Thirsting for knowledge? Win a place on a Sherry-tasting evening with the Daily Telegraph!

World-renowned chefs like Heston Blumenthal, Jason Atherton and Gordon Ramsay are fully involved in the renaissance of sherry, putting it back at the heart of the culinary experience where it belongs. After all, it has long been recognised by true foodies as one of the world's finest and most versatile wines. The Sherry Institute of Spain is offering 90 Telegraph readers the chance to discover more about this versatile and fashionable drink. Educate your tastebuds and your mind at an exclusive sherry tasting evening...

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Blumenthal cracks the code on Sherry - and hits the flavour jackpot

In a world first, culinary alchemist Heston Blumenthal has put Sherry under the microscope to find it contains flavour-enhancing properties - and has unveiled a brand new, scientific, but unconventional way of food and wine pairing, with some surprising results.

Heston, in conjunction with scientist Professor Don Mottram of Reading University, has discovered a group of compounds known as diketopiperazines (DKPs) in Sherry. These are particularly associated with the dry styles of Sherry, and it is thought can actually accentuate the taste and flavour of certain 'umami-rich' foods such as meat, fish, cheese and shiitake mushrooms (umami is the fifth tasting sense beyond sweet, sour, bitter, and salty). Heston enthuses: "Here we have scientific evidence to suggest what foodies across the globe have always known: that Sherry is a perfect wine to accompany food. And quite simply, Sherry gives these kinds of foods an extra dimension of pleasure."

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Four new Sherry recipes from Skye Gyngell & Jason Atherton

Arguably the most fashionable woman in food at the moment Skye Gyngell is on a mission to make Sherry the wine of choice this year. Once private chef to Madonna and now the brains behind west London's chicest, greenest eaterie, the Petersham Nurseries Cafe, Skye has now created a one-off menu en homage to Sherry, Spain's national wine.

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Jason Atherton was the first British chef to complete a stage at Spain's famous El Bulli restaurant, working for the renowned chef, Ferrá Adrià. He is now head chef at maze, a Michelin-star-winning restaurant in the Gordon Ramsay Group

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Heston Blumenthal's Gruyère Fondue with Fino Sherry and Clove.

To see how it's done, click here

To be enjoyed with chilled Fino Sherry Serves 4 750g Fino Sherry 9 cloves Garlic, crushed 8 black peppercorns 6 sprigs thyme 16g sodium citrate (available from chemists) 850g Gruyère cheese, grated 1 tsp ground clove

Combine the sherry, garlic, peppercorns, and thyme in a saucepan and bring to a simmer. Remove from the heat and allow to infuse for 10 minutes and strain. Pour the infused sherry into a pan, begin to heat and whisk in the sodium citrate. Transfer this mixture to the bowl of the fondue and heat over the flame. Slowly stir in the Gruyère until it is all incorporated and evenly fluid. Sprinkle the top with the clove and stir in to incorporate. Serve with cubes of country bread.

For more recipes from Heston click here...

Three New Sherry Coolers from Pintxo People

With Nadal the new King of Wimbledon and the Spanish football team victorious at Euro 08, Spain is more red hot than ever this year. Spain's music festivals too - such as Sonar in Barcelona and Benicassim are eclipsing Britain's best, too. It is these Spanish outdoor festivals which have inspired Tobias Blazquez-Garcia, the award-winning mixologist of PINTXO People bar, to create three new Sherry cooler cocktails here in the UK. All three are ideal for making and enjoying at home.

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