Find The Perfect Sherry & Food Pairing

This dark, unctuous drink is fabulous at the end of a meal, poured over ice-cream or served in a glass as an accompaniment to a chunk of dark chocolate, a gooey brownie or an airy souffle.

Palo cortado pairs particularly well with mushrooms. Boeuf bourguignon with button mushrooms, portobello mushroom burger, or a Chinese-style soup with shiita.

Oloroso is the richest of the dry sherry styles, flavours of cinnamon, figs & hazelnuts in oloroso sherry make good pairings for all sorts of red meat – grilled chops to thick stews slow roasts mellowing in their own juices.

Cream sherry is a sweeter, blended version invented by Harvey’s in the 19th century for the British market. Serve with pate, especially one that has a touch of spice.

Fino sherry retains all its delicate, perfumed nuttiness when confronted with this spiky vegetable. Better still, the wine performs the same trick with another ingredient that gives sommeliers headaches: tomato.

Manzanilla is such a great match for fish: from sushi to smoked salmon, fresh oysters to grilled squid – and even fish and chips.