Spanish Food and Wine Pairings

Rachel Zemser, CCS
03/05/2009

Continued from page 2

It’s made using a process unique to Jerez, which involves fermentation, fortification and an aging process known as the criaderas y solera system. During fermentation, a protective layer of flor yeast grows on the wine surface. Some Sherries will continue to ferment under the yeast, while others wines will have their fermentation halted. The fortified wines are then transferred to oak barrels and aged; Sherry is only drawn from the bottom barrel and replenished from the barrel above it, which in turn is replenished from an even younger barrel. As a result of the constant fractional blending, Sherry does not carry a vintage date.

There are two types of Sherry: fino and oloroso. Fino sherries are light, dry, crisp and can have a salty-sea-spray taste and aroma. The acidity pairs well with salty Spanish tapas, brined olives and anything with vinegar. Olorosos are higher in alcohol, fuller-bodied and pair well with meats, mushrooms and stews. Dessert sherries, made from dehydrated grapes, are high in sugar, have a fruity aroma and match well with chocolate and ice cream. The intense sweetness can also counteract the salty flavors found in blue cheese.

Rachel Zemser, CCS, is industrial sales manager for Savory Creations International, San Mateo, CA, and a member of the Research Chefs Association.

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