The phenomenon of tapas restaurants, which rapidly multiplied outside of Spain in the 1990s, is still booming across Europe and the United States. Through its positive association with traditional Spanish "nibbles", Sherry has become a more highly regarded drink. Its reputation suffered in the 1980s when it was known best as “auntie's secret stash” or the old, dusty bottle dragged out for the winter holidays. Today, people in these dynamic, wine-consuming countries have discovered the joys of Fino/Manzanilla, Amontillado, Palo Cortado, Oloroso, Pedro Ximenez (PX) and Moscatel combined with their indigenous cuisines. Even if the tapas restaurant customer is lured by a bottle of Rueda or Ribera del Duero to accompany the main course, it remains customary to enjoy a chilled glass of Fino with the first bowl of olives and/or finish with a cool or room temperature glass of PX or Moscatel with flan or helado (ice cream). Only the foolish would argue against the affinity of Sherry with a majority of Spanish cuisine. But how about Sherry with other foods?