Sherry and Food
With its range and diversity of styles, Sherry
is one of the most versatile of all wines. Think of a food, and
there will be a Sherry to accompany it.
For some sample menus please click here.
Fino and
Manzanilla - Light in colour, dry and delicate
in taste.
Don't just think of Fino and Manzanilla
as aperitif wines. Some of the world's greatest white wines,
they are just as happy as part of a meal, as versatile as
any white wine. Certainly both will be drunk to accompany
the tapas that form such a vital part of the Andalusian
meal. Fino and Manzanilla are the Sherries that must be
chilled.
Amontillado
- Amber colour, classical dry through to medium.
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Shellfish and Fino,
a perfect partnership
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Amontillados are versatile. Delicious on their
own they are equally an accompaniment to soups, especially light
meat soups such as consommé. But they also go with so many other
foods: seafood, game dishes and meat terrines. Amontillados should
be served cool, but not too chilled.
Palo Cortado and
Dry Oloroso - Amber gold, powerful and dry.
Palo Cortados and Olorosos are concentrated wines
for rich foods. They partner cheeses, very rich meats such as
venison and smoked game. These wines should be served slightly
cooled.
Sweet Oloroso and
Cream - Dark golden colour, rich and sweet.
Fine sweet Olorosos and Creams can be consumed
with many fruit based desserts, or as an after-dinner digestif.
For those with a sweet tooth, one of the great Sherry and food
combinations is that of vanilla ice cream drenched in some of
the immensely sweet Pedro Ximénez Sherry. These wines should be
served in copitas, slightly chilled if the day is warm but at
warm room temperature as a warming drink if the weather is cold.
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