Wine & spirits · Food & drink pairing

Food & drink pairing

For every dish the bottle that goes with it, from the shelves on the Brink in Bathmen.

Ready-made menuSix menus, bottles included Your own dishesFor each course the right bottle Start with the bottleWhat goes well with it

The ’t Bockje shop on the Brink in Bathmen — Brink 2, Bathmen

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For the holidays

Christmas dinner, with the right bottle for every course

Six menus from drinks to cheese, with the wine, the beer or something alcohol-free for every course. Then everything can be adjusted: courses, bottles and the number of guests.

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Port

Port and food

Cod cakes with Kopke Fine White Port

Fried cod cakes; the residual sugar and the chill of the white port soften the salt and take away the frying fat.

To the bottle Kopke Fine White Port To the recommendation Cod cakes with Kopke Fine White Port

Raw ham and melon with Graham’s Blend N° 5 White Port

Melon in air-dried ham; the off-dry, chilled glass dampens the salt of the ham and keeps the melon sharp.

To the bottle Graham’s Blend N° 5 White Port To the recommendation Cured ham and melon with Graham’s Blend N° 5 White Port

Watermelon and feta with Cálem Porto Rosé

Watermelon with cucumber, feta and mint; the residual sugar tempers the saltiness of the feta and the red fruit of the rosé goes along with the plate.

To the bottle Cálem Porto Rosé Go to the recommendation Watermelon and feta with Cálem Porto Rosé

Chocolate mousse with Niepoort The Junior Ruby Port

Dark chocolate mousse; the residual sugar of the ruby softens the bitterness of the cocoa and the fat of the mousse absorbs the tannin.

To the bottle Niepoort The Junior Ruby Port To the recommendation Chocolate mousse with Niepoort The Junior Ruby Port

Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Duck breast with dried cherry sauce; the fat and protein of the duck catch the tannin and the plum fruit of the port goes along with the sauce.

To the bottle Graham’s Six Grapes Reserve Port To the recommendation Duck breast and cherry sauce with Graham’s Six Grapes Reserve Port

Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Salad of Stilton, pear and walnut; the residual sugar softens the salt of the blue cheese and the cheese fat catches the tannin of the LBV.

To the bottle Fonseca Late Bottled Vintage Port To the recommendation Salad of Stilton, pear and walnut with Fonseca Late Bottled Vintage Port

Wild boar stew and plums with Kopke LBV

Wild boar stew with dried prunes; the protein from the long braising time softens the tannin, and the dark fruit is present in both pan and glass.

To the bottle Kopke LBV To the recommendation Wild boar stew and prunes with Kopke LBV

Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Venison steak with parsnip purée; the meat protein softens the tannin and the sweetness of the parsnip runs along with the fruit of the vintage.

Go to the bottle Cockburn’s Vintage Port 2007 To the recommendation Venison steak and parsnip purée with Cockburn’s Vintage Port 2007

Manchego and quince paste with Kopke 10 Years Old Tawny Port

Manchego with quince paste; the residual sugar softens the salt of the sheep's cheese and the nutty maturation of the tawny matches the quince.

To the bottle Kopke 10 Years Old Tawny Port To the recommendation Manchego and quince paste with Kopke 10 Years Old Tawny Port

Crème brûlée with Graham’s 20 Years Old Tawny Port

Crème brûlée; the caramel and vanilla are in both plate and glass, and the residual sugar tempers the bitterness of the burnt layer.

To the bottle Graham’s 20 Years Old Tawny Port To the recommendation Crème brûlée with Graham’s 20 Years Old Tawny Port

Almond cake with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Almond tart with citrus zest; the almond, orange and vanilla are in both plate and glass, and the acidity cuts through the almond fat.

To the bottle Ramos Pinto Quinta Da Ervamoira 10 Years Old To the recommendation Almond tart with Ramos Pinto Quinta Da Ervamoira 10 Years Old

Pastéis de nata with Kopke Colheita Port 2003

Portuguese custard tarts; the caramelised top and the cinnamon connect with the dried fruit and spices of the colheita.

