Goose liver with PX, red beet glaze and onions
Pair with Oloroso
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.
The team chose two pairings to accompany their dessert, 1) Old Harvest Ximenez Spinola, a mix of Oloroso and PX. This blend makes the sherry not too sweet and makes the pairing lighter
2) Sherry Cocktail: Glenmorangie La Santa (ripened on Oloroso and PX barrels) Sherry Vermouth and Ximenez Spinola Old harvest with Chocolate bitters, stirred.
Humphrey, Brussels
,
Belgium
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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
Analytic data
- Alcoholic content between 17 and 22% vol.
- Sugar < 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
Humphrey, Brussels
,
Belgium
Visit Website
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