Enjoying Sherry Wine Pairings and Recipes Fino

Manchego, Fennel, Orange & Walnut Salad

Pair with Fino

I love cheese and I love Sherry and this salad using Spain’s wonderfully nutty sheep’s milk cheese, Manchego, and delicious Sherry vinegar, is an ideal match for an ice cold glass of Sanchez Romate’s Fino Perdido 1/15, a dry, aged, pale-bronze wine with lovely nutty, toffee notes. This is one of my favourite salads for summer entertaining – it’s a little different, but quick and easy – and there’s never any left over. Serve it as a first course or as a side dish for a barbecue. Salud!

Ingredients

oranges

2 heads

baby fennel

150g

Manchego

60ml

extra virgin olive oil

30ml

Sherry vinegar

30ml

orange juice (reserved from segmenting oranges)

To taste,

Salt flakes and freshly ground black pepper

2½ cups (100g)

frisée or baby endive lettuce leaves

½ cup (60g)

coarsely chopped walnuts

Directions

Using a sharp knife cut the top and bottom off the oranges to reveal the flesh, stand them upright and cut down the sides to remove all skin and white pith. Holding a peeled orange in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Repeat with remaining orange.

Discard the outer segments of the fennel and shave the rest finely with a sharp knife or Japanese mandolin.

Shave the cheese into long thin slivers with a potato peeler or Japanese mandolin.

Place oil, vinegar, orange juice, salt and pepper in a screw top jar and shake well to combine.

Place lettuce and fennel in a bowl, toss with enough dressing to coat well, you may not need it all.

Arrange cheese slices on a serving platter or individual plates, top with salad then orange segments and walnut pieces and serve.

Roberta Muir , Food-Wine-Travel Sydney Australia 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.).