What goes with sherry
Sherry comes from Andalusia and ranges from bone dry to very sweet. Which of the two you have in hand makes all the difference for the pairing.
Fino and manzanilla mature under a layer of yeast and stay pale, dry and saline. You drink those cold as an aperitif, and they go with savoury bites.
Oloroso and amontillado mature with air and become dark and nutty. Pedro Ximenez sits at the other end: syrupy thick and sweet, and therefore a dessert in itself.
How to serve it
- Glass
- An ordinary wine glass, not the small sherry glass: you smell nothing in that.
- Temperature
- Fino and manzanilla cold, around seven degrees. Oloroso and amontillado around twelve, Pedro Ximenez cool.
- Neat or mixed
- Neat. Fino also works well long with tonic and an olive.
What it goes with
- olives and almonds
- Serrano ham
- fried fish
- aged cheese
- nuts
- vanilla ice cream with Pedro Ximenez poured over
This applies to the type as a whole. What an individual bottle does is on the page of that bottle.
All 33 sherries on the shelfAll recommendations from ’t Bockje
Combining
All 45 recommendations
Sherry comes from the triangle around Jerez and exists in two worlds. Fino and manzanilla age under a layer of yeast, the flor, and stay pale, dry and salty; that saltiness goes hand in hand with ham, olives and fried fish. Amontillado, palo cortado and oloroso age with oxygen and become darker and nuttier, which lets them handle broth, mushrooms and poultry. Pedro Ximenez stands at the other end: syrupy thick and sweet, and so a dessert in itself.
Tortillitas de camarones with Tío Pepe Fino
Crispy shrimp fritters from Cádiz; the dry fino smooths out the salt and takes the frying fat off the tongue.
To the bottle Tío Pepe FinoTo the recommendation Tortillitas de camarones with Tío Pepe Fino
Grilled langostinos with Solear Barbadillo Manzanilla
Large prawns from the grill pan; the salt of the manzanilla runs along with the iodine of the shell.
To the bottle Solear Barbadillo ManzanillaTo the recommendation Grilled langostinos with Solear Barbadillo Manzanilla
Deep-fried anchovies with Osborne Sherry Fino
Small fish dusted in flour and briefly fried in the oil; the cold, dry fino washes away the frying fat.
To the bottle Osborne Sherry FinoTo the recommendation Fried anchovies with Osborne Sherry Fino
Ajo blanco with Domecq Manzanilla
Cold almond soup with garlic and grapes; the acidity and salt of the manzanilla cut through the almond fat.
To the bottle Domecq ManzanillaTo the recommendation Ajo blanco with Domecq Manzanilla
Tuna on braised onion with Valdespino Fino Inocente Single Vineyard
Tuna on onion with sherry vinegar and paprika; this fino was fermented in cask and has enough body for smoke and fish.
To the bottle Valdespino Fino Inocente Single VineyardTo the recommendation Tuna on braised onion with Valdespino Fino Inocente Single Vineyard
Clear beef broth with Tío Diego Amontillado
Reduced clear broth; the amontillado adds nuttiness and depth alongside it without bringing sweetness.
To the bottle Tío Diego AmontilladoTo the recommendation Clear beef broth with Tío Diego Amontillado
Roast chicken and mushrooms with González Byass Vina AB 12Y Amontillado Seco
Oven-roasted chicken with mushrooms and sherry sauce; the dry amontillado sets nut and wood alongside that savouriness.
To the bottle González Byass Vina AB 12Y Amontillado SecoGo to the recommendation Roast chicken and mushrooms with González Byass Vina AB 12Y Amontillado Seco
Aged Manchego and quince jelly with González Byass Del Duque Amontillado V.O.R.S. 30Y
Aged sheep's cheese with quince jelly; the dry thirty-year-old amontillado counters the cheese fat with nut and power.
