Part of the trio pairing menu from Copa Jerez 2015 Belgian participants Nico Corbesier and Andy de Brouwer, this starter paired with Fino en rama features salted codfish with codskin al "Kroepoek" and a Belgian asparagus salad, accompanied by an oyster sorbet and botargo with yoghurt cream. The menu was developed as a concept, as a walk from the sea to the interior lands, starting with a dish that we called “Near to the Sea”
Nico Corbesier and Andy de Brouwer
,
Les Eleveurs
Belgium
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
Nico Corbesier and Andy de Brouwer
,
Les Eleveurs
Belgium
Visit Website
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