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Sherry, Baby

It’s not just your grandma’s dessert wine.




Although sherry is a staple at Spanish tapas bars, people here tend to dismiss it as a fusty dessert wine.

La Marcha co-owner Sergio Monleon is on a mission to return the fortified wine to its rightful glory: When his restaurant opens, it will have a robust sherry program. “We’re going to treat it as a glass of wine,” he says, “not an aperitif or dessert wine.” He’s planning to stock more than 20 bottles and offer sherry tastings and classes.

“Our goal is to have this great program where you can try everything from samples to flights to full glasses,” he says. “It’s funny to see what people think of sherry. It’s this great, complex wine that will take you on an amazing trip if you give it a chance.”

Read more:
Viva España: SF's new Spanish restaurants
Know Your Swine: A guide to Spanish charcuteria
Pintxos vs. Tapas:
 Cuál es la differencia?
Bomba Is the New Black: A taxonomy of rice and noodle dishes
Big Fish: Behold the ubiquitous salt cod
Happy Ending: Churros to rock your world


Originally published in the March issue of San Francisco

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