One could spend days in Jerez being amazed by the infinite pairings of dry sherry with food, if mostly to satisfy a curiosity of pairing a low to medium acid, non-fruity, fortified wine with seafood.
My revelatory meal was at the Restaurant “El Marques” in Jerez where we had an all-sherry pairing dinner.  Our starter was a plate filled with carpaccio of cod topped with an olive and lime vinaigrette, a crepe filled with smoked salmon, guacamole, cray fish and baby onions, and thin slices of king prawn dressed simply with local extra-virgin olive oil and Jerez vinegar …

We have all been trained to espouse the necessity of acidity in wine to pair with food.  But how much is the right amount?  Being an “acid freak”, I have always relished the rieslings, gruners, sauvignons, chenins, pinot noirs and cabernets, et al, with my food, regardless of the dish.  But on recent trips, a couple of wines have changed my perspective, one of them being sherry.  Sherry is the most under-appreciated wine in the world.  For years, wine writers and sommeliers have been saying that sherry is “the next big thing” …