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Juan Carlos Oloroso Cream Soup

Pair with: Fino


Cooking time: 1 hour

Fino Sherry, a dry white wine made from Palomino grapes, pairs beautifully with this rich Oloroso cream soup. The Fino balances the fattiness of the cream and butter, while simultaneously bringing out the flavor of the truffles and complementing the slight nuttiness of the Gruyere.


Juan Carlos Oloroso Cream Soup

Make a rich consommé. Melt the butter in a pan and add the flour, stirring constantly with a wooden spoon or whisk. Season with salt and pepper then, still stirring constantly, begin adding the hot consommé little by little, the juice from the truffles and the grated cheese. Allow to cook over a low heat for 30 minutes. Add the oloroso sherry and the cream and cook for 10 minutes more. Check the seasoning and adjust the salt, wine and pepper if necessary, then pass the soup through a sieve before serving. This cream soup should be slightly thick but very smooth and light, and taste distinctly of oloroso. Serve in a soup cup garnished with truffle and a little very finely chopped poultry meat (from the consommé).


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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.