Duck sausage, rice, english peas, raisin, cumin, beer, and spinach, paired with Palo Cortado
For this 2016 Copa Jerez U.S. Finalist dish, Palo Cortado seamlessly reiterates the gamey sweet sausage as it has a medium body and nuttiness that coats the palate. The hazelnut, light marzipan, and toffee notes from the oxidative aging in the wine works well with the unctuous creaminess of the paté and there are herbal qualities on the finish that are redolent of spice which brings out the cumin and baking spice of the sofrito in the rice. This is a satisfying pour with a homey dish.
Find the recipe here.