Enjoying Sherry Wine Pairings and Recipes Fino

Tuna Cruda with Spice Almonds

Pair with Fino

We like Fino that has some age and this compliments the nutty, salty and bold flavours of the dish. Pairing both softens the edges of the ingrediants and brings out the subtle nuances of Sherry.

Ingredients

200 grams

Tuna

Lemons juiced & strained (lemon dressing)

50ml

young fino Sherry 2-3years (lemon dressing)

150ml

extra virgin olive oil (lemon Dressing)

200g

whole skinned almonds

200g

sugar

1 tablespoon

fennel seeds

1 tablespoon

ground cumin

1 tablespoon

ground coriander

Directions

Roast almonds at 180C for about 15 minutes until you smell the nutty aroma. In a pot place sugar, fennel seeds, cumin & coriander and 50ml of water and bring to boil at low temperature. Once sugar is dissolved bring heat up to form mid-size bubbles and add almonds. Leave to boil 5 minutes. Strain in fine strainer until almost all sugar syrup is drained. Place of grease proof paper and sprinkle about to tablespoons of salt. Bake at 160C for around 30 minutes.Take out of oven and place nuts into a bowl to cool, whilst at the same time constantly tossing nuts so they don't stick together. Once cool chop nuts down to desired size.

Slice Tuna to desire thickness, place of plate, and season with sprinkle of salt and pepper. Drizzle over Tuna balsamic vinegar & lemon dressing, and add spiced almonds. Serve.

Renee Anderson , Tapavino 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.).