To the bottle González Byass Del Duque Amontillado V.O.R.S. 30YTo the recommendation Aged Manchego and quince jelly with González Byass Del Duque Amontillado V.O.R.S. 30Y
Pan-fried duck breast with González Byass Apostoles Palo Cortado V.O.R.S. 30Y
Duck with a crackling layer of fat; the palo cortado has the weight for the fat and the fine nose for the meat.
To the bottle González Byass Apostoles Palo Cortado V.O.R.S. 30YTo the recommendation Pan-fried duck breast with González Byass Apostoles Palo Cortado V.O.R.S. 30Y
Pork tenderloin and dried plums with Osborne Sherry Medium
Pork tenderloin with a creamy plum sauce; the residual sugar of the medium links the savoury meat with the sweet plum.
To the bottle Osborne Sherry MediumTo the recommendation Pork tenderloin and dried plums with Osborne Sherry Medium
Baked pear and Stilton with Harveys Bristol Cream Sherry
Pear from the oven filled with Stilton and walnuts; the residual sugar of the cream flattens the salt of the blue cheese.
To the bottle Harveys Bristol Cream SherryTo the recommendation Baked pear and Stilton with Harveys Bristol Cream Sherry
Vanilla ice cream with Lustau Pedro Ximenez
Homemade vanilla ice cream; the cold makes the syrupy PX thinner and the cream fat catches the alcohol.
To the bottle Lustau Pedro XimenezTo the recommendation Vanilla ice cream with Lustau Pedro Ximenez
Flourless chocolate cake with Osborne Pedro Ximenez
Cake of only chocolate, butter and eggs; the sweetness of the PX takes away the bitter edge of the cocoa.
To the bottle Osborne Pedro XimenezTo the recommendation Flourless chocolate cake with Osborne Pedro Ximenez
Cabrales and caramelised walnuts with El Candado Pedro Ximenez Valdespino
Blue cheese with caramelised walnuts; around 400 grams of residual sugar per litre smooths out the salt and the bite.
To the bottle El Candado Pedro Ximenez ValdespinoTo the recommendation Cabrales and caramelised walnuts with El Candado Pedro Ximenez Valdespino
Tarta de Santiago with Valdespino Moscatel Promesa
Galician almond cake with lemon and cinnamon; the floral citrus of the moscatel echoes the zest.
To the bottle Valdespino Moscatel PromesaTo the recommendation Tarta de Santiago with Valdespino Moscatel Promesa
Marinated olives with Domecq Dry Fino
Olives that sit overnight in herb oil; the dry fino leaves the salt standing instead of sweetening it away.
To the bottle Domecq Dry FinoTo the recommendation Marinated olives with Domecq Dry Fino
Roasted almonds with Osborne Fino Quinta Sherry
Oven-roasted almonds with rosemary and salt; the fino brings acidity against the fat and an almond note of its own from the flor.
To the bottle Osborne Fino Quinta SherryGo to the recommendation Roasted almonds with Osborne Fino Quinta Sherry
Tortilla de patatas with Osborne Manzanilla
Lukewarm potato omelette in wedges; the salty manzanilla takes away the olive oil and lets the salt of the egg stand.
To the bottle Osborne ManzanillaGo to the recommendation Tortilla de patatas with Osborne Manzanilla
Ham croquettes with P. Rodriquez e Hijos Fino Seco
Deep-fried ham croquettes; the dry fino cuts the fat and lets the salt of the Iberian ham shine through.
To the bottle P. Rodriquez e Hijos Fino SecoTo the recommendation Croquetas de jamon with P. Rodriquez e Hijos Fino Seco
Pimientos de Padron with Sandeman Fino Sherry
Padron peppers briefly in hot oil with salt flakes; the cold dry fino cuts through the oil and lets the salt speak.
To the bottle Sandeman Fino SherryTo the recommendation Padrón peppers with Sandeman Fino Sherry
Chicken liver pâté with Osborne IORF Medium Sherry
Chicken liver pâté under butter; the residual sweetness of the medium takes the edge off the iron note, and the nuttiness of the solera picks up the thyme.
