Food & Tradition

What dishes pair well with Brandy de Jerez? Most classically, sweets from the region. Tocino de cielo, a firm custard of egg yolk and sugar syrup said to originate from the convents of Jerez, pairs with a brandy showing raisin and caramel. The dessert's sweetness tames the brandy's edge, while its wood holds its own in return.

Pestiños also pair well, deep-fried pastry pieces glazed with honey, served in Andalusia at Christmas and Easter. The toasted notes of the pastry echo the brandy's nuttiness, while the honey matches the raisin.

Beforehand, fried food is often served on the coast: tortillitas de camarones, thin shrimp fritters, paired with sherry, as is customary in the region. The brandy doesn't accompany them; instead it follows the meal, as a quiet finish at the end of the table.

The Sherry Triangle eats from the sea. Sanlúcar de Barrameda, at the mouth of the Guadalquivir, is known for its langostinos, while El Puerto de Santa María is known for its harbor fish restaurants. In this cuisine, Brandy de Jerez isn't paired with the fish but comes after, once the table is cleared and conversation slows.

The carajillo is popular: coffee with a shot of brandy or another spirit. In Spanish bars it marks the end of a meal. A very young brandy tends to get lost in the coffee, while an older one with raisin and caramel holds its own.

The town's calendar follows the wine. May brings the Feria del Caballo in Jerez, while September brings the Fiestas de la Vendimia, the harvest festival. Even then, the brandy remains a drink for small measures at the end of a meal, not one for quenching thirst.