The Rebujito is traditionally made with either Fino or Manzanilla, however as Talia Baiocchi author A Modern Guide to Sherry experiments, mixed with Oloroso and homemade lemonade, the results are sensational.
Photography by @advphotography.ca via FMMS Blog
Ingredients
Directions
Add simple syrup & mint to shaker, muddle and then add remaining ingredients & shake with ice.
Strain into a tall glass, top with club soda and garnish with a lemon wheel & mint sprig.
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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