To the bottle Osborne IORF Medium SherryTo the recommendation Chicken liver pâté with Osborne IORF Medium Sherry
Mild chicken curry with Domecq Medium Dry
Chicken in mild curry of coconut milk and ginger; the slight residual sweetness of the medium dry takes the edge off the spices.
To the bottle Domecq Medium DryTo the recommendation Mild chicken curry with Domecq Medium Dry
Oven-baked sea bream with P. Rodriquez e Hijos Manzanilla
Sea bream on potato and pearl onions with lemon refrito; the light, salty manzanilla stays alongside the fish instead of over it.
To the bottle P. Rodriquez e Hijos ManzanillaTo the recommendation Oven-baked sea bream with P. Rodriquez e Hijos Manzanilla
Leek quiche with Sandeman Medium Dry Sherry
Quiche of braised leek with egg and cream; the residual sweetness of the medium dry runs in step with the sweet leek.
Go to the bottle Sandeman Medium Dry SherryTo the recommendation Leek quiche with Sandeman Medium Dry Sherry
Egg and caramel flan with González Byass Nectar Pedro Ximenez
Egg yolk flan under dark caramel; the Pedro Ximenez mirrors that same caramelised sweetness with a bitter edge.
To the bottle González Byass Nectar Pedro XimenezGo to the recommendation Egg and caramel flan with González Byass Nectar Pedro Ximenez
Arroz con leche with Lustau Reserve PX San Emilio
Spanish rice pudding with cinnamon and vanilla; the Pedro Ximenez carries that same cinnamon and raisin register through.
To the bottle Lustau Reserve PX San EmilioTo the recommendation Arroz con leche with Lustau Reserve PX San Emilio
Fried apple and almonds with Pedro Rodriguez Sherry Medium
Baked apples with date, raisin and almond; the medium literally echoes cinnamon and baked apple.
To the bottle Pedro Rodriguez Sherry MediumTo the recommendation Pan-fried apple and almonds with Pedro Rodriguez Sherry Medium
Roquefort and hazelnuts with González Byass Noe Pedro Ximenez
Roquefort with warm roasted hazelnuts; the very sweet PX carries the salt and runs level with the roasted nut.
To the bottle González Byass Noe Pedro XimenezGo to the recommendation Roquefort and hazelnuts with González Byass Noe Pedro Ximenez
Mature farmhouse cheese and fig chutney with Sandeman Sherry Medium Sweet
Aged farmhouse cheese with fig chutney; the medium sweet sits exactly between the salt of the cheese and the sweetness of the chutney.
To the bottle Sandeman Sherry Medium SweetTo the recommendation Aged farmhouse cheese and fig chutney with Sandeman Sherry Medium Sweet
Gazpacho with Valdespino Fino Inocente Single Vineyard
Cold gazpacho with sherry vinegar; the bone-dry fino takes up that acidity and carries away the olive oil.
To the bottle Valdespino Fino Inocente Single VineyardTo the recommendation Gazpacho with Valdespino Fino Inocente Single Vineyard
Green asparagus and poached egg with González Byass Vina AB 12Y Amontillado Seco
Lukewarm asparagus with a runny egg; the amontillado sets its own bitterness and a nutty layer against the vegetable.
To the bottle González Byass Vina AB 12Y Amontillado SecoTo the recommendation Green asparagus and poached egg with González Byass Vina AB 12Y Amontillado Seco
Roasted pumpkin soup with Osborne Sherry Medium
Roasted pumpkin soup with ginger; the residual sweetness of the medium runs along with the caramelised pumpkin.
To the bottle Osborne Sherry MediumTo the recommendation Roasted pumpkin soup with Osborne Sherry Medium
Berenjenas con miel with P. Rodriquez e Hijos Manzanilla
Fried aubergine with honey; the salty manzanilla cuts the frying fat and keeps the honey within the lines.
To the bottle P. Rodriquez e Hijos ManzanillaTo the recommendation Berenjenas con miel with P. Rodriquez e Hijos Manzanilla
Pollo al ajillo with Tío Pepe Fino
Chicken with confit garlic and a splash of sherry in the sauce; the fino in the glass comes from the same grape and region.
