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 including Heston Blumenthal, Fergus Henderson,
Marcus Wareing and Richard Corrigan.
The book focuses on Spanish tapas style dining and features over fifty
tasting 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 Harts' Spanish styled baby squid with inked white beans and
ice-cold Manzanilla and guinea fowl with medjool dates and walnut-laced
Oloroso.
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
Orkney scallops with peppered golden raisin and cauliflower puree, 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.
Cardamon rice pudding with honey and cumin glazed figs paired with Pedro
Ximenez. 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.
John Dory with parsnip puree and cockerels 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."