Sherry and Turrón - A Sweet Pairing
Sweet Emotion…. For Sherry and Turrón
One of life's simple pleasures is the art of food and wine pairing. It's a journey of discovery, a chance to venture beyond the familiar and uncover unexpected flavor combinations. This Sherry Week, let's celebrate a classic pairing, González Byass Sherry and Torrons Vicens Turrón.
Sherry is a type of fortified wine that is made from white grapes grown near the city of Jerez de la Frontera in Andalusia, Spain. The most common grape used in sherry is Palomino, but other varieties like Pedro Ximénez and Moscatel are also used. Turrón is a confection, often associated with Christmas in Spain. It is a type of nougat, made with honey, sugar, egg white, and toasted almonds (or other nuts) in either a hard or soft form.
A renowned Spanish sherry producer with a legacy spanning nearly two centuries, González Byass was established in 1835 by Manuel María González and Robert Blake Byass. Now helmed by the fifth and sixth generations of the founding family, the company continues to craft exceptional sherries from its base in Jerez de la Frontera, Andalusia. Their iconic Tío Pepe fino sherry is a testament to their commitment to quality and tradition.
Since 1775, Torrons Vicens has been delighting palates with its exquisite traditional nougat. This Spanish company meticulously crafts its sweets using time-honored recipes and methods, combining honey, sugar, egg whites, and toasted nuts, often almonds. Their dedication to quality and tradition has solidified their reputation as a leading producer of high-quality nougat.
Today’s contenders are four styles of Sherry from and Turrón from varying in sweetness levels and intensity.
The Sherries:
Gonzalez Byass Vina AB Amontillado is a young amontillado with a light amber color. On the nose, it offers a subtle and delicate bouquet of Palomino aromas, with prominent notes of toasted hazelnuts and walnuts and a hint of yeast from its time under flor, dried citrus peel. The palate is pleasantly balanced with a subtle oak influence from its 12 years in cask. The finish is long with a slight saltiness and bitterness.
Leonor Palo Cortado is made from 100% Palomino Fino, aged on average for 12 years in American oak followed by traditional solara system. It is a captivating sherry with a rich, nutty nose that hints at dried fruits and a touch of spice. On the palate, it's initially sweet and unctuous, with flavors of fig and caramel, transitioning to a dry, mineral-driven finish.
Harveys Bristol Cream is a blend of 80% Palomino and 20% Pedro Ximénez, blend of solera with an average of 7 years ageing. A blend of sweet oloroso and neutral spirit, cream sherry is a popular choice for dessert. Its creamy texture and sweetness make it a good match for turrón. Its a rich and complex sherry offers a deep mahogany color with golden highlights. The nose is inviting with aromas of raisins, caramel, and a hint of spice. On the palate, it's smooth and creamy with flavors of dried fruit, toffee, and a touch of oak. The finish is long and warming, leaving a pleasant sweetness that lingers.
Nectar Pedro Ximenez sherry is from raisined 100% Pedro Ximénez grapes. PX sherry is incredibly sweet, unctuous and concentrated. It has an average of 8 years in American oak followed by the traditional solera system. It is a deep mahogany color with an intense aromas of raisins, figs, and dates complemented by notes of burnt honey, caramel, and baking spice. The palate is rich and velvety, with a concentrated sweetness balanced by a subtle acidity. The finish is long and lingering, with flavors of dark chocolate and dried fruit.
The main types of turrón:
Turrón Duro/Alicante (Hard Turrón): Alicante: This type is harder and crunchier, with whole or chopped almonds. It has a more distinct nutty flavor. This type is characterized by its crunchy and brittle texture. It's also made with honey, sugar, egg whites, and almonds, but it has a higher proportion of almonds and is often from the Alicante region.
Turrón Blando/Jijona (Soft Turrón): This type is soft and chewy, with a smooth texture made by grinding the almonds into a fine paste. This type is known for its smooth and creamy texture. It's often made with honey, sugar, egg whites, and almonds, and it's typically from the Jijona region.
Turrón de Yema Tostada: This is a type of hard turrón that includes candied egg yolks.
Turrón de Guirlache: This is a hard turrón made with caramel instead of honey.
After many sips and bites, these pairings won me over with their complicity:
González Byass Vina AB Amontillado & Turrón Jijona: The Amontillado's dry, nutty notes complement the Turrón's smooth, silky texture and subtle sweetness.
Leonor Palo Cortado & Turrón Alicante: The Palo Cortado's complexity pairs well with the Turrón's harder, crunchier texture and flavor profile. The Sherry's oxidative notes enhance the Turrón's nutty flavors, creating a harmonious blend.
Harveys Bristol Cream Sherry & Turrón de Yema Tostada: The Sherry's sweetness and nuttiness accentuate the Turrón's velvety custard and eggy richness. The caramel-like flavor of the Turrón cuts through the Sherry's richness with its acidity, creating a balanced and complementary duo.
Nectar Pedro Ximenez & Turrón de Guirlache: The Sherry's layers of flavor electrify the Turrón's unctuous, sticky toffee and burnt caramel nuttiness.
Ultimately, the best Turrón and Sherry pairing is a matter of personal taste. Experimentation is key to discovering your perfect match, whether it's a holiday treat or a simple indulgence.
When pairing sherry and turrón, it's important to consider the sweetness and flavor profile of both. A sweeter turrón will often pair best with a sweeter sherry, while a less sweet turrón can be paired with a drier sherry.
Ultimately, the best turron to pair with sherry is a matter of personal preference. Experimenting with different combinations is the best way to find your perfect sherry and turrón pairing.
Many thanks to Gonzalez Byass and Torron Vicens for this delightful sweet moment. Salud
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