Enjoying Sherry Wine Pairings and Recipes Fino

Uni Pasta with Chanterelle

Pair with Fino

The moment I sipped this Fino I felt like being hugged by the ocean with the little sea urchins rubbing my feet. I immediately recalled my dining experience in La Bernardin (World's Top 50 Restaurants with Three Michelin Stars) with the fabulous "Uni Pasta" by chef Eric Ripert - one of my favorite chefs in the world, and decided to recreate the unforgettable memory.

Ingredients

¼ cup

sea urchin

½ pound

chanterelle mushrooms

½ pound

fresh pasta

2 tablespoon

unsalted butter, softened

2 tablespoon

fresh thyme

onions

zucchini

carrots

cherry tomatoes

asparagus

salt

black pepper

shallot

dried chili pepper

lemon

Directions

In a blender, mix the uni and butter and puree (or you can stir until they break and nicely blended)

Get your pan hot and ready, add the olive oil, and garlic, shallots, chanterelle mushrooms, and veggies, turn over medium-high heat until fragrant, about 3-5 minutes, season with salt and pepper. Note - I also added some fresh thyme and dried chili pepper to give it a little kick.

Add your pasta to salted boiling water, your water should taste like the ocean, cook for 3-5 minutes or as instructed

Save ½ cup of the cooking water and add to the uni butter and drained pasta, stir to thoroughly coat the pasta over medium heat, until the pasta is coated with a creamy sauce, season with fresh ground black pepper

Pour the pasta into a big plate (or bowl), add the cooked mushrooms and vegetables, garnish with the remainder of the uni and finish with a sprinkle of sea salt and thyme. Note - you can also add a little extra of your favorite toppings such as caviar, nori, or salmon roe.

Uni-Pasta-with-Chanterelle-paired-with-fino-shery-wines

Xingyu Chen , WineMemoir United States Visit Website

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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.).