To the bottle Kopke Colheita Port 2003 To the recommendation Pastéis de nata with Kopke Colheita Port 2003

Poached peaches with Cálem Port Lágrima

White peaches in vanilla syrup; at 152 grams of residual sugar the Lágrima is sweeter than the plate, and the fruit acidity gives the glass freshness.

To the bottle Cálem Port Lágrima To the recommendation Poached peaches with Cálem Port Lágrima

Oven-baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Oven-baked goat's cheese with honey, thyme and walnuts; the residual sugar softens the acidity and salt of the cheese and the honey follows the apricot note.

To the bottle Ferreira Dona Antonia Reserva Tawny Go to the recommendation Baked goat's cheese with Ferreira Dona Antonia Reserva Tawny

Blackberry and apple crumble with Niepoort Ruby Port

Crumble of blackberries and apple; the residual sugar catches the apple acidity and the dark fruit of the ruby goes along with the blackberries.

To the bottle Niepoort Ruby Port To the recommendation Blackberry and apple crumble with Niepoort Ruby Port

Prawns in garlic oil with Delaforce White Port

Prawns in garlic oil; the chill and the residual sugar of the white port take the oil off the tongue and smooth out the salt.

To the bottle Delaforce White Port To the recommendation Prawns in garlic oil with Delaforce White Port

Grilled sardines and roasted peppers with Ferreira Branco Seco

Grilled sardines with roasted pepper; the dry, cold port keeps the salt in check and cleans up the oil of the fatty fish.

To the bottle Ferreira Branco Seco To the recommendation Grilled sardines and roasted peppers with Ferreira Branco Seco

Fried calamari with Fonseca White Port

Fried squid with lime; the cold and the residual sugar of the white port take away the frying fat and soften the salt.

To the bottle Fonseca White Port To the recommendation Fried calamari with Fonseca White Port

Smoked salmon on rye bread with Graham’s Port White

Smoked salmon on rye bread with beetroot and capers; the residual sugar dampens salt and acid, the cold keeps the plate fresh.

To the bottle Graham’s Port White To the recommendation Smoked salmon on rye bread with Graham’s Port White

Padrón peppers with Kopke Dry White Aperitivo

Padrón peppers with sea salt flakes; the dry, cold port keeps the salt in check and catches the occasional hot pepper.

To the bottle Kopke Dry White Aperitivo To the recommendation Padrón peppers with Kopke Dry White Aperitivo

Roasted almonds and rosemary with Sandeman Tawny Port

Roasted almonds with rosemary and salt; the nutty maturation of the tawny runs alongside and the residual sugar softens the salt.

To the bottle Sandeman Tawny Port To the recommendation Roasted almonds and rosemary with Sandeman Tawny Port

Lamb chops and rosemary with Cálem Porto Special Reserve

Lamb chops with rosemary, potato and cherry tomato; the lamb fat catches the wine and the seven years in cask run along with the rosemary.

To the bottle Cálem Porto Special Reserve To the recommendation Lamb chops and rosemary with Cálem Porto Special Reserve

Braised beef cheeks with F. Martins Special Reserve

Oven-braised beef cheeks in red wine; the connective tissue turns to gelatine and softens the tannin, the dark fruit is in pan and glass.

To the bottle F. Martins Special Reserve To the recommendation Braised beef cheeks with F. Martins Special Reserve

Pheasant and savoy cabbage with Ferreira LBV

Pheasant fillet in smoked bacon with savoy cabbage in cream; the bacon fat and the cream absorb the tannin of the LBV.

To the bottle Ferreira LBV Go to the recommendation Pheasant and savoy cabbage with Ferreira LBV

Hare stew in red wine with Niepoort Late Bottled Vintage

Hare stew in red wine with thyme and cloves; the long stewing time yields gelatine that softens the tannin of the LBV.

To the bottle Niepoort Late Bottled Vintage To the recommendation Hare stew in red wine with Niepoort Late Bottled Vintage

Oven-roasted venison leg with Cockburn’s 2002 Vintage

Roe deer leg from the oven on onion and carrot; the meat protein softens the tannin and the sweetness of the carrot goes along with the fruit of the vintage.

To the bottle Cockburn’s 2002 Vintage To the recommendation Oven-roasted roe deer leg with Cockburn’s 2002 Vintage

Seven-hour lamb shoulder with Osborne Vintage Port 1985

Seven-hour lamb shoulder with silverskin onions and young garlic; the melted connective tissue softens the tannin of an aged vintage.

