A Culinary Treat with a Sherry Touch.
Recently we experienced a wonderful culinary journey at Restaurant De Mark, located in the picturesque village of Durgerdam, just outside bustling Amsterdam. A colorful group of food enthusiasts, press, educators and wine experts, including our own Inma Muñoz, participated in a Sherry themed lunch. This event was designed to showcase the versatility of Sherry, which can be both traditional and surprisingly contemporary.
Sherry: A World of Flavor
Sherry, a fortified wine from the Spanish region of Jerez, is known for its diversity of flavors, from dry and sharp to sweet and exuberant. Several styles of sherry were selected for this occasion, each carefully paired with dishes that accentuated their distinctive characteristics.
As we entered the Restaurant we were welcomed with a big smile and a refreshing glass of ‘Cream on the Rocks’ (Cream East India, Lustau). Cream is a semi-sweet wine made by blending Oloroso with Pedro Ximénez. In this particular Cream from Bodegas Lustau we find aromas of ripe fruit, raisins, nuts and cocoa. It is a fortified wine, with an average aging of 15 years in casks. It is deliciously silky, and served with ice and a slice of orange it makes an interesting aperitif.
Cream is a semi-sweet wine made by blending Oloroso with Pedro Ximénez.
The Chef of Restaurant De Mark created a special menu for this occasion, where each dish was paired with one or two sherries, allowing the participants to discover the different flavor profiles of this Spanish wine.
The wines were carefully chosen by Nadien Visser, (Dip WSET) connoisseur and at the same time fervent lover of a good glass of Sherry. She was also in charge of guiding us during the lunch, letting us know the characteristics of the wines presented and sharing her experiences in the wineries in Jerez.
With each wine we tasted, whether it was a Fino, Oloroso or any other, we stopped to appreciate its appearance, paying attention to its color and intensity. Then we explored its aroma, trying to identify all the nuances present. Finally, we focused on its flavor, looking at how it might affect the dining experience and complement the dish with which it was served.
A Journey Through the Flavor Profiles of Sherry
We started our gastronomic experience with a Tomato tartar with sourdough bread toasted garlic and sea saltand two manzanillas: Manzanilla Pastora (Barbadillo) and Manzanilla La Goya (Delgado Zuleta), an ideal combination that enhanced the flavors of both the dish and the wines. A pairing that immediately put our taste buds in Spanish vibes.
Manzanilla is a type of dry sherry with biological aging. It comes only from Sanlúcar de Barrameda.
We noticed that with the two wines the freshness and acidity of the tomato is complemented by the saltiness and fresh notes of the manzanillas, providing an aromatic and dry counterpoint. Our favorite pairing for this dish was the Manzanilla Pasada (Barbadillo), which showed a more intense and complex flavor, due to its extended aging under flor.
The pairing of the next dish, Puffed Beetroot with Ice Cream of Zaanse Mustard and a Vinaigrette of Pine Needles and Raspberry, with the Fino Marismeño (Sanchez Romate) and Fino Inocente (Valdespino) gave us an interesting sensory experience.
Fino is a type of dry sherry from Jerez with biological aging.
The earthy sweetness of the beetroot meets the acid freshness of the raspberry and the subtly spicy, yet creamy, notes of the mustard ice cream. The Finos, with their dry, slightly almondy notes, add an additional layer of complexity. After tasting the two Finos, we chose the Fino Marismeño as the best match, because it made the dish more attractive, by providing more freshness and a less bitter sensation on the palate.
After this delicious start, we were surprised by an Amontillado and Oloroso. The pairing between these two wines and the main dish of Gently Braised and Roasted Lamb with Leek and Buckwheat, supplemented with a Leek and Hay Sauce, created a harmony that was truly amazing!
The Amontillado, with its nutty notes and that touch of oxidation and its own saline notes, goes well with the richness of the dish. The Oloroso on the other hand, brings a greater intensity, with its aromas of nuts, dates and spices that fuse with the flavors of the sauce and the meat, which is why we chose this wine as the best pairing. Rich and intense, creating a complete experience.
Amontillado is a fortified wine that has a period of biological aging followed by a period of oxidative aging.
Oloroso is a fortified wine that has only oxidative aging.
To end the lunch, a Selection of Cheeses was presented accompanied by a Cream Classic (Fernando de Castilla) and Pedro Ximénez Nectar (Gonzalez Byass) for a sweet and tasty finish.
Cream Classic, with its mahogany color and warm aroma, has a profile that combines the richness of dried fruits, hints of caramel and a moderate sweetness. This harmonizes exceptionally well with the creaminess and more intense flavors of the cheeses. Cream Classic is a balanced blend of traditional Oloroso from Jerez to which a certain amount of P.X. is added to continue its aging in oak casks in the traditional system of soleras and criaderas until bottling.
Pedro Ximénez Nectar, with its dense sweetness, presents intense flavors of raisins, figs and a touch of coffee, which complement particularly well the most powerful and ripe cheeses.
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Sherry and Food, 1+1=3
Nowadays, Sherry is recognized all over the world for its diversity of styles, from the dry and fresh Fino and Manzanilla to the sweet and complex Pedro Ximénez. Its unique qualities and versatility have made it an essential ingredient in international gastronomy, pairing perfectly with a wide range of dishes and occasions.
This lunch showed us again how versatile Sherry can be. It was an afternoon of discovery and delight, where the age-old tradition of sherry wines was celebrated and revived by modern culinary creativity. This proved once again that Sherry, despite its ancient history, still deserves a place in contemporary gastronomy.
Remember this easy rule that, next time, will help you to choose a Sherry:
- If it swims: Fino / Manzanilla
- If it flies: Amontillado
- If it runs: Oloroso
If you want to know more about Sherry, we invite you to read our recently published article about this wonderful Spanish wine.
This article is written by our own Inma Muñoz (@EigenwijNs). We would like to thank Pitch PR and Nadien for their lively masterclass and Restaurant De Mark for the excellent lunch.
This event was supported by the European Union and organized by Pitch PR, in collaboration with different wineries in the Jerez area and the Denominaciones de Origen Jerez y Sanlúcar de Barrameda.
