A delicious Iberico stew

A delicious Iberico stew with, in my opinion, the tastiest Jerez Amontillado wine with a rich history



My passion for food started as a child, my parents always cooked with the best ingredients and they loved the different kitchens of the world. So at a very young age I tasted the Spanish flavours, and when I was in my mid-twenties gave my first Tapas y Jerez workshop!

My passion for Spain blossomed; years later I even became a sherry-educator! The smell, the taste and the history of these beautiful wines makes me smile always. Para siempre!!!


Iberico stew with vegetables and orange

Recipe for 6


When serving this dish I always serve it with a glass of wine which I filled out of sight, people than ask me what kind of wine I serve. I tell them; ‘ it’s a Jerez wine’ and when they taste it they never belief that it is sherry!! So you see it’s such a party when serving Viños de Jerez ;)





1.2 kg Iberico neck (sucade)

1 dl Amontillado

salt & pepper

1 tablespoon ground coriander seed

2 oranges

2 cloves of garlic

1 celeriac (800g)

800 g winter carrots

150 g butter

2 tablespoons oil

4 anchovy fillets

2 dl vegetable broth


How to prepare;


  • Marinate the Iberico for 1 hour, sprinkled with salt, pepper and ground coriander in the amontillado.

  • Cut the vegetables into wide strips and fry them in 75 g golden brown butter for 5 minutes, let them cool.

  • Cut the oranges in thick slices.

  • Melt 75 g butter together with the oil and when golden brown bake the meat on each site till brown, take it out of the pan, put the orange slice on the bottom, turn them twice and than add the anchovy and broth. Place the meat on top, put the lid on the pan and let it simmer for 3 hours.

  • Add the vegetables the last 30 minutes.

  • Serve with potato parsnip puree where a beurre noisette is added to taste and a glass of Amontillado wine



DO. Jerez in Spain is the oldest wine domain in the world. It has a total area of ​​vineyards of 10,500 hectares and is located in the famous triangle, El Puerto de Santa Maria, Jerez and San Lucar.


The sherry wine owes its name to a corruption of Jerze, officially Jerez de la Frontera, a city in southern Spain, which was founded around a thousand years before the beginning of our era, when Xera was founded by the Phoenicians. Depending on the language in which the term is used, the drink is called Jerez, Xeres or Sherry.

The name Jerez stands for 3000 years of wine history in the south of Spain. During that time the area name changed constantly. Around 700 BC the Phoenicians called it Xera. The Romans, who from about 200 BC were in service, spoke of Ceret. More than 600 years later, it was Vici Goths who spoke of Seritum. The Moors, who ruled the area from the beginning of the eighth century until around 1300, called it Sherish and after the Spanish recapture of Spain it became Xeres


Of course Jerez de la Frontera is still part of what is called the sherry area, a triangular area in the province of Andalucia with the cities of Jerez, El Puerto de Santa Maria and Sanlucar de Barrameda. Only wines that come from that area - and which moreover meet a number of other strict conditions and standards - may be called Jerez, Xeres or sherry by the Regulatory Council.


So many people wrongly still only talk about sherry, as if it were one wine. The truth is much nicer. Sherry has a much larger variety. The most drunk sherry types are the Fino, the Manzanilla, the Amontillado, the Oloroso and the Pedro Ximenez.

How can you roughly describe the distinctive flavors?

Fino is the somewhat dry, slightly tinted wine from the interior of the sherry region. It is delicate and delicate in taste. The Manzanilla, actually also a fino, comes exclusively from Sanlucar de Barrameda. Due to the influence of the sea, these wines develop differently from the finos from the warmer and drier interior. Manzanilla has a delicate, slightly salty taste. Fino and manzanilla are perfect aperitif wines and also taste good in combination with tapas, new herring, shellfish, smoked fish, poached fish with a crisp sauce, sushi and caviar.

The Amontillado is an older finotype, with more alcohol and color and the characteristic smell of hazelnuts. Its fine bitter taste is similar to the taste of almonds. It goes well with soup, white meat or mature cheese, pâté, eel, spicy and smoked meats.

The Oloroso is naturally a dry, fairly dark-colored sherry with a powerful bouquet and a strong taste. It is particularly suitable as a companion of spicy soups and spicy dishes of white meat and poultry. The sweeter variant - made by adding sweet wine to the dry olorose - is very tasty with desserts.

Many people swear by the Cream sherry. That is an Oloroso that has been sweetened with a good dose of sweet wine from the Moscatel or Pedro Ximenez grape. It tastes great with desserts, blue-veined cheeses and fruit salads.

Finally, there is the Pedro Ximenez, and very sweet wine with an exceptionally lush character made from the Pedro Ximénez grape. After harvesting, these grapes are first allowed to dry in the hot sun for a few weeks, with the result that the grapes have a high sugar content. The PX fits perfectly with chocolate, fruit or ice cream desserts.


Sherry is traditionally drunk in the tapered "copita", the sherry glass par excellence. But a normal wine glass works even better for me.

Like other wines, it is wise to keep opened bottles for no longer than a few days. Delicate wines such as Fino and Manzanilla in particular quickly lose their freshness. And lets be honest, when drinking white wine we finish the bottle within a day ;)

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