sherry wine
Sherry, a fortified wine steeped in history and tradition, is celebrated for its complex and diverse flavor profile. Beyond its role as an aperitif or after-dinner drink, sherry emerges as a culinary gem, adding depth, richness, and a touch of elegance to a variety of dishes. Its unique characteristics, from nutty notes to hints of salinity, transform ordinary ingredients into extraordinary creations. Introduction to Sherry Wine While sherry’s allure as a sipping wine is undeniable, its culinary potential extends far beyond the glass. When incorporated into cooking, the wine’s alcohol content mellows, concentrating its flavors and revealing its versatility as a secret ingredient that elevates both savory and sweet dishes. Common types include Fino, Amontillado, and Oloroso. Culinary Uses of Sherry Wine Sauces and Glazes: Sherry’s complex flavors make it an excellent addition to sauces and glazes for meats, poultry, and seafood. Its nutty notes complement the richness of duck or pork, while its subtle sweetness balances the flavors of chicken or fish. Soups and Stews: A splash of sherry adds depth and warmth to soups and stews, particularly those with mushrooms, lentils, or root vegetables. Its unique character enhances the overall flavor profile, adding a touch of sophistication. Risotto and Paella: Sherry is a classic ingredient in Spanish paella, contributing to its signature flavor. In risotto, it adds complexity and a subtle nuttiness that complements the creamy texture. Deglazing: After searing meat or vegetables, deglazing the pan with sherry creates a flavorful base for a pan sauce. The wine lifts the browned bits from the bottom, adding depth and richness to the finished dish. Desserts: Sweet sherries, such as Pedro Ximenez, are often used in desserts to add a touch of richness and complexity. They pair beautifully with chocolate, nuts, and dried fruits. Sauces and Glazes: Sherry’s complex flavors make it an excellent addition to sauces and glazes for meats, poultry, and seafood. Its nutty notes complement the richness of duck or pork, while its subtle sweetness balances the flavors of chicken or fish. Soups and Stews: A splash of sherry adds depth and warmth to soups and stews, particularly those with mushrooms, lentils, or root vegetables. Its unique character enhances the overall flavor profile, adding a touch of sophistication. Risotto and Paella: Sherry is a classic ingredient in Spanish paella, contributing to its signature flavor. In risotto, it adds complexity and a subtle nuttiness that complements the creamy texture. Deglazing: After searing meat or vegetables, deglazing the pan with sherry creates a flavorful base for a pan sauce. The wine lifts the browned bits from the bottom, adding depth and richness to the finished dish. Desserts: Sweet sherries, such as Pedro Ximenez, are often used in desserts to add a touch of richness and complexity. They pair beautifully with chocolate, nuts, and dried fruits. Tips for Cooking with Sherry Wine Choose the Right Sherry: Sherry comes in various styles, from dry to sweet. Consider the flavor profile of your dish and choose a sherry that complements it. Quality Matters: Use a sherry you would enjoy drinking. The quality of the sherry will directly impact the final flavor of your dish. Don’t Overdo It: A little sherry goes a long way. Start with a small amount and add more to taste. Reduce Alcohol Content: Most of the alcohol will cook off, but for those sensitive to alcohol, simmer the sherry for a few minutes before adding other ingredients. Experiment: Don’t hesitate to try different types of sherry to discover your personal favorites in the kitchen. Choose the Right Sherry: Sherry comes in various styles, from dry to sweet. Consider the flavor profile of your dish and choose a sherry that complements it. Quality Matters: Use a sherry you would enjoy drinking. The quality of the sherry will directly impact the final flavor of your dish. Don’t Overdo It: A little sherry goes a long way. Start with a small amount and add more to taste. Reduce Alcohol Content: Most of the alcohol will cook off, but for those sensitive to alcohol, simmer the sherry for a few minutes before adding other ingredients. Experiment: Don’t hesitate to try different types of sherry to discover your personal favorites in the kitchen. 