The Oloroso provides an alternative pairing for Crab cakes, which you would ordinarily consider to match with a Fino or Manzanilla. However the touch of sweetness matches the crab delightfully.

Ingredients

2 tbs 
fine olive oil
large Spanish onions
eggs
2 tbs 
smoked Spanish paprika
250g 
white crab meat
100g 
brown crab meat
lemons - zest and juice
50g 
chopped capers
50g 
chopped tarragon
300g 
panko bread crumbs
eggs
40g 
flour

Directions

Add all ingredients (except for last three) into mixing bowl with salt and pepper

mix all ingredients thoroughly, check the seasoning

place baking parchment onto a roasting tray

place 50 g of crab cake mix into medium sized baking rings ( you should get around 10 portions)

once all the mix is portioned on baking tray place in the freezer for 25 min

when the mix is slightly frozen get 3 bowls one with eggs, one with bread crumbs, one with flour

dip each cake into flour then egg then breadcrumbs

then deep fry them in oiluntil browned

serve with Mayo and watercress

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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

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
Evuna , Manchester United Kingdom Visit Website
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