Ingredients
Directions
Cut the aubergine in 4 thick rounds and leave to soak in salted water for 5 minutes. Dry with kitchen paper.
Preheat the grill to medium. Prick a few holes in the skin around each slice and brush all over with olive oil. Grill for 10 minutes, turning.
Meanwhile, mix together the red miso, mirin, sake, sesame paste and castor sugar. Use to brush over the aubergine slices and then grill for a few more minutes. Sprinkle with poppy seeds and serve.
Serve with ginger and sweet radishes.
Originally published in The Perfect Marriage - the art of matching food & Sherry wine from Jerez.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
Analytic data
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre
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