Wine for me is all about a time and a place, there is no better representation of that then in Jerez and Sherry. Sherry was born from adventure, exploration and happy accidents, and boy how lucky we all are to have access to its beauty.
Gil Avital was first introduced to the hospitality business at age 21 by his parents' neighbors, who opened a restaurant in his hometown in his native Israel. Starting in 2001 Gil started a long and fascinating journey at Savoy restaurant. He is now the managing partner of Tertulia and El Colmado NYC alongside acclaimed chef Seamus Mullen of Boqueria fame.
Favorite Sherry Pairing
My favorite pairing is one I created for the Copa Jerez U.S. Competition together with our Chef du Cuisine, Anup Joshi. Since Anup has an affinity for Indian cuisine, and I think Sherry goes really well with spiced, aromatic foods, we found this paring to be an excellent match that speaks to both of us -- Smoked Duck Breast, Duck Butifarra, Mushrooms, Curry Leaf, and PX, paired with Gutiérrez-Colosía Sangre y Trabajadero Oloroso. Be sure to chill the wine to 65ºF; open bottles and taste; season glasses; and pour 10 mins ahead.
Why it works: the wine is slightly sweet with faint hints of salt air, refined notes of wood leather and walnuts bring out the earthiness of the mushrooms, and cumin and coriander “season” the duck breast, which the rich creamy texture joins forces with the PX to coat the meat in silky blanket. Sangre y Trabajadero is a complex, full-bodied Sherry that stands well next to this bold, full flavored dish.
Interesting fact: in the 1910’s, this wine's historic solera belonged to a local cooper, whose shop was located in Puerto’s meat market. He put some of his barrels to personal use by making his own Oloroso, which he shared with the butchers who were his neighbors. He named it in their honor, “Blood and the Worker."
