Sherry Tasting Platter: A Build-Your-Own Tapas and Cheese Flight
A build-your-own tapas and cheese platter matched to sherry’s full range, Fino through Pedro Ximenez. No cooking required, twenty minutes to assemble.
Materials
Fino / Manzanilla Cluster
- Jamón serrano or ibérico thinly sliced
- Green olives
- Marcona almonds
- Boquerones white anchovies, optional
Amontillado Cluster
- Aged Manchego cut into wedges
- Jamón croquetas warmed
- Sautéed mushrooms lightly salted
Oloroso Cluster
- Cured and braised meats: chorizo soppressata
- Walnuts
- Aged hard cheese
Pedro Ximénez Cluster
- Cabrales or Roquefort blue cheese
- Dark chocolate squares
- Medjool dates
- Vanilla ice cream for serving
Instructions
- If using croquetas or mushrooms, warm or saute them just before serving so they arrive hot alongside the room-temperature components.
- Arrange each cluster in its own section of a large board or platter, grouped in the order the wines will be poured: Fino and Manzanilla, then Amontillado, then Oloroso, then Pedro Ximénez.
- Pour the corresponding sherry alongside each cluster as guests arrive, or set out all four glasses per person for a self-guided flight.
- Reserve the vanilla ice cream in the freezer until dessert, then pour Pedro Ximénez over a scoop as the closing course.
Notes
Notes and Variations
- If sourcing all four sherry styles is not practical, a two-style flight, Fino and Pedro Ximénez, still demonstrates the dry-to-sweet range clearly.
- The platter scales easily; double each cluster for a larger gathering rather than adding new components.
- Leftover Pedro Ximénez keeps well and makes an easy dessert pour on its own, no ice cream required.