Enjoying sherry wine / pairings and recipes / Amontillado

A delicious Iberico stew

Pair with: Amontillado


Cooking time: 3 hours

Recipe created by Carin Leenders de Vries for the International Sherry Week Blog Contest 2019



A delicious Iberico stew

- Marinate the Iberico for 1 hour, sprinkled with salt, pepper and ground coriander in the amontillado.
- Cut the vegetables into wide strips and fry them in 75 g golden brown butter for 5 minutes, let them cool.
- Cut the oranges in thick slices.
- Melt 75 g butter together with the oil and when golden brown bake the meat on each site till brown, take it out of the pan, put the orange slice on the bottom, turn them twice and than add the anchovy and broth. Place the meat on top, put the lid on the pan and let it simmer for 3 hours.
- Add the vegetables the last 30 minutes.
- Serve with potato parsnip puree where a beurre noisette is added to taste and a glass of Amontillado wine


Author , Netherlands


Serving and consuming

Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

  • Slightly Chilled in a White Wine Glass

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

  • Dry but Intense

    Its dry and intense flavour adapts to difficult and risky pairings.

  • Ideal to Drink Glass by Glass

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