Go to the bottle Osborne Vintage Port 1985 To the recommendation Seven-hour lamb shoulder with Osborne Vintage Port 1985

Partridge and grapes with Quinta Nova Vintage 2002

Partridge with white grapes and flaked almonds; the meat protein catches the tannin and the grapes go along with the fruit in the glass.

Go to the bottle Quinta Nova Vintage 2002 To the recommendation Partridge and grapes with Quinta Nova Vintage 2002

Roquefort and fig jam with Cálem Port LBV

Roquefort with homemade fig jam; the residual sugar softens the salt of the blue cheese and the cheese fat absorbs the tannin.

To the bottle Cálem Port LBV To the recommendation Roquefort and fig jam with Cálem Port LBV

Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Fourme d’Ambert with homemade walnut bread; the cheese fat absorbs the tannin and the walnut goes along with the wood ageing.

To the bottle Fonseca Crusted Port 2015 To the recommendation Fourme d’Ambert and walnut bread with Fonseca Crusted Port 2015

Aged Gouda and apricot chutney with Delaforce Tawny Port

Mature Gouda with apricot chutney; the residual sugar softens the saltiness of the cheese and the dried fruit of the tawny goes along with the apricot.

To the bottle Delaforce Tawny Port Go to the recommendation Mature Gouda and apricot chutney with Delaforce Tawny Port

Comté and caramelised pecans with Offley Port Rich Tawny

Comté with caramelised pecans; the nutty ageing of the tawny goes along and the residual sugar tempers the salt of the cheese.

To the bottle Offley Port Rich Tawny To the recommendation Comté and caramelised pecans with Offley Port Rich Tawny

Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Parmigiano Reggiano crisps; the residual sugar tempers the salt and the ten-year ageing matches the savoury depth of the cheese.

To the bottle Ferreira Dona Antonia 10 Years Old Tawny Porto To the recommendation Parmesan crisps with Ferreira Dona Antonia 10 Years Old Tawny Porto

Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Cheese croquettes made with mature Dutch cheese; the residual sugar softens the salt and the cooler tawny cuts through the frying fat.

To the bottle Niepoort 10 Years Old Tawny Port Go to the recommendation Mature cheese croquettes with Niepoort 10 Years Old Tawny Port

Strawberries and black pepper with Cálem Porto Fine Ruby

Strawberries with black pepper and balsamic; the red fruit is on the plate and in the glass, and the pepper picks up the spicy side of the ruby.

To the bottle Cálem Porto Fine Ruby To the recommendation Strawberries and black pepper with Cálem Porto Fine Ruby

Cherry clafoutis with Fonseca Ruby Port

Clafoutis of fresh cherries; the dark stone fruit is on the plate and in the glass and the egg batter catches the tannin.

To the bottle Fonseca Ruby Port To the recommendation Cherry clafoutis with Fonseca Ruby Port

Pavlova and red fruit with Ramos Pinto Porto Ruby

Pavlova with whipped cream and red fruit; the cream fat catches the tannin and the red fruit is in both plate and glass.

To the bottle Ramos Pinto Porto Ruby To the recommendation Pavlova and red fruit with Ramos Pinto Porto Ruby

Grilled pineapple and mint with Ramos Pinto Port Lágrima

Grilled pineapple with honey, cinnamon and lime-mint syrup; the very sweet white port is sweeter than the plate and the honey note runs along with it.

To the bottle Ramos Pinto Port Lágrima Go to the recommendation Grilled pineapple and mint with Ramos Pinto Port Lágrima

Sticky toffee pudding with Kopke 20 Years Old

Date puddings with warm toffee sauce; the twenty years in cask bring vanilla and dried fruit that sit alongside the date and the caramel.

To the bottle Kopke 20 Years Old To the recommendation Sticky toffee pudding with Kopke 20 Years Old

Arroz doce with Kopke 40 Years Old

Portuguese rice pudding with cinnamon and lemon zest; the forty years in cask bring walnut, raisin and fig alongside the creamy rice.

