| Restaurant |
El
Tambuche
Avenida de la Bajamar, 2
El Puerto de Santa María, Cadiz
(34) 956 051 154
|
| Who |
Sommelier
Miguel Monje |
| Wine |
Manzanilla – “Aurora”,
Bodegas Pedro Romero |
| Dish |
Salmorejo con migas
manchegas y jamon (Salmorejo with Jamón Iberico) |
| Pairing
Notes |
Manzanilla
is the light, refreshing specialty of Sanlucar de Barrameda.
Like the better-known fino, it is light straw in color, almost
clear, and bone-dry; the distinction comes from Sanlucar’s
sea air, which makes the blossom of the plant larger and more
aromatic, adding a slight bitterness to the final product.
It is a classic pairing for the region’s tapas, from
the sweet, rich and oily Jamón Ibérico to steamed
shellfish. The dry, subtly oaky Manzanilla proves a refreshing
counterpoint to the rich Salmorejo, a classic gazpacho-like
soup of roasted peppers, herbed breadcrumbs, and jamón
Ibérico. It cuts through the rich, creamy soup and
jamon, cleansing the palate and preparing for the next bite.
|
| Wine |
Amontillado Seco, Bodegas
Lustau |
| Dish |
Atun rojo con miel,
migas manchegas, couscous y cebolliatas (Red Tuna with
Honey, Maghreb Spices, Couscous and Scallions) |
| Pairing
Notes |
The Amontillado
Seco is slightly bitter with oak on the nose and a toasted,
honey flavor on the palate that matches and rounds out the
spiced and honey-marinated tuna. |
| Wine |
Palo Cortado “Marqués
de Rodil”, Bodegas Emilio Hidalgo |
| Dish |
Choco plancha con butifarra
de Chiclana y alioli de pera (Cuttlefish with Butifarra
from Chiclana and Pear Aioli) |
| Pairing
Notes |
Light
gold in color, Palo Cortado is slightly sweet on the nose
but crisp and dry on the palate. It is a dexterous, mid-bodied
Sherry that pairs with both meat and seafood, making it the
perfect match for this dish featuring a cube of butifarra
sausage and sautéed cuttlefish. The Palo Cortado stands
up well to the rich, sweet pork sausage without overwhelming
the flavor of the creamy cuttlefish. A delicate aioli with
pear segments binds the two components on the plate. |
| Wine |
Dry Oloroso “Bailen
Oloroso”, Bodegas Osborne
Santa Maria Cream, Bodegas Osborne
|
| Dishs |
Pastel árabe
con puré de hierbabuena (Arab Pastel with Quail,
Mint Cream and Pedro Ximenez)
|
| Pairing
Notes |
Oloroso
is the classic pairing for meat, deep golden-brown, aromatic
and slightly sweet and spiced on the nose and the palate.
Cremoso is a blend of Oloroso and Pedro Ximenez that, according
to Monje, many outside the region prefer for its sweetness.
Oloroso was hands-down the better pairing of the two; the
mix of sweet, savory and spiced notes in the glass mirror
the luxurious Pedro Ximenez-glazed quail without overwhelming.
Monje prefers to serve Oloroso in a deep, wide red wine glass,
at room temperature, to better release the multi-layered flavors
and scents. |
| Wine |
Pedro Ximenez “Romante”,
Bodegas Sanchez Romante |
| Dish |
Tiramisu “crocant”
con helado de moro y vinagre de Jerez (Tiramisu with
Blackberry Ice Cream and Jerez Vinegar) |
| Pairing
Notes |
Pedro
Ximenez is the thickest, richest and sweetest of the sherries.
It is a dark, impenetrable brown with golden highlights, unctuous
and raisin-y in flavor. It is generally served with, or as,
dessert, though it's the undisputed favorite cooking sherry
of regional chefs. As a sauce and as a vinegar it pairs beautifully
with local beef, pork and fish, and is commonly found in the
desserts it accompanies. It is a logical pairing for the sweet
blackberry ice cream drizzled with Pedro Ximenez vinegar,
and a faultless one. |
