Wine and food experiences in Jerez and Cádiz

At the table

What Jerez & Sherry eats and drinks

The food and wine pairings our editors chose for Jerez & Sherry, the dishes you are most likely to meet on a tasting or at lunch.

• Fino or Manzanilla with pescaíto fritoBone-dry salinity and citrus lift cut the oil of deep-fried small fish; the sea-brine of a chilled Fino echoes the coastal Andalusian frying tradition.Read the pairing →
• Manzanilla with tortillitas de camaronesShrimp-studded chickpea fritters from Sanlúcar and Cádiz bay pair with the chamomile and sea-air of a chilled Manzanilla from the same Atlantic coast.Read the pairing →
• Fino with salmorejoChilled Fino alongside Seville's thick tomato bread soup: the wine's saline yeasty freshness balances tomato acidity and lifts the olive oil finish.Read the pairing →
• Amontillado with huevos a la flamencaSevillian baked egg with tomato, chorizo and peppers: nutty hazelnut and dried-herb Amontillado echoes the smoky pimentón without overwhelming the egg.Read the pairing →
• Dry Oloroso with espinacas con garbanzosSeville's Moorish spinach-chickpea stew with cumin and paprika: dry Oloroso's roasted-walnut depth mirrors the dish without clashing with its earth...Read the pairing →
• Dry Oloroso with menudo sevillanoSlow-cooked tripe with chickpeas, chorizo and cumin: full oxidative Oloroso weight and roasted-nut richness match the gelatinous body and spiced depth.Read the pairing →

Cheeses made in Jerez & Sherry

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