Chefs extol joys of food and sherry matches
Sixteen of the UK's leading chef's have contributed to a new food and sherry matching book.
The Perfect Marriage - The Art of Matching Food and Sherry Wines from Jerez features recipes
from chefs that include Heston Blumenthal,
Fergus Henderson, Marcus Wareing, Sam and Eddie Hart, and Richard Corrigan.
The book focuses on Spanish tapas-style dining and features more than 50 recipes with a sherry to match. Heston said: "Sherry is the traditional wine to drink with tapas, and its complexity and huge range of styles also make it a perfect wine to partner for tasting."
Matches include the Harts' Spanish-styled baby squid with inked white beans and ice-cold Manzanilla, and guinea fowl with medjool dates and a walnutty Oloroso (pictured).
All chef contributors have agreed to donate their royalty fees to the Parkinson's Appeal. The book is on sale from June, priced £12.99.
Tasting notes
l Orkney scallops with peppered golden raisin and cauliflower purée, paired with Fino Amontillado. Fino's light character makes it a great all-rounder, going with tapas, cheeses, almonds, artichokes, asparagus, salami and all types of fish - including sushi.
l Cardamon rice pudding with honey-and-cumin-glazed figs paired with Pedro Ximenez. It's the darkest of the sherries with a deep mahogany colouring and full-bodied flavours of chocolate and caramel. This sherry goes well with rich foods such as blue cheese or chocolate, as well as Christmas pudding.
l John Dory with parsnip purée and cockerel's crest, paired with Manzanilla and Palo Cortado. Chef Anthony Flinn said: "The freshness of white John Dory fillets combines with this style of sherry. Being a crisp, fresh sherry, Manzanilla complements the fattiness of the crispy chicken skin perfectly by balancing the palate."