10 Fun Facts about Sherry Wine Fortified and From Spain: Sherry is a fortified wine, meaning brandy is added to it, and it hails exclusively from the “Sherry Triangle” in the province of Cádiz in Andalusia, Spain. Aged Under Flor: Many Sherry styles, like Fino and Manzanilla, are aged under a unique layer of yeast called “flor,” which protects the wine from oxidation and imparts distinctive flavors. Not Always Sweet: While many associate Sherry with sweetness, the majority of Sherries produced are actually dry. Sweet Sherries are made by either adding sweet wine, such as Pedro Ximénez, to a dry Sherry, or by stopping fermentation early. Solera System Secret: Sherry is often aged using the solera system, a complex process of fractional blending that involves transferring wine between different groups of barrels over time, ensuring consistency and complexity. Palomino is King: The vast majority of Sherry is made from the Palomino grape, which thrives in the region’s chalky, white albariza soil. A World of Styles: Sherry encompasses a wide range of styles, from the pale, bone-dry, and tangy Fino to the dark, rich, and intensely sweet Pedro Ximénez (PX). Shakespearean Connection: William Shakespeare was a known fan of Sherry, often referring to it as “sack” in his plays, further popularizing the wine in England. Once a British Favorite: Sherry was immensely popular in Britain for centuries, particularly during the 16th to 19th centuries, and was a staple in many households. Protected Designation of Origin: Sherry has a protected Denominación de Origen (DO) status, meaning that only wines produced in the designated region and according to specific regulations can be labeled as Sherry. The three DOs for Sherry are: Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, and Vinagre de Jerez. Perfect with Tapas: Sherry, especially the drier styles, is a fantastic food wine and pairs exceptionally well with a wide variety of tapas, from olives and almonds to seafood and cured meats. Fortified and From Spain: Sherry is a fortified wine, meaning brandy is added to it, and it hails exclusively from the “Sherry Triangle” in the province of Cádiz in Andalusia, Spain. Aged Under Flor: Many Sherry styles, like Fino and Manzanilla, are aged under a unique layer of yeast called “flor,” which protects the wine from oxidation and imparts distinctive flavors. Not Always Sweet: While many associate Sherry with sweetness, the majority of Sherries produced are actually dry. Sweet Sherries are made by either adding sweet wine, such as Pedro Ximénez, to a dry Sherry, or by stopping fermentation early. Solera System Secret: Sherry is often aged using the solera system, a complex process of fractional blending that involves transferring wine between different groups of barrels over time, ensuring consistency and complexity. Palomino is King: The vast majority of Sherry is made from the Palomino grape, which thrives in the region’s chalky, white albariza soil. A World of Styles: Sherry encompasses a wide range of styles, from the pale, bone-dry, and tangy Fino to the dark, rich, and intensely sweet Pedro Ximénez (PX). Shakespearean Connection: William Shakespeare was a known fan of Sherry, often referring to it as “sack” in his plays, further popularizing the wine in England. Once a British Favorite: Sherry was immensely popular in Britain for centuries, particularly during the 16th to 19th centuries, and was a staple in many households. Protected Designation of Origin: Sherry has a protected Denominación de Origen (DO) status, meaning that only wines produced in the designated region and according to specific regulations can be labeled as Sherry. The three DOs for Sherry are: Jerez-Xérès-Sherry, Manzanilla-Sanlúcar de Barrameda, and Vinagre de Jerez. Perfect with Tapas: Sherry, especially the drier styles, is a fantastic food wine and pairs exceptionally well with a wide variety of tapas, from olives and almonds to seafood and cured meats. History of Sherry Wine in Cooking Sherry’s culinary history is deeply intertwined with the Andalusian region of Spain. For centuries, sherry has been used in traditional Spanish dishes, adding its distinctive flavor to stews, sauces, and desserts. As its popularity spread, sherry found its way into kitchens around the world, becoming a beloved ingredient for chefs and home cooks alike. Read More Nutritional Information on Sherry Wine While sherry contains calories and some sugar, the amount used in cooking is typically small enough to have a negligible impact on the overall nutritional value of a dish. However, it’s worth noting that sherry also contains antioxidants, but most of these are lost during the cooking process. While sherry contains calories and some sugar, the amount used in cooking is typically small enough to have a negligible impact on the overall nutritional value of a dish. However, it’s worth noting that sherry also contains antioxidants, but most of these are lost during the cooking process. Read More Read More: History of Sherry Wine in Cooking Early Uses: Preservation and Flavor Enhancement The history of Sherry production stretches back millennia, with evidence of winemaking