Oaked Smoked Sirloin of Beef

Pair with Palo Cortado

I had to marry a dish with an array of very distinct flavours. The pungent intensity and sweetness of the smoked beef fillet, the wild mushrooms earthiness and the highly aromatic truffles. My choice of sherry had to have all the qualities I needed for the pairing. The complex, intense aromas of toasty oak, nuts, peaches and caramel, tamed the sharpness of the dish whilst the spicy and rich mid palate flavours combined in perfect harmony with all the dish ingredients. I cannot think of another wine for this dish.
Carlos Martinez , The Lytellton London United Kingdom Visit Website
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serving and consuming

Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)

Palo Cortado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

The Most Elegant Sherry

It combines the subtlety of an Amontillado with the roundness of an Oloroso.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 17 & 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • High in Gylcerine Content 8 - 10 gr. / litre
Carlos Martinez , The Lytellton London United Kingdom Visit Website
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