Sherry has the ability to really stand mouth feel with certain foods – it gives an extra dimension of pleasure. It can accentuate umami-rich foods, such as meat, fish, shiitake mushrooms and cheese.
“Sherry has the non-volatile components that make a big difference to the mouth feel – and this is the uniqueness of Sherry over wine but what we’ve tried to do here is a two-pronged approach. The pairing with Sherry, with these dishes is actually on two levels. I would say this is certainly a unique approach. It’s unconventional. Because normally when you take wine and food pairings, they’re paired on aroma.”
