Sherry is one of the most misunderstood categories of wine, and absolutely one of the most fascinating. Did you know that most sherries are dry, best enjoyed cold, and pair beautifully with savory snacks and entrees? The full gamut of sherry is quite broad, ranging from pale and bone dry to dark and sweet. In this talk and tasting we’ll experience a concise yet exemplary flight of five sherries: Manzanilla, Fino, Amontillado, Oloroso, and Pedro Ximénez. Light snacks, perfectly paired, will be served as we learn about the magic and microbiology of sherry. The Boston University Food Studies event with Deborah Hansen takes place October 16 at 6 in Room 124 at 808 Commonwealth Avenue in Brookline. Register at https://www.eventbrite.com/e/pepin-lecture-series-sherry-so-easy-to-love-with-deborah-hansen-tickets-1400013300469?aff=oddtdtcreator. Free, but must be over 21 to attend.