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Digital Subscriptions > Delicious Magazine > June 2016 > OLOROSO SHERRY

OLOROSO SHERRY

Years ago the Brits would buy sweet cream sherry for granny, then we went all sophisticated with light, bone-dry fino as a chilled aperitif. Now chefs have fallen for the complex flavours of this darker, more heady but still dry style

THE TREND INGREDIENT

WHAT YOU NEED TO KNOW ABOUT IT

Sherry is a fortified wine, aged in wooden barrels. Oloroso is darker and stronger than most sherries and has been oxidatively aged – some air is let into the barrels – developing complex, nutty flavours. Look out for dry versions, which tend to be more sophisticated than their sweeter counterparts. Dry oloroso has a slightly sweet aroma, so its dry taste comes as a surprise but makes it mouthwatering to cook with. The warm fragrance hits you a mile away, and its flavour gives savoury depth to shellfish, meat and vegetable dishes.

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About Delicious Magazine

This month in delicious. we’re celebrating summer with £12,000+ prize giveaway, the ultimate kebabs, a brilliant Byron burger as well as a street party fit for a queen. Elsewhere Eric Lanlard serves up a new scone for Wimbledon, Sophie Michell shares healthy recipes, and Theo Randall gives a risotto masterclass. And don’t miss how to upgrade your cooking with fresh herbs. Plus there’s recipes to save time and money, 16 pages of stunning cake recipes and more.
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