To the bottle Kopke 40 Years Old To the recommendation Arroz doce with Kopke 40 Years Old

Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Pear tarte tatin in caramel; the twenty years in cask bring nut and dried fruit alongside the caramel from the plate.

To the bottle Ramos Pinto Quinta do Bom Retiro 20 Years Old To the recommendation Pear tarte tatin with Ramos Pinto Quinta do Bom Retiro 20 Years Old

Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Walnut tart with honey and muscovado sugar; the walnut and the honey meet the nutty and woody notes of a 1997 colheita.

To the bottle Graham’s Single Harvest Tawny Port 1997 To the recommendation Walnut tart and honey with Graham’s Single Harvest Tawny Port 1997

Bolo de laranja with Krohn Porto Colheita 1982

Portuguese orange cake; the citrus fruit acid cuts through the cake and the colheita brings dried fruit and spice.

To the bottle Krohn Porto Colheita 1982 To the recommendation Bolo de laranja with Krohn Porto Colheita 1982

Roasted figs and cinnamon with Vista Alegre Colheita Port 1985

Baked figs with honey and cinnamon; the fig and the spice sit next to the dried fruit of a colheita from 1985.

To the bottle Vista Alegre Colheita Port 1985 To the recommendation Baked figs and cinnamon with Vista Alegre Colheita Port 1985

Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

Apple pie with cinnamon; the house itself serves this ten-year-old tawny with apple pie with cinnamon, and the apple's acidity keeps the glass fresh.

To the bottle Graham’s 10 Years Old Tawny Port To the recommendation Apple pie and cinnamon with Graham’s 10 Years Old Tawny Port

All 45 port recommendations

Sherry

Sherry and food

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 Fino To 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 Manzanilla To 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 Fino To 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 Manzanilla To 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 Vineyard To 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 Amontillado To 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 Seco Go 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. 30Y To 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. 30Y To 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 Medium To 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 Sherry To 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 Ximenez To 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 Ximenez To 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 Valdespino To 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 Promesa To 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 Fino To 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 Sherry Go 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 Manzanilla Go 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 Seco To 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 Sherry To 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 Sherry To 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 Dry To 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 Manzanilla To 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 Sherry To 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 Ximenez Go 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 Emilio To 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 Medium To 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 Ximenez Go 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 Sweet To 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 Vineyard To 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 Seco To 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 Medium To 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 Manzanilla To 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 Fino To 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 Manzanilla To 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 Fino To 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 Manzanilla To 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 Amontillado To 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. 30Y To 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. 30Y To 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 Ximenez To 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 Ximenez To 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 Promesa To 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 Sherry To 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 Valdespino To the recommendation Coffee natillas with El Candado Pedro Ximenez Valdespino

All 45 sherry recommendations

Jenever

Jenever and food

Hete bliksem with Battumse Graanjenever

Hete bliksem with smoked sausage; the young graanjenever cuts through the fat and keeps the sour apple sharp.

To the bottle Battumse Graanjenever To the recommendation Hete bliksem with Battumse Graanjenever

Bitterballen with Bokma Jonge Graanjenever

Bitterballen made with homemade beef ragout; the neutral grain alcohol dissolves the frying fat and keeps every bite sharp.

Go to the bottle Bokma Jonge Graanjenever To the recommendation Bitterballen with Bokma Jonge Graanjenever

Oysters with Rutte Jonge Graanjenever

Oysters with shallot vinaigrette; young jenever takes away the sea salt and leaves the creamy heart of the oyster intact.

To the bottle Rutte Jonge Graanjenever To the recommendation Oysters with Rutte Jonge Graanjenever

Mussels with Ketel 1 Original

Boiled mussels with soup vegetables and white wine; the young jenever sweeps away the sea salt and carries the seasoning through.

To the bottle Ketel 1 Original To the recommendation Mussels with Ketel 1 Original

Apple pie with Bols Corenwijn 10 jaar Gerijpte Genever

Classic apple pie with cinnamon and raisins; ten years of oak and 51% malt wine carry through into the caramel and the spices.

To the bottle Bols Corenwijn 10 jaar Gerijpte Genever To the recommendation Apple pie with Bols Corenwijn 10 jaar Gerijpte Genever

Cheese puffs with Zuidam Korenwijn 5 jaar

Cheese choux puffs made with mature cheese; malt and cheese umami lie on the same axis, and the alcohol cuts through the fat of butter and egg.

