From the first sip to the last spoonful, our wine dinner with Bodegas Lustau during International Sherry Week was a celebration of sherry in all its forms. Inspired by my recent trip to Lustau with Bancroft Wines, I wanted to bring a slice of Jerez to Winchester.

We started with a glass of Vermut Blanco & Tonic, a refreshing, light aperitif that makes a great alternative to the classic G and T. Alongside it, Nocellara olives and Padrón peppers with smoked salt brought bold, simple flavours and got the tastebuds tingling.

Then we moved into the heart of what Lustau does best: Sherry in its many expressions. The Manzanilla Papirusa and Fino del Puerto arrived side by side, fresh and saline, with the bruised apple acetaldehyde (blame WSET Diploma for that tasting note!) that is classic of the biologically aged sherries. Homemade focaccia served with clams, garlic and olive oil was all about the soft, warm bread soaking up briny, garlicky oil. Gambas, simply prepared, let their natural sweetness shine, while Old Winchester croquettes added a richer, more indulgent note, crisp on the outside with a deeply savoury, creamy centre. It was a proper spread, made for sharing and creating conversation.

We then moved on to my favourite style of sherry – with both biological and oxidative ageing. Amontillado Los Arcos brought a nutty, savoury complexity (oxidative ageing) intermingled with the appley, yeasty biological ageing character that worked beautifully with the next dishes. Seared tuna with sesame added a slightly meaty texture with a delicate umami punch, while brown shrimp & red pepper huevo rotos – rich runny yolk, sweet red peppers, and savoury meaty shrimps highlighted the fruit in the Amontillado. This was exactly how I had pictured the dish tasting, after trying it myself in Jerez last year.

The Very Old Oloroso Emperatriz Eugenia demanded something bold, and pork with patatas bravas delivered. Crisp, golden potatoes with a gentle heat, and tangy tomato acidity paired with tender, flavourful pork chop —it was hearty, and perfectly matched the intensity of the wine.

To finish, we leaned fully into Spanish tradition. The Pedro Ximénez San Emilio poured over vanilla ice cream – silky, sweet, and deeply raisined, with the cold creaminess of the ice cream balancing the wine’s richness. All that was missing from the evening was a Flamenco dancer – but I thought the neighbours might object to that one – Olé !

Join us for more wine dinners and tasting experiences at The Chesil Rectory, each one bringing a different region and story to the table.

Learn more about Kayleigh, our award-winning Hampshire Sommelier, and her approach to curating our wine list.