 7pm in The Cheese Shop Nantwich and will run for approximately 90 minutes.