Still wondering what to create for that elegant dinner party or casual gathering? Why not serve some of your favorite foods with a glass or two of sherry. It just may be one of the most memorable meals ever! Invite your friends and start pouring!
Curious About Sherry?
Not for Granny anymore, sherry is one of the most fascinating and interesting wines you’ll find – it’s a fortified wine produced in the Jerez region of Spain. Dry sherry is made from the white grape variety Palomino and sweeter sherries are made from Moscatel or Pedro Ximenez grapes. It’s fermented in a solera system, a complex process that blends wines from many different vintages together over a long period of time. Thus, the age of any given sherry is an estimated average rather than a precise figure.
The production of sherry begins with the selection of grapes and their pressing to extract the juice. The juice is then fermented in stainless steel tanks to produce a dry wine called “base wine.” After fermentation, the base wine is fortified with distilled spirits, usually brandy, to increase its alcohol content.
The fortified wine is then aged in barrels, often made of American or European oak, which contribute to its flavor and aroma. Sherry is made in a wide variety of styles. It can be dry (fino, manzanilla, amontillado, palo cortado, oloroso) and sweet (cream, moscatel, Pedro Ximenez). Dry sherry can be further categorized into biologically aged wines (fino, manzanilla), oxidatively-aged wines (oloroso), and intermediate styles that combine both types of aging (amontillado, palo cortado). Even the youngest finos and manzanillas average two or three years and most are aged longer. The average age of many of the finest amontillados, olorosos, and palo cortados can be measured in decades.
At Bodegas Tradicion
In cask, sherry is aged either biologically (with flor) or oxidatively (without flor). The flor is a layer of yeasts that form on the surface of the wine in barrel, protecting it from oxygen and contributing flavor and character. After aging, the sherry is blended, filtered, and bottled. Many sherries contain anywhere from 15-22% alcohol by volume (ABV) so please drink responsibly!
Food Pairings with Sherry
Enticed? Sherry doesn’t have to be an aperitif – pair it with your favorite foods throughout the meal. However, choose the style of sherry that will complement the flavors of the dish. A rule of thumb to consider: if it swims – Fino, if it flies – Amontillado, if it runs – Oloroso!
Fino – Ahhhh! Refreshing fino pairs with fried food, sushi, sashimi, seafood, jamon, fresh cheeses and olives.
Fino sherry and tapas overlooking the Alhambra in Granada
Manzanilla – Because of its gentle aromas from the coastal town where it’s made, a good Manzanilla pairs beautifully with seafood. Pair with foods similar to Fino, but also try vegetarian dishes.
Amontillado – More rich than Fino or Manzanilla, serve with soups, creamy dishes, pork, cheeses, and rich vegetables like the difficult to pair artichoke or green asparagus.
Oloroso – Much like Amontillado pairings, complement rich beef, lamb, cured meats, game dishes, and cured seafood.
Palo Cortado – This sherry has a profile between Amontillado and Oloroso. Old Palos have very rich but subtle flavors so pair accordingly. Recently, I had a duck sausage flatbread with a glass of Palo Cortado – amazing!
Moscatel – Sweet pairings include flan and crème brulee or marmalade. Each will soften the citrus notes of the Moscatel and reveal its floral and spice elements.
Pedro Ximenez – This is my go-to choice for pouring over ice cream, but you may want to sip a glass with bites of blue cheese or squares of dark chocolate.
Having been sent two sherry wines (as samples), it was a quick decision to pair each with food and experiment with some favorite recipes.
La Cigarrera Manzanilla ($16 for 375 ml) is from Sanlucar de Barrameda within the DO of Jerez-Xeres-Sherry – it’s the only place where Manzanilla can be produced. It offered 15% ABV and a complex array of aromas and flavors with a light body and coastal vibe… think breezy salinity and minerality. Of Palomino, solera aging was for 4 years. On the nose, aromas of chalk, almonds, citrus and herbs wafted from the glass. Salt, seagrass, nuts and raw almonds were prevalent notes on the delicate palate that displayed low acidity and a medium finish. Although I could have paired the chilled glass of La Cigarrera Manzanilla with sushi and sashimi, fried sardines, baked anchovies, octopus, squid and any other seafood, I chose my favorite recipe for smoked salmon blinis as an appetizer. Absolutely mouthwatering! Find the recipe here.
Cheers! ~ Cindy
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Steven'sWineandFoodBlog
Cindy Rynning