Palo Cortado Sherry With Mushrooms

Nobody is quite sure why a sherry becomes a palo cortado – but nobody is sorry when it does. These are the finest wines of the bodega, and the name refers to the mark on the barrel that signifies the contents’ special character.

Palo cortado is fortified to a slightly higher level than its drier siblings (17%), and aged for longer. The result has the delicacy of a fino but the power of an oloroso, and pairs particularly well with mushrooms.

Whether you are eating boeuf bourguignon with button mushrooms, a portobello mushroom burger, or a Chinese-style soup with shiitake, this is the perfect accompaniment.

Source/Credits: The Guardian - My Sherry Amour