VOS (Very Old Sherry) and VORS (Very Old Rare Sherry) are renowned for their extraordinary depth and intensity, developed through decades of oxidative aging. Among these, VORS oloroso (the designation VORS signifies that the wine has been aged for at least 30 years) is especially concentrated, with layers of roasted nuts, dried fruits, and spices, making it one of the richest styles of sherry.
The extreme concentration of flavors in VORS oloroso makes pairing it with food a meticulous exercise in precision and balance. Its bold, intense profile can easily overpower many dishes, requiring careful adjustments to the flavors and textures in a meal to create harmony. Here is a fine example of the wine. The key to success lies in matching the bold flavors of the oloroso with a dish that shares its complexity, richness, and depth, while also balancing some of the wine’s intensity. Today’s pairing with Veggie Korma demands the correct measurements and thoughtful enhancements to ensure that the wine and dish complement each other without either dominating the palate. Korma allows for a wide variety of ingredients and flavors, making it a perfect partner in this meticulous pairing process. You can easily tweak the ingredients to complement the sherry’s intensity, ensuring a harmonious pairing without overwhelming the palate. Let’s give it a try, shall we?
First, click on these fun step-by-step web story instructions to prepare your Veggie Korma. Below is the list of essential ingredients in the selected recipe:
INGREDIENTS
The Base:
• Butter: 4 tablespoons
• Small onion: 1, thinly sliced
• Large garlic cloves: 2, thinly sliced
• Ginger: one 1-inch piece, thinly sliced
• Cardamom pods: 6
• Ground coriander: 1 tablespoon
• Turmeric: 1 teaspoon
• Cumin: 1 teaspoon
• Red pepper flakes: 1/2 teaspoon
• Ground cinnamon: 1/8 teaspoon
The Veggies:
• Gold potatoes: 2, peeled and cubed (about 3 cups)
• Water: 1 cup
• Green beans: 2 cups, cut into 1-inch pieces
• Red bell pepper: 1–2, cut into 1-inch pieces
• Paneer (optional): 2 cups, cubed
The Sauce:
• Heavy cream: 1/2 cup
• Plain full-fat yogurt: 1/2 cup
• Salt: 1 1/2 teaspoons
• Garam masala: 1/2 teaspoon
• Water (if needed): 1/2 cup
• Cilantro: to garnish
• Rice: for serving
Additional Ingredients to Consider
• Cashews or Almonds: Add more cashews or almonds to the korma, either blended into the sauce or as a garnish. The nuts’ natural sweetness and creaminess will mirror the sherry’s roasted nut notes, creating a harmonious bridge between the food and wine.
• Coconut Milk (or Cream): Increase the richness of the coconut milk to stand up to the fullness of the oloroso. Its mild sweetness complements the dried fruit flavors in the wine.
• Aromatic Spices: Add higher amounts of aromatic spices like ginger, cardamom, and cumin. Ginger provides warmth and a touch of spice that contrasts nicely with the sweetness of the oloroso, while these aromatics introduce enough complexity to keep up with the sherry’s intricate flavor profile.
Adjusting the Experience
• Wine Serving: Because Lustau Oloroso VORS is so rich and full-bodied, serve smaller sips of the wine to appreciate its complexity without overpowering the korma. Additionally, serving the wine slightly chilled (around 52-55°F) can make it feel fresher and slightly less intense, allowing it to cut through the creamy richness of the korma more effectively.
• Tangy Chutneys: Pair the korma with a side of tangy chutneys—such as tamarind or mango—to introduce acidity that brightens the meal and balances the richness of both the dish and the wine. These chutneys bring out the sherry’s fruit notes, creating a dynamic contrast that elevates the pairing.
• Neutral Sides: Serve the korma with a neutral side like plain basmati rice or naan to help mellow out the intensity of the pairing. The rice or bread provides a soft foundation that lets the complex flavors of the wine and the dish unfold gradually.
