|
Food-friendly sherry is a wine lover's delight
Sherry is so food-friendly that Chicago-based restaurateurs Cathy and Tony Mantuano dedicated a chapter of their cookbook, "Wine Bar Food: Mediterranean Flavors to Crave With Wines to Match" (Potter, 2008), to sherry-loving tapas such as Saffron-Pickled Cauliflower and Falafel Crab Cakes. Cathy, a wine expert, likes pairing the latter with a manzanilla, the bone dry, straw-colored sherry with the salty, sea flavors reminiscent of the coastal hamlet, Sanlucar de Barrameda, from which it hails. With the earthy cauliflower, she goes straight for a dry, tangy fino, the ultimate "tapas sherry." "Fino is easy to drink with a variety of flavors, from fried fish to cured olives and all...
|
|
| |