Discover Ravinder Bhogal’s ‘No Borders’ Sherry-Food Pairing: Insights from Henry Jeffreys

Sherry is one of those drinks that many people recognize but few truly understand. While the term "sherry" often conjures up images of sweet, creamy variants, true sherry lovers know that there’s so much more to this Spanish wine.

Currently, organizations like the El Consejo Regulador, the governing body for sherry, are trying to change how people view this drink. Recently, they launched the "Grandma Was Right" campaign, highlighting the traditional aspects of sherry. One amusing idea suggested by wine columnist Victoria Moore is to rename cream sherry as "Mince Pie Wine" during the holiday season. It’s an interesting thought—especially since it would make people think differently about the wine.

However, this raises a crucial question: how can they market the dry sherries that wine enthusiasts rave about but the general public often overlooks?

For over two decades, the Consejo has emphasized sherry’s reputation as a superb food wine. "Our goal is to put gastronomy at the heart of what we do," said César Saldaña, the Consejo president. They even host the Copa Jerez, an annual competition where chefs pair dishes with sherry.

Yet in Britain, many still link sherry with traditional pairings like olives and gambas a la plancha. While delicious, this limited perspective makes it tough to showcase sherry’s versatility. To tackle this, Jennifer Middleton from the Consejo is looking at innovative ways to inspire people, like hosting supper clubs in London.

One such club took place at Jikoni, a restaurant known for blending Indian flavors with global influences. In attendance were various culinary stars, including top chef José Pizarro and food expert Fiona Beckett, all aiming to enjoy sherry as they do in Spain—paired with a meal.

The menu was creative. It started with a carrot, fennel, and goat’s curd dip on thin Sardinian flatbread, served with dry sherry. Balanced and spiced, it worked brilliantly with the wine. They also paired aged manzanilla with scorched peaches and whipped tofu, showcasing sherry’s compatibility with non-traditional dishes.

A standout pairing was the deep-fried artichoke served with spicy mayonnaise alongside an Amontillado sherry, which elevated the dish beautifully. Surprisingly, the dry oloroso paired excellently with a spiced lamb dish, acting like an unexpected yet delightful gravy.

Dessert featured a rich Solera East India sherry with banana cake and miso butterscotch—a combo that turned out to be a hit, with the sherry enhancing the dessert’s sweet notes.

The evening proved enlightening, showing sherry’s ability to complement a wide range of flavors. As more dinners like this are planned, they’re helping to shift perceptions around sherry and draw attention from the British wine scene.

The goal? To make people rethink sherry, moving from recognition to actual appreciation and sales. Events like these could be the key to revitalizing interest in this storied beverage.

For further insights on sherry and its diverse pairings, you can explore the Consejo’s resources here.

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