Food Suggestions

The following dishes go well with The Society's Fino (SH571)

Hard Cheeses

Hard Cheeses

These cheeses can often be quite salty and dry and sometimes a little nutty in flavour. Many favour Claret with this style of cheese, though opt for flessy, sweet flavours and not overly tannic bottles. A good Amarone, ripe Chianti or even Aussie shiraz would work too. If you favour a white, then Sherry, and white Rioja are good bets.
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Manchego

Manchego

Spain’s best-known sheep’s milk cheese is traditionally served with rich, ripe Rioja. A dry Sherry or white Rioja would be delicious too.
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Nuts

Nuts

Deep, dark, silky sweet muscat, preferably with some age, works well or opt instead for fortified wines like Tawny Port or a sweet Madeira.
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Anchovies

Anchovies

Go better with red, try sturdy Portuguese or a Southern French wine. Some say that wine from Collioure is the perfect match.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Gazpacho

Gazpacho

There’s nothing more refreshing than a bowl of gazpacho on a hot day and it should be served with the driest of whites like Muscadet or some of the new-wave whites from the Iberian Peninsula. A chilled glass of Sherry would be divine.
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Olives

Olives

Typically served with aperitifs, the saltiness of olives can be a tricky match. Sherry would be the obvious choice with the drier Fino and Manzanilla styles working best. Mediterranean dry whites and rosés can be an equally good choice – some of the new-wave whites from Spain and Portugal offer lots of flavour alongside tangy freshness to get the taste buds going before the meal.
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Oysters

Oysters

A chilled glass of Champagne or Fino would be a good match here. Alsace riesling and Loire sauvignon blanc are also classic partners; equally good is Picpoul de Pinet from the Languedoc, or try an English white for a change.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Roasted Veg Thai Soup

Roasted Veg Thai Soup

This recipe for using up leftover root veg is surprisingly filling and satisfyingly full of flavour. Wine with soup can seem a little strange, but sherry comes into its own here. A chilled glass of fino would be refreshing or opt for richer amontillado styles if you include more squash or pumpkin in the dish. Dry Alsace whites have enough pep to cope with the spice; new world dry riesling or pinot gris might work too.
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Anchovies

Anchovies

Go better with red, try sturdy Portuguese or a Southern French wine. Some say that wine from Collioure is the perfect match.
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Crab

Crab

Rich tasting whites from chardonnay, viognier or semillon cut through the rather assertive flavour of crab meat well. White Rioja, particularly in the traditional style can be wonderful.
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Herring

Herring

Herring needs something with crisp, lemony acidity to counteract its oiliness. Muscadet and Vinho Verde work well.
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Mackerel

Mackerel

Like herring, mackerel is an oily fish and needs whites with crisp acidity to counteract this. Wines from the Loire or some of Portugal’s smart new whites would be good choices. Dry rosé and Sherry work well too.
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Sardines

Sardines

The rather oily nature of sardines (baby pilchards) requires wines with good acidity and enough oomph to handle their rather assertive flavours. The Spanish and Portuguese love sardines and the wines of their western shores, sherry and albariño, can be relied upon to work well. Rosés, particularly those of robust, Mediterranean proportion, are always a good bet too. Our recipe for sardines with spicy breadcrumbs is a great way to use up the remains of a good loaf. The fish is always best fresh though.
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Smoked mackerel

Smoked mackerel

The oiliness of the fish combined with the assertive smoky flavour require wines with good acidity, ripe fruit flavour and ‘cut’. An albariño from Portugal or Galicia might work well as would Provençal whites and rosés. Aromatic English wines can work well too and crisp dry Sherry is always good.
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Sushi

Sushi

There are (still expensive) Japanese whites that mirror the delicate, subtle flavours of Sushi and Sashimi but these are all too difficult to source. In-place of this try the audacious dry whites of Switzerland made from chasselas and jacquère. If you are feeling truly adventurous, try the entirely unique, oxidatively-styled Etoile Vin Jaune from the Jura; otherwise a dry Manzanilla or Fino sherry would also offer an interesting counterpoint to the flavours of a dry, salty sake. The crisp flavours of a sauvignon blanc, dry riesling or young, fresh picpoul de pinet would be perfect too.
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Tuna

Tuna

The Italians and Portuguese make some wonderfully food-friendly wines from a vast array of flavoursome indigenous varieties which would partner tuna with ease. The assertive limey richness of Aussie riesling or semillon would work well too. Spanish whites and Sherry are terrific and Mediterranean rosés.
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Spanish Chicken Salad

Spanish Chicken Salad

Gordon Ramsay's recipe for Spanish Chicken Salad with Chorizo, Chickpeas & Olives is a great way of using up the leftovers from a roast chicken or turkey. It cries out for a full-bodied rosé, but crisp sherry and Mediterranean style whites would work well too.
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