Jenise wrote:If we'd grilled the wine outside perhaps we'd have had a different preference....
Jay Miller wrote:When I saw this topic I wondered how many posts it would take for Jeff to make a disparaging comment about Sherry
Sherry is a wonderful pairing with all sorts of food. I also usually pair it with pork rather than beef, but Finos are great with almost any fried food. There are some small crispy fish I get at Ping in Chinatown that are a match made in heaven.
palo Cortado and duck works really well and Oloroso is one of the few things IMO that really matches well with the hoisin in Peking duck.
Manzanilla and most seafood (sardines!)
If only Arnold enjoyed it I'd drink a lot more but he's like Jeff in that regard.
Frank Deis wrote:Are there specific ones that you like Jenise, I mean producers or labels as well as categories?
Ines Nyby wrote:Just hopping in here for a brief but heartfelt kudos to Jenise (and Annabelle) for producing a spectacular meal to sing with the sherries--from dry to sweet in the tasting lineup. It was a surprising wine "ah-ha" moment for me and I will never discount sherry, especially the medium dry Amontillados as a wine match in the future. Unlike most wine, which we tend to drink somewhat uninhibitedly, drinking sherry seems to impose a sense of contemplation to both the beverage and the food. All was stellar until the final course, which was the delicious coconut icecream with accoutrements--but truly, the Olorosso sherries were for me just prune juice flavored....Jenise's words "motor oil." Ugh. A most illuminating tasting experience.
Bill Spohn wrote:We are big fans.
With the usual nuts (warmed cashews are best), olives and grilled shrimp, but also with roasted meats and many vegetable based dishes. I agree with your observations as to what matches. The reason we don't do it more often is the alcohol content at the start of a meal, otherwise I'd happily go through a full bottle of chilled manzanilla with friends instead of Champers, once in awhile. But for the same reason I have forsaken shots of almost frozen spirits at the beginning of a meal, I try to moderate my alcohol intake lest we all fall asleep with faces in the soup course.
Hoke wrote:For a meal, have you experimented with different sherries added to balsamico, either as salad dressing or sauce? I don't mean the commercial sherry vinegars and such; I mean actually using a balsamico and adding specific sherries?
Soups and sherries (usually the amontillado styles)? Yes, especially if a cream soup, but also a startlingly good counterpoint to a rich consomme.
Salty? You betcha! Especially with fino and manzanilla.
Nutty? I apparently like that combo more than you and Bob, Jenise. Marconas, but also cashews. Not walnuts, for the bitter skins and tannins you mentioned. But almonds crusted with toasted sesame seeds (usually with honey as the binder, like the ones you can get in TJs) can be great.
Speaking of honey, the judicious use of honey can ally with sherry rather profoundly. I was surprised at that, but it can work. At Jose Andres' restaurants he does a kind of sopapillo,where he takes a flaky pastry triangle, fills it with a creamy salt cod brandade, and very lightly drizzles a small amount of fragrant flower honey over it before serving it up hot. Amazing! With sherry added, it's a concert in the mouth.
I tend to use pork with sherry rather than beef. Texture and flavor range interplay seem to work better for me.
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