Chickpeas with spinach

Pair with Amontillado

With its exquisite complexity, Amontillado is able to triumph in multiple ways, contributing its personal touch to a great variety of dishes and especially spicy dishes.

Ingredients

head of garlic
3 tbsp 
Sweet paprika
250 g 
spinach
650 g 
cooked chickpeas
125 ml 
water
 
extra olive oil
 
salt

Directions

  1. Cook the garlic (diced) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
  2. Add the paprika, stir and add the spinach (finely chopped). Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.
  3. Add the cooked chickpeas, stir, add more oil if you want (you can add more paprika and salt too) and cook for 5 minutes more.
Sherry Wines , Jerez de la Frontera Spain
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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

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

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

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

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Sherry Wines , Jerez de la Frontera Spain
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