Enjoying sherry wine / pairings and recipes / Fino

Mini Rossejat Negre

Pair with: Fino


Cooking time: 1 hour

From International Sherry Week Ambassador, Angel Teta: My favorite all time pairing is with one of our dishes at Ataula, the Mini Rossejat Negre, a Catalan take on a classic fideo dish. Composed of black sofrito, squid ink, tender calamari, toasted fideo noodles, baked, then topped with harrisa aoili, it really sings when paired with the Navazos En Rama Fino. The salinity cuts through the richness of the squid ink, while the unfiltered nature of the wine can stand up to the bold flavors and textures the dish brings forth.

Author , Portland, OR United States of America


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.