We've taken some liberties with this timeless classic, blending three distinct Sherries in perfect balance, so it is no surprise that it's natural counterpart be found in Chef Michelle's San Francisco take on Spain's ubiquitous Paella, ours adorned with roasted organic chicken thigh, house-made linguica, tomato, artichoke, piquillo pepper, saffron rice, and hearty sofrito.
Combine cream sherry, sugar and orange slices in a cocktail shaker and gently muddle together. Add the remaining ingredients and a cup of crushed ice. Shake gently and pour all ingredients into a Collins glass. Garnish with a straw, mixed berries or seasonal fruit, and a shake of powdered sugar.
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.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.