From International Sherry Week Ambassador, Angel Teta: My favorite all time pairing is with one of our dishes at Ataula, the Mini Rossejat Negre, a Catalan take on a classic fideo dish. Composed of black sofrito, squid ink, tender calamari, toasted fideo noodles, baked, then topped with harrisa aoili, it really sings when paired with the Navazos En Rama Fino. The salinity cuts through the richness of the squid ink, while the unfiltered nature of the wine can stand up to the bold flavors and textures the dish brings forth.
Ataula
,
Portland, OR
United States
Visit Website
serving and consuming
Pairing Fino with food
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Fino fast facts
Analytic data
- Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
- Sugar < 5 gr. / litre (usually < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Ataula
,
Portland, OR
United States
Visit Website
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