What foods pair well with fortified wine?
Match the style to the food. Dry fortified wines (Fino and Manzanilla sherry) suit seafood, ham and tapas; nutty styles (Amontillado, Oloroso) suit game, cured meat and hard cheese; sweet styles (tawny and ruby Port, Pedro Ximenez, Madeira) suit blue cheese, chocolate, nuts and desserts. A good rule is to keep the wine at least as sweet as the dish.
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What goes well with fortified wine?
Fortified wines are wines with distilled grape spirit added, so they are stronger than table wine. They differ a lot in sweetness, so the best pairing depends on the style, not the word fortified.
| Style | Pairs well with |
|---|---|
| Fino, Manzanilla sherry (dry, light) | Prawns, squid, smoked salmon, jamon, Manchego, tapas |
| Amontillado sherry | Cured meats, game pate, Manchego, Comte |
| Dry Oloroso sherry | Game such as pheasant and venison, duck, Iberico pork |
| Pedro Ximenez, cream, sweet Oloroso | Rich desserts, toffee puddings, pecan pie, salted caramel ice cream |
| Tawny Port | Nutty desserts, mince pies, hard cheeses such as Manchego and Parmesan, blue cheese |
| Ruby, LBV, vintage Port | Chocolate, cheese such as Roquefort, cherry desserts |
| Madeira | Custard tart, sticky toffee pudding, cheesecake, mince pies, cheddar |
How do you choose a pairing?
- Match sweetness: a wine drier than the dessert tends to taste thin.
- Pair intensity with intensity: rich dishes need a rich style.
- When unsure, a cheese board with nuts and dried fruit works with many styles.
How should you serve fortified wine?
Fino and Manzanilla are best well chilled; sherry producers and wine writers give figures from about 5 to 9 C (41 to 48 F). Richer styles are usually served less cold, and Port is often served cool rather than cold. Pour small glasses for sweet styles.
How long does it keep after opening?
Fino and Manzanilla should be kept in the fridge and finished within about a week. Richer sherry styles keep longer, from a few weeks to a couple of months depending on the style. Madeira keeps longer still because it has already been heated and oxidized. These are general guidelines from wine writers; smell and taste before pouring.
This is general guidance, not medical advice; fortified wines are strong, so pour small measures.
People also ask
What cheese goes with Port?
Blue cheese such as Roquefort or Stilton is a classic match; hard cheeses like Parmesan and Manchego also suit tawny Port.
What food goes with dry sherry?
Seafood, jamon and tapas suit Fino and Manzanilla.
Can I serve fortified wine with dessert?
Yes, if the wine is as sweet as the dessert or sweeter. Pedro Ximenez, tawny Port and sweet Madeira are common choices.
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