Go to the bottle Zuidam Korenwijn 5 jaar To the recommendation Cheese puffs with Zuidam Korenwijn 5 jaar

Pea soup with Rutte Oude Graanjenever

Split pea soup with smoked sausage; the 40% malt wine echoes the pea and the alcohol cuts through the sausage fat.

To the bottle Rutte Oude Graanjenever To the recommendation Pea soup with Rutte Oude Graanjenever

Sauerkraut stamppot with Bokma Oude Genever

Sauerkraut stamppot with bacon bits, apple and walnut; malt lies beneath the lactic acid and the alcohol cuts through the bacon fat.

To the bottle Bokma Oude Genever To the recommendation Sauerkraut stamppot with Bokma Oude Genever

Jugged hare with A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar

Jugged hare with red wine and bacon; ten years in an oak cask and 42% hold their own next to game and a reduced sauce.

To the bottle A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar To the recommendation Jugged hare with A. v. Wees De Ooievaar Zeer Oude Genever 10 jaar

Stewed shredded beef with Zuidam Rogge Genever 5 Jaar

Braised stewing beef in a gravy of onion, vinegar and ketjap; peppery rye and five years in cask cut through the sweet, reduced sauce.

Go to the bottle Zuidam Rogge Genever 5 Jaar To the recommendation Stewed shredded beef with Zuidam Rogge Genever 5 Jaar

Herring on rye bread with Wynand Fockink Rogge Jenever

Herring with onion on Frisian rye bread; rye comes by twice, baked in the bread and distilled in the glass.

To the bottle Wynand Fockink Rogge Jenever To the recommendation Herring on rye bread with Wynand Fockink Rogge Jenever

Apricot and walnut dip with Hooghoudt Oloroso Cask Aged Jenever

Creamy dip with dried apricots and walnuts; seventeen years in an oloroso cask delivers exactly the same nut and raisin.

To the bottle Hooghoudt Oloroso Cask Aged Jenever To the recommendation Apricot-walnut dip with Hooghoudt Oloroso Cask Aged Jenever

Hachee with Rutte Old Simon Genever

Hachee with five onions, vinegar and cloves; roasted nut and 40% malt wine seek out the caramelised onion.

To the bottle Rutte Old Simon Genever To the recommendation Hachee with Rutte Old Simon Genever

Mackerel rillettes with Old Duff 100% Moutwijn Jenever

Mackerel rillettes with browned butter; pure malt wine at 45% cuts through the fat and follows the nuttiness of beurre noisette.

To the bottle Old Duff 100% Moutwijn Jenever To the recommendation Mackerel rillettes with Old Duff 100% Moutwijn Jenever

Waterzooi from Ghent with Filliers Oude Graanjenever 5 Jaar

Ghent waterzooi with chicken and cream; 38% cuts through the milk fat and five-year-old malt wine nestles up against the cream.

To the bottle Filliers Oude Graanjenever 5 Jaar To the recommendation Ghent waterzooi with Filliers Oude Graanjenever 5 Jaar

Dutch bar snacks with Bols Jonge Graanjenever

Skewers with ox sausage, liver sausage and mature cheese; the cold young jenever takes away fat and salt and leaves the acidity standing.

To the bottle Bols Jonge Graanjenever To the recommendation Dutch bar snacks with Bols Jonge Graanjenever

Kibbeling with Floryn Jonge Jenever

Home-fried cod bites with ravigote sauce; the cold young jenever cuts through the frying fat and lets the cod stay in the foreground.

To the bottle Floryn Jonge Jenever To the recommendation Kibbeling with Floryn Jonge Jenever

Shrimp salad with Hartevelt Jonge Jenever

Dutch shrimp in iceberg lettuce with lemon mayonnaise; the neutral young genever lets the sweetness of the shrimp take centre stage.

To the bottle Hartevelt Jonge Jenever To the recommendation Shrimp salad with Hartevelt Jonge Jenever

Stuffed eggs with Tukker Jonge Jenever

Stuffed eggs with aged cheese, mustard and chives; the lightly bitter young jenever cuts through the richness of the filling.

