Chef Nico Corbesier, and sommelier, Andy De Brouwe from Les Elevuers, in Halles (near Brussels) joined the global International Sherry Week celebrations last week to present a spectacular Sherry Pairing menu with local seasonal products, each paired with a different style of sherry.
Importers, sommeliers, wine professionals and press gathered together to celebrate Sherry Week whilst discovering the versatility of the wines through the specially designed menu.
Guests were guided through the tasting by Master of Wine, Pedro Ballesteros Lopez, who shared his own passion for the wines and why each pairing was a perfect match.
Les Elevuers Sherry Week Pairing Menu
Oyster sorbet Greek yogurt. Bar tartare, herbed oil, buckwheat
Wines: Gutiérrez Colosia, Fino & La Guita En Rama
Saint-Jacques shell, celery root risotto, pork foot
Wines: Amontillado Vina AB & Palo Cortado Leonor
Fillet of saddle, parsnips, Oloroso, porcini mushrooms, hazelnuts
Wines: Oloroso VORS Gonzalez Byass 30 years & Osborne Medium Dry
Belgian chocolate bitter, loquats, autumn truffle, olive oil, PX
Wines: Ximénez-Spinola, Old harvest & Olorosso VOS 1842
