Enjoying sherry wine / pairings and recipes / Fino

Codfish with Skin al Kroepoek

Pair with: Fino


Cooking time: 1 hour

Part of the trio pairing menu from Copa Jerez 2015 Belgian participants Nico Corbesier and Andy de Brouwer, this starter paired with Fino en rama features salted codfish with codskin al Kroepoek and a Belgian asparagus salad, accompanied by an oyster sorbet and botargo with yoghurt cream. The menu was developed as a concept, as a walk from the sea to the interior lands, starting with a dish that we called “Near to the Sea”

Author , Belgium


Serving and consuming

Fino with food

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.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.