Comments on: Sherry or Montilla-Moriles? http://vinoverve.com/2007/09/27/sherry-or-montilla-moriles/ Sun, 05 Feb 2012 12:09:35 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Rory http://vinoverve.com/2007/09/27/sherry-or-montilla-moriles/comment-page-1/#comment-14 Rory Sat, 29 Sep 2007 19:17:00 +0000 http://vinoverve.com/?p=48#comment-14 Wine pairing 101 - <br/><br/>1. Match intensity of flavor and texture. Oysters and Muscadet are natural because they are subtle and mild flavored.<br/>2. Like flavors. Barolo tends to have black truffle aroma and flavors, great with wild mushroom rissotto. <br/>3. Complementary components. Acid and tannin are great food components because it helps balance the palate experience. High tannin wines like those from Bordeaux work well with lamb or steak because high fat richness in your mouth is cleansed by tannin.<br/><br/>The rule on dessert wines paired with food is that the wine must be sweeter than the food. Otherwise the wine will lose it's flavor completely. <br/><br/>The Alvear Solera Cream is sweet, and paired very well with the subtle flavors of the Chocolate Hazelnut Pot de Creme. <br/><br/>The PX Solera 1927 can match even the most decadent desserts because it is extremely sweet. <br/><br/>Sherry style wine share a nutty, brown sugar, molasses, raisinated fruit flavor profile so pairing with like flavors is a natural. Nut desserts, mocha, creme brulee, and, my favorite, cheese. Just match flavor intensity to flavor intesity so neither the food or wine is too dominant. Thanks for the comments! Wine pairing 101 –

1. Match intensity of flavor and texture. Oysters and Muscadet are natural because they are subtle and mild flavored.
2. Like flavors. Barolo tends to have black truffle aroma and flavors, great with wild mushroom rissotto.
3. Complementary components. Acid and tannin are great food components because it helps balance the palate experience. High tannin wines like those from Bordeaux work well with lamb or steak because high fat richness in your mouth is cleansed by tannin.

The rule on dessert wines paired with food is that the wine must be sweeter than the food. Otherwise the wine will lose it’s flavor completely.

The Alvear Solera Cream is sweet, and paired very well with the subtle flavors of the Chocolate Hazelnut Pot de Creme.

The PX Solera 1927 can match even the most decadent desserts because it is extremely sweet.

Sherry style wine share a nutty, brown sugar, molasses, raisinated fruit flavor profile so pairing with like flavors is a natural. Nut desserts, mocha, creme brulee, and, my favorite, cheese. Just match flavor intensity to flavor intesity so neither the food or wine is too dominant. Thanks for the comments!

]]> By: gopaz http://vinoverve.com/2007/09/27/sherry-or-montilla-moriles/comment-page-1/#comment-13 gopaz Sat, 29 Sep 2007 14:41:00 +0000 http://vinoverve.com/?p=48#comment-13 Fabulous article Rory! I really enjoyed the combination of research with your personal take on a style that few grow to love. The only comment I had is that I wish you explained more from a sommelier perspective why each course paired well with the food, and how the flavors did or did not work well. You mentioned the high acidity of Fino being a fabulous aperitif to stimulate the appetite, but I was craving for more info on how the Cream Sherry paired with the dessert. I tend to think creamy flavors with a creamy dessert might too much, but maybe not.<br/><br/>Overall, I loved this article though. Well written and very informative. Thanks for sharing it with me! Fabulous article Rory! I really enjoyed the combination of research with your personal take on a style that few grow to love. The only comment I had is that I wish you explained more from a sommelier perspective why each course paired well with the food, and how the flavors did or did not work well. You mentioned the high acidity of Fino being a fabulous aperitif to stimulate the appetite, but I was craving for more info on how the Cream Sherry paired with the dessert. I tend to think creamy flavors with a creamy dessert might too much, but maybe not.

Overall, I loved this article though. Well written and very informative. Thanks for sharing it with me!

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