So let’s talk Sherry! And let’s start off with ‘don’t knock it until you try it’. That’s the advice Darren Rogers who recently offered to send me a bottle of the recently re-released Aussie icon, Chestnut Teal, basically said. Well, in fact, his words were:
You may not know what you’re missing and I hope you’re not falling into the trap of thinking it’s an old fogies drink reserved for down at the bowls club.”
The name Chestnut Teal may sound familiar to some of you as 6 decades ago it was made famous by Mildara Wines. This medium dry sherry was a beloved part of liquor cabinets around Australia.
That was until “Teal” as they call it, fell victim to corporate portfolio rationalisation almost 20 years ago. Now Darren and Peter, two dedicated Teal drinks and former Mildara Wines employees have recently recommenced production after managing to obtain a license from TWE to use the trademark (originally registered in 1953).
1000 litres has been produced as a limited release and I owe thanks to Darren for suggesting I try it.
Our hope is that Chestnut Teal will continue to be appreciated as not only an icon of the Australian wine industry, but as a wonderful drink for any occasion,” Mr Stone said. He adds, “It was the weapon of choice after work every night.”
Now I’m not really a Sherry drinker, and by that I mean, I just don’t drink it. It’s not that I don’t like it, it’s just never been on my radar really.
So naturally, when I received my bottle of Teal, I planned to make an afternoon of it. So I asked Darren what he would suggest matching with it in terms of food, and this is what he said:
There is an old rule of thumb in relation to Sherry:
- Fino = Seafood
- Amontillado = Poultry
- Oloroso = Red/Game Meat
As CT is the latter, it would be perfect with Beef dishes, Veal, Braised Pork, etc.
It is also a perfect match chilled with a cheese platter!
Here are some of my cheat notes too 🙂
au/sherry-is-the-delicious- and-underrated-drink-you- should-be-pairing-with-food- h0wjee
I hope you don’t mind me quoting you Darren, but I thought it was some good advice! We decided to chill it and have it with a cheese platter, and well – it went down well! I picked up some kalamata olives in oil and balsamic alongside some Truckle Bros Mature Cheddar and Australian Grass-Fed Bressola and my oh my I was chuffed with my foodie choices. They all went so well!
But the big question is, what did the Chestnut Teal Sherry taste like? Well, here are my notes:
In the glass it’s a burnt amber / golden syrup like colour. The nose has hints of toffee, raisins, vanilla/spice and marmalade. While in the mouth I found it had plenty of upfront acidity, followed by a sweetish mid palate and dry, alcohol warming finish (it weighs in at 17.5% abv). However, it’s incredibly smooth and approachable. I think Mr. Spittoon summed it up well “it’s a very, very approachable beverage”.
I have to admit, I quite like the old school looking label too with the Murray River’s native chestnut teal duck on. I could definitely imagine bottles of it on hipster inner-city bar shelves!
If you’re keen to try CT for yourself, which by the way will be celebrating its 65th birthday soon, you can buy it online via:
And lastly, a big thanks to Darren and Peter for sending a sample my way. We had a great afternoon getting to know Sherry a bit better. We’re looking forward to seeing this Aussie icon make a grand comeback.