Game pie, paté, and salad with scattered Parmesan shavings… if this describes a summer lunch outdoors for you, then you’ve discovered the perfect wine to match it. A small-production Amontillado with hazelnuts, a saline crispness and dry, complex fruit. Perfect poise and balance.
Imagine the liquid heart of the sweetest, most unctuous part of a plump raisin, concentrated into a silky nectar. This has the colour and elegance of antique mahogany furniture. Seductive, sweet wine that replaces a pudding, but for the ultimate indulgence pour over vanilla ice cream.
Where to begin? The ancient solera means there are traces of wine in here from 1792, adding nutty, fig and cake richness to its vivid complexity. Its heart, though, is a savoury, woody character like an ancient Scotch. Match with the umami flavours of Japanese beef dishes or Stilton.
Have this with Fish and chips. Seriously. This is among the greatest food-and-wine combinations ever. It’s the saline tang and precise, citrus heart of the wine that makes it so good. Failing that, salted almonds and this exquisite Manzanilla eases your palate into any meal.
This sherry is a riddle, wrapped in a mystery, enclosed in an enigma. Part tangy, fresh Fino, part rich and nutty Oloroso. 20 years of gradual ageing make this the most complex wine from Williams & Humbert. The perfect way into dinner with almonds, great tapas and intelligent conversation.