To the bottle Tío Pepe FinoTo the recommendation Pollo al ajillo with Tío Pepe Fino
Arroz caldoso con coquinas with Solear Barbadillo Manzanilla
Moist rice with cockles and squid in its own broth; the salty manzanilla from Sanlucar comes from the same river mouth.
To the bottle Solear Barbadillo ManzanillaTo the recommendation Arroz caldoso con coquinas with Solear Barbadillo Manzanilla
Cod and chickpeas with Osborne Sherry Fino
Cod on chickpeas and spinach; the young fino picks up the salt of the fish without adding bitterness.
To the bottle Osborne Sherry FinoTo the recommendation Cod and chickpeas with Osborne Sherry Fino
Grilled sardines with Domecq Manzanilla
Fresh sardines from the grill plate with coarse salt; the salty manzanilla carries off the fish fat and leaves the salt standing.
To the bottle Domecq ManzanillaTo the recommendation Grilled sardines with Domecq Manzanilla
Artichokes and serrano ham with Tío Diego Amontillado
Artichokes with serrano ham and egg; the amontillado brings its own bitterness from the flor against the tricky artichoke.
To the bottle Tío Diego AmontilladoTo the recommendation Artichokes and serrano ham with Tío Diego Amontillado
Braised veal cheek with González Byass Del Duque Amontillado V.O.R.S. 30Y
Veal cheeks in a reduced sauce; the thirty-year-old amontillado is as concentrated as the plate.
To the bottle González Byass Del Duque Amontillado V.O.R.S. 30YTo the recommendation Braised veal cheek with González Byass Del Duque Amontillado V.O.R.S. 30Y
Aged Zamorano and pine nuts with González Byass Apostoles Palo Cortado V.O.R.S. 30Y
Aged Zamorano with warm roasted pine nuts; the thirty-year-old palo cortado ends up in the same register of nuts.
To the bottle González Byass Apostoles Palo Cortado V.O.R.S. 30YTo the recommendation Aged Zamorano and pine nuts with González Byass Apostoles Palo Cortado V.O.R.S. 30Y
Gorgonzola on raisin bread with Lustau Pedro Ximenez
Gorgonzola gratin on raisin bread; the very sweet PX from sun-dried grapes echoes the raisin in the bread.
To the bottle Lustau Pedro XimenezTo the recommendation Gorgonzola on raisin bread with Lustau Pedro Ximenez
Aged goat's cheese and stewed apricots with Osborne Pedro Ximenez
Aged goat’s cheese with apricots stewed in wine and cinnamon; the PX comes from that same dried-fruit register.
To the bottle Osborne Pedro XimenezTo the recommendation Aged goat cheese and stewed apricots with Osborne Pedro Ximenez
Fresh goat's cheese and grilled peach with Valdespino Moscatel Promesa
Grilled peach with fresh goat's cheese; the moscatel from sun-dried grapes smells of the same stone fruit.
To the bottle Valdespino Moscatel PromesaTo the recommendation Fresh goat's cheese and grilled peach with Valdespino Moscatel Promesa
Orange trifle with Harveys Bristol Cream Sherry
Trifle of cake soaked in sherry and orange with egg custard; the same cream is in the glass and in the dish.
To the bottle Harveys Bristol Cream SherryTo the recommendation Orange trifle with Harveys Bristol Cream Sherry
Coffee natillas with El Candado Pedro Ximenez Valdespino
Spanish egg-yolk custard with espresso and cinnamon; the very sweet PX comes from that same mocha and molasses register.
To the bottle El Candado Pedro Ximenez ValdespinoTo the recommendation Coffee natillas with El Candado Pedro Ximenez Valdespino
A recommendation of its own for every bottle of sherry
The page of every bottle of sherry in the shop has its own recommendation: something for the meal or with drinks, a cheese and something for afterwards, with the shopping list and the preparation.