Game terrine and sweet oloroso sherry

Last week I was given a couple of slices of gorgeous game terrine by Stephen Markwick of Culinaria with whom I’ve been writing a book (of which more news soon). We had it for lunch and the only wine I had open wasn’t up to the intensity of the spicing (which was dominated by allspice) and the accompanying damson chutney.

It occurred to me to try a sherry though I wasn’t sure if it would work given that it was a sweet oloroso (a Taste the Difference Cream Sherry from Sainsbury’s) but it was spot on.

I don’t think that means you should always go for cream sherry - a more anglicised style such as Harvey’s Bristol Cream for example would be too sweet but the Taste The Difference range which is made by Lustau always has great balancing acidity) You could also try a glass of Madeira.

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