in the region dating back to the Phoenicians around 1100 BCE. However, the use of fortified wines like Sherry in cooking likely emerged gradually. In ancient times, before refrigeration, alcohol played a crucial role in food preservation. The high alcohol content of fortified wines like Sherry would have inhibited bacterial growth, extending the shelf life of various foods. It’s probable that cooks in Andalusia and other regions where fortified wines were produced began experimenting with these wines in their cooking, discovering that they not only preserved food but also imparted unique flavors. The practice of using wine to deglaze pans, creating flavorful sauces by dissolving the caramelized bits of food left behind after cooking, likely dates back to these early culinary experiments. The British Connection: Sherry’s Rise to Culinary Prominence While Sherry was undoubtedly used in Spanish kitchens for centuries, its widespread adoption in European cuisine, particularly in Britain, can be traced back to the strong trade relationship between England and Spain. From the 16th century onwards, Sherry, often referred to as “sack” in England, became immensely popular among the British aristocracy and a staple in many households. As Sherry’s popularity grew, so did its culinary applications. British cooks began incorporating it into a variety of dishes, both savory and sweet. It became a key ingredient in sauces, soups, stews, and even desserts. Sherry was used to add richness and depth to meat dishes, to create flavorful glazes, and to enhance the taste of fruitcakes and other baked goods. 18th and 19th Centuries: Sherry’s Golden Age in the Kitchen The 18th and 19th centuries could be considered Sherry’s golden age in the culinary world. Cookbooks from this era are replete with recipes featuring Sherry as a key ingredient. It was used in classic British dishes like turtle soup, trifle, and syllabub, as well as in a variety of sauces for meats, fish, and game. During this period, different styles of Sherry began to be recognized for their unique culinary properties. Dry Sherries, like Fino and Amontillado, were favored for their ability to add a savory, nutty complexity to sauces and soups. Sweeter Sherries, like Oloroso and Cream Sherry, were often used in desserts, adding richness and a distinct raisiny sweetness. 20th Century and Beyond: Sherry’s Enduring Legacy While Sherry’s popularity as a drinking wine may have fluctuated in the 20th and 21st centuries, its place in the kitchen has remained relatively secure. It continues to be a staple ingredient in many classic dishes and a favorite tool of chefs seeking to add depth and complexity to their creations. Here are some examples of Sherry’s enduring culinary uses: Soups: Sherry is a classic addition to bisques, particularly cream of mushroom and lobster bisque, adding a rich, nutty flavor. Sauces: Sherry is used in a variety of sauces, from classic French sauces like Sauce Espagnole to pan sauces for meats and poultry. Stews and Braises: A splash of Sherry can add depth and complexity to stews and braised dishes, particularly those featuring beef, lamb, or game. Deglazing: Sherry is an excellent choice for deglazing pans, creating flavorful sauces by dissolving the caramelized bits of food left behind after cooking. Desserts: Sweet Sherries are used in a variety of desserts, including trifles, fruitcakes, and ice cream toppings. They can also be used to macerate fruit or to create flavorful syrups. Soups: Sherry is a classic addition to bisques, particularly cream of mushroom and lobster bisque, adding a rich, nutty flavor. Sauces: Sherry is used in a variety of sauces, from classic French sauces like Sauce Espagnole to pan sauces for meats and poultry. Stews and Braises: A splash of Sherry can add depth and complexity to stews and braised dishes, particularly those featuring beef, lamb, or game. Deglazing: Sherry is an excellent choice for deglazing pans, creating flavorful sauces by dissolving the caramelized bits of food left behind after cooking. Desserts: Sweet Sherries are used in a variety of desserts, including trifles, fruitcakes, and ice cream toppings. They can also be used to macerate fruit or to create flavorful syrups. Sherry in Modern Cuisine: A Versatile Ingredient In contemporary cuisine, chefs continue to explore the versatility of Sherry, using it in innovative ways to add depth, complexity, and a touch of Old World charm to their dishes. It’s used in marinades, vinaigrettes, and even in cocktails, showcasing its adaptability to modern culinary trends. Conclusion: A Toast to Sherry’s Culinary Prowess The history of Sherry in cooking is a long and flavorful one. From its early use as a preservative to its status as a beloved