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Gastronomy is changing, and with this change, one after another, the old rules insisting on specific accompaniments to specific dishes are disappearing. We have moved on from the old “red wine for meat and white wine for fish” dogma to a much freer and more rewarding panorama in which many other drinks, like Sherry and a host of others, are claiming their rightful place at the table. The possibilities become especially interesting with the spirit which is made from wine: brandy.
Ever more chefs are offering culinary creations which achieve their maximum gastronomic expression in the company of Brandy de Jerez, and are taking advantage of the possibilities offered by its large range of styles, be they different periods of ageing or the type of Sherry which had seasoned the barrels in which the brandy was aged. Here are just two suggested food matches, as simple as they are marvellously harmonious:
The harmonies that Brandy de Jerez creates with cheeses are unanimously accepted, whether they are unctuous, with creamy textures, goat’s cheese or pressed paste cheeses and, v especially, with those of intense flavor, such as blue cheeses, ideal for enhancing the nuances of brandy.
Likewise, the combination of Brandy de Jerez with chocolate offers extraordinary sensations. The initial sweet notes and nutty flavors of the brandy are ideal for bringing out the best in a good quality dark chocolate. The most suitable chocolates to combine with Brandy are those with a high concentration of cocoa.
Brandy de Jerez offers surprising gastronomic experiences in harmony with different dishes. In countries such as the Philippines, China or Mexico it is customary to accompany a meal with a glass of Brandy de Jerez, a tradition which is now a trend on tables all over the world.
Finally, Brandy de Jerez is also frequently used in cooking: not only for the traditional flambé, but also as an ingredient in recipes of all kinds, providing dishes with that “magical” component which elevates them to levels of exquisiteness.
It has a wide range of uses and can be used in a variety of dishes, from fish and seafood to the preparation of meat fillings, sauces, stews and, of course, countless desserts.
