Jerez de la Frontera has become famous throughout the world for its sweet wines named after that beautiful town, which the British pronounce as "sherry". It is called "de la Frontera" because it once stood on the frontier between the Moorish and the Christian realms. Jerez is also famous, throughout the world, for its fine horses and brilliant singers and dancers of flamenco.

The town is a mixture of old and new. It is well worth a visit to this beautiful Spanish town. Every time I visit Spain with my partner we make a journey into Jerez. She loves to shop in the many clothing shops which sell modern designs whilst I sit outside one of the many cafes sipping my coffee or sherry and just people watch.

The distinctive wine in Jerez has been exported for centuries. it was even praised by that great British writer Shakespeare (Bard). It is distinctive because the strong Spanish sun gives the grapes high sugar content. British import merchants have been involved in the wine trade here for centuries, producing and shipping a fortified wine known as sherry. Famous names of these dynasties can be seen here over the doors of the bodegas; Sandeman, John Harvey, Domecq, Gonzalez Byass. You have no doubt heard these names, however it is very surreal looking at the bodegas that actually make the sherry.

The Spanish word bodega means "cellar", but its generic meaning is” wine manufacturer". You can take a guided tour of the many Jerez bodegas. Some of the companies such as Gonzalez Byass, Pedro Domecq and Sandeman – British winemakers have been active here for centuries, which is why many of the names have an Anglo-Saxon ring to them – provided guided tours of the cellars on weekdays, followed by sampling of the various types of wine produced.
You can read all about the wines of Jerez in an articles published by the Andalucia magazine called Jerez wines written by the travel writer by Denyse Lamprière. Simon Zolan has also written an introductory text for us. It is great to actually visit the places written by the above and taste the goods!

But Jerez is also world famous for its magnificent dancing horses, which you can see at the Real Escuela Andaluza de Arte Equestre – the Royal Andalucia School of Equestrian Art, at Avenida de Abrantes (Tel: +34 956 311111). On Thursday mornings there is a spectacular display of dressage. Definitely one to watch for the young and old alike!

The town has a markedly aristocratic flavour with wide streets and squares. The 11th century Moorish fortress, or Alcazaba, has been partially restored. Of special interest is its church, originally built by the Arabs as a mosque. The Sacristy of the Cathedral del Salvador is home to a lovely painting by Zurbarán, The Sleeping Girl.

Jerez celebrates its famous Horse Fair at the beginning of May each year. This is a Fiesta that you should pull out all the stops to attend. Like all Spanish fiestas it is full of colour and gaiety. Plus plenty of sangria, beer and excellent Spanish cuisine. Jerez is also famous for its long-standing flamenco tradition, making it an excellent place to witness this extraordinary art. The Centro Andaluz de Flamenco (Tel: +34 956 349265) is housed in the Palacio de Penmartín, which stands on the Plaza de San Juan, No. 1.

Hasta llego
Pablo
www.casa-hibisca.com/jerez.html

To follow on from my earlier recipe for Paella I have now put together the recipe for Gazpacho soup. A favourite of mine when the very hot weather arrives in Spain. I hope you enjoy making and eating the soup.

GAZPACHO SOUP It is difficult to give you definite weights or quantities for this recipe, you generally just gauge it yourself through trial and error. Lots of red, ripe tomatoes Cucumber (with the part that attaches it to the plant removed: it is far to bitter) Anaheim peppers (or any green pepper which is not sweet) Old, hard bread (the favourite for gazpacho is extra sour dough, but others will do too)
o Garlico Red vinegaro Olive oilo Salto
Water There are as many recipes for gazpacho as families are in Spain. It is one of those receipts that are passed down through the family. This is the one I have learned from my Spanish neighbour. She is an elderly lady with plenty of patience and understanding at my command of the Spanish language.
As a rule, you want more tomatoes in the gazpacho than anything else. A nice looking gazpacho should have a pretty orange-red colour. Therefore, add the ingredients according to this principle. First, cut the vegetables in pieces that your blender can manage. You do not need to peel the cucumber or the tomatoes or remove the seeds. This gives it plenty of body. Cut some bread and soak it in water. Add it to the blender. Add the olive oil, salt, vinegar and water. Turn the power on until everything blends "homogeneously". Take a spoonful and taste it. At this point you can decide what is missing, what is in excess, etc. You can experiment with the recipe: some people like the gazpacho very thick, so they add a lot of bread, while some others like it very liquidly, and they add more water instead, or less bread.
Some people get crazy adding garlic, while some others hate it. It is purely your choice and taste. Remember it is easier to add extra! Gazpacho can be served at room temperature. However, as it is a typical summer dish, it is usually served cold. In some places this is so true that they even throw ice cubes in it when ready to eat. As with many other dishes, when you save gazpacho from one day to the other, it tends to improve in flavour.
Hasta llego
Pablo
www.spanishcuisinetoday.com