TYPES OF SHERRY
MANZANILLA
Aromas: chamomille, almonds, dough, red apple
Flavors: dry yet fresh and light, delicate bitter aftertaste
Food Pairing: fish and seafood, as well as cured meat
Cocktail: Chamomile Snapper
FINO
Aromas: almonds, dough, wild herbs
Flavors: dry and fresh, delicate almond aftertaste
Food Pairing: tapas, especially olives, nuts and Iberian cured ham
Cocktail: Bamboo Flip
AMONTILLADO
Aromas: hazelnut, herbs, dark tobacco
Flavors: dry complex acidity, lingering nutty & woody aftertaste
Food Pairing: soups & consommés, white meat, blue fish (tuna)
Cocktail: Albero Highball
OLOROSO
Aromas: walnut, vegetable, noble wood
Flavors: dry with. ahint of spice and leather
Food Pairing: meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks
Cocktail: Beer Knees
PALO CORTADO
Aromas: bitter orange and fermented butter
Flavors: round and smooth, lingering aftertaste
Food Pairing: nuts, cured cheeses & more concentrated consommés and stews
Cocktail: Rebujito
MEDIUM
Aromas: sweet pastries, quince jelly and apple
Flavors: dry start, sweeter finish, vaporous aftertaste
Food Pairing: pâté, quiche and any especially spicy dish
Cocktail: Lost Foggy
CREAM
Aromas: roasted nuts, caramel and nougat
Flavors: sweet almond and dough, balanced syrupy aftertaste
Food Pairing: fruits (melon) and pastries, ice cream, foie gras and blue cheeses
Cocktail: High Tea
MOSCATEL
Aromas: jasmin, orange blossom, honey, citric hints
Flavors: restrainedly sweet, floral notes to lightly bitter finish
Food Pairing: pastries & desserts which are not excessively sweet, based on fruit and ice-cream
Cocktail: The Perfect Lepanto
PEDRO XIMENEZ
Aromas: raisin, fig, date, grape syrup, toasted coffee, cocoa
Flavors: extreme sweetness, velvety syrupy aftertaste
Food Pairing: desserts based on slightly bitter chocolate, with ice creams & intesne blue cheeses
Cocktail: La Joya