ingredient in kitchens worldwide, Sherry has proven its culinary worth time and again. Its ability to enhance flavors, add complexity, and create a sense of depth has made it an indispensable tool for cooks for centuries. As we continue to explore and appreciate the diverse flavors of the culinary world, Sherry stands as a testament to the enduring power of a well-crafted ingredient and its ability to elevate dishes from the ordinary to the extraordinary. So, the next time you encounter Sherry in a recipe, take a moment to appreciate its rich history and the centuries of culinary tradition it represents. It’s a reminder that sometimes, the most remarkable flavors are those that have stood the test of time. Read More: Nutritional Information on Sherry Wine Understanding the Basics: Fortification and Variety Before we explore the specifics, it’s crucial to remember that Sherry is a fortified wine. This means that a distilled spirit, typically grape brandy, is added during the winemaking process. This addition increases the alcohol content and contributes to the wine’s flavor profile and stability. Furthermore, Sherry encompasses a wide range of styles, from bone-dry Fino to intensely sweet Pedro Ximénez, each with its own unique nutritional characteristics. Macronutrient Content: Calories, Carbs, Fat, and Protein The primary macronutrients in Sherry are carbohydrates and alcohol, with negligible amounts of fat and protein. Calories: Sherry, like other fortified wines, is relatively high in calories compared to unfortified table wines. The calorie content primarily stems from its alcohol and sugar content. A typical serving (around 2 ounces or 60ml) can range from 75-150 calories, or even more for very sweet styles. The specific calorie count depends on the style of Sherry. Drier Sherries like Fino and Manzanilla are lower in calories, while sweeter Sherries like Cream or Pedro Ximénez are significantly higher. Carbohydrates: The carbohydrate content of Sherry is largely determined by its sweetness level. The carbohydrates are primarily in the form of residual sugars that remain after fermentation or are added later, as in the case of sweet Sherries where sweet Pedro Ximénez wine is added to a dry Sherry. Fino/Manzanilla (Very Dry): Contains the least amount of sugar, typically around 0-1 grams of carbohydrates per serving. Amontillado/Oloroso/Palo Cortado (Dry to Medium-Dry): Contains a small amount of sugar, usually around 1-3 grams of carbohydrates per serving. Medium/Cream (Medium-Sweet to Sweet): Contains a moderate amount of sugar, typically ranging from 3-9 grams of carbohydrates per serving. Pedro Ximénez/Moscatel (Very Sweet): Contains the highest amount of sugar, often exceeding 12-45 grams of carbohydrates per serving. Alcohol: Sherry typically has an alcohol content ranging from 15-22% ABV (alcohol by volume), which is higher than most table wines but comparable to other fortified wines. Alcohol is a significant contributor to the calorie content and has various physiological effects. The driest Sherries (Fino, Manzanilla) have about 15% ABV. Most other Sherries are around 17-18% ABV, while the sweetest Sherries can be up to 22% ABV. Fat and Protein: Sherry wine contains negligible amounts of fat and protein. Calories: Sherry, like other fortified wines, is relatively high in calories compared to unfortified table wines. The calorie content primarily stems from its alcohol and sugar content. A typical serving (around 2 ounces or 60ml) can range from 75-150 calories, or even more for very sweet styles. The specific calorie count depends on the style of Sherry. Drier Sherries like Fino and Manzanilla are lower in calories, while sweeter Sherries like Cream or Pedro Ximénez are significantly higher. Carbohydrates: The carbohydrate content of Sherry is largely determined by its sweetness level. The carbohydrates are primarily in the form of residual sugars that remain after fermentation or are added later, as in the case of sweet Sherries where sweet Pedro Ximénez wine is added to a dry Sherry. Fino/Manzanilla (Very Dry): Contains the least amount of sugar, typically around 0-1 grams of carbohydrates per serving. Amontillado/Oloroso/Palo Cortado (Dry to Medium-Dry): Contains a small amount of sugar, usually around 1-3 grams of carbohydrates per serving. Medium/Cream (Medium-Sweet to Sweet): Contains a moderate amount of sugar, typically ranging from 3-9 grams of carbohydrates per serving. Pedro Ximénez/Moscatel (Very Sweet): Contains the highest amount of sugar, often exceeding 12-45 grams of carbohydrates per serving. Fino/Manzanilla (Very Dry): Contains the least amount of sugar, typically around 0-1 grams of carbohydrates per serving. Amontillado/Oloroso/Palo Cortado (Dry to