To the bottle Tukker Jonge Jenever To the recommendation Stuffed eggs with Tukker Jonge Jenever

Beetroot carpaccio with Zuidam Jonge Genever

Carpaccio of red and chioggia beetroot with goat cheese and walnut; liquorice and aniseed pick up the earthy sweetness of the beetroot.

To the bottle Zuidam Jonge Genever To the recommendation Beetroot carpaccio with Zuidam Jonge Genever

Spicy fish balls with Notaris Jonge Graanjenever

Cod fish balls with lemongrass and red chilli; the dry, cold grain jenever puts out the heat without adding sweetness.

Go to the bottle Notaris Jonge Graanjenever To the recommendation Spicy fish balls with Notaris Jonge Graanjenever

Dutch borrel platter with Boomsma Jonge Pure Graanjenever

A board with sausage, mature cheese, rye bread and pickles; the cold young grain genever cuts through the fat without adding sweetness.

To the bottle Boomsma Jonge Pure Graanjenever To the recommendation Dutch drinks platter with Boomsma Jonge Pure Graanjenever

Asparagus Flemish style with Filliers Jonge Ambachtelijke Graanjenever

White asparagus with egg, butter and parsley; the unaged young grain jenever cuts through the butter and lets the asparagus stand out.

To the bottle Filliers Jonge Ambachtelijke Graanjenever To the recommendation Asparagus Flemish style with Filliers Jonge Ambachtelijke Graanjenever

Anchovy toast with Jonge Wees Amsterdamsche Graanjenever

Toast with anchovy and shallot butter; the soft, cold grain genever takes away salt and butter fat without adding sweetness.

To the bottle Jonge Wees Amsterdamsche Graanjenever To the recommendation Anchovy toast with Jonge Wees Amsterdamsche Graanjenever

Chicken satay with Bobby’s Jenever

Chicken satay with homemade peanut sauce; the ginger, clove and lemongrass in the genever carry the marinade on into the glass.

To the bottle Bobby’s Jenever To the recommendation Chicken satay with Bobby’s Jenever

Fennel salad with Klarenaer Graangenever

Shaved fennel with radish, lemon and smoked trout; the spicy grain genever keeps smoke and sharpness in balance.

To the bottle Klarenaer Graangenever To the recommendation Fennel salad with Klarenaer Graangenever

Pork stew with Blankenheym Oude Genever

Pork tenderloin with mushrooms and baby potatoes from the roasting pan; the grain sweetness of the oude genever matches the brown crust.

To the bottle Blankenheym Oude Genever To the recommendation Pork stew with Blankenheym Oude Genever

Rabbit in mustard sauce with Boompjes Old Dutch Genever

Rabbit legs in cream and Zaanse mustard; malt wine and bourbon cask catch the sauce and lift the delicate meat.

To the bottle Boompjes Old Dutch Genever Go to the recommendation Rabbit in mustard sauce with Boompjes Old Dutch Genever

Oxtail soup with Wenneker Oude Jenever

Oxtail soup with madeira; the malt wine in the aged jenever follows the caramelised meat and clears the palate again.

To the bottle Wenneker Oude Jenever To the recommendation Oxtail soup with Wenneker Oude Jenever

Venison stew with Zuidam Oude Genever

Venison stew with dates, cinnamon and orange; barley, rye and maize in the old genever each hook onto a part of the plate.

To the bottle Zuidam Oude Genever To the recommendation Venison stew with Zuidam Oude Genever

Groningen eierbal with Hooghoudt Karaktervolle Oude Graanjenever

Homemade Groningen egg ball with curry ragout; the malt wine in the old grain jenever carries the curry and the breadcrumb crust.

To the bottle Hooghoudt Karaktervolle Oude Graanjenever To the recommendation Groningen egg meatball with Hooghoudt Karaktervolle Oude Graanjenever

Walnut tart with A. v. Wees Zeer Oude Genever

Walnut tart with caramel filling; the matured malt wine brings the same nut and caramel tone as the tart itself.

