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  • Writer's pictureCarlos Sarmiento

Spanish Sherry & Italian charcuterie…a Mediterranean match made in heaven.

(Photo: Carlos Sarmiento)

So, it’s one of those late nights and you just don’t want to cook, don’t feel like opening a bottle of wine (as hard as that is to imagine) and you simply want a tasty snack and a refreshing drink with a bite to it.


You want to entertain guest with a vibrant appetizer and a libation that will open up their appetites for something more later on.

Either way, here‘s a wonderful suggestion that brings the best of Spain and Italy.

Let‘s get quickly eating and drinking!

Menu: Italian charcuterie - provolone cheese, prosciutto, capocollo, salami, Sicilian olives and assorted grapes.

Wine pairing: Perez Barquero - Pedro Ximenez Montilla Moriles Los Amigos Fino (Andalucia, Spain)

Serves 2


Italian charcuterie:


Good news, since your charcuterie ingredients should have already been sliced and cut, there is really no need to actually cook, so let’s skip to the plating and serving up part!

Serve it up!

This simple yet tasty tapas dish can either be served on long wooden board, charcuterie style or, as I did, on individual plates.

The idea is to layer each cold cut and garnish it with grapes and olives.

Buen provecho! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the winery…

Bodegas Pérez Barquero was founded in 1905 by 3 brothers from Northern Spain.

Under the direction of cellar master Rafael Córdoba, Pérez Barquero has built an International reputation as the top sherry producer in the appellation, earning numerous awards, including the only 100-Point rating from the Wine Advocate for a sherry.

Their vineyards are located in the most valued high quality zones of the Sierra de Montilla and Moriles Alto, where the substratum is very rich in organic remains, allowing for optimal ripening of their grapes.

Perez Barquero - Pedro Ximenez Montilla Moriles Los Amigos Fino (Andalucia, Spain)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Tasting notes: With a pale yellow robe, this bright, refreshing fino has a pleasantly strong aroma of toast woods and almonds.

On the palate it is light and dry with smooth finish and rush of hazelnuts.


100% Pedro Ximénez


15% (not fortified)

Aging: 4 years in American oak following the Criaderas and Soleras system.

Food pairing: Excellent served chilled with tapas, particularly charcuterie boards featuring cold cuts, olives and nuts.


89 Points Wine Advocate

For more information, visit:


Special thanks to VinAmericas and Partanna Olive Oil!

(Photo: Joseph Stepanek)

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