View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
March 3, 2014updated 02 Nov 2022 12:09pm

Sherry and Food pairings

By The World of Fine Wine Team

1. Fino and Manzanilla “behave essentially as white wines (which they are), and they’re the most versatile of Sherries when it comes to food pairings” says Liem. Drinking well with nearly anything, dry Fino or Manzanilla are particularly well suited to “anything from the sea, cured things, fried things, spicy things.”

2. Oloroso is far more “full-bodied and rich, and functions more like a red wine” and works exceptionally well when pairing with grilled meats, game or hearty stews.

3. Amontillado and Palo Cortado – the more medium-bodied sherries – Liem recommends evaluating the style of each wine individually as the flavours can vary massively depending on biological or oxidative aging. He comments that “you might find an Amontillado that’s terrific with roast duck, for example, while another can be an illuminating pairing with oily fish such as mackerel or sardines.” It’s important to remember that, as with any wine, “weight and texture are as important as flavour when it comes to pairing with food.”

Content from our partners
Top Marques Monaco 2023: A Record-breaking Year
Champagne Cattier Clos du Moulin

Select and enter your email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
Visit our privacy Policy for more information about our services, how New Statesman Media Group may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Websites in our network