Medium-Dry): Contains a small amount of sugar, usually around 1-3 grams of carbohydrates per serving. Medium/Cream (Medium-Sweet to Sweet): Contains a moderate amount of sugar, typically ranging from 3-9 grams of carbohydrates per serving. Pedro Ximénez/Moscatel (Very Sweet): Contains the highest amount of sugar, often exceeding 12-45 grams of carbohydrates per serving. Fino/Manzanilla (Very Dry): Contains the least amount of sugar, typically around 0-1 grams of carbohydrates per serving. Amontillado/Oloroso/Palo Cortado (Dry to Medium-Dry): Contains a small amount of sugar, usually around 1-3 grams of carbohydrates per serving. Medium/Cream (Medium-Sweet to Sweet): Contains a moderate amount of sugar, typically ranging from 3-9 grams of carbohydrates per serving. Pedro Ximénez/Moscatel (Very Sweet): Contains the highest amount of sugar, often exceeding 12-45 grams of carbohydrates per serving. Alcohol: Sherry typically has an alcohol content ranging from 15-22% ABV (alcohol by volume), which is higher than most table wines but comparable to other fortified wines. Alcohol is a significant contributor to the calorie content and has various physiological effects. The driest Sherries (Fino, Manzanilla) have about 15% ABV. Most other Sherries are around 17-18% ABV, while the sweetest Sherries can be up to 22% ABV. Fat and Protein: Sherry wine contains negligible amounts of fat and protein. Micronutrient Content: Vitamins, Minerals, and Other Compounds Sherry wine is not a significant source of vitamins and minerals. However, it may contain trace amounts of the following: Potassium: Grapes contain potassium, and a small amount may be present in Sherry. Potassium is an essential mineral that plays a role in fluid balance and muscle function. Iron: Trace amounts of iron may be present, but the quantity is unlikely to be nutritionally significant. Other Minerals: Depending on the grape varieties used and the winemaking process, Sherry may contain trace amounts of other minerals, such as magnesium or calcium. However, these amounts are generally minimal. Potassium: Grapes contain potassium, and a small amount may be present in Sherry. Potassium is an essential mineral that plays a role in fluid balance and muscle function. Iron: Trace amounts of iron may be present, but the quantity is unlikely to be nutritionally significant. Other Minerals: Depending on the grape varieties used and the winemaking process, Sherry may contain trace amounts of other minerals, such as magnesium or calcium. However, these amounts are generally minimal. Antioxidants and Polyphenols: Potential Benefits in Moderation Like other wines, particularly those made from darker grapes, Sherry may contain some antioxidants, primarily in the form of polyphenols. These compounds are naturally present in grapes and have been linked to various health benefits, including potential protection against heart disease and certain types of cancer. Resveratrol: This polyphenol, found in grape skins, has received considerable attention for its potential antioxidant and anti-inflammatory properties. While present in grapes, the concentration in Sherry is likely to be relatively low. Other Polyphenols: Sherry may contain other polyphenols, such as flavonoids and tannins, which contribute to its color, flavor, and potential antioxidant activity. The specific types and amounts of polyphenols vary depending on the grape varieties used, the winemaking process, and the style of Sherry. For example, Oloroso, which is subjected to oxidative aging, will contain different types and amounts of antioxidants to Fino, which is aged biologically under flor. Resveratrol: This polyphenol, found in grape skins, has received considerable attention for its potential antioxidant and anti-inflammatory properties. While present in grapes, the concentration in Sherry is likely to be relatively low. Other Polyphenols: Sherry may contain other polyphenols, such as flavonoids and tannins, which contribute to its color, flavor, and potential antioxidant activity. The specific types and amounts of polyphenols vary depending on the grape varieties used, the winemaking process, and the style of Sherry. For example, Oloroso, which is subjected to oxidative aging, will contain different types and amounts of antioxidants to Fino, which is aged biologically under flor. It’s important to note that the potential health benefits of these compounds are generally associated with moderate wine consumption and are often outweighed by the risks of excessive alcohol intake. Health Concerns: Alcohol, Sugar, and Sulfites While moderate consumption of Sherry may offer some minor benefits, there are potential health concerns to be aware of: Alcohol-Related Risks: As with any alcoholic