Pairing Sherry with Food:
Anything with nuts in it probably has a friend in some sort of sherry. Finos and Manzanillas make great aperitifs, and match perfectly with many tapas and hors-doevres such as olives, shrimp, nuts, and hard cheeses; light Manzanillas are also a hit with raw oysters. Amontillados are a little more robust; I find they're great with creamy soups like chowders and bisques and may be the best sherry for main courses like game birds and white meats generally. Oloroso, Cream, and Pedro Ximenez Sherries can all work with a variety of desserts, and the latter also complements blue cheeses like Cabrales or Valdeon very well. A dry Oloroso or even a Palo Cortado can also suit beef dishes; although they lack tannins that would cut through fattiness, their inherent intensity often balances well and the Oloroso's flavor can add depth to the meat
A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.
Amazon
Tuesday, May 25, 2010
Subscribe to:
Post Comments (Atom)
Is consuming Wine daily good for health?
The idea of consuming wine daily, particularly red wine, has been a topic of interest for many years, with some studies suggesting potentia...
-
Pot stills and patent stills are two different types of distillation apparatus used in the production of alcoholic beverages, particularly...
-
The quality of service staff in any establishment reflects the quality of the establishment itself. No matter how good the food and ambien...
-
This is usually called "plate service” because the food is already placed in the plate in the kitchen ready to be served to the guest...
No comments:
Post a Comment