Enjoying sherry wine / pairings and recipes / Oloroso

Baked Pike with bacon confit

Pair with: Oloroso


Cooking time: 1 hour

Baked Pike with bacon confit, Iberian sausage with fennel carpaccio, fish consomme with red pepper coulis, from the Belgian Copa Jerez 2015 Team; For our second dish we continued our walk from the river bed to the land. A main course in which we combined pike and pork with powerful vegetables like fennel, peppers and almonds. Our chef loves cooking ‘basic everyday food’ to feed working-class people in a proper way. We bring you aside to the river-pike and the slow cooked bacon, a sausage with smoked pepper powder and fennel seeds,which is the most pronounced ingredient of the dish. We call it “From earth to river” and chose a 30 years old Oloroso to accompany it.

Author , Belgium


Serving and consuming

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.

  • Slightly Chilled in a White Wine Glass

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

  • Smooth and Persistent

    Ideal accompaniment for prolonging the sensation of intense flavours.

  • Ideal to Drink Glass by Glass

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