With its exquisite complexity, Amontillado is able to triumph in multiple ways, contributing its personal touch to a great variety of dishes and especially spicy dishes.
Ingredients
1
head of garlic
3 tbsp
Sweet paprika
250 g
spinach
650 g
cooked chickpeas
125 ml
water
extra olive oil
salt
Directions
- Cook the garlic (diced) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
- Add the paprika, stir and add the spinach (finely chopped). Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.
- Add the cooked chickpeas, stir, add more oil if you want (you can add more paprika and salt too) and cook for 5 minutes more.
Sherry Wines
,
Jerez de la Frontera
Spain
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
Sherry Wines
,
Jerez de la Frontera
Spain
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