As I learn more about sherry, I’ve been eager to discover who in Portland has sherry on the menu or is including it in cocktails. Angel Teta is noted not only for her love of sherry and vermut, but also for her award winning sherry cocktails. I thought I was sitting down to an interview. Instead, the evening turned into something quite reminiscent of visiting a local tabanco in southern Spain.
Tuesday nights at 4:30pm are the best time to come into Ataula for a “neighborhood watering hole” experience. It’s like stepping out of Portland and into Spain. The kitchen staff is busy finishing last minute prep for the evening. But if you sit at the bar and engage with staff, they’ll include you in their conversations. They love to suggest their favorite bites and drinks, and will tell their stories of how they came to be at Ataula.
I’ve been following Angel’s Instagram feed for a while, and finally made an intentional visit to meet in person. As we chatted, she surprised me with the Gracias Señor Simo, a blend of rum, Hidalgo’s Napoleon Amontillado, apricot liqueur, bitters and citrus. It was so refreshing and well balanced. The sherry really comes through rather than become lost and muddled by other components.
Shaylee is brand new to Ataula, coming from a Portland’s coffee scene. Her favorite starter to pair with my cocktail is the Ataula Montadito – house cured salmon, mascarpone yogurt, on a coca bread cracker that’s drizzled with truffle honey that’s to die for! It’s a bit messy to eat as finger food, so don’t feel bad asking for a fork. I could not believe how the food enhanced the drink and vice versa. The flavors of Amontillado, apricot, truffle and honey really pop!
Lauren is from Puerto Rico and spent the entire conversation with me in Spanish. She raved about the Cojonudo – two bruschetta toasts topped with a fried quail egg, chorizo and piquillo pepper. Angel paired that with her favorite Oloroso style from Cesar Florido. Cesar Florido is the king of Moscatel production in Chipiona. His other sherry styles are refreshing and not too heavy on the palate. This Oloroso was perfect for cutting the richness of the egg and chorizo.
Chef is always moving, always thinking, always creating. Even he paused to come and chat at the counter. ¡Canta! I actually thought he wanted me to burst out in song. Thank goodness, this is just his way of saying, “what’s up?” As we talked about the sherry dinner event, he had me try a little dessert before heading home. Huevos Fritos – a fun play on fried eggs in a cold skillet using egg yolk sorbet with coconut foam and finished with Jacobsen’s flake salt.
The same Oloroso goes great with this as well. The aromas trick your mind to think you’ll be drinking something sweet, but it’s bone dry. The nutty nuances really sing with the dessert, both creating a satisfying savory sweetness.
For someone who has never tried sherry, but are open to it, here’s what Angel suggests:
I always pair something with what they’re eating. What they order gives me a glimpse into their palate preferences, which helps me put something in front of them that they will actually enjoy. For example, if they get the Bellota Jamon, I always pair it with the Valdespino Inocente, as they both enhance each other. If they seem a bit less adventurous, I’ll start with an Amontillado. If they seem like sherry is really not their gig at all, I’ll try the East India to finish with a Xuixo.
The team at Ataula really enjoys sharing the sherry love. Next time you’re in the mood for tapas, come early, sit at the bar and give sherry a try. You’ll be in excellent hands!