Sherry and Food
Sherry is a blended wine of several years, not a single vintage. The differences between the various types of Sherry are much more marked that those of table wines from the same bodega with different vintages.
The diversity of Sherry makes it difficult to acquire a good knowledge of them, which is in itself a challenge to any gourmet.
Sherry has traditionally been thought of as an aperitif, but its diversity gives it an amazing versatility and makes it perfectly adaptable to different events and meals. There’s a Sherry for every occasion:
Fino is pale straw colored, with a delicate crisp aroma (nutty), dry and light on the palate, and aged under “flor”. Ideal with “tapas” and to accompany soups, seafood, fish, ham and mild cheese. It must be served chilled.
Exclucively from the bodegas of Sanlúcar de Barrameda, where it is aged under “flor”. Manzanilla is straw colored, has a crisp aroma, and is dry and light on the palate. Ideal with all sorts of “tapas” or to drink with soups, seafood, fish, ham and mild cheese. It must be served chilled.
Amber in color, naturally dry but with a deep fresh nutty aroma. Smooth and full-bodied on the palate. Besides being a perfect aperitif, it’s a good match for fowl, stronger tasting fish and ripened cheese.
Initially dry, amber-mahogany in color, with a strongly fragrant aroma as its name implies. Full-bodied (nutty). Oloroso is very good before meals, and ideal to accompany game and red meats.
A smooth wine of pale or very pale color, with a crisp aroma, and a sweet taste. It is an excellent companion to fois-gras or a fresh fruit salad.
Cream Sherry is an Oloroso sweetened with rich Pedro Ximenez. Its color is dark of very dark mahogany. Its aroma is rounded, crisp and velvety being full-bodied on the palate. It’s the ideal type of Sherry to accompany desserts