It is International Sherry Week and I have the most classic pairings for you. Seafood + Sherry. Not everyone knows that there is a style of Sherry to match every type of food, and when it comes to what to serve with tinned seafood (known as ‘conservas’ in Spain), the Spanish believe tinned seafood and Sherry go hand in hand. Of course, there’s a lot to learn about tinned seafood + pairings, but it’s even more fun to taste your way through a variety of combinations.
Discover your own mix-and-match pairings. 4 different styles of Gonzalez Byass Sherry – Tio Pepe ‘Fino’, Tio Pepe ‘En Rama’, Vina AB ‘Amontillado’ and Leonor ‘Palo Cortado’ with a La Tienda Seafood Sampler Box by Conservas de Cambados featuring six artisans tinned seafood.
My favorite Gonzalez Byass Sherry & Tin Seafood Pairing
Tio Pepe is a Fino style, the most delicate and elegant of the Sherry styles, aged for 4 years under the flor, a unique layer of yeast produced naturally in Jerez. This paired delectably with the famous Galician octopus or pulpo.
Tio Pepe Fino en Rama is the maximum expression of biological aging; Tio Pepe without filtration or clarification, taken directly from the barrel in Spring when the ‘flor’ growth is at its thickest. The ideal pairing for Fino en Rama was the delicate whole scallops in a tangy salsa Gallega made with tomatoes and smoked paprika.
Gonzalez Byass Viña AB is a young Amontillado which has experienced both ageing under flor and oxidative aging. Due to the contact with oxygen, it has taken on a light amber color. Try it with the silt tuna of Northern Spain, packed in olive oil.
Gonzalez Byass Leonor is a 12-year-old Palo Cortado Sherry and described as the wild child of Jerez. Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively as an oloroso. Pair this with the small sardines from the tidal river of the Rias. It is a match made in heave