Discover Sherry recommends: Cuchara de Palo, Tapas Bar and Restaurant in Jerez


Collage cuchara de palo

El restaurante Cuchara de Palo de Jerez ofreció una cata de vinos de Jerez maridada con platos de su nuevo menú.  Nos recibieron con un Bloody Sherry muy rico.  Lleno total.

The Cuchara de Palo restaurant in  Jerez offered a Sherry wine tasting paired with dishes from its new menu.  We were greeted by  a Bloody Sherry, which was very good, and the place was completely full.

Collage fina & ManzanillaCésar Saldaña, Director del Consejo Regulador, fue explicando los vinos que degustamos y el chef Carlos Herrero nos describía los platos elaborados.  Empezamos con un fino Inocente de la bodega Valdespino, punzante, incisivo,  que maridó a la perfección con un gazpacho de tomate verde.  Seguimos con una manzanilla La Goya de la Bodega Delgado Zuleta  y  una ensalada de pulpo a la llama, pepino, wakame y tzatziki. ¡Sabroso!

César Saldaña, Director of the SherryWine Regulatory Authority, described the wines that we tasted and  Chef Carlos Herrero described the dishes that were paired with the wines.  We started with Inocente, a fino sherry made by the Valdespino winery.  A pungent, sharp wine, which went perfectly well with a green tomato gazpacho.  Next we tried La Goya manzanilla  wine made by the Delgado Zuleta winery.  It was paired with a braised octupus salad, cucumber, wakame, and tzatziki. Delicious!

Tosta, cazón, ...

Con el amontillado Tío Diego, también de Valdespino, se sirvió ajoblanco, ajonegro y almejas,  y flor de alcachofa.  Nunca había probado el ajonegro y me sorprendió el sabor, me gustó mucho además iba de maravilla con el ajoblanco.   Seguimos con un oloroso Tío Diejo (Valdespino) que maridamos con la Tosta Cuchara de Palo.  Siguió un “misterioso” Palo Cortado Leonor (González Byass) con un cazón en tempura de miel y reducción de “sherry-yaki”, y Plato de atún rojo de almadraba a la brasa.  Todo hasta ese momento estaba exquisito y ya muchos pensábamos cómo íbamos a dormir después de tanto comer.

Along with our Tío Diego amontillado wine, also made by Valdespino, we were served an almond and garlic soup withblack garlic and clams,  and artichoke hearts.  I had never tried black garlic before and I was surprised by the taste.  I liked it very much and it paired wonderfully with the “ajoblanco” soup.  We continued with a Tio Diego oloroso wine (Valdespino) which was paired with the Cuchara de Palo toast.   What followed was Leonor, a “mysterious”palo cortado wine (González Byass), paired with tope shark fish in honey tempura with a “sherry-yaki” sauce; and grilled, fresh, red tuna dish.  Up to this point everything was exquisite and we were all thinking it would not be easy to sleep after such a wonderful and plentiful meal.

Collage postres

Aún quedaban dos vinos, un Canasta cream (Williams & Humbert) con sopa de chocolate blanco y helado de brownie con una hoja de albahaca frita riquísima y para acabar este banquete un maridaje increíble de queso Stilton con un Pedro Ximénez Duquesa de Sánchez Romate.

There were two wines left to try.  We had some Canasta cream (Williams & Humbert) with a white chocolate soup accompanied by a brownie ice cream, topped with a fried leaf of albahaca, all of which was a delight.  And to top off our feast, an incredible Stilton cheese was paired with Duquesa, a Pedro Ximénez sweet wine made by the Sánchez Romate winery.

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Enhorabuena al chef Carlos Herrero y a todo su equipo.  Os recomiendo Cuchara de Palo por sus deliciosos platos en los que se nota la calidad de la materia prima, por su estupenda selección de vinos y por el estupendo servicio.

Congratulations to Chef Carlos Herrero and his team.   We highly recommend that you try the Cuchara de Palo restaurant.  Its delicious offerings, which you can tell are made with top quality ingredients; its amazing selection of wines; and its professional service, are all unsurpassed.

VIP

Para más información: https://www.facebook.com/pages/Cuchara-De-Palo-Jerez/

For more information go to:    https://www.facebook.com/pages/Cuchara-De-Palo-Jerez/

Avenida Alcalde Alvaro Domecq Nº 10
Jerez De La Frontera, Andalucia, Spain
 Teléfono: 956 10 10 61
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Categories: Recommendations, Sherry and FoodTags: , , , ,

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