La Marcha Is Having an Amontillado Pairing Dinner

The celebrated sherry will be paired with paella, Catalan sausage, and other courses.


Kristan Lawson

At 8 p.m. next Wednesday, Sept. 6, La Marcha Tapas Bar in Berkeley is having an Amontillado Sherry Pairing Dinner.

Amontillado is the result of both types of sherry-maturation: oxidation and the production of a yeasty film known as velo de flor. The dinner will comprise five courses, each paired with a specific Amontillado to bring out its best features. The meal will finish with El Maestro Sierra 1830 Amontillado, of which less than 200 bottles are available every year. 

The first course will be ensalada mixta (butter lettuce, soft-boiled duck egg, crab salad, and apple slaw) -- paired with Alexander Jules Amontillado Fino 3/10.

The second course will be clam-and-bone-marrow croquetas with oyster allioli -- paired with Lustau Almacenista Obregón Amontillado del Puerto.

The third course will be braised artichokes, sauteéd wild mushrooms, arugula, and shaved payoyo -- paired with Cruz Vieja Amontillado en Rama.

The fourth course will be botifarra (white Catalan sausage, shaved fennel, orange, and pine nuts) -- paired with Marques de Poley 1922 Solera Amontillado.

The fifth course will be paella (featuring braised pork cheeks, saffron, sofrito, and bomba rice) -- paired with Bodegas Tradición Amontillado VORS.

The final touch will be tastings of El Maestro Sierra 1830 Amontillado.

Chef/owners Sergio Emilio Monleón and Emily Sarlatte gained a following with their catering company Ñora Cocina Española before opening La Marcha in 2015. Sarlatte is an Oakland native who earned a culinary degree at Laney College. Monleón received his formal training in the USA, then spent eight years in Madrid experiencing Spanish food at its most authentic.

Tickets for the dinner can be purchased here.

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