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Starring Oloroso

With an oxidative nuttiness and bracing acidity, this cocktail can be enjoyed any time of day.

Ingredients

.75 oz 
Lustau Don Nuño Oloroso
.75 oz 
Lustau Papirusa Manzanilla
1 oz 
Cardamaro
1 oz 
Lustau Vermut Bianco
2.5 oz 
filtered water
5 drops 
20% saline solution
3.8 oz 
champagne acid*

Directions

Begin with all ingredients very cold, at least fridge temperature. Build all ingredients other than champagne acid in a mixing glass. Transfer to a carbonator bottle. Charge with CO2 three times at 45 PSI to thoroughly carbonate. Pour into a chilled AP white wine glass. Top with champagne acid. No garnish.

*Champagne Acid is a 6% solution of lactic and tartaric acids dissolved in water. It mimics the brightness of a wine that has gone through malolactic fermentation without adding additional wine based ingredients.
Champagne Acid:
3g lactic acid powder
3g tartaric acid powder
94g filtered water

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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

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Smooth and Persistent

Ideal accompaniment for prolonging the sensation of intense flavours.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

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
Jack Schramm , Existing Conditions New York, NY United States
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