Not only is it bright, and vegetal, giving you the feeling of drinking something healthful, but its also light in both body and alcohol, allowing you to effortlessly spend hours consuming one after the other.
“the machinist” pairs best with fatty fish and dishes with good oil and fresh bread. The the bitter tannins of the suze bride the bold bone dry oxidation of the lustau fino into the vegetal agave and celery notes, while the salt and pepper help the pallet compartmentalize each flavor as its own.
Build in a pilsner glass, add crushed ice (scottsman is preffered) and swizzle until properly diluted (liquid should reach the brim of 14 0z pilsner while ice is still packed tight in and above the rim of the glass)
Garnish with course cracked black pepper.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.