Oaked Smoked Sirloin of Beef
Pair with Palo Cortado
I had to marry a dish with an array of very distinct flavours. The pungent intensity and sweetness of the smoked beef fillet, the wild mushrooms earthiness and the highly aromatic truffles. My choice of sherry had to have all the qualities I needed for the pairing. The complex, intense aromas of toasty oak, nuts, peaches and caramel, tamed the sharpness of the dish whilst the spicy and rich mid palate flavours combined in perfect harmony with all the dish ingredients. I cannot think of another wine for this dish.
serving and consuming
Pairing Palo Cortado with food
"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)
Palo Cortado fast facts
- Alcoholic content between 17 & 22% vol.
- Sugar < 5 gr. / litre (normally < 1 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.