Pairings | Manzanilla sherry
Manzanilla, as you probably know, is a fino sherry made in the port of Sanlucar de Barrameda rather than in the cities of Jerez or Puerto de Santa Maria which gives it its characteristic salty tang.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
As we swelter through an unusually hot August here are my top wine pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
Chilled Manzanilla sherry is one of my favourite drinks at this time of year so I was impressed to come across this great value, full-size bottle at the Booths Christmas in July* tasting last week.
Sushi is possibly not the first kind of food you’d think of pairing with wine but turns out it’s surprisingly good with sherry.
Manzanilla sherry never fails to surprise me with its versatility but you don't often come across a combination as good as the one I had last week at Lido restaurant in Bristol.
Given the growing popularity of sherry cocktails and the fact that it's World Sherry Day this weekend here's a recipe for a sherry cobbler from Hawksmoor at Home (my son's restaurant, I have to confess).
Last week I was in Sanlucar, the Spanish town in the south of Spain where they make manzanilla, so what else could my match of the week be but a sherry?
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
If there’s one dish more difficult to pair with wine than already tricky tomatoes it’s gazpacho, the chilled Spanish summer soup that includes raw onion and peppers as well. So what wine should you match with it?
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.