Enjoying sherry wine / pairings and recipes / Amontillado

Veal Demisec with Pan-Seared Sweetbread

Pair with: Amontillado


Cooking time: 2 hours

Part of the championship trio pairing menu of Copa Jerez 2015 winners Michelle Matthews and Ian Adams, this Amontillado pairing features pan-seared sweetbreads and roasted porcini filling, freshly made pasta, and licorice-infused veal demisec, all accompanied by a creamy sunchoke puree and shaved black truffle.

Author , United States of America


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.