Baked Pike with bacon confit, Iberian sausage with fennel carpaccio, fish consomme with red pepper coulis, from the Belgian Copa Jerez 2015 Team; For our second dish we continued our walk from the river bed to the land. A main course in which we combined pike and pork with powerful vegetables like fennel, peppers and almonds. Our chef loves cooking ‘basic everyday food’ to feed working-class people in a proper way. We bring you aside to the river-pike and the slow cooked bacon, a sausage with smoked pepper powder and fennel seeds,which is the most pronounced ingredient of the dish. We call it “From earth to river” and chose a 30 years old Oloroso to accompany it.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre
Share this Recipe
Stay up to date on the lastest news from the Sherry region and events taking place near you.