Match of the week
Tandoori salmon and fino sherry
One of the more successful pairings from the otherwise rather challenging sherry lunch I attended at the Cinnamon Club last week was a dish of tandoori salmon with a Valdespino Innocente fino. I tend to overlook fino in favour of manzanilla but I’m not sure it’s not a more flexible match with food.
The salmon itself was quite delicate but it came with some mango purée and a fiery wasabi-like green pea relish which didn’t dent the flavour of the Inocente at all.
Another fino, the Lustau La Ina also went well with a dish of Norwegian king crab with tamarind and burnt chilli dressing and a (totally delicious) chilled lentil and coriander soup.
I wouldn’t have thought of fino as an automatic go to for spicy food but this lunch certainly suggested it has potential. Maybe with a selection of Indian snacks at the beginning of a meal? Indian tapas - now there’s a new trend!
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