beverage, excessive consumption of Sherry can lead to a range of health problems, including liver disease, heart disease, certain types of cancer, and alcohol dependence. Sugar Content: Sweet Sherries, such as Cream, Moscatel, and Pedro Ximénez, can be very high in sugar, contributing to potential weight gain, blood sugar spikes, and dental issues if consumed in excess. Sulfites: Like most wines, Sherry contains sulfites, which are naturally occurring compounds that can also be added during the winemaking process as a preservative. Some individuals are sensitive to sulfites and may experience allergic reactions, such as headaches, flushing, or respiratory problems. Alcohol-Related Risks: As with any alcoholic beverage, excessive consumption of Sherry can lead to a range of health problems, including liver disease, heart disease, certain types of cancer, and alcohol dependence. Sugar Content: Sweet Sherries, such as Cream, Moscatel, and Pedro Ximénez, can be very high in sugar, contributing to potential weight gain, blood sugar spikes, and dental issues if consumed in excess. Sulfites: Like most wines, Sherry contains sulfites, which are naturally occurring compounds that can also be added during the winemaking process as a preservative. Some individuals are sensitive to sulfites and may experience allergic reactions, such as headaches, flushing, or respiratory problems. Considerations for Consumption Moderation is Key: If you choose to consume Sherry, do so in moderation. Moderate alcohol consumption is generally defined as up to one drink per day for women and up to two drinks per day for men. A standard drink of fortified wine is typically considered to be around 2-3 ounces (60-90ml). Choose Drier Styles: If you’re concerned about sugar intake, opt for dry (Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso) rather than sweet (Cream, Pale Cream, Moscatel, Pedro Ximénez) Sherries. Be Mindful of Serving Size: Pay attention to portion sizes, as it’s easy to consume more than a standard serving, especially when using Sherry in cooking or cocktails. Consider the Culinary Context: When using Sherry in cooking, remember that the alcohol will mostly cook off, but the sugar content will remain. Factor this into the overall nutritional profile of the dish. Don’t Rely on it for Nutrients: Sherry should not be considered a significant source of vitamins, minerals, or other essential nutrients. Focus on obtaining these from whole, unprocessed foods. Moderation is Key: If you choose to consume Sherry, do so in moderation. Moderate alcohol consumption is generally defined as up to one drink per day for women and up to two drinks per day for men. A standard drink of fortified wine is typically considered to be around 2-3 ounces (60-90ml). Choose Drier Styles: If you’re concerned about sugar intake, opt for dry (Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso) rather than sweet (Cream, Pale Cream, Moscatel, Pedro Ximénez) Sherries. Be Mindful of Serving Size: Pay attention to portion sizes, as it’s easy to consume more than a standard serving, especially when using Sherry in cooking or cocktails. Consider the Culinary Context: When using Sherry in cooking, remember that the alcohol will mostly cook off, but the sugar content will remain. Factor this into the overall nutritional profile of the dish. Don’t Rely on it for Nutrients: Sherry should not be considered a significant source of vitamins, minerals, or other essential nutrients. Focus on obtaining these from whole, unprocessed foods. Conclusion Sherry, with its remarkable diversity of styles and complex flavors, can be a delightful addition to meals and special occasions. However, it’s essential to be aware of its nutritional content, particularly its alcohol and sugar content. While it may offer some minor antioxidant benefits, these are likely outweighed by the risks of excessive consumption. By practicing moderation, choosing drier varieties, and being mindful of serving sizes, you can enjoy the unique character of Sherry while still maintaining a balanced and health-conscious approach to your diet. Remember that a healthy lifestyle is built on a foundation of whole, unprocessed foods, and any alcoholic beverage should be consumed responsibly and in moderation, if at all. As with any food or drink, understanding the nutritional information empowers you to make informed choices that align with your individual needs and health goals. Sherry, a wine of remarkable complexity and versatility, is a culinary treasure waiting to be discovered. Its ability to enhance both savory and sweet dishes makes it an indispensable ingredient in the kitchen. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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