Staff Reporter
FOR the perfect introduction to Jerez and its sherries, the best way is via a maridaje or ‘marriage’ with food.
At Jerez’s fantastic La Carbona – an atmospheric former bodega – this union has been taken to a new level, and the food is easily matched by service and atmosphere.
Two starters – one hot, one cold – followed by catch of the day (currently sea bass), then a Cantabrian steak are finished off with a cheesecake with raspberry coulis.
The wines graduate from pale yellow to deep cherry in colour and are selected especially to bring out the flavour of the dishes, or to ‘potenciar’ (strengthen) them.
The definite picks were the Palo Cortado with a sweet mackerel terrine, while the Oloroso went perfectly with a T-bone steak and a bone dry Fino was splendid with sea bass… and all for under €40 per person.
