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Chestnut soup: Sherry or Madeira

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Chestnut soup: Sherry or Madeira

Kelly | Feb 8, 2011 03:54 AM

Have skimmed the boards and heard various voices in favour of pairing chestnut soup (perhaps a bit of apple, a bit of cream) with:

Amontillado sherry
Oloroso sherry
Verdelho Madeira
Bual Madeira

I know NOTHING of sherry and Madeira, but am intrigued by the idea of trying one with the soup. Which way should I go?

FYI, the soup will come after nibbly bits with a Cremant d'Alsace and before a scallop dish (Asian flavours) with Domaine Weinbach Riesling. I know, it breaks the theme, but oh well...

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