Enjoying Sherry Wine Pairings and Recipes Fino

Ratatouille

Pair with Fino

Ratatouille can be made in a variety of ways but this recipe topped with fresh goat cheese and a blend of herbs are a perfect match for Fino Sherry. The wine's herbal, salty qualities reinforce the flavors in the dish, while the clean crispness is a foil to the sauteed vegetables.

Ingredients

5 Tablespoons

olive oil, divided

Japanese eggplants or one small Italian eggplant, diced

large yellow onion, diced

zucchini, diced

yellow squash, diced

roasted red peppers, diced

tomatoes, diced

1 Tablespoon

fresh thyme, chopped

5 oz

fresh goat cheese, crumbled

1/3 cup

fresh basil, sliced

1/3 cup

fresh parsley, sliced

Directions

Preheat a oven to 375° F or 190° C.
Heat 2 tablespoons of olive oil in a large pan and, when hot, add your diced eggplant. Sauté until soft and slightly bronzed. Transfer the eggplant to a large bowl.
Add a little more olive oil and sauté the onion until soft and translucent. Transfer to the eggplant in the bowl.
If necessary, add a little more olive oil and sauté the zucchini and yellow squash until soft. Transfer it them to the large bowl.
Add the diced tomatoes and the thyme to the pan and cook until the juice has concentrated some and is no longer runny. Transfer them to the large bowl.
Stir together all vegetables until combined. Pour into a baking dish and top with goat cheese and a drizzle of olive oil. Bake for 20 minutes until bubbly and goat cheese is slightly browned.
Top with fresh herbs and serve alongside some crusty bread and an ice cold glass of Fino Sherry.

Sherry Wines , United States

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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.).