tag:blogger.com,1999:blog-8322497686869465958.post761310544298251282..comments2023-10-25T02:07:30.709-07:00Comments on old world old school: Pairings of the weirdJoe Manekinhttp://www.blogger.com/profile/15920171629129831900noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8322497686869465958.post-39149383057154887082008-07-11T00:05:00.000-07:002008-07-11T00:05:00.000-07:00David,Exactly what I thought would happen. But tr...David,<BR/><BR/>Exactly what I thought would happen. But truth be told, I think that any red wine, new world or old, 12.5% or 14.5%, would have made the heat more pronounced than this sherry did. At least if my past experience with hot food and reds is any indication. Somehow the manzanilla didn't make the dish much hotter (though it was plenty hot on its own). My taste buds were probably performing at about 80% due to a cold.Joe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-8322497686869465958.post-72532630049495038662008-07-10T16:49:00.000-07:002008-07-10T16:49:00.000-07:00Joe,While I'm not surprised that the food overwhel...Joe,<BR/>While I'm not surprised that the food overwhelmed the delicacy of the "La Gitana," I'd also expect the Sherry's high alcohol to flame-up the spiciness of the dish. Your experience?David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.com