To the bottle A. v. Wees Zeer Oude Genever To the recommendation Walnut tart with A. v. Wees Zeer Oude Genever

Game terrine with Tukker Oude Jenever

Terrine of rabbit, pheasant and liver with pistachio; the malt wine softens the bitterness of the liver, the alcohol cleans up the pancetta fat.

To the bottle Tukker Oude Jenever To the recommendation Game terrine with Tukker Oude Jenever

Boterkoek with De IJsvogel Oude Genever

Butter cake made with butter and muscovado; the vanilla from two years in a beer cask runs alongside the molasses sweetness of the cake.

To the bottle De IJsvogel Oude Genever To the recommendation Boterkoek with De IJsvogel Oude Genever

Cheese board with Boompjes Korenwijn

Three cheeses with fresh figs in Earl Grey syrup; the sixty percent malt wine catches the salt and the brie.

To the bottle Boompjes Korenwijn Go to the recommendation Cheese board with Boompjes Korenwijn

Wild boar stew with Hooghoudt Korenwijn Zacht en Moutig

Wild boar braised for an hour and a half in red wine; the full-grain korenwijn catches the tannin and leaves the game flavour standing.

Go to the bottle Hooghoudt Korenwijn Zacht en Moutig To the recommendation Wild boar stew with Hooghoudt Korenwijn Zacht en Moutig

Cherry tart with Rutte Koornwyn

Cherry vlaai on yeast dough; the matured malt wine in the korenwijn lays a grain-sweet layer beneath the cherry acidity.

To the bottle Rutte Koornwyn To the recommendation Cherry tart with Rutte Koornwyn

Almond cake with Bols Corenwijn 2 jaar Vatgerijpt

Almond cake with mandarin syrup; vanilla from two years of Limousin oak and malt wine carry the almond and butter.

To the bottle Bols Corenwijn 2 jaar Vatgerijpt To the recommendation Almond cake with Bols Corenwijn 2 jaar Vatgerijpt

Fried balkenbrij with Schermer Moutwijn

Slices of balkenbrij fried in butter with coarse mustard; the bread-like malt wine sits on the same level as the fried flour.

To the bottle Schermer Moutwijn To the recommendation Fried balkenbrij with Schermer Moutwijn

Chicory salad with Rutte Paradyswyn 100% Maltwine Genever

Chicory with raspberries and smoked duck breast; one hundred percent aged malt wine absorbs the bitterness and follows the smoke.

Go to the bottle Rutte Paradyswyn 100% Maltwine Genever To the recommendation Chicory salad with Rutte Paradyswyn 100% Maltwine Genever

Groninger mustard soup with Zuidam Rogge Genever 1 Jaar

Groningen mustard soup with metworst; the peppery rye goes along with the mustard, the oak cask with the cream.

To the bottle Zuidam Rogge Genever 1 Jaar To the recommendation Groninger mustard soup with Zuidam Rogge Genever 1 Jaar

Oven-baked spare ribs with Kalkwijck Rogge Genever 3 jaar oud

Spare ribs with a syrup and apple sauce; the peppery rye cuts through the glaze, three years in cask keeps it round.

To the bottle Kalkwijck Rogge Genever 3 jaar oud To the recommendation Oven-baked spareribs with Kalkwijck Rogge Genever 3 jaar oud

Dates wrapped in bacon with Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso

Medjool dates in crispy bacon; three-year oloroso brings the same dried-fruit tone as the date.

To the bottle Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso To the recommendation Dates in bacon with Kalkwijck Korenwijn 3 Jaar Single Cask Oloroso

Plum chutney with Rutte Oloroso Sherry Cask Jenever 7 Y.O.

Plum and port chutney with mature cheese; seven-year-old oloroso sits on the same raisin and plum tone as the chutney.

To the bottle Rutte Oloroso Sherry Cask Jenever 7 Y.O.To the recommendation Plum chutney with Rutte Oloroso Sherry Cask Jenever 7 Y.O.

Smoked salmon with Hooghoudt Peated Cask Aged Genever

Smoked salmon on toast with horseradish cream; the smoky note from the cask picks up the smoke in the salmon.

To the bottle Hooghoudt Peated Cask Aged Genever Go to the recommendation Smoked salmon with Hooghoudt Peated Cask Aged Genever

All 45 jenever recommendations

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