‘Food pairing’ is all the rage: wine, of course, but also beer and even whisky have been brought to the attention of H & C News in recent weeks. And, generally, such pairings are effective in educating their audience in the many and enjoyable opportunities that exist for food and drink to complement and enhance each other – as well as attracting new customers to the venue.
Sherry, though it might not occur to some, provides another excellent opportunity for ‘pairing’ – as the Spanish have always known. And H & C News was recently delighted to visit Bedford & Strand just off Trafalgar Square to participate in their celebration of Sherry as part of the Bedford & Strand Wine Festival 2013, and to experience their take on ‘British tapas’.
For the month of July, Bedford & Strand are teaming up with historic wine family Gonzalez Byass, who have been producing high quality sherry in Jerez for over 175 years, to demonstrate the virtues of this versatile and historic wine of the Mediterranean.
Gonzalez Byass is best known for its award-winning, ultra-dry Fino, Tio Pepe, the perfect chilled aperitif, but also makes a wide range of other classic styles. These include dry and sweet Amontillados, Olorosos and the exceptional Rare Old Soleras, which are a minimum of 30 years old and are only available in tiny quantities.
An intriguing prospect, therefore, especially since the concept is to serve a glass of Sherry (100ml except for the PX) with a Pintxo food pairing. A tradition in some popular Spanish fino bars is to serve a small portion of olive, nuts, and a few slices of charcuterie with your sherry and, throughout July, Bedford & Strand are developing the same concept with Head Chef Tim O’brien and Head Bartender Ivan Ramos pairing both food and sherry for customers to enjoy.
The pairing menu – exceptional value
Without exception, the thought and preparation of the ‘pairings’ that follow delivered very enjoyable, complementary taste experiences, where the selected sherry worked ‘with’ the food to good, sometimes surprising effect.
And – take a look at the prices at which these pairings are being offered to customers: quite simply, exceptional value!
Tio Pepe Fino 100ml – £5.00
Roasted and salted almonds & olives
Tio Pepe is a crisp, fresh and uncompromisingly dry Fino. Served chilled, straight from the fridge, it is fantastic with food. It has a natural affinity with fish and is perfectly suited to tapas-style dishes such as ham, chorizo, olives and Manchego cheese.
Leonor Palo Cortado 100ml – £5.50
Wild boar terrine
Leonor Palo Cortado is aged for over 12 years, and has fine aromas of wood, vanilla and almonds. The palate is nutty and perfectly integrated with a long finish. Ideal with mature cheeses, good ham and nuts but also stands up well to red meats.
Alfonso Oloroso Seco 100ml – £6.00
Scottish fillet steak tartare
A personal favourite combination at the tasting. Alfonso is a delicious, dry Oloroso with a deep mahogany colour, warm spicy aromas and pronounced nutty flavours. It partners well with game, light cheese and pâté – or steak tartare!
1847 Solera Oloroso Dulce 100ml – £6.00
Norbury Blue Cheese
Solera 1847 has a velvety palate, with concentrated sweet raisin and figs from the addition of Pedro Ximenez.
Nectar Pedro Ximenez 50ml – £5.00 – A superior dark cream sherry aged for around nine years.
Vanilla ice cream – Sherry served in a shot glass and the customer pours it over the ice cream (or drinks it if preferred)
Rich, sweet and velvety smooth on the palate, Nectar shows complex flavours of caramel, dried fruits, figs, mocha, nuts and spices and is a perfect match for all sweet desserts.
Rare Old Soleras – Matusalem Oloroso Dulce and Noe Pedro Ximenez – 375ml Bottles – £45.00
We were also privileged to sample these very old rare soleras, which are served only by the half bottle, and priced accordingly. Think of them in the same way as you would an 18-year old malt whisky (chances are that it will have matured in a sherry cask), and you’ll understand the depth and complexity that they deliver. Matusalem, for example, is a blend of 75% Palomino and 25% Pedro Ximenez aged for over 30 years. A dark Oloroso sherry with fruity overtones of cinnamon, dried-fruits and candied peel, and a rich, sweet finish, it is the ideal partner for mature cheeses or rich desserts.
Sherry Cocktails
Not content to explore the taste combinations offered by the pairings above? Then try a sherry cocktail! Again, they may surprise the uninitiated with their taste combinations, but H & C News is confident that at least one of the following offered by Bedford & Strand will tempt you:
The Fine Oceanian Gimlet
Tio Pepe Fino shaken with Col. Fox Gin, fresh lime and lemon grass. Served in a chilled martini glass.
Jerez de la Frontera
Nectar Pedro Ximenez married with Havana 7yrs, fresh lemon and raspberries. Served in a chilled martini glass.
Solera Sour
1847 Solera Oloroso Dulce mixed with Havana Club Especial, fresh lime and egg white. Served short on the rocks.
The Bedford & Strand Food & Drink festival in 2013 allows all who visit the chance to explore new tastes and flavours in the heart of Covent Garden. No matter what the weather outside, you will find summer comforts down the hidden stairway at the end of Bedford Street!
1A BEDFORD ST, LONDON, WC2E 9HH
For more information click here