Wine: It's time to give sherry another try with food

International Sherry Week is just gone for another year and given how much wonderfully complex sherry I consumed, I’m going to try to convince you once again to explore this great drink as a food wine.

A highlight of the week was an evening spent in the company of the hugely knowledgable sherry educator Paddy Murphy (Twitter: @VineInspiration).

We did a bit of a restaurant crawl trying food and sherry matches from salt cod with Lustau Fino (Ely Wine Bar) to autumn consommé with burnt onions and pumpkin with 40 year old ‘Quo Vadis’ Solera Amontillado from Delgado Zuleta (in Luna restaurant).