Part of the pairing menu from Copa Jerez 2015 Russian participants Timur Abuzyarov and Ksenia Karpenko.
Our main course pairing is Valdespino Oloroso Solera 1842 from the memorable year when it was first made and duck breast, barley & quinoa, chanterelles and cherry condiment.
This pairing was born our of a conflict, out of a challenge. This magnificent Oloroso is so rich in the profile of flavours that it was quite hard to find an ideal partner to marry it with. In this dish we wanted to highlight the heart and soul of our beautiful country of Russia by the ingredients used. Slightly smoked duck breast is served with traditional Russian barley porridge & quinoa, which by difference of textures lightens the barley.
We also use seasonal ingredient: chanterelles of two kinds - the traditional yellow ones & black ones which only can be found in the forests of Russia.
The great legacy of Jerez - the solera system gives this Oloroso extraordinary complexity. The smoky character of this dish is obtained via duck breast being smoked on alder scobs, tobacco notes well integrated in Oloroso and the candied young strobiles laying out a terroir of Russian forest on your palate.
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