Goose liver with PX, red beet glaze and onions

Chef, Robin Alexander Leypoldt together with Sommelier Glen Ramaekers of Restaurant Humphrey in Brussels impressed the judges with their unique pairings, taking home the Most Creative Pairing award together with the US team at the 7th Copa Jerez contest. The team chose two pairings to accompany their dessert, 1) Old Harvest Ximenez Spinola, a mix of Oloroso and PX. This blend makes the sherry not too sweet and makes the pairing lighter 2) Sherry Cocktail: Glenmorangie La Santa (ripened on Oloroso and PX barrels) Sherry Vermouth and Ximenez Spinola Old harvest with Chocolate bitters, stirred.