With an oxidative nuttiness and bracing acidity, this cocktail can be enjoyed any time of day.
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
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.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
