Drinking sherry with food is a delightful way to enhance both the flavors of the wine and the dishes you enjoy. This fortified wine from Spain offers a range of styles from dry to sweet, each pairing beautifully with different foods. Whether you’re hosting a dinner or simply savoring a glass on your own, knowing how to drink sherry with food pairings can elevate your tasting experience and introduce you to new flavor combinations. Before you begin, you’ll need a bottle of sherry, appropriate glassware, and some complementary foods to enjoy alongside.
What You’ll Need
- A bottle of sherry (choose from Fino, Manzanilla, Amontillado, Oloroso, or Pedro Ximénez depending on your preference)
- Sherry glasses or small white wine glasses (tulip-shaped or copita glasses are ideal)
- Selected foods for pairing (see suggestions below)
- Optional: a decanter or carafe for oxygenating certain sherries
Step-by-Step
- Choose your sherry style. Understand the main types: Fino and Manzanilla are dry and light; Amontillado is medium-bodied with nuttier notes; Oloroso is richer and darker; Pedro Ximénez (PX) is intensely sweet. Your food pairing will depend on the style.
- Chill or serve at the right temperature. Dry sherries like Fino and Manzanilla should be served chilled at about 7-10°C (45-50°F). Richer styles like Amontillado and Oloroso are better slightly cooler than room temperature, around 12-16°C (54-61°F). Sweet PX can be served chilled or at room temperature.
- Select your glassware. Use a copita or tulip-shaped glass to concentrate aromas and direct the flow of wine to your palate. Avoid wide-rimmed glasses that dissipate the delicate flavors and aromas of sherry.
- Open and pour the sherry carefully. For younger, dry sherries (Fino, Manzanilla), consume soon after opening as they oxidize quickly. Older or oxidized styles (Amontillado, Oloroso) can last longer once opened. Pour about 60-90 ml (2-3 oz) per serving to allow room for swirling and aroma release.
- Choose food pairings based on sherry style:
- Fino or Manzanilla: Pair with salty, light foods such as almonds, olives, seafood (like oysters, shrimp), sushi, or dry-cured ham (jamón ibérico).
- Amontillado: Complements richer dishes such as roasted nuts, mushrooms, smoked meats, hard cheeses like Manchego, or grilled chicken.
- Oloroso: Pairs well with game meats, stews, aged cheese, or dishes with caramelized onions and mushrooms.
- Pedro Ximénez (PX): Best with desserts like blue cheese, chocolate, dried fruit, or drizzled over vanilla ice cream.
- Taste the sherry before food. Take a small sip to appreciate its aroma, body, and flavor profile. Note its dryness, nuttiness, or sweetness.
- Sample the food separately. Take a bite or small portion of the paired food to understand its flavors on their own.
- Combine sherry and food. Take a sip of sherry immediately after a bite. Observe how the flavors interact—does the sherry brighten the food? Does the food soften the wine’s acidity or sweetness?
- Experiment with different combinations. Try swapping foods or sherry styles to discover your personal favorites and understand how contrasting or complementary flavors work.
- Enjoy mindfully. Drink slowly to savor the complex flavors and aromas. Sherry is often served as an aperitif or dessert wine but can also accompany an entire meal depending on style.
Common Mistakes
- Serving sherry too warm or too cold: Incorrect temperature dulls flavor and aroma. Fino and Manzanilla must be chilled; richer sherries benefit from slightly cooler than room temperature.
- Using the wrong glassware: Wide or large wine glasses disperse aromas and reduce tasting pleasure. Copita or tulip glasses concentrate aromas properly.
- Ignoring sherry styles: Not all sherries are dry or sweet. Pairing a sweet PX with salty tapas might overwhelm the palate.
- Drinking sherry after it’s oxidized: Fresh finos spoil quickly after opening and lose their crispness. Consume within 1-2 days.
- Overpowering sherry with heavy or strongly spiced foods: Sherry is delicate and can be masked by overly spicy or fatty dishes.
Tips
- Serve sherry in small pours: This allows you to enjoy the wine fresh and prevents waste.
- Try a sherry flight: Sample several styles in small amounts to understand their differences and ideal food pairings.
- Use sherry as an ingredient: Many dishes benefit from a splash of sherry in sauces or marinades to add complexity.
- Store opened bottles properly: Keep opened dry sherries in the fridge sealed tightly; richer oxidized styles can last longer at room temperature.
- Pair sherry with local or seasonal foods: Spanish tapas are traditional but experiment with cheeses, nuts, and seafood from your region.
- Consider texture: Sherry’s body varies; lighter styles suit delicate foods, while fuller styles match richer dishes.
Troubleshooting
Sherry tastes flat or stale: This usually means the sherry has oxidized or warmed too much. Chill the bottle and consume quickly. If it still tastes off, discard and use a fresh bottle.
Food and sherry flavors clash or overpower: Reconsider your pairing. Try a lighter or sweeter sherry to balance strong flavors or serve the sherry as an aperitif before the meal.
Sherry feels too sweet or too dry with the food: Adjust by choosing a different sherry style. For example, if a dry Fino is too sharp, try an Amontillado or Oloroso.
Can’t detect aromas or flavors in sherry: Use proper glassware and serve at the correct temperature. Swirl gently to release aromas before tasting.
Sherry is too cold and flavors are muted: Allow the bottle to warm slightly or serve at a higher temperature within the recommended range.
Frequently Asked Questions
What is the best glass to drink sherry from?
Copita or tulip-shaped glasses are ideal because they concentrate the aromas and direct the wine to the right part of the palate.
How long can I keep sherry after opening?
Dry sherries like Fino and Manzanilla should be consumed within 1-2 days. Oxidized styles like Amontillado or Oloroso can last up to a week if sealed and refrigerated.
Can I drink sherry with spicy food?
Light, dry sherries work best with mildly spiced dishes. Very spicy foods may overpower the wine, so choose sweeter or richer sherries or avoid spicy pairings.
Is sherry only for dessert?
No. While sweet sherries like Pedro Ximénez are excellent with desserts, dry and medium sherries are versatile and pair well with appetizers, main courses, and cheese plates.
Should sherry be served chilled?
Dry sherries like Fino and Manzanilla should be chilled. Richer, oxidized sherries are better at slightly cooler than room temperature. Sweet sherries can be served chilled or at room temperature.
What foods pair best with Pedro Ximénez sherry?
PX is intensely sweet and pairs well with blue cheese, chocolate desserts, dried fruits, nuts, or poured over vanilla ice cream.
By following these steps and suggestions, you can confidently enjoy sherry with a variety of foods, discovering new tastes and enhancing your dining experience. Remember, the key to great pairing is experimentation and attention to how flavors and textures interact between the wine and food.
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