The Amontillado Sherries are a step up from the Finos; presenting similiar features but with more body and greater physicochemical development.This gives the Amontillados more structure but they remain delicate, mixing well with slightly richer dishes, such as fish stews, swordfish, grilled tuna, monkfish brochettes scallops and this recipe with prawns on bamboo skewers.
Ingredients
1 Tbs
Ginger puree
1 Tbs
Lemon juice
4 Tbs
Natural yoghurt
1 Kilo
Prawns
1 tsp
Turmeric
2 tsp
Chili powder
1 tsp
Garam Masala
2 Tbs
Vegetable oil
Directions
Place the yogurt, lemon juice, garlic, ginger, turmeric, chili, garam masala and mix well.Add the peeled prawns and marinate for 1 hour in the fridge.
Soak the bamboo skewers in wáter for 30 minutes.
Thread the prawns on the bamboo skewers and grill until pink, turning once, about 2 minutes per side, serve with lemon wedges.
Beltrán Domecq
,
President Sherry Wines
serving and consuming
Pairing Amontillado with food
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Amontillado fast facts
Analytic data
- Alcoholic content between 16 and 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. per litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- Very Low In Glycerine Content 3 - 5 gr. / litre
Beltrán Domecq
,
President Sherry Wines
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