Chef, Robin Alexander Leypoldt together with Sommelier Glen Ramaekers of Restaurant Humphrey in Brussels impressed the judges with their unique pairings, taking home the Most Creative Pairing award together with the US team at the 7th Copa Jerez contest.
We chose this dish because we love Oloroso and gamba's, not the most typical pairing. This is our version with an Asian, South American twist.
It has two pairings: 1) Palo Cortado Bodegas Tradición
This Brings out all the saline and purity of each part, the palo cortado stands tall but pairs amazingly well with each ingredient, the sauce is the key to it all.
2) Palo Cortado Bodegas Tradición with a drop of home made bell pepper macerated in alcohol for 3 months.
At the same time we serve the sauce we also add a drop in the sauce. Again the key is the sauce, but here all the sweeter flavours appear in the dish, the sweetness of the prawn, ceviche becomes more pronounced and the sherry explodes giving different undertones.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
between 17 and 22% vol.
< 5 gr. / litre
Total Acidity (tartaric)
4 - 6 gr. / litre
Volatile Acidity (acetic)
< 0,8 gr. / litre
High in Gylcerine Content
8 - 10 gr. / litre