Have you ever taken a dive into the wonderous world of Sherry, or even dipped you toe and realised what an extraordinary and versatile drink it can be? Or do you steer clear because you think that it’s all far too complicated? Maybe you don’t know when, or how, to drink it, or there are simply too many styles, and you don’t know where to start… Let me take you on a culinary guide to Sherry to get the most out of this fascinating wine!
Aperitif, canapes, or starters with Fino
Let’s start with the lightest and driest style - Fino. Made with Palomino grapes, this is completely dry and super fresh with a long, complex finish. Serve very chilled in a white wine glass in order to appreciate the full bouquet of aromas. Once opened, you can store in the fridge and treat Fino Sherry like a white wine and consume within a week of opening.
Food Pairing: Perfect as an aperitif with olives, Iberian ham, and cheese. However, it’s also ideal for dishes such as seafood, especially smoked salmon, or oysters. Due to its low levels of acetic acid, it matches perfectly with acidic elements such as vinegar.
We recommend:
Tio Pepe Fino Sherry, NV (15% abv)
A distinct and delicate nose of lemon citrus fruit, freshly baked bread and lifted floral notes. On the palate dry, with nutty almond flavours and more bread, lemon and some green apple.
Poultry or Game with Amontillado
As we move into dishes with more flavour and intensity, we dial up the complexity of the Sherry… step forward Amontillado. This is basically an aged Fino sherry, which has been aged for 12 years, both biologically and oxidatively (without and with oxygen). Due to the contact with oxygen, it has taken on a light amber colour. It is still a dry style, best served chilled, in a white wine glass and displays subtle notes of oak, nuttiness and a very long, complex finish.
Food pairing: The dry nutty flavours of Amontillado compliment roasted chicken and turkey whilst not overpowering the subtlety of the meat. Also, perfect Game meats, spicy food, asparagus and artichoke, a complex wine which matches even the most complicated dishes.
We recommend:
Gonzalez Byass Vina AB Amontillado, NV (16.5% abv)
Deep golden yellow colour with aromas of caramel, butterscotch, almonds and freshly baked bread. Intense flavours of almond, biscuit and toast, marmalade and caramelised citrus peel.
Lamb, Beef, Oxtail or Pork cheeks with Oloroso
Moving up another notch of intensity and complexity we have Oloroso. This has been aged in oak casks in the traditional Solera system for an average of 8 years oxidative ageing which gives the wine a golden amber colour and intense aromas of hazelnuts and walnuts, with subtle toast and spice notes as well as hints of truffle and leather on the finish. Serve lightly chilled between 10 and 12ºC, in a small white wine glass.
Food pairing: The wine has enormous aromatic complexity. It can be perfectly matched with the most complex and sophisticated dishes such as roast lamb or beef. Also great with rich meat stews as the dryness and richness of this style is perfectly paired with gelatinous meats such as oxtail and pork cheeks.
We recommend:
Gonzalez Byass Alfonso Oloroso Seco Sherry, NV (18% abv)
Golden-brown wine with nutty, toffee nose. Off-dry on the palate with more toasted nuts, dried fruits and a touch of spice. Smooth and multi-layered.
Cheese board with Palo Cortado
This unique style of Sherry falls halfway between a Fino and an Oloroso. The wine is aged firstly under a protective flor (a film of yeast that naturally forms on the surface of the wine), before a secondary ageing without flor which can last for up to 30 years and gives an intense oxidative, nutty style. This sherry is powerful and concentrated, with a very long, satisfying finish. Serve slightly chilled in a small wine glass.
Food pairing: Due to its power and structure Palo Cortado is perfect with a Cheese board, especially mature hard cheese. It can also pair well with salted caramel, as well as strong meats such as venison and dry aged beef.
We recommend:
Gonzalez Byass Apostoles 30 Years Old Palo Cortado, NV (20% abv)
This is a seriously deluxe version of a Palo Cortado and would definitely be one of my dessert island wines! This 30-year-old Sherry is deep amber-brown in colour. It has a wonderfully expressive nose of toffee and dried fruit. A touch sweet on the palate with toasted almond, orange marmalade, exotic dried fruit and hints of roasted coffee. Smooth and with great length.
Pudding with Pedro Ximenez
Pedro Ximenez grapes are left to shrivel in the sun until their flavours and sugars reach maximum concentration, this is a rich, complex, and flavoursome Sherry boasting delicious spicy dried fruit and butterscotch flavours. Intense ebony colour with intense legs/tears due to high sugar content. Serve lightly chilled in a small wine glass.
Food pairing: Ideal as a dessert wine with a sticky toffee pudding, Christmas pudding, or pour over vanilla ice cream.
We recommend:
Gonzalez Byass Noe 30 Year Old Pedro Ximinez, NV (15.5% abv)
Intensely sweet and extraordinarily complex, this long-aged Pedro Ximinez Sherry is about as rich and treacly as wine can get. Intense yet delicate nose of cinnamon spice, raisins, chocolate and caramel. The palate is dominated by luscious caramel and intense dried fruit with more treacle on the finish.
As you can see, with the diversity of styles, versatility and food pairing opportunities, the possibilities with Sherry are endless. It can be paired and enhance a myriad of dishes. We invite you to experiment with the different styles and try some of our recommendations. Let us know how you get on!
